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1007 German Ale

A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Flocculation: low

Attenuation: 73-77%

Temperature Range: 55-68° F (13-20° C)

Alcohol Tolerance: approximately 11% ABV

 Styles:  American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch, Northern German Altbier

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1010 American Wheat

A strong fermenting, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable.

Flocculation: Low

Attenuation: 74-78%

Temperature Range: 58-74° F (14-23° C)

Alcohol Tolerance: approximately 10% ABV

Styles:  American Wheat or Rye Beer, Cream Ale, Düsseldorf Altbier, Kölsch, Northern German Altbier

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1028 London Ale

A rich, 15-22C

Alcohol Tolerance: 11%ABV

Styles:  Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout

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1056 American Ale

Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

Flocculation: Medium-Low

Attenuation: 73-77%

Temperature Range: 60-72F, 15-22C

Alcohol Tolerance: 11% ABV

Styles:  American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer

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1084 Irish Ale

This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Flocculation: Medium

Attenuation: 71-75%

Temperature Range: 62-72F, 16-22C

Alcohol Tolerance: 12% ABV

Styles:  American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer

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1098 British Ale

This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).

Flocculation: Medium

Attenuation: 73-75%

Temperature Range: 64-72 F, 18-22C

Alcohol Tolerance: 10% ABV

Styles:  Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-

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1099 Whitbread Ale

A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, 18-24C

Alcohol 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

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1187 Ringwood Ale

A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.

Flocculation: High

Attenuation: 68-72%

Temperature Range: 64-74F, 18-23C

Alcohol Tolerance: 10% ABV

Styles:  American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown

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1214 Belgian Ale

A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

Flocculation: medium-low

Attenuation: 74-78%

Temperature Range: 68-78° F (20-24° C)

Alcohol Tolerance: approximately 12% ABV

Styles:  Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier

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1272 American Ale II

With many of the best qualities that brewers look for when brewing American styles of beer, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Flocculation: Medium-High

Attenuation: 72-76%

Temperature Range: 60-72F, 15-22C

Alcohol Tolerance: 10% ABV

Styles:  American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer

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1275 Thames Valley Ale

This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, capsule low fruitiness, low esters and is clean and well balanced.

Flocculation: medium-low

Attenuation: 77%

Temperature Range: 62-72° F (16-22° C)

Alcohol Tolerance: approximately 10% ABV

Styles:  Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter

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1318 London Ale III

Originating from a traditional London brewery, very light and softly balanced palate. This strain will finish slightly sweet.

Flocculation: high

Attenuation: 71-75%

Temperature Range: 64-74° F (18-23° C)

Alcohol Tolerance: approximately 10% ABV

Styles:  American Amber Ale, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Mild, Oatmeal Stout, Old Ale, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout

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1332 Northwest Ale

One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.

Flocculation: high

Attenuation: 67-71%

Temperature Range: 65-75° F (18-24° C)

Alcohol Tolerance: approximately 10% ABV

Styles:  American Amber Ale, American Barleywine, illness American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Classic American Pilsner, Fruit Beer, Imperial IPA, Spice, Herb, or Vegetable Beer

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1335 British Ale II

A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, Brown Porter, Cream Ale, Dry Stout, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter

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1388 Belgian Strong Ale

The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer

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1450 Denny’s Favorite 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: Low

Attenuation: 74-76%

Temperature Range: 60-70F 15-21C

Alcohol 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

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1469 – Yorkshire

This strain produces ales with a full chewy malt flavor and character, 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: High

Attenuation: 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

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1728 Scottish Ale

Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.

Flocculation: high

Attenuation: 69-73%

Temperature Range: 55-75° F (13-24° C)

Alcohol Tolerance: approximately 12% ABV

Styles:  American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80, Scottish Heavy 70, Scottish Light 60, Strong Scotch Ale, Wood-Aged Beer

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1762 Belgian Abbey Ale II

An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.

Flocculation: medium

Attenuation: 73-77%

Temperature Range: 65-75° F (18-24° C)

Alcohol Tolerance: approximately 12% ABV

 

Styles:  American Barleywine, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale

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1968 London ESB

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A very good cask conditioned ale strain, sovaldi this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, there increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

 

 

Flocculation: Very High

Attenuation: 67-71%

Temperature Range: 64-72F, 18-22C

Alcohol Tolerance: 9% ABV

 

Styles:

English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice, Herb, or Vegetable Beer, Standard/Ordinary Bitter, Wood-Aged Beer

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2000 Budvar

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, 9-13C

Alcohol Tolerance: 9% ABV

 

Styles:  Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager

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2001 Urquell

With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.

Flocculation: Medium-High

Attenuation: 72-76%

Temperature Range: 48-56F, 9-13C

Alcohol Tolerance: 9% ABV

 

Styles:  Bohemian Pilsner

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2007 Pilsen Lager

Wyeast 2007 is the classic American lager strain. This mild, remedy neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.

Flocculation: Medium

Attenuation: 71-75%

Temperature Range: 48-56F, 9-13C

Alcohol Tolerance: 9% ABV

 

Styles:  Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American Lager

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2035 American Lager

A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.

Flocculation: Medium

Attenuation: 73-77%

Temperature Range: 48-58F, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager

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2042 Danish Lager

This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, 8-13C

Alcohol Tolerance: 9% ABV

 

Styles:  Classic American Pilsner, Dark American Lager, Dortmunder Export, Lite American Lager, Munich Helles, Premium American Lager, Standard American Lager

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2112 California Lager

This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer

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2124 Bohemian Lager

This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager

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2206 Bavarian Lager

Used by many German breweries to produce rich, full-bodied, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete.

Flocculation: medium-high

Attenuation: 73-77%

Temperature Range: 46-58° F (8-14° C)

Alcohol Tolerance: approximately 9% ABV

 

Styles:  Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock

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2278 Czech Pils

Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.

Flocculation: Medium-High

Attenuation: 70-74%

Temperature Range: 50-58F, check 10-14C

Alcohol Tolerance: 9% ABV

 

Styles:  Bohemian Pilsner

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2308 Munich Lager

This is a unique strain, capable of producing fine lagers. It is very smooth, no rx well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.

Flocculation: medium

Attenuation: 70-74%

Temperature Range: 48-56° F (9-13° C)

Alcohol Tolerance: approximately 9% ABV

 

Styles:  Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna Lager

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