A04 is an excellent yeast strain for any hop forward beer. Wonderfully suited for juicy, hazy New England IPAs
Barbarian produces stone fruit esters that work great when paired with citrus hops
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
A04 Barbarian will attack your IPAs with esters of stone fruit when paired with citrus hops. Who doesn’t love that combo in their beer... tasty! For an exceptionally balanced IPA we highly recommend A04 Barbarian.
Attenuation: 73-74%
Flocculation: Medium
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 62-70°F
Cell Count: 200 Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
WLP570 is versatile in that it can produce low to high gravity Belgian beers up to 12% ABV Exhibits a combination of fruitiness and phenolic characteristics in the flavor profile PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP570 hails from the famous region of East Flanders. This versatile yeast can produce light Belgian ales all the way to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 78-85% Flocculation: Low Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 68-75°F Cell Count: 150 Billion 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.
1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers
Best used for the production of cask-conditioned bitters, ESB and mild ales
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 seldom used strain in the homebrew community, this gem will give a full and complex flavor profile. Will finish relatively sweet but clear. An excellent choice for those who want a clear beer without all of the hassle of fining or filtration.
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.
Attenuation: 67-71%
Flocculation: High
Alcohol Tolerance: 9%
Optimum Fermentation Temp: 64-72°F
Cell Count: 100 Billion
Styles:
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.
Elevates Malt Depth & Smoothness: Specifically formulated to moderate mash pH and balance chloride levels, amplifying rich chocolate and coffee notes in stouts and porters while eliminating harsh roasted bitterness.
Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base.
Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential.
Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH.
All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing.
Crafted for dark, roasted beers, this formula moderates mash pH while emphasizing malt depth and richness. Its balanced carbonate and chloride levels smooth roasted character, supporting chocolate and coffee notes without harshness. Perfect for stouts, porters, and other malt-driven dark ales.
Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing.
Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution.
Importance of Mash pH
Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style.
Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion
Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression
Enhances clarity and stability through improved protein coagulation and yeast performance
With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine.
Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water
Each pack treats: 6 gallons (23 L) of brewing water
For larger batches, add an additional 2 g per gallon
Instructions
Use only with reverse osmosis (RO), deionized (DI), or distilled water.
Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved.
Mash in as usual — no additional acid or salt adjustments are typically required.
Proceed with your normal brewing process.
Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
A10 is loved by brewers for dark beers. Its high alcohol tolerance makes it a go-to for big beers
Produces a unique character that matches up perfectly with roasted and caramel malts
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
A10 Darkness is exemplary for use in stouts, porters, browns, as wells as amber ales. Its unique character pairs perfectly with roasted and caramel malts. Due to it’s alcohol tolerant nature, this strain will also work well in high gravity beers.
Attenuation: 71-75%
Flocculation: Medium
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 62-72°F
Cell Count: 200 Billion
Similar Strains: WLP004, WY1084
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
Lalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference Its reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical Versatile, robust yeast for clean and complete fermentations Lalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity. Key Features: Alcohol Tolerance: Up to 18% v/v, suitable for high-alcohol fermentations. Fermentation Temperature Range: 10–30°C (50–86°F), allowing flexibility across various fermentation conditions. Killer Factor: Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance. Nutrient Requirements: Low to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications. Flocculation: Low to medium, resulting in compact lees and improved clarity. SO₂ Production: Low to moderate, minimizing the need for additional sulfur dioxide additions. H₂S Production: Low, reducing the risk of off-odors. Fermentation Profile & Flavor Contribution EC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions. While not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes. Applications: Sparkling Wines & Traditional Method (Méthode Champenoise): Due to high pressure and alcohol tolerance. Stuck Fermentations: Excellent restart yeast thanks to its resilience and killer activity. Ciders: Clean fermenter that allows fruit expression and can handle cold temperatures. Fruit Wines: Neutral character supports delicate fruit aromas without masking them. Distillation Ferments: High attenuation and ethanol yield. Mead: Strong fermenter in low-nutrient environments when supplemented properly. Beer (Hybrid Styles): Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales. Flavor Profile: Neutral Base: Minimal sensory contribution, allowing primary ingredients to dominate. Enhanced Freshness: May enhance the perception of dryness and freshness. Clean Finish: Very low ester and fusel production, resulting in a crisp and reliable finish. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts. Fermentation Temperature: Maintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles. Download the PDF Download the PDF
Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures
Delivers a clean, neutral ale profile with subtle orange and citrus nuances
Recommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales
Ferment between 77-104°F
Angel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance.
