Here is some info about dried yeasts I have collected over the last few years:

English and American Ale Yeasts

Safale S04 is derived from the Whitbread yeast strain, which is available in liquid form as Whitelabs WLP007 and Wyeast 1098, I believe, but they do not behave the same. S04 ferments quickly and clears well, and leaves a good malt character and a little English ester fruitiness at higher temperatures. Medium attenuation of around 73-75%. Ferment at 15-20°C. It's a bit of a love / hate yeast - many brewers love it, quite a few hate it, mainly because of a slight tartness they detect, and because it mutes hop flavour a bit. It's well worth trying because it's such an easy yeast to work with - it ferments quickly and clears quickly, leaving a nice clear beer with sediment that is hard to disturb in the bottle. And many brewers like it for those reasons. 

Safale US05 is widely used in American style ales – American pale ales, IPAs, stouts etc, and the strain is available in liquid form as WLP001 or Wyeast 1056. It is cleaner than most English yeasts, meaning it contributes very little flavour. So it's good where you only want the hops and/or the grain to influence the flavour of the beer. It is also not as flocculent as S04, meaning it doesn't drop out of suspension as easily, which has the benefit of leaving more hop flavour in the finished beer, but the disadvantage of of making it harder to pour a yeast free glass from a bottle. Try it in English ales too, it makes a great pale ale, and is ideal for a dry stout. High attenuation of around 80% - leaving a lower final gravity, and drier beer. Medium flocculation – it clears relatively slowly, and sits loose in the bottle. Ferment at 15-22°C. Though this yeast seems to be pretty temperature tolerant, it seems fine up to 25C.

Safbrew S33: This is another Fermentis English ale yeast, seemingly less popular. I have used it several times, and achieving final gravity between about 1012 and 1020. It can be a struggle to get it to fully attenuate. You could pitch it with Nottingham or US05 to get good attenuation combined with nice esters. It has a good flavour, nice English esters. It could be a good choice if you want a lower ABV beer that retains some malt flavour and body. Or aerate your wort well, and plan for a final gravity between 1015 and 1020. It's cheap too - about £1.60 a packet. Low attenuation around 70%, powdery flocculation, ferment at 18-20°C.

Danstar Nottingham is a very popular and versatile ale yeast (also available as Gervin ale yeast). It has a pretty neutral flavour for an English yeast and high attenuation 75-80%, and medium flocculation. Ferment at 14-21C. At lower temperatures it can make lager-like beers, but an increased amount of yeast is needed. Like double. Don't go over 21C. Personally I prefer it in darker ales, but it is widely used in in pale ales. 

Danstar Windsor is an English ale strain for fruity, malty ales. It has low attenuation and flocculation. This means it leaves a high final gravity and doesn't clear well, you need to be patient. But it is popular with brewers who want an English style ale with a lot of malt and estery fruitiness in the beer. Ferment at 17-21C. Low attenuation around 65%, poor flocculation, needs cool temperatures and maybe finings.

Danstar London ESB was endorsed by the Fullers head brewer when it was launched in 2016, but it's not the Fullers strain. It's not really set the world alight, with tales of low attenuation and poor flocculation. It doesn't ferment maltotriose, and so leaves a high ish FG. Low mash temperature can help mitigate this, and maybe a longer mash. Some people seem to have had reasonable success with it, or maybe just appreciate what it does. Dry English yeasts are not plentiful and there isn't really one that does nice esters, clears well and attenuates more than about 70%. Temp range 18-22degC (65-72degF). Attenuation range 65-75%.

Mauribrew 514 ale yeast: This is a high temperature tolerance yeast, good for summer brewing, that has high attenuation and good flocculation. It is quite clean tasting but produces some fruity esters at temperatures above 22C ish. I have made some very good beers with it. Attenuates well, around 80%, and has mild fruity esters. It has been a bit loose in the bottle.

Muntons Gervin GV12
 is Nottingham ale yeast.  Allegedly. 

Muntons Active Brewing yeast “is a dried brewer’s yeast that produces a powdery flocculation with an apparent attenuation of 70%. Ideal fermentation temperature is between 64° – 70°F. It provides low but noticeable esters but with relatively high residual sugar giving good body and mouth feel.” Moderate English ale esters, finishes drier than Windsor, but not as dry as Nottingham or S-04. Some people prefer it to the Premium Gold yeast. It costs around £1 for a 6g sachet. You want two sachets for a 5 gallon brew. I have made some nice beers with this yeast, it is better than I expected.  Good for lower gravity beers where you want a higher FG, I think.

