{"id":659,"date":"2013-03-29T21:44:00","date_gmt":"2013-03-29T21:44:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2013\/03\/29\/yeast-exchange\/"},"modified":"2017-09-15T19:10:22","modified_gmt":"2017-09-15T19:10:22","slug":"yeast-exchange","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2013\/03\/29\/yeast-exchange\/","title":{"rendered":"Yeast Exchange"},"content":{"rendered":"
\n

Important Note:<\/h3>\n

As of August 15th, 2013 I will no longer update this post as new yeasts are added to my yeast bank. \u00a0A full list of available yeasts, as well as information on how I share these strains, is now located on a dedicated yeast exchange page.<\/p>\n

\n

While no one seems to comment on my blog, a few people have sent me emails, several of which have asked about trading or buying yeast from our bank. \u00a0As most of the banked yeasts are from commercial sources I am hesitant to sell them, but I am open to trade. \u00a0Below the fold you will find a complete list of our yeasts, and I will do my best to keep this list updated. As always, the update list can be found over at the London Homebrewers Guild<\/a> webpage.<\/p>\n

I use a simple and cheap system for sharing yeasts, the details of which can be found here<\/a>. \u00a0If you have yeasts which you would like to\u00a0exchange\u00a0but lack the capacity to prepare these mailers yourself, e-mail me and I will be more than happy to send you some prepared mailers that you can then use to send me yeast in return.<\/p>\n

Requests can be set emailed to “suigenerisbrewing {ampersal} gmail {period} com”, with the stuff\u00a0between\u00a0the curly brackets replaced with the correct symbol off the keyboard. \u00a0As a spam control, the subject line must start with the following, including the square brackets:
\n<\/a><\/p>\n

Emails lacking the above text in the subject line are automatically sent to the trash. \u00a0The yeast list can be found below the fold…
\n<\/a><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
ID#<\/span><\/th>\nName<\/span><\/th>\nSource<\/span><\/th>\nDetails<\/span><\/th>\n<\/tr>\n
001\u00a0<\/span><\/td>\nSafale English Ale<\/span><\/td>\nFermentas S-04<\/span><\/td>\nCommercial\u00a0English ale yeast, fast fermenter, highly\u00a0flocculant. \u00a0PDF<\/a><\/span><\/td>\n<\/tr>\n
002<\/span><\/td>\nSafale American Ale<\/span><\/td>\nFermentas US-05<\/span><\/td>\nFerments dry, low diacetyl, crisp\/clean finish. \u00a0PDF<\/a><\/span><\/td>\n<\/tr>\n
003<\/span><\/td>\nAmerican Ale<\/span><\/td>\nWyeast 1056<\/span><\/td>\nClean\/crisp finish, low fruitiness & mild ester production. \u00a0Citrus notes at cooler fermentation temperatures. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
004<\/span><\/td>\nKolsch<\/span><\/td>\nWyeast 2565<\/span><\/td>\nTop-cropping yeast from Cologne. Can be used to make pseudo-lagers (13-15C) or classic Kolshc\/Alt-style beers at warmer fermentation temperatures. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
005<\/span><\/td>\nWeihenstephan Weizen<\/span><\/td>\nWyeast 3068<\/span><\/td>\nClassical German wheat beer strain, that produces a mix of banana & clove esters. \u00a0Poorly\u00a0flocculant. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
006<\/span><\/td>\nEnglish Ale Yeast (classic ESB)<\/span><\/td>\nWhite Labs 002<\/span><\/td>\nClassic English ESB strain. \u00a0Good for bitters, porters, milds & stouts. Highly flocculant, leaves some residual sweetness. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
007<\/span><\/td>\nPacific\u00a0Ale Yeast<\/span><\/td>\nWhite Labs 041<\/span><\/td>\nSow-fermenting yeast which produces ales typical of the\u00a0Pacific\u00a0Northwest. Produce modest levels of fruity esters. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
