Strain Library

Strain with an * test positive for STA1 gene or show copper resistance, these strains may cause over attenuation in beers.

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MIP-100 Chico Ale I

A true American ale strain. This yeast is the workhorse of the American craft brewer. The yeast is reliable, produces clean flavors that allow hop and malt choices to shine through, and flocculates well allowing for easy clarification and yeast harvest.

Ferm Temp

60-72

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

High

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MIP-110 Hazy IPA Yeast

This yeast has quickly become one of the most popular strains in the craft brewing community due to its crucial role in the production of NEIPA / Hazy IPAs. Our most popular IPA yeast strain, MIP-110 has become the house IPA strain for many Colorado brewers.

Ferm Temp

65-75

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-120 Juicy IPA Yeast

Isolated by the yeast whisperer himself from one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops. Good choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain. Propagate's second most popular IPA strain only to MIP-110 (Hazy).

Ferm Temp

65-75

Attenuation

High 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-130 Malty IPA Yeast

Isolated from a West Coast brewery, this yeast does a great job of making malty IPAs. It leaves a good amount of malt backbone to balance out any hops that you can throw at it. It also flocculates well and is easy to work with. A nice house IPA strain option.

Ferm Temp

65-75

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

High

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MIP-140 Classic IPA Yeast

Another classic strain Isolated by the Yeast Whisperer. This yeast produces one of the most famous american craft beers by playing well with piney hops. The yeast itself is clean in fermentation profile and slightly less attenuative than MIP-100.

Ferm Temp

65-75

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

High

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MIP-150 American Hefe

Clean fermenting with plenty of haze, perfect for an American stlye wheat beer.

Ferm Temp

65-73

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-160 Milkshake*

What pairs better with lactose then strawberries and red fruits? MIP-160 produces these flavors and more, creating a very aromatic fruit profile to pair with your favorite hops.

Ferm Temp

68-78

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-165 Cloudy Haze

This is a blend of MIP-166 and a strain isolated right outside the lab! This new strain has a higher potential for bio-transformation than most other Sacch and Brett strains. Not only do you get the mouthfeel and ester profile of MIP-166, but also should get more bright citrus and subtle white flowers depending on hop additions.

Ferm Temp

64-72

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-166 Foggy IPA

Similar in ester production to MIP-110 but slightly less attenuative. Also leaves a very enjoyable full "pillowy" or "velvet" like mouthfeel.

Ferm Temp

64-72

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-170 American Blend

A blend of three different American yeast strains. This blend ensures a well attenuated beer with complex esters and a nice malt backbone. A favorite blend of distillers as well.

Ferm Temp

65-76

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

High

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MIP-211 Belgian Ale I

A classic yeast strain in the Belgian Monastery tradition. This yeast makes dubbels shine and produces subtle banana esters.

Ferm Temp

68-78

Attenuation

High 70's

ABV Tolerance

High

Flocculation

Medium

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MIP-212 Belgian Ale II

A classic yeast strain in the Belgian Monestary tradition. This yeast is slightly phenolic and works best in higher alcohol beer such as a tripel or a quad. The yeast also produces some esters of pear, plumb, and cherry. Yeast ester production and phenol production dependent on sugars and temperature.

Ferm Temp

68-78

Attenuation

High 70's

ABV Tolerance

High

Flocculation

Medium

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MIP-220 Belgian Dwarf

A versatile Belgian strain that produces a wide range of esters and phenols depending on the fermentation temperature. Yeast can be used to make everything from a Saison to a table beer, from a blonde to a dark quad. Yeast ferments fast and flocculates hard. MIP-220 is Propagate's top selling Belgian strain.

Ferm Temp

68-78

Attenuation

High 70's

ABV Tolerance

High

Flocculation

High

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MIP-231 Belgian Wit I

One of two varieties of wit yeast carried by Propagate Lab. Both wit strains attenuate similarly and are medium flocculators creating a nice wit beer appearance. This particular yeast produces pear and red apple esters that work well for a summery wit.

Ferm Temp

65-74

Attenuation

High 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-232 Belgian Wit II

One of two varieties of wit yeast carried by Propagate Lab. Both wit strains attenuate similarly and are medium flocculators creating a nice wit beer appearance. This particular yeast produces clove and phenolic estes. It leaves the impression of spices added to the beer such as white pepper. The yeast is top cropping yeast and produces a very vigorous and foamy fermentation. If you are looking to produce a classic wit style beer, this is the strain for you.

Ferm Temp

65-74

Attenuation

High 70's

ABV Tolerance

High

Flocculation

Low

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MIP-233 Belgian Wit III*

A strain isolated from a small Belgian ale producer. The brewer still uses traditional methods to cool their wort overnight before inoculating with yeast. Stone fruit esters and full mouthfeel.

