liquid yeast
Showing 61–80 of 116 results
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Wyeast 3711 French Saison. BB: 09/12/2021
£7.08A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
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Wyeast 3724 Belgian Saison BB: 19/03/2022
£7.08This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures.
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Wyeast 3726 Farmhouse Ale. BB: 15/01/2022
£7.08This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
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Wyeast 3763 ROESELARE ALE BLEND. BB: 02/051/2022
£7.08Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders.
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Wyeast 3787 BELGIAN HIGH GRAVITY. BB: 18/04/2022
£7.08A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well.
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Wyeast 3942-PC Belgian Wheat BB: 23/01/2022
£7.08Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics.
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Wyeast 4021 DRY WHITE/SPARKLING BB: 19/02/2022
£7.08Ferments crisp and dry, ideal for base wines in making sparkling wine.
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Wyeast 4184 SWEET MEAD BB: 17/01/2022
£7.08Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommended.
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Wyeast 4347 EXTREME FERMENTATION BB: 09/11/2021
£7.08A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics.
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Wyeast 4632 DRY MEAD BB: 28/12/2021
£7.08Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production
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Wyeast 4766 Cider BB: 11/03/2022
£7.08Crisp and dry fermenting yeast with big, fruity finish.
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Wyeast 5112 BRETTANOMYCES BRUXELLENSIS. BB: 20/03/2022
£10.74This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks.
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Wyeast 5151 – PC BRETTANOMYCES CLAUSSENII BB: 05/01/2022
£10.74This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria
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Wyeast 5335 LACTOBACILLUS BUCHNERI. BB: 08/04/2022
£10.74This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast.
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Wyeast 5526 BRETTANOMYCES LAMBICUS. BB: 22/01/2022
£10.74This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
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Wyeast 5733 PEDIOCOCCUS DAMNOSUS. BB: 09/11/2021
£10.74Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.
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OMEGA Yeast – OYL-004 – West Coast Ale I. BB: 05/11/2021
£7.91Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops. And it ferments crisp and clean with light citrus notes under 66° F (19° C).
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OMEGA Yeast – OYL-005 – Irish Ale. BB:
£7.91Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. The Irish Ale strain is a good fermenter with reliable, average flocculation and a hint of fruit at the lowest recommended temperatures
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OMEGA Yeast – OYL-006 – British Ale I. – Now with 50% more yeast – BB: 07/02/2022
£9.16A productive, brewer-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur, British Ale I drops fast and clear, and is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at the upper range.
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OMEGA Yeast – OYL-011 – British Ale V. BB: 03/12/2021
£7.91A 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).
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