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Brew Butlers' Yeast database & information guide

We have 367 types of yeast in our database. Where possible substitutes are listed. Didn't find what you're looking for? but have information? Why not add it to our database.

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71B-1122 By Lalvin (Lallemand Brewing)Wines, Meads, Ciders
A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Use for whites, roses, nouveaus and concentrates.
Form Dry
Strain 71B-1122
Temp 59F to 89F
Attenuation 65 to 85
Flocculation High
Substitutes 4184
Tolerance 14%
User Rating supplier ratingsupplier ratingsupplier ratingsupplier rating

Abbaye Belgian Ale By LalBrew (Lallemand Brewing)Ales, Dubbels, Tripels, Quads
LalBrew® Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew® Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew® Abbaye produces darker fruit aromas and flavors of raisin, date, and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
Form Dry
Strain Abbaye
Temp 62F to 68F
Attenuation 40 to 75
Flocculation Medium to High
Substitutes None
Tolerance 10%
User Rating None - Login To Rate

Abbey Ale By LevteckAles
Authentic Trappist style yeast. Used for the production of Belgian ales, dubbel, trippel, and specialty beers. Medium intensity and well attenuating fruity characteristic. Dry finish
Form Liquid
Strain TeckBrew-40
Temp 19C to 22C
Attenuation 45 to 78
Flocculation Medium
Substitutes None
Tolerance High
User Rating None - Login To Rate

Abbey Ale Yeast By White LabsAles
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Form Liquid
Strain WLP530
Temp 66F to 72F
Attenuation 75 to 80
Flocculation Medium to High
Substitutes 3787
Tolerance 15%
User Rating None - Login To Rate

Abbey IV Ale Yeast By White LabsAles
This strain produces balanced fruit aroma and flavor characters. It is ideal for abbey-style beers including dubbels, trippels and Belgian strong ales. This strain will contribute phenolic characteristics to finished products. Note: This strain benefits from extra oxygenation
Form Liquid
Strain WLP540
Temp 66F to 72F
Attenuation 74 to 82
Flocculation Medium
Substitutes 1762
Tolerance 15%
User Rating None - Login To Rate

 
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