REALBEER.CO.NZ LTD

WYEAST LIQUID BREWER’S & VINTNER’S YEAST

                          

IMPORTANT DATES FOR THIS ORDER

Monday 27 May - Cut off date for slurry /pure liquid yeast orders

Friday 31 May - Cut off date for smack-pack activator orders

19-21 June - Delivery to you

What RealBeer offers you:

All 52 Wyeast beer strains, in any quantity.  Plus “Special Selection” beer strains available quarterly.  Plus 15 wine strains.  Plus nutrient.  Not “hit or miss” availability in a retail store.

The freshest Wyeast yeast available.  Shipped directly to you upon arrival in New Zealand.  Not aging on a display shelf in a brewshop.

Order by e-mail, to wendy@realbeer.co.nz. Prices in this catalogue are plus GST plus overnight courier fee (depending on size of order) Payment due 20th of the month following invoice which will be emailed upon shipment.

RealBeer.co.nz Ltd. is the original New Zealand importer and distributor of Wyeast liquid brewer’s and vintner’s yeast from Oregon in the U.S.  We do not stock Wyeast here in New Zealand, but instead order fresh shipments every two months from Wyeast Laboratories.  Our shipments are made up of the combined individual orders of our customers.

Wyeast cultures the yeast and packages and date stamps the individual “smack packs” in our order and then air ships them to us  chilled via FedEx Priority. Upon receipt, the individual orders are sorted and sent on to you via Courier Post Overnight.  The result is that you will receive your fresh yeast within a week of it leaving Wyeast’s lab.

The 125ml “Activator” size, formerly known as XL, contains a minimum 100 billion cell count and is intended for direct pitching into 5 gallon (20 litre) batches.  Refrigerate Wyeast until ready to activate.  Do not freeze

Wyeast is guaranteed for six months, but we have found that it is best if used within three months of packaging.  Otherwise, it may become slower in activation.  During the first month after packaging, Wyeast will normally be ready to pitch within 24 hours or less after activation.  For each additional month, allow an extra day.  Be sure to read and follow instructions on package

Bulk commercial quantities of Wyeast slurry are also available.  See our realbeer.co.nz  or contact me for details.

ORDER FORM

WYEAST 31 MAY  CUT-OFF DATE

As reflected in this order form, Wyeast Is no longer producing the Propagator size smack packs.

 All “smack pack” strains are now available in the Activator size only.

ALE STRAINS

Strain

Quantity

Strain

Quantity

Strain

Quantity

Strain

Quantity

Strain

Quantity

1007

1084

1272

1335

1728

1010

1098

1275

1450

1968

1028

1099

1318

1469

2565

1056

1187

1332

3726

NEW

LAGER STRAINS

Strain

Quantity

Strain

Quantity

Strain

Quantity

Strain

Quantity

Strain

Quantity

2000

Deleted

2035

Deleted

2124

2308

2633

2001

Deleted

2042

Deleted

2206

Nutrient: 1.5oz    →

2007

2112

2278

    Nutrient: 2lbs      →

BELGIAN & WHEAT STRAINS

Strain

Quantity

Strain

Quantity

Strain

Quantity

Strain

Quantity

Strain

Quantity

1214

3056

3463

Deleted

3711

3942

Deleted

1388

3068

3522

3724

3944

1762

3333

Deleted

3638

3787

BRETT & BACTERIA STRAINS

Strain

Quantity

Strain

Quantity

Strain

Quantity

3278

5112

5526

3763

5335

5733

PRIVATE COLLECTION, WINE & MALO-LACTIC BACTERIA

Strain

Quantity

Strain

Quantity

Strain

Quantity

Strain

Quantity

SHIPPING AND BILLING DETAILS

Name

Shipping  Address

Suburb & R.D.

City & Post Code

Billing Address

Suburb & R.D.

City & Post Code

Primary Phone

Other Phone

Fax

E-mail address

Prices:  Activators  $24.95 each; Nutrient: 1.5oz, $4.50 ea.; 2lbs, $67.50 ea.  All prices plus GST Plus overnight courier..   Bulk commercial quantities of Wyeast slurry are also available.  Contact me  at wendy@realbeer.co.nz for details.

Wyeast’s Beer Styles-to-Strains Recommendations

Category

Style

Recommended Strains

In Order of Preference

Category

Style

Recommended Strains

In Order of Preference

Light

Lager

Lite American

Lager

2007

2035

2000

2042

Stout

Dry Stout

1084

1028

1056

1275

Sweet Stout

1084

1099

1318

1469

Standard Ameri-

Can Lager

2007

2035

2042

Oatmeal Stout

1084

1469

1187

1318

Foreign Extra

Stout

1028

1084

1275

1728

Premium

American Lager

2007

2035

2042

2112

American Stout

1272

1056

1332

1450

Munich Helles

2124

2308

2042

Russian Imperial

Stout

1728

1450

1056

1028

Dortmunder

Export

2042

2124

2000

India

Pale

Ale

English IPA

1099

1318

1335

1469

Pilsner

German Pilsner

2124

2007

American IPA

1056

1272

1450

1332

Bohemian Pils.

2278

2001

2000

2124

Imperial IPA

1056

1450

1272

1728

Classic  American Pils.

