This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.” Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.

This strain ferments much cleaner than its hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness.

From East Flanders, this yeast is versatile in that it can produce low to high gravity Belgian beers up to 12% ABV. A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Belgian Ale has a distinct flavor that brewers and enthusiasts love. With our Belgian Ale yeast, your bring out the fruity, phenolic characteristics of your beer's flavor profile.

One of our most popular saison strains, it is great for farmhouse style beers because it produces flavors and aromas of pear, apple and cracked pepper. This strain is a high attenuator producing a very dry and drinkable finishing beer.

This yeast produces a clean, malty beer with pleasant ester characters that can be described as “bready.” It ferments successfully and cleanly at higher temperatures, combined with good flocculation and good attenuation.

From Staffordshire, England. Fermentation gives a mild but complex ester character. Ferments strong and dry and is good for high gravity beers. Best for all English-style ales, including bitters, milds, ESBs, porters, stouts and barleywines.

This strain pays homage to Emil Christian Hansen, who paved the way for pure cultures in brewing, isolating the first pure cell at the Carlsberg Laboratory in Copenhagen in 1883. Channeling his passion for innovation, we developed this yeast blend to create diversity with high attenuation, a clean flavor profile, and pronounced hop characteristics.

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655 Belgian Sour Mix 1.

Isolated from a uniquely crafted double IPA that hails from Vermont, this single strain of Saccharomyces cerevisiae produces a complex fruity ester profile of peach, apricot and light citrus that complements any aggressively hopped beer.

 PLEASE NOTE: This yeast has a BBD of 17/4/25 and has therefore been reduced in price. We believe this yeast will still have good viability but if you are not happy with it's performance, please contact us for a full refund.