1. White Labs WLP672 Lactobacillus Brevis

    White Labs WLP672 Lactobacillus Brevis

    This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).

    Our bacteria strains are now being propagated in an optimized, strain-specific growth media. This proprietary media, which is lighter in color, allows for better growth and viability of our pure cultures resulting in higher cell concentrations. Due to the improved cell concentration, we suggest utilizing the below pitch rate:

    Lactobacillus: contains >400 million cells/mL
    Recommended Pitch Rates:
              Secondary: 1 Liter per 10hL
              Primary (kettle sour): 1 Liter per 5hL

    *White Labs recommends pitching based on intended dosage rates as opposed to actual cell concentrations since these can vary slightly.

    We maintain stock of the high-selling liquid yeasts in the shop, to make it easy for anyone who needs liquid yeast in a hurry. These will always be sold within the best before date. If we are out of stock of a yeast, then it won't show up as an option for you to purchase. If you want the freshest liquid yeast, or if we are out of stock, consider using the pre-order option. Pre-ordered yeasts are more fresh - we order directly from the manufacturer on your behalf and do not use in-stock yeast to fulfil pre-orders.
    An order will be placed with White Labs each month excluding December, on the first Monday on or after the 20th of the month. All pre-orders received by then will be included in the order, and will be available for pickup or shipping by the following Tuesday.
  2. The Yeast Bay - Saison/Brettanomyces Blend

    The Yeast Bay - Saison/Brettanomyces Blend

    This blend combines one of the Saccharomyces cerevisiae strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The resulting beer is dry with balanced ester and phenolic character.

  3. The Yeast Bay - Amalgamation

    The Yeast Bay - Amalgamation

    Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer will be dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.

    Out of Stock
  4. The Yeast Bay - B bruxellensis - Strain TYB207

    The Yeast Bay - B bruxellensis - Strain TYB207

    Isolated from a Belgian-inspired brewery in the Northeastern United States, this single strain of Brettanomyces bruxellensis exhibits good attenuation and produces a tart tropical fruit ester profile reminiscent of "SweeTarts".

    Out of Stock
  5. The Yeast Bay - Amalgamation II

    The Yeast Bay - Amalgamation II

    Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates that showcases qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the "SweeTarts" character of TYB207, and the tropical bouquet of lemon, pineapple, guava, mango and papaya esters contributed by TYB261.

    Out of Stock
  6. The Yeast Bay - Lactobacillus Blend

    The Yeast Bay - Lactobacillus Blend

    The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU).
    Out of Stock
  7. Funktown Pale Ale Liquid Yeast by The Yeast Bay

    Funktown Pale Ale Liquid Yeast by The Yeast Bay

    Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of STA1 + Saccharomyces cerevisiae that is well suited for primary fermentation. The combination of citrus, peach, pineapple and mango esters produce a unique flavor and aroma profile that is fruit-forward and complements any hop-forward beer. This blend exhibits low diastatic activity.

  8. The Yeast Bay - Beersel Brettanomyces Blend

    The Yeast Bay - Beersel Brettanomyces Blend

    This blend combines Brettanomyces bruxellensis strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and will produce a balanced profile of fruitiness, funkiness and a crisp tartness. Temperature: 70-80 ?F (21-27 ?C) || Attenuation: 82%-85% Flocculation: Low || Alcohol Tolerance: High
    Out of Stock
  9. The Yeast Bay - Melange

    The Yeast Bay - Melange

    M?lange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers with a perfect balance of esters, earthiness, funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces cerevisiae var. diastaticus, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. *DIASTATIC COMPONENTS Temperature: 68 - 78 ?F (20-26 ?C) || Attenuation: 85%-100% Flocculation: Medium-Low || Alcohol Tolerance: High
  10. The Yeast Bay - Saison / Brett Blend II

    The Yeast Bay - Saison / Brett Blend II

    This blend contains two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This unique combination will produce a beer that is bursting with classic saison esters and earthiness, with a rustic kick of Brettanomyces fruitiness and funkiness. Temperature: 72-80 ?F (22-27 ?C) || Attenuation: 85-90% Flocculation: Medium-Low || Alcohol Tolerance: High
    Out of Stock