The Yeast Shop

Our yeast is packaged to pitch straight into cooled wort at a rate of 8 million cells/ml for ales and 12 million cells/ml for lagers (ie, 150B and 225B cells per pack for 5 gallon pitch).

We don't sell yeast on a volume basis, we package by number of yeast cells. Don't guess at how many cells are in that yeast pack after the hours spent creating the wort, use Carolina Yeast and know how many cells are there. Ask us for the viability of a particular lot. We will tell you. We want your beer to be the best it can, so contact us with any questions.

After propagation, our yeast are crash cooled and the temp is maintained throughout storage. We include an ice pack with every order to maintain this cold chain from the propagator to your door.

Technical data sheets can be found on the product ordering page by clicking the Strain ID link or download the entire catalog of products and data sheets by following the link on the right.

 

Download the 2018 product catalog

Download our beer styles chart and recommended strains

Ale Yeast

Strain ID

Name

Flocculation

Attenuation

Fermentation Temp

Yankee Ale

Medium/High

77 - 81%

65 - 72

Perfect for classic hop-forward American IPA styles. It attenuates well, and leaves a full body and flavor that accentuates aromatic hops. A wide range of temperatures makes this strain a good house yeast, yielding slightly fruity esters at the high end and a cleaner profile at low temps. Ideal for high gravity IPAs.

German Alt Ale

Medium

75 - 79%

63 - 71

This strain leaves the beer slightly sweet with a clean profile typical of Alts. Yeast finishes quickly, but may produce sulfur if fermented less than 65F.

St. James Ale

Medium

80 - 84%

62 - 73

A versatile strain used for many styles. Held to the low end of the temperature range will lead to a clean, crisp profile, while above 65F fruity esters start to become more pronounced. Complements very well with flavorful darker beers such as Irish ales, porters and stouts. It will handle high gravity beers nicely as well.

South England Ale

High

76 - 82%

65 - 75

A classic hard flocculating English strain with a strong malty finish. It will leave some sweetness in the beer attributed to flocculation, and a diacetyl rest is recommended. Fruity esters and fermentation speed will increase at higher temperatures. Good for all English style beers.

Trappist Ale

Medium

82 - 88%

64 - 80

Our Trappist strain produces the phenolics and esters typical of Abbey beers, and is ideally suited for high gravity Belgians. Fermentation above 69F will increase the complex flavor profile as well as the krausen. Be warned.

American House Ale

Medium/High

79% - 83%

60 - 72

This is our American "house" strain, with a wide temperature range for various styles. This strain flocculates well at all temperatures, and leaves a subtle ester profile typical of American beers seeking "a little something extra." Cooler temperatures result in an even more subtle, yet present citrusy flavor for low hop beers. Higher temperatures will blend very well with aromatic hops.

English Dry Ale

High

80 - 86%

63 - 74

Similar to our South England Ale, this strain is a heavy flocculent but attenuates slightly better. Finishes clean and dry, with some fruit and spice notes at the high end. Sulfur produced will dissipate after fermentation is complete.

Brown Ale

Medium/Low

79 - 84%

62 - 70

The Brown ale strain originates from Germany and has a malt forward flavor, yet does not have the fruity notes of other strains. Finishing clean, especially at less than 68F, this strain is particularly well suited for malty profiles of Alts, clean Kolsch-style ales and brown ales. Some yeast will stay suspended, so time to clear (which is representative of these styles) is recommended.

Belgian Ale

Low

75 - 78%

65 - 80

This Belgian strain is highly alcohol tolerant and suited well for strong Belgian ales. Typical fruity esters and phenolics are more subtle than with our Trappist strain, and may be more noticeable as a tart finish, with a more pronounced malty profile.

Export Ale

High

72 - 79%

57 - 75

This strain is ideal for very malty Scottish ales. Ester profile varies widely from the low end to the high end of fermentation temperatures, and will finish very clean at less than 62F. Will also accentuate hop flavor if desired for the style.