Muntons Premium Gold yeast “is a true English Ale yeast. Flocculation is high with an attenuation of 75%. Ideal fermentation temperature is 66° – 72°F to produce an alcohol tolerance of 10% ABV. This yeast produces relatively high ester formation with a low residual sweetness but is also very robust, giving excellent results over a range of beers.” Some brewers say it's pretty neutral, others say it is fruity! Forum moderator Northern Brewster likes this yeast. "I like the gold premium as it gives a lovely English ale gentle fruit and forms a nice yeast cake at the bottom of the fermenter which isn’t easily disturbed when bottling or kegging. I wish they made bigger packs but the 6g ones are good for small batches and experimenting. I think it will become my go to dried yeast to be honest."

Young's Ale Yeast (red packet) 5 grams: I've used this once. It was ok. It's a pretty standard dry English ale yeast, and probably finds its way into Youngs kits, some of them at least. Nothing remarkable, but Young's claim it's good for strong beers. 

Danstar Bry-97 is Danstar's American ale yeast. It is described as almost neutral, just slightly estery.  Internet comment: "I like BRY-97 a lot. It's like a little fruitier US-05, with more moderate attenuation in the low to mid 70s instead of close to 80%.  I'll use it for any American ale where I'm afraid of over-attenuation. It does lag a long while, but don't worry, it's alive and will eventually take off on about day 2 after pitching." Settles out a bit better than US05. Attenuation is a little lower. Ferment at 17-23C.

M42 New World ale
 yeast - weirdly has changed its name from British ale yeast M07. “Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.” High attenuation, fast worker and drops fast too. Internet comments are favourable:  "It is my favourite yeast, works well for most beers." "Love it, my go to for ales, ipas etc" "Great yeast. I tend to use it in AIPA and XPA - great neutral yeast and powers through wort. Big krausen and gets it over with quickly." "Have used and found it a neutral yeast similar to US-05. Works fast, I like it." "New World Strong Ale was originally marketed as Northern English Brown and it's now my go to yeast in stouts, porters, English bitters and pale ales.... just about everything except for lagers, and even there I now tend to use the MJ lager range which is bloody good." "Produces a desirable array of fruity esters and phenols if fermented warm." "This yeast is awesome. So good. I have fermented with it and it flocculates and falls down faster than the trub (i had the white layer of yeast UNDER the green/brown trub, im not joking). Packs so good in the bottle if you can lager the beer for a week or so you can put crystal clear beer in your glass. The esters are really low. "  Ferment at 16-22C. Attenuation 77-82%. 

M15 Empire ale yeast - “Suitable for a variety of hearty British ales, promoting exceptional body and flavour. Ferments with full, rich dark fruit flavours. Suitable for dark mild ale, English brown ale, Scottish heavy ale and more.” Medium attenuation and medium flocculation. Ferment at 18-22C. Attenuation 70-75%. Gets mixed reviews, some brewers really like it, others struggle to get attenuation, and don't. 

M36 Liberty Bell - this used to be called Burton Union, which had some fans. "A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps develop malt character." Internet comment: Gets mixed reviews. "I've actually found the M36 to be a really useful strain for both malt forward beers and aromatic pale ales." "Apparent attenuation was 74% i think, it kinda really fused the flavours together. Nice, soft bitterness, aftertaste was mostly malty, esters were subtle, but still enough for british style. Even my mother liked it and she doesn't even drink beer."  "Ferments cleanly, low esters, makes fine beer. A swiss-army-yeast."  "Floc and compaction are good, it does give some esters but not strong even in a sessionable beer without dominating malt or hop flavours."   Ferment at 18-23C. Attenuation 74-78%. 

