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Products: 3909
Categories: 88
Prices: British Pounds

The Yeast Bay - Liquid Yeast

We are delighted to bring this exciting new range of yeast to the European market. 

PRODUCT INFORMATION

Cell Counts. Saccharomyces single strains and blends will contain ~80 billion cells per vial. Brettanomyces single strains and blends and Lactobacillus and Pediococcus single strains and blends will contain ~2 billion cells per vial.

Saccharomyces/Brettanomyces/Lactobacillus/Pediococcus blends will contain a variable number of cells depending on the blend, and the approximate cell count will be listed on the ordering page.

Starter Culture. Starter cultures are recommended for several reasons, the primary reason being the production of a healthy cell population of required cell density to ferment the wort that has been produced. We recommend using yeastcalculator.com when calculating the size of yeast starter required. The manufacture date of the yeast is 4 months before the "Best Before" date on the vial.

While we typically do not recommend starters for blends as there is a possibility that the proportions of organisms may change and produce a slightly different character than intended, we understand that it will at times be necessary. The risk of significantly changing the proportions of organisms is lower in blends that contain all the same type of organism (i.e. only Brettanomyces or Saccharomyces).

Due to significant variation in growth rates among Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus, starter cultures are still not recommended for complex blends containing multiple types of organisms due to the risk of significantly altering the proportions of the blend which may produce significantly different character than intended.

 Vial Use. Follow the instructions below for use of the homebrew vials:

 1) Store the vial in the refrigerator until use, and remove 3-6 hours prior to use.

 2) Sanitize the outside of the vial very well before opening by submerging in room temperature sanitizer. Ensure the contact time is the same as required by the manufacturer of the sanitizer.

 3) Shake the vial well to resuspend, and open cap slowly and carefully. To prevent excess gas pushing yeast out of the top, you may need to vent the vial by slightly opening the cap, allowing a small amount of gas out and then closing. The venting may need to be repeated several times before the vial can be fully opened.

 4) Add to starter or 5 gallon batch of wort at 70 °F. Hold this temperature until fermentation begins, and then drop to desired temperature. A starter is recommended if the vial is past the "best before" date of if the O.G. is over 1.070.

 

The statement below is taken from their website www.theyeastbay.com

Our mission is simple: Provide commercially unavailable or rare yeast and bacteria strains to the homebrewing and craft brewing communities in high quality liquid culture. 

Here at The Yeast Bay, we're all about adding value to the homebrewing and craft brewing communities by providing a rich diversity of organisms brewers can use to serve as the bridge between the wort they produce and the beer it's transformed into. One of our primary goals is to help brewers big and small develop new, unique sensory experiences for beer drinkers everywhere.  

Bottom line: Brewing great beer is hard. Sourcing unique yeast and bacteria should be easy.

We're super pumped that you've come to check us out, and we can't wait to be a part of your brewing process. Welcome to The Yeast Bay!

 

The Yeast Bay - Liquid Yeast
Cold pack

Cold pack

Ice cold pack for sending liquid yeast vials, These are free of charge with liquid yeast orders if customers want them, …

£0.00

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Saison Blend

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OUT OF STOCK

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SAISON/BRETTANOMYCES BLEND

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FUNKTOWN PALE ALE

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MÉLANGE - SOUR BLEND

MÉLANGE - SOUR BLEND

If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of …

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AMALGAMATION - BRETT SUPER BLEND

AMALGAMATION - BRETT SUPER BLEND

Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isola…
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FARMHOUSE SOUR ALE

FARMHOUSE SOUR ALE

Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing t…
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Saison Blend II

Saison Blend II

This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular deman…

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