Yeast Bank

Map of yeast exchanges from my yeast bank
Map of a few of my successful yeast exchanges
Please note: The yeast exchange is on an indefinite  hiatus

I manage a large & growing yeast bank. I am always interested in trades to expand this bank and enrich the banks of my fellow home brewers.  Indeed, through these trades this yeast bank has accumulated several rare and unusual yeasts – plus an enormous number of commercial strains. A full list yeast in my yeast bank can be found at the bottom of this webpage.

I exchange yeasts using a new mailer system similar to the old system which whose description can still be found on my blog:  outline of the old system, and  optimizations. This system is much cheaper then sending slants or plates, as the yeasts are sent via conventional letter mail. However, it does require sterile mailers – and I am more than happy to send empty mailers for yeast to be returned on. Before contacting me please read the above articles to ensure you have what is required to share yeasts.

How to Contact Me:

I can be contacted at:

bryan ampersatsuigenerisbrewingdomain

Obviously you must replace the stuff in the curly brackets with the appropriate symbols.

The Yeasts:

I have divided my collection into two separate yeast banks:

  1. Commercial Yeast Bank: Yeasts from companies such as Wyeast and White Labs, as well as bottle cultures  from commercial breweries.
  2. Wild Yeast Bank: Yeasts isolated from the “wild” by home brewers such as you and I. This does not include wild yeasts harvested from spontaneously fermented commercial beers.

Commercial Yeast Bank: 

Reading the Table:

  • ID #: This identifies the yeast in the bank; please use this number when ordering.
  • Name: The yeast’s name
  • Source/Source ID: Where the yeast came from, and if a commercial yeast, the manufacturers product code
  • Details: Description of the yeast
  • Temp range: Preferred fermentation temperature range, in Celsius
  • Att.: Expected attenuation in a healthy ferment
  • Flocc.: How flocculant the yeast is.
  • % Vol: Alcohol tolerance under normal fermentation conditions, in % alcohol by volume.

Wild Yeast Bank:

Reading the Table:

  • ID #: This identifies the yeast in the bank; please use this number when ordering.
  • Name: The yeast’s name
  • Terroir: Location where the yeast was harvested
  • Details: Any available information on the yeasts fermentation characteristics
  • Att.: Measured apparent attenuation
  • Flocc.: How flocculant the yeast is.
  • Link: Link to more information, if available


I have done my best to ensure the information and details about these yeasts are as accurate as possible, and that the cultures are pure and as described. However, I offer no guarantees that the identify, characteristics, and purity of these yeasts is correct. Use at your own risk!