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Wyeast Laboratories

 Private Collection Activator 125 ml


Wyeast 1217-PC West Coast IPA™


Beer Styles: American IPA, Imperial IPA, American Brown & Red Ales, Scottish Ales

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


Alc. Tolerance          10% ABV

Flocculation              medium-high

Attenuation               73-80%

Temp. Range             62-74°F (17-23°C)


Wyeast 2352-PC Munich Lager II™


Beer Styles: Munich Helles and Dunkel, Oktoberfest/ Märzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: An excellent choice for the malt-driven lager styles of Bavaria, or other styles where a clean and malt-forward profile is desired. Compared to Wyeast 2308, 2352-PC produces less diacetyl and sulfur during fermentation; combined with its good flocculation and rapid maturation, quick turnaround with this strain is possible on many systems.


Alc. Tolerance           10% ABV

Flocculation               medium

Attenuation                72-74%

Temp. Range             52-62°F (11-16°C)


Wyeast 9097-PC Old Ale Blend™


Beer Styles: Strong Ale, Old Ale, English Barleywine, Historic English Ales, Wood Aged Beers
A custom blend containing an attenuative ale strain along with a proportion of Brettanomyces to replicate historic styles which would have picked up funk during extended aging. 9097-PC will ferment well in high-gravity worts, producing fruity beers with great complexity. The Brettanomyces character adds a pie cherry-like flavor and sourness which will increase with age.


Alc. Tolerance           12-14% ABV

Flocculation               medium

Attenuation                75-80%

Temp. Range             68-75°F (20-24°C)



Wyeast 1026-PC British Cask Ale™


Beer Styles: Blonde Ale, English IPA, English Pale Ale, ESB, Southern English Brown Ale, English Bitter

Profile: Wyeast 1026-PC is a great yeast choice for any cask conditioned British ale style, and especially well-suited for hoppy bitters, IPAs and Australian ales. A good attenuator that clears readily. Low to moderate ester production in fermentation, letting malt and hops come through, finishes crisp and slightly tart


Alc. Tolerance          9% ABV

Flocculation              medium-high

Attenuation               74-77%

Temp. Range             63-72°F (17-22°C)


Wyeast 1768-PC English Special Bitter™


Beer Styles: Blonde Ale, English IPA, ESB, Oatmeal Stout, Southern English Brown, English Bitter, Sweet Stout, Pale Ale 

Profile: A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent


Alc. Tolerance          9% ABV

Flocculation              high

Attenuation               68-72%

Temp. Range             64-72°F (18-22°C) 


Wyeast 1882-PC Thames Valley Ale II™


Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout, English Pale Ale and IPA  

Profile: 1882-PC produces crisp, dry English ales with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent, resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.


Alc. Tolerance          10% ABV

Flocculation              high

Attenuation               72-78%

Temp. Range             60-70°F (15-21°C)


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