Species: Saccharomyces cerevisiae var. diastaticus

Profile: A very versatile strain that produces Saison or farmhouse style beers 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.

Metric Temperature Range: 18-25 °C

Notes: This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

FLOCCULATION: Low
ATTENUATION: 78 - 83
ABV: 12

IN-STOCK YEAST: We maintain stock of 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 a strain is out of stock, 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 ordered directly from the manufacturer on your behalf and we do not use in-stock yeast to fulfil pre-orders.

PREORDER DEADLINE: Every 2 months we place a liquid yeast order with Wyeast. All pre-orders placed will be part of our next order from the supplier, subject to the supplier having your pre-ordered strain in stock.

We place our orders on or after the 20th of the month. The deadline to ensure your pre-order is included is midnight the day before.

All pre-orders will be available for pickup or shipping after we receive the yeast which is usually around the first week of the month.

*Note: we will ship your order when your yeast arrives, so if you wish to place an order for other items and want to receive them sooner, please place a separate order.

Species: Saccharomyces cerevisiae var. diastaticus

Profile: This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90 °F (32 °C), or the use of a secondary strain can accelerate attenuation.

Metric Temperature Range: 21-35 °C

Notes: This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

FLOCCULATION: Low
ATTENUATION: 76 - 80
ABV: 12

IN-STOCK YEAST: We maintain stock of 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 a strain is out of stock, 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 ordered directly from the manufacturer on your behalf and we do not use in-stock yeast to fulfil pre-orders.

PREORDER DEADLINE: Every 2 months we place a liquid yeast order with Wyeast. All pre-orders placed will be part of our next order from the supplier, subject to the supplier having your pre-ordered strain in stock.

We place our orders on or after the 20th of the month. The deadline to ensure your pre-order is included is midnight the day before.

All pre-orders will be available for pickup or shipping after we receive the yeast which is usually around the first week of the month.

*Note: we will ship your order when your yeast arrives, so if you wish to place an order for other items and want to receive them sooner, please place a separate order.

Metschnikowia reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds including glycosides. While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose derivatives, in malt-based co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product.

This is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes a diverse array of organisms in the production of their eclectic beers. This strain exhibits a lemony-tartness with hints of hay and mild funk, and has a crisp and dry finish.

PurePitch® Next Generation (an evolution of White Labs’ PurePitch®) delivers great shelf life, and provides a commercial pitch rate for homebrewers. 

This isolate is a single strain of Brettanomyces bruxellensis hailing from a brewer of all things sour and wild in the Mountain West. This strain exhibits a strong profile of complex tropical fruit that is dominated by pineapple with a noticeable earthiness. This strain is highly active and produces a thick krausen.

This blend of lactic acid producing Lachancea thermotolerans isolates is unique from any yeast we’ve ever isolated. In addition to creating an acidic character that is much more complex, multi-dimensional and reminiscent of a traditional long-aged sour as compared to a kettle sour, the attenuation, pH and ester profile are precisely tuneable based upon the percent of fermentables as glucose.

This blend contains two saison-style STA1+ Saccharomyces cerevisiae isolates and two strains of Lactobacillus brevis. The Saccharomyces strains create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while the Lactobacillus strains produce a balanced acid profile. This blend exhibits high diastatic activity.

TYB282 is a single strain of Lactobacillus brevis isolated from an unintentionally soured golden ale produced by a Mexican craft brewery. This strain produces a nice, clean lactic acidity (down to ~pH 3.2) in unhopped wort within 36 hours at a temperature of ~72-77 °F. The higher the temperature up to 90 °F, the faster the acid production. While this strain can be used for kettle souring, it really shines in acidification during extended aging due to its hop tolerance (15-20 IBU).

The Lactobacillus Blend is comprised of 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). Ideal for broad spectrum acidification, from kettle souring to extended aging. The higher the temperature up to 90 °F, the faster the acid production.