Products

3278 blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region A Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This blend of yeast and bacteria comes from a Belgian Brewery and is maintained with a selection of Saccharomyces Cerevisiae, which include Belgian-style wheat beer yeast, a sherry yeast, Brettanomyces Bruxellensis yeast, Brettomyces Lambicus yeast, Lactobacillus Delbruckii, and finally Pediococcus Cerevisiae. While amazingly complex, this mixture does not include all the possible cultures found in Belgian Lambics. However, it is representative of the organisms which are most important for the desirable flavor components of these beer styles. Attenuation: 70-80% Flocculation: Low - High Alcohol Tolerance: 11% Optimum Fermentation Temp: 63-75°F Cell Count: 100 Billion Styles: Flanders Red Ale Lambic Gueuze Mixed-Fermentation Sour Beer For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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3522 is one of the great and versatile strains for the production of classic Belgian style ales Produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation One 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. Attenuation: 72-76% Flocculation: High Alcohol Tolerance: 12% Optimum Fermentation Temp: 65-76°F Cell Count: 100 Billion Styles: Belgian Blond Ale Belgian Dark Strong Ale Belgian Dubbel Belgian Golden Strong Ale Belgian Pale Ale Belgian Specialty Ale Belgian Tripel Flanders Brown Ale/Oud Bruin For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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3638 is a complex alternative to the standard German wheat strain profile, producing apple, pear, and plum esters in addition to the dominant banana character Esters are complemented nicely by clove and subtle vanilla phenolics Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A great all around German wheat beer strain! A 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%. Attenuation: 70-76% Flocculation: Low Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-75°F Cell Count: 100 Billion Styles: Weissbier Dunkles Weissbier Weizenbock Roggenbier For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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3711 is a very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers Highly aromatic (estery), peppery, spicy and citrusy Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A very versatile strain that produces Saison or farmhouse style biers 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. Attenuation: 77-83% Flocculation: Low Alcohol Tolerance: 12% Optimum Fermentation Temp: 65-77°F Cell Count: 100 Billion Styles: Belgian Blond Ale Belgian Dark Strong Ale Belgian Golden Strong Ale Belgian Specialty Ale Bière de Garde Saison For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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3724 is the classic farmhouse ale yeast. 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  Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation 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. Attenuation: 76-80% Flocculation: Low Alcohol Tolerance: 12% Optimum Fermentation Temp: 70-95°F Cell Count: 100 Billion Styles: Saison For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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3726 produces complex esters balanced with earthy/spicy notes. Perfect for farmhouse ales and saisons Slightly tart and dry with a peppery finish Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Attenuation: 74-79% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 70-84°F Cell Count: 100 Billion Styles: Saison Biere de Garde Belgian Blond Ale Belgian Pale Ale Belgian Golden Ale For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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3763 contains a blend of lambic cultures that produce beer with a complex, earthy profile and a distinctive pie cherry sourness Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor 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. Attenuation: 80% Flocculation: Low - High Alcohol Tolerance: 11% Optimum Fermentation Temp: 65-85°F Cell Count: 100 Billion Styles: Flanders Brown Ale/Oud Bruin Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.      

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3787 produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well A classic Abbey strain for brewing Belgian dubbel or Belgian tripel Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A classic strain for Belgian Dubbel or Tripel. Produces a balance of complex fruity esters and phenolics, which can be manipulated with fermentation temperature. A true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. 3787 is a wonderful Belgian-style house strain. Attenuation: 74-78% Flocculation: Medium Alcohol Tolerance: 11-12% Optimum Fermentation Temp: 64-78°F Cell Count: 100 Billion Styles: Belgian Dubbel Belgian Golden Strong Ale Belgian Specialty Ale Belgian Tripel Bière de Garde For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.      

