1007 German Ale Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55°F. Flocculation - low; apparent attenuation - 73 - 77%. (55-66°F)
1084 Irish Ale Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full bodied. Flocculation - medium; apparent attenuation - 71-75%. (62-72°F)
1338 European Ale From Wissenschaftliche in Munich. Full bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation - high; apparent attenuation - 67-71%. (60-72°F)
1098 British Ale From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65°F. Flocculation - medium; apparent attenuation - 73-75%. (64-72°F)
1056 American Ale Used commercially for several classic American Ales, this strain ferments dry, finishes soft, smooth and clean, and is very well balanced. Flocculation - low to medium; apparent attenuation - 73-77%. (60-72°F)
1028 London Ale Rich, minerally profile, bold and crisp, with some diacetyl production. Flocculation - medium; apparent attenuation - 73-77%. (60-72°F)
3056 Bavarian Wheat Blend of top-fermenting strains producing mildly estery and phenolic wheat beers. Flocculation - medium; apparent attenuation - 73-77%. (64-70°F)
1968 London ESB Ale Highly flocculant ale yeast with rich, malty character and balanced fruitiness. High degree of flocculation makes this an excellent strain for cask-conditioned Ales. Flocculation - high; apparent attenuation - 67-71%. (64-72°F)
1728 Scottish Ale Rich, smokey, peaty character ideally suited for scottish style ales, smoked beers and high gravity ales. Flocculation - high; apparent attenuation - 69-73%. (55-70°F)
3068 Weihenstepan Wheat Saccharomyce delbruckii single strain culture for German wheat beers. Flocculation - low; apparent attenuation - 73-77% (64-70°)
1214 Belgian Abbey Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation - medium; apparent attenuation - 72-76% (58-68°F)
3944 Belgian White Beer Slight phenolic character for classic Belgian styles including grand cru. Alcohol tolerant. Flocculation - medium; apparent attenuation - 72-76% (60-68?°F)
3278 Brettanomyces bruxellensis blend Belgian Lambic style yeast with rich, earthy, odiferious character and acidic finish. Flocculation - low to medium; apparent attenuation 71-75%. (65-75°F)

2007 Pilsen Lager A classic American pilsner strain, sturdy and simple to use. Ferments dry and crisp. Flocculation - medium; apparent attenuation - 71-75%. (48-56°F)
2308 Munich Lager W308 strain from Munich. Very smooth, well-rounded and full-bodied. Flocculation - medium; apparent attenuation - 73-77%. (48-56°F)
2042 Danish Lager Rich, crisp and dry. Soft, light profile which accentuates hop characteristics. Flocculation- low; apparent attenuation - 73-77%. (46-56°F)
2206 Bavarian Lager yeast Used by many German breweries to produce rich, full-bodied, malty beers. Flocculation - medium; apparent attenuation - 73-77%. (48-58°F)
2035 American Lager Not a pilsener strain. Bold, complex and woody, producing a slight diacetyl. Reportedly used in New Ulm, MN. Flocculation - medium; apparent attenuation - 73-77%. (48-58°F)
2124 Bohemian Lager yeast A pilsner yeast from the Czech Republic. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation - medium; apparent attenuation - 69-73%. (46-54°F)
2112 California Lager Retains Lager characteristics at temperatures up to 65°F, and produces malty, brilliantly-clear beers. Flocculation - high; apparent attenuation - 67-71%. (58-68°F)
2565 Kolsch A hybrid of Ale and Lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation - low; apparent attenuation - 73-77%(56-64°F)
2278 Czech Pils Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation - medium to high; apparent attenuation - 70-74%. (46-54°F)

Wyeast Laboratories have come out with a number of new liquid yeast strains. Now more than ever you can find a yeast for the particular beer style you're brewing.

1272 American Ale II Fruiter and more flocculant than 1056 (Attenuation 72-76%, flocculation high)
1275 Thames Valley Ale Produces classic British bitters, rich complex flavor profile. (Attenuation 72-76%, flocculation medium)
1318 London Ale III From traditional London brewery with great malt and hop profile. (Attenuation 71-75%, flocculation high)
1335 British Ale II Typical of British ale fermentation profile with good flocculating and malt flavor characteristics. (Attenuation 73-76%, flocculation high)
1388 Belgian Strong Ale Neutral flavor yeast with moderate to high alcohol tolerance. (Attenuation 73-77%, flocculation low)
1742 Swedish Porter Stark beer nordic style yeast of unknown origin. (Attenuation 69-73%, flocculation medium)
1762 Belgian Abbey II High gravity yeast with distinct solventy flavor profile. (Attenuation 73-77%, flocculation high)
2247 Danish Lager II Clean dry flavor profile often used in aggressively hopped pilsners. (Attenuation 73-77%, flocculation low)
2272 North American Lager Tradition culture of North American Lagers and light pilsners. Flocculates well. (Attenuation 70-76%, flocculation high)
3333 German Wheat Subtle flavor profile for wheat yeast with classic weisse profile. (Attenuation 70-76%, flocculation high) 3787 Trappist High Gravity Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. (Attenuation 75-80%, flocculation medium)
3942 Belgian Wheat Estery low phenol producing yeast from a small Belgian brewery. (Attenuation 72-76%, flocculation medium)