Yeast
3763 Roeselare Blend
Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Flocculation: VariableAttenuation: 80%Temperature Range: 65-85°F (18-30°C) Alcohol Tolerance: 11% ABV Beer Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
CellarScience® FRESH Dry Wine Yeast
Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit. Start Time: Fast Alcohol tolerance: 16% Nitrogen demand: low YAN Requirement @ 23 Brix: 225 ppm Production of volatile acidity: Very Low Production of SO2: Low Cap/Foaming: Very low Ease to Ferment with MLF: Average Malic Consumption: High Yeast Type: BayanusOptimal Fermentation Temp: 50–80°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.
$1.79
Mangroves Jack's Wine Yeast - VR21
A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape. Suitable for for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more. Alcohol Tolerance: 15% ABV Usage Directions: No rehydration required - add directly to grape must and stir well. For best results, ferment at 18 - 28°C (64 - 82°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet
$2.50
OYL-403 Lunar Crush® - Omega Yeast
Put a spin on lager brewing with Lunar Crush®, Omega Yeast's distinctively tropical Thiolized® lager strain. tartarThis isn’t your typical lager yeast—Lunar Crush is the perfect companion for complex, hop-forward styles or even creating something entirely new by simplifying your recipe for the boldest thiol expression. Flocculation: MediumAttenuation: 70-78%Temperature Range: 50-65° F (10-18° C)Alcohol Tolerance: 9%Characteristics: Notes of passionfruit, guava, New Zealand sauvignon blanc fruitiness, and grapefruit We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$14.99
OYL-113 Mexican Lager - Omega Yeast
Description: This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile.Flocculation: MediumAttenuation: 70-78%Temperature Range: 50-55° F (10-13° C)Alcohol Tolerance: 9% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
OYL-057 HotHead® Ale - Omega Yeast
Description: A highly flocculent Norwegian ale strain (kveik) with an astoundingly wide temperature range and little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with overripe mango. Complementary to modern, fruity hops. Temperature control is unnecessary with this strain. Non-phenolic and no noticeable fusels, even at higher temperatures.Flocculation: Medium- HighAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 11% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
Lallemand LalBrew Sourvisiae® Yeast 10g
Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production. Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times. Microbiological PropertiesClassified as a bioengineered Saccharomyces cerevisiae, a top-fermenting yeast. Finished product is released to the market only after passing a rigorous series of tests. *According to the ASBC and EBC methods of analysis. Typical Analysis of Sourvisiae® Yeast: Percent solids 93% – 96% Living Yeast Cells ≥ 5 x 10 9 per gram of dry yeast Wild Yeast < 1 per 10 6 yeast cells Bacteria < 1 per 10 6 yeast cells Brewing PropertiesIn Lallemand’s standard conditions, wort at 20°C (68°F), Sourvisiae® yeast exhibits: Vigorous fermentation that can be completed in 5 days Medium to High Attenuation and Medium to High Flocculation Highly acidic and slightly fruity flavor and aroma The optimal temperature range for Sourvisiae® yeast when producing traditional styles is 15°C (59°F) to 22°C (72°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Attenuation may appear lower due to the formation of lactic acid. Production of lactic acid does not result in a loss of CO2. When sugar is consumed to produce lactic acid, there is no change in density. Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply. This yeast produces a very acidic beer, with final beer pHs in the range of 3.0 and lactic acid in the range of 8 – 15g/L. Vigorous fermentation can be completed within 5 days. The resulting flavor and aroma profile of the beer is a slightly fruity acidic beer. Because of the resulting low pH and highly acidic conditions, we do not recommend re-pitching this yeast. Flavor and AromaTangy, sour, slightly fruity
$7.99
5526 Brettanomyces Lambicus
This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct Brett character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation: MediumAttenuation: Very HighTemperature Range: 60-75° F (15-24° C)Alcohol Tolerance: Approximately 12% ABV Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
Fermentis SafAle™ BE-134
