Beer Making
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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1007 - German Ale
from £5.75More information
Ferments dry and crisp leaving a complex but mild flavour. Produces an extremely rocky head and ferments well down to 13°C. Flocculation is medium and the apparent attenuation is 73-77%. This strain is best fermented in the range 13-20°C.
It is used in Germany for producing Alts and can also be used to produce clean tasting British Ales whilst fermenting at a low temperature. -
1007 German Ale - Activator
£7.50More information
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.
Ferments dry and crisp leaving a complex but mild flavour. Produces an extremely rocky head and ferments well down to 13°C. Flocculation is medium and the apparent attenuation is 73-77%. This strain is best fermented in the range 13-20°C.
It is used in Germany for producing Alts and can also be used to produce clean tasting British Ales whilst fermenting at a low temperature. -
1028 - London Ale
from £5.75More informationRich minerally profile, bold and crisp with some diacetyl production.
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1056 - American Ale
from £5.75More informationVery clean, crisp flavour characteristics with low fruitiness and mild ester production. A versatile yeast which produces many beer styles allowing malt and hop character to dominate the beer profile.
It has medium floculation, an attenuation of 73-77%, a fermentation temperature range of 15-20°C and an alcohol tolerence of 10% ABV. -
1084 - Irish Ale
£7.50More informationSlight residual diacetyl and fruitiness. Great for stouts. Clean, full, soft and full bodied.
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1098 - British Ale
from £5.75More informationWyeast Liquid Cultures are the finest beer yeasts that we have used. Produced in Oregon, USA, these cultures are packaged in 'foil slap packs'. Each contains both the nutrient and the yeast, which are separated by an inner membrane. They need to be stored in a fridge, and activated a few days in advance to ensure that the yeast starter is working well before it is pitched into the wort. In order to activate the yeast the inner membrane needs to be ruptured and the contents thoroughly mixed by kneading. When left in a warm place the yeast starter will grow and the pouch will expand. The pouch can then be opened and the yeast pitched.
British Ale
Ferments dry and crisp, slightly tart, fruity and well balanced. Ferments well down to 18°C. -
1099 - Whitbread Ale
from £5.75More informationA mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration.
Low fermentation temperatures will produce a clean finish with a very low ester profile.
Flocculation: Medium-High
Attenuation: 68-72%
Temperature Range: 18-24°C
Alcohol Tolerance: 10% ABV -
1272 - American Ale II
from £5.75More informationWith many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish.
Ferment at warmer temperatures to accentuate hop character with an increased fruitiness or cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Flocculation is Medium-High, Attenuation is 72-76%, the
Temperature Range is 15-22°C and the Alcohol Tolerance is 10% ABV. -
1275 - Thames Valley
from £5.75More informationProduces classic British bitters, rich, complex flavour profile, clean, light malt character, low fruitiness, low esters, well balanced.
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1318 - London Ale III
from £5.75More informationFrom a traditional London brewery, rumoured to be Youngs, with a great malt and hop profile. A true top cropping strain, fruity, very light, soft balanced palate, finishes sweet. Flocculation high, apparent attenuation 71-75%. Best fermented in the range 18-23°C.
