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* WLP510 Belgian Bastogne Ale Yeast A high gravity Trappist Style ale Yeast. Produces Dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent Yeast for high gravity beers Belgian ales dubbels and trippels. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 66-72°F (19-22°C) Alcohol Tolerance: High

Yeast Strain: 2206 & nbsp; & nbsp;| & nbsp; & nbsp;Bavarian Lager Used by many German breweries to produce rich full bodied, Malty Beers, this Strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended aft

* WLP351 Bavarian Weizen Yeast former Yeast Lab W51 Yeast strain acquired From Dan McConnell. The description originally used by Yeast Lab still fits: This strain produces a classic German-Style Wheat beer with moderately high spicy phenolic overtones reminiscent of cloves. Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70°F (19-21°C) Alcohol Tolerance: Medium

Yeast Strain: 30 56 & nbsp; & nbsp;| & nbsp; & nbsp;Bavarian Wheat Blend & trade; This proprietary Blend of a Top Fermenting neutral Ale Strain and a Bavarian Wheat Strain is a Great choice when a subtle German Style Wheat Beer is desired

Yeast Strain: 3638 & nbsp; & nbsp;| & nbsp; & nbsp;Bavarian Wheat & trade; A complex alternative to the standard German Wheat Strain profile. This Strain produces Apple Pear, and plum esters in addition to the dominant banana character.

Yeast Bayern Lager Omega yeast

* WLP006 Bedford British Ferments Dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English Style ales including bitter pale ale Porter and brown ale. Attenuation: 72-80% Flocculation: High Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium This Yeast is a little more attenuative than WLP002. like most English strains this Yeast produces malty beers. Excellent for all English Style ales including bitter pale ale Porter and brown ale. Attenuation: 67-74% Flocculation: High Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium

Yeast Strain: 12 14 & nbsp; & nbsp;| & nbsp; & nbsp;Belgian Abbey & trade; A widely used and alcohol tolerant Abbey Yeast that is suitable for a variety of Belgian Style Ales. This Strain produces a nice ester profile as well as slightly

Yeast Strain: 1762 & nbsp; & nbsp;| & nbsp; & nbsp;Belgian Abbey II & trade; An excellent Yeast Strain for use in Belgian Dark strong Ales. This Strain has a relatively & ldquo;clean profile & rdquo; which allows a rich Malt and distincti