The two numbers that decide what the beer becomes.

Ale · 18-22 C · Medium floc

Clean and neutral, the workhorse for anything where the hops or malt should do the talking. Ferments reliably and drops reasonably clear.

Ale · 18-21 C · High floc

Malty and lightly fruity, finishing higher than an American strain and leaving body behind. Flocculates hard, so it needs rousing if it stalls.

Lager · 14-20 C · High floc

A lager strain that works at ale temperatures, which is how steam beer exists. Clean at the warm end of its range where most lager yeasts would throw sulphur.

Lager · 9-13 C · Medium floc

Crisp and clean, with a malty finish. Needs a large pitch, cold fermentation and a diacetyl rest before it is packaged.

Lager · 9-13 C · Medium floc

Finishes fuller than a German strain, which is where a Czech pale lager gets its body. Slow, and worth the wait.

Wheat · 17-23 C · Low floc

Produces banana ester and clove phenol in a ratio set by pitch rate and temperature. Cool and heavily pitched leans clove; warm and under-pitched leans banana.

Belgian · 18-26 C · Medium floc

Spicy and fruity, with pepper and dark stone fruit that build as the temperature rises. Tolerates high gravity well.

Belgian · 20-32 C · Low floc

Peppery, dry, and notorious for stalling around 1.020 before finishing if kept warm. Will attenuate further than any other common strain.

Ale · 25-40 C · High floc

Norwegian farmhouse yeast that ferments clean at temperatures that would ruin any other strain, often finishing in two days. Orange and tropical fruit at the warm end.

Wild · 18-24 C · Low floc

Barnyard, leather and pineapple, developing over months. Attenuates dextrins that Saccharomyces leaves behind, which is why a Brett beer keeps drying out in the bottle.