American Ale

From a famous West Coast Brewery. A quick fermenting yeast low on esters. Flocculates really well for a clean and crisp ale. Brings out the hops well, good for American style hoppy beers. Comparable to Chico but flocculates harder. A great alternative to JY215.

A yeast rumored to be from one of the biggest hop-driven breweries in California. Very clean, neutral, and fast fermenting. Ester production is low, and the yeast is neutral in flavor and aroma. Alcohol tolerance is high for demanding fermentations. Ideal for higher gravity recipes when you want a drier finish (West Coast Double IPA). Premature spunding/bunging can result in an elevated sulfur production and loss of hop aromatics. Keep the head pressure low.

A yeast from a famous Michigan brewery. Slightly slower fermentation than the rest of the American strains, albeit steady. When fermented within the advised temperature range, a soft and almost creamy yeast character can be found in your beer. A yeast that leans itself greatly for American-Style Wheat, but can also be used for Ambers, Reds, Stouts and other styles.

Sourced from a famous Vermont Brewery, but has evolved stronger flocculation characteristics. Most likely originating from Britain long ago. Works great for hoppy beers such as Pale Ales, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness blends great with hoppiness from the hops you use.

A very reliable and dependable strain, developed by natural selection at Jasper Yeast. Flocculates like a rock when fermentation is complete. Versatile and robust, this strain is perfect for the brewer that does not have time to babysit fermentations, and does not have the capacity to filter or centrifuge.

The classic American Ale yeast. Good attenuation but balanced and smooth, finishing clean.

Sourced from a brewery specializing in hazy NE-style IPAs, this strain is ideal for beers requiring medium-to-lower attenuation to enhance body and a balanced finish. Most likely originating from Britain long ago. Works great for hoppy beers such as Pale Ales, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness blends great with hoppiness from the hops you use.

Similar to our 127, but with higher attenuation, this strain has its ancestry traced to a famous Vermont Brewery. Most likely originating from Britain long ago. Works great for hoppy beers such as NE-style hazy IPAs, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness blends great with hoppiness from the hops you use. Great choice for a hazy IPA requiring higher attenuation. Peachy.

JY302 is a special strain, it is very neutral but has an amazing alcohol tolerance. It can withstand starting gravities over 30°P, and still attenuate till 3.5-4 °P. In regular gravity worts it behaves normal and does not really over-attenuate. Great for big imperial stouts/triple IPAs/Barleywines that you want to finish on the drier side.