Ale Yeast Strains
| Name and Number | Type | Lab | Floc. | Atten. | Temp. | Decription |
| Ale Strains | & ; | |||||
| 10th Anniversary Blend WLP010 | L | White Labs | Medium | 75-80% | 65-70°F | Blend of WLP001, WLP002, WLP004 & WLP810. |
| Abbey Ale WLP530 | L | White Labs | Med/High | 75-80% | 66-72°F | Produces fruitiness and plum characteristics. |
| Alt Ale BRY 144 | L | Siebel Inst. | Medium | High | 59-68°F | Full-flavoured but clean tasting with estery flavour. |
| American Ale 1056 | L | Wyeast | Low/Med | 73-77% | 60-72°F | Well balanced. Ferments dry, finishes soft. |
| American Ale BRY 96 | L | Siebel Inst. | Medium | High | 64-72°F | Very clean ale flavour. |
| American Ale II 1272 | L | Wyeast | High | 72-76% | 60-72°F | Slightly nutty, soft, clean and tart finish. |
| American Ale Yeast Blend WLP060 | L | White Labs | Medium | 72-80% | 68-73°F | Blend celebrates the strengths of California ale strains. |
| Australian Ale WLP009 | L | White Labs | High | 70-75% | 65-70°F | For a clean, malty and bready beer. |
| Bastogne Belgian Ale Yeast WLP510 | L | White Labs | Medium | 74-80% | 66-72°F | A high gravity, Trappist style ale yeast. |
| Bedford British Ale WLP006 | L | White Labs | High | 72-80% | 65-70°F | Good choice for most English style ales.. |
| Belgian Abbey II 1762 | L | Wyeast | Medium | 73-77% | 65-75°F | Slightly fruity with a dry finish. |
| Belgian Ale 1214 | L | Wyeast | Medium | 72-76% | 58-68°F | Abbey-style, top-fermenting yeast for high gravity. |
| Belgian Ale WLP550 | L | White Labs | Medium | 78-85% | 68-78°F | Phenolic and spicy flavours dominate the profile. |
| Belgian Golden Ale WLP570 | L | White Labs | Low | 73- 78% | 68°-75° F | A combination of fruitiness and phenolic flavors. |
| Belgian Saison 3724 | L | Wyeast | Low | 76- 80% | 70°-80° F | Very tart and dry with spicy and bubblegum aromatics |
| Belgian Saison I WLP565 | L | White Labs | Medium | 65% to 75% | 68° to 75° F | Produces earthy, spicy, and peppery notes. |
| Belgian Strong Ale 1388 | L | Wyeast | Low | 73% to 77% | 65° to 75° F | Fruity nose and palate, dry, tart finish. |
| Belgian Style Ale Yeast Blend WLP575 | L | White Labs | Medium | 74% to 80% | 68° to 75° F | Blend of Trappist yeast and Belgian ale yeast |
| Biere de Garde | L | Wyeast | Low | 76% to 80% | 70° to 95° F | Low to moderate ester production with mild spicyness |
| British Ale 1098 | L | Wyeast | Medium | 73% to 75% | 64° to 72° F | Ferments dry and crisp, slightly tart and fruity. |
| British Ale II 1335 | L | Wyeast | High | 73% to 75% | 63° to 75° F | Malty flavor, crisp finish, clean, fairly dry. |
| British Ale WLP005 | L | White Labs | High | 75% to 80% | 68° to 75° F | English strain that produces malty beers. |
| British Cask Ale 1026 | L | Wyeast | Med/High | 75% to 78% | 60° to 75° F | Produces nice malt profile with a hint of fruit. |
| Burton Ale WLP023 | L | White Labs | Medium | 65% to 75% | 68° to 73° F | Subtle fruity flavors: apple, clover honey and pear. |
| California Ale WLP001 | L | White Labs | Medium | 67% to 74% | 65° to 70° F | Clean flavors accentuate hops; very versatile. |
| California Ale V WLP051 | L | White Labs | Med./High | 70% to 75% | 66° to 70° F | Produces a fruity, full-bodied beer. |
| Canadian/Belgian Style 3864 | L | Wyeast | Medium | 75% to 79% | 65° to 80° F | Mild phenolics and low ester profile with tart finish. |
| Coopers Homebrew Yeast | D | Coopers | High | High | 68-80°F | Clean, round flavor profile. |
| Dry English ale WLP007 | L | White Labs | High | 70% to 80% | 65° to 70° F | Good for high gravity aleswith no residuals. |
| Dusseldorf Alt WLP036 | L | White Labs | Medium | 65-72% | 65-69°F | Produces clean, slightly sweet alt beers. |
| Dutch Castle Yeast 3822 | L | Wyeast | Medium | 74-79% | 65-80°F | Spicy, phenolic and tart in the nose. |
| East Coast Ale WLP008 | L | White Labs | Low/Med. | 70-75% | 68-73°F | Very clean and low esters. |
| Edinburgh Ale WLP028 | L | White Labs | Medium | 70-75% | 65-70°F | Malty, strong Scottish ales. |
| English Ale BRY 264 | L | Siebel Inst. | Medium | High | 59-68°F | Clean ale with slightly nutty and estery character. |
| English Ale WLP002 | L | White Labs | Med./High | 70-75% | 68-73°F | Very clear with some residual sweetness. |
| English Special Bitter 1768 | L | Wyeast | High | 68-72% | 64-72°F | Produces light fruit ethanol aroma with soft finish. |
