Our liquid yeasts are Activator™ packs which have a minimum of 100 billion cells of pure, ready-to-pitch yeast, plus an internal nutrient packet. The Activator™ is designed to inoculate five gallons of wort (up to 1.060 SG) providing the pitching rate recommended by professional brewers. All our liquid yeasts are advertised with the manufactured date. Wyeast recommend their yeast be used with 6 months of manufacture, though will be viable for much longer.
All orders are bubblewrapped & held in cold storage until despatch. We recommend that you choose the fastest delivery option at checkout & advise alternative delivery instructions if your letterbox is exposed to direct heat from the sun. Dry yeasts are far more hardy, but should still be protected from extreme heat.
Compared with a ‘Turbo’ yeast, Super 6 ultra-pure produces much higher
quality alcohol in greater quantity per kg of sugar. It will tolerate a wide
temperature range & being urea free, does not produce Urethane.
Our Gel Packs are deep frozen to help keep your goods cooler during transit.
1 pack is approx the same size as the Wyeast packet & weighs 245 gms.
Select as many packs as you like, but we recommend min 2 in hot weather.
If there is a Wyeast you want that is currently available but not in our list
please feel free to pre-order here - Just put a note in the comments box
at checkout, listing the product numbers. Micro's can also use this to
pre-order fresh stock of all strains in any quantities they like.
Wyeast 1764PC - Rogue Pacman - Seasonal release, availability unknown.
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is
alc tolerant, flocculent, attenuates well & produces beers with little to no diacetyl.
Mild fruit complements a dry, mineral finish making this a fairly neutral strain.
Wyeast 1768 - English Special Bitter - Manufactured Jan 2017. Produces light fruit & ethanol aromas, with soft, nutty flavours. Exhibits a mild
malt profile with a neutral finish. Bright beers without the need for filtration.
Wyeast 1882PC - Thames Valley Ale II - Manufactured Jan 2017. Originally sourced from a now defunct brewery on the banks of the river Thames
outside of Oxford, England. Produces crisp, dry beers with a rich malt profile
& moderate stone fruit esters. Highly flocculent resulting in bright beers.
Wyeast 3031 PC - Saison-Brett Blend - Manufactured April 2017 A blend of Saison yeast and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend.
Wyeast 3203-PC - De Bom Sour Blend - Manufactured July 2014 NEW RELEASE
Wyeast developed De Bom to create authentic Old- and New-World sour ale profiles
but in a fraction of the time required by previous, less manly cultures.
Wyeast 3209PC - Oud Bruin Ale Blend - Manufactured July 2014NEW RELEASE Because the people don’t want something new … they want something Oud. And Bruin.
This new exclusive sour blend is built for dark, malt-accented sour styles
Wyeast 3538PC - Leuven Pale Ale - Manufactured April 2015. Clearance Special: Manufactured April 2015. Was: $13.50 Now:$2.50
This vigorous top fermenting Belgian style strain produces a distinct spicy character
along with mild esters. Phenolics developed during fermentation may dissipate with
conditioning. Excellent choice for Belgian pales, dubbels, & brown ales.
Wyeast 3655PC - Belgian Schelde Ale - Manufactured December 2014 NEW RELEASE From the East Flanders - Antwerpen region of Belgium, this unique top fermenting
yeast produces complex, classic Belgian aromas & flavours that meld well with
premium quality pale and crystal malts. Well rounded and smooth textures are
exhibited with a full bodied malty profile and mouthfeel.
Wyeast 3725 - Biere de Garde - Manufactured April 2017. Low to moderate ester production with subtle spiciness. Malty & full on the
palate with initial sweetness. Finishes dry & slightly tart. Ferments well.
Wyeast 5223-PC Lactobacillus brevis - Manufactured July 2014 NEW RELEASE
Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis
will tolerate higher levels of IBUs in wort. Weast 5223 will produce alcohol
along with lactic acid during fermentation.