Pale Ale

Medium/High

79 - 83%

62 - 72

Though a simple name, Pale Ale yeast, this yeast is far from boring. It flocculates and attenuates well, and produces very little diacetyl. This strain creates a very subtle fruity character above 67F that complements very well with Rye Pale ales, or any beer with a grain bill designed to accentuate specialty malt characteristics.

West London Ale

Very High

77 - 83%

64 - 72

Our West London strain flocculates and creates malty, sweet beers like other English strains, yet with a fruit forward finish when fermented above 70F. Diacetyl rest typically required after yeast drops. Clear, bright beers are typical with this strain after a few days.

Köln Ale

Low

80 - 84%

57 - 70

This yeast is ideally suited for Kolsch-style ales, with a clean lager finish and a bit of fruit notes when fermented as a pseudo-lager between 57-62F. Though it has a wide temperature range, the lager-like finish is present throughout that range, and only the esters and phenolics are more pronounced. The strain requires extended lagering or filtration to clear. Very little diacetyl produced.

German Weizen Ale

Low

72 - 79%

65 - 75

This strain is ideal for German-style hefeweizens, with banana and clove notes present and a powdery flocculation leaving a traditional haze in the beer. The flavor of this strain can be manipulated by fermentation temperature and pitch rate: increasing temp and decreasing pitch rate will increase banana flavor and make a very violent krausen. A less stressed fermentation will accentuate the clove flavor.

Farmhouse Ale

Low

74 - 81%

75 - 90

Farmhouse yeast is typical of Saison strains with a spicy candy flavor profile, very tart on the palate with an acidic finish. This yeast is the rockstar of any beer it ferments. Don't try to tame it. After fermentation is 50% finished, we recommend that fermentation temperature be increased until fully attenuated.

Lager Yeast

Heartland Lager

Medium

75 - 79%

46 - 55

This strain will produce a lager very reminiscent of classic American beer. It is a very neutral strain with a malt-forward character and slight fruitiness if fermented above 52F. Very low diacetyl and sulfur production.

European Lager

Medium/Low

77 - 81%

46 - 69

The European lager strain has a distinct malty profile and very dry, crisp finish. This yeast is ideal for pilsners, German lagers and Oktoberfests. Fermented above 60F can be used for California Common-style beers.

German Lager

Medium/High

78 - 82%

48 - 56

Think malty, German bock-style lagers with a slightly sweet finish. Great for bocks and doppelbocks. We recommend a diacetyl rest after fermentation.

Plzen Lager

Medium/High

74 - 80%

47 - 57

This strain produces the classic flavor of Pilsners from the Czech Republic. Finishes dry and somewhat malty. Some sulfur produced during fermentation will dissipate, but adds to this very typical style.

Bavarian Bock Lager

Medium

74 - 78%

49 - 57

This strain gives some flavor to a typically muted lager yeast. The malt profile is much higher than the others and boosts hop character. It results in a full-bodied lager typically seen in bocks and Oktoberfest beers, and does very well as an interesting pilsner.

Blends

Alt

Medium

78 - 81%

62 - 65

Very fast fermenting blend. Slightly sweet finish with a malty backbone. Great for darker Alt beers and Old Ales, finishes in a few days. Keep temp in range, above 65 will produce esters reminiscent of a California Common.

Amber

Medium/High

76 - 80%

64 - 68

Slightly fruity and malty. Almost a Scottish finish but with a distinct American flavor profile. Gives an ordinarily bland style a nice little kick.

American IPA

Medium/High

78 - 82%

65 - 68

This blend produces a familiar American flavor with prominent citrusy/fruity aroma, which blends well with a heavy dry hopping schedule. Can handle high gravity very well. This blend will finish clean at fermentation temperature below 65F, but why hide that great flavor?

