from BY Labs – In Store Only (Special Order)
A wide range of different styles of liquid yeast all manufactured by BY Labs in Cape Town. Due to liquid yeast's sensitivity to temperature fluctuations, we are not willing to deliver it, so it's in-store only. Please come in and chat to use for more information.
**Please Note: The Yeasts are special orders. If you require a liquid yeast please contact us at our store and we will happily order if for you. For all special orders We require payment upfront. If our supplier has stock it will take 2-3 days to get in. We recommend make a starter with the yeast 1-3 days (depending on batch size) before brewing for best results. We do not ship liquid yeast. Please contact use for any further questions.
- Kolch Yeast (35ml)
- German Lager Yeast (35ml)
- English Ale Yeast (35ml)
- English Ale IV Yeast (35ml)
- American Ale Yeast (35ml)
- Cider Yeast (35ml)
- Belgian Saison Yeast (35ml)
- High Gravity Trappist Ale Yeast (35ml)
- Marzen Lager Yeast (35ml)
- Dunkelweiss Yeast (35ml)
- Belgian Wit Yeast (35ml)
- Belgian Abbey Yeast (35ml)
- Weizen Ale Yeast (35ml)
- Irish Ale Yeast (35ml)
- California Ale Yeast (35ml)
BY Labs – Yeast Strain Info:
American Ale Yeast:
This Americanstrain produces clean and well balanced profiles and is well suited in most styles of beer, particularly light style ales. It has medium to low levels of flocculation, high attenuation and moderate to high levels of alcohol tolerance. Optimal fermentation temperatures are 15-22°C.
Belgian Saison Yeast:
This Belgian yeast strain is ideal for Saison style beers. The ester and phenolic compounds produced during fermentation result in fruity and spicy aromas. The flocculation level of this strain is low,with high levels of attenuation and alcohol tolerance. Fermentation should be carried out above 17°C and can start rapidly and be fairly vigorous.
English IV Ale Yeast:
Suited for use in a wide range of ales, this strain is ideal for use in English ales and cask conditioned ales. It shows a very high flocculation rate, leaving a compact sediment.Moderate levels of attenuation will leave some residual sweetness. Alcohol tolerance is moderate and the ideal fermentation temperatures are 15-20°C.
German Larger Yeast:
This German yeast can be used in any style of lager and shows a high level of flocculation with medium levels of attenuation. It is tolerant to moderately high alcohol levels and is best fermented at 9-15°C.
This German strain is well suited for use in any light beer and produces an almost lager like ale. Its clean character is ideal for Kölsch, Cream ales and Alt style beers, accentuating hop character. The ideal fermentation temperatures are 18-20°C. Moderate to high levels of attenuation along with medium to low level of flocculation and moderate alcohol tolerance are characteristic of this yeast.
California Ale Yeast:
This versatile yeast strain produces clean, balanced flavours and can be used in almost any style of ale, although it really shines when fermenting lighter styles. It accentuates hop character, is capable of tolerating high levels alcohol and exhibits low to moderate levels of flocculation. Attenuation levels can be moderate to fairly high, often fermenting close to dryness under ideal fermentation conditions of 20-23°C.
Irish Ale Yeast:
This yeast strain is best suited in dark style ales, accentuating the flavours from the roasted malts. Hop flavours are well balanced by mild fruity characters and slight buttery notes can be achieved. It is capable of tolerating moderate to high levels of alcohol and exhibits fairly high levels of flocculation. Attenuation levels are generally moderate under ideal fermentation conditions of 18-20°C but the strain is able to tolerate higher temperatures.
This highly active and vigorously fermenting yeast strain is ideal for wheat style beers, with its low flocculation making it particularly suited for a Heffeweizen. The strain produces a refreshingly crisp beer with noticeable spice and faint to mild fruity flavours. It is capable of tolerating moderate levels of alcohol and attenuation levels can be moderate to high under ideal fermentation conditions of 19-21°C. Fermentation with this strain requires a larger headspace or blow off tube due to its fermentation vigour.
Belgian Abbey Ale Yeast:
This yeast strain is best suited for dark Belgian style ales and strong high gravity beers, allowing the rich character of the malt to shine by producing a clean flavour profile. It shows moderate to high attenuation, with medium flocculation. Alcohol tolerance is relatively high and optimal fermentation temperaturesare around 18-24°C. The production of ester compounds giving a dried fruit character can be enhanced by increasing the fermentation temperature.
Belgian Wit Yeast:
This strain is best suited to Witbiers but can be used in almost any Belgian style ale, particularly those containing wheat or oats. This strain shows medium levels of flocculation, tolerates moderately high alcohol levels and ferments close to dryness, producing a slight tart finish. The complex flavour profile consists of delicate spicy phenolicsthat won’t be overpowered by esters which are produced at low levels. Optimal fermentation temperature is around 16-24°C, with a larger headspace or blow off tube being required due to its vigour.
Isolated from a German Dunkelweissbier, this strain is best suited for use in darker style wheat beers with more than 50% wheat in the grist but can be used in any wheat beer. The strain shows low levels of flocculation and ferments rapidly at 19-21°C, forming a thick krausen. Bottle conditioning with this yeast produces fine carbonation and promotes formation of the characteristic creamy head expected in wheatbeers.
English Ale Yeast:
This strain is ideal for use in any English style ale, including porters and stouts.The very high flocculation and moderate attenuation will leave a very clear beer that retains some residual sweetness. Alcohol tolerance is moderate and the ideal fermentation temperatures are 18-20°C.
Marzen Larger Yeast:
This lager yeast is ideal for producing malty style lagers and bocks. It shows a moderate level of flocculation as well as attenuation, not fermenting to full dryness. It is tolerant to moderately high alcohol levels and is best fermented at 11-14°C. The strain can be a slow grower and requires a good starter size or longer lagering time.
High Gravity Trappist Ale Yeast:
This yeast strain is best suited for Belgian dubbel and tripel styles ales but is well suited to any Belgian style. This is attributed to its balanced flavour profile of fruity esters and phenolics. It shows moderate flocculation and moderate to high attenuation levels. The high alcohol tolerance makes this strain ideal for high gravity brews and has optimal fermentation temperatures of are around 18-25°C.
This versatile cider yeast can also be used to produce wine and high gravity beers. The very high attenuation levels results in it fermenting to dryness. Despite this, the flavour of the apples is retained in the cider. The strain exhibits moderate flocculation and high alcohol tolerance. Optimal fermentation temperatures are 20-24°C. A starter culture for this yeast can be supplemented with up to 50% volume of apple juice to help prepare the strain for the conditions it will encounter in the cider but should still contain dry malt extract as a base to maximise cell numbers.