My Yeast Bank
(page updated 8/7/11)
Here are some great links on how to farm your own yeast bank.

Brewlab     Brewlab supplies yeast slants for a reasonable cost and ships to the USA.

Brewlab 1000 - Thames Valley 3
Standard and best bitter production.  Medium mineral worts preferred.  Moderate to high ester ability.  Good flocculation.

Brewlab 2540 - East Midlands 1
Mild and dark bitters of low to medium gravity.  Medium to high mineral worts preferred.  Good flocculation.

Brewlab 2000 - Somerset 1
Standard bitter production.  Medium mineral and high oxygen worts preferred.  Medium ester ability.  Good flocculation.

Brewlab 3504 - Yorkshire 2
Standard bitter production.  Medium mineral worts preferred.  Low ester ability.  Good flocculation.

Brewtek:        Look here for descriptions of Brewtek Yeast.

CL-20 - American Microbrewery Ale #2
CL-50 - California Pub Brewery Ale
CL-110 - British Microbrewery Ale
CL-120 - British Pale Ale No. 1
CL-130 -British Pale Ale #2
CL-150 - British Real Ale
CL-160 - British Draft Ale
CL-170 - Classic British Ale
CL-200 - Scottish Ale
CL-210 - Scottish Bitter
CL-240 - Irish Dry Stout  

CL-260 - Canadian Ale
CL-270 - Australian Ale
CL-300 - Belgian Ale #1
CL-320 - Belgian Ale #2
CL-340 - Belgian Ale #3
CL-380 - Belgian Saison
CL-400 - Old German Ale
CL-450 - Kölsch
CL-600 - Original Pilsner
CL-630 -American Microbrewery Lager
CL-64 - Carlsberg Lager
CL-650 - Old Bavarian Lager
CL-660 - N. German Lager
CL-670 - Swiss Lager
CL-680 - East European Lager
CL-690 - California Gold
CL-900 - Belgian Wheat
CL-920 - German Wheat
CL-930 - German Weiss

White Labs:

WLP037 - Yorkshire Square ale
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

WLP400 - Belgian Wit
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium

WLP500 - Trappist ale
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F
Lower temperatures (under 65) will result in less fruity and more earthy beers.
Alcohol Tolerance: High

WLP515 - Antwerp ale
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 67-70°F
Alcohol Tolerance: Medium

WLP530 - Abbey ale
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to high
Optimum Fermentation Temperature: 66-72°F
Alcohol Tolerance: High

WLP802 - Czech Budejovice Lager Yeast
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. 
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Medium

WLP833 - German Bock Lager Yeast

From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High


WYeast 1007 - German Ale
True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Flocculation: low
Attenuation:73-77%Temperature Range: 55-68° F (13-20° C)
Alcohol Tolerance: approximately 11% ABV

Wyeast 1026 - British Cask Ale
A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.
Attenuation: 74-77%   
Alc. Tolerance: 9%
Flocculation:  medium/hIgh
Temperature Range   63-72°F (17-22°C)

WYeast 1028 - London Ale
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
Temperature Range:
60-72F, 15-22C
Alcohol Tolerance:

Wyeast 1187 - Ringwood Ale
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.
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

WYeast 1214  -  Belgian Abbey
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.
Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 9% ABV

WYeast 1275 -  Thames Valley Ale
Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.
Flocculation: medium-low
Temperature Range:
62-72° F (16-22° C)
Alcohol Tolerance:
approximately 10% ABV

Wyeast 1469 - West Yorkshire Ale Yeast
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Alc. Tolerance 9% ABV
Flocculation high
Attenuation 67-71%
Temp. Range 64-72°F (18-22°C )

WY1762 - Belgian Abbey II
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV

WY1764 - Rogue Pacman Yeast
Proprietary yeast strain used by Rogue in all their beers. Ferments well between 60 and 70 degrees.
Flocculation: Medium-High
Attenuation: 73-77%
Temperature Range: 60-70F, 15-22C
Alcohol Tolerance: 10% ABV

WYeast 1968 - London ESB Ale
This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 10% ABV

WY2206 - Bavarian Lager
Used by many German breweries to produce rich, full-bodied malty beers. Good choce for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.
Flocculation: medium-high
Attenuation: 73-77%
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: approximately 9% ABV

WY2247 - European Lager
This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.
Alc. Tolerance 10% ABV
Flocculation low
Attenuation 73-77%
Temp. Range 46-56°F

WYeast 2278  -  Czech Pils
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58°F) and will dissipate with conditioning.
Flocculation: Medium-High
Attenuation: 70-74%
Temperature Range: 50-58F, 10-14C
Alcohol Tolerance: 9% ABV

WYeast 2308  -  Munich Lager
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.
Flocculation: medium
Attenuation: 70-74%
Temperature Range: 48-56° F (9-13° C)
Alcohol Tolerance: approximately 9% ABV

WYeast 3068  -  Weihenstephan Weizen
Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

WY3522 - Belgian Ardennes
One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.
Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-85° F
Alcohol Tolerance: approximately 12% ABV

WY3739 - Flanders Golden ale
This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. A robust and versatile strain that performs nicely in a broad range of Belgian styles.
Alc. Tolerance 12% ABV
Flocculation medium-low
Attenuation 74-78%
Temperature Range 64-80°F

WYeast 3787  -  Trappist High Gravity
Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples to ferment to dryness. True top cropping yeast with a broad temperature range.
Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV

WYeast 3944  - Belgian Witbier
Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace.
Flocculation: Medium-Low
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 12% ABV

WYeast VSS - Fat Tire Ale Yeast
Yeast used in New Belgium Brewery's Fat Tire Amber Ale. No details available.