Weak Knee Home Brewing Supplies
1277 North Charlotte Street Pottstown PA 19464                            (610) 327-1450 
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Beer Yeast:  Order quantities, Bretts, lagers & seasonal "private collection" by 4:30 pm Sunday for same week delivery 

Beer Brewing Yeast

Mangrove Jack's Empire Ale M15 is a top-fermenting ale yeast suitable for a variety of full bodied ales with exceptional depth; ferment with full, rich dark fruit flavors

Mangrove Jack's US West Coast Ale M44 produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through

Mangrove Jack's Liberty Bell Ale M36 suitable for a wide variety of hoppy & distinctive style brews; delicate fruity esters & helps develop the malt character

Mangrove Jack's Bavarian Wheat M20 imparts banana & clove esters balanced with spiced aromas; produces a silky mouth feel & rich body

Mangrove Jack's Belgian Ale M27 creates highly characterful brews with spicy, fruity & peppery notes; ideal for Belgian Saison or farmhouse style beers up to 14% ABV

Muntons Ale Yeast - Medium attenuation, low flocculation. Good all-purpose ale yeast. Optimum temp: 57°-77° F

Muntons Premium Gold Yeast - The yeast rehydrates at 68F and therefore simply requires sprinkling onto the surface of your wort - no need to stir - and the yeast will rehydrate and activate within just a few hours. 

Lallemand Nottingham Ale - A neutral ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range is 57° to 70°F. Good tolerance to low fermentation temperatures 54°F that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance.

Coopers Ale Yeast - A good all-round yeast for a variety of ales. Produces complex woody, fruity esters at warm temperatures. 65-75F fermentation and medium flocculation.

Safbrew WB-06 Dry Wheat  Beer Yeast - Specialty yeast for wheat beers. Subtle ester and phenolics.

Safbrew T-58 - High ester, spicy and peppery profile. High alcohol tolerance.

SafbrewS-33 - Robust ale yeast. Tolerates high alcohol. All styles including Belgian Wheat and Trappist styles.

Safale S-04  -  English Ale yeast. Use for a large range of ales. Fast fermentor.

Safale S-05   - American Ale yeast. Produces well balanced beers, very clear crisp end palate.

Saflager S-23-Lager. Bottom fermenting commercial yeasts for lagers and pilsners.

Saflager W-34/70 - Famous yeast from Weihenstephan in Germany for lager brewing.   


WYEAST “SLAP PACKS” – Visit www.Wyeastlab.com

Tip:  Wyeast yeasts are best if used by six  months after the production date on the packet. However, the yeast is still viable after that date and Wyeast recommends using a starter. There are 100 billion cells in each packet.  Pitching rates are: 1 packet for specific gravities up to 1.050/1.060. Use two packages for beers over 1.060 or make a starter. For additional pitching rates, visit the Wyeast site.


1007     German Ale - low esters; broad temperature range; higher temperatures  produce mild fruitiness

1010     American Wheat - strong fermenter; produces dry, slightly tart & crisp;  lower ester profile

1028     London Ale -rich, mineral profile; bold, crisp with some fruitiness; often  used for higher gravity ales & for desired  higher attenuation

1056     American Ale - very clean, crisp; low fruitiness with mild esters; very  versatile for styles that desire dominate malt and hop character

1084     Irish Ale -  versatile; ferments well in dark beers; good for high gravities; at lower temperature range it produces dry, crisp profile with subtle  fruitiness; above 65F° fruit & complex esters increase

1098     British Ale - allows malt & hop character to dominate; ferments dry &  crisp, slightly tart, fruity & well balanced

1099      Whitbread Ale - mildly malty; slightly fruity; less tart than 1098

1187     Ringwood Ale - unique fermentation & flavor characteristics; expect  distinct fruity ester & malty profile; thorough diacetyl rest recommended

1272     American Ale II - consistent performance; versatile; expect soft, clean  profile with hints of nut & slightly tart finish; ferment at warmer  temperatures to accentuate hops with increase of fruitiness; ferment cool  for clean, light citrus character

1275     Thames Valley Ale - produces classic British bitters with rich, complex  profile; light malt, low fruitiness, low esters, clean and balanced

1318     London Ale III - from a  traditional London brewery; wonderful malt and  hop profile; fruity, very light & softly balanced; finishes slightly sweet

1335      British Ale II - classic British profile; good flocculation; malty  characteristics; finishes crisp, clean, fairly dry

1450      Denny’s Favorite - terrific all-around yeast for any style; produces big  mouth feel; accentuates the malt, caramel or fruit character with out being  sweet or under attenuated

1728      Scottish Ale - versatile, ideally suited for strong, malty Scottish ales

1968      London ESB Ale - good cask-conditioned ale strain; produces distinctly    malty beers; slightly sweeter finish, highly flocculent; higher fermentation  temps increase the fruitiness; thorough diacetyl rest recommended

2565      Kolsch - from Cologne, Germany; some fruity character; clean lager-like  profile; good to produce quick-conditioning pseudo-lager beers

1214      Belgian Abbey - nice ester profile; slightly spicy notes; alcohol tolerant; slow to start; attenuates well

1388      Belgian Strong Ale - alcohol tolerant; complex ester profile balances  nicely with subtle phenolics; malt flavors & aromas remain with a well  attenuated dry, tart finish

1762      Belgian Abbey II - excellent for use in Belgian dark strong ales; clean  profile allows rich malt & distinctive ethanol character to shine; delicate  dried fruit esters develop at higher temperatures or in high gravity

3068      Weihenstephan Wiezen - classic and most popular German wheat strain;  produces delicate balance of banana esters and clove phenolics

3278      Belgian Lambic Blend - a blend of yeast and bacteria cultures: Belgian  ale, sherry, Brettanomyces, Lactobacillus, and Pediococcus culture  combinations. Used is West Flanders ales; produces dry beer. Not good to  propogate this as proportions will be changed.

