Yeast For Brewing Good yeast is essential for great beer! We have a large selection of liquid and dry yeast to choose from. When it comes to liquid yeast, freshness is very important, and we take it seriously. All of our liquid yeast is guaranteed to be fresh. We participate in the White Labs Freshness Assurance program and do not ship White Labs with less than one month left until the best-by date. We do not ship Wyeast that is more than 4 months past the born-on date. We do go the extra mile to protect liquid yeast in shipment by wrapping each order in bubble wrap and including an ice pack. This will lower the average temperature in transit but it may not keep yeast cold throughout the entire journey. Please keep in mind that it can easily cost more than the price of the yeast to package and ship it adequately so that it is still under 60 oF on arrival. Obviously we cannot afford to do this and offer you a competitive price on liquid yeast. Our standard packaging is adequate to keep the yeast alive but may not be sufficient to preserve optimum viability. By having the yeast shipped by ground without additional cold packs you are taking a slight risk (slightly higher in the summer months) that the yeast will not survive. Since we have over a 98% success rate in the past 10 years shipping liquid yeast packed this way, the risk is usually worth the significant savings on shipping and packaging. We encourage you to order extra ice packs and/or ship yeast by 2nd day air if you are concerned about the temperature of the liquid yeast, especially in summer months. We offer a LIMITED guarantee on yeast. Please read the following liquid yeast purchase information to be sure you understand our policies regarding shipments of liquid yeast. White Labs Guarantee: We guarantee White Labs to be fresh. We do not ship White Labs that has a best by date that is less than 1 month from the ship date. All liquid yeast is shipped with a complementary ice pack, and at least 98% of shipments arrive in good condition. We do not guarantee viability of White Labs shipped by ground carrier. If you require a guarantee of viability you must have the yeast shipped by 1 or 2 day Air. If a White Labs that you had shipped by 2 day air or was purchased in our retail store fails to show visible fermentation within 48 hours (in a starter or in a fermentation up to 6 gallons in volume), we will refund the purchase price. If making a claim in our retail store you must present both the empty package and your receipt. For more information about brewing with White Labs please visit the White Labs FAQ page. Wyeast Guarantee: We guarantee Wyeast pouches to swell within 6 days of activation. If the pouch does not swell within 6 days and within 30 days from the date your order was shipped, call us for a prompt refund (replacements made at our discretion if available). If making a claim in our retail store you must present both the empty package and your receipt. We suggest you have the yeast shipped by 1 or 2 day Air if you order liquid yeast in the summer (June 1st to September 1st). Liquid yeast claims have a lifetime limit of 2 per individual. White Labs Liquid yeast KEEP IT COLD! FREE gel ice pack with EVERY order of fresh White Labs or Wyeast liquid yeast (except for old yeast from the bargain bin). At least one ice pack per shipment. No need to order free gel ice packs...they're automatically included! We will include one ice pack for every six yeast ordered. If you wish an order to ship with more than 1 ice pack for every six liquid yeast, you may order extra** **we recommend you do not order more than 1 ice pack for each yeast ordered. Ice packs are frozen when shipped, and there is a danger of frozen yeast! Wyeast Liquid Yeast Liquid Mead & Wine Yeast Dry Beer & Wine Yeast White Labs Liquid Yeast We offer the complete inventory of ready to pitch White Labs liquid yeast! These pure strains are easy to use and contain enough live yeast cells to start fermentation of most 5 gallon batches in 6 to 24 hours. The White Labs is packaged in a virtually indestructable vial that is guarenteed not to leak (we'll refund your money if it does). For more information about brewing with White Labs please visit the White Labs FAQ page. Year round offerings from White Labs: Currently available Platinum Series Strains from White Labs: Liquid wine, mead, and cider yeast from White Labs: White Labs Guarantee: We guarantee