2007

2000

2124

German

Wheat and

Rye Beer

Weizen/Weissbier

3068

3638

3333

3056

DunkelWeizen

3056

3068

3638

3333

European

Amber

Lager

Vienna Lager

2006

2308

2633

2124

Weizenbock

3056

3068

3638

3333

Octoberfest/

Marzen

2633

2308

2206

2124

Roggenbier

(German Rye

Beer)

3638

3068

3333

Dark

Lager

Dark Amer. Lgr.

2007

2035

2042

2124

Munich Dunkel

2206

2308

2124

Belgian and

French Ale

Witbier

3944

3463

1214

3942

Schwarzbier

2124

2007

2206

Belgian Pale Ale

3522

3942

Bock

Maibock/Helles

Bock

2206

2308

2124

Saison

3724

3711

Biere de Garde

1007

2565

2124

Traditional Bock

2206

2308

2124

Belgian

Specialty

Ale

1214

1388

3463

1762

3522

3787

3711

Doppelbock

2206

2124

2308

Eisbock

2206

2124

2308

Light

Hybrid

Cream Ale

2565

2112

1450

1056

Sour Ale

Berliner Weisse

1007

2565

5335

5526

Blonde Ale

1099

1469

1272

1332

Flanders Red Ale

3763

5526

5112

5335

Kölsh

2565

1010

1007

Flanders Brown Ale/Oud Bruin

3763

5335

American Wheat or Rye Beer

1010

1007

2565

Straight (unblended)      Lambic

3278

3763

5112

5526

5335

5733

Amber

Hybrid

North German

Altbier

1010

1007

2565

Gueuze

3278

3763

5112

5526

5335

5733

California Com-mon Beer

2112

Fruit Lambic

3278

3763

5112

5526

5335

5733

Dusseldorf

Altbier

1007

1010

2565

Belgian Strong Ale

Belgian Blond Ale

1762

1388

3522

3711

English

Pale

Ale

Standard

Ordinary Bitter

1469

1275

1099

1968

Belgian Dubbel

1214

3787

3522

3944

3711

Special/Best/

Premium Bitter

1469

1275

1099

1968

Belgian Tripel

3787

1214

3522

1388

Belgian Golden Strong Ale

3787

1762

3522

1388

Extra Special/

Strong Bitter

1968

1275

1099

1469

Belgian Dark Strong Ale

1762

3522

1214

Scottish

And

Irish

Ale

Scottish Light

60/-

1728

1098

1318

1084

Strong Ale

Old Ale

1028

1728

1968

1318

Scottish Heavy

70/-

1728

1098

1318

1084

English Barleywine

1028

1968

1098

1318

Scottish Export

80/-

1728

1098

1318

1084

American Barleywine

1056

1728

1084

1762

Irish Red Ale

1084

1335

1056

1450

Fruit Beer

Fruit Beer

1056

1272

2112

3068

1187

1968

1450

Strong Scot. Ale

1728

1084

1450

1056

American

Ale

Am. Pale Ale

1056

1272

1332

1450

Spice, Herb/Herb/Vegetable Beer

Spice, Herb or Vegetable       Beer

1056

2565

1318

1968

1084

1450

Am. Amber Ale

1272

1056

1332

1450

Am. Brown Ale

1272

1056

1332

1450

English

Brown

Ale

Mild

1318

1028

1187

1968

Christmas/Winter Specialty Spiced Beer

1728

1056

1214

1388

2112

1450

Southern Eng.

1099

1318

1187

1469

Northern Eng.

1335

1275

1028

1098

Porter

Brown Porter

1275

1335

1028

1450

Smoke Flavored & Wood-Aged Beer

Classic   Rauchbier

2633

2308

2206

1450

Robust Porter

1084

1028

1098

1275

Baltic Porter

2633

2112

2124

1728

1084

Other Smoked Beer

1728

1056

1450

2112

Wood-Aged Beer

1728

1272

1450

1056

Wyeast Ale Strain Selection & Profiles

Ales are typified by a rich, full-bodied profile with a fruity nose and taste.  Each strain has unique characteristics, which can be enhanced or minimized depending on formulation and fermentation temperatures.

1007 German Ale™

BEER STYLE: North German, Altbier, Kölsh, American Style Wheat or Rye Beer, Dȕssel Albier, Berliner Weisse.

PROFILE: A true top cropping yeast with low ester formation and a broad temperature range.  Fermentation at higher temperatures may produce mild fruitness.  This powdery strain results in yeast that remains in suspension past fermentation.  Beers mature rapidly, even when cold fermentation is used.  Low or no detectable diacetyl.

ABV (APPROX):  11%        FLOCCULATION:  low

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  55-68°f (13-20°c)

1010 American Wheat™

BEER STYLE:  American Style Wheat, Cream Ale, Kölsh, Rye Beers, North German Altbier, Dȕsseldorf Altbier, Berliner Weisse.

PROFILE: A strong fermenting true top cropping yeast that produces a dry, slightly tart, crisp beer.  Ideal for beers where a low ester profile is desirable.

ABV: (APPROX): 10%     FLOCCULATION:  low

APPARENT ATTENUATION:  74-78%

TEMPERATURE RANGE:  58-74°F (14-23°c)

1028 London Ale™

BEER STYLES:  Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywine.

PROFILE:  A rich mineral profile that is bold and crisp with some fruitness.  Often used for higher gravity ales and when a high level of attenuation is desired.

ABV (APPROX): ll%     FLOCULATION: medium-low

APPARENT ATTENUATION:  73-77%

TEMPERATURE RANGE:  60-72°F (15-22°C)

1056 American Ale™

BEER STYLE: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer.

PROFILE:  Very clean, crisp flavor characteristics with low fruitiness and mild ester production.  A very versatile yeast for styles that desire dominant malt and hop character.  This strain makes a wonderful “house” strain.  Mild citrus notes develop with cooler 60-66°F (15-19°C) fermentations.  Normally requires filtration for bright beers.

ABV (APPROX): 11%    FLOCCULATION:  medium-low

APPARENT ATTENUATION:  73-77%

TEMPERATURE RANGE:  60-72°F (15-22°c)

1084 Irish Ale

BEER STYLE: Dry Stout, Irish Red Ale, American Amber Ale, Robust Porter, Baltic Porter, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Strong Scotch Ale, American Barleywine, Spice/Herb  or vegetable beer, Other Smoked Beers.  Wood aged beers.

PROFILE:  This versatile yeast ferments extremely well in dark worts.  It is a good choice for most high gravity beers.  Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness.  Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

ABV (APPROX): 12%    FLOCCULATION: medium

APPARENT ATTENUATION: 71-75%

TEMPERATURE RANGE:  62-72°F( 16-22°C)

1098 British Ale™

BEER STYLE: Northern English Brown, Robust Porter, English IPA, Blonde Ale, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, English Barleywine.

PROFILE:  This yeast allows malt and hop character to dominate the profile.  It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish.  Ferments well down to 64°F (18°C)

ABV (APPROX):  10%        FLOCCULATION: medium

APPARENT ATTENUATION: 73-75%

TEMPERATURE RANGE:  64-72°F (18-22°C)

1099 Whitbread Ale™

BEER STYLE: Southern English Brown Ale, Oatmeal Stout, English IPA, Blonde Ale, Special/Best/Premium Bitter, Extra Special/Strong Bitter.

PROFILE: Mildly malty and slightly fruity fermentation profile.  It is less tart and dry than Wyeast 1098 British Ale.  With good flocculation characteristics, this yeast clears well without filtration.  Low fermentation temperatures will produce a clean finish with a very low ester profile.

ABV (APPROX):  10%        FLOCCULATION:  medium-high

APPARENT ATTENUATION: 68-72%

TEMPERATURE RANGE:  64-75°F (18-24°C)

1187 Ringwood Ale™

BEER STYLE: Brown Porter, Robust Porter, American Brown Ale, Mild, Southern English Brown Ale, Sweet Stout, Oatmeal Stout, American Stout, American IPA.

PROFILE: A top cropping yeast strain with unique fermentation and flavor characteristics.  Expect distinct fruit esters with a malty, comple profile.  Flocculation is high, and the ber will clear well without filtration.  A thorough diacetyl rest is recommended after fermentation is complete.  This strain can be a slow starter and fermenter.

ABV (APPROX):  10%        FLOCCULATION: high

APPARENT ATTENUATION: 68-72%

TEMPERATURE RANGE:  64-74°F (18-23°C)

1272 American Ale II™

BEER STYLE: American Pale Ale, American Strong Pale Ale, American Amber Ale, American Brown Ale, American IPA, Imperial IPA, American Barleywine, American Stout, also Porter, Cream Ale, Strong Scotch Ale, Irish Ale, Imperial Stout and Other Strong Ales, Christmas/Winter Beer, Spice/Herb/Vegetable Beer, Smoked Beer, Wood Aged Beer, Fruit Beer.

PROFILE: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance id consistent, and it makes great beer.  This versatile strain is a very good choice for a “House” strain.  Expect a soft, clean profile with hints of nut, and a slightly tart finish.  Ferment at warmer temperatures to accentuate the hop character with an increased fruitiness.  Or ferment cool for a clean, light citrus character.  It attenuates well and is reliably flocculent, producing bright beers without filtration.

ABV (APPROX):  10%        FLOCCULATION:  medium

APPARENT ATTENUATION: 72-76%

TEMPERATURE RANGE:  60-72°F (15-22°C)

More ale strain profiles on next page

Wyeast Ale Strain Selection & Profiles (continued)

1275 Thames Valley Ale™

BEER STYLE: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout. 

PROFILE: This strain produces classic British Bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

ABV (APPROX):  10%        FLOCCULATION:  medium-low

APPARENT ATTENUATION: 72-76%

TEMPERATURE RANGE:  62-72°F (16-22°C)

1318 London Ale III™

BEER STYLE: Ordinary and Special Bitters, ESB, Southern English Brown, English Pale Ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Strong/Old Ale, English Barley Wine, American Amber Ale.

PROFILE: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile.  It is a true top cropping strain with a fruity, very light and softly balanced palate.  This strain will finish slightly sweet.

ABV (APPROX):  10%        FLOCCULATION:  high

APPARENT ATTENUATION: 71-75%

TEMPERATURE RANGE: 64-74°F (18-231272

1332 Northwest Ale II™

BEER STYLE: American Pale Ale, Strong Pale, IPA, Imperial IPA, American Brown, Amber or Red Ale, Barley Wine, American Stout, Blonde Ale, Spiced/Herb/Vegetable Beer, Fruit Beer

PROFILE: One of the classic ale strains from a Northwest U.S.  brewery.  It produces a malty and mildly fruity ale with good depth and complexity.