M44 US West Coast ale– similar to US05, apparently."suitable for American style ales. This yeast produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through." High attenuation and high flocculation. Ferment at 18-23C. Attenuation 77-85%. Gets mostly positive reviews, but not from everyone. Internet comment: "I used the west coast ale yeast on a session pale ale, APA, IPA, and barleywine- all fermented at 65-67f. I've experienced upper 70s attenuation, with a very clean profile. Hops and bitterness are really emphasized but the malt still comes thru very nicely. I really like it and will use it again." "M44 has always worked wonders for me, sometimes it dries out the beer even too much. I love how it brings out the hops and still let's the malt shine thru. Also flocculates nicely." "Give it a higher pitch rate, otherwise it takes off slowly, and can throw some booze etc. into the beer. if you do this, the beer will finish out nice and fast aswell. Cleaner than US-05, drops clearer as well." "On tasting the beer, not impressed. Whilst it was clean tasting with no yeast by products, the hop aroma was completely gone. It also attenuated a lot more than US-5 leaving the beer dry and very bitter."

Bulldog B1 Universal Ale: "Perfect for brewing beer styles where you want a hoppy or fruity flavour. Works with most beer styles, contributes a fruity flavour to the beer. A very robust and all-round ale yeast." Fermenting temperature: 18-23°C (64-73°F). Ideally 21°C (70°F). Pitching: Sprinkle on top of wort. Attenuation: 70-75% Flocculation: Medium

Bulldog B4 English Ale: "Perfect for Porters, Bitters, Mild and Brown Ales. A classic ale yeast for great English style beers." Forum comment: "...bottles are nice and clear and the yeast seems to stick to the bottom well. To me initial tastings are that it does gives a flavour profile very similar to Windsor yeast so far, need another week's conditioning to be sure of the final flavour. Seems to be a yeast that well worth using. "Behaves like S04."
Fermenting temperature: 16-21°C (61-70°F). Ideally 18°C (64°F). Pitching: Sprinkle on top of wort. Attenuation: 65 -- 70% Flocculation: High

Bulldog B5 American West IPA yeast "is perfect for beers with hop profiles like IPA, American Pale Ale or even DIPA (Double IPA). Brings out the hoppiness". "Behaves like S05."
Fermenting temperature: 16-21°C (61-70°F). Ideally 18°C (64°F). Pitching: Sprinkle on top of wort. Attenuation: 70-75% Flocculation: Medium

Bulldog B44 European Ale yeast "perfect for top fermenting beers that ferment below 20°C (68°F), such as Kölsch, Altbier but also Scottish Ales. Another good use of this yeast is for brewing Barley Wine and Imperial Stout. \good balance between malt and hop flavours." Fermenting temperature: 15-21°C (59-70°F). Ideally 18°C (64°F) Pitching: Sprinkle on top of wort. Attenuation: 70-75% Flocculation: High

Crossmyloof California Common: "Suitable for California Common and lagers fermented at ambient (ale) temperatures. A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. California lager yeast produces clean and crisp lagers, this yeast is excellent for producing anything from a hoppy pilsner to a helles or steam beer allowing excellent malt and hop character to be expressed. Extended lagering periods are also not required. {similar to MJ’s M54 / WLP810 San Francisco Lager / WLP001}" RECOMMENDED TEMPERATURE RANGE: 17 - 22°C ATTENUATION: (75-82%) FLOCCULATION RATE: 78-80% 

CML US Pale: "Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more. A top- fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. Proving popular this one, doesn't strip hops, clean, a bit powdery in bottles. Dude likes it - "probably my go to dry yeast for pale hoppy styles now." Starts quickly - ferments out rapidly - drops bright - hop forward. I prefer US05 myself, but it's just a matter of taste. RECOMMENDED TEMPERATURE RANGE: 17 - 22°C ATTENUATION: (73-82%) FLOCCULATION RATE: 80-82% 

CML Real Ale: "Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth."  "I got a high attenuation (in the 80%'s) and it fermented really quickly. I found it to be REALLY malty.  {Similar in characteristics to Lallemand Nottingham}".  RECOMMENDED TEMPERATURE RANGE: 17 - 22°C ATTENUATION: (70-79%) 

CML BEòIR:  Scottish & Irish Ale Yeast. Suitable for a large range of ales inc. cask conditioned ale. Attenuation: 73-75% Temp: ideally 15-22°C (59-72°F) Max ABV 9% 

CML HAZE:  US Ale Yeast. Suitable to brew ales with low esters, leaving a slight haze. Attenuation: 75% Temp: ideally 15-20°C (59-68°F) "So beer has finished fermenting and is tasting awesome out of the fermenter! Can’t believe how hazy it is using only pale malts. Lots of hop aroma and taste akin to the NEIPA style. Hit my FG of 1.012. It’s miles superior to their standard yeasts. I’d say it wasn’t that close to US05 that’s I’ve used quite a few times. Less clean and flocculant obviously."

