Finding East Coast Yeast + East Coast Yeast Strain Guide

East Coast Yeast

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. Depending on the strain the needle moves from difficult to find in stock to nearly impossible.  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 or brew pub and order the strain of your dreams.

East Coast Yeast Strain Guide:

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.

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.

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.

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.

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.

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.

Berliner Blend ECY06 – “Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired, the blend contains a kolsch ale yeast, Lactobacillus brevis and Lactobacillus delbreuckii subspecies delbreuckii.”

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.

Saison Brasserie Blend ECY08 – A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness.

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.

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.

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.

Saison – Single Strain ECY14 – This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice.

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.

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.
Attenuation: 66-70%.

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.

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%.

Oud Brun ECY23 – “A unique blend of Belgian Saccharomyces yeast and Lactobacilli species (L. delbrueckii, L. mali for the bulk production of lactic acid, and L. brevis for lactic & slight acetic acid). For those who prefer sourness without the presence of Brett.”

East Coast Session Ale ECY27 – “Soft, yeasty, fruity nose with complex esters of ripe fruit, apricots, and rose petals. Unique for Bitters, Scottish Shilling Ales, and session IPAs. ”

Kellerbier ECY28 – This yeast exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier.

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.

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.

Senne Valley Blend ECY31 – “Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-type Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate. We recommend aging a minimum of one (1) year.”

Lactobacillus Brevis ECY32 – “This strain of Lactobacillus Brevis was originally isolated from Kefir. Bright acidity and hop-tolerant (up to 30 IBU).
Fermentation temperature 60 – 80 F.”

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.

Brettanomyces Bruxellensis ECY35 – “Name of Alternate state or synonym: Dekkera intermedia. Isolated from Belgian Gueuze, this yeast will be quite funky with barnyard notes accompanied by ripe tropical fruit.”

Related: Finding the “Conan Strain” of Yeast – Vermont IPA

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