008<\/span><\/td>\nPilsen Lager<\/span><\/td>\nWhite Labs 800<\/span><\/td>\nClassic Pilsner strain from the Czech Republic. \u00a0Dry\/malty finish. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
009<\/span><\/td>\nBurton-upon-Trent Ale<\/span><\/td>\nWhite Labs 023<\/span><\/td>\nProduces esters with apple\/clover\/pear characteristics. Great in most styles of English ales. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
010<\/span><\/td>\nCalifornia Ale<\/span><\/td>\nWhite Labs 001<\/span><\/td>\nVery clean yeast, malt and hop flavours will be accentuated. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
011<\/span><\/td>\nIrish Ale<\/span><\/td>\nWyeast 1084<\/span><\/td>\nProduces a clean beer when fermented cool,\u00a0fruity\u00a0esters produced above 18C. Good for dark-wort beers. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
012<\/span><\/td>\nBelgian Strong Ale<\/span><\/td>\nWyeast 1388<\/span><\/td>\nAlcohol tolerant strain that produces a complex ester profile with modest phenolics. Classic yeast for Belgian ales. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
013<\/span><\/td>\nLondon Ale<\/span><\/td>\nWyeast 1028<\/span><\/td>\nRich, high-attenuating, with a minerally profile. \u00a0Crisp with some fruitiness. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
014<\/span><\/td>\nBelgian Witbier<\/span><\/td>\nWyeast 3944<\/span><\/td>\nClassical witbier strain, produces spicy phenolics\/clove flavours with low-to-modest ester production. Link<\/a><\/span><\/td>\n<\/tr>\n
015<\/span><\/td>\nRouge Packman<\/span><\/td>\nWyeast 1764-PC<\/span><\/td>\nVery clean fermenting yeast, alcohol tolerant, no diacetyl, minimal esters. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
016<\/span><\/td>\nSafbrew Dry Brewing Yeast<\/span><\/td>\nFermentas T58<\/span><\/td>\nEstery\/peppery yeast, medium attenuation. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
017<\/span><\/td>\nYorkshire Square<\/span><\/td>\nWhite Labs 037<\/span><\/td>\nMalty, well-balanced, with toasty & malt-driven ester flavours. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales. \u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
018<\/span><\/td>\nCry Havoc<\/span><\/td>\nWhite Labs 862<\/span><\/td>\nThis is the great one’s (Papazian<\/a>) house-yeast. This is the yeast used for every recipe in the\u00a0Complete\u00a0Joy of Homebrewing & The Homebrewers Companion. Capable of producing both ales and lagers. \u00a0Ale-temps produce a mild-ester beer, lager temps produce malty lagers. Technically a lager strain. \u00a0Link<\/a>\u00a0|\u00a0Podcast<\/a><\/span><\/td>\n<\/tr>\n
019<\/span><\/td>\nBells Brewery Yeast<\/span><\/td>\nBottle Cultured<\/span><\/td>\nCaptured from a bottle of Bell’s Two Hearted<\/a>, this yeast produces a clean beer with mild fruitiness. Attenuation is in the mid-70% range, flocculation is low-to-medium. Is considered to be similar to Wyeast 1272.\u00a0<\/span><\/td>\n<\/tr>\n
020<\/span><\/td>\nThames Valley Ale<\/span><\/td>\nWyeast 1275<\/span><\/td>\nClassical bitter yeast. \u00a0Light malt character, with low fruitiness & esters. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
021<\/span><\/td>\nLondon Ale Yeast<\/span><\/td>\nWhite Labs 013<\/span><\/td>\nMalty yeast with oak-like esters. \u00a0Classic yeast for pales, bitters and stouts. \u00a0Modest flocculation. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