Clean, neutral flavor with delicate orange/citrus notes
Very high flocculation for clear beer without filtration
Strong attenuation (~76–82%) for a dry finish
Rapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C)
Wide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C)
Alcohol tolerance up to 12% ABV
POF-negative and non-diastatic
Fermentation Range:
77–104°F (25–40°C)
Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts
Rehydration Instructions:
Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality.
Applications:
Norwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales
Performs reliably in difficult fermentations, including low nitrogen musts and high alcohol potential
Ideal for restarting sluggish or stuck fermentations
Tolerates extreme conditions: low temperature, low pH, high alcohol, and high sugar
Neutral sensory profile preserves varietal character and wine structure
Strong fermentation kinetics with rapid yeast biomass development
Enartis EZ Ferm 44 is a high-performance yeast strain developed for use in particularly challenging fermentation environments. It is especially effective in musts with low available nitrogen, high sugar content, and low temperature — conditions that often lead to sluggish or stuck fermentations. Its strong fermentative power, high alcohol tolerance (up to 17% v/v), and rapid biomass development make it an excellent choice for fermentation rescue operations and for fermenting difficult lots where reliability is critical. Rather than contributing intense aromatic esters, EZ Ferm 44 has a neutral profile that allows varietal and terroir characteristics to show through. It is also useful when the winemaking goal is to preserve structure and freshness without adding fruity overtones.
Protocol for Use:
Rehydrate in 10 times its weight of water at 35–38°C (95–100°F) for 20 minutes. After rehydration, slowly adapt the yeast to the must temperature by gradually adding must in small volumes over 10–15 minutes. Avoid temperature shocks greater than 10°C (18°F) between the yeast slurry and must. Inoculate immediately after acclimation is complete. For stuck fermentation restarts, follow a full restart protocol including detoxification and yeast acclimatization.
Usage Rate:
Recommended dosage is 20–30 g/hL
— 0.2–0.3 g/L
— 0.76–1.14 g/gal
LalBrew Pomona™ offers a distinctive taste with juicy notes of peach, citrus, and tropical fruits, perfect for enhancing hoppy beers
Developed through advanced yeast breeding, this hybrid strain ensures robust fermentation performance even in high ABV and highly hopped IPA fermentations
Pomona™ enhances biotransformation and haze, ideal for Hazys and other modern IPA styles
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by Lallemand's partner Escarpment Laboratories using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. Escarpment Laboratories is an innovative Canadian yeast company and industry leader in solution-based yeast development and hybridization. The result of this research and selection is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.
Beer Styles: Hop-forward beers
Aroma: Peach, Citrus, Tropical Fruit
Attenuation: 75-84%
Fermentation Range: 64-72°F (18-22°C)
Flocculation: Medium
Alcohol Tolerance: > 10% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Diamond™ delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers
A great strain to brew everything from Munich Helles & German Pilsner to California Common & Vienna Lager
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
A lager strain in the truest sense, Diamond Lager yeast originates from Germany. This yeast is well known for its hearty character and capacity to produce clean, authentic lagers. An excellent choice for a wide range of styles--Munich Helles, Vienna Lager, American Pilsner, Oktoberfest, Shwarzbier and California common--just to name a few. Lallemand's Diamond Lager exhibits high attenuation and high flocculation, with neutral flavor and aroma, characteristic of traditional Lagers.
