Choosing the right yeast is the single most important decision in your brewing process, as it dictates the final character, aroma, and mouthfeel of your beer. Whether you are looking for the absolute precision of a liquid culture or the rugged reliability of dry yeast, this Master Technical Guide provides the specific data points you need to dial in your fermentation.


Historically, dry yeast was seen as a "utility" option with a limited selection of strains. Today, that has completely changed. Modern dry yeast options now cover almost every style imaginable, from professional-grade lagers and hazy IPAs to complex Belgian sours.

  • Dry Pros: Dry yeast is incredibly shelf-stable and can last for years in the fridge while maintaining nearly 100% viability. It is the perfect insurance policy to keep on hand for a spontaneous brew day or a stuck fermentation.

  • Liquid Pos: Liquid yeast remains the pinnacle of genetic diversity. It offers the widest range of hyper-specific regional strains and the latest innovations.

Important: Handling & Preparation

Liquid Yeast Viability: Because liquid yeast is a living culture, we always recommend shipping with ice packs and/or expedited shipping. Heat during transit is the primary cause of reduced viability. We cannot guarantee viability for liquid yeast that arrives warm if these precautions were not taken.

Plan Ahead with Starters: For the best results with liquid yeast (especially when brewing high-gravity beers over 1.060 OG or cold-fermented lagers) we suggest making a yeast starter 24-48 hours before brew day. This ensures a healthy cell count, reduces lag time, and minimizes the risk of off-flavors.


Liquid Yeast Comparison Guide

BrandStrainSizeCell CountAttenuationABV% Tol.Fermentation Temp.Ideal Beer StylesFlavor Notes
ImperialA01 House1.2 oz200B73–75%10%62–70°FIPAs, PalesClassic Shorthand; clean, versatile
ImperialA04 Barbarian1.2 oz200B73–74%10%62–70°FHazy IPAStone fruit; Conan strain
ImperialA07 Flagship1.2 oz200B73–77%12%60–72°FAll American AlesClean, neutral "Chico"
ImperialA09 Pub1.2 oz200B69–74%10%64–70°FBitters, StoutsHigh floc; malty finish
ImperialA15 Independence1.2 oz200B73–77%12%60–72°FWest Coast IPADry, crisp, clean
ImperialA18 Joystick1.2 oz200B72–76%15%60–72°FImperial StoutsClean, high ABV tolerance
ImperialA24 Dry Hop1.2 oz200B73–77%10%64–74°FNEIPA, HazyBlend of A04 & A20; citrus
ImperialA38 Juice1.2 oz200B72–76%10%64–74°FHazy IPAPeach, mango, juicy
ImperialB44 Whiteout1.2 oz200B72–76%10%62–72°FWitbierSpicy, phenolic, fruity
ImperialB48 Triple Double1.2 oz200B74–78%12%65–80°FTrappist, QuadsClove, banana, plum
ImperialB64 Napolean1.2 oz200B77–83%12%65–78°FSaisonEarthy, spicy, dry
ImperialG03 Dieter1.2 oz200B73–77%10%60–70°FKölschClean, crisp, subtle honey
ImperialL01 Darkness1.2 oz200B71–75%12%52–58°FBaltic PorterClean, malty lager
ImperialL13 Global1.2 oz200B73–77%10%46–56°FPilsner, HellesClean, crisp, standard
ImperialL17 Harvest1.2 oz200B70–74%10%50–60°FLager, ExportTraditional, rich malt
White LabsWLP001 Cali Ale70ml150B73–80%10%68–73°FAll AlesNeutral, hop-forward
White LabsWLP002 English Ale70ml150B63–70%10%63–68°FESB, StoutVery flocculent, malty
White LabsWLP029 Kölsch70ml150B72–78%10%65–69°FKölsch, BlondeLager-like, clean, crisp
White LabsWLP066 London Fog70ml150B71–75%10%64–72°FNEIPATropical, fruity
White LabsWLP090 SD Super70ml150B76–83%10%65–68°FDouble IPAClean, fast fermentation
White LabsWLP300 Hefeweizen70ml150B72–76%10%68–72°FWeizenBanana, clove
White LabsWLP400 Belgian70ml150B74–78%10%67–74°FWitbierPhenolic, citrus
White LabsWLP500 Monastery70ml150B75–80%12%65–72°FBelgian StrongPlum, cherry notes
White LabsWLP830 German Lag.70ml150B74–79%10%50–58°FPilsner, HellesClean, neutral
Wyeast1010 American Wh.125ml100B74–78%10%58–74°FWheat, KölschCrisp, slightly tart
Wyeast1056 Amer. Ale125ml100B73–77%11%60–72°FPale Ale, IPANeutral, balanced
Wyeast1272 Amer. II125ml100B72–76%10%60–72°FAmber, Brown AleTart, nutty, fruity
Wyeast1318 London III125ml100B71–75%10%64–74°FHazy IPAMalt-focused, fruity
Wyeast1968 London ESB125ml100B67–71%9%64–72°FBitter, ESBRich malt, high floc
Wyeast2124 Bohemian125ml100B73–77%9%45–58°FPilsner, LagerMalty, clean, complex
Wyeast3068 Weihensteph.125ml100B73–77%10%64–75°FHefeweizenStrong banana/clove
Wyeast3711 French Sai.125ml100B83–90%12%65–77°FSaisonSpicy, peppery, dry
OmegaOYL-004 West Co.5 oz225B73–80%11%60–72°FAmerican AleNeutral, versatile
OmegaOYL-011 British V5 oz225B71–75%10%64–74°FHazy IPAFruit-forward, tropical
OmegaOYL-052 DIPA5 oz225B73–80%11%64–74°FDouble IPAStone fruit, peachy
OmegaOYL-071 Lutra5 oz225B75–82%15%68–95°FPseudo-LagerClean, neutral
OmegaOYL-091 Hornindal5 oz225B75–82%16%72–98°FKveik IPAPineapple, mushroom
OmegaOYL-402 Cosmic5 oz225B71–75%10%64–74°FThiolized IPATropical, guava
OmegaOYL-500 Sundew5 oz225B72–78%10%64–75°FBelgian BlondeStrawberry, pear