022<\/span><\/td>\nDenny’s\u00a0Favourite\u00a050<\/span><\/td>\nWyeast 1450<\/span><\/td>\nMain yeast of homebrewing legend Denny Conn. \u00a0Malty with a big mouthfeel, hints of caramel & fruit. \u00a0Good attenuation. \u00a0Formerly\u00a0sold as Brew Teck CL-50 “California Pub Brewery Ale”.\u00a0Link<\/a>. \u00a0Note:<\/b> This yeast is a slow grower – additional time for stepping-up should be planned into your brewing schedule.<\/span><\/td>\n<\/tr>\n
023<\/span><\/td>\nPilsner Urquell<\/span><\/td>\nWyeast 2001<\/span><\/td>\nMild fruit & floral\u00a0aroma, dry finish, very clean and neutral taste. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
024<\/span><\/td>\nBudvar Lager<\/span><\/td>\nWyeast 2000<\/span><\/td>\nSubtle\u00a0fruitiness, with a malty\u00a0palate. \u00a0Dry finish, emphasizes hop character. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
025<\/span><\/td>\nBavarian Wheat<\/span><\/td>\nWyeast 3638<\/span><\/td>\nStandard German wheat strain profile. Apple, pear, and plum esters in addition to the dominant banana character. Poorly flocculant, producing the\u00a0typical\u00a0cloudiness\u00a0associated\u00a0with the style. \u00a0Over pitching can result in a near complete loss of banana character.\u00a0Link<\/a><\/span><\/td>\n<\/tr>\n
026<\/span><\/td>\n\u00a0Belgian Abbey\u00a0<\/span><\/td>\nWyeast 1214<\/span><\/td>\nYeast suitable for most Belgian styles. \u00a0Produces an estery\/spicy flavour, good alcohol tolerance. \u00a0Slow starter, but has good attenuation. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
027<\/span><\/td>\n\u00a0Northwest Ale<\/span><\/td>\nWyeast 1332<\/span><\/td>\nClassical yeast from the US Northwest region. \u00a0Produces a beer with fruit and malty notes. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
028<\/span><\/td>\n\u00a0Belgian Ardennes<\/span><\/td>\nWyeast 3522\u00a0<\/span><\/td>\nProduces many styles of Belgian beers, with a good balance between fruity and spicy notes. Unlike many Belgian yeasts, this one flocculates well, producing clearer beers. Link<\/a>.<\/span><\/td>\n<\/tr>\n
029<\/span><\/td>\nFrench\u00a0Saison<\/span><\/td>\nWyeast 3711<\/span><\/td>\nVersatile\u00a0strain for producing Saisons & farmhouse style beers. \u00a0Produces a strong estery\/aromatic profile with pepper\/spicy\/citrus notes. \u00a0Highly\u00a0attenuative, but poorly flocculant. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
030<\/span><\/td>\nPride of Ringwood<\/span><\/td>\nWyeast 1187<\/span><\/td>\nTop cropping ale yeast with a distinct fruit-malty ester profile. \u00a0A diacetyl rest is recommended after fermentation is complete. \u00a0Medium attenuation, high flocculation. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
031<\/span><\/td>\nBavarian Lager<\/span><\/td>\nWyeast 2206<\/span><\/td>\nProduces full-bodied lagers, ideal for bocks & doppelbocks. Diacetyl rest is recommended. \u00a0Link.<\/a><\/span><\/td>\n<\/tr>\n
032<\/span><\/td>\nBrettanomyces bruxellensis<\/span><\/i><\/td>\nWhite Labs 650<\/span><\/td>\nMedium intensity Brett<\/i> character. Classic strain used in secondary fermentation for Belgian style beers and lambics. Separate plasticware is recommended for Brett<\/i> yeasts, to limit the risk of cross-contamination.\u00a0\u00a0Brett<\/i> is a slow-growing yeast; 2 weeks is recommended for starters.\u00a0Link<\/a>. \u00a0<\/span><\/td>\n<\/tr>\n
033<\/span><\/td>\nBrettanomyces lambicus<\/span><\/i><\/td>\nWhite Labs 653\u00a0<\/span><\/td>\nDefines the “Brett<\/i> character”: Horsey, smoky and spicy flavours. Strain is found most often in Lambics, but also found in Flanders and sour brown style beers. \u00a0Separate plasticware is recommended for Brett<\/i> yeasts, to limit the risk of cross-contamination. Brett<\/i> is a slow-growing yeast; 2 weeks is recommended for starters. Link<\/a>.<\/span><\/span><\/td>\n<\/tr>\n
