Home Brewer's Supplies - Yeast!

Dry Yeasts

Ale Yeasts

Coopers, Australian, 7 grams - $1.05
Edme, British, 11 grams - $1.25
Muntona, British, 6 grams - $0.99
Nottingham, Canadian, 5 grams - $0.99

Lager Yeast

Vierka, Germany, 5 grams - $1.50

Whitelabs pitchable liquid yeast - $5.95 (shipping weight 1/2 lb.)

The following strains are available year round:

WlPOO1 California Ale: This yeast is famous for it's clean flavors, balance, and ability to be used in almost any style. Attenuation 73-80% Flocculation Medium
WLPOO2 English Ale: Classic ESB strain, this yeast comes from on of England's largest breweries. Well suited for Milds, Bitter, Brown ales, and Porters. Attenuation 63-70% Flocculation High
WLPOO4 Irish Stout: This yeast is from one of the oldest stout producing breweries in the world. Produces a slight hint of diacetyl and a balanced fruitiness. Attenuation 69-74% Flocculation Medium
WLPOO8 East Coast Ale: This "Brewer Patriot" can be used to make many American versions of classic styles. Attenuation 70-75% Flocculation Medium
WLPO30 Hefeweizen Ale: From well know brewing school in Germany. Used to make classic German wheat beers with the banana/clove ester formation. Attenuation 72-76%
WLPO81 San Francisco Lager: Same yeast used by the largest producer of "California Common". Can ferment up to 65F degrees. Attenuation 65-70%
WLPO32 American Hefewiezen: Used to produce Oregon's famous Hefewiezen. Yeast is low in attenuation but finishes clean.

The following strains are seasonal (inquire about availability and characteristics):

WLPO40 Belgian Wit Ale Yeast
WLPO50 Trappist Ale
WLPO80 Pilsner Lager
WLPO82 German Lager
WLPO02 Edinburg Ale yeast

Wyeast liquid yeast cultures - $4.49 (shipping weight 1/2 lb.)

Ale Yeasts

1056: American Ale: Ferments dry, finishes soft, smooth and clear, Attenuation 73-77%

3056: Bavarian Wheat: Traditional southern German wheat beer yeast, Attenuation 73-77%

3944: Belgian White Beer Yeast: Rich phenolic character for classic Belgian styles including grand cru, Attenuation 72-76%

1214: Belgian Abbey: Suitable for high-gravity brews - doubles, triples, and barley wines, Attenuation 71-75%

3278: Brettanomyces bruxellensis: Belgian lambic-style yeast with rich earthy odoriferous character and acidic finish, Attenuation 71-75%

1098: British: Dry and crisp, slightly tart, yet balanced, Attenuation 73-75%

1338: European: Full-bodied, complex, finishes very malty, Attenuation 67-71%

1007: German: Ferments dry and crisp. Ferments down to 55° F, Attenuation 73-77%

1084: Irish: Slight residual diacetyl. Great for stouts and porters, Attenuation 71-75%

2565: Kolsch: A hybrid of ale and lager characteristics. Develops excellent maltiness with subdued fruitiness and a crisp finish. Ferments well at moderate temperatures, Attenuation 73-77%

1078: London: Bold, woody, slight diacetyl, Attenuation 73-77%

1728: Scottish Ale: Rich smoky, peaty character ideally suited to Scottish-style ales, smoked beers, and high-gravity ales, Attenuation 69-73%

1968: Special London Ale: Highly flocculant ale yeast with rich malty character and balanced fruitiness. High degree of flocculation makes this an excellent strain for cask-conditioned ales, Attenuation 67-71%

3068: Weihenstephan Wheat: Saccharomyces delbruckii single-strain culture for German wheat beers, Attenuation 73-77%

1272: American Ale II: Fruitier and more flocculent than strain 1056, Attenuation 72-76%

1275: Thames Valley: Rich, complex flavor profile for classic British bitters, Attenuation 72-67%

1318: London Ale III: Traditional London yeast that accentuates malt and hop profile, Attenuation 71-75%

1388: Belgian Strong Ale: Neutral flavor with high alcohol toleration, Attenuation 73-77%

Lager Yeasts

2035: American: Bold, complex, woody, Attenuation 73-77%

2206: Bavarian: Rich flavor, malty and clean, Attenuation 73-77%

2124: Bohemian: Traditional Saaz yeast from Czechoslovakia. Ferments clean and malty, Attenuation 69-73%

2112: California: Ferments to 62° F while keeping lager characteristics, Attenuation 72-76%

2278: Czech Pils: Classic dry finish with rich maltiness. Good choice for pilsners and bock beers. Sulphur produced during fermentation dissipates with conditioning, Attenuation 70-74%

2042: Danish: Rich, yet crisp and dry. Accentuates hop characteristics, Attenuation 73-77%

2308: Munich: Smooth, soft, and full-bodied, Attenuation 73-77%

2007: Pilsen: Dry, crisp, clean, and light, Attenuation 71-75%

Other Wyeast Cultures - $4.89

3021: Champagne

3632: Dry mead: ferments fully with medium to high flocculation, Attenuation 85-95%

3184: Sweet mead: leaves some residual sugar, with medium to high flocculation, Attenuation 65-75%

3134: Sake

3028: Pasteur red