Resources
Homebrewing
Resources
FAQ
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Through our proprietary process, we generate the optimal number of yeast cells, which varies from strain to 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 most strains will contain at least 225 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 does not define the success of the brew. -
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 80 available strains, 46 strains are on our “homebrew” list, which simply denotes strains that are packaged regularly in homebrew sizes. 35 strains come from our “probrew” list, which, for homebrewers means strains they 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!
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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.
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Swelling of the pack is not an indication of a problem with the yeast. It is the result of slow fermentation of residual fermentables during storage. The yeast is still perfectly fine to use (assuming it is within date and has been stored properly).
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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!
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Lacto is pretty hearty. It should be ok, try to revive it with an unhopped wort starter and watch for activity.
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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.
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‘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.
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We wouldn’t recommend re-pitching from low pH beers, you’re at risk for sluggish fermentation performance and underattenuation.
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If you wish to direct pitch at lager temperatures (e.g., less than 60ºF/16ºC), we highly recommend making starters to boost the cell count and get the yeast metabolically active. Alternatively, our lager yeast homebrew packs can be direct pitched at ~65ºF (18ºC) until fermentation activity starts, at which time you can gradually bring the temperature down to your desired lager fermentation temperature.
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Thiolized strains can produce excess sulfur in storage, so a sulfur smell is completely normal. During active fermentation you will smell passionfruit and guava.
Downloads
Articles
- All about our Thiolized yeast series
- Norwegian Kveik Strains
- Brettanomyces secondary fermentation experiment
- 100% Brettanomyces Fermentation
- 100% Lactobacillus Fermentation
Recipes
- Thiolager Recipe
- Lutra Kveik Helles Pseudo-Lager Recipe
- Midnight Imperial Stout Recipe
- Berliner Weisse Recipe
- Brut IPA Recipe
- 10-Day Barleywine Recipe
- Best Bitter Recipe
- JOVARU Wit Recipe
- Raw NEIPA with Gulo Ale: The Melding of the Old and New Worlds
- Dortmunder Export
- Cascadian Dark Ale Recipe
- 4-Day Lutra® Hard Seltzer Recipe
- Banana Milkshake IPA Recipe
- West Coast IPA with Sundew Recipe
- Sundew DNEIPA Recipe
- Fruited Sour IPA with Bananza
- Blueberry Mint Hard Seltzer Recipe
- German Pils Recipe