034<\/span><\/td>\nDry English Ale<\/span><\/td>\nWhite Labs 007 (bottle cultured)<\/span><\/td>\nSimilar to WLP002, but more\u00a0attenuative. \u00a0Highly flocculant, rapidly fermenting, and produces a mild fuity\/estery profile. \u00a0Good for high-gravity ales such as English-style IPAs and Barleywines. \u00a0Yeast was cultured from a bottle of Boneshaker<\/a>. White labs info page<\/a>.<\/span><\/td>\n<\/tr>\n
035<\/span><\/td>\nBelgian Ale Yeast<\/span><\/td>\nWhite Labs 550<\/span><\/td>\nPhenolic & spicy, but less fruity than other Belgian strains. \u00a0Good for Saisons, Belgian ales\/reds\/browns\/whites. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
036<\/span><\/td>\nAmerican Ale Blend<\/span><\/td>\nWhite Labs 060<\/span><\/td>\nMix of American-style ale yeasts. \u00a0Produces a more lager-like finish than WLP001, making this strain good for brewing lager-like beers when lagering equipment is not available. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
037<\/span><\/td>\nEuropean Ale<\/span><\/td>\nWhile Labs 011<\/span><\/td>\nNorthern-European ale yeast. \u00a0Low ester production provides a relatively clean finish, while low attenuation produces maltiness. \u00a0Traditional yeast for alt and kolsch ales, also works for many English-style ales. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
038<\/span><\/td>\nLondon ESB<\/span><\/td>\nWyeast 1968<\/span><\/td>\nHighly flocculant strain that produces malty beers with a fruity finish. \u00a0Warmer fermentation temperatures (21-23C) and a diacetyl rest are recommended. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
039<\/span><\/td>\nAmerican Ale II<\/span><\/td>\nWyeast 1272<\/span><\/td>\nSoft, clean finish with a hint of nuttiness. Modest flocculation. Higher fermentation temps can be used to accentuate hoppyness and produce some esters. Link<\/a>.<\/span><\/td>\n<\/tr>\n
040<\/span><\/td>\nAmerican Hefewisen<\/span><\/td>\nWhite Labs 320???<\/span><\/td>\nCaution: the source of this yeast is not yet confirmed. Produces a mild hefewisen profile, with muted banana and clove character. Otherwise ferments clean. Low flocculation. Link<\/a>.<\/span><\/td>\n<\/tr>\n
041<\/span><\/td>\nTrappist High Gravity<\/span><\/td>\nWyeast 3787<\/span><\/td>\nFor Belgian doubles & tripels. Balanced production of fruity esters and phenolics. Strongly top-cropping, works at a range of temperatures. Link<\/a>.<\/span><\/td>\n<\/tr>\n
042<\/span><\/td>\nBelgian Saison II<\/span><\/td>\nWhite Labs 566<\/span><\/td>\nHighly fruity Belgian strain, modern phenolics with clove dominating. \u00a0Fast fermented. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
043<\/span><\/td>\nSan Fransisco Lager<\/span><\/td>\nWhite Labs 810<\/span><\/td>\nStream-beer\/California Common lager yeast, retains lager characteristics upto 18C, and can be used below 10C to produce traditional pilsners & marzens. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
044<\/span><\/td>\nBelgian Saison I<\/span><\/td>\nWhite Labs 565<\/span><\/td>\n\u00a0Wallonian yeast strain. \u00a0Produces earthy\/spicy\/peppery notes with some residual sweetness. \u00a0This strain is prone to stalling on higher gravity ferments. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
045<\/span><\/td>\nSaison Dupont<\/span><\/td>\nBottle Culture<\/span><\/td>\nSaison yeast cultured from a bottle of Vieille Provision’s<\/em> Saison Dupont<\/span>.\u00a0 Produces a traditional Belgian saison.\u00a0 Yeast is reputed to be a slow fermenter.<\/span><\/td>\n<\/tr>\n