3333      German Wheat - highly flocculant;delicate balance of banana esters and  clove phenolics similar to 3068 yet sediment rapidly produces brighter  beer without filtration                

3522      Belgian Ardennes - a great, versatile strain for classic Belgian style ales;  beautifully balances delicate fruit esters and spicy notes with neither  dominating; highly flocculent resulting in brighter beer

3638      Bavarian Wheat - produces apple, pear & plum esters along with dominate banana character; esters are complimented by clove & subtle vanilla  phenolics; requires head space of 33% in fermenter      

3711      French Saison - very versatile; produces Saison or farmhouse styles and  other Belgian styles; highly aromatic, peppery, spicy & citrusy; enhances use of spices & aroma hops; leaves unexpected silky & rich mouth feel; can be  used to restart stuck fermentations in high gravity beers

3724       Belgian Saison - classic farmhouse ale yeast; spicy, complex aromatics  including bubblegum; very tart & dry on palate; mild fruitiness; crisp,  mildly acidic finish.  This strain is notorious for rapid start & then sticking   at 1.035; it will finish with patience & warm temperatures of at least 90F°

3787      Trappist High Gravity - classic strain for Belgian dubbel or trippel;  fruity esters & phenolics; works well over broad temperature range, needs  extra head space for fermentation; good “house” strain for Belgians

3942        Belgian Wheat - moderate esters with minimal phenolics; apple, bubble-      gum & plum-like aromas blend nicely with malt & hops; finishes dry with hint of tartness

3944      Belgian Witbier - versatile; delicate clove profile not to be overshadowed by esters; ferments dry with slightly tart finish that compliments use of  oats, malted and unmalted wheat; needs 33% headspace

 LAGERS   Pre-order these varieties:

2000   Budvar Lager - has a nice malty nose, subtle fruit tones & a rich malt  profile; finishes malty but dry, well balanced & crisp; hop character comes  through in the finish

2001 Urquell Lager - mild fruit & floral aroma; very dry & clean palate; full  mouth feel; subtle malt character; clean & neutral finish

2007 Pilsen Lager - classic American lager strain; mild, neutral strain; produces  nice malty character; ferments dry & crisp with minimal diacetyl; exhibits  character of the most popular lager in America

2035 American Lager - complex & aromatic; used for a variety of lagers; excellent choice for classic American  Pilsner beers

2042 Danish Lager - ferments crisp & dry, with a soft rounded profile that  accentuates hops; good choice for Dortmund-style lagers

2112 California Lager - IN STOCK woody/minty hop flavor; retains lager characteristics at temperatures up to 65F°; produces malty, brilliantly clear beers; NOT recommended for COLD temperature fermentation. (range is 58-68F)

2124 Bohemian Lager - most widely used lager strain in the world; malty  profile with some esters & crisp finish; versatile; use with lagers, pilsners,  common beer; temperature range is 45-68F°; thorough diacetyl rest  recommended

2206 Bavarian Lager - used by German breweries to produce rich, full bodied,  malty beers; good choice for bocks & dopplebocks; thorough diacetyl rest   recommended

2278 Czech Pils - classic Pilsner strain finishes dry & malty; perfect choice for  Pilsners and malt beers

2633 Octoberfest Lager Blend - blend of lager strains designed to produce rich,  malty, complex & full bodied Octoberfest styles; attenuates well; plenty of  malt character & mouth feel

LAMBICS    pre-order these specialties as we will no longer be stocking them

5112 Brettanomyces bruxellensisstrain of wild yeast from brewery cultures in Brussels region of Belgium; produces the “sweaty horse blanket” character of  indigenous beers such as gueuze, lambics and sour browns; generally used in conjunction with S.cerevisiae, as well as other wild yeast and lactic bacteria; at least 3-6 months aging required for flavor development               

 5335 Lactobacillus - lactic acid bacteria from Belgium; produces moderate levels of acidity; found in gueuze, lambics, sour brown ales and Berliner Weisse; always used in  conjunction with S. cerevisiae and often with various wild yeast; sensitive to hop     compounds-use in beer less than 10 IBU

 5526 Brettanomyces lambicus - this wild yeast strain from Belgian lambic beers; cherry pie-like flavor and sourness; distinct “Brett” character; works best in conjunction with other yeast and lactic bacteria; 3-6 months aging

 5733 Pediococcus - lactic acid bacteria used in Belgian style beers where additional acidity is desired; acid production will increase over time; found in Belgian styles


order by 4:30 Sundays for same week delivery