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Wyeast Liquid Ale Brewers Yeast
Wyeast Liquid Yeast Packs are pure liquid yeast strains for brewing a wide array of your favorite beer,wine, mead and cider. Using them is an effective way to improve the quality of your homebrew and is essential for "cloning" many styles of Ales, Lagers and Wheat beers. Wyeast Activator packs contain so many yeast cells they can be used straight out of the package without making a yeast starter. Unlike any other pitchable on the market, The Activator is the only one that comes in a double foil bag called a "smack pack." When activated the inner foil pouch breaks open and releases nutrients that start the yeast working. You will see the pack start to swell within hours providing proof of life before you pitch it into your wort! That is peace of mind any brewer will appreciate.
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| Cat # | Description | Size/Price | Qty | Buy |
| YS1007 | German Ale - Ferments dry and crisp, leaving a mild but complex flavor. Works well down to 55 deg. | |||
| YS1028 | London Ale - Rich, minerally profile, bold and crisp, with some diacetyl production | |||
| YS1056 | American Ale - Used commercially for classic American ales. Ferments dry, finishes soft and smooth. | |||
| YS1084 | Irish Ale - Slight diacetyl and fruitiness, great for Stouts. Clean, smooth, soft, and full-bodied. | |||
| YS1098 | British Ale - From Whitbread, ferments dry and crisp. Slightly tart, fruity, and well-balanced. | |||
| YS1099 |
 Whitbread Ale - A mildly malty and slightly fruity fermentation profile.
It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration.
Low fermentation temperatures will produce a clean finish with a very low ester profile. |
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| YS1214 | Belgian Ale - Abbey-style top-fermenting yeast suitable for high gravity beers. Estery. | |||
| YS1272 | American Ale II - With many of the best qualities that brewers
look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. Fruitier and more
flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures
to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation,
but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer
without filtration. Flocculation: High Attenuation: 72-76% Temperature Range: 60-72F, 15-22C Alcohol Tolerance: 10% ABV |
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| YS1275 |
Thames Valley Ale - 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. |
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| YS1318 |
London Ale III - Originating from a traditional London brewery, this yeast has a
wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain
will finish slightly sweet. |
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| YS1332 | Northwest Ale - One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. | |||
| YS1388 |
Belgian Strong Ale - The classic choice for brewing golden strong ales. This alcohol tolerant
strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well
attenuated dry, tart finish. |
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| YS1450 |
Dennys Favorite 50 Ale - This terrific all-round yeast can be used for almost any beer style,
and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt,
caramel, or fruit character of a beer without being sweet or under-attenuated. |
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| YS1469 |
West Yorkshire Ale - 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. |
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| YS1728 | Scottish Ale - Ideally suited for Scottish-style ales, and high gravity ales of all types. | |||
| YS1762 | Belgian Abbey II Ale - High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. | |||
| YS1968 | Special London Ale - ESB yeast with rich, malty character. Flocculant, extra agitation is needed. | |||
| YS3463 |
Forbidden Fruit Ale - A widely used strain in the production of Witbier and Grand Cru.
This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart
finish will complement wheat malt, orange peel and spice additions typical of Wits. |
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| YS3711 |
French Saison Ale - A very versatile strain that produces Saison or farmhouse style biers 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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