Choosing Wyeast

Choosing Yeast

One of the most common questions we encounter is: "Which yeast should I use for my .....?" Making the right choice can be critical, so we've made some suggestions. Keep in mind, however, that a lot of factors (choice of malt & hops, water type, fermentation temperatures, etc.) can effect the beer's flavor. Yeast is only one part of the picture; although we think it's a crucial part. (Suggestions listed below are in order of preference.)

The following beer descriptions are taken from the American Homebrewers Association National Homebrew Competition Guidelines (with some adjustments)...

Ales - Top-fermented Beers 

 


 

  • English Style Ale, Bitters:
    Low to medium maltiness, high hop bitterness, low to medium diacetyl OK. Fruitiness/esters OK (or even "highly desirable").
    --Wyeast 1028, 1098, 1968, 1318, 1275, 1335.

 

  • American-style Pale Ale:
    Generally drier than British pale ales. High hop bitterness, high hop aroma. Low diacetyl OK. Fruity/estery. 
    --Wyeast 1056, 1028, 1338, 1272.

  • Brown Ale/Mild:
    Low bitterness, sweet and malty. Low esters, low diacetyl OK. Light to medium body. 
    --Wyeast 1028, 1338, 1084, 1968, 1318, 1187.

  • Scottish Ale:
    Low bitterness, medium to high maltiness. Medium body. Low diacetyl OK.
    --Wyeast 1728, 1056, 1084.

  • Scottish Strong Ale:
    Medium to full body, very malty. Low bitterness. Medium to high diacetyl. High alcohol. 
    --Wyeast 1728, 1056, 1388.

  • English Strong Ale: 
    Medium to full body, malty. Medium to high bitterness. Fruitiness/esters high. Low diacetyl OK. High alcohol. 
    --Wyeast 1968, 1028,1098, 1275.

  • Porter:
    Medium to full body. Low to medium sweetness, medium to high bitterness. Fruitiness/esters OK. Low diacetyl OK.
    --Wyeast 1084, 1028, 1056, 1187, 1335.

  • Dry Stout:
    Medium to full body. Medium to high bitterness. Sweet maltiness. No hop flavor or aroma. Diacetyl low to medium. Alcohol low to medium. 
    --Wyeast 1084, 1007, 1028, 1275, 2565.

  • Sweet Stout:
    Medium to full body. Low bitterness. No hop flavor or aroma. Low to medium alcohol. Low diacetyl OK.
    --Wyeast 1968, 1338, 1056, 1318, 1728.

  • Imperial Stout:
    Malty. Fruitiness/esters OK. High hop bitterness and flavor. Full body, high alcohol. 
    --Wyeast 1084, 1056, 1728, 1275.

  • Barley Wine:
    Malty sweet. Fruity/estery. Medium to full body. Very high alcohol. Low to medium diacetyl OK. 
    --Wyeast 1728, 1084, 1056, 1275, 1272, 3787, 3347.

  • Dusseldorf-style Altbier:
    Light to medium body, medium to high bitterness. Low hop flavor. Low fruitiness and esters. 
    --Wyeast 1007, 1338, 1056, 2565.

  • Kolschbier:
    Light to medium body, dry. Medium bitterness, low hop flavor and aroma. 
    --Wyeast 2565, 1007, 1338.

Lager- Bottom-Fermented Beers


  • Bohemian Pilsner:
    Light to medium body. Medium to high bitterness. Low to medium hop flavor, high hop aroma. Low to medium maltiness. Low diacetyl OK. No fruitiness/esters. 
    --Wyeast 
    2124, 2007, 2278, 2247.

  • Pilsner:
    Light to medium body. Dry, bitter. Medium to high hop flavor and aroma. Very low diacetyl OK. No fruitiness/esters.
    --Wyeast 2007, 2124, 2308.

  • American Pilsner:
    Light body. Low to medium bitterness. Low to medium hop aroma. No fruitiness/esters or diacetyl.
    --Wyeast 2035, 2007, 2278, 2247, 2272.

  • German Light Lager (Helles):
    Medium maltiness. Low bitterness. Hop flavor and aroma. Low diacetyl OK. No fruitiness/esters. 
    --Wyeast 2308, 2206, 2124, 2247.

  • Dortmund/Export:
    Medium body. Medium maltiness. Medium bitterness. Hop flavor and aroma. No fruitiness/esters or diacetyl.
    --Wyeast 2206, 2308, 2035, 2042.

  • Vienna/Oktoberfest/Marzenbier:
    Malty sweetness, medium body. Low to medium bitterness. Low hop flavor and aroma. No fruitiness/esters or diacetyl. 
    --Wyeast 2206, 2278, 2308, 2272.

  • Bavarian Dark (Dunkel):
    Medium body. Medium bitterness. Low diacetyl OK. No fruitiness/esters.
    --Wyeast 2206, 2308, 2247.

  • Bock/Doppelbock:
    Full body. Malty. Low bitterness. Low diacetyl OK. No fruitiness/esters. Medium to high alcohol. 
    --Wyeast 2124, 2278, 2007, 2206.

  • California Common Beer:
    Medium body. Medium to high hop bitterness and flavor. Fruitiness/esters low. 
    --Wyeast 2112, 2272.

Wheat Beers


  • American Wheat:
    Light to medium body. Low to medium bitterness. Some malt and hop aroma. Low to medium fruitiness/esters, Low diacetyl OK. 
    --Wyeast 
    1007,1010 , 1056.

  • Bavarian Weizenbier:
    Light to medium body. Fruity/estery/phenolic. Low bitterness. Low hop flavor and aroma OK. No diacetyl. Distinctive clove/banana/vanilla aroma/flavor is evident. 
    --Wyeast 3068, 3056, 3333, 3942.

  • Belgian Witbier:
    Low to medium bitterness. Low to medium body. Dry, tart. Low to medium esters. Some phenolic notes in aroma/flavor.
    --Wyeast 3944, 3787.

  • Berliner Weisse:
    Light body. Dry. Sharp lactic sourness. Fruity and estery. Very low bitterness, no hop character. No diacetyl.
    --Wyeast 1007 , 1010, 2565 with sour mash or L. delbrueckii

  • Belgian Ales (dubbel, tripel abbey, grand cru): 
    Everything, all over the map, All marked by distinctive contributions from the yeast.
    --Wyeast 1214, 3944, 1762, 1388.

  • Lambic:
    Sour, horsey. Fruity/estery. Can be phenolic.
    --Wyeast 3278.

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