Yeast Exchange

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Important Note:

As of August 15th, 2013 I will no longer update this post as new yeasts are added to my yeast bank.  A full list of available yeasts, as well as information on how I share these strains, is now located on a dedicated yeast exchange page.

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While no one seems to comment on my blog, a few people have sent me emails, several of which have asked about trading or buying yeast from our bank.  As most of the banked yeasts are from commercial sources I am hesitant to sell them, but I am open to trade.  Below the fold you will find a complete list of our yeasts, and I will do my best to keep this list updated. As always, the update list can be found over at the London Homebrewers Guild webpage.

I use a simple and cheap system for sharing yeasts, the details of which can be found here.  If you have yeasts which you would like to exchange but lack the capacity to prepare these mailers yourself, e-mail me and I will be more than happy to send you some prepared mailers that you can then use to send me yeast in return.

Requests can be set emailed to "suigenerisbrewing {ampersal} gmail {period} com", with the stuff between the curly brackets replaced with the correct symbol off the keyboard.  As a spam control, the subject line must start with the following, including the square brackets:


Emails lacking the above text in the subject line are automatically sent to the trash.  The yeast list can be found below the fold...

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ID#	Name	Source	Details
001	Safale English Ale	Fermentas S-04	Commercial English ale yeast, fast fermenter, highly flocculant.  PDF
002	Safale American Ale	Fermentas US-05	Ferments dry, low diacetyl, crisp/clean finish.  PDF
003	American Ale	Wyeast 1056	Clean/crisp finish, low fruitiness & mild ester production.  Citrus notes at cooler fermentation temperatures.  Link
004	Kolsch	Wyeast 2565	Top-cropping yeast from Cologne. Can be used to make pseudo-lagers (13-15C) or classic Kolshc/Alt-style beers at warmer fermentation temperatures.  Link
005	Weihenstephan Weizen	Wyeast 3068	Classical German wheat beer strain, that produces a mix of banana & clove esters.  Poorly flocculant.  Link
006	English Ale Yeast (classic ESB)	White Labs 002	Classic English ESB strain.  Good for bitters, porters, milds & stouts. Highly flocculant, leaves some residual sweetness.  Link
007	Pacific Ale Yeast	White Labs 041	Sow-fermenting yeast which produces ales typical of the Pacific Northwest. Produce modest levels of fruity esters.  Link
008	Pilsen Lager	White Labs 800	Classic Pilsner strain from the Czech Republic.  Dry/malty finish.  Link
009	Burton-upon-Trent Ale	White Labs 023	Produces esters with apple/clover/pear characteristics. Great in most styles of English ales.  Link
010	California Ale	White Labs 001	Very clean yeast, malt and hop flavours will be accentuated.  Link
011	Irish Ale	Wyeast 1084	Produces a clean beer when fermented cool, fruity esters produced above 18C. Good for dark-wort beers.  Link
012	Belgian Strong Ale	Wyeast 1388	Alcohol tolerant strain that produces a complex ester profile with modest phenolics. Classic yeast for Belgian ales.  Link
013	London Ale	Wyeast 1028	Rich, high-attenuating, with a minerally profile.  Crisp with some fruitiness.  Link
014	Belgian Witbier	Wyeast 3944	Classical witbier strain, produces spicy phenolics/clove flavours with low-to-modest ester production. Link
015	Rouge Packman	Wyeast 1764-PC	Very clean fermenting yeast, alcohol tolerant, no diacetyl, minimal esters.  Link
016	Safbrew Dry Brewing Yeast	Fermentas T58	Estery/peppery yeast, medium attenuation.  Link
017	Yorkshire Square	White Labs 037	Malty, well-balanced, with toasty & malt-driven ester flavours. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.  Link
