• How many yeast cells are in your homebrew packs?

    Through our proprietary process, we generate the optimal number of yeast cells, which varies from strain from strain, to yield the best and most consistent performance for each.

    As a result of genetic differences, we have observed strain to strain variation in cell counts even under identical growth conditions. Certain strains may contain up to 500 billion cells per pack while other strains may contain slightly less than 150 billion cells per pack.

    Most importantly, all packs contain the optimal number of viable yeast cells to ferment 5 gallons of wort up to 1.060 OG at the time of packaging.

    The number of cells in the pack do not define the success of the brew.

  • How many homebrew strains do you offer?

    We currently offer our entire strain collection to homebrewers via homebrew shops. That's more than 70 strains. And because brewers should decide what they're brewing, not our production schedule, all strains are available year round.

    (Of our more than 70 available strains, 25 strains are on our "homebrew" list, which simply denotes strains that are packaged regularly in homebrew sizes. 47 strains come from our "probrew" list, which, for homebrewers, just means strains that are custom packaged for homebrew shops when the shops place an order).

    If your favorite homebrew shop isn't carrying us or isn't carrying all the strains you'd like to see, feel free to let us know, and we'll make sure we send them more info about what we're up to!

  • What’s the shelf life of each pack?

    The shelf life on our packs is five (5) months from the date of packaging. We highly recommend using a starter for any packs older than three (3) months.

  • Where can I find your yeast?

    We are available in home brew shops in the US, Canada, Central America and Europe. Check out our map for a location near you. If your preferred shop doesn’t carry us yet, make sure to mention us!

  • I left my Lacto pack unrefrigerated for 5 days. Am I screwed?

    Lacto is pretty hearty. It should be ok, try to revive it with an unhopped wort starter and watch for activity.

  • Any suggestion for what yeast to use to ferment out my kettle sour?

    The yeast contributed flavor is going to be muted by the sour, so you could definitely go with your “house” strain or you could also try British Ale I (OYL-006). It ferments like a champ in sour wort.

  • I am about to brew a NEIPA. I've heard two popular strains for that style are your DIPA Ale strain and your British Ale V. Which should I choose?

    Between those two, the choice mostly comes down to how well attenuated you want the beer. British V is less attenuative than DIPA so you're going to end up with a maltier beer. Check out our Norwegians selection, also, for some great yeast-added juiciness.

  • Can I use ‘All the Bretts’ in Primary? How about ‘Bring on da Funk’?

    ‘All the Bretts’ is packaged at a level intended for secondary (about 60 billion cells per pack). Bring on da Funk is intended for primary. We've heard of people using ‘All the Bretts for primary,’ but you would need to make a starter if you were to do so. Also, given that it's 100% Brett, patience is advised with the starter. It can take 2 or 3 days to see activity and another 3-5 days for the starter to get fully attenuated.

  • Could I repitch yeast I harvested from a Lacto kettle sour?

    We wouldn't recommend re-pitching from low pH beers, you're at risk for sluggish fermentation performance and underattenuation.




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