Wyeast Premium Liquid Yeast

Smack-Pack Activator System

 

Activator Product Information and Usage

 

Activator packages are designed for direct inoculation of 5 gallons of standard gravity ale wort. Activator packages contain live yeast cells in a liquid slurry. This yeast slurry is packaged in an optimum condition for storage, while maintaining the ability for rapid and complete fermentation.

 

Activator packages include a sterile liquid nutrient pouch that, when “smacked”, releases its contents into the yeast slurry and “activates” the package. The available nutrients initiate the culture’s metabolism which in turn generates CO₂ and causes swelling of the package. This process will reduce lag times by preparing the yeast for a healthy fermentation prior to inoculation. Activation also serves as a viability test of the culture. Expansion of the package is an indicator of healthy (viable and vital) yeast. Although beneficial, cultures do not need to be activated prior to inoculation.

Usage

 

The Activator package contains a minimum of 100 billion cells in a yeast slurry. The Activator is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (68-70 °F/ 20-21 °C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (34-58 °F/ 1-14 °C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator packages or by making a starter culture. Please see the Pitch Rate section for additional information.

 

 

Instructions for the proper use of Activator packages:

 

Remove Activator from refrigeration (34-40 °F (1-4 °C) and allow to come to room temperature.

 

To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient packet. Confirm the inner packet is broken.

 

Shake the package well to release the nutrients.

 

Allow the package to incubate and swell for 3-5 hours or more (it is not necessary for this package to fully swell before use) at 70-75 °F (21-24 °C).

 

Use sanitizing solution to sanitize the package before opening.

   

Shake well, open and pour the Activator™ into 5 gallons (19 L) of well-aerated or oxygenated wort up to 1.060 OG at 65-72 °F (18-22 °C). Maintain temperature until fermentation is evident by CO₂ bubble formation, bubbling airlock or foaming on top of wort. For high gravity or low temperature fermentations, additional yeast may be required.

   

Adjust to desired fermentation temperature.

 

Full swelling of Activator packages is not required for their use. The contents of Activator packages may be direct-pitched without prior activation. Our smack pack technology is intended to be a tool for your use in determining viability, and in initiating metabolism for faster starts to fermentation.

Sterile Packaged Product – UV Light Barrier – 100% Guaranteed Pure

 

Keep Refrigerated. Do not freeze.

 

Best if Used by: This package is best when used within 6 months of the manufacturer’s date when stored between 34-40 °F (1-4 °C). Older yeast or yeast that has been exposed to higher or lower temperatures may take longer to become active or swell.

Warranty

 

Our Product Warranty states that we guarantee the viability of the yeast in our Activator packages for 6 months from the manufacture date assuming that they have been properly shipped, stored and handled. Our superior packaging material provides 100% oxygen barrier and UV light protection making this exceptional guarantee possible. During this 6 month guaranteed shelf life, some loss of viability is to be expected. This will vary from one strain to another. Activator™ packages that are 4 months old or older may require additional time to swell after activation.

 

Activator packages will sometimes swell slightly, or moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO₂ production. Some strains are more prone to this than others.

 

We think you’ll agree our unique “Smack Pack” is preferable to all other liquid yeast packaging options to assure the success of your fermentations.



