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All dry ale and lager yeast is $2.00 per
packet. Each packet contains enough yeast to ferment five gallons
of beer.
Liquid Yeast
After over 20 years of combined brewing experience, all
employees at Maltose
Express are avid fans of liquid yeast.
These yeasts are made fresh, in the WYEAST lab the week we buy
them.
Liquid yeasts usually require 1-3 days to incubate before using.
We
recommend popping the yeast packet 3 days before you brew, then pouring
the
yeast into a starter after 2 days. Starters can be made with 1
part dry
malt to 4 parts water. Boil for 10 minutes, pour into a sanitized
bottle,
and cool quickly. Cap with a sanitized cap and then put the
bottle into
the refrigerator until needed. When you yeast packet is ready,
remove cap
from the bottle, pour in yeast and then put a stopper and air lock in
the
bottle.
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Product Code
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Name
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Price
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1007
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German Ale
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$5.00
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1028
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London Ale
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$5.00
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1056
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American Ale
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$5.00
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1084
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Irish
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$5.00
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1098
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British
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$5.00
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1214
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Belgian Abbey
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$5.00
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1272
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American Ale II
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$5.00
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1275
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Thames Valley Ale
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$5.00
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1318
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London Ale III
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$5.00
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1335
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British Ale II
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$5.00
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1338
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European Ale
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$5.00
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1388
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Belgian Strong Ale
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$5.00
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1728
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Scottish Ale
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$5.00
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1762
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Belgian Abbey II
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$5.00
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1968
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Special London
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$5.00
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2007
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Pilsen Lager
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$5.00
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2035
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American Lager
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$5.00
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2042
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Danish Lager
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$5.00
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2112
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California Lager
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$5.00
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2124
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Bohemian Lager
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$5.00
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2206
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Bavarian Lager
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$5.00
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2247
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Danish Lager II
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$5.00
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2272
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North American Lager
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$5.00
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2278
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Czech Pils Lager
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$5.00
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2308
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Munich Lager
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$5.00
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2565
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Kolsch
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$5.00
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3056
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Bavarian Wheat Ale
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$5.00
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3068
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Weihenstephan Wheat
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$5.00
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3278
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Belgian Lambic Blend
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$5.00
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3333
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German Wheat
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$5.00
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3787
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Belgian Trappist
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$5.00
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3942
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Belgian Wheat
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$5.00
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3944
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Belgian White Beer
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$5.00
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Liquid Yeast Descriptions:
ALE YEAST
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1007 German Ale yeast
Ferments dry and crisp, leaving a complex but mild flavor. Produces an
extremely rocky head and ferments well down to 55o F.
Flocculation low; apparent attenuation 73-77%. (55-66o ) |
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1028 London Ale yeast
Rich, minerally profile, bold and crisp, with some diacetyl production.
Flocculation medium; apparent attenuation 73-77%. (60-72o F)
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1056 American Ale yeast
Used commercially for several classic American ales. This strain
ferments dry, finishes soft, smooth and dean, and is very well
balanced. Flocculation low to medium; apparent attenuation 73-77%.
(60-72o F) |
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1084 Irish Ale yeast
Slight residual diacetyl and fruitiness; great for stouts. Clean,
smooth, soft and full-bodied. Flocculation medium; apparent attenuation
71-75%. (62-72o F) |
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1098 British Ale yeast
From Whitbread. Ferments dry and crisp, slightly tart, fruity and
well-balanced. Ferments well down to 65oF. Flocculation
medium; apparent attenuation 73-75%. (64-72o F) |
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1272 American Ale yeast ll
Fruitier and more flocculant than 1056, slightly nutty, soft, clean,
slightly tart finish. Flocculation high; apparent attenuation 72-76%.
(60-72o F) |
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1275 Thames Valley Ale yeast
Produces classic British bitters, rich complex flavor profile, clean,
light malt character, low fruitiness, low esters, well-balanced.
Flocculation medium; apparent attenuation 72 76%. (62-72o F)
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1335 British Ale yeast ll
Typical of British and Canadian ale fermentation profile with good
flocculating and malty flavor characteristics, crisp finish, clean,
fairly dry. Flocculation high; apparent attenuation 73-76%. (63-75o
F) |
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1318 London Ale yeast lll
From traditional London brewery with great malt and hop profile. True
top cropping strain, fruity, very light, soft balanced palate, finishes
slightly sweet. Flocculation - high; apparent attenuation 71-75%. (64-74o
F) |
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1728 Scottish Ale yeast
Ideally suited for Scottish-style ales, and high gravity ales of all
types. Flocculation high; apparent attenuation 69-73%. (55-70o
F) |
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1338 European Ale yeast
From Wissenschaftliche in Munich. Full-bodied complex strain finishing
very malty. Produces a dense, rocky head during fermentation.
Flocculation high; apparent attenuation 67-71 %. (60-72o F) |
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1214 Belgian Ale yeast
Abbey-style top-fermenting yeast, suitable for high-gravity beers.
