English Ale I

A classic English ale yeast which ferments and flocculates quickly, leaving some residual sugars. However, it is highly responsive to wort fermentability and can attenuate well with very fermentable worts.

WLP002 WY1968 A09 Pub High flocculation Fruity Quick strawberry jam toasty
Compares to:
WLP002, WY1968
Key Characteristics
More info
Attenuation

63–71%

Flocculation

Very High Flocculation

Optimal Temperature Range

18–22°C (64–72°F)

Alcohol Tolerance

Medium Alcohol Tolerance

Flavour Profile

Strawberry Jam, Toasty

Suitable Beer Types

Stout and Porter, Strong British Ale, British Bitter

Diastatic

Non-diastatic

Biotransformation

Low Biotransformation

Fermentation Rate

Medium Fermentation Rate

Phenolic

Non-phenolic

English Ale II

Very flocculant, suited for English ales and is also great as a house yeast strain for most English/American beer styles.

WLP007 WY1098 A01 House High flocculation Fruity ESB Kolsch Smash IPA
Compares to:
WLP007, WY1098
Key Characteristics
More info
Attenuation

72–80%

Flocculation

Very High Flocculation

Optimal Temperature Range

18–22°C (64–72°F)

Alcohol Tolerance

Medium Alcohol Tolerance

Flavour Profile

Fruit Jam, Malty

Suitable Beer Types

Pale American Ale, American IPA, Stout and Porter

Diastatic

Non-diastatic

Biotransformation

Low Biotransformation

Fermentation Rate

Medium Fermentation Rate

Phenolic

Non-phenolic

Foggy London Ale

Displays a balanced fruity flavour profile, and accentuates malt and hop flavours. It is especially suited for the production of fruity, hop-forward New England-style IPAs.

WY1318 1318 A38 Balanced New England IPA WLP066 Citrus Fruity hazy juicy juice neipa english british III
Compares to:
WY1318, A38 Juice
Key Characteristics
More info
Attenuation

71–78%

Flocculation

Medium Flocculation

Optimal Temperature Range

18–23°C (64–73°F)

Alcohol Tolerance

Medium-High Alcohol Tolerance

Flavour Profile

Fruit Salad, Citrus

Suitable Beer Types

NEIPA, American IPA, British Bitter

Diastatic

Non-diastatic

Biotransformation

Medium Biotransformation

Fermentation Rate

Medium Fermentation Rate

Phenolic

Non-phenolic

Key Characteristics
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Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Optimal Temperature Range

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!