  • Wyeast American Ale 1056 Yeast
    Very clean, crisp flavor characteristics with low fruitness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful "House" strain. Mild citrus notes develop with cooler 60-66F (15-19C) fermentations. Normally requires filtration for bright beers.   Low to Medium Flocculation   73- 77 Attenuation   60- 72 Temperature Range   11 ABV
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  • Wyeast American Ale Version 2 1272 Yeast
    With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character....
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  • Wyeast American Wheat 1010 Yeast
    A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.   Low Flocculation   74- 78 Attenuation   58- 74 Temperature Range   10 ABV
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  • Wyeast Bavarian Lager 2206 Yeast
    Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.   Medium - High Flocculation   73 – 77 Attenuation   46 - 58 Temperature Range   9 ABV
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  • Wyeast Bavarian Wheat Blend 3056 Yeast
    This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.   Medium Flocculation   73 – 77 Attenuation   64 - 74 Temperature Range   10 ABV
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  • Wyeast Belgian Abbey Style Ale 1214 Yeast
    A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.   Low - Medium Flocculation   74 – 78 Attenuation   68 - 78 Temperature Range   12 ABV
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  • Wyeast Belgian Abbey Style Ale II 1762 Yeast
    An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.   Medium Flocculation   73 – 77 Attenuation   65 - 75 Temperature Range   12 ABV
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  • Wyeast Belgian Ardennes 3522 Yeast
    One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.   High Flocculation   72 – 76 Attenuation   65 - 76 Temperature Range   12 ABV
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  • Wyeast Belgian Lambic Blend 3278 Yeast
    This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the...
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  • Wyeast Belgian Saison 3724 Yeast
    This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm...
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  • Wyeast Belgian Strong Ale 1388 Yeast
    The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavours and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.   Low Flocculation   74 – 78 Attenuation   64 - 80 Temperature...
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  • Wyeast Belgian Witbier 3944 Yeast
    This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping...
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  • Wyeast Bohemian Lager 2124 Yeast
    This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete....
    £7.85
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  • Wyeast British Ale 1098 Yeast
    This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).   Medium Flocculation   73 - 75 Attenuation   64 - 72 Temperature Range   10 ABV
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  • Wyeast British Ale II 1335 Yeast
    A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.   High - Medium Flocculation   73 – 76 Attenuation   63 - 75 Temperature Range   10 ABV
    £7.85
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  • Wyeast California Lager 2112 Yeast
    This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.   High - Medium Flocculation   67 – 71 Attenuation   58 - 68 Temperature Range   9 ABV
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  • Wyeast Cider 4776 Yeast
    Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.   Low Flocculation   60 - 75 Temperature Range   12 ABV
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  • Wyeast Czech Pils 2278 Yeast
    Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.   Medium - High Flocculation   70 – 74 Attenuation   50 - 58 Temperature Range   9 ABV
    £7.85
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  • Wyeast Dennys Favorite 50 Ale 1450 Yeast
    This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.   Low - Medium Flocculation   74 – 76 Attenuation   60 - 70 Temperature Range   10 ABV
    £7.85
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  • Wyeast Dry Mead 4632 Yeast
    Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.   Low to Medium Flocculation   55 - 75 Temperature Range   18 ABV
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  • Wyeast Er1A Malolactic 125ml 4114 Yeast
    A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Er1A is an excellent choice for red wines. It was isolated...
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  • Wyeast Er2d Malolactic 125ml 4221 Yeast
    A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Ey2d is suggested for white wines. It has been selected for...
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  • Wyeast Farmhouse Ale 3726 Yeast
    This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.   Medium Flocculation   74 – 79 Attenuation   70 - 84 Temperature Range   12 ABV
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  • Wyeast French Saison 3711 Yeast
    A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.   Low Flocculation   77 – 83 Attenuation...
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  • Wyeast German Ale 1007 Yeast
    A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.   Low Flocculation   73- 77 Attenuation   55- 68 Temperature Range   11 ABV
    £7.85
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  • Wyeast Irish Ale 1084 Yeast
    This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).   Medium Flocculation   71 - 75 Attenuation   62 - 72 Temperature Range   12 ABV
    £7.85
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  • Wyeast Kolsch 2565 Yeast
    This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post...
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  • Wyeast Lactobacillus buchneri 5335 Yeast
    This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.   60 - 90 Temperature Range
    £12.45
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  • Wyeast London Ale 1028 Yeast
    A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.   Low to Medium Flocculation   73- 77 Attenuation   60- 72 Temperature Range   11 ABV
    £7.85
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  • Wyeast London Ale III Ale 1318 Yeast
    Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.   High - Medium Flocculation   71 – 75 Attenuation   64 - 74 Temperature Range   10 ABV
    £7.85
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  • Wyeast London ESB Ale 1968 Yeast
    A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily...
    £7.85
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  • Wyeast Malo-Lactic Blend 125ml 4007 Yeast
    Our blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.   55 - 90 Temperature Range
    £7.85
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  • Wyeast Munich Pils 2308 Yeast
    This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.   Medium Flocculation   70 – 74 Attenuation   48 - 56 Temperature Range   9 ABV
    £7.85
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  • Wyeast Northwest Ale 1332 Yeast
    One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.   High - Medium Flocculation   67 – 71 Attenuation   65 - 75 Temperature Range   10 ABV
    £7.85
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  • Wyeast Octoberfest Lager Blend 2633 Yeast
    This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This blend is low in sulfur production.   Low - Medium Flocculation   73 – 77 Attenuation   45 - 58 Temperature Range   9 ABV
    £7.85
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  • Wyeast Pediococcus damnosus 5733 Yeast
    Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.   60 - 95 Temperature Range
    £12.45
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  • Wyeast Pilsen Lager 2007 Yeast
    Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulphur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.   Medium - Medium Flocculation   71 – 75 Attenuation   48 - 56 Temperature Range   9 ABV
    £7.85
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  • Wyeast Ringwood Ale 1187 Yeast
    A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.   High Flocculation   68 – 72 Attenuation   64 - 74 Temperature Range   10 ABV
    £7.85
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  • Wyeast Roeselare Ale Blend 3763 Yeast
    Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of...
    £7.85
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  • Wyeast Scottish Ale 1728 Yeast
    Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.   High - Medium Flocculation   69 – 73 Attenuation   69 - 73 Temperature Range   12 ABV
    £7.85
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  • Wyeast Sweet Mead 4184 Yeast
    Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations.   Medium Flocculation   65 - 75 Temperature Range   11 ABV
    £7.85
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  • Wyeast Thames Valley Ale 1275 Yeast
    This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.   Low - Medium Flocculation   72 – 76 Attenuation   62 - 72 Temperature Range   10 ABV
    £7.85
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  • Wyeast Trappist Style High Gravity 3787 Yeast
    A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.   Medium Flocculation   74 – 78 Attenuation...
    £7.85
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  • Wyeast Weihenstephan Wheat 3068 Yeast
    The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher...
    £7.85
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  • Wyeast West Yorkshire Ale 1469 Yeast
    This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.   High - Medium Flocculation   67 – 71 Attenuation   64 - 72 Temperature Range   9 ABV
    £7.85
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  • Wyeast Whitbread Ale 1099 Yeast
    A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.   Medium - High Flocculation   68 – 72 Attenuation   64 - 75 Temperature Range   10 ABV
    £7.85
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