Wyeast Liquid Yeast

Thames Valley II produces crisp, dry beers with a rich malt profile.

This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete

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Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace

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A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Learn More

Great all around lager yeast. Definitely will need a diacetly rest. Learn More

Used by many German breweries to produce rich, full-bodied malty beers. Good choce for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.

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Particularly suited for producing 19th century-style West Coast beers. Learn More

Can be used in a variety of lagers. Learn More

A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp.

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This is the famour Pilsner Urquell yeast. Perfect for Bohemian Pilsners. Learn More