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3944 is a versatile witbier yeast strain can be used in a variety of Belgian style ales Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Attenuation: 72-76% Flocculation: Medium Alcohol Tolerance: 11-12% Optimum Fermentation Temp: 62-75°F Cell Count: 100 Billion Styles: Belgian Dubbel Belgian Tripel Spice, Herb, or Vegetable Beer Witbier For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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This Wyeast blend is recommended for any wine requiring malic acid reduction It will cover a broad range of temperature and pH conditions 125mL is enough to innoculate 6 gallons of wine, cider, or mead Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available A liquid Malo-lactic culture that contains a blend of ER1A and Ey2d malo-lactic cultures suitable for a fermentation pH of 2.9 or above and temperatures as low as 55°F (13°C). Alcohol Tolerance: 12-18% Optimum Fermentation Temp: 55-95°F Notes from Wyeast: Fresh liquid cultures of L. oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Vinter's Choice™ malolactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55°F. Test Results (At this time we do not know what strains of malo-lactic were involved in this test.): The performance of two strains of Leuconostoc oenos, Er1a and Ey2d, isolated from Oregon wines was evaluated in experimentally and commercially produced wines. Experimental lots of Chardonnay, Pinot Blanc, and Pinot Noir were inoculated at the end of yeast fermentation at 18°C with approximately 106 cfu/ml of Er1a, Ey2d, ML-34, PSU-1, MLT-kli, and BB44-40 Under low pH conditions, the Oregon strains completed MALOLACTIC fermentations (MLF) more rapidly than the other commercially available strains: at pH less than 3.3 Er1a completed MLF in an average of 48 days, Ey2d in 94 days, MLT-kli in 127 days, and the other strains in 143 days or longer. At pH greater than 3.4 all the strains completed MLF within 31 days. Commercial wines were inoculated during yeast fermentations with 0.5 to 2.0% V/V Er1a and Ey2d grape juice cultures (109 cfu/ml) and wine cultures (108 cfu/ml). Er1a completed MLF in 1-2 months at cellar temperatures of 15°C or higher, but was sensitive to cooler temperatures. Ey2d was more cold tolerant and completed MLF in 2-3 months at temperatures in 12-15°C In addition, Ey2d retained MALOLACTIC activity at temperatures as high as 80°C when all other strains including Er1a were inactive.

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4134 Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages) Full bodied profile, silky and smooth on palate with low ester production Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Saké #9 is used in conjunction with Koji to make a wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. Attenuation: 60-75% Flocculation: Low Alcohol Tolerance: 14% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Sake Plume Wine Dai Ginjo Nigori Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.      

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4184 has a rich, fruity profile complements fruit mead fermentations Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommended. Attenuation: NA Flocculation: Medium Alcohol Tolerance: 11% Optimum Fermentation Temp: 65-75°F Cell Count: 100 Billion Styles: Braggot Common Cider Cyser (Apple Melomel) Metheglin Open Category Mead Other Fruit Melomel Semi-Sweet Mead Sweet Mead Dai Ginjo Plum Wine   For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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4632 is the best choice for dry mead and has been used in many award winning meads Low foaming with little or no sulfur production Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making. Attenuation: NA Flocculation: Low Medium Alcohol Tolerance: 18% Optimum Fermentation Temp: 55-75°F Cell Count: 100 Billion Styles: Braggot Dry Mead Metheglin Open Category Mead Other Fruit Melomel Pyment (Grape Melomel)   For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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4766 is a crisp and dry fermenting yeast with a big, fruity finish Creates a nice balance for all types of apples, pears, and other fruit Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation I was a doubter at first, but after using the Wyeast Cider strain, I am now a convert.  I used to ferment my ciders with English Ale (sweet) or Champagne (dry) yeast, but no longer! I have found a delicious Cider yeast that highlights the flavor of the apples and does not ferment too dry.  After we started stocking this strain, it became impossible to keep it in stock during the harvest season! This yeast creates a nice balance for any type of apple, pear, or other fruit. It gives a crisp and dry ferment and allows the fruit character to dominate the flavor profile. Attenuation: NA Flocculation: Low Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Apple Wine Common Cider Common Perry Cyser (Apple Melomel) English Cider French Cider Fruit Cider New England Cider Traditional Perry Other Sppecialty Cider or Perry For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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5112 is a strain of wild yeast that was isolated from brewery cultures in the Brussels region of Belgium Produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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5335 produces moderate levels of acidity. Commonly found in gueuze, lambics, sour brown ales and Berliner Weisse Always used in conjunction with S. cerevisiae and often with various wild yeast Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Lactobacillus is used in the production in a wide array of sour beer styles as well as many food products.  This particular strain is ideal for the acidification of beers, either pre or post cerivisiae fermentation.  Can be use to kettle sour. 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. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. Attenuation: 70-90% Flocculation: Low - High Alcohol Tolerance: 9% Optimum Fermentation Temp: 60-95°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Brown Ale/Oud Bruin Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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5526 is a wild yeast strain isolated from Belgian lambic beers Produces a pie cherry-like flavor and sourness along with distinct “Brett” character Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation The quintessential "Brett" strain used for the production of Lambic and other beers. This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. Attenuation: 78-84% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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The X-Dry Series Chugger Pumps offer the same quality and value, but now with "Run Dry Protection" to help avoid damage caused by cavitation. The Chugger lineup of pumps represents a great value for an even better price. These pumps are workhorses in the brewery. Featuring a robust flow rate of 7 gpm, and a magnetic drive designed to handle back-pressure, these pumps are a great addition to any brewing setup! The Stainless Steel Chugger showcases their molded Stainless Steel Pump Head. This stainless pump is a steal for the price, and we've been more than happy with the quality! Use this to ease transfers between kettles, cool wort via a counterflow chiller, or recirculate icewater for quicker chilling! The Chugger pump has 3/4" MPT inlet and 1/2" MPT outlet, allowing easy configuration for any application! We recommend setting these pumps up with a Ball valve on the outflow side, this way you can throttle down the outgoing flow rate, allowing for more efficient sparges or cooling! The pump head can also be rotated 360° (in 90° intervals) allowing for even more customization! Features: Run Dry Carbon Bearing Stainless Steel Center Inlet Pump Head Food Grade up to 250° F 3/4" MPT inlet and 1/2" MPT outlet High Flow rate of 7 gpm Max Head 18.6 ft 115v 55" cord and plug attached 50/60 Hz, 1.4 amp 1/20 HP, 3500 RPM No more issues with crossthreading plastic heads or snapping off fittings Note: When using silicone tubing, we recommend using a slighlty larger barb than the I.D. of the tubing. This is because silicone tubing tends to have greater pliability than most tubing. For example, when using 1/2" silicone tubing, we recommend our 5/8" barb (H620), to help ensure a better seal!

