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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

    Out of stock

    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 3822 Belgian Dark Ale

    Wyeast PC 3822 Belgian Dark Ale

    AU$13.50

    This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish. Learn More
  3. 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
  4. Wyeast PC 3538 Leuven Pale Ale Special

    Wyeast PC 3538 Leuven Pale Ale Special

    AU$13.50

    DATED APRIL 2015 BUT SHOULD STILL KICK OFF FINE GIVEN A FEW EXTRA DAYS TO ACTIVATE. This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles. Learn More
  5. Wyeast PC 3463 Forbidden Fruit

    Wyeast PC 3463 Forbidden Fruit

    AU$13.50

    Out of stock

    For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. ****Manufactured date Nov 28 2016***** Learn More
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    Wyeast PC 2352 Munich Lager II

    AU$13.50

    Out of stock

    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
  7. 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
  8. /

    Wyeast 5733 Pediococcus

    AU$18.95

    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
  9. /

    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

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