Liquid Ale Yeast
Liquid yeast strains have been collected from around the world from the most famous to the most obscure brewing regions. These Liquid Ale beer yeast strains have been selected from single cell cultures and grown up to pitchable cell counts by the yeast labs for your homebrew. Liquid yeast cultures provide the best flavor profile expression from around the world.
Showing 1–20 of 73 results
A24 Imperial Organic Yeas..
A24 Imperial Organic Yeas..$10.49
Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer. White Labs Equivalent: No Equivalent Wyeast Equivalent: No Equivalent Flocculation: Medium Optimum Fermentation Temp: 64-74 F Attenuation: 74-78%
A38 Imperial Organic Yeas..
A38 Imperial Organic Yeas..$10.49
Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full. White Labs Equivalent: WLP095 Wyeast Equivalent: No Equivalent Flocculation: Medium Optimum Fermentation Temp: 64-74 F Attenuation: 72-76%
Abbey Ale yeast
Abbey Ale yeast$7.39
Abbey Ale yeast is still used in two of the six Trappist breweries remaining in the world! This yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for Belgian Ales, Dubbels and Trippels. Abbey Ale yeast does best when pitched at 66-68F and let to rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch. Attenuation: 73-78% Flocculation: Medium to high Fermentation Temp: 64-74F Wyeast Equivalent: 1214 Belgian Ale This strain is one of Vinnie Cilurzo’s (Russian River Brewing Company) favorite yeast strains for his famous bottle conditioned belgian ales.
American Ale Yeast Blend
American Ale Yeast Blend$7.39
Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California – clean, neutral fermentation, versatile usage and adds two other strains that belong in the same” clean/neutral” flavor category. Homebrewers have speculated that it may be a blend of the WLP001, WLP051 Cal IV, and WLP810 San Francisco Lager but this blend has never been proven. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of WLP001 by itself. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temp: 68-73 Wyeast Equivalent: None
American Hefeweizen Ale y..
American Hefeweizen Ale y..$7.39
Used to produce the Oregon style American Hefeweizen, like Widmer. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast which does not flocculate well, producing a cloudy beer. Attenuation: 70-75% Flocculation: Low Fermentation Temp: 65-69
Bastogne Belgian Ale Yeas..
Bastogne Belgian Ale Yeas..$7.39
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More �clean� fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 74-80% Flocculation: Medium Fermentation Temperature: 66-72F Alcohol Tolerance: High
Belgian Golden Ale yeast
Belgian Golden Ale yeast$7.39
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 75-80% Flocculation: Low. Optimum Fermentation Temp: 68-75� F. Wyeast Equivalent: 1388 Belgian Strong
Belgian Saison II Ale Yea..
Belgian Saison II Ale Yea..$7.39
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78 F Alcohol Tolerance: Medium
Belgian Saison yeast
Belgian Saison yeast$7.39
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter. The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct…85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg. Attenuation: 65-75% Flocculation: Medium Fermentation Temperature: 68-85F Wyeast Equivalent: 3724 Belgian Saison Yeast
Best of Both Worlds Yeast..
Best of Both Worlds Yeast..$7.39
Blending WLP001 and WLP002 Right in the Vial Best of Both Worlds yeast blend came about after we asked our friends at White Labs if the two strains could be blended right in the vial. They told us it was possible (and they even liked the idea!) so we began working on a final formula. Because English tends to dominate just a little, we lowered the percentage of English and raised the percentage of California in the final blend. The Flavors and Fermentation Characteristics What we found in our years of blending at the tap holds true – you can expect the malty flavors and aromas of English combined with the ability of California to highlight hops. The true bonus of blending the strains prior to fermentation was discovered in a test at White Labs. The California strain will ferment more sugar than English and that holds true in the blend so your beers will have a higher attenuation (less malt sugar left in beer). Conversely the blend had the same level of flocculation (ability to clump and drop out of solution) as English, natually leaving a clear beer after fermentation. The English yeast cells apparently also help drop the California yeast cells out of solution. The end result is a yeast blend that has the awesome flavors of the two best selling yeast of all time with the attentuation of California and the flocculation of English… The Best of Both Worlds.