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The X-Dry Series Chugger Pumps offer the same quality and value, but now with "Run Dry Protection" to help avoid damage caused by cavitation. The Chugger lineup of pumps represents a great value for an even better price. These pumps are workhorses in the brewery. Featuring a robust flow rate of 7 gpm, and a magnetic drive designed to handle back-pressure, these pumps are a great addition to any brewing setup! The Stainless Steel Chugger showcases their molded Stainless Steel Pump Head. This stainless pump is a steal for the price, and we've been more than happy with the quality! Use this to ease transfers between kettles, cool wort via a counterflow chiller, or recirculate icewater for quicker chilling! This Chugger pump model has 1/2" MPT inlet and outlet, allowing easy configuration for any application! We recommend setting these pumps up with a Ball valve on the outflow side, this way you can throttle down the outgoing flow rate, allowing for more efficient sparges or cooling! The pump head can also be rotated 360° (in 90° intervals) allowing for even more customization! Features: Run Dry Carbon Bearing Stainless Steel Inline Pump Head Food Grade up to 250° F 1/2" mpt inlet and outlet High Flow rate of 7 gpm Max Head 18.6 ft 115v 55" cord and plug attached 50/60 Hz, 1.4 amp 1/20 HP, 3500 RPM Note: When using silicone tubing, we recommend using a slighlty larger barb than the I.D. of the tubing. This is because silicone tubing tends to have greater pliability than most tubing. For example, when using 1/2" silicone tubing, we recommend a 5/8" barb to help ensure a better seal!

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The X-Dry Series Chugger Pumps offer the same quality and value, but now with "Run Dry Protection" to help avoid damage caused by cavitation. The Chugger lineup of pumps represents a great value for an even better price. These pumps are workhorses in the brewery. Featuring a robust flow rate of 7 gpm, and a magnetic drive designed to handle back-pressure, these pumps are a great addition to any brewing setup! The Stainless Steel Chugger showcases their molded Stainless Steel Pump Head. This stainless pump is a steal for the price, and we've been more than happy with the quality! Use this to ease transfers between kettles, cool wort via a counterflow chiller, or recirculate icewater for quicker chilling! The Chugger pump model has 1.5" tri-clamp inlet and outlet, allowing easy integration with your T.C. kettles or fermenter! We recommend setting these pumps up with a butterfly valve on the outflow side, this way you can throttle down the outgoing flow rate, allowing for more efficient sparges or cooling! The pump head can also be rotated 360° (in 90° intervals) allowing for even more customization! Features: Run Dry Carbon Bearing Stainless Steel Center Inlet Pump Head Food Grade up to 250° F 1.5" tri-clamp inlet and outlet High Flow rate of 7 gpm Max Head 18.6 ft 115v 55" cord and plug attached 50/60 Hz, 1.4 amp 1/20 HP, 3500 RPM Note: When using silicone tubing, we recommend using a slighlty larger barb than the I.D. of the tubing. This is because silicone tubing tends to have greater pliability than most tubing. For example, when using 1/2" silicone tubing, we recommend our 5/8" barb (H620), to help ensure a better seal!  

