Yeast

For fruit-forward Rhône-style wines In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®.  Technical Information: Fermentation Speed: Moderate Glycerol Production: High Lag Phase: Short Nitrogen Needs: High Alcohol Tolerance: 15% Volatile Acidity: Moderate S02 Production: Low Max. Temperature: 15 °C Acetaldehyde Production: Low

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A highly aromatic strain suitable for white & rosé wines, this moderate fermenting yeast confers fragrant aromatics esters to the wine which enhances varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape or to enhance where the grape itself is lacking. Suitable for Riesling, Gewurztraminer and more. Alcohol Tolerance: 14% ABV Usage Directions: No rehydration required - add directly 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. 8 gram package

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A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures while retaining a neutral flavor character with subtle citrus fruit notes. M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs. M12 Kveik Yeast is a single culture yeast that uses an isolate of the most important single strain in the naturally mixed culture 'Voss' Kveik blend. This member of Kveik family of yeast is so called because it originates from Voss in Norway, where the culture has been carefully maintained by Sigmund Gjernes since the 1980s. Each Kveik yeast has its own specific profile, but they are all known for their ability to ferment across a wide temperature range, include temperatures as high as 40°C (104°F)! Furthermore, unlike most familiar farmhouse style yeasts, which are often phenolic - Kveik ferments with an exceptionally clean taste profile, with just a delicate hint of fruity esters. These qualities, along with their interesting backstory, have meant Kveik yeasts have become the exciting new trend in the craft brewing world, especially for brewing IPAs - the Voss Kveik being perfect for American style IPAs on account of its restrained orange-citrus flavour profile. However, their use is potentially even more exciting for the home user, especially those in warmer climes, due to the reduced reliance on cool ambient fermentation temperatures.Attenuation: High (77-82%)Flocculation: Very High Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment 20-40 °C (68-104 °F) but for optimal results ferment at 30-40 °C (86-104 F).Storage Recommendations: Store in the fridge.10g Sachet.

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This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. Flocculation: Low-MediumAttenuation: 72-76%Temperature Range: 62-72° F (16-22° C)Alcohol Tolerance: Approximately 10% ABV Styles: Brown Porter, Dry Stout, Dusseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter 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.

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MANGROVE JACK'S CS DRIED YEAST BELGIAN TRIPEL M31 - 10G Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.Suitable for Belgian Tripel and Trappist style beers.Attenuation: Very HighFlocculation: MediumUsage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).Storage Recommendations: Store in the fridge10g Sachet Mangrove Jack's Yeast Pamphlet

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A strain suitable for red wines that enhances body and mouthfeel develops complex fruit flavors/aromas and promotes structure and longevity. This moderate fermenting yeast is ideal for both new and old-world styles, producing complex and interesting fruit-driven red wines. Suitable for Merlot, Malbec, Nebbiolo, Fruit wines 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

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This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated. Flocculation: LowAttenuation: 74-76%Temperature Range: 60-70F 15-21CAlcohol Tolerance: ABV 10% Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Classic Rauchbier, Cream Ale, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer 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.

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Abbey style beers are known for their high alcohol content and mild estery flavors, and brewing them is best done with a suitable yeast strain. Safbrew BE-256 (formerly called Abbaye) ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV. Or used for lower-alcohol styles, it gives a dry, crisp finish that makes for refreshing session beers or other light styles.

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Brewers love this traditional hefeweizen strain for any of their weizen beer needs! This is a traditional German hefeweizen strain used to produce world-class Weizen beers. Balanced with mild clove and prominent banana esters, this strain will produce amazing beers. Stefon produces a slightly higher level of acidity to give your beer a super crisp finish. Slightly underpitching will help increase the banana character. Specifications: Temperature Range: 63–73F (17–23C) 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.

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This strain is deal for aromatic and Belgian Ales.  It is a fruity-driven strain, delivers high mouthfeel and body to the beer.  Does not produce phenols (spicy/clove-like aromas).  Yeast with a medium sedimentation (forms no clumps), but a powdery haze when resuspended in the beer. Apparent Attenuation: 68-72% Esters Production: Medium Sedimentation: Medium Beer Styles: Blond, Dubbel, Tripel, Quadrupel, Strong English Ales, and suitable for NEIPAs 11.5 gram package

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Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. Flocculation: Medium-HighAttenuation: 70-74%Temperature Range: 50-58°F, 10-14°CAlcohol Tolerance: 9% ABV Styles: Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Munich Dunkel, Schwarzbier (Black Beer), Vienna Lager 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.

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MANGROVE JACK'S CS DRIED YEAST EMPIRE ALE M15 - 10G A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors.Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.Attenuation: HighFlocculation: HighUsage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-22 degrees C (64-72 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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Oenococcus oeni adapted to high SO2 with positive aroma impact Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its name comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Beta contributes fruity and berry notes in Cabernet Sauvignon and can enhance diacetyl in white wines when used in a sequential fermentation. Technical Information: Alcohol Tolerance: 15% pH Tolerance: > 3.2 SO₂ Total Tolerance: <60 mg/L Nutrient Demand: High Min. Temperature Tolerance: 14 °C (57°F) ML Addition Method: Direct Addition 2.5g package BETA Data Sheet

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This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Flocculation: Medium Attenuation: 74-79% