Beer Yeast Guide — Every Ale & Lager Strain We Stock, Compared
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🍺 Shop All Home Brew Beer Yeast · Full Yeast Guide (all categories) · Hop & Malt Pairing Guide
Every ale, Belgian, wheat and lager strain we stock, with full technical specs — species, temperature range, attenuation, ABV tolerance and flocculation — pulled directly from manufacturer data sheets. Use this to pick a strain by style; for hop and malt pairing recommendations, see the companion guide linked above.
Shipping outside the UK? Small yeast sachets now face steep customs fees on low-value international parcels. Safale US-05, one of the most widely used strains on this page, ships well via Amazon instead — check it out on Amazon US.
Ale Yeast — British & American Styles
Top-fermenting strains for pale ales, IPAs, bitters, stouts and porters
| Strain | Species | Best For | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|---|
| Gervin GV12 | Saccharomyces cerevisiae | Bitters, Golden Ale — all-round British/American ales | 15–25°C (18°C) | High | 15% | High | Fast fermentation, high sedimentation, good cold-crash. Medium esters (pear/light fruit). Pairs with EKG/Fuggles hops, Maris Otter malt. Reference: traditional English ales. Pitch 11g/23L. |
| Safale S-04 | Saccharomyces cerevisiae | English Ales/Porters | 15–24°C (19°C) | Medium | 12% | High | Fast, high sedimentation, excellent cold-crash. Low/neutral esters. EKG/Fuggles + Maris Otter. Reference: Fuller's-style beers. Pitch 11.5g/20–30L. |
| Safale US-05 | Saccharomyces cerevisiae | American Ales/IPAs | 15–24°C (20°C) | Medium | 11% | Medium | Medium speed, medium sedimentation, good cold-crash, low foam. Low esters, clean citrus. Cascade/Centennial + Pale Malt. Reference: Sierra Nevada-style. Pitch 11.5g/20–30L. |
| MJ M15 Empire Ale | Saccharomyces cerevisiae | Scottish Ales | 18–22°C (20°C) | Medium | 8% | Medium | Medium speed, moderate cold-crash. Medium esters (dark fruit). EKG/Fuggles + Crystal/Munich malt. Reference: Scottish Export. Pitch 10–12g/20–30L. |
| MJ M66 Hophead Ale | Saccharomyces cerevisiae | NEIPA/Hazy IPA | 18–22°C (20°C) | High | 10% | Medium | Fast, moderate cold-crash, low foam. High esters (tropical/citrus). Citra/Mosaic + Oats/Wheat malt. Reference: modern NEIPA. Pitch 10–12g/20–30L. |
| MJ M36 Liberty Bell Ale | Saccharomyces cerevisiae | ESB/Golden Ale | 18–23°C (20°C) | Medium | 9% | Medium | Medium speed, moderate cold-crash. Medium esters (pear/strawberry). EKG/Fuggles + Maris Otter. Reference: English ESB. Pitch 10–12g/20–30L. |
| MJ M42 New World Strong Ale | Saccharomyces cerevisiae | IPA/Russian Imperial Stout | 16–22°C (19°C) | High | 12% | High | Fast, excellent cold-crash. Low/neutral esters. Columbus/Centennial + Pale/Munich malt. Reference: strong British ales. Pitch 10–12g/20–30L. |
| MJ M44 US West Coast | Saccharomyces cerevisiae | APA/DIPA | 18–23°C (20°C) | High | 11% | Medium | Fast, good cold-crash, low foam. Low esters, clean citrus. Cascade/Simcoe + Pale Malt. Reference: West Coast IPA. Pitch 10–12g/20–30L. |
| MJ M12 Kveik | Saccharomyces cerevisiae | Kveik/Farmhouse, any style at very warm temps | 20–40°C (30°C) | High | 12% | High | Very fast, excellent cold-crash. High esters (orange/tropical). Citra/Mosaic + Pilsner/Wheat malt. Reference: Norwegian farmhouse. Pitch 10–12g/20–30L. |
Belgian & Wheat Beer Yeast
Specialty strains for witbier, tripel, saison and Bavarian wheat beer
| Strain | Species | Best For | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|---|
| Safale S-33 | Saccharomyces cerevisiae | Belgian Blonde/Belgian Pale | 15–22°C (19°C) | Medium | 9% | Medium | Medium speed, moderate cold-crash. Medium esters (fruity/apricot), light phenolic. Styrian Goldings/Saaz + Pilsner/Carapils. Reference: Leffe-style ales. Pitch 11.5g/20–30L. |
| Safale T-58 | Saccharomyces cerevisiae | Saison/Witbier/Belgian Specialty | 15–22°C (20°C) | Medium-High | 11% | Medium | Medium speed, moderate cold-crash. High esters (clove/pepper), strong phenolic. Saaz/Hallertau + Pilsner/Wheat. Reference: Hoegaarden-style wit. Pitch 11.5g/20–30L. |
| MJ M47 Belgian Abbey | Saccharomyces cerevisiae | Abbey/Double/Belgian Dark | 18–25°C (21°C) | Medium | 8% | Medium | Medium speed, moderate cold-crash. High esters (banana/spice), strong phenolic. Saaz/Styrian Goldings + Pilsner/Caramunich. Reference: Chimay-style ales. Pitch 10–12g/20–30L. |
