New England IPAs – also sometimes called hazy or juicy IPAs – are growing in popularity because of their tropical flavors, creamy mouthfeel, and low bitterness. If you’re considering brewing this style at home, it’s important to choose the right yeast.
The best yeast for brewing NEIPAs offers medium-high citrusy esters with fast fermentation times, 75% attenuation, and low to low-medium flocculation. The yeast can be dry or liquid depending on personal preference. Popular yeasts for this style include the Wyeast London Ale III, the White Labs London Fog Ale, and both the SafAle US-04 and US-05.
Continue reading to find out more about the best yeast strains for NEIPAs, including the most important characteristics, the best yeast strains on the market, and how to harvest your own.
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How to choose the right yeast for NEIPA (New England India Pale Ales)?
When choosing the right yeast for NEIPAs, it’s important to consider the main characteristics and qualities of different yeast strains.
Find a yeast strain with a citrus ester profile, reasonable krausen, a fast fermentation time, 75% attenuation, low to medium flocculation, and a 65-80℉ range.
Choosing the right yeast for your homebrew NEIPA
| Yeast | Fermentation temperature | Attenuation | Flocculation | Type of yeast |
|---|---|---|---|---|
| IDEAL | 68-70℉ | ~75% | Low | Dry or Liquid |
| CellarScience CALI Dry Yeast | 59-72℉ | 71-76% | Medium | Dry |
| Imperial Organic A04 Barbarian | 62-70℉ | 73-74% | Medium | Liquid |
| Imperial Organic A20 Citrus | 67-80℉ | 74-78% | Low | Liquid |
| Imperial Organic A24 Dry Hop | 64-74℉ | 74-78% | Medium | Liquid |
| Imperial Organic A38 Juice | 64-74℉ | 75-76% | Medium | Liquid |
| Lallemand LalBrew New England | 59-72℉ | High - not specified | Medium | Dry |
| Lallemand LalBrew Nottingham | 50-72℉ | High - not specified | High | Dry |
| Omega British Ale V | 64-74℉ | 71-75% | High | Liquid |
| Omega Cosmic Punch Ale | 64-75℉ | 71-76% | High | Liquid |
| Omega DIPA Ale | 65-72℉ | 72-80% | Low to medium | Liquid |
| Omega Tropical IPA | 70-85℉ | 82-90% | Very low | Liquid |
| Omega Dried Lutra Kviek | 68-95℉ | 75-82% | Medium-high | Dry |
| SafAle US-04 | 64-79℉ | 74-82% | High | Dry |
| SafAle US-05 | 64-79℉ | 78-82% | Low to medium-low | Dry |
| White Labs Burlington Ale | 66-72℉ | 75-80% | Medium | Liquid |
| White Labs London Fog Ale | 64-72℉ | 75-82% | Low to medium | Liquid |
| Wyeast American Ale | 60-72℉ | 73-77% | Medium | Liquid |
| Wyeast London Ale III | 64-74℉ | 71-75% | High | Liquid |
These factors are important when considering the best yeast strain for this style. Each one will affect the beer differently and provide slight variations depending on the strain’s qualities.
Ester profile
Flavor and aroma are important for any beer in any style. This isn’t an exception for NEIPAs.
The ester profile of NEIPAs should be medium to medium-high. For this style, we’re looking to enhance its citrusy, fruity, and tropical flavors and aromas through the esters from the yeast strain used.
Krausen
Because NEIPAs are dry-hopped during either primary or secondary fermentation (or both), top-cropping yeast strains can make dry-hopping a difficult process, as the hops can’t fall down into the beer.
For NEIPAs, and for whichever yeast strain, dry hop when the Krausen falls. This allows the hops to find themselves all the way into the beer and promotes less oxidation.
Fermentation time
NEIPAs taste best immediately after fermentation is complete.
The best yeasts for NEIPAs are ones that ferment quickly.
This also contributes to an ideal dry-hopping time frame, one that lets the important aspects of your hops shine without imparting their undesired, vegetative flavors and aromas.
Attenuation
A yeast strain with too high of an attenuation will result in a dry beer.
Since NEIPAs offer a bit of sweetness from their citrusy flavors, use a yeast strain with medium to medium-high attenuation. Yeasts with around 75% attenuation are ideal and will leave the right amount of sugars for the NEIPA style.
Flocculation
Although you can get the hazy appearance of a NEIPA through many different factors, the proper flocculation from your yeast strain will bolster the hazy characteristics of the NEIPA.
Yeast with low flocculation will be left suspended in the beer, resulting in a more dense haze. High flocculating yeast can work, but you then depend more on other variables to achieve the haziness in your beer.
Generally, reach for low flocculation in yeast for NEIPAs.
By the way, this article is part of a series on the NEIPA style of beer. Learn more about the best water profile for NEIPAs, how to brew a NEIPA, and even the best NEIPAs to try!