018	Cry Havoc	White Labs 862	This is the great one's (Papazian) house-yeast. This is the yeast used for every recipe in the Complete Joy of Homebrewing & The Homebrewers Companion. Capable of producing both ales and lagers.  Ale-temps produce a mild-ester beer, lager temps produce malty lagers. Technically a lager strain.  Link | Podcast
019	Bells Brewery Yeast	Bottle Cultured	Captured from a bottle of Bell's Two Hearted, this yeast produces a clean beer with mild fruitiness. Attenuation is in the mid-70% range, flocculation is low-to-medium. Is considered to be similar to Wyeast 1272.
020	Thames Valley Ale	Wyeast 1275	Classical bitter yeast.  Light malt character, with low fruitiness & esters.  Link.
021	London Ale Yeast	White Labs 013	Malty yeast with oak-like esters.  Classic yeast for pales, bitters and stouts.  Modest flocculation.  Link.
022	Denny's Favourite 50	Wyeast 1450	Main yeast of homebrewing legend Denny Conn.  Malty with a big mouthfeel, hints of caramel & fruit.  Good attenuation.  Formerly sold as Brew Teck CL-50 "California Pub Brewery Ale". Link.  Note: This yeast is a slow grower - additional time for stepping-up should be planned into your brewing schedule.
023	Pilsner Urquell	Wyeast 2001	Mild fruit & floral aroma, dry finish, very clean and neutral taste.  Link.
024	Budvar Lager	Wyeast 2000	Subtle fruitiness, with a malty palate.  Dry finish, emphasizes hop character.  Link.
025	Bavarian Wheat	Wyeast 3638	Standard German wheat strain profile. Apple, pear, and plum esters in addition to the dominant banana character. Poorly flocculant, producing the typical cloudiness associated with the style.  Over pitching can result in a near complete loss of banana character. Link
026	Belgian Abbey	Wyeast 1214	Yeast suitable for most Belgian styles.  Produces an estery/spicy flavour, good alcohol tolerance.  Slow starter, but has good attenuation.  Link.
027	Northwest Ale	Wyeast 1332	Classical yeast from the US Northwest region.  Produces a beer with fruit and malty notes.  Link.
028	Belgian Ardennes	Wyeast 3522	Produces many styles of Belgian beers, with a good balance between fruity and spicy notes. Unlike many Belgian yeasts, this one flocculates well, producing clearer beers. Link.
029	French Saison	Wyeast 3711	Versatile strain for producing Saisons & farmhouse style beers.  Produces a strong estery/aromatic profile with pepper/spicy/citrus notes.  Highly attenuative, but poorly flocculant.  Link.
030	Pride of Ringwood	Wyeast 1187	Top cropping ale yeast with a distinct fruit-malty ester profile.  A diacetyl rest is recommended after fermentation is complete.  Medium attenuation, high flocculation.  Link.
031	Bavarian Lager	Wyeast 2206	Produces full-bodied lagers, ideal for bocks & doppelbocks. Diacetyl rest is recommended.  Link.
032	Brettanomyces bruxellensis	White Labs 650	Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. Separate plasticware is recommended for Brett yeasts, to limit the risk of cross-contamination.  Brett is a slow-growing yeast; 2 weeks is recommended for starters. Link.
033	Brettanomyces lambicus	White Labs 653	Defines the "Brett character": Horsey, smoky and spicy flavours. Strain is found most often in Lambics, but also found in Flanders and sour brown style beers.  Separate plasticware is recommended for Brett yeasts, to limit the risk of cross-contamination. Brett is a slow-growing yeast; 2 weeks is recommended for starters. Link.
034	Dry English Ale	White Labs 007 (bottle cultured)	Similar to WLP002, but more attenuative.  Highly flocculant, rapidly fermenting, and produces a mild fuity/estery profile.  Good for high-gravity ales such as English-style IPAs and Barleywines.  Yeast was cultured from a bottle of Boneshaker. White labs info page.
035	Belgian Ale Yeast	White Labs 550	Phenolic & spicy, but less fruity than other Belgian strains.  Good for Saisons, Belgian ales/reds/browns/whites.  Link.
036	American Ale Blend	White Labs 060	Mix of American-style ale yeasts.  Produces a more lager-like finish than WLP001, making this strain good for brewing lager-like beers when lagering equipment is not available.  Link.
