Wyeast Wheat Beer, Belgian, & Bacteria Cultures

HOME   VIEW SHOPPING CART   CHECK OUT   SEARCH

 
All strains normally in-stock & ready to ship!

All strains in 175ml ACTIVATOR packs!
 (except some special bacteria cultures on this page, see product details)

175ml Ready-To-Pitch "ACTIVATOR" packs:  These contains 100 billion active yeast cells - the highest in the industry!  Better than tube-style yeast - because unlike tubes, the yeast cells are already active when you pitch them. 

These cultures can be used without prior preparation, and they have a refrigerated shelf life of at least 6 months.  Simply "slap" the pack to activate it whenever you decide to start brewing, and it'll be active by the time you're ready to use it.

ICEPACKS:  Icepacks keep yeast cool for a little while longer.  Your icepack will probably be warm by the time it arrives.  We can't add too much insulation, or else the icepack would freeze the yeast - killing it.  If you add multiple $1.00 icepacks, we may substitute one or more "jumbo" icepacks for the same price.

 

Read Before Ordering: Information on shipping costs CLICK HERE

Item #3056
Wyeast 3056 Bavarian Wheat Blend

Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.

Styles: Dunkelweizen, Weizen/Weissbier, Weizenbock


Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3068
Wyeast 3068 Weihenstephan Wheat

Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermentor headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV

Styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.

Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 
Item #3278
Wyeast 3278 Belgian Lambic Blend

Contains a selection of Saccharomyces and non-Saccharomyces including 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 most important for the desirable flavor components of these beers as they are brewed in West Flanders.

Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

Flocculation: N/A
Attenuation: N/A
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 12% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
Yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3333a
Wyeast 3333 German Wheat

Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.

Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.
Origin: Germany
Flocculation: High
Attenuation: 70-76%
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3463
Wyeast 3463 Forbidden Fruit

For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.

Styles: Belgian Specialty Ale, Belgian Grand Cru, Witbier.
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3522
Wyeast 3522 Belgian Ardennes

One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.

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.


Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-85° F (18-29° C)
Alcohol Tolerance: approximately 12% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack. (add $1.00)

Quantity:


Email a Friend

 

Item #3638
Wyeast 3638 Bavarian Wheat

Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.

Styles: Dunkelweizen German Hefe-Weizen Roggenbier (German Rye Beer) Weizen/Weissbier Weizenbock.


Flocculation: Low
Attenuation: 70-76%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3787
Wyeast 3787 Trappist High Gravity

Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range.

Styles: Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde.

Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3942
Wyeast 3942 Belgian Wheat

Estery, low phenol producing yeast from small Belgian brewery. Apple-, bubblegum- and plum-like aromas with a dry but fruity finish.

Styles: Belgian Pale Ale, Belgian Tripel, Witbier.


Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3944
Wyeast 3944 Belgian Witbier

Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermentor headspace.

Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier.

Flocculation: Medium-Low
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 12% ABV

Price: $6.45 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3112
Wyeast 5112 (special order, allow 2-3 weeks)
Brettanomyces Bruxellensis

Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic “sweaty horse blanket” character of indigenous beers: 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.

Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV

Price: $7.95 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 
Item #4335
Wyeast 5335 (special order, allow 2-3 weeks)
Lactobacillus

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.

Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.
Flocculation: n/a
Attenuation: n/a
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: approximately 9% ABV

Price: $7.95 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 

Item #3526
Wyeast 5526 (special order, allow 2-3 weeks)
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. 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.

Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV

Price: $7.95 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack. (add $1.00)

Quantity:


Email a Friend

 
Item #4733
Wyeast 5733 (special order, allow 2-3 weeks)
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. Acid production will increase with storage time. May cause “ropiness” with extended storage time. May produce low levels of diacetyl.

 Styles: Fruit Lambic, Gueuze, Straight (Unblended) Lambic.
Flocculation: n/a
Attenuation: n/a
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: approximately 9% ABV

Price: $7.95 plus shipping
Ship with ice pack? (SEE ICEPACK NOTE, TOP OF PAGE)
no ice pack
yes, add an ice pack (add $1.00)

Quantity:


Email a Friend

 
  
Home | Search | View Current Order | Wish List