Yeast Bank

[BayouBrew]

Here is the list of the current yeast bank:

Strain/Equivalent/Description

WLP001 - California ale / WY1056 American Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73 °F
(20-23 °C)
Alcohol Tolerance: High

WLP002 - English ale / WY1968 London ESB
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68 °F
(18-20 °C)
Alcohol Tolerance: Medium

WLP004 - Irish ale / WY1084 Irish ale
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High

WLP007 - Dry English ale / WY1098 British ale
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium-High

WLP011 - European ale/ WY1338 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature Range: 65-70°F
Alcohol Tolerance: Medium


WLP037 - Yorkshire Square ale / Patinum strain - no equivalent
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High


WLP380 - Hefeweizen IV ale / WY3333 German Wheat
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Attenuation: 73-80%
Flocculation: Low
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium

WLP400 - Belgian Wit / WY3944 Belgian Witbier
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium

WLP410 - Belgian Wit 2 / Platinum Strain - no equivalent
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium

WLP500 - Trappist ale / WY1214 Belgian ale
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F
Lower temperatures (under 65) will result in less fruity and more earthy beers.
Alcohol Tolerance: High

WLP515 - Antwerp ale / Platinum strain - no equivalent
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 67-70°F
Alcohol Tolerance: Medium

WLP530 - Abbey ale / WY3787 Trappist High Gravity
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to high
Optimum Fermentation Temperature: 66-72°F
Alcohol Tolerance: High

WLP565 - Belgian Saison / WY3724 Belgian Saison
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium

WLP775 - English Cider / WY4766 Cider
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium-High

WLP833 - German Bock Lager / WY2487 Hella Bock
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High

WLP840 - American Lager / WY2007 Pilsen lager
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Medium

WLP862 - Cry Havoc / Platinum Strain - no equivalent
This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Papazian had "Cry Havoc" in his yeast stable since 1983.
When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.
When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.
For Ales:
Attenuation: 66-70
Flocculation: M-L
Optimum Fermentation Temperature: 68-74°F
Optimum Cellaring Temperature: 50-55°F
+ Alt beers can be cellared at lagering temperatures
For Lagers:
Attenuation: 66-70
Flocculation: L
Optimum Fermentation Temperature: 55-58°F
Optimum Lagering Temperature: 32-37°F

WY1272 - American ale 2 / WLP051 - California V ale
With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.
Flocculation: High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

WY1318 - London Ale 3 / no equivalent
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Flocculation: high
Attenuation: 71-75%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 10% ABV

WY1450 - Denny's Favorite 50 / BrewTek CL50
This terrific all-round yeast can be used for almost any beer style, and it is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produceas a big mouthfeel and accentuates the malt, caramel or fruit character of a beer without being sweet or under-attenuated.
Flocculation: Low
Attenuation: 74-76%
Temperature Range: 60-70F 18-25C
Alcohol Tolerance: ABV 10%

WY1762 - Belgian Abbey II / WLP540 Abbey IV ale
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV

WY1764PC - Rogue Pacman Yeast / Private Collection - no equivalent
Proprietary yeast strain used by Rogue in all their beers. Ferments well between 60 and 70 degrees.
Flocculation: Medium-High
Attenuation: 73-77%
Temperature Range: 60-70F, 15-22C
Alcohol Tolerance: 10% ABV

WY2124 - Bohemian Lager / WLP830 German Lager Yeast
A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 65-72°F, (18-22°C) which eliminates sulfur production.
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 48-58F, 9-14C
Alcohol Tolerance: 9% ABV

WY2206 - Bavarian Lager / WLP820 Oktoberfest Lager
Used by many German breweries to produce rich, full-bodied malty beers. Good choce for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.
Flocculation: medium-high
Attenuation: 73-77%
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: approximately 9% ABV

WY2247PC - European Lager / WLP920 Old Bavarian Lager
Beer Styles: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export
Profile: This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a
distinctively crisp finish.
Alc. Tolerance 10% ABV
Flocculation low
Attenuation 73-77%
Temp. Range 46-56°F (8-13°C)