| MJ M41 Belgian Ale | Saccharomyces cerevisiae var. diastaticus (POF+) | Tripel/Golden Strong | 18–28°C (24°C) | High | 12% | Low | Fast, poor cold-crash — diastaticus strain, ferments very dry. High esters (spicy/plum), strong phenolic. Saaz/Hallertau + Pilsner/Sugar. Reference: Duvel-style ales. Pitch 10–12g/20–30L. |
| MJ M31 Belgian Tripel | Saccharomyces cerevisiae var. diastaticus (POF+) | Tripel/Golden Strong | 18–28°C (24°C) | High | 10% | Low | Fast, poor cold-crash — diastaticus strain. High esters (fruity/spicy), strong phenolic. Saaz/Styrian Goldings + Pilsner/Sugar. Reference: Westmalle-style Tripel. Pitch 10–12g/20–30L. |
| MJ M21 Belgian Wit | Saccharomyces cerevisiae | Witbier/White Ale | 18–25°C (21°C) | Medium | 8% | Low | Medium speed, moderate cold-crash. Medium esters (citrus/spice), light phenolic. Saaz/Hallertau + Wheat/Pilsner. Reference: Hoegaarden-style. Pitch 10–12g/20–30L. |
| MJ M29 French Saison | Saccharomyces cerevisiae var. diastaticus (POF+) | Saison/Farmhouse | 26–32°C (28°C) | Very High | 14% | Low | Fast, poor cold-crash — diastaticus strain. High esters (pepper/lemon), strong phenolic. Saaz/Hallertau + Pilsner/Wheat. Reference: Dupont-style Saison. Pitch 10–12g/20–30L. |
| MJ M20 Bavarian Wheat | Saccharomyces cerevisiae | Hefeweizen/Dunkelweizen | 18–30°C (22°C) | Medium | 7.5% | Low | Medium speed, poor cold-crash. High esters (banana/clove), strong phenolic. Hersbrucker/Hallertau + Wheat/Munich. Reference: Weihenstephan-style. Pitch 10–12g/20–30L. |
Lager Yeast
Bottom-fermenting strains for clean, crisp lager character
Shipping outside the UK? Lager yeast now faces steep customs fees on low-value international parcels. Saflager W-34/70, the world's most-used lager strain, ships well via Amazon instead — check it out on Amazon US.
| Strain | Species | Best For | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|---|
| Saflager W-34/70 | Saccharomyces pastorianus | German Pils/Helles — the world's most-used lager strain | 9–15°C (12°C) | High | 9% | High | Slow, excellent cold-crash, low foam. Low/neutral esters. Hallertau/Saaz + Pilsner/Munich. Reference: Weihenstephan-style lagers. Pitch 11.5g/20–30L. |
| Saflager S-23 | Saccharomyces pastorianus | Fruity Lager/Kölsch-like | 9–15°C (12°C) | Medium | 9% | Medium | Medium speed, moderate cold-crash. Medium esters (fruity/estery). Saaz/Styrian Goldings + Pilsner. Reference: continental lagers. Pitch 11.5g/20–30L. |
| MJ M76 Bavarian Lager | Saccharomyces pastorianus | Bavarian Helles/Dunkel | 8–14°C (11°C) | Medium | 8% | Medium | Slow, moderate cold-crash, low foam. Low/neutral esters. Hallertau Mittelfrüh + Pilsner/Munich. Reference: Bavarian-style lagers. Pitch 10–12g/20–30L. |
| MJ M54 Californian Lager | Saccharomyces cerevisiae | California Common | 18–20°C (19°C) | High | 9% | Medium | Fast, good cold-crash, low foam. Low/neutral esters. Cluster/Northern Brewer + Pale/Munich. Reference: Anchor Steam-style. Pitch 10–12g/20–30L. |
| MJ M84 Bohemian Lager | Saccharomyces pastorianus | Czech Pilsner | 10–15°C (12°C) | Medium | 8% | Medium | Slow, moderate cold-crash, low foam. Low/neutral esters. Saaz + Pilsner malt. Reference: Bohemian-style lagers. Pitch 10–12g/20–30L. |
| MJ M24 Versa Lager | Saccharomyces pastorianus (NovaLager) | Modern Lager/Cold IPA | 10–25°C (18°C) | High | 13% | Medium | Fast, excellent cold-crash, low foam. Low/neutral esters. Citra/Saaz + Pilsner/Munich. Reference: NovaLager-style beers. Powered by Lallemand LalBrew NovaLager™. Pitch 10–12g/20–30L. |
How to Use Mangrove Jack's Craft Series Dried Beer Yeast
- Rehydration: not required, but cleaner results if rehydrated. For all strains except lagers, add the sachet to 100ml water at 30–35°C (86–95°F), stir into a cream for 8–12 minutes, then pitch. For lager strains, use 100ml water at 20–25°C (68–77°F) instead.
- Pitch rate: one 10g sachet per 23L (6 US Gal) in most cases. Use 2 sachets minimum for ales with OG over 1.050, 2 sachets for lagers fermented at 14°C (57°F) or lower, and 4 sachets minimum for lagers with OG over 1.050.
- Storage: keep sachets below 10°C (50°F), or in the freezer for maximum viability. Opened packets: reseal and use within 2 days at below 10°C, or freeze.
Not sure which strain to pick? See the full Home Brew Yeast Guide for wine, cider, mead and distilling strains too, or the Hop & Malt Pairing Guide to match ester profile and commercial beer references. Browse the full range via Home Brew Yeast.