ABV (APPROX):  10%        FLOCCULATION:  high

APPARENT ATTENUATION: 67-71%

TEMPERATURE RANGE:  65-75°F (18-24°C)

1335 British Ale II™

BEER STYLE: Ordinary and Special Bitters, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barley Wine, Foreign Extra Stout, Cream Ale, Irish Red Ale.

PROFILE: A classic British ale profile with good flocculation and malty flavor characteristics.  It will finish crisp, clean and fairly dry.

ABV (APPROX):  10%        FLOCCULATION:  high

APPARENT ATTENUATION: 73-76%

TEMPERATURE RANGE:  63-75°F (17-24°C)

1450 Denny’s Favorite 50™

BEER STYLE: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperkial Stout, Spice, Herb or Vegetable Ber, Strong Scotch Ale, Wood-Aged Beer.

PROFILE: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn.  It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

ABV (APPROX):  10%        FLOCCULATION:  low

APPARENT ATTENUATION: 74-76%

TEMPERATURE RANGE:  60-70°F (15-21°C)

1469 West Yorkshire Ale II™

BEER STYLE: English IPA, Extra Special Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary, Sweet Stout.

PROFILE 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.

ABV (APPROX):  9%        FLOCCULATION:  high

APPARENT ATTENUATION: 67-71%

TEMPERATURE RANGE:  64-72°F (18-22°C)

1728 Scottish Ale™

BEER STYLE: Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Strong Scotch Ale, Foreign Extra Stout, Imperial Stout, Imperial IPA, American Barley Wine, Christmas/Winter Beer, Baltic Porter, Wood Aged Beer, Smoked Beer.

PROFILE: Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland.  This strain is very versatile, and is often used as a “house” strain as it ferments neutral and clean.  Higher fermentation temperatures will result in an increased ester profile.

ABV (APPROX):  12%        FLOCCULATION:  high

APPARENT ATTENUATION: 69-73%

TEMPERATURE RANGE:  55-75°F (13-24°C)

1968 London ESB Ale™

BEER STYLE: Ordinary and Special Bitters, ESB, Mild Ale, Southern English brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Beer, Spiced/Herb/Vegetable Beer, Fruit Beer

PROFILE: A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers,.  Attenuation levels are typically less than most other east, which results in a slightly sweeter finish.  Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23°C).  A thorough diacetyl rest is recommended after fermentation is complete.  Bright beers are easily achieved with days without filtration.

ABV (APPROX):  9%        FLOCCULATION:  very high

APPARENT ATTENUATION: 67-71%

TEMPERATURE RANGE:  64-72°F (18-22°C)

2565 Kölsch™

BEER STYLE: Kölsch, American Wheat or Rye Ale, Cream Ale, Berlinerweiss, Spiced/Herb/Vegetable Beer, Fruit Beer.

PROFILE: This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany.  Beers will exhibit some of the fruity character of an ale, with a clean lager-like profile.  It produces low or no detectable levels of diacetyl.  This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remains in suspension post fermentation.  It requires filtration or additional settling time to produce bright beers.

ABV (APPROX):  10%        FLOCCULATION:  low

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  56-70°F (13-21°C)

3726 – PC Farmhouse Ale (New Addition)

Beer Styles:  Saison, Biere de Garde Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale.

Profile: This strain produces complex esters balanced with earthy/spicy notes.  Slightly tart and dry with a peppery finish.  A perfect strain for farmhouse ales and saisons.

Apparent ABV Tolerance:  12%ABV  Flocculation:  Medium

Apparent Attenuation:  74-79%   Temp.  Range:  70-84°F (21-29°C)

                   End of Ale Profiles

Wyeast Lager Strain Selection & Profiles

Lager beers are typically lighter and drier than ales, with a crisp finish.  Lager yeast generally produce significant amounts of sulphur during cooler fermentations, which dissipates during aging, a profile in great pilsners.

2000 Budvar™

This strain is no longer available as a Wyeast standard.  It may be offered  occasionally as a Private Collection selection.

2001 Urquell™

This strain is no longer available as a Wyeast standard.  It may be offered  occasionally as a Private Collection selection.

2007 Pilsen Lager™

BEER STYLE: Standard American Lager, Lite American Lager, Classic American Pilsner, Schwartbier,  German Pilsner

PROFILE: The classic American lager strain.  This mild, neutral strain produces beers with a nice malty character and a smooth palate.  It ferments dry and crisp with minimal sulphur or diacetyl.  Beers from this strain exhibit the characteristics of the most popular lager in America.

ABV (APPROX):  9%        FLOCCULATION:  medium

APPARENT ATTENUATION: 71-75%

TEMPERATURE RANGE:  48-56°F (9-13°C)

2035 American Lager™

This strain is no longer available as a Wyeast standard.  It may be offered  occasionally as a Private Collection selection.

2042 Danish Lager™

This strain is no longer available as a Wyeast standard.  It may be offered  occasionally as a Private Collection selection.

2112 California Lager™

BEER STYLE: California Common or Steam Beer, Cream Ale, Christmas/Winter Beer, Premium American Lager, Smoked Beer, Fruit/Herb/Vegetable Beer.  Baltic Porter.

PROFILE: This strain is particularly well suited for producing 19th century-style California Common-style beers.  It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers.  This strain is not recommended for cold temperature fermentation.

