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Other Yeast

Mfg Name Number Yeast Name Flocculation Attenuation Best Temp
WYeast 3278 Belgian Lambic Blend Low to Medium 65-75% 63-75
Comments: Contains a selection of Saccharomyces cerevisiae which include Belgian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms which are more important for the desirable flavor components of these beer styles.
WYeast 3112 Brettanomyces bruxellensis Medium Low 60-75
Comments: Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop.
WYeast 3526 Brettanomyces lambicus Medium Low 60-75
Comments: Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months or aging to fully develop flavor characteristics.
WYeast 4335 Lactobacillus delbrueckii n/a n/a n/a
Comments: Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales, and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast.
WYeast 4733 Pediococcus cerevisiae n/a n/a n/a
Comments: Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.
White Labs WLP675 Maolactic Bacteria N/A N/A N/A
Comments:
White Labs WLP715 Champagne Yeast Low 75% 70-75
Comments: Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
White Labs WLP718 Avize Wine Yeast Low 80% 60-90
Comments: Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
White Labs WLP720 Sweet Mead/Wine Low 75% 70-75
Comments: A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gew├╝rztraminer, Sauternes, Riesling.
White Labs WLP727 Steinberg-Geisenheim Wine Yeast Low 80% 50-90
Comments: German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gew┬Şrztraminer. Moderate fermentation characteristics and cold tolerant.
White Labs WLP735 French White Wine Yeast Low 80% 60-90
Comments: Classic yeast for white wine fermentation. Slow to moderate fermentor and foam producer. Gives an enhanced creamy texture.
White Labs WLP740 Merlot Red Wine Yeast Low 80% 60-90
Comments: Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon.
White Labs WLP749 Assmanshausen Wine Yeast Low 80% 50-90
Comments: German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermentor which is cold tolerant.
White Labs WLP750 French Red Wine Yeast Low 80% 60-90
Comments: Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
White Labs WLP760 Cabernet Red Wine Yeast Low 80% 60-90
Comments: High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc.
White Labs WLP770 Suremain Burgundy Wine Yeast Low 80% 60-90
Comments: Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.
White Labs WLP775 English Cider Yeast Medium 80% 68-75
Comments: 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.
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