This yeast strain is recommended for well-attenuated beers. It produces fruity, floral and phenolic notes and also a dry character. Produces hightly refreshing beers and it is ideal for Belgian-Saison style beers. Apparent Attenuation: 89-93% Esters Production: Medium Sedimentation: Slow 11.5 gram package
$5.99
Beta Glucanase Enzyme
A unique enzyme complex that catalyzes the breakdown of barley and malt beta-glucans and is capable of solving a range of problems encountered with such high molecular-weight polysaccharides. Because of its tolerance to a wide range of pH and temperatures, beta glucanase can be used either in mashing or during fermentation of beer. It reduces wort viscosity, improves solid/liquid separation, lautering and filtration. Beta glucanase is especially useful when malt quality may be variable or under-modified or when barley is used as an adjunct. 1 ounce package
$2.25
Mangrove Jack's Wine Yeast - SN9
A general-purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV. Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more. Alcohol Tolerance: 18% ABV Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 28°C (57 - 82°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet
$2.50
LalBrew® Belgian Wit Yeast
LalBrew® Wit (formerly Munich Wheat) yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew® Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock. Microbiological Properties Classified as a Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew® Wit Yeast: Percent solids 93% – 97% Living Yeast Cells ≥ 5 x 109 per gram of dry yeast Wild Yeast < 1 per 106 yeast cells Bacteria < 1 per 106 yeast cells Finished product is released to the market only after passing a rigorous series of tests *According to the ASBC and EBC methods of analysis Brewing Properties In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits: Vigorous fermentation that can be completed in 4 days Medium to High attenuation and Low flocculation Aroma and flavor is somewhat estery with banana notes The optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to22°C(72°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
$6.49
CellarScience® VOSS Dry Yeast
Traditional farmhouse yeast from Voss, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a clean flavor profile with hints of orange peel & citrus. Every batch is PCR tested to ensure quality. Dosage:One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:VOSS yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 68-104°F (20-40°C). Optimum Fermentation Temp: 68-104°FFlocculation: Medium to HighAlochol Tolerance: 12% ABV (LalBrew® Voss 12%) Attenuation: 75-80%Similar Strains: WLP520, OYL061Gluten-free
$3.99
OYL-111 German Bock - Omega Yeast
Description: Thought to be from the famous brewery in Aying, Bavaria, this is a versatile lager strain that balances malt and hop flavors well. It is superb for bocks, doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too. Flocculation: MediumAttenuation: 70-76%Temperature Range: 48-55° F (9-13° C)Alcohol Tolerance: 10% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
OYL-201 Brettanomyces Claussenii - Omega Yeast
Description: Bretts offer a crucial complexity for wild Belgian and American styles, creating distinct flavors Sacch cannot. Brett Claussenii (OYL-201) offers the mildest funk, presenting leather and some pineapple. Brett Brux (OYL-202) contributes medium intensity with classic barnyard earthiness. Brett Lambicus (OYL-203) dives in deep with horsey, spicy, cherry pie funk. All three strains do their best work as secondary yeasts.NOT INTENDED OR EVEN CAPABLE OF PRIMARY FERMENTATION.Flocculation: LowAttenuation: 85+%Temperature Range: 70-85° F (21-29°C)Alcohol Tolerance: 10% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
B64 Napoleon - Imperial Yeast
Classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary. This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas balanced by subtle black pepper phenols. Yeast settling times can be long, usually requiring filtration for bright beers. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus Specifications: Temperature Range: 65–78F (18–26C) Flocculation: Low Attenuation: 77-83% Alcohol Tolerance: 12% Species: Saccharomyces cerevisiae var. diastaticus We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$12.99
Still Spirits Distillers Vodka Yeast
For those wanting to ferment with genuine yeast strains when making Whiskey, Rum, Vodka, and Gin look no further than the Distiller's Range for home craft distilling! Still Spirits Distillers Vodka Yeast is a specialist active dried Vodka distiller’s yeast with an extremely low congener profile for the production of rounded vodka spirit with a clean authentic finish. 0.7 ounce packet sufficient for up to 6.6 gallons.
