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Liquid Ale Yeast Cultures from Wyeast Laboratories
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Liquid Ale Yeasts
Wyeast Activator "Smack Pack" for Home Brewing
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Our most popular, best selling liquid yeast! Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Recommended temp 60-72º F. Versatile yeast, has made many prize winning beers.
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Wyeast Belgian Abbey II #1762
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This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.
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Brewers Best
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Soft, clean profile with hints of nut and slightly tart finish. Great "House" strain for MANY beers. Click for more details.
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Activator Pack, British Ale II
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Typical yeast used in British and Canadian ale fermentations.
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Wyeast 1098
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Ferments dry and crisp, slightly tart, fruity and well balanced. Allows malt and hop character to dominate. Ferments 64-72 deg. F. Good for English Bitters and Barleywines
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PacMan Yeast, brewers best
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Rogue Brewery's own Pacman Ale Yeast is now available to the homebrewer, PERMANENTLY! Click picture for info and Rogue Clone Recipes.
$7.95
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Wyeast Activator "Smack Pack" for Homebrew Beer
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London Ale #1028 has a rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. Medium-Low Flocculation
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Wyeast Northwest Ale Yeast #1332
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One of the classic ale strains from the Northwest. Produces a malty and mildly fruity ale with good apparent attenuation 67-71% (65-75 deg F.)
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liquid yeast culture
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Terrific all-round yeast for almost any style of beer. A great yeast for extract brewers and for fruit beers.
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Activator Pack of Extreme Fermentation
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A very good yeast choice for high alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester and other volatile aromatics. Capable of fermenting to 21% alcohol. Ferment at 65-80 deg F. For cordials, eau de vie, barleywines.
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Wyeast 1968 Activator Pack
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Rich, distinct malty character, extremely flocculant, and balanced fruitiness. Possibly the Young's strain. Click on name for more details about this yeast.
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Wyeast Belgian Liquid Ale Yeast #1214
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This Belgian ale yeast gives off both clovelike phenolics and alcohol spice. Banana estery flavor. Good for Abbey beers. Reported to be the Chimay strain. Fermentation range: 58-78 deg. F.
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Activator Pack of Saison Yeast
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Produces saison of farmhouse style beers that are highly aromatic with clean, citrus-ester, peppery and spicy notes with no earthiness, and low phenol. This strain enhances the uses of spices and aroma hops, and is extremely attenuative.
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Liquid Beer Yeast
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Robust with phenolic character. Alcohol tolerant to 12%. Rich estery profile. 64-78 deg F. Good for Belgian Dubbels and Tripels
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Scottish Ale Yeast Pack
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For Scottish style ales, smoked beers, and high gravity ales. Ferments neutral and clean. Increased esters with higher fermentation temps 55-75 deg F. is the recommended temp range
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Brewers Best
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Ferments dry and crisp, leaving a complex but mild flavor. True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics. Ferments well down to 55 deg. F
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Wyeast Belgian Strong Ale Yeast #1388
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Robust flavor yeast with moderate to high alcohol tolerance, fruity nose and palate, dry, tart finish, low flocculation; apparent attenuation 73-77% (65-75 deg F.)
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yeast picture
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Produces classic British bitters. Rich, complex flavor. 62-72 deg. F.
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yeast picture
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Fruity, very ligh, soft-balanced palate. Finishes slightly sweet. 64-74 deg. F.
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beer yeast
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Notorius yeast of Euro origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation. Apparent attenuation 68-72% (64-74 deg F.)
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Kolsch Yeast Package
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A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Best choice for Kolsch style beers. 56-70 deg F.
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smack pack
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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.
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brewers best
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This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Click for more yeast info and stats.
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yeast for beer
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A blend of Saccharomyces, Brettanomyces, and Lactic Acid Bacteria to produce Classic Belgian styles of Sour Brown and Red Beers. The culture is maintained in equilibrium to produce a balanced beer with complex aromas and flavors.
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Wyeast Activator "Smack Pack" for Homebrew
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Belgian Lambic style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. 63-75 deg F. *Best substitute for the seasonal Roselare*
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The Tornado Stir Plate Kit
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NEW! The TORNADO Stir Plate Kit. Two flask sizes to choose from to suit your yeast starter needs. Comes with magnetic stir plate, stir bar, Borosilicate Erlenmeyer flask, and 1 pound of light dry malt extract.
$94.95 - $99.95 Details
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Frozen "Gel-Pack"
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Order one of these if you are concerned about protecting your LIQUID yeast during shipment. Usually this is not required, but if your shipment is likely to exceed 90 deg. F, it's a good idea. Otherwise we can't gaurentee it will arrive fresh. Reusable.
$1.95
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yeast picture
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Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to attenuate.
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Activator Pack of Belgian Yeast
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One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Click for more info
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Wyeast Activator "Smack Pack" for Homebrew Beer
Wyeast #1084 ferments extremely well in dark worts. It is a good choice for most high gravity beers. Fermentations in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase above 64 F.
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