Beer Styles: Lagers
Aroma: Neutral
Attenuation: High
Fermentation Range: 50-59°F
Flocculation: High
Alcohol Tolerance: 13% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
A09 is a beloved and highly flocculent British ale strain. Well suited for a variety of beer styles
Produces high levels of esters, making it an excellent choice for when balance between malt and yeast derived esters is necessary
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
A09 Pub is a highly sought after strain that home brewers swear by due to is ability to achieve brilliantly bright ales in a short amount of time. Because Pub is extremely flocculent it will tear through fermentation and drop out of your beer quickly. This strain will produce higher levels of esters than most ale strains. A sufficient diacetyl rest is highly recommended when using A09 Pub.
Attenuation: 69-74%
Flocculation: Very High
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-70°F
Cell Count: 200 Billion
Similar Strains: WLP002, WY1968
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
Due to high demand, the 500 g is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Another good all purpose wine yeast used to give complex aromas and flavors, but it really does require proper nutrients to avoid sulfur problems. Especially suited to Chardonnays. Alcohol tolerant to 14%. Ferments from 60 to 80 degrees. Formerly known as "Montrachet".
Download the PDF
WLP028 with its medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers Produces underlying esters of pear and melon which work well with hop and malt derived notes Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! This yeast is all about the malt! It is the choice for fermenting Scottish-style ales that are low in fruity esters and really big on malt flavor. Produces a slight smokiness. It's also good in rich, dark ales, like Oatmeal Stout. We have also had some customers make some good Barleywines with this strain. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-75% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 65-70°F Cell Count: 150 Billion 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.
WLP036 is a traditional altbier-style yeast that produces clean, malty German brown and amber ales Promotes sweet malt notes while relegating hop bitterness to the background Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP036 Dusseldorf Alt is a traditional yeast directly from Dusseldorf, Germany. This strain produces a sweeter more malt-forward beer with much less emphasis on hop flavor. Used for brewing Dusseldorf altbiers, as well as German kolsches, cream ale, American IPA, pale and brown ales, specialty honey ales and even herb & spiced beers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options?
Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 65-72% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 65-69°F Cell Count: 150 Billion 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.
WLP095 is a trusted strain for New England-style IPAs for its ability to balance hop flavors and aromas while balancing bitterness Contributes esters and body to your finished beer PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! This yeast strain took the country by storm during the initial Haze Craze. Ideal for IPAs and other hop forward beers, this yeast will provide a unique flavor profile and nice body. This is the ideal strain to make your favorite North East IPA, New England IPA or Hazy IPA. To ferment this yeast properly pitch at 62-65F and let it rise to 67-70F. Ferment for 10-14 days in the primary. This strain will produce more esters and diacetyl than WLP001; a temperature increase post fermentation is recommended. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 75-80% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 66-72°F Cell Count: 150 Billion 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.
1098 allows malt and hop character to dominate the profile
Ferments dry and crisp, producing well-balanced beers with a clean and neutral 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 yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).
Attenuation: 73-75%
Flocculation: Medium
Alcohol Tolerance: 10%
Optimum Fermentation Temp: 64-72°F
Cell Count: 100 Billion
Styles:
Blonde Ale
English Barleywine
Northern English Brown Ale
Robust Porter
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
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.
WLP653 produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavors Most often used in lambic style beers, Flanders, or sour brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP653 Brettanomyces lambicus offers high intensity Brett character of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. Use WLP653 for Lambic, Flanders Brown (Oud bruin), Flanders Red, Gose, Geuze and Berliner Weisse beers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: N/A Flocculation: Low Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 85°F Cell Count: 150 Billion 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.
Robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates
Optimized for large-scale and industrial production, delivering reliable, vigorous performance with high alcohol yields and strong stress resistance
Ferment between 75-91°F
Angel Yeast GH is a robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates. Optimized for large-scale and industrial production, it delivers reliable, vigorous performance with high alcohol yields and strong stress resistance. With its integrated nutrient blend, GH simplifies fermentation management while ensuring clean, efficient results batch after batch.
High-efficiency fermentation for sugar mashes and alcohol production
Nutrient-enriched formulation supports healthy, vigorous yeast growth
Strong attenuation with alcohol tolerance up to ~18% ABV
Ferments well between 75–91 °F (24–33 °C); ideal at 77–86 °F (25–30 °C)
Suitable for high-gravity washes (240–300 g/L sugar)
Fast, consistent fermentation to dry (SG < 0.990)
Fermentation Range
75–91 °F (24–33 °C)
Recommended for precision production: 77–86 °F (25–30 °C)
Specifically selected for bottle or cask conditioning, ensuring proper carbonation and nuanced flavor development over time
Delivers the sought-after phenolic flavors (barnyard, horse, leather) of Brettanomyces with greater control and consistency than traditional wild cultures
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.
Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather) nicely balanced by refreshing, fruity notes.
Instructions for Use:
SafBrew™ BR-8 should not be rehydrated directly in the beer.
Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 77°F to 84°F. Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.
Usage:
Add 0.67 to 1.34 oz of sugar per gal of beer (5 to 10 grams of sugar per liter of beer) to obtain an additional saturation of 0.33 to 0.67 oz/gal of CO2 (2.5 to 5.0 g/L of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.
Carbonation will be achieved in 1 to 3 months of maturation.
*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
*Carbonation at lower end temperatures (e.g. 59°F / 15°C) can take over 3 months.
Alcohol Tolerance: 8.5% ABV
Optimum Fermentation Temp: 59-77°F
*See the technical data sheet below for more information on rehydration, usage and storage.
WLP023 is great for use in hoppy American and English styles such as pale ales, bitters and ambers Produces a subtle fruity ester profile with notes of apple, clover honey and pear Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP023 Burton Ale is a famous English yeast strain from Burton-on-Trent. This strain is described as fruity, with hits of apple, clover honey, and pear. Perfect for Bitters, IPAs, ESBs, and pale ales. Over the years many home brewers have found WLP023 works exceptionally well in porters and stouts as well. Add a little British character to your next beer with this well round strain! PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 72-78% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 68-73°F Cell Count: 150 Billion 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.
UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios Enhance fermentation power and structure in bold red wines UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity. High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts. Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments. Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes. Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel. Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation. Applications: Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability. Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels. Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated. Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance. Flavor Profile: Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum. Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity. Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel. Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability. Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure. Download the PDF Download the PDF
WLP720 has more residual sweetness than WLP715 Champagne Yeast. Recommended for cider, sweet mead, white wine, and dessert wine Produces a slightly fruity flavor and aroma with an alcohol tolerance up 15% PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP720 mead yeast is a good choice for sweet mead and cider, as well as Blush wines, Gewurztraminer, Sauternes, Riesling. Slightly fruity and will tolerate alcohol concentrations up to 15%. Less attenuative than WLP715, leaving some residual sweetness. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-90% Flocculation: Low Alcohol Tolerance: 10-15% ABV Optimum Fermentation Temp: 70-75°F Cell Count: 150 Billion 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.
CROSS EVOLUTION is your gateway to crafting wines with extraordinary aromatic lift, vibrant fruit expressions, and a silky-smooth mouthfeel
Whether you're producing a crisp Sauvignon Blanc, an elegant rosé, or a bright, fruit-forward Pinot Gris, this yeast strain ensures clean fermentation with enhanced complexity and balanced character in every bottle
Revolutionize aromatic expression and mouthfeel in your wines
CROSS EVOLUTION is an innovative Saccharomyces cerevisiae hybrid yeast strain developed to enhance the sensory profile of white and rosé wines. Its unique enzymatic capabilities are designed to unlock bound aroma precursors, leading to intensified floral and tropical fruit notes, while promoting a rich, balanced mouthfeel. Optimized for fermentations requiring robust performance under challenging conditions, CROSS EVOLUTION delivers wines that are vibrant, fruit-forward, and elegantly structured.
High Ester Production: Generates elevated levels of tropical fruit, citrus, and stone fruit esters, enhancing the aromatic profile of wines.
β-Glucosidase Activity: Releases bound terpene and thiol precursors, amplifying varietal expression and bouquet complexity.
Enhanced Mouthfeel: Promotes polysaccharide and glycerol production, contributing to a fuller, silkier palate experience.
Controlled Fermentation: Exhibits consistent fermentation kinetics with low volatile acidity and minimal hydrogen sulfide production.
Alcohol Tolerance: Effective up to 15% ABV, ensuring robust fermentation across various wine styles.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing precise aroma development and balance.
Applications:
White Wines: Ideal for enhancing citrus, floral, and tropical fruit notes in varieties such as Chardonnay, Chenin Blanc, Gewürztraminer, Pinot Gris, Riesling, Roussanne, Sauvignon Blanc, and Viognier.
Rosé Wines: Amplifies red fruit and floral aromas, contributing to a fresh, lively palate with crisp acidity.
Sparkling Wines: Enhances aromatic lift and mouthfeel in traditional and Charmat method sparkling wines.
Ciders: Suitable for apple and pear ciders, boosting fruity aromas and providing a smooth texture.
Flavor Profile:
Tropical Fruits: Expressive notes of pineapple, mango, and passion fruit.
Citrus & Stone Fruits: Bright accents of lemon zest, peach, and apricot add depth and complexity.
Floral Aromatics: Highlights jasmine, honeysuckle, and orange blossom for a layered bouquet.
Soft, Rounded Mouthfeel: Enhanced glycerol production delivers a smooth, well-structured body.
Usage Guidelines:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development.
Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and enhance ester formation, especially in low-nitrogen musts.
Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to optimize ester production and prevent off-flavors.
Oxygenation: Light oxygenation at inoculation promotes robust fermentation and enhanced aroma release.
OYL-011 is undeniably a gold standard for brewing Hazy IPAs Huge fruity boost to juicy hop character with a stable haze and residual sweetness Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Nothing could be more clear when it comes to brewing Hazys -- British Ale V is the yeast to get the job done. A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pairs popularly with the signature look and huge, fruity hop profile of the New England IPAs (NEIPA). Alternately, try DIPA (OYL052) for slightly less residual sweetness. Attenuation: 71-75% Flocculation: High Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 64-74°F Cell Count: 225 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. 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.
G is recommended for neutral alcohol applications
Well-suited for use in simultaneous saccharification fermentations of starch substrates from grain
Performs well when pitched directly in the fermenter
Pinnacle Distillers Yeast (G) is an active dry yeast well-suited for use in simultaneous saccharification fermentations of starch substrates from grain. It has a high tolerance to liberated glucose. A relatively simple, straight-forward strain for neutral spirits. Commonly used for vodka or gin but could be used to bourbon as well.
Has a high cell count (>20 x 10⁹ cells/g)
Rehydrates well in direct pitch applications
Has high ethanol and temperature tolerance
Has organic acid tolerance
Can be used in conjunction with glucoamylase and alpha amylase enzyme systems
Application:
This yeast product has optimal performance within a pH range of 4.0 to 5.0 but can ferment well in the range of 3.5 to 6.0. Optimal fermentation temperature is dependent on other stresses present (i.e. organic acid, ethanol and pH) but generally ferments well in the range of 92-98°F (33-37°C). Under various process conditions, this yeast can produce high ethanol up to and beyond 16% w/v.
Directions for Use:
Yeast can be added directly to a fermenter at a dose rate of between 1.67-4.17 lbs per 1,000 gallons of wort (0.2-0.5 kg per 1,000L of wort).
Storage:
Store in a cool, dry place. Product should be used within two years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days.
Regulatory:
All yeast conforms to current local regulations.
Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.
4766 is a crisp and dry fermenting yeast with a big, fruity finish
Creates a nice balance for all types of apples, pears, and other fruit
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
I was a doubter at first, but after using the Wyeast Cider strain, I am now a convert. I used to ferment my ciders with English Ale (sweet) or Champagne (dry) yeast, but no longer! I have found a delicious Cider yeast that highlights the flavor of the apples and does not ferment too dry. After we started stocking this strain, it became impossible to keep it in stock during the harvest season!