037	European Ale	While Labs 011	Northern-European ale yeast.  Low ester production provides a relatively clean finish, while low attenuation produces maltiness.  Traditional yeast for alt and kolsch ales, also works for many English-style ales.  Link.
038	London ESB	Wyeast 1968	Highly flocculant strain that produces malty beers with a fruity finish.  Warmer fermentation temperatures (21-23C) and a diacetyl rest are recommended.  Link.
039	American Ale II	Wyeast 1272	Soft, clean finish with a hint of nuttiness. Modest flocculation. Higher fermentation temps can be used to accentuate hoppyness and produce some esters. Link.
040	American Hefewisen	White Labs 320???	Caution: the source of this yeast is not yet confirmed. Produces a mild hefewisen profile, with muted banana and clove character. Otherwise ferments clean. Low flocculation. Link.
041	Trappist High Gravity	Wyeast 3787	For Belgian doubles & tripels. Balanced production of fruity esters and phenolics. Strongly top-cropping, works at a range of temperatures. Link.
042	Belgian Saison II	White Labs 566	Highly fruity Belgian strain, modern phenolics with clove dominating.  Fast fermented.  Link.
043	San Fransisco Lager	White Labs 810	Stream-beer/California Common lager yeast, retains lager characteristics upto 18C, and can be used below 10C to produce traditional pilsners & marzens.  Link.
044	Belgian Saison I	White Labs 565	Wallonian yeast strain.  Produces earthy/spicy/peppery notes with some residual sweetness.  This strain is prone to stalling on higher gravity ferments.  Link.
045	Saison Dupont	Bottle Culture	Saison yeast cultured from a bottle of Vieille Provision's Saison Dupont.  Produces a traditional Belgian saison.  Yeast is reputed to be a slow fermenter.
046	Mikkeller Wild Mix	Bottle Culture	Yeast (& bacteria?) mix from Mikkeller's It's Alright, a wild (sour) beer from Belgium.  Is known to contain Brettanomyces yeast; may contain Pediococcus or Lactobacillus bacteria.  WARNING: Contains wild yeast.
047	Saccharomyces DCY01	Wild yeast	A wild yeast, tentatively identified as Saccharomyces.  This yeast was captured by Claudio, author of the DC Yeast Lab blog.  DCY01 produces a slight spicy/phenolic finish, with some yeast character.  Medium-low flocculation.
048	Brettanomyces DCY02	Wild Yeast	A yeast recovered from a spontaneous (lambic) fermentation performed by the Mad Fermentationist, and purified by the DC Yeast Lab.  DCY02 has a strong Bret funk, grows quickly, and finishes quickly.  Note: Currently unavailable.
049	Brettanomyces DCY03	Wide Yeast	A yeast strain recovered from the same lambic as DCY02.  DCY03 has a mild Bret funk and a strong Bret fruitiness.  It is a slow grower, taking months to complete fermentation and form a pellicle.
050	Sweet Mead	Wyeast 4184	For the produciton of meads with 2-3% residual sweetness.  Produces a rich & fruity profile.  Requires addition of nutrients for use in mead.  Link.
051	Scottish Ale	White Labs 028	Mild yeast profile that doesn't reduce apparent bitterness of beer.  Leaves some malt-sugars behind for a sweeter finish.  Link.
052	German Ale/Kolsh	White Labs 029	Produces a clean, lager-like finish at warmer temperatures.  Good for kolsh & alt style beers.  Neutral finish, but requires some ageing to reduce sulfure.  Link.
053	German Lager	White Labs 830	Commonly used clean lager yeast.  Great for German-style pilsners, bocks, octoberfests and marzens.  Link.
054	German Bock Lager	White Labs 833	Bavarian lager yeast that produces lagers with more malt character that WLP830.  Main use is for bocks, doppelbocks, and oktoberfests, but is also used for some US-style pilsners.  Link.
055	German Ale	Wyeast 1007	Produces minimal esters across a broad temperature range.  High temperatures can lead to a mild fruitiness.  Yeast flocculates poorly, but the resulting beer matures quickly.  Link.