Wyeast™

This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated. Flocculation: LowAttenuation: 74-76%Temperature Range: 60-70F 15-21CAlcohol Tolerance: ABV 10% Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Classic Rauchbier, Cream Ale, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. Flocculation: Medium-HighAttenuation: 70-74%Temperature Range: 50-58°F, 10-14°CAlcohol Tolerance: 9% ABV Styles: Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Munich Dunkel, Schwarzbier (Black Beer), Vienna Lager We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Flocculation: Medium Attenuation: 74-79% Temperature Range: 70-84 ABV: 12% Good for Styles: Saison, Biere de Garde, Belgian Blond Ale, Belgian Pale Ale, Belgian Golden Strong Ale We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. Flocculation: Low-MediumAttenuation: 73-77%Temperature Range: 48-58° F (9-14° C)Alcohol Tolerance: Approximately 9% ABV Styles: Baltic Porter, Classic Rauchbier, Oktoberfest/Marzen, Vienna Lager We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Ey2d is suggested for white wines. It has been selected for it tolerance to low cellar temperatures. Species: Oenococcus oeni A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Note: Availability of this item is seasonal. We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. Flocculation: Medium-HighAttenuation: 68-72%Temperature Range: 64-75F, 18-24CAlcohol Tolerance: 10% ABV Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. Flocculation: MediumAttenuation: 73-77%Temperature Range: 64-74°F, 18-23°CAlcohol Tolerance: 10% ABV Styles: Dunkelweizen, Weizen/Weissbier, Weizenbock We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. Flocculation: LowAttenuation: NATemperature Range: 60-75°F, 15-24°CAlcohol Tolerance: 14% ABV Styles: Dai Ginjo, Nigori Plum Wine, Sake, Strawberry, Cherry, Peach, etc. We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. Flocculation: HighAttenuation: 67-71%Temperature Range: 64-72'F (18-22'C)Alcohol Tolerance: 9%ABV Styles: English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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L. buchneri. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture's sensitivity to hop compounds. Origin: Flocculation: Attenuation:Temperature Range: 60-95° F (15-35° C)Alcohol Tolerance: N/A Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct Brett character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation: MediumAttenuation: Very HighTemperature Range: 60-75° F (15-24° C)Alcohol Tolerance: Approximately 12% ABV Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Flocculation: VariableAttenuation: 80%Temperature Range: 65-85°F (18-30°C) Alcohol Tolerance: 11% ABV Beer Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic   We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. Flocculation: LowAttenuation: 70-76%Temperature Range: 64-75°F, 18-24°CAlcohol Tolerance:10% ABV Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic sweaty horse blanket character of indigenous beers such as gueuzes, lambics, and sour browns.May form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop. Flocculation: MediumAttenuation: Very HighTemperature Range: 60-75° F (15-24° C)Alcohol Tolerance: Approximately 12% ABV Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Flocculation: VariableAttenuation: 70-80%Temperature Range: 63-75°F (17-24°C)Alcohol Tolerance: Approximately 11% ABV Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. Flocculation: Medium-HighAttenuation: 71-75%Temperature Range: 48-56F, 9-13CAlcohol Tolerance: 9% ABV Styles: Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics. Flocculation: LowAttenuation: NATemperature Range: 65-80°F, 18-27°CAlcohol Tolerance: 21% ABV Styles: Brandy, Cognac, Armagnac, Eau de Vie, Grappa/Marc/Bagaceira, Rum, Scotch, Vodka

