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yeast-profiles

Provides yeast strain reference data for beer recipe design and fermentation planning.

Updated May 6, 2026
Search Tags:#brewing#homebrewing#fermentation#attenuation#beer recipe#yeast#strain selection
One-click install
npx skills add https://github.com/guedesopaulo/AI-Brew --skill yeast-profiles-guedesopaulo
Or copy as Structured Prompt for Agent▼
Please help me install this Agent Skill.
Skill: yeast-profiles
Source: https://github.com/guedesopaulo/AI-Brew/tree/main/data/skills/yeast-profiles
Command: npx skills add https://github.com/guedesopaulo/AI-Brew --skill yeast-profiles-guedesopaulo

SYSTEM DOCUMENTATION & REQUIREMENTS

What problem does it solve? Brewers need accurate yeast strain data—attenuation, temperature range, flocculation, alcohol tolerance, and flavor character—to select the right strain for a target beer style and predict fermentation outcomes like final gravity. ## Core Features & Use Cases - Strain Reference Data: Covers 22 strains across American, English, German, Belgian, and specialty yeasts with attenuation, temperature, flocculation, and alcohol tolerance values. - Style-Based Selection Guide: A quick lookup table maps beer styles (West Coast IPA, NEIPA, Hefeweizen, Tripel, Pilsner) to first-choice and alternative strains. - Pressure Fermenting Guidance: Identifies which strains tolerate spunding-valve pressure fermentation and which lose essential character under pressure. - Use Case: When designing a NEIPA recipe, consult the reference to select London Ale III (1318/WLP066) for biotransformation and full body, and calculate the expected FG from OG and attenuation. ## Quick Start Ask the agent which yeast strain to use for a Belgian Tripel and what final gravity to expect from an OG of 1.080.

Frequently Asked Questions about yeast-profiles

High-intent search queries and answers about installing and using this skill.

FAQPage Schema
How do I choose a yeast strain for an IPA?▼

For West Coast IPA use a clean, high-attenuation strain like US-05, WLP001, or Wyeast 1056. For NEIPA use London Ale III (1318/WLP066), which produces biotransformation compounds that enhance hop fruitiness and retains body.

What yeast attenuation do I need for a dry beer?▼

Choose a strain with attenuation above 75% for a dry finish, such as W-34/70 (80%), Kveik Voss (80%), or Belgian Strong Ale 1388 (78%). Estimate FG as OG multiplied by (1 minus attenuation percentage).

Which yeast strains work for pressure fermentation?▼

W-34/70 at 12–20 psi and 18–22°C produces clean lager in 5–7 days, and US-05/1056 works at 10–15 psi. Avoid pressure with Hefeweizen (3068), Belgian strains, and London Ale III, since pressure suppresses their defining esters and biotransformation.

How does fermentation temperature affect Hefeweizen flavor?▼

With Wyeast 3068, fermenting near 17°C emphasizes clove (4-vinyl guaiacol) while 21°C and above emphasizes banana (isoamyl acetate). Higher temperatures generally increase ester and fusel alcohol production across all strains.

When should I not use London Ale III yeast?▼

Avoid London Ale III (1318/WLP066) for West Coast IPA because it is too fruity and does not dry out enough. It is also unsuitable for pressure fermentation, which impedes the thiol biotransformation that defines its NEIPA character.

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