CML PIA: Kiwi Pale Ale Yeast. Suitable to brew pale ales with a good hop profile. Attenuation: 73-75% Temp: ideally 15-22°C (59-72°F) 


Belgian and German Ale Yeasts

Danstar Abbaye Belgian Ale
yeast is a new-ish addition. Feedback I've seen suggest it is ok but nothing special. Danstar claim “Complex aroma and flavors may include peppery, fruity, banana, clovy, alcoholic, sweet and fruity.”

Danstar Belle Saison is a dry saison yeast for making Belgian saison ales. Danstar say “Aroma is fruity, spicy and peppery due to ester and phenol production.” I have used this and it makes a very refreshing, spicy, fruity style saison beer - it got better with a few weeks in the bottle and I ended up loving it. I've also used it in dark beers to great effect, producing a spicy, roasty ale. It attenuates to an absurd degree. It's possible to get an FG of around 1.000 and has always gone below 1005 for me. It also produces a surprisingly clear beer. 

Danstar Munich ale yeast is a German wheat beer yeast . “Aroma and flavor have balanced fruity esters and spicy phenol notes. Munich Classic yeast has found widespread use in the production of Hefeweizen and Dunkelweizen.”

Safbrew T58: This is a dried Belgian yeast. While liquid or bottle cultured yeasts are generally regarded as the way to go for Belgian ales, this is worth a try. It provides fruity and spicy flavours, and is a very cheap alternative to liquid, around £1.60 a packet. You can make a decent Belgian ale with it, and people use it in saisons too. Ferment at 15-25°C. 70-75% attenuation, medium flocculation.

Safbrew WB-06: This is a wheat beer yeast, with strong flavours, that are mainly spicy and phenolic. I don't make wheat beers of this type, but another friend does, and this is a good quality dried yeast if you like those distinctive flavours. Not the best choice if you want the banana esters though, maybe try MJ 20 Bavarian Wheat, or a liquid version. High attenuation around 80-85%, low flocculation, Ferment at 18-24°C.

Safale BE-134 (Saison): NEW YEAST "The obvious choice for highly attenuated beers with phenolic character such as Belgian saison style. 
BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation. It gives fruity aromas with a slight spicy character (POF+) such as clove notes. This strain will bring highly refreshing and drinkable beers. Temp range 18-28C.  Pitch rate 50-80g/Hl. Can be direct pitched. Attenuation 90%.  Esters medium. Sedimentation slow. BE AWARE it is a diastaticus strain. These consume most sugars and may need separate fermentation/racking equipment to avoid other beers being affected. Comments: Little peppery, but less than M29. "My experience with this yeast is great. I use it a lot, especially in the summer, because I do not have control of fermentation temperature.This (time I) fermented below 20'C and, unlike beer that fermented above 30'C with this yeast, has a sweet taste like FG is much higher than 1.004, and it's great." Drew Beechum says it's the dry yeast he'll keep on hand, better than Belle Saison.

Safale BE-256 (Abbaye): "Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content.
It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation." 50-80g/hectolitre at 15-20C. 85% attenuation, high esters, fast sedimentation. Comments: "BE 256/Abbaye yeast is fantastic. We have done a few beers with it and they have all turned out great, including a gold medal winning tripel in our state craft championship." "
I have been running it at the higher end of the spectrum and I find more of the spicy Belgian character than banana/clove. Tasty yeast without being really in your face." "I got a very clean and classic Belgian flavor out of it. Not so much banana/clove, definitely more peppery and tart, which is more up my alley."

Safale K-97: German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. 81% Attenuation, slow sedimentation, medium esters, 15-20C. "Fantastic alt yeast. Really awesome. Clean, crisp, malty. Everything you want in an alt yeast. I would use it for a cream ale, maybe a festbier, biere de garde, dry stout maybe, kolsch. Very nice yeast."

