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Ale yeast is a top fermenting yeast (meaning it is most active near the surface of the fermenting beer) that ferments at warmer temperatures, generally between 55 and 75 degrees F (13-24 degrees C). Ale yeast tend to produce fruity flavors and aromas, which vary depending on the yeast.


Mfg Name Number Yeast Name Flocculation Attenuation Best Temp
WYeast 1007 German Ale Low 73-77% 55-68
Comments: Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55 degrees F.
WYeast 1010 American Wheat Low 74-78% 58-74
Comments: A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
WYeast 1028 London Ale Medium 73-77% 60-72
Comments: Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness
WYeast 1056 American Ale Low to Medium 73-77% 60-72
Comments: Used commercially for several classic American Ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced.
WYeast 1084 Irish Ale Low to Medium 71-75% 62-72
Comments: Slight residual malt and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
WYeast 1098 British Ale Medium 73-75% 64-72
Comments: From Whitbread. Ferments dry and crisp, slightly tart, fruity adn well-balanced. Ferments well down to 65 degrees F.
WYeast 1099 Whitbread Ale Yeast High 68-72% 64-75
Comments: A mildly malty and slighty fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
WYeast 1187 Ringwood Ale Yeast High 68-72% 64-74
Comments: Notorious Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
WYeast 1214 Belgian Ale Medium 72-76% 58-78
Comments: Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
WYeast 1272 American Ale Yeast II High 72-76% 60-72
Comments: Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
WYeast 1275 Thames Valley Ale Yeast Medium 72-76% 60-72
Comments: Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced.
WYeast 1318 Londan Ale Yeast III High 71-75% 64-74
Comments: From a traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
WYeast 1332 Northwest Ale Yeast High 67-71% 65-75
Comments: One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mild fruity ale with good depth and complexity.
WYeast 1335 Brithish Ale Yeast II High 73-76% 63-75
Comments: Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
WYeast 1338 European Ale Yeast High 67-71% 62-72
Comments: From Wissenschafiliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
WYeast 1388 Belgian Strong Ale Yeast Low 73-77% 65-75
Comments: Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
WYeast 1728 Scottish Ale Yeast High 69-73% 55-75
Comments: Ideally suited for Scottish-style ales, and high gravity ales of all types.
WYeast 1762 Belgian Abbey Yeast II Medium 73-77% 65-75
Comments: High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
WYeast 1968 London ESB Ale Yeast High 73-77% 64-72
Comments: Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is sl flocculant that additional aeration and agitation is needed. An excellent strain for cast-conditioned ales.
WYeast 2565 Kolsch Yeast Low 73-77% 56-70
Comments: A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
White Labs WLP001 California Ale High 73-80% 68-73
Comments: 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.
White Labs WLP002 English Ale Very High 63-70% 65-68
Comments: 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.
White Labs WLP003 German Ale II Medium 73-80% 65-70
Comments: Available May-June: Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.
White Labs WLP004 Irish Ale Medium to High 69-74% 65-68
Comments: 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 frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
White Labs WLP005 British Ale High 67-74% 65-70
Comments: This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
White Labs WLP006 Bedford British Ale High 72-80% 65-70
Comments: Available Sept.-Oct: Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
White Labs WLP007 Dry English Ale High 70-80% 65-70
Comments: Clean, highly flocculant, 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.
White Labs WLP008 East Coast Ale Low to Medimum 70-75% 68-73
Comments: Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.
White Labs WLP011 European Ale Medium 65-70% 65-70
Comments: 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.
White Labs WLP013 London Ale Medium 65-75% 66-71
Comments: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
White Labs WLP022 Essex Ale Yeast Medium to High 71-76% 66-70
Comments: Available March/April: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005
White Labs WLP023 Burton Ale Medium 69-75% 68-73
Comments: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
White Labs WLP025 Southwold Ale Medium 68-75% 66-69
Comments: Available Nov.-Dec.: From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.
White Labs WLP026 Premium Bitter Ale Medium 70-75% 67-70
Comments: Available May-June: From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.
White Labs WLP028 Edinburgh Ale Medium 70-75% 65-70
Comments: Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
White Labs WLP029 German Ale/Kölsch Medium 72-78% 65-69
Comments: From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
White Labs WLP033 Klassic Ale Medium 66-74% 66-70
Comments: Available Jan-Feb: Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.
White Labs WLP051 California Ale V Medium to High 70-75% 66-70
Comments: From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
White Labs WLP099 Super High Gravity Ale      
Comments: Available Nov.-Dec.: Can ferment up to 25% alcohol. From England. See the White Labs high gravity page for more information.
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