Liquid Yeast

Liquid Yeast for Brewing
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Liquid Yeast

Liquid Yeast for Brewing
  1. WLP001 California Ale Yeast®
    $17.50

    WLP001 California Ale Yeast®

    WLP001 California Ale Yeast®
  2. WLP041 Pacific Ale
    $17.50

    WLP041 Pacific Ale

    WLP041 Pacific Ale
    Out of Stock
  3. WLP060 American Ale
    $17.50

    WLP060 American Ale

    WLP060 American Ale
  4. WLP300 Hefeweizen Ale
    $17.50

    WLP300 Hefeweizen Ale

    WLP300 Hefeweizen Ale
  5. WLP400 Belgian Wit Ale
    $17.50

    WLP400 Belgian Wit Ale

    WLP400 Belgian Wit Ale
  6. WLP800 Pilsner Lager
    $17.50

    WLP800 Pilsner Lager

    WLP800 Pilsner Lager
  7. WLP002 English Ale Yeast®
    $17.50

    WLP002 English Ale Yeast®

    WLP002 English Ale Yeast®
  8. The Yeast Bay - Amalgamation - Brett Superblend
    $19.90

    The Yeast Bay - Amalgamation - Brett Superblend

    Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special. Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate.
    Out of Stock
  9. The Yeast Bay - Melange Sour Blend
    $19.90

    The Yeast Bay - Melange Sour Blend

    If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please! Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 29 bilion cells/vial.
    Out of Stock
  10. The Yeast Bay - Saison Blend II
    $19.90

    The Yeast Bay - Saison Blend II

    This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. Thiscombination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness.
    Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness.
    Close your eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.
    Out of Stock