Wyeast 100% Pure Liquid Yeast™ cultures are pure, single strains of yeast with no contaminants.
Alc. Tolerance 12% ABV Flocculation MediumAttenuation 70-85% Temp. Range 65-75°F (18-24°C)
To bring in a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.
This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse
A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation.
Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
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.