Beer Making
- Wyeast - Ale
- Wyeast - Belgian Ale
- Wyeast - Lager
- Wyeast - Private Collection
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 £6.75. During this phase in period we will seek to replace the Propagator orders for the Activator as stocks allow.
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1214 - Belgian Abbey
from £5.75More information
An Abbey style top fermenting yeast suitable for high gravity beers. It produces esters especially if fermented at the top end of it's temperature range which is 14-24°C. Flocculation is medium and the apparent attenuation is 72-76%.
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1388 - Belgian Strong
from £5.75More informationA robust flavour yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry tart finish. Flocculation is low and the apparent attenuation is 73-77%. This strain is best fermented in the range 18-24°C.
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3056 - Bavarian Wheat Blend
£6.75More information
This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.
It is best fermented between 18-23°C. Flocculation is medium and the apparent attenuation is 73-77%. Alcohol tolerance is 10% ABV.
This yeast is commonly used to produce Dunkelweizens, Weizens and Weizenbocks. -
3068 - Weihenstephan Weizen
from £5.75More informationThis top fermenting yeast produces the unique and spicy weizen character, rich with clove, vanilla and banana. The best results are achieved when fermenting at a temperature of around 20°C.
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3278 - Belgian Lambic
from £5.75More informationThis blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavour components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
The flocculation is variable and the apparent attenuation is 70-80%. This yeast ferments well in the temperature range of 17-24° C. Its alcohol tolerance is approximately 11% ABV.
This strain is recommended for the production of Flanders Red Ale, Fruit Lambic, Gueuze and Straight (Unblended) Lambic beers. -
3522 - Belgian Ardennes
from £5.75More informationOne of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.
Flocculation is high and the apparent attenuation is 72-76%. This strain is best fermented in the range 18-24°C.
It's Alcohol Tolerance is approximately 12% ABV. -
3638 - Bavarian Wheat
from £5.75More informationA complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
The flocculation is low and the apparent attenuation is 70-76%. The temperature range is 18-24°C and the alcohol tolerance is 10% ABV. -
3724 - Belgian Saison
from £5.75More informationThis 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 32°C or the use of a secondary strain can accelerate attenuation.
Flocculation is low and the apparent attenuation is 76-80%. This strain is best fermented in the range 21-35°C.
It's Alcohol Tolerance is 12% ABV. -
3787 - Trappist High Gravity
from £5.75More informationA classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “House” strain.
The flocculation is medium and the apparent attenuation is 74-78%. The temperature range is 18-25°C and it has an alcohol tolerance of 11 to 12% ABV or higher. -
3944 - Belgium Wit
from £5.75More informationA tart slightly phenolic character capable of producing distinctive witbiers and grand cru style ales. Ideally fermented in the range 17-24°C.