WY3522 - Belgian Ardennes / WLP 550 Belgain Ale
One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.
Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-85° F (18-29° C)
Alcohol Tolerance: approximately 12% ABV

WLP3739 - Flanders Golden ale / Private collection - no equivalent
This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.
Alc. Tolerance 12% ABV
Flocculation medium-low
Attenuation 74-78%
Temperature Range 64-80°F (18-27°C)

WY4184 - Sweet Mead / WLP720 Sweet Mead-Wine
One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.
Flocculation: Medium
Attenuation: NA
Temperature Range: 65-75°F, 18-24°C
Alcohol Tolerance: 11% ABV

BrewTek160 - British Draft Ale
CL-160 gives a full bodied, well rounded flavor with threshold diacetyl. This yeast has a way of emphasizing malt character like no other yeast we've used. Highly recommended for many ale styles. Oxygenation will greatly affect attenuation.
Flocculation: Normal
Attenuation: 72-78%
Temperature Range: 64-70°F

BrewTek210 - Scottish Bitter
CL-210 has a soft, yeasty, fruity nose which yields to a well attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Dry and complex, yet smooth and fruity with mild sulphur.
Flocculation: Med-High
Attenuation: 73-75%
Temperature Range: 62-68°F

BrewTek300 - Belgian Ale #1
A traditional trappist strain that is particularly good in doubles and triples. This strong fermenting yeast attenuates well and produces the complex, dry, fruity, ester profile sought after in fine imported Belgian ales.
Flocculation: Med-High
Attenuation: 75-77%
Temperature Range: 66-72°F

BrewTek320 - Belgian Ale #2
Produces a classic Trappist character, with esters of spice and fruit but in a more refined way than CL-300. Mildly phenolic, this is a strong fermenting yeast, well suited to Trappist and other Belgian ales.
Flocculation: Normal
Attenuation: 74-76%
Temperature Range: 66-72°F

BrewTek340 - Belgian Ale #3
Slightly more refined than our CL-300, this yeast also produces a classic Trappist character, with esters of spice and fruit. Mildly phenolic, this is a strong fermenting yeast, well suited to Trappist and other Belgian ales.
Flocculation: Med-High
Attenuation: 74-76%
Temperature Range: 66-72°F

BrewTek380 - Saison
This yeast leaves a smooth, full character in the malt, with mild yet pleasant esters and flavors reminiscent of apple pie spices. Best used to recreate country French and Belgian Ales as well as Grand Cru styles.
Flocculation: Med-High
Attenuation: 74-76%
Temperature Range: 66-72°F

BrewTek400 - Old German Ale
For traditional Alt Biers, a strong fermenter which leaves a smooth, attenuated, yet mild flavor. Use in your favorite German Ale recipes. Also makes a slightly dry but clean, quenching wheat beer.
Flocculation: Normal
Attenuation: 75-77%
Temperature Range: 58-66°F

BrewTek450 - Kolsch
Produces an astonishing clean lager like flavor at ale temperatures. smooths with time into a clean, well attenuated flavor. Mineral and malt characters come through well, with a clean, lightly yeasty flavor and aroma in the finish.
Flocculation: Med-High
Attenuation: 75-78%
Temperature Range: 58-66°F

BrewTek900 - Belgian Wheat
A top fermenting yeast which produces a soft, bread like flavor and leaves a pleasant, mildly estery finish. Combine with Curacao and coriander to make a delicious, Belgian Witbier or French Biere Blanche.
Flocculation: Normal
Attenuation: 72-74%
Temperature Range: 66-72°F

BrewTek920 - German Wheat
A true, top fermenting Weizenbier yeast. Intensely spicy, clovey and phenolic. This yeast is highly attenuative and flocks in large, loose clumps. Use for All Weizen recipes and is particularly good in Wiezenbocks.
Flocculation: High
Attenuation: 75-77%
Temperature Range: 66-72°F

