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Wyeast Lager Yeast Chart with description and suggested substitution.
MFG & #
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Type
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Description |
Substitution |
Wyeast 2000
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Budvar Lager
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Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish. |
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| Wyeast 2001 |
Pilsner Lager
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Mild fruit/floral aroma. Very dry and clean on palate with full mouth feel and nice subtle malt character. Very clean and neutral finish. |
WLP800 Pilsner Lager Yeast
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Wyeast 2035
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American Lager
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A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp. |
WLP840 American Pilsner Lager Yeast
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Wyeast 2042
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Danish Lager
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Rich, Dortmund-style with a crisp, dry finish. Soft profile accentuates hop characteristics. |
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Wyeast 2112
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California Lager
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Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. |
WLP810 San Francisco Lager Yeast
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Wyeast 2124
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Bohemian Lager
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A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75°F, (24°C) which eliminates sulfur production. |
WLP830 German Lager Yeast
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Wyeast 2206
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GF Bavarian Lager
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A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Will ferment in the 45-55° F range for various beer styles. Benefits from diacetyl rest at 58° F (14° C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75° F, (24° C) which eliminates sulfur production |
WLP820 Oktoberfest Lager Yeast
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Wyeast 2278
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Czech Pils
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Now in a Gluten Free form. A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Will ferment in the 45-55° F range for various beer styles. Benefits from diacetyl rest at 58° F (14° C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75° F, (24° C) which eliminates sulfur production |
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Wyeast 2308
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Munich Lager
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A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation. |
WLP838 Southern German Lager Yeast
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Wyeast 2633
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Octoberfest Lager Blend
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A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production. |
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Wyeast has been making pure liquid yeast cultures since 1986. At Wyeast, their goal is to provide the freshest and best selection of beer yeast. Each pack contains 100 billion yeast cells when it leaves the lab. Their packaging contains the unique "activator pack." Place the Wyeast packet in your hand and smack it with your other hand to activate.
Wyeast Warranty
Our Product Warranty states that we guarantee the viability of the yeast in our Activator™ packages for 6 months from the manufacture date assuming that they have been properly shipped, stored and handled. Our superior packaging material provides 100% oxygen barrier and UV light protection making this exceptional guarantee possible. During this 6 month guaranteed shelf life, some loss of viability is to be expected. This will vary from one strain to another. Activator™ packages that are 4 months old or older may require additional time to swell after activation.
Activator™ packages will sometimes swell slightly, or moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO2 production. Some strains are more prone to this than others.
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