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Wyeast Liquid Yeast Cultures
ACTIVATOR 125 ml XL Smack pack - 100 billion cells!
The ACTIVATOR has an average of 100 billion cells of pure liquid yeast ready to pitch, plus nutrients. The ACTIVATOR provides the pitching rate recommended by professionals. When activated, yeast metabolism begins, providing proof of viable active yeast ready for brewing. New easy to use instructions!

We order direct from Wyeast every week, so your yeast is as fresh as possible.
All Wyeast Activator Packs are $5.99

For hot weather shipping, we recommend adding a Polar Pak to your Wyeast order. They are sold at the bottom of this page.

Wyeast Ale Yeasts

Wyeast 1007 German Ale Yeast True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55� F range, (13� C) producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%. (55-68� F, 13-20� C)

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Wyeast 1010 American Wheat. A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable, a good alternative for Alts and K�lsch, along with American Style Hefeweizen. Flocculation - low; apparent attenuation
74-78%. (58-74� F, 14-23� C)
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Wyeast 1028 London Ale Yeast. Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation - medium; apparent attenuation 73-77%. (60-72� F, 15-22� C)
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Wyeast 1056 American Ale Yeast. Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 60-66� F, (15-19� C) fermentation temperatures. Flocculation is moderate. Flocculation improves with dark malts in grain bill. Flocculation - low to medium; apparent attenuation 73-77%. (60-72� F, 15-22� C)
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Wyeast 1084 Irish Ale Yeast. This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64� F, (18� C). Flocculation is low to moderate with filtration typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation - medium; apparent attenuation 71-75%. (62-72� F, 16-22� C)
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Wyeast 1098 British Ale Yeast. The original dried yeast from Whitbread. Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced. Ferments well down to 65�F (18� C). Flocculation - medium; apparent attenuation 73-75%. (64-72� F, 18-22� C)
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Wyeast 1099 Whitbread Ale Yeast. A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. Flocculation - high; apparent attenuation 68-72%. (64-75� F, 18-24� C)
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Wyeast 1187 Ringwood Ale Yeast. Great Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation - high; apparent attenuation 68-72%. (64-74� F, 18-23� C)
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Wyeast 1214 Belgian Ale Yeast. Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%. (58-78� F, 14-24� C)
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Wyeast 1272 American Ale Yeast II. Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates hop character at warmer fermentation temperatures with intense fruitiness. Flocculation - high; apparent attenuation 72-76%. (60-72� F, 15-22� C)
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Wyeast 1275 Thames Valley Ale Yeast. Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation - medium; apparent attenuation 72-76%. (62-72� F, 16-22� C)
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Wyeast 1318 London Ale Yeast III. From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation - high; apparent attenuation 71-75%. (64-74� F, 18-23� C)

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Wyeast 1332 Northwest Ale Yeast. One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation - high; apparent attenuation 67-71%. (65-75� F, 18-24� C)
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Wyeast 1335 British Ale Yeast II. Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation - high; apparent attenuation 73-76%. (63-75� F, 17-24� C)
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Wyeast 1338 European Ale Yeast. From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty with full bodied profile, very desirable in English Style Brown Ales and Porters. Produces a dense, rocky head during fermentation. Flocculation - high; apparent attenuation 67-71%. (62-72� F, 16-22� C)
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Wyeast 1388 Belgian Strong Ale Yeast. Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation - low; apparent attenuation
73-77%. (65-75� F, 18-24� C)
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Wyeast 1728 Scottish Ale Yeast. Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures. Flocculation - high; apparent attenuation 69-73%. (55-75� F, 13-24� C)
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Wyeast 1762 Belgian Abbey Yeast II. High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. Flocculation - medium; apparent attenuation 73-77%. (65-75� F, 18-24� C)
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Wyeast 1968 London ESB Ale Yeast. This extremely flocculants yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Brilliant beers easily achieved without any filtration. Alcohol tolerance approximately 9% ABV. Flocculation - high; apparent attenuation 67-71%. (64-72� F, 18-22� C)
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Wyeast 2565 K�lsch Yeast. True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55-60� F range, (13-16� C). Poor flocculating yeast requires filtration to produce bright beers or additional settling time. Flocculation - low; apparent attenuation 73-77%. (56-70� F, 13-21� C)
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Wyeast Lager Yeasts

