Our Gel Packs are deep frozen to help keep your goods cooler during transit.
1 pack is approx the same size as the Wyeast packet & weighs 245 gms.
Select as many packs as you like, but we recommend min 2 in hot weather.
Wyeast 1764PC - Rogue Pacman - Seasonal release, availability unknown.
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is
alc tolerant, flocculent, attenuates well & produces beers with little to no diacetyl.
Mild fruit complements a dry, mineral finish making this a fairly neutral strain.
Wyeast 1768 - English Special Bitter - Manufactured Jan 2017. Produces light fruit & ethanol aromas, with soft, nutty flavours. Exhibits a mild
malt profile with a neutral finish. Bright beers without the need for filtration.
Wyeast 1882PC - Thames Valley Ale II - Manufactured Jan 2017. Originally sourced from a now defunct brewery on the banks of the river Thames
outside of Oxford, England. Produces crisp, dry beers with a rich malt profile
& moderate stone fruit esters. Highly flocculent resulting in bright beers.
Wyeast 3203-PC - De Bom Sour Blend - Manufactured July 2014 NEW RELEASE
Wyeast developed De Bom to create authentic Old- and New-World sour ale profiles
but in a fraction of the time required by previous, less manly cultures.
Wyeast 3209PC - Oud Bruin Ale Blend - Manufactured July 2014NEW RELEASE Because the people don’t want something new … they want something Oud. And Bruin.
This new exclusive sour blend is built for dark, malt-accented sour styles
Wyeast 5223-PC Lactobacillus brevis - Manufactured July 2014 NEW RELEASE
Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis
will tolerate higher levels of IBUs in wort. Weast 5223 will produce alcohol
along with lactic acid during fermentation.
Wyeast 9097 - Old Ale Blend - Manufactured September 2015. To bring you a bit of English brewing heritage the “Old Ale” blend,
includes an attenuative ale strain & a Brett strain, which will ferment
well in dark worts producing beers with nice fruitiness. Complex estery
characters will emerge with age. Pie cherry & sourness will evolve from
the Brettanomyces along with distinct horsey characteristics.