BrewTek930 - German Weiss
Milder than CL-920, the CL-930 strain, from a famous German yeast bank, still produces the sought after clove and phenol characters but to a lesser degree, with a fuller, earthier character.
Flocculation: Normal
Attenuation: 74-76%
Temperature Range: 66-72°F

Russian River - Temptation
Brettanomyces cultured from the bottle.
Temptation: "Aged in French oak wine barrels for twelve months with distinct characteristics of fruit and subtle oak" sounds more like a description of wine than beer. However, Temptation is indeed beer. Temptation is a Blonde Ale aged in French oak chardonnay barrels with Brettanomyces. Flavors of wine and oak absorb into the brew throughout its aging. Temptation is re-fermented in the bottle to create its carbonation--a process commonly used to make fine champagne and sparkling wine. Spent yeast forms a thin layer of sediment to remain in the bottle.

Boulevard Brewing Company- Saison Brett
Brettanomyces cultured from the bottle.
Our gold-medal winning Saison (Mondial de la Biere, Montreal, 2008) was the inspiration for this limited edition ale. We brewed a slightly stronger version that was then dry hopped, followed by bottle conditioning with various yeasts, including Brettanomyces, a wild strain that imparts an earthy quality. Though this farmhouse ale is given three months of bottle age prior to release, further cellaring will continue to enhance the "Brett" character if that’s what you’re after.



If you just want a slant to propagate yourself, it is free. If you want me to grow up a starter, I will need at least one week (7 days) notice, and $2 for supplies.

[BayouBrew]

Yeast bank list updated. Two yeast (Brett) from bottle conditioned beers are listed as well as several BrewTek strains. BrewTek yeast were from a company called Brewers Resource that sold slants up until 2001. Then Brewsters Yeastpicked them up, but also closed in 2007. Now we have some of them, so we will probably go out of business soon .

[positiverpr]

remind me again why i havent been taking advantage of these strains . whats the story behind the temptation? where'd you get it? i've got some bottles that when opened you might want, number one being orval. a mikkeller "its alive" and a few others if you'd like to grow them up.

[BayouBrew]

I don't know why no one is using the library other than Charlie, myself, and brewdawg. The Temptation yeast I got from a trade with someone, so I can't speak to purity or characteristics. I will streak it out on a plate to ensure purity of course, but I won't be brewing any sours until I move so I won't be able to say what it will do to a beer. I guess I could make a 1 gallon batch to test it real quick.

I'd be happy to take the Brett dregs from those bottles. Just send them to me and I'll take care of everything .

[Charlie]

Bring 'em to the next meeting. BB can put on his microbiologist hat and snag the bugs in my Top Secret Level 4 Laboratory (laundry room).

I've still got about 18 sterile capture tubes.

Charlie

[positiverpr]

i guess i sorta didnt want to wear you out. that and i've been trying to repitch for 2 - 3 beers in a row. i may have to get some of that russian river yeast but i thought he bottled with wine yeast(i guess not on all beers).

[Charlie]

... but i thought he bottled with wine yeast

That's queer (and I mean that in a non-sexually oriented way).

Charlie

[positiverpr]

any interest in a vial of wlp 655? i may have an extra vial. i wasnt sure if you'd want it for the library since it's a mixed culture. transfered the flanders brown today. it went from 1.070 to 1.022 in 8 days and i'm not sure that i need the extra vial. i also filled the secondary so close to the top(after purging) that i'm not sure another drop of anythings gonna fit. makes me nervous racking so early(reminds me of a very early acetaldehyde wanged dubbel i brewed) but i know that the bugs are gonna clean up and then some.

[BayouBrew]

Nope, no blends. Too hard to try to isolate and grow up each strain and impossible to recreate the blend that white labs does. Thanks though, sounds tasty.

[positiverpr]

thats what i figured. i'll just drink it or dump it in someones clean fermenter