Mauribrew Weiss: This is an unusual yeast, it has a lot of spice flavour but little if any fruitiness, and it clears really well, odd for a wheat yeast. In fact it reminds me of Danstar Belle Saison. I have tried it in pale and dark beers, and I really like it in dark beers, like my Black Sabbath stout, where it adds an unusual peppery spice dimension. I think it would work well in any malty, darker beer, rather than as a wheat beer yeast. If you like the idea of a very spicy, malty beer. I've had 80-85% attenuation with it, and it clears very well - unlike a wheat beer yeast.

M20 Bavarian Wheat - "A top-fermenting wheat beer yeast which imparts banana and clove esters balanced with spiced aromas. This yeast produces a silky mouthfeel and rich body."  18-30C,. 70-75% attenuation.  Gets good reviews this one. Internet comment: "I've used the Hefe yeast, it's good. Has that banana I wanted." "I've tried the hefe yeast at 62 and 72 and it produced more banana at 72 but it isn't as good as WLP300 in my opinion." I've been drinking this Weizen for a few days now and I think this is a very exceptional yeast. I get a lovely sweet flavour up front that is balanced by a slightly tart finish, very slight clove on the nose and a slight banana aroma at the finish along with a subtle spiciness."  I can now corroborate that last comment, having recently made a Wit with American hops, coriander and orange peel. The beer is excellent, and that description is good. I'll certainly use this yeast again.

M21 Belgian Wit - A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough. 18-25C. 70 - 75% attenuation. Gets some good reviews. I've seen a few stories of it getting stuck though, needs nursing to fully attenuate sometimes, it seems. "I have used M21 once (Still kegged) in a slightly more hoppy Wit. This is a fantastic yeast, it ferments quick, and attenuates well, although not as well as the liquid wit yeasts out there. It's clean and has that typical wit character, without being too much like a wheat beer. "It's quite wit like. And has a touch of clove to it. It's a fast fermenter as well." 

M29 French Saison  - bizarrely this used to be M27 Belgian Ale yeast so it's upped sticks and crossed the border - “creates highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% ABV.” Flocculation medium. (So the MJ description is still Belgian!)  It ideally needs to ferment at 26-32C. Mine fermented at 23-25, ambient. I was pretty happy with my rhubarb saison, though the rhubarb dominated a fair bit, not the best beer to judge the yeast perhaps. I've seen very positive reviews and very negative reviews. Bit marmite. Attenuation 85-90%. I got 85%.

M31 Belgian Tripel: "provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles." On Brewstore's blog there is a report of a trial brew they did with 5 Belgian yeasts, 2 liquid and 3 dry, and this proved the favourite - "A particular favourite of this batch was the M31 Triple which showcased balanced fruity and spice esters." "Greatly enjoyed a Kwak clone that a friend made with M31 recently. Excellent Belgian qualities, and I'm used to using the liquid strains." Another - "Got to say that the M31 yeast has performed excellently and has made a true to style tripel. I started fermenting at 20c & gradually bumped to 26c over the course of 2 weeks, so I've got a lot of nice spicy esters & phenols coming through.
18-28C. Attenuation: 82 - 88%. Brewers report FGs below 1.005.

M41 Belgian Ale - "Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers." 18-28C. 82-88% attenuation.

M47 Belgian Abbey - "Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant."  Internet comments: "I've tasted beers, with almost all of the MJ strains, and I can safely say, the only Belgian strain worth a dime is the Abbey Strain." "I tried a fairly simple BPA and it was nothing like what i expected. The beer itself is quite awesome. I would not hesitate to throw this yeast into any normal beer like an APA or give it a try with a simple recipe. Its also the first yeast that i feel its description in the mangrove jacks PDF is not that accurate." "Fruity/flowery and spicy-- deep, ripe fruit esters tying together a front-palate complex spicy note." "I like M47 for dubbels and blondes, although you have to push the fermentation temperature a bit to really get the yeast character."
18-25C. 73-77% attenuation.

