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Wyeast Laboratories


 Private Collection Jan-March 2011


Wyeast 2487-PC Hella Bock Yeast
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Helles Bock, Dopplebock, Eisbock
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

Alc. Tolerance 12% ABV  
Flocculation     medium
Attenuation      70-74%          
Temp. Range    48-56°F (9-13°C)

Wyeast 3725-PC Bier de Garde Yeast
Beer Styles:
Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.

Alc. Tolerance 12% ABV  
Flocculation     low
Attenuation      74-79%              
Temp. Range   70-84°F (21-29°C)

Wyeast 3789-PC Trappist Blend
Beer Styles:
Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and
Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

Alc. Tolerance 12% ABV  
Flocculation     medium
Attenuation      75-80%              
Temp. Range   68-85°F (20-30°C)




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