Welcome to my commercial yeast library. I maintain a yeast library to have a broad selection of different yeasts available. I currently have about 80 yeast and bacteria strains in my library. Further on, I have and am planning on expanding my library with strains from different bottles and breweries that are not commercially available which are deposited in the following list. I described my banking technique in a previous post.
//Last library update: Q4/2015
| Yeast |
Number |
Origin |
Isolated |
| American Ale |
1056 |
Wyeast |
09.01.11 |
| American Ale II |
1272 |
Wyeast |
03.12.14 |
| American Wheat |
1010 |
Wyeast |
04.22.11 |
| Bavarian Wheat |
3638 |
Wyeast |
04.22.11 |
| Bavarian Wheat Blend |
3056 |
Wyeast |
06.01.10 |
| Belgian Abbey I |
1214 |
Wyeast |
02.24.13 |
| Belgian Abbey II |
1762 |
Wyeast |
04.04.12 |
| Belgian Ardennes |
3522 |
Wyeast |
12.31.10 |
| Belgian Dark Ale |
3822 |
Wyeast |
07.03.14 |
| Belgian Saison |
3724 |
Wyeast |
11.19.14 |
| Belgian Saison I |
565 |
White Labs |
03.09.14 |
| Belgian Saison II |
566 |
White Labs |
03.09.14 |
| Belgian Stout |
1581 |
Wyeast |
03.29.12 |
| Belgian Strong |
1388 |
Wyeast |
03.09.14 |
| Belgian Wheat |
3942 |
Wyeast |
05.21.11 |
| Belgian Wit |
3944 |
Wyeast |
09.15.12 |
| Berliner Weisse Blend |
3191 |
Wyeast |
07.29.12 |
| Biere de Garde |
3725 |
Wyeast |
07.11.13 |
| British Ale |
1098 |
Wyeast |
02.24.13 |
| British Ale II |
1335 |
Wyeast |
03.09.14 |
| Burgund wine yeast |
N/A |
Kitzinger |
11.17.13 |
| Burton Ale |
WLP023 |
White Labs |
03.09.14 |
| California Lager |
2112 |
Wyeast |
08.01.10 |
| Canadian/Belgian Ale |
3864 |
Wyeast |
01.19.13 |
| Cry Havoc |
WLP862 |
White Labs |
03.09.14 |
| Czech Pils |
2278 |
Wyeast |
08.01.10 |
| Denny’s Favorite 50 |
1450 |
Wyeast |
03.09.14 |
| English Ale |
WLP002 |
White Labs |
03.27.12 |
| European Ale |
1338 |
Wyeast |
02.12.12 |
| Farmhouse Ale |
3726 |
Wyeast |
08.11.12 |
| French Saison |
3711 |
Wyeast |
08.29.12 |
| German Ale |
1007 |
Wyeast |
07.11.13 |
| German Wheat |
3333 |
Wyeast |
04.22.11 |
| Helle Bock |
2487 |
Wyeast |
04.01.12 |
| Irish Ale |
1084 |
Wyeast |
08.01.10 |
| Kölsch |
2565 |
Wyeast |
03.09.14 |
| Leuven Pale Ale |
3538 |
Wyeast |
11.17.13 |
| London Ale |
1028 |
Wyeast |
11.21.11 |
| London ESB Ale |
1968 |
Wyeast |
03.01.14 |
| Old Ale |
9097 |
Wyeast |
05.14.14 |
| Pacific Ale |
WLP041 |
White Labs |
03.09.14 |
| Ringwood Ale |
1187 |
Wyeast |
04.15.11 |
| Scottish Ale |
1728 |
Wyeast |
02.01.12 |
| Super High Gravity |
WLP099 |
White Labs |
03.31.13 |
| Super San Diego |
090 |
White Labs |
03.12.14 |
| Sweet Mead |
4184 |
Wyeast |
03.01.14 |
| Thames Valley Ale |
1275 |
Wyeast |
03.09.14 |
| Trappist Blend |
3789 |
Wyeast |
02.24.13 |
| Trappist High Gravity |
3787 |
Wyeast |
09.01.11 |
| Weihenstephan |
3068 |
Wyeast |
06.01.10 |
| West Coast IPA |
1217 |
Wyeast |
11.19.14 |
| Organism |
Number |
Origin |
Isolated |
| Brettanomyces Blend I |
ECY04 |
East Coast Yeast |
02.21.14 |
| Brettanomyces anomalus I |
ECY04 |
East Coast Yeast |
NA |
| Brettanomyces bruxellensis |
5526 |
Wyeast |
03.03.12 |
| Brettanomyces bruxellensis |
WLP650 |
White Labs |
02.21.14 |
| Brettanomyces bruxellensis trois |
WLP644 |
White Labs |
02.21.14 |
| Brettanomyces custersianus |
ECY19 |
East Coast Yeast |
02.21.14 |
| Brettanomyces claussenii |
WLP645 |
White Labs |
03.25.13 |
| Brettanomyces lambicus |
5112 |
Wyeast |
03.03.12 |
| Brettanomyces lambicus |
WLP653 |
White Labs |
02.21.14 |
| Brettanomyces Bellwood |
BBY016 |
The Mark of the Yeast |
08.06.14 |
| Brettanomyces Quebec |
BBY010 |
The Mark of the Yeast |
08.06.14 |
| Fast Souring Lacto |
GB110 |
GigaYeast |
NA |
| Farmhouse Blend |
ECY03 |
East Coast Yeast |
NA |
| Flor Sherry Yeast |
WLP700 |
White Labs |
NA |
| Kloeckera apiculata |
ID71 |
SuiGeneris |
03.09.14 |
| Kluyveromyces thermotolerans |
Concerto |
CHR Hansen |
NA |
| Metschnikowia pulcherrima |
Flavia MP346 |
Lallemand |
NA |
| Lactobacillus I |
Jogurt culture |
EYL |
NA |
| Lactobacillus II |
Cheese culture |
EYL |
NA |
| Lactobacillus blend |
OYL605 |
Omega |
NA |
| Lactobacillus brevis |
WLP672 |
White Labs |
NA |
| Lactobacillus brevis |
5223 |
Wyeast |
NA |
