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Wyeast activator packs. Simply smack the inner membrane to rupture and mix with the nutrient. When the pack swells up, pitch direct to your wort. These packs can also be made up into starters to increase the pitching rates, then added directly to the wort or split down into clones.
The Wyeast Laboratories pages contain all the information relating to pitching rates, the various yeasts available etc etc. WYEAST LABORATRIES.
We are pleased to announce that we have recently received a delivery from Wyeast of their much sought after 1469 West Yorkshire Ale yeast. This much loved strain is reputed to perfectly replicate classic Yorkshire Square brewed ales such as Landlord by Timothy Taylor's and others. Hurry, as this yeast is sure to sell very quickly.
1098 British Ale This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 18c.
1187 Ringwood Ale A top cropping yeast strain with unique fermentation and flavour characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.
1275 Thames Valley This strain produces classic British bitters with a rich, complex flavour profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.
1318 London Ale III Originating from a traditioal London brewery, this yeast as a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and well balanced palate. This strain will finish slightly sweet.
1469 West Yorkshire Ale This strain produces ales with a full chewy malt flavour and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
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