Brewer’s Yeast by Wyeast
| Ale Yeast by Wyeast | |||||
| Name | ID | Attenuation | Flocculation | Optimum Temp | Alcohol Tolerance |
| German Ale | 1007 | 73-77% | Low | 55-68 °F | 11% |
| American Wheat | 1010 | 74-78% | Low | 58-74 °F | 10% |
| London Ale | 1028 | 73-77% | Med-Low | 60-72 °F | 10% |
| American Ale | 1056 | 73-77% | Med-Low | 60-72 °F | 10% |
| Irish Ale | 1084 | 71-75% | Medium | 62-72 °F | 10% |
| British Ale | 1098 | 73-75% | Med-High | 64-72 °F | 10% |
| Whitbread Ale | 1099 | 68-72% | High | 64-75 °F | 10% |
| Ringwood Ale | 1187 | 68-72% | High | 64-74 °F | 10% |
| American Ale II | 1272 | 72-76% | High | 60-72 °F | 10% |
| Thames Valley Ale | 1275 | 77% | Med-Low | 62-72 °F | 10% |
| London Ale III | 1318 | 71-75% | High | 64-74 °F | 10% |
| Northwest Ale | 1332 | 67-71% | High | 65-75 °F | 10% |
| British Ale | 1335 | 73-76% | High | 63-75 °F | 10% |
| European Ale | 1338 | 67-71% | High | 62-72 °F | 10% |
| Scottish Ale | 1728 | 69-73% | High | 55-75 °F | 12% |
| London ESB Ale | 1968 | 67-71% | Very High | 64-72 °F | 10% |
| Kölsh | 2565 | 73-77% | Low | 56-70 °F | 10% |
| Lager Yeast by Wyeast | |||||
| Name | ID | Attenuation | Flocculation | Optimum Temp | Alcohol Tolerance |
| Budvar Lager | 2000 | 71-75% | Med-High | 48-56 °F | 9% |
| Urquell Lager | 2001 | 72-76% | Med-High | 48-58 °F | 9% |
| Pilsen Lager | 2007 | 71-75% | Medium | 48-56 °F | 9% |
| American Lager | 2035 | 73-77% | Medium | 48-58 °F | 9% |
| Danish Lager | 2042 | 73-77% | Low | 46-56 °F | 9% |
| California Lager | 2112 | 67-71% | High | 58-68 °F | 9% |
| Bohemian Lager | 2124 | 73-77% | Medium | 48-58 °F | 9% |
| Bavarian Lager | 2206 | 73-77% | Med-High | 46-58 °F | 9% |
| Czech Pils | 2278 | 70-74% | Med-High | 50-58 °F | 9% |
| Munich Lager | 2308 | 70-74% | Medium | 48-56 °F | 9% |
| Octoberfest Lager Blend | 2633 | 73-77% | Med-Low | 48-58 °F | 9% |
| Belgian Ale Yeast by Wyeast | |||||
| Name | ID | Attenuation | Flocculation | Optimum Temp | Alcohol Tolerance |
| Belgian Ale | 1214 | 73-77% | Med-Low | 68-78 °F | 9% |
| Belgian Strong Ale | 1388 | 74-78% | Low | 64-80 °F | 12% |
| Belgian Abby Ale II | 1762 | 73-77% | Medium | 65-75 °F | 12% |
| Bavarian Wheat | 3056 | 73-77% | Medium | 64-74 °F | 10% |
| Weihenstephan Weizen | 3068 | 73-77% | Low | 64-75 °F | 10% |
| Belgian Lambic Blend | 3278 | – | – | 63-75 °F | 12% |
| German Wheat | 3333 | 70-76% | High | 63-75 °F | 10% |
| Forbidden Fruit | 3463 | 72-76% | Low | 63-76 °F | 12% |
| Belgian Ardennes | 3522 | 72-76% | High | 65-85 °F | 12% |
| Bavarian Wheat | 3638 | 70-76% | Low | 64-75 °F | 10% |
| Belgian Saison | 3724 | 76-80% | Low | 70-95 °F | 12% |
| Trappist High Gravity | 3787 | 74-78% | Med-High | 64-78 °F | 12% |
| Belgian Wheat | 3942 | 72-76% | Medium | 64-74 °F | 12% |
| Belgian Witbier | 3944 | 72-76% | Med-Low | 62-75 °F | 12% |
| Other Yeast by Wyeast | |||||
| Name | ID | Attenuation | Flocculation | Optimum Temp | Alcohol Tolerance |
| Cider | 4766 | NA | Low | 65-70 °F | 12% |
| Sweet Mead | 4184 | NA | Medium | 65-75 °F | 11% |
| Dry Mead | 4632 | NA | Low-Med | 55-75 °F | 18% |
| Brettanomyces bruxellensis | 5112 | Very High | Medium | 60-75 °F | 12% |
| Lactobacillus | 5335 | – | – | 60-95 °F | 9% |
| Brettanomyces lambicus | 5526 | Medium | Very High | 60-75 °F | 12% |
| Pediococcus | 5733 | – | – | 60-95 °F | 9% |