Harvesting commercial yeast from craft NEIPA beers
Harvesting is the idea of culturing yeast with the goal of using it again. Essentially, you’re taming the yeast from the beer and producing more of it.
Harvesting yeast can be as easy as saving some leftover beer from the bottom of a bottle or keg of beer and adding distilled water to it. Then, let it separate for about 30 minutes and pour into a sanitized container. Stick the container, or containers, into the fridge for a couple of days, and you have your own yeast culture.
I also have a more in-depth guide to harvesting yeast!
The best liquid yeast strains for brewing a NEIPA beer
Liquid yeast has its benefits and is favored among many brewers for many reasons.
Liquid yeasts include more strains than dry yeast. They can also be harvested and cultured more easily, making them cheaper and more convenient in the long run. Liquid yeast strains require more demanding packing and transportation, making them more expensive in the short run, however. Liquid strains also don’t last as long as dry yeast strains.
Choosing between liquid and dry yeast comes down to what you need, how fast you need it, when you need it, reusability, and personal preference. If you find one that works for you, use it.
Wyeast
Wyeast recommends a couple of different yeast strains for the New England IPA, including WY1318 London Ale III and WY1056 American Ale yeast.
London Ale III
The Wyeast London Ale III yeast retains a malt and hops balance in the beer’s taste and aroma.
Some important characteristics of this yeast include:
- Ester profile – Sweet and does well with the NEIPA’s fruity and tropical characteristics
- Temperature range – 64-74℉
- Flocculation – High
- Attenuation – 71-75%
American Ale
The Wyeast American Ale yeast has a clean flavor with minimal fruitiness and ester production. It enables the bright hop flavors and aromas of the NEIPA.
Other important characteristics of this yeast include:
- Temperature range – 60-72℉
- Flocculation – Medium
- Attenuation – 73-77%
White Labs
White Labs has two different yeast strains that it recommends for Hazy or New England IPAs: the WLP066 London Fog Ale Yeast and WLP095 Burlington Ale Yeast.
London Fog Ale
The White Labs London Fog Ale yeast gives a sweetness to the beer and offers a balance of malt and hop flavors and aromas.
Other important characteristics of this yeast include:
- Ester profile – This strain imparts medium fruity esters
- Temperature range – 64-72℉
- Flocculation – Low to medium
- Attenuation – 75-82%
Burlington Ale
The White Labs Burlington Ale yeast strain offers more esters than WLP066. It does better at balancing the flavors and aromas of the malt and hops used.
Other important characteristics of this yeast include:
- Temperature range – 66-72℉
- Flocculation – Medium
- Attenuation – 75-80%
Imperial Organic
Over at Imperial Organic, the yeast strains recommended for NEIPAs are A04 Barbarian, A20 Citrus, A24 Dry Hop, and A38 Juice. These yeast strains are all organic.
A04 Barbarian
The Imperial Organic A04 Barbarian will give your beer stone fruit esters. It makes a great partnership with citrus-forward hops. It works particularly well for the style.
Other important characteristics of this yeast include:
- Temperature range – 62-70℉
- Flocculation – Medium
- Attenuation – 73-74%
A20 Citrus
The Imperial Organic A20 Citrus strain provides orange and lemon esters to your beer. It can be used at high temperatures to enhance these fruity esters. It makes a great yeast for the NEIPA style. It’s worth noting that this yeast can be tricky, acting as if fermentation has ceased, and then continuing slowly.
Other important characteristics of this yeast include:
- Ester profile – provides orange and lemon esters to your beer
- Temperature range – 67-80℉
- Flocculation – Low
- Attenuation – 74-78%
A24 Dry Hop
The Imperial Organic A24 Dry Hop yeast strain is a blend of the previous two from Imperial Yeast (A04 Barbarian and A20 Citrus). The esters in this combination yeast strain accentuate hop-forward beers with peach and apricot scents.
Other important characteristics of this yeast include:
- Temperature range – 64-74℉
- Flocculation – Medium
- Attenuation – 74-78%
A38 Juice
The A38 Juice yeast strain is Imperial Yeast’s claimed ‘go-to’ for NEIPAs. This strain emphasizes the juicy flavors of common NEIPA hop varieties. It produces esters that are juicy and fruity with a citrus punch.
Other important characteristics of this yeast include:
- Temperature range – 64-74℉
- Flocculation – Medium
- Attenuation – 72-76%
Omega
Omega Yeast boasts the largest profile of yeast strains for NEIPAs, including a new, trademarked strain OYL-402 Cosmic Punch Ale. Others from OY include OYL-011 British Ale V, OYL-200 Tropical IPA, and OYL-052 DIPA Ale.