| Lactobacillus buchneri |
5335 |
Wyeast |
NA |
| Torulaspora delbrueckii |
Prelude |
CHR Hansen |
NA |
Like this:
Like Loading...
Eureka Brewing 
Great library of yeast there. I’m not particularly scientific, maintaining a library is well beyond my skill set. A great skill to have though… it would make my brewing selection much easier than waiting 3-4 weeks every time I need new yeast (we have poor access to homebrew supplies where I am)
Cheers, I am sorry to hear about your poor access to homebrew supplies. A few years ago, it was very similar here around with yeast strains. You could only get a few liquid yeast strains and they were rather expensive (well, they are still expensive). Just one reason why I started to bank the strains. Now, I can get every Wyeast strain there is. Maybe one reason why most of the Swiss
homebrewers still use dried yeasts.
Have you considered to harvest the yeasts from your homebrews? (just dump the yeast dregs from the bottles in a yeast starter)
We have one shop that started carrying liquid yeast by special order a few years ago. It’s $9 CAD for Wyeast pack, and it typically takes 3-4 weeks to arrive. Otherwise, I’m stuck with Nottingham, US-05, US-04, and Cooper’s for dry yeast.
I do harvest yeast from my primary and wash it. I typically use a strain 3 times, and then move on to another. I could use it for a few more generations, but then I get stuck in one style for too long.
I have harvested yeast from commercial beers occasionally. With my poor beer selection, there isn’t much worth harvesting… except for when I travel to the US, where I can get an amazing selection of beers at great prices.
That is an amazing list, especially the Brett and bacteria strains. Have you brewed with them all? Do you have flavor descriptions. I would really like to brew with them and I could give you feedback on my results. I’d be happy to pay for shipping and can build them up from small amounts. Let me know what you think. My email is [hidden by eurekabrewing]
Actually, I haven’t brewed with any of the strains yet. I do have most of the strains in small 50 mL cultures and will do some flavor descriptions in a few months to see which of the strains are even worth trying on a full scale batch.
I would for sure send you some/all of my cultures in Eppendorf tubes to get feedback. I am planning to release some of my strains in the future anyway. We either wait for my flavor descriptions to narrow them down to some interesting candidates, just go ahead, or wait until I send strains to BKYeast this Fall. Since the weather here is really hot right now, I am not sure if the yeasts would like to be shipped right now…
Its is up to you. I’m fine with experimenting with new strains. We could work together to figure out how we want to test them. Split the strains or duplicate so we can compare directly. Maybe keep it simple with a pilsner/wheat mix, low noble hopping. We can try to match each other’s process or even use commercial extract. I’ve had good luck sending Brett strains – sent to Thailand and Bolivia just standard in 15 ml vials and they both had quick healthy activity. I think Sacc strains are probably a different story.
Hello from Virginia,
I noticed on your list above you isolated a Brett Blend (ECY04). I keep slants of my favorite yeasts, but I’m very interested in learning how to store blends. Can you give me a few pointers on how to store a mixed culture for re-use? I have a mixed culture of Brett L, Brett B Trois and Brett B (all white labs origin). Although I’m tempted to just buy all three so I can manually construct my blends for experiments, I would be interested in learning how you keep simple ratios intact so you can repeat iterative experiments.
Hi,
I do not store blends to use them as blends later on. I just store them for isolation purposes. However, I am not aware of any technique to keep ratio of bugs fixed during storage (or the cultivation afterwards). And I would be surprised if there is a way of doing so. I guess the only way of keeping the ratio of blends fixed is to store the individual components separate and then mix back together in the respective ratio.
Cheers, Sam