ABV (APPROX):  9%        FLOCCULATION:  high

APPARENT ATTENUATION: 67-71%

TEMPERATURE RANGE:  58-68°F (14-20°C)

2124 Pilsner Lager™

BEER STYLE: German Pilsner, Munich Helles, Classic American Pilsner, Munich Dunkel, Oktoberfest/Marzen, Traditional Bock, Doppelbock, Schwartzbier, Baltic Porter, California Common.

PROFILE: This Carlsberg type yeast is the most widely used lager strain in the world.  This strain produces a distinct malty profile with some ester character and a crisp finish.  A versatile strain that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range.  It may also be used for Common beer production with fermentations at 65-68°F (18-20°C).  A thorough diacetyl rest is recommended after fermentation is complete.

ABV (APPROX):  9%        FLOCCULATION:  medium-low

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  45-68°F (8-22°C)

2206 Bavarian Lager™

BEER STYLE: German Pilsner, Munich Dunkel, Vienna Lager, Oktoberfest/Märzen, Traditional Bock,  Maibock/Hellesgbock, Doppelbock, Eisbock, Schwartzbier, Rauchbier, Baltic Porter.

PROFILE: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks.  A thorough diacetyl rest is recommended after fermentation is complete. 

ABV (APPROX):  9%        FLOCCULATION:  medium-high

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  46-58°F (8-14°C)

2278 Czech Pils™

BEER STYLE: Bohemian Pilsner

PROFILE: Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty.  It is the perfect choice for Bohemian-style Pilsners.  Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.

ABV (APPROX):  9%        FLOCCULATION:  medium-lhigh

APPARENT ATTENUATION: 70-74%

TEMPERATURE RANGE:  50-58°F (0-14°C)

2308 Munich Lager™

BEER STYLE: Vienna Lager, Oktoberfest/Märzen, Munich Dunkel, Traditional Bock, Maibock/Helles Bock, Doppelbock, Eisbock, Rauchbier.

PROFILE: This is a unique strain, capable of producing fine lagers.  It is very smooth, well-rounded and full-bodied.  A thorough diacetyl rest is recommended after fermentation is complete.

ABV (APPROX):  9%        FLOCCULATION: medium

APPARENT ATTENUATION: 70-74%

TEMPERATURE RANGE:  48-56°F (9-13°C)

2633 Oktoberfest Lager Blend™

BEER STYLE: Oktoberfest/Märzen, Vienna Lager, Rauchbier, Baltic Porter.

PROFILE: This blend of lager strains is designed to produce a rich malty complex and full-bodied Oktoberfest style beer.  It attenuates well while leaving plenty of malt character and mouthfeel.  This strain is low in sulfut  production

ABV (APPROX):  9%        FLOCCULATION:  medium-low

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  48-58°F (9-14°C)

                  End of Lager Strain Profiles  

Wyeast Belgian & Wheat Strain Selection & Profiles

Belgian ales and German Weizens are yeast-driven styles:  Intense fruity esters and aromatic phenols are key to authentic profiles.  Wyeast has provided brewers with the best selection of strains for Belgian-style and Wheat beers for over 20 years.

1214 Belgian Abbey™

BEER STYLE:  Belgian Dark Strong Ale, Belgian Tripel, Belgian Dubbel, Witbier, Belgian Specialty Ale, Christmas/Winter Ale.

PROFILE: Widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales.  This strain produces a nice ester profile as well as slightly spicy alcohol notes.  It can be slow to start; however it attenuates well.

ABV (APPROX): 12%        FLOCCULATION:  medium-low

APPARENT ATTENUATION: 74-78%

TEMPERATURE RANGE:  68-78°F (20-24C)

1388 Belgian Strong Ale™

BEER STYLE: Belgian Tripel and Golden Strong Ale, Belgian Blonde Ale, Belgian Specialty Ale, Bierre de Garde, Christmas/Winter Ale.

PROFILE: The classic choice for brewing golden strong ales.  This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics.  Malt 8lavour8 and aromas will remain even witha well-attenuated dry, tart finish.  It may continue to produce CO2 for an extended period after packaging or collection.

ABV (APPROX): 12-13%        FLOCCULATION:  low

APPARENT ATTENUATION: 74-78%

TEMPERATURE RANGE:  64-80°F (18-27°C)

1762 Belgian Abbey II™

BEER STYLE:  Belgian Dark Strong Ales, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Blonde Ale, Biere de Garde, American Barley Wine, Strong Scotch Ale, Other Strong Ales.

PROFILE: An excellent yeast strain for use in Belgian dark strong ales.  This strain has a relatively “clean” profile which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures in a high gravity wort.

ABV (APPROX): 12%        FLOCCULATION:  medium

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  65-75°F (18-24°C)

3056 Bavarian Wheat Blend™

BEER STYLE: Weizen/Weissbier,Dunkelweizen, Weizenbock.

PROFILE: This proprietary blend of a top fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired.  The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.