| Essex Ale Yeast WLP022 | L | White Labs | Med./High | 71-76% | 66-70°F | Drier finish than many British ale yeasts |
| European Ale 1338 | L | Wyeast | High | 67-71% | 62-72°F | Full-bodied complex strain and dense malty finish. |
| European Ale WLP011 | L | White Labs | Medium | 65-70% | 65-70°F | Low ester production, giving a clean profile. |
| Fermentis US 56 | D | Fermentis | Medium | 77% | 59-75°F | Clean with mild flavor for a wide range of styles. |
| German Ale 1007 | L | Wyeast | Low | 73-77% | 55-68°F | Ferments dry and crisp with a mild flavor. |
| German Ale II WLP003 | L | White Labs | Medium | 70-75% | 65-70°F | Clean, sulfur component that reduces with aging. |
| German Ale/Kölsch WLP029 | L | White Labs | Very High | 72-78% | 65-69°F | A super-clean, lager-like ale. |
| Irish Ale 1084 | L | Wyeast | High | 73-77% | 60-72°F | Slight residual diacetyl and fruitiness. |
| Irish Ale WLP004 | L | White Labs | Medium | 73-80% | 65-70°F | Light fruitiness and slight dry crispness. |
| Kölsch 2565 | L | Wyeast | Low | 73% to 77% | 56° to 70° F | Malty with a subdued fruitiness and a crisp finish. |
| Leuven Pale Ale 3538 | L | Wyeast | High | 75-78% | 60° to 75° F | Slight phenolics and spicy aromatic characteristics. |
| London Ale 1028 | L | Wyeast | Low/Med. | 73% to 77% | 60° to 72° F` | Bold and crisp with a rich mineral profile. |
| London Ale III 1318 | L | Wyeast | High | 71% to 75% | 64° to 74° F | Very light and fruity, with a soft, balanced palate. |
| London Ale WLP013 | L | White Labs | Medium | 67% to 75% | 66° to 71° F | Dry malty ale yeast for pales, bitters and stouts. |
| London ESB Ale 1968 | L | Wyeast | High | 67% to 71% | 64° to 72° F | Rich, malty character with balanced fruitiness. |
| Muntons Premium Gold | D | Muntons | High | High | 57° to 77° F | Clean balanced ale yeast for 100% malt recipies. |
| Muntons Standard Yeast | D | Muntons | High | High | 57° to 77° F | Clean well balanced ale yeast. |
| Northwest Ale 1332 | L | Wyeast | High | 67% to 71% | 65° to 75° F | Malty, mildly fruity, good depth and complexity. |
| Nottingham | D | Danstar | High | High | 57° to 70° F | Neutral for an ale yeast; fruity estery aromas. |
| Pacific Ale WLP041 | L | White Labs | Medium | 65% to 70% | 65° to 68° F | A popular ale yeast from the Pacific Northwest. |
| Premium Bitter Ale WLP026 | L | White Labs | Medium | 70% to 75% | 67° to 70° F | Gives a mild but complex estery character. |
| Ringwood Ale 1187 | L | Wyeast | High | 67% to 71% | 64° to 74° F | A malty, complex profile that clears well. |
| Safale S-04 | D | Fermentis | High | 79% | 59° to 75° F | English ale yeast that forms very compact sediment. |
| Safbrew S-33 | D | Fermentis | Med./High | 75% | 59° to 75° F | Versatile strain that can perform in beers up to 11.5% ABV. |
| Safbrew T-58 | D | Fermentis | Low | 75% | 59-75°F | Develops estery and somewhat peppery spiceyness. |
| Scottish Ale 1728 | L | Wyeast | High | 69-73% | 55-75°F | Suited for Scottish-style ales, high-gravity ales. |
| Southwold Ale WLP025 | L | White Labs | Medium | 72-78% | 65-69°F | Complex fruits and citrus flavors. |
| Super High Gravity WLP099 | L | White Labs | Low | >80% | 69-74°F | High gravity yeast, ferments up to 25% alcohol. |
| Thames Valley Ale 1275 | L | Wyeast | Medium | 72-76% | 62-72°F | Clean, light malt character with low esters. |
| Thames Valley Ale II 1882 | L | Wyeast | High | 73-77% | 62-72°F | Slightly fruitier and maltier than 1275. |
| Trappist Ale BRY 204 | L | Siebel Inst. | Medium | High | 64-72°F | Dry, estery flavor with a light, clove-like spiciness. |
| Trappist Ale WLP500 | L | White Labs | Low/Med. | 75-80% | 65-72°F | Distinctive fruitiness and plum characteristics. |
| Trappist High Gravity 3787 | L | Wyeast | Medium | 72-86% | 64-78°F | Ferments dry, rich ester profile and malty palate. |
| Whitbread Ale 1099 | L | Wyeast | High | 68-72% | 64-74°F | Mildly malty and slightly fruity. |
| Whitbread Ale WLP017 | L | White Labs | Medium | 67-73% | 66-70°F | Brittish style, slightly fruity with a hint of sulfur. |
| Windsor | D | Danstar | Low | Medium | 64-70°F | Full-bodied, fruity English ale. |
| Wyeast Ale Blend 1087 | L | Wyeast | High | 71-75% | 64-72°F | A blend of the best strains to provide quick starts. |