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Wyeast Liquid Yeast - Private Collection Strains
Wyeast Private Collection Strains for Spring 2015
AVAILABLE FROM APRIL THROUGH JUNE 2015. SUBJECT TO AVAILABLITY.
Wyeast 3191-PC Berliner Weisse Blend™
Beer Styles: Berliner Weisse, Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: 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. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Wyeast 3538-PC Leuven Pale Ale™
Beer Styles: Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown Ale
Profile: This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles.
Wyeast 5151-PC Brettanomyces claussenii™
Beer Styles: Old Ale, Historic Porters & Milds, Foreign Extra Stout, Wild & Sour Ales, Fruit Lambic, Flemish Red Ale, Belgian Specialty Ales
Profile: Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Brett profile. Produces “horse blanket,” leathery, and smoky character, but at lower level than other Brett strains. Can be used as the primary strain for fermenting, but is often used after a primary fermentation with an S. cerevisiae strain, and in blends to produce sour beers. It is highly attenuative, given proper time to fully ferment out, and is known to create a pellicle during fermentation.