Ferm Temp

68-78

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-250 Belgian Devil*

Traditionally used to produce Belgian Strong and Golden Ales. Very high alcohol tolerance, very high attenuation. This yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Ferm Temp

72-80

Attenuation

80% +

ABV Tolerance

High

Flocculation

Low

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MIP-300 Saison: Farmhouse*

The Yeast Whisperer's personal favorite: This strain produces a traditional farmhouse style beer that is dry with notes of hay and strawberries. It tolerates high temperature fermentations. This yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Ferm Temp

70-85

Attenuation

80% +

ABV Tolerance

High

Flocculation

Low

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MIP-302 Saison: French*

This yeast produces a saison that is full of spice and fruit. It attenuates very well due to the presence of the diastaticus gene. This yeast strain has been classified as cuSaccharomyces cerevisiae var. diastatis using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Ferm Temp

68-80

Attenuation

80% +

ABV Tolerance

High

Flocculation

Low

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MIP-303 Saison: Belgian I*

Isolated from one of the most famous Saison producers in Belgium, this strain produces a classic saison but may require elevated fermentation temps to prevent it from stalling out at 5 plato. This yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Ferm Temp

65-80

Attenuation

80% +

ABV Tolerance

High

Flocculation

Low

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MIP-304 Saison: Belgian II*

Another isolate from the world's most famous saison producer, this strain is less estery and phenolic than MIP-303 and is less likely to stall out near the end of fermentation. It is recommend that MIP-304 be blended with MIP-303 to produce a more complex final product. This yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Ferm Temp

65-80

Attenuation

80% +

ABV Tolerance

High

Flocculation

Low

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MIP-310 Saison: Daffodil*

Another strain isolated by the Yeast Whisperer himself: This strain comes from a little town in France and is a true Biere de Garde yeast. It is by far the most unique strain in our collection and produces a beer that tastes very dry while leaving behind an above average amount of residual sugar. In addition, the yeast produces a beer with a distinct minerality to it that gives the impression of limestone.

Ferm Temp

65-78

Attenuation

Low 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-330 French Ale

A clean, highly flocculant yeast that produces fantastic malty beers. MIP-330 is highly alcohol tolerant and can be used to create a 12% + ABV beer.

Ferm Temp

62-75

Attenuation

High 70's

ABV Tolerance

High

Flocculation

High

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MIP-340 Kveik: Voss

This Norwegian farmhouse yeast ferments at high temperatures and at an increased pace. Brewers have reported using this yeast at temperatures as high as 100 F. The strain is mostly neutral in flavor production except for a distinct orange aroma. Very versatile, this strain is our top selling Kveik, and consistently among our top 5 sellers overall.

Ferm Temp

75-98

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

Very High

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MIP-342 Kveik: Hornindal*

Soft, milky caramel with mushroom and tropical fruit notes, MIP-342 is our second-most popular Kveik only to MIP-340 (Voss). Collected by Lars Marius Garshol himself.

Ferm Temp

75-98

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

Very High

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MIP-343 Kveik: Ebbegarden

Tends to emphasize the bitterness of boiled hops, so be careful to either not boil the hops, or to reduce the IBU. Can make powerful tropical fruit aroma, if used right. Collected by Lars Marius Garshol himself.

Ferm Temp

75-98

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

Very High

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MIP-354 Kveik: Oslo

Want to make a lager like beer in a weeks time and at 85F? Then this is the strain for you, clean with just a hint of lager like sulfur this strain will ferment hot, fast, and create a beer with a lager like flavor.

Ferm Temp

75-95

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

Very High

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MIP-410 Dublin Ale

This yeast strain produces a classic stout. The yeast is fairly neutral in flavor and plays very well with malt derived flavors in the spectrum: from toast and caramel to roasted barley.
Attenuation

Ferm Temp

62-72

Attenuation

High 70's

ABV Tolerance

High

Flocculation

Medium

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MIP-420 Scotch Ale Yeast

This yeast strain produces a classic Scottish style ale. It is fairly neutral in flavor profile and is able to ferment at a colder temperature. The yeast works well with peated and other smoked malts, allowing these flavors to come through in the beer without any esters covering up the malt selection. MIP-420 is by miles our top selling English Ale strain.

Ferm Temp

55-72

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

High

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MIP-431 English Ale I

This yeast strain produces a classic English style ale. It is fairly neutral in flavor profile and is able to ferment at a colder temperature. The yeast allows for malt choices to shine through.

Ferm Temp

64-70

Attenuation

Low 70's

ABV Tolerance

High

Flocculation

High

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MIP-432 English Ale II

This yeast produces a classic English ale. It ferments with slight esters and leaves a nice malt profile. Great for a mild.

