| Liquid Yeast Packets |
Activator™ 125 XL Smack Pack
The ACTIVATOR(TM) has an average of 100 billion cells of pure liquid yeast
ready to pitch, plus nutrients. The ACTIVATOR provides the pitching rate
recommended by professionals and new easy to use instructions!
The ACTIVATOR(TM) has an average of 100 billion cells of pure liquid yeast
ready to pitch, plus nutrients. The ACTIVATOR provides the pitching rate
recommended by professionals and new easy to use instructions!
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| Beer Recipe Kits |
| Beer Ingredients |
| Brewing Supplies |
| Other Information |
Homebrew Supply
| Flying Dog Ale Yeast (Quantities are limited) www.flyingdogales.com Purposeful, provocative irreverence; words that echo through the corridors at the brewery in Lower Downtown Denver, Colorado, where Flying Dog's “litter of ales” are produced. This yeast strain is an unruly mutt, and to brew with it you must be willing to Cut the Leash™ as the Flying Dog Brew Crew does with their Snake Dog IPA, Road Dog Porter, K-9 Cruiser Altitude Ale and classic Doggie Style Pale Ale. |
| Urquell WYeast Mild fruit/floral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral finish. Flocculation: medium-high; Apparent attenuation: 72-76%. (48-56°F, 9-13° C) |
| American Ale WYeast Probable origin: Balentine India Pale Ale, USA Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's Commercial examples may include: Sierra Nevada Ales, Belentine IPA, and St. Louis Pale Ale, Flatlanders Unique properties: Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 60-66º F, (15-19º C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation is moderate. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or Pad filtration recommended. Flocculation - low to medium; apparent attenuation 73-77%. (60-72° F, 15-22° C) |
| London Ale WYeast Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation - medium; apparent attenuation 73-77%. (60-72° F, 15-22° C) |
| Irish Ale YWeast Probable Origin: Dublin, Ireland Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter Commercial examples may include: Guinness, Beamish Stout, and Murphy's Stout Unique properties: This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64º F, (18º C). Flocculation is low to moderate with filtration typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation - medium; apparent attenuation 71-75%. (62-72° F, 16-22° C) |
| Ringwood Ale Wyeast Great Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation - high; apparent attenuation 68-72%. (64-74º F, 18-23° C) |
| Budvar WYeast Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish. Flocculation: medium-high; Apparent attenuation:71-75% (48-56°F,9-13° C) |
| California Lager WYeast Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. Flocculation - high; apparent attenuation 67-71%. (58-68° F, 14-20° C) |
| Scottish Ale Wyeast deally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures. Flocculation - high; apparent attenuation 69-73%. (55-75° F, 13-24° C) |
| Rogue Ale Wyeast John Maier, Brewmaster at Rogue Ales has generously agreed to release his proprietary Pacman Ale Yeast™ to the homebrewing public. “Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It's very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60F; once in a while for certain styles I'll ferment as high as 70F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient.” - John Maier, Brewmaster, Rogue Ales |
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item us liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast it must
be shipped priority. Please make sure to
choose priority mail at checkout.
be shipped priority. Please make sure to
choose priority mail at checkout.
| Northwest Yeast One of the classic ale strains from a Northwest U.S. Brewery. Produces malty and mildly fruity ale with good depth and complexity |
Please note: This item is liquid yeast
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
it must be shipped priority. Please
make sure to choose priority mail at
checkout.
Please note: This item is liquid yeast it must
be shipped priority. Please make sure to
choose priority mail at checkout.
be shipped priority. Please make sure to
choose priority mail at checkout.
| Fat Tire Ale Yeast Wyeast Fat Tire Ale Yeast From New Belgium Brewery, Fort Collins Colorado Like the ageless delight of pedaling a bicycle, Fat Tire Amber Ale's appeal is in its feat of balance: Toasty malt flavors (sorta' like biscuts just pulled from the oven) coasting in equlibrium with crisp hoppiness. Delicious stable- in the world of sometimes - precarious beer flavors. Fat Tire's depth of flavor, achieved with neither a disproportionate sway toward hops or malts, tandems well with a full spectrum of today's engaging cuisines. Fat Tire is so named for the bike trip founder brewer Jeff Lebesch took throught Belgium that greatly inspired his homebrewing efforts. Please visit there website at www.newbelgium.com |