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Wyeast™ Liquid Yeast

We've been importing Wyeast™ liquid yeast for a decade now, and we carry the entire range, including seasonal VSS™ strains, and Cider/Mead varieties - all the time*, so if you're hunting a particular yeast please give us a call - we probably have it.

You'll only find FRESH yeast in stock, as stock levels are carefully managed - new stock arriving direct from Wyeast™ roughly every two weeks via priority courier from the USA. So if its out of stock now, chances are it will be back in stock fairly shortly. As with all of our other temperature sensitive products, they are kept in a coolroom to keep optimal condition until you are ready to use them so you can expect the best performance.

*Tip - if you are heading into the shop to purchase a Wyeast™ pack, consider putting an esky or cool bag of some sort in your car if it's a warm day, as high temperatures can damage the yeast. Wyeast™ posted out in warmer months can be accompanied by an ice pack if required.

(*Subject to availability and demand)

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  1. Wyeast PC 5223 Lactobacillus Brevis

    Wyeast PC 5223 Lactobacillus Brevis

    AU$13.50

    Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse. Learn More
  2. Wyeast PC 3725 Biere de Garde

    Wyeast PC 3725 Biere de Garde

    AU$13.50

    Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. Learn More
  3. /

    Wyeast PC 2352 Munich Lager II

    AU$13.50

    From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt-driven lagers. Learn More
  4. Wyeast PC 1217 West Coast IPA

    Wyeast PC 1217 West Coast IPA

    AU$13.50

    This strain is ideally suited to the production of west-coast style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temp tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temps, allowing hops, character malts, and flavorings to show through. Learn More
  5. /

    Wyeast 5733 Pediococcus

    AU$18.95

    Out of stock

    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. Learn More
  6. /

    Wyeast 5526 Brettanomyces lambicus™

    AU$18.95

    This is a wild yeast strain isolated from Belgian lambic 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 fully develop flavor characteristics. Learn More
  7. Wyeast 5335 Lactobacillus

    Wyeast 5335 Lactobacillus

    AU$18.95

    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. Learn More
  8. /

    Wyeast 5112 Brettanomyces bruxellensis™

    AU$18.95

    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. Learn More
  9. Wyeast 4766 Cider

    Wyeast 4766 Cider

    AU$13.50

    Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile. Learn More

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