Beer Making
In order to brew a truly great beer, yeast selection is of prime importance. There's no point in gathering together the finest malts and hops and then using a yeast which is meant for baking bread to ferment the brew!
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Wyeast - Ale
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Propagator Packs each contain around 25 billion cells of pure yeast and a smaller inner sachet of yeast nutrient. In order to activate the yeast the inner sachet must be ruptured and the yeast thoroughly mixed with the nutrient by kneading the pouch. When left in a warm place the yeast will grow and the pouch will expand. This can take anywhere between two and ten days.The pouch can then be opened and the yeast pitched.
Activator Packs contain a minimum of 100 billion cells in a yeast slurry. The Activator is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator packages or by making a starter culture.
Propogator packs are being phased out in favour of Activator Packs which have at least twice the volume and yet cost only £7.50. During this phase in period we will seek to replace the Propagator orders for the Activator as stocks allow. -
Wyeast - Belgian Ale
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Propagator Packs each contain around 25 billion cells of pure yeast and a smaller inner sachet of yeast nutrient. In order to activate the yeast the inner sachet must be ruptured and the yeast thoroughly mixed with the nutrient by kneading the pouch. When left in a warm place the yeast will grow and the pouch will expand. This can take anywhere between two and ten days.The pouch can then be opened and the yeast pitched.
Activator Packs contain a minimum of 100 billion cells in a yeast slurry. The Activator is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator packages or by making a starter culture.
Propogator packs are being phased out in favour of Activator Packs which have at least twice the volume and yet cost only £7.50. During this phase in period we will seek to replace the Propagator orders for the Activator as stocks allow.
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Wyeast - Lager
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Propagator Packs each contain around 25 billion cells of pure yeast and a smaller inner sachet of yeast nutrient. In order to activate the yeast the inner sachet must be ruptured and the yeast thoroughly mixed with the nutrient by kneading the pouch. When left in a warm place the yeast will grow and the pouch will expand. This can take anywhere between two and ten days.The pouch can then be opened and the yeast pitched.
Activator Packs contain a minimum of 100 billion cells in a yeast slurry. The Activator is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator packages or by making a starter culture.
Propogator packs are being phased out in favour of Activator Packs which have at least twice the volume and yet cost only £7.50. During this phase in period we will seek to replace the Propagator orders for the Activator as stocks allow. -
Wyeast - Private Collection
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Each year Wyeast Laboratories produce a small range of seasonal yeasts in very limited numbers in their Private Collection.
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Brewferm
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A range of top brewing yeasts produced for Brouwland, a long established Belgium distributor.
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Lallemand (Danstar)
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Lallemand has been producing brewing yeasts since the 1970's. They have selected three beer yeast strains that are perfectly suited to amateur brewing. These strains are distributed under the Danstar trade name.
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Fermentis
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DCL Yeast has been a yeast producer for over 120 years. Established in Scotland in 1878, the company became the leading producer of fresh yeast in the UK market.
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Mauribrew
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Mauri Yeast Australia is part of AB Mauri, the global yeast division of the international food, ingredients and retail group Associated British Foods plc.
They produce three strains of brewing yeast which are used by both commercial and home brewers. -
Muntons
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A choice of ale yeasts as selected by the major producer of beer making kits.
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Other Brewing Yeasts & Nutrients
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