OYL-011 British Ale V
The Omega British Ale V strain offers hazy stability and sweetness, perfect for Juicy or Hazy IPAs. It works harmoniously with new-school hops to enhance and promote the citrus, fruity, and tropical flavors and aromas present in these varieties.
Other important characteristics of this yeast include:
- Temperature range – 64-74℉
- Flocculation – High
- Attenuation – 71-75%
OYL-200 Tropical IPA
The Omega Tropical IPA strain promotes delicate tropical esters and a smooth finish. It’s possible to use higher temperatures to heighten these characteristics.
Other important characteristics of this yeast include:
- Temperature range – 70-85℉
- Flocculation – Very low
- Attenuation – 82-90%
OYL-052 DIPA Ale
The Omega DIPA Ale yeast boasts similar characteristics to contemporary hops, and the peach, pineapple, and apricot notes complement the hop-forward tastes and aromas of this style. If fermented at lower temperatures, a diacetyl rest is recommended. It’s commonplace to use this yeast strain with other ale yeast strains suitable for NEIPAs.
Other important characteristics of this yeast include:
- Temperature range – 65-72℉
- Flocculation – Low to medium
- Attenuation – 72-80%
OYL-402 Cosmic Punch Ale
Omega’s patent-pending Cosmic Punch Ale strain produces thiols through biotransformation, exhibiting grapefruit, passionfruit, and guava notes to the beer. Pairs great with popular hops for New England IPAs.
Other important characteristics of this yeast include:
- Temperature range – 64-75℉
- Flocculation – High
- Attenuation – 71-75%
The best dry yeast strains for brewing a NEIPA beer
Dry versus liquid yeast is a debate that’s solved by personal preference. They each have their pros and cons.
Dry yeast is sought-after as being more versatile and resilient than liquid yeast. It doesn’t require a starter, is easier to package, and can last longer – up to three years – than liquid strains.
Although there are fewer strains of dry yeast, it can become a favorite among brewers of any level for these reasons.
SafAle
Fermentis’ SafAle strains consist of a couple that are suitable for NEIPAs, including SafAle US-05 and SafAle S-04. These strains work well with the New England IPA to enhance the style’s delicate fruity tastes and aromas.
SafAle US-05
The SafAle US-05 is a more balanced strain compared to the (also recommended) US-04. It offers ease of use and consistency with low esters and flavors that let the modern NEIPA hop aromas and flavors shine.
Other important characteristics of this yeast include:
- Temperature range – 64-79℉
- Flocculation – Low to medium-low
- Attenuation – 78-82%
SafAle S-04
The SafAle S-04 strain is more suited for the NEIPA, this yeast produces floral and fruity esters and often helps create a less hazy NEIPA.
Other important characteristics of this yeast include:
- Temperature range – 64-79℉
- Flocculation – High
- Attenuation – 74-82%
CellarScience
CellarScience produces a versatile yeast strain that can be used in any type of ale. Although not specifically designed for hazy or juicy IPAs, Cellar Science CALI Dry Yeast can be used in NEIPAs.
CellarScience CALI Dry Yeast
This versatile yeast strain finds itself useful as a strain that lets the flavors and aromas of the NEIPA modern hop varieties do the heavy lifting. While providing adequate haze and stability, as well as a suitable mouthfeel, this neutral strain does well with the NEIPA style.
Other important characteristics of this yeast include:
- Temperature range – 59-72℉
- Flocculation – Medium
- Attenuation – 71-76%
Lallemand
Lallemand Brewing provides two yeast strains suited for Juicy and Hazy IPAs. These two strains include LalBrew Nottingham, a versatile strain, and LalBrew New England, a strain outfitted for the NEIPA style.
LalBrew Nottingham
The Lallemand LalBrew Nottingham strain is versatile and usable in NEIPAs. It offers less haze than other yeast strains but still provides fruity esters desirable in the style.
Other important characteristics of this yeast include:
- Temperature range – 50-72℉
- Flocculation – High
- Attenuation – High
LalBrew New England
The LalBrew New England produces fruity peach and tropical esters that are perfect for NEIPAs. It promotes hop biotransformation to accentuate their flavors and aromas.
Other important characteristics of this yeast include:
- Temperature range – 59-72℉
- Flocculation – Medium
- Attenuation – High
Omega
Omega Yeast’s prime candidate for dry yeast is OYL-071DRY Dried Lutra Kviek. This strain boasts characteristics that suit many beer styles, but retains a couple key components that make it perfect for the NEIPA style.
OYL-071DRY Dried Lutra Kviek
The Omega Dried Lutra Kviek yeast is a gluten-free strain that can be used in almost any style of beer and has notably fast finishing times, making it an ideal candidate for hazy or juicy NEIPAs. This strain allows for a smooth dry hopping process and lets the other beer ingredients work their magic.
Other important characteristics of this yeast include:
- Temperature range – 68-95℉
- Flocculation – Medium-high
- Attenuation – 75-82%