Copyright @ [East Coast Yeast, LLC]. All rights reserved.



ECY03B Farmhouse: This farmhouse isolate from a small but fascinating producer of Saison; Identified as Saccharomyces boulardii - a  wild-type strain of Saccharomyces cerevisae. Very dry, mineral finish.  Recommended Temperature: 78-82⁰F. Apparent Attenuation: up to 80%.

ECY07 Scottish Heavy: CL-200 Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and Stouts due to level of attenuation (77-80%). Suggested fermentation temp: 60-68°F.

ECY08 Saison Brasserie:  A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F.

ECY10 Old Newark Ale: Sourced from a now defunct east coast brewery, this pure strain was identified as their “ale pitching yeast”. Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 76-78% 

ECY11 Belgian White: Isolated from the Hainaut region, this pure yeast will produce flavors reminiscent of witbiers.  Apparent attenuation: 74-78%.  Suggested fermentation temp: 72°- 75° F. ​

ECY12 Old Newark Beer: Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast” for lager. Suggested fermentation temp: 48-54°F, Apparent Attenuation: medium. May also be used at ale temperatures to produce clean, neutral American style pale ales, porters.  

ECY13 Belgian Abbaye 2: Traditional Abbey yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in "Brew Like A Monk" for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F.

​ECY14 Saison: This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice. Apparent attenuation 76-78%. Suggested fermentation temp: 75 - 82° F. 

​ECY15 Munich Festbier: From one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest. Suggested fermentation 46-54°F. Medium attenuation. ​More malty than ECY28. 

ECY21 Kölschbier: CL-450. Produces a clean lager-like profile at ale temperatures. Smooth mineral and malt characters come through with a clean, lightly yeasty flavor and aroma in the finish. Recommended fermentation temperature: 58-66ºF; Apparent attenuation: 75-78%.

ECY28 Kellerbier: This yeast CL-660 exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier.  Recommended fermentation temperature 46-54ºF; Apparent attenuation: 74-76%. 

​ECY41 Dour Saison: Dry, peppery, and complex earthy notes. Saccharomyces cerevisiae var. diastaticus. Fermentation Temp 77-80°F. Attenuation: 77-83%.  

ECY42 French Farmhouse: Yeast strain that creates farmhouse-style beers with earthy/spicy and moderate lemony-esters. Producing a cleaner aroma profile than other farmhouse styles, this yeast is highly attenuating. Attenuation: 77-83%

ECY46 Farmhouse 2: An American farmhouse isolate (Saccharomyces cerevisae / boulardii) producing a pleasant tartness quickly upon fermentation (pH 4.0 - 4.1).  Expect high attenuation, Slight citrus esters and tartness. Suggested fermentation temperature: 76-82⁰F. Apparent Attenuation: 78-83%. 

ECY47 French Brasserie: S. cerevisae. From an authentic French craft brewery along the border of France and Belgium. Produces a dry and fruity beer. Similar to ECY41, but with more ester and does not utilize dextrin. Fermentation temperature 74- 78 F, Attenuation: 80 - 86%