British Ale yeast
British Ale yeast$7.39
Like most English strains, this yeast produces malty beers. We get a velvety mouth feel on the palate and a hint of cherries and rose petals in the aroma. With the great attenuation this strain provides you can ferment almost any ale. We’ve used this in a strong scotch and the outcome was phenomenal. To ferment this yeast properly pitch at 64-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74% Flocculation: High Optimum Fermentation Temp: 65-70. Wyeast Equivalent: 1098 British
Burlington Ale yeast
Burlington Ale yeast$7.39
This new yeast strain is taking the country by storm. Ideal for IPAs and other hop forward beers, this yeast will provide a unique flavor profile and nice body. This is the ideal strain to make your favorite North East IPA, New England IPA or Hazy IPA. To ferment this yeast properly pitch at 62-65F and let it rise to 67-70F. Ferment for 10-14 days in the primary. This strain will produce more esters and diacetyl than WLP001; a temperature increase post fermentation is recommended. Attenuation: 73-78% Flocculation: Medium. Optimum Fermentation Temp: 67-70. Alcohol Tolerance: Medium – High (8-12%) Wyeast Equivalent: 1318 London Ale III (Not exact)
Burton Ale yeast
Burton Ale yeast$7.39
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s bitters, pales. Excellent in porters and stouts. Attenuation: 69-75%. Flocculation: Medium. Optimum Fermentation Temp: 68-73F. Wyeast Equivalent: 1028 London
California Ale V yeast
California Ale V yeast$7.39
This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer. This yeast can be used to ferment scottish ales because of its lower attenuation than its sister strain WLP001. Try this yeast with Pale ales and IPA’s. For a great experiment try splitting your wort into two separate fermenters and compare WLP001 with WLP051. Let us know what you think. To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Attenuation: 70-75% Flocculation: Medium to High Fermentation Temp: 66-70F Wyeast Equivalent: 1272 American II
California Ale yeast
California Ale yeast$7.39
White Labs California Ale yeast is known for its ability to be used in almost any style Ale. It produces a clean, dry, balanced beer. It also accentuates the flavor of the malt and hops in your homebrew. To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Can also be used to help finish a beer’s stuck fermentation. Attenuation: 73-80% Flocculation: Medium. Optimum Fermentation Temp: 68-72. Wyeast Equivalent: 1056 American For best results we always recommend ordering an ice pack with your liquid yeast.
Cream Ale Blend yeast
Cream Ale Blend yeast$7.39
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. Homebrewers have speculated it is a blend of the WLP029 Kolsch, WLP001 Cal Ale, & WLP810 San Francisco Lager but has never been proven. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation from the lager yeast. Attenuation: 75-80% Flocculation: Medium Fermentation Temperature: 65-70F Alcohol Tolerance: Medium High
Cry Havoc yeast
Cry Havoc yeast$7.39
This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.
Papazian had “Cry Havoc” in his yeast stable since 1983.
When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.
Optimum Fermentation Temperature: 68-74F
Optimum Cellaring Temperature: 50-55F
Alt beers can be cellared at lagering temperatures
Optimum Fermentation Temperature: 55-58F
Optimum Lagering Temperature: 32-37F
Dry English Ale yeast
Dry English Ale yeast$7.00
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but it is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation can be reached even with 10% ABV beers. A recommended nutrient schedule is to add Servomyces to the kettle at the end of the boil, and then follow that with a 6 grams per 5 gallons addition of Fermaid K half-way through the fermentation. This nutrient schedule acts as a supplement to your yeast for exposure to high alcohols. Think of giving your yeast nutrients as having a water break while running the marathon. Attenuation: 80-85% Flocculation: High Optimum Fermenation Temp: 65-70. Wyeast Equivalent: None
Dusseldorf Alt yeast
Dusseldorf Alt yeast$7.39
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. We have fermented this yeast at 62F for 10-14days. The outcome had less esters and a little more sulfur. We lagered it for 2 months at 40F under carbonation and the clarity was perfect and the sulfur was scrubbed out. Attenuation: 65-72% Flocculation: Medium Fermentation Temp: 65-69F Wyeast Equivalent: 1338 European
East Coast yeast
East Coast yeast$7.39
The “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. To ferment this yeast properly pitch at 65-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75%. Flocculation: Medium to High. Optimum Fermentation Temp: 68-73?F. Wyeast Equivalent: 1318 London III