$4.50
OYL-430 West Coast I + - Omega Yeast
Description: “Chico” is a reliable, versatile and popular neutral foundation for displays of malts and hops. Highly attenuative and moderately flocculating, it ferments crisp and clean with light citrus notes under 66°F (19°C). Diacetyl Knock OutThe DKO series strains prevent the formation of diacetyl while maintaining the identical fermentation behaviors and flavor expressions of their parental strains. The benefit of ALDC-expressing yeast is that the pathway for diacetyl formation is stopped at the source resulting in virtually no diacetyl production throughout fermentation. When these strains are put to use, the diacetyl levels never reach sensory thresholds. Even when using the most sensitive GC-ECD methods, they stay at the lower limits of detection, giving you peace of mind. Benefits: Avoid diacetyl hangups with hop creep Boost quality and keep tanks turning quickly Diacetyl so low, it's undetectable Lumina™ bioengineered technology develops translucent beer while maintaining parental strain behavior Flocculation: Medium-LowAttenuation: 73-80%Temperature Range: 60-73° F (16-23° C)Alcohol Tolerance: 11% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$14.99
OYL-090 Espe Kveik - Omega Yeast
Description: Originating from the village of Grodås in Norway, the Espe kveik blend offers the unique profile of lychee, pear, and tropical fruit cup. It bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Most expressive when fermented at 90°F+ (32°C+), Espe still reveals character at its lower temperature range. Flocculation: MediumAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 12% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
OYL-011 British Ale V - Omega Yeast
Description: British Ale V is undeniably a gold standard for brewing NEIPAs. Along with it's huge fruity boost to juicy hop character comes a stable haze and residual sweetness that is a signature of this strain and a hallmark of a hazy IPA.Flocculation: HighAttenuation: 71-75%Temperature Range: 64-74° F (18-23° C)Alcohol Tolerance: 10% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
L05 Cablecar - Imperial Yeast
The classic strain for California Common style beers Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s. Not just limited to steam beers/California commons, this strain works well in a variety of fermentations, keeping flavor profiles clean and crisp. Specifications: Temperature Range: 5 5–65F (13–18C) Flocculation: Medium-High Attenuation: 71-75% Alcohol Tolerance: 10% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$12.99
5112 Brettanomyces Bruxellensis
This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic sweaty horse blanket character of indigenous beers such as gueuzes, lambics, and sour browns.May form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop. Flocculation: MediumAttenuation: Very HighTemperature Range: 60-75° F (15-24° C)Alcohol Tolerance: Approximately 12% ABV Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
OYL-071 Lutra™ Kveik - Omega Yeast
Description: Isolated from our Hornindal Kveik (OYL-091) culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing an even more neutral and refreshing pseudo-lager at its lower temperatures, without the lead time of a traditional lager yeast. Lutra is your worry-free way to navigate the evolving demand for cold ones. Flocculation: Medium-HighAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 11% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
3638 Bavarian Wheat
A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. Flocculation: LowAttenuation: 70-76%Temperature Range: 64-75°F, 18-24°CAlcohol Tolerance:10% ABV Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
3278 Belgian Lambic Blend
This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Flocculation: VariableAttenuation: 70-80%Temperature Range: 63-75°F (17-24°C)Alcohol Tolerance: Approximately 11% ABV Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
MBR-31 Malolactic Bacteria
In white wines MBR-31 aids in acid reduction, adds a light buttery finish, and increases body and length of finish. In red wines it increases the berry flavor and mouthfeel. MBR-31 can withstand alcohol levels up to 14%, pH higher than 3.1, and total SO2 of 45ppm. 2.5g is good for 66 gallons of wine.
