Yeast

Yeast is a single-celled organism which converts the sugers in the fermentables into alchol and carbon-dioxide.

ALL 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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%