Dry Beer Yeast
Fermentis SafAle US-05 11.5 g
A ready-to-pitch dry American ale yeast, SafAle US-05 produces well balanced beers with low diacetyl and a very clean, crisp end palate.
Sedimentation: low to medium. Final gravity: medium. |
Fermentis SafAle S-04 11.5 g
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high.
Final gravity: medium. |
Fermentis SafBrew S-33 11.5g
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavor profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers,Trappist, etc.). Sedimentation: medium.
Final gravity: high. |
Fermentis SafBrew T-58 11.5 g
A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5%
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Fermentis SafBrew WB-06 11.5 g
A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.
Sedimentation: low Final gravity: high. |
Fermentis SafLager S-23 11.5 g
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.
Sedimentation: high. Final gravity: medium. |
Fermentis SafLager WB-34/70 11.5 g
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe.
Sedimentation: high. Final gravity: medium. |
Munich Wheat Beer Yeast
Danstar Munich
Wheat Beer yeast originated in Bavaria, Germany, the home of many of the
world’s great wheat beer breweries.
The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colors, preservatives or other unnatural substances have been used in its preparation. Munich is non-GM & gluten-free. |
Belle Saison Ale Yeast
Lallemand Belle Saison yeast is the first & only true Saison yeast strain available in dry form. For those unfamiliar with Saison-style beers, they are considered the classic "Farmhouse" beer style, with characteristic fruity, estery and spicy/peppery notes that are directly attributable to the Saison yeast strain. Belle Saison is a strong fermenter, with fast start-of fermentation time and great ethanol tolerance.
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Lallemand Windsor Yeast
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales.
Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F). Available in 11 gram packets |
Lallemand Nottingham Yeast
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.
The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! Available in 11 gram packets |
Lallemand BRY-97 Yeast
American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale.
This top-fermenting yeast offers quickly starting, vigorous fermentation, and medium to high attenuation. The aroma is slightly estery, almost neutral and does not display malodours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels. Available in 11 gram packets |
Coopers Yeast 7 gm
Ale yeast, 7 Grams
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Coopers Yeast 15 gm
Ale yeast, 15 Grams
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Muntons Ale Yeast 6 gm
Dry, ale yeast, 6 Grams.
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Muntons Premium Gold Yeast 6 gm
Ale yeast, 6 Grams
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Dry Wine Yeast
Montrachet
Alcohol tolerance: 8-10%, All-purpos
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Premier Cuvee
Alcohol tolerance: 14-16%, reds, whites, champagnes & stuck fermentations
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Pasteur Champagne
Alcohol tolerance: 14-16%. All-purpose, including stuck fermentations.
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Cote de Blanc
For grape & fruit wines. Slow fermentation.
5 gm |
Pasteur Red
Red wines, early picked grapes.
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Lalvin Malolactic Culture
1 gram sachet inoculates up to 6 gallons wine. Add to carboy after alcohol fermentation is complete, then maintain 67-71 deg F until malolactic fermentation is done
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Lalvin K1V-1116
Alcohol Tolerance %: 12-14. Red & white grapes, and juices.
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Lalvin 71B-1122
Alcohol Tolerance %: 12-14. Red grapes & red long term concentrates.
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Lalvin RC212
Alcohol Tolerance %: 12-14. Young reds.
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Lalvin ICV D-47
Alcohol Tolerance %: 12-14. Dry whites & blush wines.
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Lalvin EC-1118
Alcohol Tolerance %: 18. Kit wines and sparkling wines.
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