Part 2: Dry Yeast Comparison Guide


BrandStrainSizeCell CountAttenuationABV% Tol.Fermentation Temp.Ideal Beer StylesFlavor Notes
CellarScienceCALI12g120B75–84%11%59–72°FWest Coast IPAClean, neutral, reliable
CellarScienceBERLIN12g120B75–85%11%50–56°FGerman LagersCrisp, malty finish
CellarScienceBAJA12g120B70–80%10%55–65°FMexican LagerClean, refreshing
CellarScienceNECTAR12g120B73–77%10%62–72°FHazy IPAStone fruit, peach
CellarScienceMONK12g120B78–82%12%64–78°FBelgian StrongPlum, raisin, spice
CellarScienceENGLISH12g120B75–83%12%61–70°FESB, PorterNutty, clean
CellarScienceNE HAZY15g150B70–80%10%62–75°FHazy IPATropical, stable haze
LallemandNottingham11g55B78–82%14%50–72°FAll-purposeNeutral, versatile
LallemandPhilly Sour11g55B70–80%9%68–86°FGose, SourLactic acid, apple
LallemandVoss Kveik11g55B76–82%12%77–104°FKveik AlesOrange peel, citrus
LallemandNovaLager11g55B78–82%13%50–68°FModern LagerClean, lager-like
LallemandMunich Classic11g55B75–80%12%63–72°FHefeweizenBanana, clove
FermentisSafAle US-0511.5g69B81%11%54–77°FAmerican AlesBready, clean
FermentisSafAle S-0411.5g69B74–82%10%64–78°FEnglish AlesFruity, floral
FermentisSaflager W-34/7011.5g69B83%10.5%48–64°FLagersFloral, clean
FermentisSafAle S-3311.5g69B70%10.5%59–68°FTrappist, WheatFruity, phenolic
FermentisSafAle WB-0611.5g69B86%10.5%64–75°FWheat, WeizenClove, subtle banana
FermentisSaflager S-2311.5g69B82%10.5%53–59°FLager, PilsnerFruity, estery lager
OmegaLutra (Dry)11g66B75–82%15%54–95°FPseudo-LagerClean, neutral