Yeast Exchange

Successful yeast exchanges, click for full-size
Please note: Due to a busy summer, the yeast exchange will be closed until the fall of 2017

I manage a large & growing yeast bank for the London Homebrewing Guild. I am always interested in trades to expand this bank and enrich the banks of fellow home brewers.  Indeed, through these trades this bank has begun to accumulate some rare and unusual yeasts - plus a large number of more common commercial strains. A full list of my available yeast can be found at the bottom of this webpage.

London Homebrewers: Guild-specific ordering instructions can be found here.

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:

suigenerisbrewing {ampersat} gmail {period} com

Obviously you must replace the stuff in the curly brackets with the appropriate symbols. As a spam control, all emails must contain the following in the subject line - including the square brackets:

The Yeasts:

I have two yeast banks on the go:
  1. My bank of commercial yeasts, by which I mean yeasts from suppliers like Wyeast and White Labs, as well as bottle cultures and so forth. Please note that the wild yeasts deposited here previously (e.g. DCY01, 02 & 03, Kloeckera apiculata) have since been moved to my second bank.
Table @ Google Drive                  Table @ SuiGenerisBlog
  1. My bank of wild yeasts. This does not include wild yeasts harvested from commercial beers, and instead includes only yeasts isolated from the "wild" by home brewers such as you and I. 
Table @ Google Drive                    Table @ SuiGenerisBlog

Commercial 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 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!


  1. Ampersand is the & symbol. There is no widely accepted name for the @ symbol other than "at symbol".

    1. You are correct; that should read "ampersat". Bloody autocorrect...

  2. awsome collection. i have a few that you may want also. i'll send an email

  3. Curious to know if the Finnish yeasts LWY-020-LWY-027 are from the VTT culture collection? Wondering if there are other yeast banks in Finland.

    1. I received them from a homebrewer; where he got them from I do not know.