CML Kolsch: "Kölsch lager ale yeast is a top fermenting lager clone yeast and produces a clean lager aroma without the associated sulphur. This yeast is perfect for most kinds of lager.  Ferment at lower temps for a cleaner taste and extended lagering time will produce a cleaner brew.  2 packs may be required if fermenting below the recommended temperatures. Can’t ferment at 15c?  Room temp will do just fine… {Similar in characteristics to Colonia F}"  This gets great reviews, a really good dry yeast. I've used it once and got about 85% attenuation, very clear beer, no off flavours at all. It's a bargain.  RECOMMENDED TEMPERATURE RANGE: 15 - 22°c; ATTENUATION: (76-82%); FLOCCULATION RATE: 80-81%

CML Belgian Ale: "Suitable for anything Belgian – i.e. a strong & phenol rich blonde, a spicy golden ale, or light or dark abbey ales. Beers fermented with our Belgian have that classic Belgian ale flavour - i.e. hints of clove with distinctive fruity esters and banana character. For a more intense flavour ferment at its higher end."  "I've tried the Belgian and it's a nice subtle spicy with a slight banana aroma on the nose with slight fruit flavours which are mellow.  {Similar in characteristics to Mangrove Jacks M41}"  RECOMMENDED TEMPERATURE RANGE: 64 - 82°F (18 - 28°C); ATTENUATION: (72-79%); FLOCCULATION RATE: 68%

CML Lille Saison: "French Saison's a top fermenting ale yeast with a distinctive dry, peppery and citrus farmhouse ale vibe. Designed to work with maltose and simple sugars it has high attenuation and can reach abv's of up to 11%. It'll finish off nice and clear too with good flocculation & ferments quite nicely between 17-28c. A more estery brew can be achieves at the higher end of fermentation temperatures."  I've seen negative opinions of this one, but also one or two say it's delicious. Can get stuck and re-start with rousing, it seems. Not as dry as many saison yeasts. RECOMMENDED TEMPERATURE RANGE: 62 - 82°F (17 - 28°C); ATTENUATION: (79-89%); FLOCCULATION RATE: 68%;

CML Kristalweizen: "A top-fermenting wheat beer yeast that ferments clear and imparts hints of banana and clove esters, balanced with spiced aromas. Ferment at the higher end for a more robust flavour. This yeast produces a silky mouthfeel and rich body.  {Similar in characteristics to MJ M20}"  Reports say good banana flavours, nice beer, flavour develops in the bottle. Flocc rate of 68% may explain that. RECOMMENDED TEMPERATURE RANGE: 64 - 82°F (18 28°C); ATTENUATION: (73-79%); FLOCCULATION RATE: 68%

CML MONK: Trappist Ale Yeast. Suitable to brew ales with a medium ester profile. Attenuation: 68-70% Temp: Ideally 15-20°C (59-68°F)

CML HøG-NORSK: Northern European Ale Yeast. Suitable to brew low ester ales with a clean palate. Attenuation: 75-80% Temp: ideally 18-27°C (64-80°F)

Brewferm Top ale yeast: Top fermenting yeast that is most suitable for amber coloured and dark beers. Fast fermentation with low residual sugar. Formation of fruity esters." Flocculation medium to high. Final gravity low. Fermentation temperature: 18-25 °C. Dosage depends on the original gravity: 1.050 = 5g /10L 1.080 = 8g /10L
Comes in 6g and 12g packs. This is apparently the yeast that came in Brewferm kits prior to 2019 updates to the kit range. 

Brewferm® Blanche yeast: Top-fermenting brewer’s yeast, Saccharomyces cerevisiae, selected for its formation of typical wheat beer aromas. Very suitable for production of witbier, wheat beers, etc. Flocculation: Low. Final gravity: low. Fermentation temperature: 18-24 °C. Dosage: 5-8 g/10L

Lager Yeasts

The difference between lagers and ales is fermentation -lagers traditionally use strains that have adapted to cool fermentation, typically between 9 and 14C. There are strains however, that perform pretty well at ale temperatures, up to about 21C. California lager yeasts are yeasts that have been traditionally used this way, to make steam beers. But some of the straight lager strains can also work well at higher temperatures. Participants in various exbeeriments on the Brulosophy website have had problems telling lager strains apart. They are apparently much more similar than ale strains, which makes sense.  