This yeast creates a nice balance for any type of apple, pear, or other fruit. It gives a crisp and dry ferment and allows the fruit character to dominate the flavor profile.
Attenuation: NA
Flocculation: Low
Alcohol Tolerance: 12%
Optimum Fermentation Temp: 60-75°F
Cell Count: 100 Billion
Styles:
Apple Wine
Common Cider
Common Perry
Cyser (Apple Melomel)
English Cider
French Cider
Fruit Cider
New England Cider
Traditional Perry
Other Sppecialty Cider or Perry
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.
1028 has a rich mineral profile that is bold and crisp with some fruitiness
Often used for higher gravity ales and when a high level of attenuation 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
A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Attenuation: 73-77%
Flocculation: Low Medium
Alcohol Tolerance: 11%
Optimum Fermentation Temp: 60-72°F
Cell Count: 100 Billion
Styles:
Brown Porter
Dry Stout
English Barleywine
Foreign Extra Stout
Mild
Northern English Brown Ale
Old Ale
Robust Porter
Russian Imperial 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.
Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity
Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch
Versatile fermentation for balanced red and white wines
Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel.
Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes.
Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds.
Alcohol Tolerance: Capable of fermenting up to 13% ABV.
Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C).
Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels.
Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine.
Applications:
Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity.
Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration.
Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics.
Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish.
Flavor Profile:
Crisp Fruits: Elevates apple, pear, and light citrus in white wines.
Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds.
Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity.
Balanced Acidity: Preserves natural acidity while delivering a smooth mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor expression.
Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength.
Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.
OYL-057 is a highly flocculent Norwegian ale strain with an astoundingly wide temperature range
Clean enough for both American and English styles, it has a unique honey-like aroma with overripe mango
Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch
Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass
Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains
This is without a doubt the yeast strain for brewers fermenting without temperature control. A Norwegian ale strain with an absolutely ludicrous fermentation range, HotHead can ferment comfortably at any temperature between 62-98°F without producing off flavors! Clean enough for American and English styles alike, with an aroma of honey and overripe mango. We proudly raise a horn to this modern Norse legend. Skål!
Attenuation: 75-85%
Flocculation: Medium-High
Alcohol Tolerance: 11% ABV
Optimum Fermentation Temp: 62-98°F
Cell Count: 225 Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
Produces beers with dominant tropical fruit, mango and pineapple flavors, complemented by subtle notes of orange and lemon
Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts
Ferments effectively across a broad spectrum (46-100°F), offering flexibility for various beer styles
Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process
Well-suited for a pseudo-lagers and IPAs
Stalljen multi-strain originates from Stig Seljeset in Hornindal. The flavor and aroma primarily come from tropical fruit, mango, and pineapple, with secondary notes of orange and lemon. Stalljen ferments well between 46-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Stalljen is highly versatile and works well for pseudo-lagers and IPAs.
The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustained farm holding animals. The Stalljen name means stable, and comes from their old horse stable which now holds a private pub and brewery.
The Multi-Strain Difference
Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast.
Flavor and Aroma
Primary flavors: Tropical fruit, mango and pineapple
Secondary flavors: Orange and lemon
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.
Fermentation
Stalljen ferments well from 46°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.
Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.
One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.
Effective Fermentation Temp: 46-100°F
Optimum Fermentation Temp: 88-95°F
Flocculation: High
Alcohol Tolerance: 15% ABV
Attenuation: Medium
WLP715 is great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors Neutral in character, and a strong fermenter PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP715 is a classic Champagne Yeast used to make champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. A clean, neutral yeast. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-90% Flocculation: Low Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 70-75°F Cell Count: 150 Billion 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.
