Wyeast Liquid

Wyeast Liquid Yeasts | Mr. Malt Store

Wyeast lab is the pinnacle of quality when it comes to liquid yeast. The wide selection allows you to use a specific yeast for every beer style, bringing out typical aromas and flavors. During summer months, it is recommended to add the "Yeast refrigerating box" item to the cart and indicate in the order notes the courier to use (Bartolini or GLS) and the pickup location.

Information on the use of Wyeast Activator™ product:

Wyeast yeasts with Activator™ technology are designed for direct inoculation into 19 liters of wort. Watch the instructional video!
These packages contain live yeast cells in the form of a liquid slurry packaged under optimal storage conditions while maintaining the possibility of rapid and complete fermentations. Wyeast Activator™ packages include an internal pouch of sterile liquid nutrients that, once broken, releases its contents into the yeast slurry and "activates" the package. The nutrients in the pouch initiate the metabolism of the yeast culture, which in turn generates CO2 and inflates the pouch.
This process will reduce yeast preparation times for healthy fermentation. Activation also serves as a vitality test for the yeast culture; pouch swelling is an indicator of healthy (live and vital) yeast. Although recommended, yeast cultures do not need to be activated before inoculation.

Usage:

Wyeast Activator™ packages contain a minimum of 100 billion cells and are designed to be inoculated directly into 19 liters of wort (1.034-1.060 OG) with a professional inoculum quantity. For low fermentations, it is advisable to inoculate the wort at warm temperatures (20-21°C), wait for the start of fermentation, and then adjust to the desired temperature. Alternatively, for inoculations in cold conditions (10-14°C) or with higher-density worts, it is advisable to increase the inoculum quantity. This can be achieved by adding additional Wyeast Activator™ packages or by making a starter. Please refer to the "starter preparation" section for further information.