Yeast
Yeast is a single-celled organism which converts the sugers in the fermentables into alchol and carbon-dioxide.
| Name | Type | Temperature Range | Flocculation | Attenuation Min | Attenuation Max |
|---|---|---|---|---|---|
| 10th Anniversary Blend (Whitelabs WLP010) | Ale | 65 - 70 °F | Medium | 75% | 80% |
| Abbey Ale Yeast (Whitelabs WLP530) | Specialty/Belgian | 66 - 72 °F | High | 75% | 80% |
| Abbey IV Ale Yeast (Whitelabs WLP540) | Specialty/Belgian | 66 - 72 °F | Medium | 74% | 82% |
| American Ale Yeast Blend (Whitelabs WLP060) | Ale | 68 - 72 °F | Medium | 72% | 80% |
| American Ale Yeast II (Wyeast 1272) | Ale | 60 - 72 °F | High | 72% | 76% |
| American Ale Yeast (Wyeast 1056) | Ale | 60 - 72 °F | Medium | 73% | 77% |
| American Hefeweizen Ale Yeast (Whitelabs WLP320) | Specialty/Belgian | 65 - 69 °F | Low | 70% | 75% |
| American Lager Yeast (Whitelabs WLP840) | Lager | 50 - 55 °F | Medium | 75% | 80% |
| American Lager Yeast (Wyeast 2035) | Lager | 48 - 58 °F | Medium | 73% | 77% |
| American Wheat Yeast (Wyeast 1010) | Ale | 58 - 74 °F | Low | 74% | 78% |
| Antwerp Ale Yeast (Whitelabs WLP515) | Specialty/Belgian | 67 - 70 °F | Medium | 73% | 80% |
| Australian Ale Yeast (Whitelabs WLP009) | Ale | 65 - 70 °F | High | 70% | 75% |
| Bavarian Lager Yeast (Wyeast 2206) | Lager | 46 - 58 °F | Medium | 73% | 77% |
| Bavarian Weizen Yeast (Whitelabs WLP351) | Specialty/Belgian | 66 - 70 °F | Low | 73% | 77% |
| Bavarian Wheat Yeast (Wyeast 3056) | Specialty/Belgian | 64 - 74 °F | Medium | 73% | 77% |
| Bavarian Wheat Yeast (Wyeast 3638) | Specialty/Belgian | 64 - 75 °F | Low | 70% | 76% |
| Bedford British Ale Yeast (Whitelabs WLP006) | Ale | 65 - 70 °F | High | 72% | 80% |
| Belgian Abbey Yeast II (Wyeast 1762) | Ale | 65 - 75 °F | Medium | 73% | 77% |
| Belgian Ale Yeast (Whitelabs WLP550) | Specialty/Belgian | 68 - 78 °F | Medium | 78% | 85% |
| Belgian Ale Yeast (Wyeast 1214) | Ale | 58 - 78 °F | Medium | 72% | 76% |
