1099 is a mildly malty and slightly fruity fermentation profile, less tart and dry than 1098 British Ale With good flocculation characteristics, this yeast clears well without filtration Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A classic yeast strain from the notorious Whitbread Brewery.  This strain comes from the same brewery as 1098, but is a bit fuller and more malt forward.  Works great in low gravity beers as body, mouthfeel and malt character are all maintained, even with a small grain bill. Try this strain in your next traditional English Ale! 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. Attenuation: 68-72% Flocculation: Medium High Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-75°F Cell Count: 100 Billion 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 For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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3726 produces complex esters balanced with earthy/spicy notes. Perfect for farmhouse ales and saisons Slightly tart and dry with a peppery finish Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation 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. Attenuation: 74-79% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 70-84°F Cell Count: 100 Billion Styles: Saison Biere de Garde Belgian Blond Ale Belgian Pale Ale Belgian Golden Ale For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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1275 produces classic British bitters with a rich, complex flavor profile Light malt character, low fruitiness, low esters, clean and well balanced Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation The Thames Valley strain is great for most classic English styles.  Perfectly suited for a bitter, ESB or Brown ale.  This strain will craft you a rich and easy drinking English ale, even at room temperature! This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. Attenuation: 77% Flocculation: Low Medium Alcohol Tolerance: 10% Optimum Fermentation Temp: 62-72°F Cell Count: 100 Billion 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 For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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5335 produces moderate levels of acidity. Commonly found in gueuze, lambics, sour brown ales and Berliner Weisse Always used in conjunction with S. cerevisiae and often with various wild yeast Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Lactobacillus is used in the production in a wide array of sour beer styles as well as many food products.  This particular strain is ideal for the acidification of beers, either pre or post cerivisiae fermentation.  Can be use to kettle sour. Lactic acid bacteria isolated from a Belgian brewery. 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 beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. Attenuation: 70-90% Flocculation: Low - High Alcohol Tolerance: 9% Optimum Fermentation Temp: 60-95°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Brown Ale/Oud Bruin Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option 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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1335 is a classic British ale profile with good flocculation and malty flavor characteristics Finishes crisp, clean, and fairly dry Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation One of our favorite strains for producing a nice clear English ale.  Try this on your next English bitter or brown if you prefer a drier, easier drinking beer. A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. Attenuation: 73-76% Flocculation: High Alcohol Tolerance: 10% Optimum Fermentation Temp: 63-75°F Cell Count: 100 Billion Styles: American Brown Ale 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 For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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3638 is a complex alternative to the standard German wheat strain profile, producing apple, pear, and plum esters in addition to the dominant banana character Esters are complemented nicely by clove and subtle vanilla phenolics Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A great all around German wheat beer strain! 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%. Attenuation: 70-76% Flocculation: Low Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-75°F Cell Count: 100 Billion Styles: Weissbier Dunkles Weissbier Weizenbock Roggenbier For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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5112 is a strain of wild yeast that was isolated from brewery cultures in the Brussels region of Belgium Produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation 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 gueuze, lambics and sour browns and 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. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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3056 is a proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain A great choice when a subtle German style wheat beer is desired Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation We brewed a batch with this yeast strain and entered it in to competition.  The batch took both first and second place, one with lacto and one without.  This provides a well balanced wheat beer.  If the 3068 strain is a bit too much for you in the estery - ripe banana direction, then this should suite you nicely.   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. Attenuation: 73-77% Flocculation: Medium Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-74°F Cell Count: 100 Billion Styles: Dunkelweizen Weizen/Weissbier Weizenbock For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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5526 is a wild yeast strain isolated from Belgian lambic beers Produces a pie cherry-like flavor and sourness along with distinct “Brett” character Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation The quintessential "Brett" strain used for the production of Lambic and other beers. 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. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option 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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