IPA Yeasts

For a master list of all beer yeasts, check out my primer on yeast.

Given how popular IPAs are, it deserves its own category. Keep in mind, however, that a category as popular as this one has a wide spectrum of styles. While we often get hung up on the hop varieties and intensities (heck, that’s why most of us love IPAs), to make a kick-ass IPA, you’ll want to pick the right yeast strain to bring it all together and lend your beer some balance.

Wyeast American Ale 1056

Type: Liquid
Flocculation: Low/Med
Attenuation: 73-77%
Temperature: 60-72°F, 15-22°C
Flavour: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

Wyeast American Ale II 1272

Type: Liquid
Flocculation: Medium
Attenuation: 72-76%
Temperature: 60-72°F, 15-22°C
Flavour: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Wyeast British Ale 1098

Type: Liquid
Flocculation: Medium
Attenuation: 73-75%
Temperature: 64-72°F, 18-22°C
Flavour: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

Wyeast British Ale II 1335

Type: Liquid
Flocculation: High
Attenuation: 73-75%
Temperature: 63-75°F, 17-24°C
Flavour: A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

Wyeast Denny’s Favorite 50 1450

Type: Liquid
Flocculation: Low
Attenuation: Medium
Temperature: 60-70°F, 15-21°C
Flavour: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

Wyeast London Ale 1028

Type: Liquid
Flocculation: Low/Med
Attenuation: 73-77%
Temperature: 60-72°F, 15-22°C
Flavour: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

Wyeast London Ale III 1318

Type: Liquid
Flocculation: High
Attenuation: 71-75%
Temperature: 64-74°F, 18-23°C
Flavour: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

Wyeast London ESB Ale 1968

Type: Liquid
Flocculation: Very High
Attenuation: 67-71%
Temperature: 64-72°F, 18-22°C
Flavour: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Wyeast Northwest Ale 1332

Type: Liquid
Flocculation: High
Attenuation: 67-71%
Temperature: 65-75°F, 18-24°C
Flavour: One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.

Wyeast Ringwood Ale 1187

Type: Liquid
Flocculation: High
Attenuation: 68-72%
Temperature: 64-74°F, 18-23°C
Flavour: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

Siebel Inst. American Ale BRY 96

Type: Liquid
Flocculation: Medium
Attenuation: High
Temperature: 64-72°
Flavour: Clean ale strain

White Labs American Ale Yeast Blend WLP060

Type: Liquid
Flocculation: Medium
Attenuation: 72-80%
Temperature: 68-72°F, 20-22°C
Flavour: This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.

White Labs Bedford British Ale WLP006

Type: Liquid
Flocculation: High
Attenuation: 72-80%
Temperature: 65-70°F, 18-21°C
Flavour: 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.

White Labs British Ale WLP005

Type: Liquid
Flocculation: High
Attenuation: 75-80%
Temperature: 65-70°F, 18-21°C
Flavour: 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.

White Labs Burton Ale WLP023

Type: Liquid
Flocculation: Medium
Attenuation: 69-75%
Temperature: 68-73°F, 20-22°C
Flavour: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.

White Labs California Ale V WLP051

Type: Liquid
Flocculation: Med/High
Attenuation: 70-75%
Temperature: 66-70°F, 18-21°C
Flavour: From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

White Labs California Ale WLP001

Type: Liquid
Flocculation: Medium
Attenuation: 73-80%
Temperature: 68-73°F, 20-23°C
Flavour: This yeast is famous for its clean flavours, balance and ability to be used in almost any style ale. It accentuates the hop flavours and is extremely versatile.