Wyeast 2007 Pilsen Lager Yeast. A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation - medium; apparent attenuation 71-75%. (48-56� F, 9-13� C)
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Wyeast 2035 American Lager Yeast. Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. Flocculation - medium; apparent attenuation 73-77%. (48-58� F, 9-14� C)
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Wyeast 2042 Danish Lager Yeast. Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation - low; apparent attenuation 73-77%. (46-56� F, 8-13� C)
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Wyeast 2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65� F, (18� C) and produces malty, brilliantly clear beers. Flocculation - high; apparent attenuation 67-71%. (58-68� F, 14-20� C)
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Wyeast 2124 Bohemian Lager Yeast. AKA 34/70
A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Will ferment in the mid 40's to mid 50's for various beer styles. Flocculation - medium; apparent attenuation 69-73%. (48-58� F, 9-14� C)
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Wyeast 2206 Bavarian Lager Yeast. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation - medium; apparent attenuation 73-77%. (46-58� F, 8-14� C)
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Wyeast 2278 Czech Pils Yeast. Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation - med.. to high; apparent attenuation 70-74%. (50-58� F, 10-14� C)
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Wyeast 2308 Munich Lager Yeast. A unique strain, capable of producing fine lagers. Very smooth, well rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation. Flocculation - medium; apparent attenuation 73-77%. (48-56� F, 9-13� C)
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Wyeast Wheat Beer Yeasts

Wyeast 3056 Bavarian Wheat Yeast. Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation - medium; apparent attenuation 73-77%. (64-74� F, 18-23� C)
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Wyeast 3068 Weihenstephan Weizen Yeast. Classic German wheat beer yeast, used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching finish. Flocculation - low; apparent attenuation 73-77%. (64-75� F, 18-24� C)
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Wyeast 3333 German Wheat Yeast. Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. Flocculation - high; apparent attenuation 70-76%. (63-75� F, 17-24� C)
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Wyeast 3463 Forbidden Fruit Yeast. From old Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. Flocculation - low; apparent attenuation 73-77% (63-76� F, 17-24� C)
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Wyeast 3522 Belgian Ardennes Yeast. One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation - high; apparent attenuation 72-76% (65-85� F, 18-29� C)
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Wyeast 3638 Bavarian Wheat Yeast. Top cropping Hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75� F, 18-24� C)
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Wyeast 3787 Trappist High Gravity. This strain produces intense esters and phenolic characteristics with complex fruitiness. Phenol and ester production are influenced by fermentation temperatures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV. Flocculation - medium; apparent attenuation 75-80%. (64-78� F)
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Wyeast 3942 Belgian Wheat Yeast. Estery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum and plum like aromas with a dry but fruity finish. Flocculation - medium; apparent attenuation 72-76%. (64-74� F, 18-23� C)
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Wyeast 3944 Belgian Witbier Yeast. A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Flocculation is low, with yeast staying suspended with proteins in a well designed beer. Alcohol tolerance approximately 10-11% ABV. Flocculation - medium; apparent attenuation 72-76%. (62-75� F, 16-24� C)
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Special Seasonal Strains
Please order only during time period listed, unless you contact us first to make sure we are still stocking the item.

Wyeast Rogue Pacman Ale September-December 2006 - �Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It�s very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60� F; once in a while for certain styles I�ll ferment as high as 70� F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient.�
- John Maier, Brewmaster, Rogue Ales www.rogue.com
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Wyeast Brettanomyces & Lactic Cultures - $7.99 each

Wyeast 3278 Belgian Lambic Blend. Contains a selection of Saccharomyces add non-Saccharomyces which include Belgian style wheat beer yeast, Sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms, which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Flocculation - low to medium; apparent attenuation 65-75%. (63-75� F, 17-24� C)
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Wyeast 3112 Brettanomyces bruxellensis. Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Flocculation - medium; apparent attenuation low. (60-75� F, 15-24� C)
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Wyeast 3526 Brettanomyces lambicus. Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation - medium; apparent attenuation low. (60-75� F, 15-24� C)
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Wyeast 4335 Lactobacillus Delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. (60-95� F, 15-35� C)
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Wyeast 4733 Pediococcus Cerevisiae. Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.
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Polar Pak for Yeast Shipping
Keeps yeast cool during hot shipments
Qty: Price: $.99

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