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    Wild Yeast & Bacteria

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    Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a ...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well. The yeast species Torulaspora delbrueckii is t...

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    Wild Yeast & Bacteria

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    This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild funk aroma that will result in less than two week...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild funk aroma that will result in less than two weeks. Light pellicle will form because of the Brettanomyces.

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    Wild Yeast & Bacteria

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    A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional B...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.

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    Wild Yeast & Bacteria

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    Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be necessary.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be necessary.

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    Wild Yeast & Bacteria

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    This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence w...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains.

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    Wild Yeast & Bacteria

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    Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and...

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    Wild Yeast & Bacteria

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    The vrai (true in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a ...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    The vrai (true in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

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    Wild Yeast & Bacteria

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    A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secon...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

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    Wild Yeast & Bacteria

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    This yeast has high-intensity Brettanomyces character, and defines the Brettanomyces character of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic st...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This yeast has high-intensity Brettanomyces character, and defines the Brettanomyces character of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

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    Wild Yeast & Bacteria

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    A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spont...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

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    Wild Yeast & Bacteria

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    This is a cocci bacteria known for its souring capabilities through production of lactic acid. Perfect to add to any sour program, it is a high diacetyl producer and slow growing.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This is a cocci bacteria known for its souring capabilities through production of lactic acid. Perfect to add to any sour program, it is a high diacetyl producer and slow growing.

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    Wild Yeast & Bacteria

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    Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bact...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655.

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    Wild Yeast & Bacteria

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    This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used for secondary fermentation to produce acidity in ...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used for secondary fermentation to produce acidity in aging beer styles.

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    Wild Yeast & Bacteria

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    Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhous...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, saisons, and other Belgian-inspire...

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    Wild Yeast & Bacteria

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    This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usag...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107ÁF (40ÁC).

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    Wild Yeast & Bacteria

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    This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.

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    Wild Yeast & Bacteria

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    Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are availab...

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    Wild Yeast & Bacteria

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    This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.

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    Wild Yeast & Bacteria

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    Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.

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    Wild Yeast & Bacteria

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    Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.