Ferm Temp

64-70

Attenuation

Mid 70's

ABV Tolerance

High

Flocculation

High

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MIP-433 English Ale III

Crisp fruity esters and a distinctive minerality define this strain. More attenuative and a higher alcohol tolerance than most English Strains.

Ferm Temp

64-70

Attenuation

High 70's

ABV Tolerance

High

Flocculation

High

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MIP-510 Kolsch I

Kolsch yeast, plain and simple. This yeast is very clean with in its fermentation profile. Like most kolsch yeast, it is a poor flucculator and will need additional time or clarification to produce a crystal clear kolsch beer.

Ferm Temp

56-70

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-511 Colorado Kolsch

A favorite of a local Denver brewer, the Yeast Whisper was called in to isolate this yeast for continued use in the brew house. This strain produces a clean kolsch with very mild pear flavors similar to jelly beans at warmer fermentation temperatures. What makes this strain stand out is that is flocculates well and the brewer can produce a clear kolsch yeast without additional time and filtration. Consistently one of Propagate's top 5 sellers.

Ferm Temp

56-65

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-513 German Hybrid

This yeast strain is used to produce classic German ales from kolsch to altbier. The yeast works well at colder fermentation temperatures and is very clean in its fermentation profile. This allows both malt flavors and hop flavors to show in the final beer without being muddled by yeast esters or phenols.

Ferm Temp

65-69

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-515 German Alt

This yeast strain is used to produce classic German ales from kolsch to altbier. The yeast works well at colder fermentation temperatures and is very clean in its fermentation profile. This allows both malt flavors and hop flavors to show in the final beer without being muddled by yeast esters or phenols.

Ferm Temp

55-65

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-521 German Hefe I

One of two hefeweizen yeasts offered by Propagate Lab, this particular strain produces banana esters and spicy clove phenols depending on the fermentation peramators. Ask the Yeast Whisper about how to shift the fermentation byproducts of this particular strain.

Ferm Temp

64-72

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-524 German Hefe IV*

Strain performs best when it is slightly under-pitched; doing so will create isoamyl acetate (banana). Propagate's most popular Hefe strain.

Ferm Temp

64-74

Attenuation

80% +

ABV Tolerance

Medium

Flocculation

Low

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MIP-525 Banana Kong*

Strain produces a massive amount of isoamyl acetate (banana) with no clove or other phenol production.

Ferm Temp

68-72

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Low

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MIP-610 Session Lager

Clean and crisp. What more is there to say about a great lager yeast?

Ferm Temp

50-55

Attenuation

High 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-620 Andechs Lager

This particular lager yeast is from a former monastery brewery in Germany. This strain is one of the most well behaved lager yeasts in the world. The yeast produces very clean lagers, works well at cold temperatures, and floculates better than most lagers, making it easy to harvest and reuse. If you are brewing a lager beer, regardless of the style, this yeast will make it great. Consistently among Propagate's top 5 sellers.

Ferm Temp

50-54

Attenuation

Mid 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-630 Steam Lager Yeast

Classic steam lager yeast, great for steam beer and Kentucky Common styles.

Ferm Temp

58-65

Attenuation

Low 70's

ABV Tolerance

Medium

Flocculation

High

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MIP-640 Fest Beer Yeast

Sometimes lagers are crisp and dry, sometimes they are full of malt flavor. If you are looking for the more malty side of the spectrum, this is the lager yeast for you.

Ferm Temp

52-58

Attenuation

Low 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-650 Czech Lager Yeast

Want to create a lager that is clean, dry, crisp, with just the slightest hint of spice from hops? Then I would highly recommend this strain.

Ferm Temp

50-55

Attenuation

High 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-660 Mexican Lager Yeast

This yeast is very similar to the MIP-640 Fest Beer Yeast. It plays very well with malt flavors such as caramel and melanoidins. It is a great choice for both low color, malt forward lagers and classic vienna style lagers.

Ferm Temp

50-55

Attenuation

High 70's

ABV Tolerance

Medium

Flocculation

Medium

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MIP-701 Brett Brux I*

This yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Ferm Temp

60-80

Attenuation

80% +

ABV Tolerance

High

Flocculation

Low

Propagate Lab™, LLC

15700 W 6th Ave.

Golden, Colorado 80401

Office: (720) 724-4235

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Propagate Lab provides premium quality yeast, bacteria, and consultation for food. We are a licensed wholesale food manufacturer using only the highest quality ingredients. Propagate Lab does not cover the wholesale or retail cost of a final product or any ingredients, costs, services, labor expenses, etc. where its products are concerned.

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