White Labs to be fresh. We do not ship White Labs that has a use by date that is less than 1 month from the ship date. All liquid yeast is shipped with a complementary ice pack, and at least 98% of shipments arrive in good condition. We do not guarantee viability of White Labs shipped by ground carrier. If you require a guarantee of viability you must have the yeast shipped by 1 or 2 day Air. We especially recommend this if you order liquid yeast in the summer from June 1st to September 1st. Liquid yeast claims have a lifetime limit of 2 per individual. California Ale: This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80%. Flocculation: Medium. Optimum Fermentation Temperature: 68-73 °F. #WLAB001 English Ale: A classic ESB strain from one of England's largest breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This leaves behind some residual sweetness. Attenuation: 63-70%. Flocculation: Very High. Optimum Fermentation Temperature: 65-68 °F. #WLAB002 Irish Ale: This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74%. Flocculation: Medium to High. Optimum Fermentation Temperature: 65-68 °F. #WLAB004 British Ale: This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74%. Flocculation: High. Optimum fermentation temperature: 65-70 °F. #WLAB005 Dry English Ale Yeast: Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80%%. Flocculation: High. Optimum fermentation temperature: 65-70 °F. #WLAB007 East Coast Ale Yeast: The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75%. Flocculation: Medium to Low. Optimum Fermentation Temperature: 68-73 °F. #WLAB008 European Ale Yeast: Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. Attenuation: 65-70% Flocculation: Medium Ideal Fermentation Temperature Range: 65-70 ¾F. #WLAB011 London Ale: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 67-75; Flocculation: Medium; Optimum Ferm. Temp: 66-71 ¾F. #WLAB013 Burton Ale: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's bitters, pales. Excellent in porters and stouts. Attenuation: 69-75%. Flocculation: Medium. Optimum Fermentation Temperature: 68-73°F. #WLAB023 Edinburgh Scottish Ale: Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. Attenuation: 70-75%. Flocculation: Medium. Optimum Fermentation Temperature: 65-70 °F. Does not ferment well under 62 °F. #WLAB028 German Ale/Kölsch: From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Attenuation: 72-78%. Flocculation: Medium. Optimum Fermentation Temperature: 65-69 °F. Does not ferment well under 62 °F. #WLAB029 California Ale V Yeast: From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75% Flocculation: Medium to High. Optimum Fermentation Temperature: 66-70 °F. #WLAB051 Hefeweizen Ale: This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76%. Flocculation: Low. Optimum Fermentation Temperature: 68-72 °F. #WLAB300 American Hefeweizen Ale Yeast: This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Attenuation: 70-75% Flocculation: Low. Optimum Fermentation Temperature: 65-69 °F. #WLAB320 Hefeweizen IV Ale Yeast: Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. Attenuation: 73-80% Flocculation: Low. Optimum Fermentation Temperature: 66-70 °F. #WLAB380 Belgian Wit Ale Yeast: Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78% Flocculation: Low to Medium. Optimum Fermentation Temperature: 67-74 °F. 35 ml Vial: #WLAB400 Trappist Ale: From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 73-78%. Flocculation: Medium to low. Optimum Fermentation Temperature: should be held below 65 °F for best results. #WLAB500 Abbey Ale Yeast: Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 73-78% Flocculation: Medium to high. Optimum Fermentation Temperature: 66-72 °F. #WLAB530 Belgian Ale Yeast: Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation: 72-78% Flocculation: Medium. Optimum Fermentation Temperature: 68-78 °F. #WLAB550 Belgian Saison I Yeast: Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium. Optimum Fermentation Temperature: 68-75 °F. #WLAB565 Belgian Golden Ale : From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 75-80; Flocculation: Low; Optimum Ferm. Temp: 68-75 ¾F. #WLAB570 White Labs Lager Yeast Pilsner Lager: Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77%. Flocculation: Medium to High. Optimum Fermentation Temperature: 50-55 °F. #WLAB800 Czech Budejovice Lager: Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.  