ABV (APPROX): 10%        FLOCCULATION: medium

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  64-74°F (18-23°C)

3068 Weihenstephan Weizen™

BEER STYLE: German Hefe-Weizen. Weizen/Weissbier, Dunkelweizen, Weizenbock, fruit beer

PROFILE:  The classic and most popular German wheat beer strain used worldwide.  This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density and decreasing the pitch rate.  Over pitching can result in near complete loss of banana character.  Decreasing the ester level will allow a higher clove character to be perceived.  Sulfur is commonly produced, but will dissipate with conditioning.  This strain is very powdery and will remain in suspension for a extended amount of time following attenuation.  This is a true top cropping yeast and requires fermenter headspace of 33%

ABV (APPROX): 10%        FLOCCULATION:  low

APPARENT ATTENUATION: 73-77%

TEMPERATURE RANGE:  64-75°F (18-24°C)

3333 German Wheat™

This strain is no longer available as a Wyeast standard.  It may be offered  occasionally as a Private Collection selection.

3463 Forbidden Fruit™

This strain is no longer available as a Wyeast standard.  It may be offered  occasionally as a Private Collection selection.

3522 Belgian Ardennes™

BEER STYLE: Belgian Specialty Ale, Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin.

PROFILE:  One of the great and versatile strains for the production of classic Belgian style ales.  This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating.  Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.

 ABV (APPROX): 12%        FLOCCULATION: high

APPARENT ATTENUATION: 72-76%

TEMPERATURE RANGE:  65-76°F (18-24°C)

More Belgian & Wheat strains on  next page

Wyeast Belgian & Wheat Strain Selection & Profiles (continued)

3638 Bavarian Wheat™

BEER STYLE: German Hefe-Weizen, Weizen/Weissbier, Dunkelweizen, Weizenbock.

PROFILE: A complex alternative to the standard German wheat strain profile.  This strain produces apple, pear and plum esters in addition to the dominant banana character.  The esters are complemented nicely by clove and subtle vanilla phenolics.  The balance can be manipulated towards ester production through increasing fermentation temperature, increasing wort density and decreasing the pitch rate.  Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived.  Sulfur is commonly produced, but will dissipate with conditioning.  This strain is very powdery and will remain in suspension for an extended amount of time following attenuation.  This a a true top cropping yeast and requires fermentation headspace of 33%

ABV (APPROX): 10%        FLOCCULATION: low

APPARENT ATTENUATION: 70-76%

TEMPERATURE RANGE:  64-75°F (18-24°C)

3711 French Saison™

BEER STYLE:  Saison, Bier de Garde, Witbier, Belgian Golden and Dark Strong Ales, Belgian Blonde Ale, Belgian Specialty Ale.

PROFILE: A very versatile strain that produces Saison or farmhouse style beers as well as Belgian style beers that are highly aromatic, estery, peppery, spicy and citrusy.  This strain enhances the use of spices and aroma hops, and is extremely attenuative, but leaves an unexpected silky and rich mouthfeel.  This strain can also be used to restart stuck fermentations or in high gravity beers.

ABV (APPROX): 12%        FLOCCULATION: low

APPARENT ATTENUATION: 77-83%

TEMPERATURE RANGE:  65-77°F (18-25°C)

3724 Belgian Saison™

BEER STYLE: Saison

PROFILE: This strain is the classic farmhouse ale yeast.  A traditional yeast that is spicy with complex aromatics, including bubble gum.  It is very tart and dry on the palate with a mild fruitiness.  Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures.  This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G.  Fermentation will finish, given time and warm temperatures.  Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain, can accelerate attenuation.

ABV (APPROX): 12%        FLOCCULATION: low

APPARENT ATTENUATION: 76-80%

TEMPERATURE RANGE:  70-95°F (21-35°C)

3787 Trappist High Gravity™

BEER STYLE: Belgian Dubbel, Belgian Tripel, Belgian Golden, Strong Ale.

PROFILE: A classic strain for brewing Belgian dubbel or Belgian tripel.  This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well.  A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.

ABV (APPROX): 11-12%        FLOCCULATION: medium

APPARENT ATTENUATION: 74-78%

TEMPERATURE RANGE:  64-78°F (18-25°C)

3942 Belgian Wheat™

This strain is no longer available as a Wyeast standard.  It may be offered  occasionally as a Private Collection selection.

3944 Belgian Wit™

BEER STYLE: Witbier, Belgian Dubbel and Tripel, Spice/Herb/Vegetable Ale, Spiced Ale.

PROFILE: This versatile witbier yeast strain can be used in a variety of Belgian style ales.  This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production.  It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters.  It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat.  This strain is a true top cropping yeast requiring fermenter headspace of 33%.

ABV (APPROX): 11-12%        FLOCCULATION: medium

APPARENT ATTENUATION: 72-76%

TEMPERATURE RANGE:  62-75°F (18-24°C)

End of Belgian & Wheat strain profiles

Wyeast Brett and Bacteria Selection & Profiles

Capture the flavours and aromas of wild and sour beers with Wyeast’s library of Brettanomyces and bacteria cultures.  These strains work alone or together to create a complex character of classic Lambic, Flemish sour ales, Berliner Weisse and more.

3278 Belgian Lambic Blend™

BEER STYLE:  Lambics, Geuze, Fruit Lambic, Flanders Red Ale

PROFILE: This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region.  Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture and Pediococcus culture produce the desirable flavour components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of proportions of the individual components.  This blend will produce a very dry beer due to the  super-attenuatuve nature of the mixed cultures.