M54 California Lager -
Traditionally used for making steam beers, this is actually a very versatile yeast strain. "A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required." "For best results, ferment at 18-20 degrees C (64-68 degrees F). It seems you can ferment below 18C for cleaner results. "  A mate of mine made a really impressive lager with M54. Internet comment: "This yeast makes a really good lager with a malty backbone." "Cal Lager is a great all-purpose yeast suitable for a wide range of styles, IMHO. As an ale yeast fermented around 65F (18C) I find it slightly mutes hops and accentuates malt as opposed to, say, Cal Ale (US05) which definitely accentuates hops. As a lager fermented at 50F (10C) it is very clean, no sulfur, and no diacetyl that I have found with as short as a 2 week primary and no diacetyl rest. For malty styles you can likely use it with your current recipe. For Pale ales and IPAs and such, you might want to bump up your hops a little and/or drop your mash temp a couple of degrees." (and ferment at 18-20C). Attenuation: High (I got 80%). Flocculation: High

Saflager S-23:
A versatile lager yeast that works at ambient temperatures as well as cool, and certainly divides people - it has plenty of fans and plenty of nay sayers too. Some say 55-60F (13 - 16C) is the ideal temp for this yeast. Manufacturer says: "This yeast develops the best of its fruity and estery lager notes when fermented at low temperatures (9ºC-15ºC) yet producing very good lager and pilsener beers at higher temperatures (15ºC-21ºC). Internet comment: "The S-23 works best in the high 50s - low 60s.  I don't know why it works, but I've made pretty good beers with it in that temp range." "My basement stays at 55 degrees ambient.... I know that the S-23 is great at the only temp I can ferment at. I only need one hydrated packet. Within 8 hours it's bubbling away and it's slowing down after 5 days. I give it a 3 days D-Rest at 65 degrees then move it to my house fridge that's at a constant 38 degrees for 2 - 3 weeks. It's a fast turn around and produces a great tasting beer." "It is bottom fermenting, but works better at slightly higher temps and produces some flavor components which are not usually characteristic of lager - slightly fruity esters." "It is one of the first yeasts I ever used and had always attributed it's profile to the recipe and not the yeast. And you kind of grow to like it (even though it is not in style with pretty much anything). And when you stop using S-23 you kind of miss it." "I am fermenting a beer right now with it just for fun, and am looking forward to that fruity lager quality I am sure to get. There is just nothing else like it."  Manufacturer recommended temperature range: 9ºC-15ºC (ideally 12ºC). Recommended pitching rate at 12ºC-15ºC: 8-10g per 10 litres. Sedimentation High; FG Medium; Attenuation 73-82%. Dosage: One pack in 10-15 litres at room temp; 2 packs in 10-15 litres at 11-15C.

Saflager W-34/70: Another lager strain that can provide good results at ale temperatures, apparently.  "The Weihenstephan strain available in dry form to brew true lager/pilsen beers. This famous yeast strain from Germany is used world-wide within the brewing industry. This strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Internet comments: "It's actually fairly clean even at higher temps ~65F, when I'm doing a "Real Lager" I pitch at 48 and let it rise to 53 as per the spec sheet." "I have used W-34/70 many times and really like it.I'm tempted to say it's my favourite dry strain but I've made some really nice beers with S-23 and S-189 as well." Sedimentation: high. 11.5g packet is for 10-15 litres at room temperature. ( Manufacturer Recommended )" Fermentation Temperature: 9 - 22°C - ideally 12-15°C. Attenuation 73-83%.

Saflager S-189: "Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability." Internets comment: "I think it excels at the maltier styles like bock, maibock, etc. but it also makes a pretty good German Pils." "Man, I love this yeast.  That Baltic has been in the keg for 7 months now. I tried it last night and it is so freaky good."  "I can't recall ever getting diacetyl from it... It works great for maltier styles like Ofest." "I generally think of S-189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable. "FERMENTATION: ideally 12-15°C. PITCHING: 8 to 12g per 10 litres for fermentation at 12°C – 15°C. 

M76 Bavarian Lager - "A bottom-fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavors." Internet comments:  "Are 34/70 and Mangrove Jack's M76 essentially the same strain? I recently split a batch of Munich Dunkel between the two and I'll be damned if I can taste a difference in the resulting beers." "Given how clean 34/70 is and how seemingly clean the beers in this xBmt came out, I’d have to say they’re (34/70 and M76) at least comparable."   8-14C. 75-80% attenuation.

