- BrewTek CL-10 American Microbrewery #1
- A smooth, clean, strong fermenting ale yeast that works
well down to 56F.The neutral character of this yeast makes it ideal for Cream Ales and other beers
in which you want maintain a clean malt flavor.
- BrewTek CL-20 American Microbrewery #2
- Gives an accentuated,
rich andcreamy malt profile with generous amounts of diacetyl. Use it in lower
gravity beers where the malt character should not be missed or in
Strong Ales for a robust character.
- BrewTek CL-120 British Pale Ale #1
- Produces a bold, citrusy
character which accentuates mineral and hop flavors. The distinct character of this
yeast makes it best suited for use in your classic British Pale Ales
- BrewTek CL-130 British Pale Ale #2
- A smooth, full flavored, well
rounded ale yeast. Mildly estery, this yeast is a strong fermenter and highly
recommended for strong or spiced ales. This yeast is well rounded and
accentuates caramel and other malt nuances.
- BrewTek CL-160 British Draft Ale
- One of our (Brewtek's) favorite Ale yeasts,
gives a full bodied, well rounded flavor with a touch of diacetyl. This yeast
has a way of emphasizing malt character like no other yeast we've
used. Highly recommended for Porters and Bitters.
- BrewTek CL-170 Classic British Ale
- Like CL-160, produces a
beautiful draft bitter or Porter. This yeast leaves a complex ale with very British
tones and fruit like esters, it also produces a classic Scottish Heavy
and plays well in high gravity worts.
- BrewTek CL-240 Irish Dry Stout
- A top fermenting yeast which leaves a very recognizable, slightly woody
character to Dry Stouts. Has a vinous,
almost lactic character which blends exceptionally well with roasted
malts. Highly attenuative and a true top fermenter.
- BrewTek CL-260 Canadian Ale
- A clean, strong fermenting and well
ale yeast that leaves a pleasant, lightly fruity, complex finish. Well
suited for light Canadian Ales as well as fuller flavored Porters and
British styles such as Bitter and Pale Ale.
- BrewTek CL-30 Belgian Ale #1
- Produces a truly classic Belgian
Ale flavor. Robust and estery with notes of clove and fruit. Recommended for
general purpose Belgian ale brewing, it also ferments high gravity
worts well. (Note: this in not Chimay!)
- BrewTek CL-32 Belgian Ale #2
- A Flanders style yeast. Makes a
terrific strong brown and a good base brew for fruit flavored beers. This
strong fermenting yeast attenuates well and produces a fruity, estery
malt profile but is a little slow to flocculate.
- BrewTek CL-340 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.
- BrewTek CL-380 Saison
- A pleasant yeast best used to recreate
country French and Belgian Ales as well as Grand Cru styles. This yeast leaves a
smooth, full character to the malt with mild yet pleasant esters and
flavors reminiscent of apple pie spices.
- BrewTek CL-40 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.
- BrewTek CL-450 Kolsch
- - Produces mild sulphur during fermentation
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.
- Wyeast 1007 German Ale Yeast
- Ferments dry and crisp leaving a complex yet mild flavor. Produces an
extremely rocky head and ferments well down to 55 deg. F (12 deg. C).
Flocculation is high and apparent attenuation is 73-77%. Optimum fermentation
temperature: 62 deg. F (17 deg. C). A good balance of sweetness and tartness. A
very pleasing yeast.
- Wyeast 1024 Belgian Ale Yeast
- Banana estery flavor. With both clove-like phenolics and alcohol spice, the
Belgian will tell you right away that it's no ordinary yeast. Tartness often
develops over time. Ferment warm or with inadequate aeration and you're likely
to get a bubblegum-like note. Intended for abbey beers, and works very well for
that. And, depending on the wort composition, lots of banana notes.
- Wyeast 1028 London Ale Yeast
- Rich minerally profile, bold woody slight diacetyl production. Medium
flocculation. Apparent attenuation 73-77%. Optimum fermentation temperature: 68
deg. F (20 deg. C). Complex, woody, tart, with strong mineral notes. It produces
ales of marvelous complexity and sophistication. This yeast was used for the
1992 B.0.S.S. Challenge 1st place Barleywine, brewed by none other than Brian
and Linda North.
- Wyeast 1056 American/Chico Ale Yeast
- Ferments dry, finishes soft, smooth and clean, and is very well balanced.