046<\/span><\/td>\nMikkeller Wild Mix<\/span><\/td>\nBottle Culture<\/span><\/td>\nYeast (& bacteria?) mix from Mikkeller’s\u00a0<\/em>It’s Alright<\/span>, a wild (sour) beer from Belgium.\u00a0 Is known to contain Brettanomyces<\/em> yeast; may contain Pediococcus<\/em> or Lactobacillus<\/em> bacteria.\u00a0 WARNING:<\/strong> Contains wild yeast.<\/strong><\/span><\/td>\n<\/tr>\n
047<\/span><\/td>\nSaccharomyces<\/em> DCY01<\/span><\/td>\nWild yeast<\/span><\/td>\nA wild yeast, tentatively identified as\u00a0Saccharomyces<\/em>. \u00a0This yeast was captured by\u00a0Claudio, author of the DC Yeast Lab<\/a> blog. \u00a0DCY01<\/a>\u00a0produces a slight spicy\/phenolic finish, with some yeast character. \u00a0Medium-low flocculation.\u00a0<\/span><\/td>\n<\/tr>\n
048\u00a0<\/span><\/td>\nBrettanomyces<\/em> DCY02<\/span><\/td>\nWild Yeast<\/span><\/td>\nA yeast recovered from a spontaneous (lambic) fermentation performed by the Mad Fermentationist<\/a>, and purified by the\u00a0DC Yeast Lab<\/a>. \u00a0DCY02<\/a>\u00a0has a strong\u00a0Bret<\/em> funk, grows quickly, and finishes quickly. \u00a0Note: Currently unavailable.<\/strong><\/span><\/td>\n<\/tr>\n
049<\/span><\/td>\nBrettanomyces<\/em> DCY03<\/span><\/td>\nWide Yeast<\/span><\/td>\nA yeast strain recovered from the same lambic as DCY02. \u00a0DCY03<\/a>\u00a0has a mild\u00a0Bret<\/em>\u00a0funk and a strong Bret\u00a0<\/em>fruitiness. \u00a0It is a slow grower, taking months to complete fermentation and form a pellicle.<\/span><\/td>\n<\/tr>\n
050<\/span><\/td>\nSweet Mead<\/span><\/td>\nWyeast 4184<\/span><\/td>\nFor the produciton of meads with 2-3% residual sweetness. \u00a0Produces a rich & fruity profile. \u00a0Requires addition of nutrients for use in mead. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
051\u00a0<\/span><\/td>\nScottish Ale<\/span><\/td>\nWhite Labs 028<\/span><\/td>\nMild yeast profile that doesn’t reduce apparent bitterness of beer. \u00a0Leaves some malt-sugars behind for a sweeter finish. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
052\u00a0<\/span><\/td>\nGerman Ale\/Kolsh\u00a0<\/span><\/td>\nWhite Labs 029<\/span><\/td>\nProduces a clean, lager-like finish at warmer temperatures. \u00a0Good for kolsh & alt style beers. \u00a0Neutral finish, but requires some ageing to reduce sulfure. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
053\u00a0<\/span><\/td>\nGerman Lager<\/span><\/td>\nWhite Labs 830<\/span><\/td>\nCommonly used clean lager yeast. \u00a0Great for German-style pilsners, bocks, octoberfests and marzens. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
054<\/span><\/td>\nGerman Bock Lager<\/span><\/td>\nWhite Labs 833<\/span><\/td>\nBavarian lager yeast that produces lagers with more malt character that WLP830. \u00a0Main use is for bocks, doppelbocks, and oktoberfests, but is also used for some US-style pilsners. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n
055<\/span><\/td>\nGerman Ale<\/span><\/td>\nWyeast 1007<\/span><\/td>\nProduces minimal esters across a broad temperature range. \u00a0High temperatures can lead to a mild fruitiness. \u00a0Yeast flocculates poorly, but the resulting beer matures quickly. \u00a0Link<\/a>.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Important Note: As of August 15th, 2013 I will no longer update this post as new yeasts are added to<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,74],"tags":[64,65],"class_list":["post-659","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-random_posts","tag-mailing-yeast","tag-yeast-bank"],"yoast_head":"\nYeast Exchange - 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