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Choosing Yeast from Wyeast Labs

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

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.

 

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.

 

Brown Ale/Mild:

Low bitterness, sweet and malty. Low esters, low diacetyl OK. Light to medium body.

Wyeast 1028, 1338, 1084, 1968, 1318, 1742.

 

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.

 

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.

 

German Dusseidorf-style Altbier:

Light to medium body, medium to high bitterness. Low hop flavor. Low fruitiness and esters.

Wyeast 1007, 1338, 1056, 2565.

 

German Kolsch:

Light to medium body, dry. Medium bitterness, low hop flavor and aroma.

Wyeast 2565, 1007, 1338.

 

Porter:

Medium to full body. Low to medium sweetness, medium to high bitterness. Fruitiness/esters OK. Low diacetyl OK.

Wyeast 1084, 1028, 1056, 1742, 1335.

 

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.

 

Stout - Dry:

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.

 

Stout - Sweet:

Medium to full body. Low bitterness. No hop flavor or aroma. Low to medium alcohol. Low diacetyl OK.

Wyeast 1968, 1338, 1056, 1318, 1728.

 

Stout - Imperial:

Malty. Fruitiness/esters OK. High hop bitterness and flavor. Full body, high alcohol.

Wyeast 1084, 1056, 1728, 1275.

Lager- Bottom-Fermented Beers

American Pilsner:

Light body. Low to medium bitterness. Low to medium hop aroma. No fruitiness/esters or diacetyl.

Wyeast 2035, 2007, 2278, 2247, 2272.

 

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.

 

California Common Beer:

Medium body. Medium to high hop bitterness and flavor. Fruitiness/esters low.

Wyeast 2112, 2272.

 

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.

 

German Bavarian Dark (Dunkel):

Medium body. Medium bitterness. Low diacetyl OK. No fruitiness/esters.

Wyeast 2206, 2308, 2247.

 

German Bock/Doppelbock:

Full body. Malty. Low bitterness. Low diacetyl OK. No fruitiness/esters. Medium to high alcohol.

Wyeast 2124, 2278, 2007, 2206.

 

German Dortmund/Export:

Medium body. Medium maltiness. Medium bitterness. Hop flavor and aroma. No fruitiness/esters or diacetyl.

Wyeast 2206, 2308, 2035, 2042.

 

German Light Lager (Helles):

Medium maltiness. Low bitterness. Hop flavor and aroma. Low diacetyl OK. No fruitiness/esters.

Wyeast 2308, 2206, 2124, 2247.

 

German
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.

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, 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 3099, 3787.

 

Berliner/Weisse:

Light body. Dry. Sharp lactic sourness. Fruity and estery. Very low bitterness, no hop character. No diacetyl.

Wyeast 3068 with sour mash or L. bulgancus. 3942, 3333.

 

Belgian Ales
(Dubbel, Trippel, Abbey, Grand Cru):

Everything, all over the map, All marked by distinctive contributions from the yeast.

Wyeast 1214, 3944, 1762, 1388.

 

Lambic:

Sour, horsy. Fruity/estery. Can be phenolic.

Wyeast 3278.

 

This information provided by Wyeast Labs

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