ABV (APPROX): 11%        FLOCCULATION: variable

APPARENT ATTENUATION: 70-80%

TEMPERATURE RANGE:  63-75°F (17-24°C)

3763 Roeselare Ale Blend™

BEER STYLE:  Lambics, Geuze,F ruit Lambic, Flanders Red Ale

PROFILE: Our blend of limbic cultures produces a beer with a complex earthy profile and a distinctive pie cherry sourness.  Aging up to 18 months is required for a full flavor profile and acidity to develop.  Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders.  Propagation of this culture is not recommended and will result in a change of the proportions of the individual components.  This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

ABV (APPROX): 11%        FLOCCULATION: variable

APPARENT ATTENUATION: 80%+

TEMPERATURE RANGE:  65-85°F (18-30°C)

5112 Brettanomyces bruxellensis™

BEER STYLE:Lambic, Gueuze, Fruit Lambic, Flanders Red Ale.

PROFILE: This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium.  It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns, and may form a pellicle in bottles or casks.  The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.  At least 3-6 months aging is generally required for flavor to fully develop.

ABV (APPROX): 12%      FLOCCULATION: medium

APPARENT ATTENUATION:  very high  

TEMPERATURE RANGE:  60-75°F (15-24°C)

5335 Lactobacillus™

BEER STYLE: Lambic, Gueuze, berlinerweiss, Flanders Red Ale, Flanders Brown Ale/Oud Bruin, Fruit Lambic.

 PROFILE: Lactic acid bacteria isolated from a Belgian brewery.  This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse.  It is always used in conjunction with S. cerevisiae and often with various wild yeast.  Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

ABV (APPROX): 9%        

TEMPERATURE RANGE:  60-95°F (15-35°C)

5526 Brettanomyces lambicus™

BEER STYLE: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Berlinerweiss

PROFILE: This is a wild yeast strain isolated from Belgian limbic beers.  It produces a pie-cherry-like flavor and sourness along with distinct “Brett” character.  A pellicle may form in bottles or casks.  To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria.  It generally requires 3-6 months of aging to jully develop flavour characteristics.

ABV (APPROX): 12%        FLOCCULATION: medium

APPARENT ATTENUATION: very high

TEMPERATURE RANGE:  60-75°F (15-24°C)

5733 Pediococcus™

BEER STYLE: Lambic, Gueuze,Fruit Lambic, experimental beers

 PROFILE: Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable.  Often found in gueuze and other Belgian style beer.  Acid production will increase with storage time.  It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.

ABV (APPROX): 9%        

TEMPERATURE RANGE:  60-95°F (16-35°C)

End of Brett & Bacteria Styles

WYEAST SMACK PACKS

WYEAST “Smack Packs” are very tough foil/plastic pouches containing iequid yeast and an inner plastic packet of nutrient.  To use, the nutrient packet inside is “smacked” (karate chop or  book spine work well) to break it.  The smack pack is then placed in a warm location and yeast propagation commences.  CO2 is produced, and the packet swells until it is full or almost full.  At this point, the yeast is ready to pitch.  Read and follow the instructions on the packet.  Refrigerate. DO NOT FREEZE.

WYEAST NUTRIENT

is a blend of vitamins, minerals, amino acids, free amino nitrogen compounds, zinc, phosphates and other trace elements beneficial for rapid, complete fermentation.  Although wort is a good growth medium for yeast, additional WYEAST nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates.  WYEAST nutrient is shipped to you in 1.5oz (42.5g) and 2lb (908g) screw-top resealable vials.  Only ¼ to ½ tsp. is required for a 20 litre batch, so one order will go a long way.  Reformulated to work equally well  on both beer and wine.

WYEAST VINTNER’S CHOICE™ WINE YEAST PROFILES

Available in Activator only.

Wyeast has updated its wine yeast names for easier identification, moving away from European appellations and moving more toward their actual uses.  This change is only to the names; the product ID numbers and the strains themselves (along with their fermentation profiles and properties) will remain exactly the same.

The selection of wine yeast to match grape types and wine styles is very subjective and does depend a lot on personal preference.  The information provided for the yeast listed below are “guidelines” which have been developed through sensory evaluation of yeast strains  in wine making trials, as well as historic references and origins of the yeast.  We think you will find that all of these yeast have very nice fundamental flavor  characteristics which will enhance your wine making.  When using liquid yeast cultures, aerate a small portion (½ litre) of diluted juice well and add the active yeast culture.  Agitate often to continue aeration over several hours before adding to the must.  Additional yeast nutrients, particularly in white wines and high sugar content juices, are beneficial.  

4007  Malolactic Blend (formerly Malo-lactic Cultures).  (Leuconostoc Oenos/Oenococcus oeni)  Fresh liquid cultures of L. oenos ERIA and Ey2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines.  ERIA and EY2D perform well in conditions of low pH and cool cellaring.  Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in wine to the softer and smoother lactic acid.  Other flavor improvements including vanilla and buttery notes can be anticipated.  Natural occurring malic acid bacteria on fruit may be of inferior quality of quantity to complete malo-lactic fermentation.  Vintner’s Choice™ malo-lactic cultures are suitable for pH 2.9 and greater and cellar temperatures as low as 55°F (13°C)

4021  Dry White/Sparkling (formerlyPasteur Champagne; Prise de mousse).  Used in many white wine fermentations and also some red wines.  Also used for secondary fermentation of  barley wine.  Ferments crisp and dry.  Ideal for base wines in champagne making.  Low foaming, excellent barrel fermentation, good flocculating characteristics.  Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewurztraminer.

