East Coast Yeast‘s Mission is: “To provide new, fresh, liquid cultures for your special brewing projects. Specializing in artisanal yeast blends and pure yeast strains long forgotten.”
East Coast Yeast is… is difficult to find in stock. That’s a testament to ECY’s popularity.
love2brew is one of a very few homebrew shops that stock ECY at all. Their stock is typically scarce. When strains become available they usually don’t last long.
This search sorts by availability – Available strains will show up first. Shipping is free with a $75 order.
Keep an eye Homebrew Finds for availability updates. If a good number of vials are available, we’ll do a complete post. If only a handful are available, we’ll generally do a social media update. Connect with us on Twitter, Facebook, Google+ and more to stay up to date.
One tip for getting East Coast Yeast. Although their homebrew size pitches are as elusive as Bigfoot or the Chupacabra their 1 BBL pitches can be ordered on demand and to your specifications. Get together with some friends, your homebrew club or a local nano brewery and order the strain of your dreams.
ECY Strains Include…
ECY BugFarm ECY01 – Large complex blend of cultures to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile. Contains yeast (Saccharomyces, Brettanomyces) and lactic-acid producing bacteria (Lactobacillus, Pediococcus). The Brett population is > 50% of the culture. The BugFarm blend changes strains every calendar year for those who like to blend aged brews. The 2014 version contains a wild Saccharomyces yeast and four different brett isolates, L. brevis and Pediococcus.
ECY Flemish Ale ECY02 – A unique blend of Saccharomyces, Brett, Lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation.
ECY Farmhouse Blend ECY03 – Saison brasserie blend (ECY08) with a pure Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time.
ECY Farmhouse Blend Isolate ECY03-B – Pure Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time. Aeration has more of a muted effect, with this brett strain, while adding it during kreusen or priming produces a profound effect with acidity and funk.
ECY Brett Anomala ECY04 – Formerly known as Brettanomyces intermedius and is now named as anomala along with strains of B. clausenii and B. anomulus. This strain was first identified in beer from Adelaide, Australia. Displays a strong ester profile with some light funk and acidity.
ECY BRETT Blend #9 ECY05 – A blend of Brettanomyces that produces a dry, leathery, horsey and/or goaty profile. Can have a pronounced barnyard character and be added at any stage of fermentation. Funk is in the house, so let it out.
ECY Scottish Heavy ECY07 – Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) – recommend a dextrinous wort.
ECY Saison Brasserie Blend ECY08 – A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness.
ECY Belgian Abbaye ECY09 – This yeast produces classic Belgian ales – robust, estery with large notes of clove and fruit. Rated highly in sensory tests described in “Brew Like A Monk” for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F.
Old Newark Ale ECY10 – Sourced from a now defunct east coast brewery, this pure strain was identified as their ale pitching yeast. Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 68-72% Resurrected from a freeze-dried deposit library, this pure strain of S. cerevisae is NOT the rumored Chico strain.
Belgian White ECY11 – Isolated from the Hainaut region in Belgium this pure yeast will produce flavors reminiscent of witbiers. Suggested fermentation temp: 68-74 F. Attenuation: unknown at this time.
ECY Old Newark Beer ECY12 – Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast”. The strain has been identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures.
ECY Belgian Abbaye II ECY13 – Traditional Trappist style yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in “Brew Like A Monk” for complexity and low production of higher alcohols.
ECY Saison – Single Strain ECY14 – This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice.
ECY Munich Festbier ECY15 – From one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest. Suggested fermentation 46-54°F. Medium attenuation.
Burton Union ECY17 – Produces a bold, citrusy character which accentuates mineral and hop flavors. Well-suited for classic British pale ales and ESB.
ECY British Mild ECY18 – This yeast has a complex, woody ester profile and is typically under-attenuating (does not ferment maltotriose) leaving a malt profile with a slight sweetness that is perfect for milds, bitters, or “session ales”.
Recommended fermentation temp: 60-68°F.
ECY BugCounty ECY20 – A mixed culture of wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile. Contains yeast (Saccharomyces, Brettanomyces) and lactic bacteria (Lactobacillus, Pediococcus). The Brett population is typically >50% of the culture pitch. The blend of strains change every calendar year for those who like to blend or have solera projects. The 2014 version contains a wild Saccharomyces yeast, four brett strains, various lactobacilli and Pediococcus.
ECY Kolschbier ECY21 – Produces a clean lager-like profile at ale temperatures. Smooth mineral and malt characters come through with a clean, lightly yeasty flavor and aroma in the finish. Suggested fermentation temperature: 58-66°F; Apparent Attenuation: 75-78%.
Kellerbier ECY28 – This yeast exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier.
ECY North East Ale ECY29 – Replication of the famous Conan strand of yeast. Unique strand with an abundance of citrsy esters accentuating American Style hops in and IPA, Double IPA, or strong ale.
ECY Brett Naardenensis ECY30 – An intriguing species of Brett that may create acetic acid with a mousy-tainted flavor, but after fermentation and aging (approximately 6 months) intense esters of strawberry, honey, ripe fruit with a tart, citrus acidity. The isolate was first found as a soft drink contaminant.
ECY Dirty Dozen Brett Blend ECY34 – Twelve (12) different isolates of Brettanomyces exhibiting high production of barnyard “funk” and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from Brett yeast, whether a 100% Brett fermentation is desired or adding to secondary aging projects.
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