Home | View Cart | Account | Catalog Request | About Us

More Search Options
 

Catalog Index

•Beer Starter Kits
•Beer Ingredient Kits
•Beer Ingredients
•Grain Malts
•Malt Extract
•Hops
•Yeast
•Sugars
•Flavorings
•Additives
•Beer Equipment
•Draft Beer Equipment
•Books
•Wine, Mead & Cider
•Soda & Liqueur
•Glassware & T-Shirts
•Gift Certificates

Other Categories

•Catalog Request
•About Us
•NB Forum
•Documentation
•Newsletter
•External Links
•Contact Us
Beer Ingredients

Wyeast Pure Cultures

see larger picture

Our standard Wyeast product is the now the 125 ml Wyeast XL Activator pack. When prepared by smacking the package 3 or more hours prior to brewing, Wyeast's Acivator packs yield an average of 100 billion yeast cells. This is the most yeast of any "pitchable" yeast product sold for home brewers. And, unlike yeast sold in tubes, Wyeast's famous "smack pack" means that you can be 100% certain of yeast viability before putting it in your beer—a very important consideration when buying yeast by mail.

Wyeast is packaged in a sterile "smack pack." Activate at least 3 hours before brewing by smacking the inner nutrient pouch and mixing with the yeast in the outer pouch.

*Ale Yeast

2450 Denny's Favorite 50 VSS Apr-June 2008. This terrific all-round yeast can be used for almost any style beer and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers. Apparent attenuation: 74-76%. Flocculation: low. Optimum temp: 60°-70° F

#Y2450Wyeast Denny's Favorite 50 VSS April-June 08 $5.75
EACH		UNAVAILABLE

2575 Wyeast 2575 Kolsch II VSS Apr-June 2008. An authentic Kolsch strain from one of Germany's leading brewing schools. Rich flavor profile which accentuates a soft malt finish. Low or no detectable diacetyl production. Will also ferment well at colder temperatures for fast lager type beers. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 55°-70° F

#Y2575Wyeast Kolsch II VSS April-June 08 $5.75
EACH		BUY

1007 German Ale Yeast. Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55° F. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 55°-66° F

#Y1007Wyeast German Ale $5.75
EACH		BUY

1028 London Ale Yeast. Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 60°-72° F

#Y1028Wyeast London Ale $5.75
EACH		BUY

1056 American Ale Yeast. AKA Chico Ale Yeast. Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced. Apparent attenuation: 73-77%. Flocculation: low–medium. Optimum temp: 60°-72° F

#Y1056Wyeast American Ale $5.75
EACH		BUY

1084 Irish Ale Yeast. Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Apparent attenuation: 71-75%. Flocculation: medium. Optimum temp: 62°-72° F

#Y1084Wyeast Irish Ale $5.75
EACH		BUY

1098 British Ale Yeast. From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65° F. Apparent attenuation: 68-72%. Flocculation: high. Optimum temp: 64°-75° F

#Y1098Wyeast British Ale $5.75
EACH		BUY

1099 Whitbread Ale Yeast. A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration. Apparent attenuation: 68-72%. Flocculation: high. Optimum temp: 64°-75° F

#Y1099Wyeast Whitbread Ale $5.75
EACH		BUY

1187 Ringwood Ale Yeast. Notorious Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. Apparent attenuation: 68-72%. Flocculation: high. Optimum temp: 64°-74° F

#Y1187Wyeast Ringwood Ale $5.75
EACH		BUY

1214 Belgian Ale Yeast. Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 58°-68° F

#Y1214Wyeast Belgian Abbey $5.75
EACH		BUY

1272 American Ale Yeast II. Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 60°-72° F

#Y1272Wyeast American Ale II $5.75
EACH		BUY

1275 Thames Valley Ale Yeast. Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 62°-72° F

#Y1275Wyeast Thames Valley Ale $5.75
EACH		BUY

1318 London Ale Yeast III. From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Apparent attenuation: 71-75%. Flocculation: high. Optimum temp: 64°-74° F