White Labs East Coast Ale WLP008

Type: Liquid
Flocculation: Low/Med
Attenuation: 70-75%
Temperature: 68-73°F, 20-23°C
Flavour: Our “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

White Labs English Ale WLP002

Type: Liquid
Flocculation: Very High
Attenuation: 63-70%
Temperature: 65-68°F, 18-20°C
Flavour: A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

White Labs London Ale WLP013

Type: Liquid
Flocculation: Medium
Attenuation: 67-75%
Temperature: 66-71°F, 19-22°C
Flavour: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

White Labs Essex Ale Yeast WLP022

Type: Liquid
Flocculation: Med/High
Attenuation: 71-76%
Temperature: 66-70°F, 18-21°C
Flavour: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

White Labs Pacific Ale WLP041

Type: Liquid
Flocculation: High
Attenuation: 65-70%
Temperature: 65-68°F, 18-20°C
Flavour: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

White Labs San Diego Super Yeast WLP090

Type: Liquid
Flocculation: Med/High
Attenuation: 76-83%
Temperature: 65-68°F, 18-20°C
Flavour: A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

White Labs Whitbread Ale WLP017

Type: Liquid
Flocculation: High
Attenuation: 67-73%
Temperature: 66-70°F, 19-21°C
Flavour: Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Brewferm Top

Type:Dry
Flocculation: Med/High
Attenuation: NA
Temperature: 64-77°
Flavour: Universal top-fermenting beer yeast.

Mangrove Jack Burton Union Yeast

Type: Dry
Flocculation: High
Attenuation: High
Temperature: 62-74°
Flavour: Some pear esters, possibly strawberry or kiwi-like aromas.

Mangrove Jack US West Coast Yeast

Type: Dry
Flocculation: High
Attenuation: High
Temperature: 59-74°F, 18-23°C
Flavour: A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.

Mangrove Jack Workhorse Beer Yeast

Type: Dry
Flocculation: Medium
Attenuation: High
Temperature: 69-90°F, 20-32°C
Flavour: A top fermenting yeast which produces a clean, crisp flavour suitable for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer.

Coopers Pure Brewers’ Yeast

Type: Dry
Flocculation: High
Attenuation: High
Temperature: 68-80°F, 20-26°C
Flavour: Clean, round flavour profile.

Fermentis US-05

Type: Dry
Flocculation: Medium
Attenuation: 77-81%
Temperature: 59-75°F, 15-24°C
Flavour: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

Fermentis Safale S-04

Type: Dry
Flocculation: High
Attenuation: 79%
Temperature: 59-75°F, 15-24°C
Flavour: English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindoconical tanks.

Fermentis Safbrew T-58

Type: Dry
Flocculation: Low
Attenuation: 75%
Temperature: 59-75°F, 15-24°C
Flavour: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Real Brewers Yeast Lucky #7

Type: Liquid
Flocculation: High
Attenuation: 70-80%
Temperature: 68-75°F, 18-24°C
Flavour: This yeast is dry and chews up and spits out higher gravity worts for up to 10% ABV. The flocculation phenotype is strong. Once “Lucky #7 starts fermenting, it is hard to stop, so leave some headspace! Most active at 65-70°F.

Real Brewers Yeast The One

Type: Dry
Flocculation: High
Attenuation: 70-80%
Temperature: 68-75°F, 20-24°C
Flavour: This guy is a brewing workhorse. If you like the taste of Stone Pale Ales, Green Flash, and Sierra-type ales, then all you need is “The One”. Like most California ale yeasts, it prefers a higher fermentation temperature (68-75°F), and flocculates nicely.

Muntons Premium Gold

Type: Dry
Flocculation: High
Attenuation: High
Temperature: 57-77°F, 14-25°C
Flavour: Clean balanced ale yeast for 100% malt recipes.

Muntons Standard Yeast

Type: Dry
Flocculation: High
Attenuation: High
Temperature: 57-77°F, 14-25°C
Flavour: Clean well balanced ale yeast.

East Coast Yeast Northeast Ale ECY29

Type: Liquid
Flocculation: High
Attenuation: High
Temperature: 66-72°F, 19-22°C
Flavour: Replication of the famous Conan strand of yeast. Unique strand with an abundance of citrusy esters accentuating American Style hops in and IPA, Double IPA, or strong ale.

Lallemand Nottingham

Type: Dry
Flocculation: High
Attenuation: High
Temperature: 57-70°F, 12-54°C
Flavour: The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.

Lallemand Windsor (British Ale)

Type: Dry
Flocculation: Low
Attenuation: Medium
Temperature: 64-70°F, 17-21°C
Flavour: Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

IPA Yeast List