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Wyeast Laboratories

Wyeast Belgian Private Collection April  - June 2010


Wyeast 3538-PC Leuven Pale Ale Yeast 
Beer Styles: Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown Ale
Profile: This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a variety of Belgian beer styles including pales, dubbels, and brown ales.

Alc. Tolerance 12% ABV  
Flocculation     high
Attenuation       75-78%          
Temp. Range   65-80°F (18-27°C)

Wyeast 3864-PC Canadian/Belgian Ale Yeast
Beer Styles: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier
Profile: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.

Alc. Tolerance 12% ABV  
Flocculation     medium
Attenuation      75-79%              
Temp. Range   65-80°F (18-27°C)

Wyeast 5151-PC Brettanomyces claussenii
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.

Alc. Tolerance 12% ABV  
Flocculation     low
Attenuation       80%              
Temp. Range   60-75°F (15-24°C)


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