Estery. Flocculation medium; apparent attenuation 72-76%. (58-68o
F) |
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1388 Belgian Strong Ale yeast
Robust flavor yeast with moderate to high alcohol tolerance. Fruity
nose and palate, dry, tart finish. Flocculation low; apparent
attenuation 73-77%. (65-75o F) |
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1762 Belgian Abbey Yeast II
High gravity yeast with distinct warming character from ethanol
production. Slightly fruity with dry finish. Flocculation medium;
apparent attenuation 73-77%. (65-75o F) |
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1968 London ESB Ale yeast
Highly flocculant top-fermenting strain with rich, malty character and
balanced fruitiness. This strain is so flocculant that additional
aeration and agitation is needed. An excellent strain for
cask-conditioned ales. Flocculation high; apparent attenuation 67-71%.
(64-72o F) |
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2565 Kolsch yeast
A hybrid of ale and lager characteristics. This strain develops
excellent maltiness with subdued fruitiness, and a crisp finish.
Ferments well at moderate temperatures. Flocculation low; apparent
attenuation 73-77%. (56-64o F) |
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1087 Wyeast Ale blend
A blend of the best ale strains to provide quick starts, good flavor
and good flocculation. Apparent attenuation 71-75%. (64-72o
F) |
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3278 Belgian Lambic blend
Belgian lambic-style yeast blend with lactic bacteria. Rich earthy
aroma and acidic finish. Suitable for gueze, fruit beers and faro.
Flocculation low to medium; apparent attenuation 65-75%. (63-75o
F) |
LAGER YEAST
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2007 Pilsen Lager yeast
A classic American pilsner strain, smooth, malty palate. Ferments dry
and crisp. Flocculation medium; apparent attenuation 71-75%. (48-56o
F) |
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2035 American Lager yeast
Not a pilsner strain. Bold, complex and aromatic, producing slight
diacetyl. Flocculation medium; apparent attenuation 73-77%. (48-58o
F) |
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2042 Danish Lager yeast
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop
characteristics. Flocculation low; apparent attenuation 73-77%. (46-56o
F) |
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2112 California Lager yeast
Particularly suited for producing 19th century-style West Coast beers.
Retains lager characteristics at temperatures up to 65o F,
and produces malty, brilliantly-clear beers. Flocculation high;
apparent attenuation 67-71 %. (58-68o F) |
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2124 Bohemian Lager yeast
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with
rich residual maltiness in full gravity pilsners. Flocculation medium;
apparent attenuation 69-73%. (46-54o F) |
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2206 Bavarian Lager yeast
Used by many German breweries to produce rich, full-bodied, malty
beers. Flocculation medium; apparent attenuation 73-77%. (48-58o
F) |
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2247 European Lager yeast ll
Clean dry flavor profile often used in aggressively hopped pilsner.
Clean, very mild flavor, slight sulpher production, dry finish.
Flocculation low; apparent attenuation 73-77%. (46-56o F) |
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2272 North American Lager yeast
Traditional culture of North American and Canadian lager and light
pilsners. Malty finish. Flocculation high; apparent attenuation 70-76%.
(48-56o F) |
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2278 Czech Pils yeast
Classic pilsner strain from the home of pilsners for a dry, but malty
finish. The perfect choice for pilsners and bock beers. Sulfur produced
during fermentation dissipates with conditioning. Flocculation medium
to high; apparent attenuation 70-74%. (48-58o F) |
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2308 Munich Lager yeast
A unique strain, capable of producing fine lagers. Very smooth,
well-rounded and full-bodied. Flocculation medium; apparent attenuation
73-77%. (48-56o F) |
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2178 Wyeast Lager
A blend of the Brewer's Choice� lager strains for the most complex
flavor profiles. Apparent attenuation 71-75%. (48-56o F) |
WHEAT YEAST
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3068 Weihenstephan Weizen yeast
Unique top-fermenting yeast which produces the unique and spicy weizen
character, rich with clove, vanilla and banana. Best results are
achieved when fermentations are held around 68o F.
Flocculation low; apparent attenuation 73-77%. (64-70o F) |
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3056 Bavarian Wheat yeast
Blend of top-fermenting ale and wheat strains producing mildly estery
and phenolic wheat beers. Flocculation medium; apparent attenuation
73-77%. (64-70o F) |
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3333 German Wheat yeast
Subtle flavor profile for wheat yeast with sharp tart crispness,
fruity, sherry-like palate. Flocculation high; apparent attenuation
70-76%. (63-75o F) |
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3787 Trappist High Gravity
Robust top cropping yeast with phenolic character. Alcohol tolerance to
12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and
malty palate. Flocculation medium; apparent attenuation 75-80%. (64-78o
F) |
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3942 Belgian Wheat beer
Estery low phenol producing yeast from small Belgian brewery. Apple and
plum like nose with dry finish. Flocculation medium; apparent
attenuation 72-76%. (64-74o F) |
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3944 Belgian Witbier yeast
A tart, slightly phenolic character capable of producing distinctive
witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation
medium; apparent attenuation 72-76%. (60-75o F) |
Call us for the availability of
Wyeast's seasonal yeasts.
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