OYL-500 is versatile, aromatic and attenuative with a silky mouthfeel
Spicy, complex, tart, dry and crisp with some bubblegum character
Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch
Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass
Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains
Put down your torch and pitchfork frightened villager, this strain means you no harm. In fact, Saisonstein’s Monster is here to help you brew the best saison possible! An Omega-original, OYL500 is a genetic hybrid of their French saison and Belgian saison strains. It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity and ferments reliably and thoroughly. It is spicy, complex, tart, dry and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80-90% or more.
Attenuation: 80-90%
Flocculation: Low
Alcohol Tolerance: 11% ABV
Optimum Fermentation Temp: 65-78°F
Cell Count: 225 Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
L17 combines good flocculation characteristics with low sulfur and low diacetyl
Perfect for bock, helles, pilsner, dunkles, and just about any other lager style you throw its way
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.
Attenuation: 70-74%
Flocculation: Medium
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 50-60°F
Cell Count: 200 Billion
Similar Strains: WLP860, WY2352
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
UVAFERM CEG™ is the premier choice for winemakers looking to craft elegant, fruit-driven wines with exceptional clarity and balance.
Whether perfecting a crisp Chardonnay, refining a vibrant Rosé, or producing world-class sparkling wines, CEG delivers purity, finesse, and remarkable aromatic depth
Craft elegant, aromatic wines with delicate freshness and balance
CEG is a premium wine yeast strain meticulously developed to enhance aromatic expression, mouthfeel, and fermentation stability in white wines, rosé wines, and sparkling wines. Known for its clean, consistent fermentations and ability to bring out refined floral and fruit-driven notes, this strain is the perfect choice for winemakers focused on producing crisp, vibrant wines with exceptional clarity and balance.
Aromatic Preservation: Enhances expressions of white peach, pear, and citrus blossom, maintaining freshness and delicacy.
Fine Bubble Retention: Ideal for sparkling wines, promoting tight, persistent effervescence.
Clean Fermentation Profile: Low volatile acidity and minimal SO₂ production maintain pure fruit expression.
Alcohol Tolerance: Effective up to 14% ABV, ensuring complete and reliable fermentation.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing for cool fermentations that preserve aromatics.
Low Nutrient Requirement: Thrives with minimal nitrogen additions, reducing the risk of sluggish ferments.
Applications
Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat, contributing to clean fermentation and fine bubbles.
White Wines: Ideal for Chardonnay, Pinot Blanc, and Riesling, enhancing fruit purity and crisp acidity.
Rosé Wines: Boosts fresh berry and citrus notes with a clean, refreshing finish.
Late-Harvest Wines: Handles higher sugar concentrations gracefully, maintaining bright aromatics and balanced acidity.
Flavor Profile
Stone Fruits: Elegant notes of white peach, nectarine, and pear deliver a refined fruit character.
Citrus & Floral Notes: Accentuates citrus blossom, lemon zest, and orange peel for bright, fresh aromatics.
Delicate Mouthfeel: Promotes a smooth, refined palate with a light, crisp finish.
Persistent Effervescence: Ideal for sparkling wines, delivering fine bubbles and lasting mousse.
Usage
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient in low-nitrogen musts for strong, consistent fermentation.
Fermentation Temperature: Maintain between 57°F and 68°F to preserve delicate aromas and prevent off-flavors.
Secondary Fermentation: Ideal for sparkling wine production with fine bubble retention and clean aromatic lift.
WLP09 can ferment up to 25% alcohol when fed sugar over the course of the fermentation Ester character increases with gravity. Malt character dominates at lower gravities PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! From England, this yeast can ferment up to 25% alcohol when used correctly. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. After using this yeast strain we found out that it can sometimes produce a Belgian Character and sometimes not. Try this yeast with your big Belgians as well as other unique hybrids and you will find yourself pleasantly surprised. We would not recommend it for creating classic true-to-style variations of Barleywines, Imperial Stouts, Strong Ales or any other high-gravity style where Belgian flavors would not be appropriate. This yeast might be a great fit for really big Dunkelweizens. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 80-100% Flocculation: Medium Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 65-68°F Cell Count: 150 Billion 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.
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.
