The right yeast makes all the difference

Since we understand that a lot of brewers make spur-of-the-moment, inspired decisions about what they're going to brew, we make a point of keeping as many different types of liquid yeast in stock as possible. We carry Wyeast brand XL size smack packs, which are ready to brew usually in about 3-4 hours. For larger quantities or higher gravity beers it can be a good idea to make a starter first, but these packages are designed to deliver a rapid, fast-starting fermentation for five gallon batches of beer.

Freshness is an important factor in quality yeast. As we are a small store and there are so many different kinds of yeast to choose from, we can't guarantee that we'll always have everything in stock. But chances are, we've got what you need, on hand- and if we don't we can get it in for you.

What follows is the complete list of yeasts that we carry, divided into ale yeast, lager yeast, wheat yeast, and specialty cultures. All are Wyeast brand yeasts. We order fresh yeast every few weeks, so if you need a yeast we don't have in stock, we can surely tack it onto our next yeast order!

Call ahead to make sure we've got what you need before you drive all the way down!

Our phone number is 614-263-1744.


Ales are typified by a rich, full-bodied profile with a fruity nose and taste. Each strain has unique characteristics, which can be enhanced or minimized depending on formulation and fermentation temperatures.

1007 German Ale Yeast. Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55¡ F. Flocculation -low; apparent attenuation -73-77%. (55-68°F)

1010 American Wheat. A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Flocculation -low, apparent attenuation 74-78%. (58-74°F)

1028 London Ale Yeast. Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Flocculation -medium; apparent attenuation -73-77%. (60-72°F)

1056 American Ale Yeast. Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced. Flocculation -low to medium; apparent attenuation 73-77%. (60-72°F)

1084 Irish Ale Yeast. Slight residual malt and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation - medium; apparent attenuation -71-75%. (62-72°F)

1098 British Ale Yeast. From Whitbread. Ferments dry and crisp, slightly tart, fruity and well balanced. Ferments well down to 65¡F. Flocculation -medium; apparent attenuation 73-75%. (64-72°F)

1099 Whitbread Ale Yeast. A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration. Flocculation -high, apparent attenuation -68-72%. (64-75°F)

1187 Ringwood Ale Yeast. Notorious Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation -high, apparent attenuation -68-72%. (64 -74°F)

1214 Belgian Ale Yeast. Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation -medium; apparent attenuation -72-76%. (58-78°F)

1272 American Ale Yeast II. Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation - high; apparent attenuation -72-76%. (60-72°F)

1275 Thames Valley Ale Yeast. Produces classic British bitters, rich complex flavor profile, clean, light mall character, low fruitiness, low esters, well balanced. Flocculation -medium; apparent attenuation -72-76%. (62-72°F)

1318 London Ale Yeast III. 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%. (64-74°F)

1332 Northwest Ale Yeast. One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation -high, apparent attenuation 67-71%. (65-75°F)

1335 British Ale Yeast II. 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%. (63-75°F)

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%. (62-72°F)

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%. (65-75°F)

1728 Scottish Ale Yeast. Ideally suited for Scottish-style ales, and high-gravity ales of all types. Flocculation -high; apparent attenuation 69-73%. (55-75°F)

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%. (65-75°F)

1968 London ESB Ale Yeast. Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so fiocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation -high; apparent attenuation -67-71%. (64-72°F)

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%. (56-70°F)

Wyeast Blends

A variety of blends created by the brewers at Wyeast to provide optimum fermentation and interesting flavor characteristics.

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%. (64-74°F)

1087 Wyeast Ale Blend. A blend of the best ale strains to provide Quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales. Apparent attenuation -71-75%. (64-72°F)

2178 Wyeast Lager Blend. A blend of the Brewer's Choice TM lager strains for the most complex flavor profiles. For production of classic pilsners, to full-bodied "bock" beers. Apparent attenuation -71-75%. (48-58°F)



Lager beers are typically lighter and dryer than ales with a crisp finish. Lager yeast generally produces significant amounts of sulfur during cooler fermentation, which dissipates during aging. An important profile in great pilsner beers.

2007 Pilsen Lager Yeast. A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation - medium; apparent attenuation -71-75%. (48-56°F)

2035 American Lager Yeast. Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. Flocculation -medium; apparent attenuation 73-77% (48-58°F)

2042 Danish Lager Yeast. Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation -low; apparent attenuation -73-77%. (46-56°F)

2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65¡ F, and produces malty, brilliantly clear beers. Flocculation -high; apparent attenuation -67-71%. (58- 68°F)

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%. (48-58°F)

2206 Bavarian Lager Yeast. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation -medium; apparent attenuation 73-77%. (46-58°F)

2247 European Lager Yeast. Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulfur production, dry finish. Flocculation -low; apparent attenuation - 73-77%. (46-56°F)

2272 North American Lager Yeast.Traditional culture of North American and Canadian lagers and light pilsners. Malty finish. Flocculation -high; apparent attenuation -70-76%. (52-58°F)

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%. (50-58°F)

2308 Munich Lager Yeast. A unique strain, capable of producing fine lagers. Very smooth, well rounded and full-bodied. Benefits from temperature rise for diacetyl rest. Flocculation -medium; apparent attenuation 73-77%. (48-56°F)


A myriad of aromas and flavors come from a great variety of wheat beer yeast. Intense fruity esters and aromatics dominate this profile. Characteristics are intensified by higher fermentation temperatures.

3068 Weihenstephan Weizen Yeast. Unique top-fermenting yeast that produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentation's are held around 68¡ F. Flocculation -low; apparent attenuation -73-77%. (64-75°F)

3333 German Wheat Yeast. Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation - high; apparent attenuation -70-76%. (63-75°F)

3463 Forbidden Fruit Yeast. From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability. Flocculation -low; apparent attenuation -73-77% (63-76°F)

3522 Belgian Ardennes Yeast. One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation -high, apparent attenuation 72- 76% (65-85°F)

3638 Bavarian Wheat Yeast. Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness. Flocculation -low; apparent attenuation 70-76%. (64-75°F)

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%. (64-78°F)

3942 Belgian Wheat Yeast. Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation -medium; apparent attenuation 72-76%. (64-74°F)

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%. (62-75°F)

Brettanomyces and Lactic Cultures

3278 Belgian Lambic Blend. Contains a selection of Saccharomyces cerevisiae which include 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 which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Flocculation - low to medium. Apparent attenuation --65-75%. (63-75°F)

3112 Brettanomyces bruxellensis. Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horsehair character indigenous to beers of this region: gueuze, Iambics, 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. Flocculation -medium. Apparent attenuation -low. (60-75°F)

3526 Brettanomyces lambicus. Wild yeast isolated from Belgian lambic beers. Produces a cherry pie like flavor and sourness along with distinct brett character. Ferments best in ~.;c worts with reduced pH after primary fermentation has begun, and 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. Flocculation - medium; Apparent Attenuation -low. (60-75°F)

4335 Lactobacillus delbrueckii. 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, Iambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. (60-95°F)

4733 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 High acid producer which usually increases overall acid levels in beer as storage time increases.