M84 Bohemian Lager - "A bottom-fermenting lager yeast characterized by its dry and clean palate typical of traditional Czech brewing. Produces soft, delicate and well balanced beers." 10-15C. 72-76% attenuation. Reviews are a bit mixed, but reasonably positive. Internet comment- "I just made a lager using two packs of their bohemian yeast. Turned out pretty well. It's slightly malty with a little bit of sweetness in the aftertaste, which somewhat matches the website description of what it is supposed to turn out like. Mine's only been lagering for 4 weeks, though, and the site/instructions recommend 6-8, so maybe it will get even better with time." "It's a really good yeast that attenuates and cleans up well, I used it with their Pilsner kit and it was hard to pick as a kit n kilo." "I'm not crazy about the Bohemian lager strain. It has a very dominant flavor profile, not really in a good way."

Danstar Diamond Lager - "Diamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common." Temp range 10-15C. Attenuation High, Flocculation High, Pitching rate 100-200g/Hl. (this means at least 25g per 23 litres). Forum comment: "I used Diamond lager yeast, because of high cell count, low cost and fast ferment (2 packs in 10 US gallons). This beer was good after 3 weeks, better in 4 and first keg gone in 5."

CML HELL: Bottom Fermenting Berlin Pilsner Yeast. Suitable for rounded German lagers. Attenuation: 76-82% Temp: ideally 12-21°C (54-70°F) (It’s preferable to double pitch @ 12°C)

Brewferm® Lager yeast: A sturdy lager yeast, delivering a consistent neutral fermentation with little or no sulphur components or other undesirable by-products. Flocculation: high. Final gravity: medium. Fermentation temperature: 10-15 °C. Dosage: 3-6 g/10L

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Clibit thanks for that that is a really useful guide especially the danstar stuff, I've only seen the Nottingham and the Belle Saison
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Cornyandy wrote:
Clibit thanks for that that is a really useful guide especially the danstar stuff, I've only seen the Nottingham and the Belle Saison

Good man[thumb]

Not used anything other than Gervin and kit yeasts before
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Nice one clibit, I've stored that little gem away.
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Just seen this... Brilliant.

Ctrl P
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Invaluable resource and a reminder to experiment with  more yeasts in the future!
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Brilliant guide. Thanks
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thank for this info...  very usefull as i know little about yeast strains
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Recently tried Mangrove Jack M27 Belgian yeast & quite impressed with it. Leaves quite a loose trub in the FV but compacts down nicely once bottled.
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BIGJIM72 wrote:
Recently tried Mangrove Jack M27 Belgian yeast & quite impressed with it. Leaves quite a loose trub in the FV but compacts down nicely once bottled.

I recently used M29 French Saison and impressed with it. 
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Made with this kit from the Malt Miller

Turning out very nice indeed.
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great read thanks for the info
I like my water with barley and hops
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Last night I added some info to the list of yeasts above, mainly feedback people have provided on forums for some of the MJ yeasts. The M20 Bavarian Wheat, M21 Belgian Wit and the M54 California lager seem to be good. The Empire, Liberty Bell and French Saison are all loved by some people and not others. New World Strong (ex British Ale) is generally quite popular, and West Coast is pretty popular but a slow starter. Not much feedback on the Belgians, but one person said he'd tried them all and woukd only use the Abbey again. 
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I was a bit put off by the powdery nature of the M54 at first, I used it in the orbit hops brew a while back, but that issue has improved with more time (still doesn't stick but ok with a careful pour) and I think if you fined it with gelatin that would help a lot too. It did make a really nice light lager like beer even though I used an ale malt and quite a bit of munich and crystal plus it works at ale temps. There was some sulphur during brewing but I personally didn't pick this up in the finished beer.  
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HisDudeness wrote:
I was a bit put off by the powdery nature of the M54 at first, I used it in the orbit hops brew a while back, but that issue has improved with more time (still doesn't stick but ok with a careful pour) and I think if you fined it with gelatin that would help a lot too. It did make a really nice light lager like beer even though I used an ale malt and quite a bit of munich and crystal plus it works at ale temps. There was some sulphur during brewing but I personally didn't pick this up in the finished beer.  

Was that the Orbit brew that I tried?  If so, it was really quite lovely... a good summer beer.
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