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Specialty

$5.20
Specially selected for the strains ability to “re-ferment” finished beer, CBC-1 proves effective in producing carbonation in bottle or cask conditioned ales. With a high resistance to alcohol and pressure, CBC-1 can kick start ferment in beers with an already existing ABV of 12 – 14% while not adding additional flavors and conserving the original character of the beer.
$8.99

A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This evolving blend always contains at least 10 Brett strains.

$3.50

Selected in the champagne region this fructophilic strain is perfectly suited for all cider type productions even under difficult fementation conditions. 

$5.90
Utilized to ferment sugar up to 20% ABV, the FermFast 48 Hour Turbo Yeast produces a premium quality alcohol wash/base (optimum conditions allowing) in a variety of applications.
$3.78
Generating high amounts of esters, the Cider House Select Premium Cider Yeast produces exceptional flavors in the finished beverage. To enhance overall cider quality, essential yeast nutrients have been included in the sachet, creating optimal conditions for healthy yeast and healthy fermentation.
$8.99
Well-suited for making “100% Brett” beers, the Brett Blend is a combination of two Brettanomyces strains, producing huge tropical fruit aromas during fermentation. During the conditioning phase, the tropical fruit notes will fade somewhat, allowing the flavors to find further balance. With a wide temperature range, the “Where Da Funk” blend ferments quite dry, leaving little body. To create additional body in the finished beer, consider adding flaked oats to the malt bill or lactose prior to or during packaging. While the blend will not produce significant “funk” or acid, even with extended aging, the culture pairs well with fruity aroma hops to produce a rather unique pale ale.
$11.99
Containing three Lactobacillus strains– brevis, delbrueckii, and plantarum — the Lactobacillus blend ferments across a wide temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains and the strain sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species.
$13.99
The Bruxellensis Lambicus strain of wild yeast produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns. The strain is generally fermented in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.
$7.99
$7.99
Crisp and dry fermenting yeast with big, fruity finish, the Cider strain creates a nice balance for all types of apples, pears, and other fruit, allowing fruit character to dominate the profile.
$7.99
For producing award winning meads, the Wyeast 3632 imparts clean flavors and aromas to the finished mead, producing little or no sulfur and low amounts of foam during fermentation.
$7.99
The Wyeast Sweet Mead strain leaves 2-3% residual sugar in most meads post fermentation. The yeasts rich, fruity profile complements melomel fermentation.
$7.99

C2C American Farmhouse is a coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale.

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12 Item(s)