Attenuation: 75-80; Flocculation: Medium; Optimum Ferm. Temp: 50-55 ¾F. #WLAB802 San Francisco Lager: This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. Attenuation: 65-70%. Flocculation: High. Optimum Fermentation Temperature: 58-65 °F. #WLAB810 Octoberfest/Marzen Lager Yeast: This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73% Flocculation: Medium. Optimum Fermentation Temperature: 52-58 °F. #WLAB820 German Lager: This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. Attenuation: 74-79%. Flocculation: Medium. Optimum Fermentation Temperature: 50-55 °F. #WLAB830 German Bock Lager: From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that is has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76; Flocculation: Medium; Optimum Ferm. Temp: 48-55 ¾F. #WLAB833 Southern German Lager Yeast: This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Attenuation: 68-76%. Flocculation: Medium to High. Optimum Fermentation Temperature: 50-55 °F. #WLAB838 American Lager Yeast: This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80%. Flocculation: Medium. Optimum Fermentation Temperature: 50-55 ¾F. #WLAB840 Liquid Yeast From Wyeast The Wyeast liquid yeast comes in the well known foil "Smack-Packs", in 175 ml (XL) pouches. The gold foil pouch has an inner pouch that is popped a day or two before brewing. This causes the liquid yeast to mix with a nutrient solution that activates the growth. We have successfully started and used Wyeast packages that are over one year old, but the best results are obtained with packages that are less than 4 months old. The 175 ml XL pouches will visably start fermentation in 8 to 24 hours. For more information about brewing with Wyeast please visit the Wyeast FAQ page. Year round offerings from Wyeast: Currently available Private Collection strains from Wyeast: Liquid wine, mead, and cider yeast from Wyeast: Wyeast Guarantee: We guarantee Wyeast pouches to swell within 6 days of activation. If the pouch does not swell within 6 days and within 30 days from the date your order was shipped, call us for a prompt refund (replacements made at our discretion if available). You must save your receipt for a refund. If making a claim in our retail store you must present both the empty package and your receipt. We suggest you have the yeast shipped by 1 or 2 day Air if you order liquid yeast in the summer (June 1st to September 1st). Liquid yeast claims have a lifetime limit of 2 per individual. German Ale/Alt: Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55 oF Floccculation- low; apparent attenuation- 73- 77% (Best Fermentation temp. 55- 68 oF). #WYXL1007 London Ale: Rich, minerally profile, finishes bold and crisp with some diacetyl production. Floccculation- medium; apparent attenuation- 71- 75% (Best Fermentation temp. 60- 72 oF). #WYXL1028 American Ale: Ferments dry, finishes soft, smooth and clean, very well balanced. Flocculation- low to medium; apparent attenuation- 73- 77% (Best Fermentation temp. 60- 72 oF). #WYXL1056 Irish Ale: Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft, and full bodied. Flocculation- medium; apparent attenuation- 71- 75% (Best Fermentation temp. 62- 72 oF). #WYXL1084 British Ale: From Whitbread. Ferments dry and crisp, slightly tart, fruity, and well balanced. Flocculation- medium; apparent attenuation- 73- 75% (Best Fermentation temp. 64- 72 oF). #WYXL1098 Thames Valley Ale: Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Flocculation- medium; apparent attenuation- 72- 76% (Best Fermentation temp. 62- 72 oF). #WYXL1275 Scottish Ale: Ideally suited for Scottish style ales, and high gravity ales of all types. Flocculation- high; apparent attenuation- 69- 73% (Best Fermentation temp. 55- 70 oF). #WYXL1728 European Ale: From Wissenschaftliche in Munich. Full bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation- high; apparent attenuation- 61- 71% (Best Fermentation temp. 60- 72 oF). #WYXL1338 Belgian Trappist: Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Flocculation- medium; apparent attenuation- 75- 80%. (Best Fermentation temp. 64- 78 oF). #WYXL3787 Belgian Abbey: Abbey style top-fermenting yeast, suitable for high gravity beers. Estery. Flocculation- medium; apparent attenuation- 72- 76% (Best Fermentation temp. 58- 68 oF). #WYXL1214 Special London Ale: Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation- high; apparent attenuation- 61- 71% (Best Fermentation temp. 