4028  Red (formerly Chateau Red).  Ideal for red or white wines which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging.  Low foaming, low sulfur production over a broad temperature range.  Cabernet, Red Varietals, Gamay Beaujolais, Zinfandel, Rhone, Burgundy, Pinot Noir.

4134  Sake (formerly Sake; #9).  Sake yeast #9 used in conjunction with Koji for making a wide variety of Asian jius (rice based beverages).  Full bodied profile with true Sake character.  Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer.

4184  Mead, Sweet (no name change).  One of two strains for sweet mead making.  Leaves 2-3% residual sugar in most meads.  Rich, fruity profile complements fruit-mead fermentation.  Use additional nutrients for mead making.  Ciders, Cysers, Fruit Wines, Ginger Ale, Cherry, Raspberry, Peach.

4242  Fruity White (formerly Chablis).  Produces extremely fruity profile, high ester formation, bready, vanilla notes.  Allows fruit character to dominate aroma and

flavor profile.  Finishes slightly sweet and soft.  Fruity White Wines,

Chardonnay, Chablis, Ciders, Gewurztraminer, Chenin Blanc, Pinot Gris.

4244 Italian Red (formerly Chianti).  Rich, very big, bold, well rounded profile Nice soft fruit character with dry crisp finish.  Excellent choice for most Italian grape varieties.  Barolo, Barbara, Barbaresco, Nebbiolo, Chianti, Valpolicella, Sangiovese

4267  Summation Red (formerly Bordeaux).  Produces distinctive intense berry graham cracker nose, jammy, rich, very smooth complex profile, slightly vinuous.  Well suited for higher sugar content musts.  French Cabernet, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas.

4347  Extreme Fermentation (formerly Eau de Vie).  A very good choice for alcohol tolerance and stuck fermentations.  Produces a very clean dry profile, low ester and other volatile aromatics.  21% alcohol tolerance.  Cordials, Grappa, Barley Wine, Eau de Vie, Single Malts.

4632  Mead, Dry (no change).  Best choice for dry mead.  Used in many award winning meads.  Low foaming with little or no sulfur production.  Use additional nutrients for mead making.  Mead, Fruit Mead, Herbal Mead, Dry Ciders, Cysers.

4766  Cider (no change).  Crisp dry fermenting yeast with big fruity finish.  Creates a nice balance for all types of apples, pears and other fruit or fermentables.  Allows fruit character to dominate the profile.

3767 Dry/Fortified (formerly Port Wine).  Mild toast and vanilla nose.  Mild fruit profile with balanced depth and complexity.  Very dry finish.  Dry Red and White wines, add brandy for classic ports.  Also used for big red wines and high sugar musts.

4783  Sweet White (formerly Rüdesheimer).  Produces distinct Riesling character.  Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.  Rhine Wines, Fruity Ciders, Riesling, Ice Wine.

4946  Bold Red/High Alcohol (formerly Zinfandel).  Dominating, strong fermentation characteristics.  Alcohol tolerant to 18% (v/v).  Ideal for Zinfandel, Pinot Noir, Syrah or any high sugar must.  Good choice for restarting stuck fermentations.

REALBEER.CO.NZ LTD

 wendy@realbeer.co.nz

Wyeast Yeast Slurry (Rev. 01 April 2015)

Availability:

All standard strains are available, plus additional strains such as are periodically offered as “Private Collection” selections.  Check with me to be sure that what you want is available.

All strains are available at any time, either as inclusions in our bi-monthly shipments or as separate orders.  The customer will be responsible for all FedEx shipping costs if not ordered as part of our regular shipments.

Available in any size, from ½ litre up.

Slurry orders can take up to two weeks to propagate.  To ensure that Wyeast has sufficient lead time to propagate your slurry order for inclusion in a scheduled, regular RealBeer shipment, be sure that we receive your order  at least one week prior to the announced “cut-off date” for the shipment. Otherwise, the payment of the Federal Express shipping costs will be required if you wish to complete your order.

Our New Zealand customers typically use slurry for “starters” rather than for direct pitching.

Shipping within New Zealand will be invoiced at the actual New Zealand Post Courier Post costs.

Wyeast’s suggested quantities for direct pitching yeast are:

Ales and wheat beers with original gravities of less than 1.064 (16°Plato): 0.5 litres per 1.17 hectolitres (U.S. bbl).

Lagers:  1 litre per 1.17h (U.S. bbl).

Ales and wheat beers with original gravities of more than 1.064 (16°P):  1.0 litres per 1.17h  (U.S. Bbl).

Any beer with gravity of more than 1.083 (20°P):  1.5 litres per 1.17h (U.S. bbl).

Shelf Life:

Wyeast slurry has a recommended shelf life of two weeks, compared to a minimum of six months for Wyeast in Activator packs.  This means that there will be about a one week window to utilize it after receipt.

Pricing: Per Litre.  All prices plus GST.

Standard Strains:    1 litre:    $135.00;    2-3 litres:    $125.00;  4-7 litres:  $110.00

Brettanomyces and lactic acid bacteria cultures (3278, 3763, 5112, 5335, 5526, 5733):  $200.00 per litre.         No fractional quantities, please.

Shipping within New Zealand will be charged at the actual NZ Post Courier Post Overnight costs.