$39.99
Mangrove Jack's Wine Yeast - CR51
A strain suitable for red wines, especially those intended to be light, fresh, and fruity. This moderate fermenting strain produces soft, velvety-smooth wines, with the aromatic enhancement of red berry fruits notes. Suitable for Pinot Noir, Gamay and more. Alcohol Tolerance: 14% ABV Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet
$2.50
OYL-101 Pilsner I - Omega Yeast
Description: Thought to be the H strain of the famous Plzen brewer, this lager strain has a dry and neutral taste profile and is gently malty with a lightly perceptible floral aroma. The first of the famous Czech strains inspiring America’s most famous light, brilliantly clear, golden lagers. Commonly produces sulfur during fermentation that clears during lagering. Watch out for diacetyl.Flocculation: Medium-HighAttenuation: 72-76%Temperature Range: 48-56° F (9-13° C)Alcohol Tolerance: 9% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
OYL-061 Voss Kveik - Omega Yeast
Description: A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of Hothead® (OYL-057), Voss Kveik’s orange-citrus is relatively clean across the whole range, and pairs well with citrusy, fruity hops. Ester intensity and fermentation speed take off at higher temperatures in this strain. Non-phenolic and no noticeable fusels, even at higher temperatures.Flocculation: MediumAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 12% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
OYL-005 Irish Ale - Omega Yeast
Description: Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible), and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64°F+). Successful in dark and high gravity beers. Sláinte!Flocculation: MediumAttenuation: 69-75%Temperature Range: 62-72° F (17-22° C)Alcohol Tolerance: 12% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99
G02 Kaiser - Imperial Yeast
Traditional Alt yeast strain however, this German ale strain can do just about anything. Kaiser is ready to produce an array of German-style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner Weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels. Specifications: Temperature Range: 56–65F (13–18C) Flocculation: Low Attenuation: 73-77% Alcohol Tolerance: 10% We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$12.99
4347 Extreme Fermentation
A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics. Flocculation: LowAttenuation: NATemperature Range: 65-80°F, 18-27°CAlcohol Tolerance: 21% ABV Styles: Brandy, Cognac, Armagnac, Eau de Vie, Grappa/Marc/Bagaceira, Rum, Scotch, Vodka
$13.99
Clos Dry Wine Yeast
Amazing for Syrah, Petite Syrah, Grenache, Tempranillo and Carignane. Emphasizes structure, aromatic complexity and mouthfeel. Flavors of cherry, pepper and chocolate. Good choice if temperature control is not an option during fermentation. 17% alcohol tolerance. Use 1 g per gallon.
$2.99 - $19.99
Mangrove Jack's Wine Yeast - CL23
A multi-purpose strain with a very neutral sensory impact, suitable for most wine style but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV. Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more. Alcohol Tolerance: 18% ABV Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 32°C (57 - 90°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet
$2.50
Mangrove Jack's Wine Yeast - BV7
A white wine strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good body and structure, whilst still preserving and respecting the natural flavour and aroma characteristics of the grape. Suitable for Chardonnay, Semillon, Muscat, Pinot Gris and more. Alcohol Tolerance: 14% Usage Directions: No rehydration required - add directly to grape must and stir well. For best results, ferment at 14 - 28°C (57 - 82°F). Storage Recommendations: Store in a cool dry place. 8g Sachet
$2.50
4021 Dry White / Sparkling
Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 17% ABV Styles: Asti type, Brandy, Cabernet Franc, Cava type, Chardonnay, Cognac, Armagnac, Common Perry, Dolcetto, Dry Mead, Eau de Vie, French Cider, Grappa/Marc/Bagaceira, Melon (Muscadet), Muscat Blanc, Pinot Gris, Pinotage, Red Bordeaux type blends, Rum, Scotch, Semillon, Seyval Blanc, Sherry, Soave type blends, sparkling wine, Traditional Perry, Trebbiano/Ugni Blanc, Vermouth, Vodka, Whiskey We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
$13.99