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Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 17% ABV Styles: Asti type, Brandy, Cabernet Franc, Cava type, Chardonnay, Cognac, Armagnac, Common Perry, Dolcetto, Dry Mead, Eau de Vie, French Cider, Grappa/Marc/Bagaceira, Melon (Muscadet), Muscat Blanc, Pinot Gris, Pinotage, Red Bordeaux type blends, Rum, Scotch, Semillon, Seyval Blanc, Sherry, Soave type blends, sparkling wine, Traditional Perry, Trebbiano/Ugni Blanc, Vermouth, Vodka, Whiskey We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 14% ABV Styles: Braggot, Colombard, Common Cider, Common Perry, Cyser (Apple Melomel), Dai Ginjo, Dry Mead, Eau de Vie, Ehrenfelser, Eiswien/Icewine, English Cider, Fruit Cider, Gewürztraminer, Late Harvest, Liebfraumilch, Madeira type, Málaga type, Marsala type, Metheglin, Müller-Thurgau, Muscadine, New England Cider, Niagara, Open Category Mead, Other Fruit Melomel, Other Specialty Cider or Perry, Plum Wine, Pyment (Grape Melomel), Riesling, Sauternes, Semi-sweet Mead, Seyval Blanc, Sherry, Strawberry, Cherry, Peach, etc. Sweet Mead, Sylvaner, Traditional Perry, Vermouth, Vidal Blanc, Vignoles, Vinho Verde type We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Species: Saccharomyces pastorianus From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt-driven lagers. Flocculation: MediumAttenuation: 72-74%Temperature Range: 52-62° F (9-13° C)Alcohol Tolerance: Approximately 10% ABV Styles: Munich Helles, Munich Dunkel, Festbier, Märzen, Schwarzbier, Helles Bock, Dunkles, Bock, Doppelbock, and Eisbock. We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts. Flocculation: Low-MediumAttenuation: NATemperature Range: 60-90°F, 16-32°CAlcohol Tolerance: 14% ABV Styles: Brandy, Chianti type blends, Cognac, Armagnac, Common Perry, Madeira type, Málaga type, Marsala type, Merlot, Monastrell, New England Cider, Sangiovese/Brunello,Tempranillo, Touriga Nacional, Traditional Perry, Vin Santo, Vinho Verde type blends, Zinfandel We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinous. Well suited to higher sugar content musts. Flocculation: Medium-lowAttenuation: NATemperature Range: 60-90°F, 15-32°CAlcohol Tolerance: 14% ABV Styles: Bordeaux Rouge type blends, Southern Rhône type blends, Super-Tuscan type blends, Valpolicella type blends, Sauvignon Blanc, Vignoles, Viognier, Baco Noir, Barbera, Cabernet Franc, Cabernet Sauvignon, Carignane, Cinsaut, Concord, De Chaunac, Lemberger, Malbec, Merlot, Monastrell, Petit Verdot, Petite Sirah, Syrah/Shiraz, Tempranillo, Meritage type blends, Port type, French Cider, Specialty Cider or Perry, Fruited Cider, Dry Mead, Experimental Mead We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. Flocculation: MediumAttenuation: 72-76%Temperature Range: 64-74°F (18-23°C)Alcohol Tolerance: Approximately 12% ABV Styles: Belgian Pale Ale, Belgian Tripel, Witbier We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause ropiness and produce low levels of diacetyl with extended storage time. Origin:Flocculation Attenuation:Temperature Range: 60-95° F (15-35° C)Alcohol Tolerance: N/A Styles: Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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3463 Forbidden Fruit - Private Collection Species: Saccharomyces cerevisiae  A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Flocculation: LowAttenuation: 72-76%Temperature Range: 63-76°F, 17-24°CAlcohol Tolerance: 12% ABV Styles: Belgian Specialty Ale, Witbier, White IPA We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 14% ABV Styles: Apple Wine, Barbera, Carmenere, Chianti type blends, Cyser (Apple Melomel), De Chaunac, Dolcetto, Fruit Cider, Lambrusco type, Malbec, Montepulciano, Nebbiolo (Barolo, Barbaresco), New England Cider, Petit Verdot, Recioto, Rioja type blends, Sangiovese/Brunello, Super-Tuscans, Tempranillo, Valdepenas, Valpolicella, Vin Santo, Vino da Tavola We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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