Yeast Library

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		UW Homebrewing Club Yeast Library

02/14/03

Here is a list of currently available strains of yeast.

Here's how the library works:

	Pick a strain
	Fill out the form below
	Give me 4 days notice so I can grow up the yeast for you.
	I will deliver your yeast to the next homebrew meeting, or else you can pick it up.
	A $1 donation for each culture would be appreciated (to cover supplies) and is equivalent to a liquid culture you would buy at the store.

Have a strain that you would like to add to the library?

We are always looking for new strains to add, if you buy yeast that is not listed here, please save a small amount and bring it to the next meeting, or drop it off so that I can culture it and have it available for everyone to use. This will save everyone a lot of money.

Yeast Library

note - Att. = attenuation, which is the percent to which the yeast will ferment the available sugar in the wort. The higher the percent the more complete your fermentation will be.

Name	Use	Att.	Temp	Strain #
Belgian Wit	Light Belgian Ale	78%	67-74	692A
Montrachet Wine	All-purpose Red Wine	?	60-80	241W
American Pilsen	American Pilsner Lager	75%	48-56	181L
Nottingham Ale	All-purpose ale	?	60-80	241A

To order a strain fill out this form:

Name
E-mail
Tel
Strain #
Date needed by

Please choose whether you would like to pick it up

at the next meeting, or if you would like to pick

it up at my house:

Description of Strains

Belgian Wit - White Labs #WLP400. Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78; Flocculation: low to medium; Optimum Ferm. Temp: 67-74.

Montrachet Wine - Generic wine yeast. Use for red wines.

American Pilsen - Wyeast #2007. A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Attenuation: 71-75; Flocculation: medium; Optimum Ferm. Temp: 48-56.

Nottingham Ale - Generic Ale yeast.

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This site was last updated 02/14/03