#Y1318Wyeast London Ale III $5.75
EACH		BUY

1332 Northwest Ale Yeast. One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 65°-75° F

#Y1332Wyeast Northwest Ale $5.75
EACH		BUY

1335 British Ale Yeast II. Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Apparent attenuation: 73-76%. Flocculation: high. Optimum temp: 63°-75° F

#Y1335Wyeast British Ale II $5.75
EACH		BUY

1338 European Ale Yeast. From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 62°-72° F

#Y1338Wyeast European Ale $5.75
EACH		BUY

1388 Belgian Strong Ale. Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 65°-75° F

#Y1388Wyeast Belgian Strong Ale $5.75
EACH		BUY

1728 Scottish Ale Yeast. Ideally suited for Scottish-style ales, and high gravity ales of all types. Apparent attenuation: 69-73%. Flocculation: high. Optimum temp: 55°-70° F

#Y1728Wyeast Scottish Ale $5.75
EACH		BUY

1762 Belgian Abbey II. High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 65°-75° F

#Y1762Wyeast Belgian Abbey II $5.75
EACH		BUY

1968 London ESB Yeast. Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 64°-72° F

#Y1968Wyeast London ESB $5.75
EACH		BUY

2105 Rocky Mountain Lager VSS Jan-Mar 2008. Perfect for that "Banquet Style" beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced. Apparent attenuation: 70-74%. Flocculation: med-high. Optimum temp: 48°-56° F

#Y2105Wyeast Rocky Mountain Lager VSS Jan-Mar 08 $5.75
EACH		BUY

3463 Forbidden Fruit Yeast. From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 63°-76° F

#Y3463Wyeast Forbidden Fruit $5.75
EACH		BUY

3522 Belgian Ardennes Yeast. One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 65°-85° F

#Y3522Wyeast Belgian Ardennes $5.75
EACH		BUY

3724 Belgian Saison Yeast. Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to attenuate. Apparent attenuation: 76-80%. Flocculation: low. Optimum temp: 70°-85° F

#Y3724Wyeast Belgian Saison $5.75
EACH		BUY

*Lager Yeast

2000 Budvar Lager Yeast. Very malty, low sulfur-producing yeast from a brewery in the Czech Republic. Flocculates at a warmer temperature (37F) than many lager yeasts, which allows the brewer to more easily leave residual sweetness in the beer. brewery. Apparent attenuation: 67-71%. Flocculation: medium. Optimum temp: 45°-54° F

#Y2000Wyeast Budvar $5.75
EACH		BUY

2001 Urquell Lager Yeast. The "H" strain used by a big brewery in Pilsen, Czech Republic. Malty finish with low sulfur and diacetyl production. Apparent attenuation: 67-71%. Flocculation: medium. Optimum temp: 45°-54° F

#Y2001Wyeast Pilsner Urquell $5.75
EACH		BUY

2007 Pilsen Lager Yeast. A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Apparent attenuation: 71-75%. Flocculation: medium. Optimum temp: 48°-56° F

#Y2007Wyeast Pilsen Lager $5.75
EACH		BUY

2035 American Lager Yeast. Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 48°-58° F

#Y2035Wyeast American Lager $5.75
EACH		BUY

2042 Danish Lager Yeast. Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 46°-56° F

#Y2042Wyeast Danish Lager $5.75
EACH		BUY

2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, and produces malty, brilliantly-clear beers. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 58°-68° F

#Y2112Wyeast California Lager $5.75
EACH		BUY

2124 Bohemian Lager Yeast. A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Apparent attenuation: 69-73%. Flocculation: medium. Optimum temp: 48°-58° F

#Y2124Wyeast Bohemian Lager $5.75
EACH		BUY

2206 Bavarian Lager Yeast. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 46°-56° F

#Y2206Wyeast Bavarian Lager $5.75
EACH		BUY

2278 Czech Pils. Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Apparent attenuation: 70-74%. Flocculation: medium–high. Optimum temp: 48°-58° F