Flocculation is low to medium. Apparent attenuation 73-77%. Optimum fermentation
temperature: 68 deg. F (20 deg. C). The cleanest of the bunch, but
mutation-prone. This is Sierra Nevada's yeast. Probably the best available
all-around yeast, this strain can be used for anything, without embarrassment.
- Wyeast 1084 Irish Ale Yeast
- Slight residual diacetyl is great for stouts. It is clean smooth, soft and
full bodied. Medium flocculation and apparent attenuation of 71-75%. Optimum
fermentation temperature: 68 deg. F (20 deg. C). Soft, round, malty; the least
attenuative of the Wyeast line. Very nice for any cold-weather ale, at its best
in stouts and Scotch ales.
- Wyeast 1098 British Ale Yeast
- Ale yeast from Whitbread. Ferments dry and crisp, slightly tart and well
balanced. Ferments well down to 55 deg. F (12 deg. C). Medium flocculation,
apparent attenuation 73-75%. Optimum fermentation temperature: 70 deg. F (21
deg. C). Tart, crisp, clean. Great in pale ales and bitters, good in porters.
- Wyeast 1338 European Ale Yeast
- Ale yeast from Wissenschaftliche in Munich. A full bodied complex strain
finishes very malty. Produces a dense rocky head during fermentation. High
flocculation, apparent attenuation 67-71%. Optimum fermentation temperature: 70
deg. F (21 deg. C). It's clean and malty, especially well suited to Altbier.
- Yeast Culture Kit A01
- From California. Vendor's suggested uses (VSU): Barley Wine, Brown Ale, Pale
Ale, India Pale Ale, Cream Ale, Porter, Stout.
- Yeast Culture Kit A04
- From Oregon. VSU: Dusseldorf Altbier, Kolsch.
- Yeast Culture Kit A06
- From Oregon. VSU: Porter, Stout, Imperial Stout.
- Yeast Culture Kit A08
- From Dorchester, England. VSU: Barley Wine (high residual sweetness).
- Yeast Culture Kit A13
- From Ireland. VSU: Porter, Stout, Imperial Stout.
- Yeast Culture Kit A15
- From England. VSU: Brown Ale, Pale Ale, India Pale Ale, Cream Ale, Bitters
- Yeast Culture Kit A16
- From Belgium. VSU: Trappist Ales (Abbeys, Doubles, Tripples).
- Yeast Culture Kit A17
- From London, England. VSU: Brown Ale, Pale Ale, India Pale Ale, Cream Ale,
Bitters and Milds.
- Yeast Culture Kit A34
- From Edinburgh, Scotland. VSU: Barley Wines, Scotch Ale, Scottish Bitters,
- Yeast Culture Kit A35
- From cental Belgium. VSU: Belgian Whites.
- Yeast Culture Kit A36
- From Houffalize, Belgium. VSU: Belgian Ales.
- Yeast Culture Kit A37
- From Bavaria, Germany. VSU: Altbier, Kolsch.
- Yeast Lab A01 Australian Ale Yeast
- This all purpose strain produces a very complex woody and flavorful beer.
Australian origin. Medium attenuation, medium flocculation. Great for Brown Ales
- Yeast Lab A02 American Ale Yeast
- This clean strain produces a very fruity aroma, with soft and smooth flavor
when fermented cool. Medium attenuation and low flocculation. This is an all
purpose ale yeast.
- Yeast Lab A03 London Ale Yeast
- Classic Pale Ale strain, very dry. A powdery yeast with a hint of diacetyl
and rich minerally profile, crisp and clean. Medium attenuation and medium
- Yeast Lab A04 British Ale Yeast
- This strain produces a great light bodied ale, excellent for Pale Ales and
Brown Ales, with a complex estery flavor. Ferments dry with a sharp finish.
Medium attenuation and medium flocculation.
- Yeast Lab A05 Irish Ale Yeast
- This top fermenting strain is ideal for Stouts and Porters. Slightly acidic,
with a hint of butterscotch in the finish, soft and full bodied. Medium
attenuation, high flocculation.
- Yeast Lab A06 Dusseldorf Ale Yeast
- German Altbier yeast strain finishes with full body, complex flavor and spicy
sweetness. Medium attenuation, high flocculation.
- Yeast Lab A07 Canadian Ale Yeast
- This strain produces a light bodied, clean and flavorful beer, very fruity
when fermented cool. High attenuation, medium flocculation. Good for light and
- Yeast Lab A08 Trappist Ale Yeast
- This is a typical Trappist strain, producing a malty flavor with a balance of
fruity, phenolic overtones when fermented warm. Alcohol tolerant, high
attenuation and high flocculation.