Revolutionary IPA

Medium/High

79 - 85%

65 - 68

This is a British/American Pale blend which produces a malty profile with esters typical of American Pales. A very interesting addition to flavor-forward IPAs and Pales. It will finish dry, so a little body is recommended either through dextrins or high mash temp.

Hefeweizen

Low

70 - 78%

68 - 71

More interesting than your typical Hefe, this blend accentuates the banana flavor and includes some phenolics typical of Trappist ales. Increase the banana and wild flavor by increasing fermentation above 71F. It will have some tartness on the finish.

Imperial

Medium/High

80 - 84%

68 - 70

This is a blend of our heavy hitters. Chews through the wort until dry. Expect 80+% attenuation on an average recipe. This blend will work for most imperials, but keep the fermentation temperature below 67F for a cleaner finish.

Dubbel

Medium/Low

76 - 82%

69 - 73

This blend will produce a typical Trappist Dubbel style beer with some wild esters present and fruity notes for a more interesting Belgian ale. It will work for most strong styles for folks who want to make no mistake that it's a Belgian beer.

Saison Blend

Low

75 - 80%

72 - 75

This blend will produce an American take on the Belgian Saison. Increase the fermentation temperature up to get more esters out, up to 80F. A wild flavor typical of Saisons will be rounded out by more familiar fruit notes.

Kettle Sour Series
The Kettle Sour Series products are a double pack consisting of a lactobacillus blend pouch and a yeast pouch. To use these products, create the pre-boiled wort as normal and boil for 5-10 minutes. Chill the wort to around 100F and insulate as best as possible to maintain temperature. Pitch the Lactobacillus Blend pouch and let sour for 24-36 hours. Check pH along the way or taste for sourness. Once soured as desired, continue with the boil as normal adding hops, etc, and chill to fermentation temp. Aerate the wort and pitch the Yeast pouch. Easy peasy, sour squeezy.

Kettle Sour I

Low

76 - 81%

72 - 75

This Sour kit works well for a sour wheat, think a more flavorful Berliner Weiss. Keep the fermentation temp between 72-75 for a fruitier hefeweizen effect, or keep it between 65-67 for a more subtle, spicier flavor.

Kettle Sour II

Medium/Low

79 - 83%

69 - 72

This is the Gose kettle sour, with a mix of L. Brevis and L. plantarum to add to the kettle for quick souring, and CYA13 Koln Ale yeast for fermentation after boiling and chilling the soured wort.

Specialty Yeast

Sweet Wit

Low

74 - 76%

64 - 75

This yeast is well suited for the spicy character present in Witbiers. Lots of esters and a dry tart finish complements well with wheat beers and spice beers. Can leave a slightly sweet finish with higher mash temperature. Included as Specialty for it’s versatility in fruit beers and seasonals.

Mead

Low

72 - 79%

61 - 75

Much more versatile than just mead, however it is ideally suited for this. Finishes very dry given plenty of nutrients, and very little sulfur. Can handle very high gravity beers or mead.

CYBR01

Brettanomyces claussenii

Low

70% - 85%

85

Produces more of a light fruity flavor as opposed to a strong Brett character such as lambicus. B. claussenii imparts a subtle character that goes well with barrel aging and traditional British cask ales.

CYBR02

Brettanomyces lambicus

Low

70% - 85%

85

Ideal for lambic style beers, this strain is representative of the Brett flavor with prominent smokey, spicy and barnyard flavors. Use either as primary fermentation (3 weeks) or in secondary conditioning after a standard ale yeast.

Lactic Acid Bacteria

CYB01

Lactobacillus brevis

Low

N/A

N/A

Use at around 100F for quick kettle sours, will typically drop the pH in 24-36 hours, producing a lighter, almost fruity sour flavor.

CYB03

Lactobacillus plantarum

Low/Medium

N/A

N/A

Quickly drops the pH at a temperature range of 75 - 95F. A stronger sour flavor and lower pH drop than L. brevis, produces a grassy smell that dissipates after the boil.