#Y2278Wyeast Czech Pils $5.75
EACH		BUY

2308 Munich Lager Yeast. A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 48°-56° F

#Y2308Wyeast Munich Lager $5.75
EACH		BUY

2565 Kolsch. A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 56°-64° F

#Y2565Wyeast Kolsch $5.75
EACH		BUY

2633 Octoberfest Lager Blend. A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. Apparent attenuation: 73-77%. Flocculation: low-medium. Optimum temp: 48°-58° F

#Y2633Wyeast Oktoberfest Blend $5.75
EACH		BUY

*Wheat Beer Yeast

1010 American Wheat Yeast. A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Apparent attenuation: 74-78%. Flocculation: low. Optimum temp: 58°-74° F

#Y1010Wyeast American Wheat $5.75
EACH		BUY

3056 Bavarian Wheat Yeast. Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Apparent attenuation: 64-74%. Flocculation: medium. Optimum temp: 64°-74° F

#Y3056Wyeast Bavarian Wheat Blend $5.75
EACH		BUY

3068 Weihenstephan Weizen Yeast. Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68° F. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 64°-75° F

#Y3068Wyeast Weihenstephan Wheat $5.75
EACH		BUY

3278 Belgian Lambic Blend. Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Apparent attenuation: 65-75%. Flocculation: low–medium. Optimum temp: 63°-75° F

#Y3278Wyeast Lambic Blend $5.75
EACH		BUY

3333 German Wheat Yeast. Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Apparent attenuation: 70-76%. Flocculation: high. Optimum temp: 63°-75° F

#Y3333Wyeast German Wheat $5.75
EACH		BUY

3638 Bavarian Wheat Yeast. Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness. Apparent attenuation: 70-76%. Flocculation: low. Optimum temp: 64°-75° F

#Y3638Wyeast Bavarian Wheat $5.75
EACH		BUY

3787 Trappist High Gravity. Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 64°-78° F

#Y3787Wyeast Trappist High Gravity $5.75
EACH		BUY

3942 Belgian Wheat Yeast. Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 64°-74° F

#Y3942Wyeast Belgian Wheat $5.75
EACH		BUY

3944 Belgian Witbier Yeast. A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 62°-75° F

#Y3944Wyeast Belgian Wit $5.75
EACH		BUY

*Brettanomyces and Lactic Cultures

3763 Wyeast 3763 Roeselare Ale Blend VSS Apr-June 2008. A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F

#Y3763Wyeast Roeselare Ale Blend VSS April-June 08 $5.75
EACH		BUY

3278 Belgian Lambic Blend. Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Apparent attenuation: 65-75%. Flocculation: low–medium. Optimum temp: 63°-75° F

#Y3278Wyeast Lambic Blend $5.75
EACH		BUY

5112 Brettanomyces Bruxellensis. Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F

#Y5112Wyeast Brettanomyces Bruxellensis $8.99
EACH		BUY

5526 Brettanomyces Lambicus. Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct Brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F

#Y5526Wyeast Brettanomyces Lambicus $8.99
EACH		BUY

5335 Lactobacillus delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 60°-95° F

#Y5335Wyeast Lactobacillus Delbrueckii $8.99
EACH		BUY

5733 Pediococcus cerevisiae. Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.

#Y5733Wyeast Pediococcus Cerevisiae $8.99
EACH		BUY

*Cold Ice Packs

When ordered with any of our liquid yeast products, we will package your yeast with one or more Cold Ice Packs. This will reduce the effect of heat on your yeast during transit. Although nearly every pack of yeast we ship arrives in viable condition, Cold Ice Packs are an inexpensive insurance policy.

#7056Cold Ice Pack $0.75
EACH		BUY
see larger picture

Copyright © 2008 Northern Brewer, Ltd. All rights reserved.