Yeast comparison chart

Hem / Mat, Dryck & Näring / Yeast comparison chart

This strain produces dry, hop-forward beers with minor ester production and this blend is a great flocculator.Hornindal Kveik Ale WLP521LWhite LabsHigh75-82%72-98°Produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops.Joystick A18LImperial YeastMed/High73-77%60-70°This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean.

Rich, fruity profile complements fruit mead fermentation. Instructions to update your browsers to the most current versions are also below. Citrus and pine hops will be enhanced.Melbourne Ale WLP059LWhite LabsMedium74-78%73-73°A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.Muntons Premium GoldDMuntonsHighHigh57-77°Clean balanced ale yeast for 100% malt recipies.Muntons Standard YeastDMuntonsHighHigh57-77°Clean well balanced ale yeast.Neutral Grain WLP078LWhite LabsMedium77-84%76-85°Clean, fast fermentation used in high-gravity beers.Northwest Ale 1332LWyeastHigh67-71%65-75°Malty, mildly fruity, good depth and complexity.Old Newark Ale ECY10LEast Coast YeastHigh76-%60-68°Good for all styles of American and English alesOld Sonoma Ale WLP076LWhite LabsMedium70-74%66-70°Neutral and versatile.

Available May-JuneOpshaug Kveik Ale WLP518LWhite LabsMed/High69-80%77-95°Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. Complex esters balanced with earthy/spicy notes.French Ale WLP072LWhite LabsMed/High68-75%63-73°Clean strain that complements malt flavor.

Nice soft fruit character with dry crisp finish.Wyeast4267 SummationLiquid60-90°F,
(15-32 °C)14%Produces distinctive intense berry, graham cracker nose. Gives an enhanced creamy texture.White LabsWLP740 Merlot Red Wine YeastLiquid60-90 °F
(16-32 °C)18%Neutral, low fusel alcohol production.

Use additional nutrients for mead making.Wyeast4242 Fruity WhiteLiquid55-75 °F
(13-24 °C)12-13%Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes.Wyeast4244 Italian RedLiquid55-75 °F
(13-24 °C)14%Rich, very big and bold, well-rounded profile.

Attenuates well while still leaving plenty of malt character and body.L17 HarvestLImperial YeastMedium70-74%50-60°Brewers love this lager yeast strain for its versatility; it will impress you with its ability to produce any lager style you throw at it.Munich Lager 2308LWyeastMedium70-74%48-56°Very smooth, well-rounded and full-bodied.Munich Lager II 2352-PCLWyeastMedium72-74%52-62°Seasonal Availability.

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LD Carlson Company

Strain Comparison Chart


We hear this question a lot: "What's your equivalent to [insert other company’s yeast]?" So we thought it would be nice if there was just one place that had everything.

We put together the following chart so you can see how different types of liquid yeasts compare!

Feel free to download, print out, and put up in your home, brewery, or homebrew shop.

The yeast will leave some sweetness, and will drop bright if left long enough.SafAle WB-06DFermentisHigh–64-75°Produces subtle estery and phenol flavor notes typical of wheat beers.Whiteout B44LImperial YeastLow/Med72-76%62-72°Produces an excellent balance of spicy phenolic character and esters.

This strain can produce sulfur aromas during fermentation, but it cleans up during lagering.Voyager A05LImperial YeastMed/High68-72%64-74°Use Voyager at low temps for nutty flavors in malt forward beers or ramp it up to produce apricot and peach aromas for dry hopped pales and IPAs.West Coast Ale I (OYL-004)LOmega YeastLow/Med73-80%60-73°Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.West Coast Ale II (OYL-009)LOmega YeastMedium72-76%60-72°West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.West Coast Ale III (OYL-043)LOmega YeastMed/High76-83%65-68°Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma.

Low in sulfer.Oktoberfest/Märzen WLP820LWhite LabsMedium65-73%52-58°Produces a very malty, bock-like style.Old Bavarian Lager Yeast WLP920LWhite LabsMed/High66-73%50-55°Finishes malty with a slight ester profile.

yeast comparison chart

The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer.East Coast Ale (OYL-032)LOmega YeastLow/Med70-75%68-73°Thought to be the famous Bostonian strain. Extremely good fermenter.

Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.Wyeast4946 Bold Red/High AlcoholLiquid60-85 °F
(15–29 °C)18%Dominating, strong fermentation characteristics. This strain fully attenuates, leaving the beer with a crisp, dry finish.B48 Triple DoubleLImperial YeastMedium74-78%65-77°Classic high gravity Belgain strain for Trappist-style ales.B63 MonasticLImperial YeastLow/Med74-78%68-78°Excellent Abbey strain, good choice for all your high gravity Belgian fermentations.Bastogne Belgian Ale Yeast WLP510LWhite LabsMedium74-80%66-72°A high gravity, Trappist style ale yeast.Belgian Abbey 1214LWyeastLow/Med74-78%68-78°Abbey-style, top-fermenting yeast for high gravity.Belgian Abbey II 1762LWyeastMedium73-77%65-75°Slightly fruity with a dry finish.Belgian Ale A (OYL-024)LOmega YeastHigh72-85%65-78°It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics.Belgian Ale R (OYL-020)LOmega YeastMedium73-82%65-75°This has low phenolics for a Belgian strain, with stone fruit and light, floral or rose-like aromas.Belgian Ale W (OYL-028)LOmega YeastMedium74-78%64-78°An eruptive top cropper displaying nice fruit and rustic phenolics.Belgian Dark Ale 3822-PCLWyeastMedium74-79%65-80°Seasonal Availability.

Creates a nice balance for all types of apples, pears, and other fruit.