Imperial Yeast A38 Juice and Imperial Yeast A24 London Fog are the two most popular hazy IPA-specific strains in Imperial’s catalog, and I’ve fermented wort splits with both to understand what distinguishes them in the final beer.
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Beer Brewing
Liquid yeast versus dry yeast is the most persistent debate in homebrewing supply choices, and after brewing with both formats for years across dozens of styles, I’ve developed a clear framework for when each format wins.
Belle Saison and French Saison are Lallemand’s two saison yeast offerings — both targeting the farmhouse ale tradition, both producing the phenolic-fruity-spicy character that defines the style, but with different intensity and character profiles tha
Diamond Lager and NovaLager are two newer additions to the dry lager yeast market that address specific gaps left by the established W-34/70 and S-23 options.
WB-06 and Munich Classic are the two most widely used dry wheat beer yeasts — WB-06 from Fermentis for German Hefeweizen character; Munich Classic from Lallemand targeting the same style.
BE-256 and T-58 are Fermentis’s two dry Belgian ale yeasts — both produce the spicy, phenolic, fruity character that defines Belgian ale styles, but with meaningfully different profiles that suit different Belgian beer categories.
Hornindal and Eikra are two of the most distinctive kveik strains — both from Western Norway, both capable of high-temperature fermentation, but producing dramatically different flavor profiles that define different applications for the kveik categor
Kveik Voss and Lutra are two of the most practically useful yeast strains to enter homebrewing in decades — both derived from Norwegian farmhouse kveik traditions, both capable of fermenting at temperatures that would produce harsh fusel alcohol and
Verdant IPA and BRY-97 are two modern dry yeast options that target very different points in the ale yeast spectrum — Verdant is Lallemand’s purpose-built NEIPA strain with documented biotransformation capability; BRY-97 is a clean, high-attenuation
W-34/70 and S-23 are the two most widely used dry lager yeasts in homebrewing — W-34/70 from Fermentis (Saflager) is the benchmark clean lager strain; S-23 from Fermentis is its fruitier, more complex sibling that polarizes opinion.