64- 72 oF). #WYXL1968 Kolsch: A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation- low; apparent attenuation- 73- 77% (Best Fermentation temp. 56- 70 oF). #WYXL2565 Weihenstephan Weizen: Top fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla, and banana. Flocculation- low; apparent attenuation- 73- 77% (Best Fermentation temp. 64- 70 oF). #WYXL3068 German Wheat: Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry like palate. Flocculation- high; apparent attenuation- 70- 76% (Best Fermentation temp. 63- 75 oF). #WYXL3333 Belgian White Beer: A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru styles alike. Alcohol tolerant. Flocculation- medium; apparent attenuation- 72- 76% (Best Fermentation temp. 60- 75 oF). #WYXL3944 Pilsen Lager: Classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation- medium; apparent attenuation- 71- 75% (Best Fermentation temp. 48- 56 oF). #WYXL2007 California Lager: Particularly suited for producing 19th century style West Coast beers. Retains lager characteristics at temperatures up to 65 oF, and produces malty, brilliantly clear beers. Flocculation- high; apparent attenuation- 67- 71% (Best Fermentation temp. 58- 68 oF). #WYXL2112  Bohemian Lager: A pilsner yeast from Weihenstephan. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation- medium; apparent attenuation- 69- 73% (Best Fermentation temp. 46- 54 oF). #WYXL2124 Bavarian Lager: Used by many German breweries to produce rich, full- bodied, malty beers. Flocculation- medium; apparent attenuation- 73- 77% (Best Fermentation temp. 48- 58 oF). #WYXL2206 Czech Pils: Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissapates with conditioning. Flocculation- medium to high; apparent attenuation- 70- 74% (Best Fermentation temp. 48- 64 oF). #WYXL2278 Munich Lager: A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Flocculation- medium; apparent attenuation- 73- 77% (Best Fermentation temp. 48- 56 oF). #WYXL2308   Liquid Mead and Wine Yeasts Wyeast Sake Yeast: Sake yeast #9 used in conjunction with Koji for making a wide variety of Asian Jius (rice based beverages). Full bodied profile with true Sake character. Sake; Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer. #WYXL3134 White Labs Champagne Yeast: Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Attenuation: > 75% Flocculation: Low. Optimum Fermentation Temperature: 70-75 °F. #WLAB715 Wyeast Sweet Mead: Top fermenting yeast which leaves residual sugar after fermentation. Needs nutrient added to mead. Attenuation low. (Best Fermentation temp. 65- 75 oF). 175 ml Pouch: #WYXL3184 $6.25 Wyeast Dry Mead: Classic Mead Yeast for a dry finish. Low foaming with little or no sulfur production. Attenuation high. (Best Fermentation temp. 55- 75 oF). #WYXL3632 White Labs English Cider Yeast: Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. Attenuation: >80% Flocculation: Medium. Optimum Fermentation Temperature: 68-75 °F #WLAB775 White Labs Avize Wine yeast: Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90 ¾F #WLAB718 White Labs Merlot Red Wine Yeast: Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon. Alcohol Tolerance: 18% Attenuation: > 80% Flocculation: Low. Optimum Fermentation Temperature: 60-90 ¾F. #WLAB740 White Labs Cabernet Red Wine Yeast: High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc. Alcohol Tolerance: 16% Attenuation: > 80% Flocculation: Low. Optimum Fermentation Temperature: 60-90 °F. #WLAB760 White Labs Sweet Mead/ Wine Yeast: A wine yeast strain that is less attentuative, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. Attenuation: <75%. Flocculation: Low. Optimum Fermentation Temperature: 70-75° F. #WLAB720 Dry Beer & Wine Yeast Coopers Ale An excellent all purpose single strain ale yeast from the Coopers Brewery. 15g Packet: #DY13 Danstar Windsor Ale Fast starting, produces a clean, malty flavor. 11g Packet: #DY15b Danstar Nottingham Ale Fast starting, produces a clean flavor, finishes dry. 11g Packet: #DY16b Red Star Pasteur Champagne For barley wine, wine, cider, mead. 5g Packet: #DY5 Red Star Red Wine Yeast Produces full bodied red wines. 5g Packet: #DY6 Red Star Cotes Des Blancs Good for cider, fruit wines, whites, excellent for mead. 5g Packet: #DY10 Red Star Premier Cuvee Best for champagne, dry white wines and meads. Ferments fast with clean finish and neutral flavor. 5g Packet: #DY11

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