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Xoakers are 1" Solid Oak spheres made from American Oak and seasoned for a minimum of 36 months.  They will contribute a complex oak character while softening and rounding the wine as well.  What sets these apart though, are their shape and ease of use.  The uniform size allows for precise dosing, and easy removal once complete.  Whether you are using carboys or neutral barrels, additions are as simple as counting out however many Xoakers you need, and tossing them in.  Every vessel will be oaked to the same extent when using these, and no need to weigh them out! Removing them is as simple as turning over your carboy or barrel, and watching them roll out!  These can be used in both red and white wines, and are perfect for carboys, barrels, small tanks, and kegs.  Ideal oak for the home winemaker!  These Convection Toasted Medium Plus American Oak Xoakers are packed in Mylar bags, and will contribute various flavors depending on the wine. The 8 pack will treat 4-8 gallons & 1 lb will treat 30-60 gallons. Dosage: 1-2 Xoakers / Gallon (3.78 L) wine (depends on desired Oak Impact) Contact Time: 4 Month Minimum Recommended Useful Life in Wine: 12 Months Size: 1" Diameter Spheres, 60 American Oak Xoakers / lb Liquid Displacement: .09 gal (.35 L) Toast Level: Med +        

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Xoakers are 1" Solid Oak spheres made from high quality French oak and seasoned for a minimum of 24 months.  They will contribute a complex oak character while softening and rounding the wine as well.  What sets these apart though, are their shape and ease of use.  The uniform size allows for precise dosing, and easy removal once complete.  Whether you are using carboys or neutral barrels, additions are as simple as counting out however many Xoakers you need, and tossing them in.  Every vessel will be oaked to the same extent when using these, and no need to weigh them out! Removing them is as simple as turning over your carboy or barrel, and watching them roll out!  These can be used in both red and white wines, and are perfect for carboys, barrels, small tanks, and kegs.  Ideal oak for the home winemaker!  These Convection Toasted Medium Plus French Oak Xoakers are packed in Mylar bags, and will contribute various flavors depending on the wine. The 8 pack will treat 4-8 gallons & 1 lb will treat 35-70 gallons. Dosage: 1-2 Xoakers / Gallon (3.78 L) wine (depends on desired Oak Impact) Contact Time: 4 Month Minimum Recommended Useful Life in Wine: 12 Months Size: 1" Diameter Spheres, 70 French Oak Xoakers / lb Liquid Displacement: .10 gal (.41 L) Toast Level: Med +        

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Built-in self-priming diaphragm pump is non-aerating & gentle on your wine Flow stops automatically at the preset fill level Adjustable shelf to accommodate a wide range of bottles Optional gas flush system & variable flow control Made to order in the United States If you're looking for a fast, gentle, reliable, professional quality fill for your wine, then this is the filler for you. Hand-made to order by XpressFill in southern California, these fillers represent the very best available to home winemakers. This filler features a built-in self-priming diaphragm pump to draw your wine from your tanks or barrels up to the filler. The action of the diaphragm pump is non-aerative and gentle, and it has the capability of pulling your wine from quite a distance away. The nozzles on XpressFill's Level Filler are independently actuated by microswitches when a bottle is put in place for filling. Flow stops automatically at the preset fill level. This makes it easy to put half the bottles on for filling and take the other half off for corking without having down time in between. The bottle shelf is adjustable in height to accommodate a wide range of bottles. Fills approximately 200 bottles/hr. Add the optional Gas Flush System and the filler will automatically gas-purge your bottles prior to filling. There is no additional button to push or lever to flip, the filler handles it all! Features: Made to order in USA Built-in self priming diaphragm pump Diaphragm pump is non-aerating & gentle on your wine Nozzles are independently actuated by micro-switches Flow stops automatically at the preset fill level Bottle shelf is adjustable to accommodate a wide range of bottles Optional Gas Flush System & Filler to automatically gas-purge bottles prior to filling 2 Spout fills approximately 200 bottles per hour

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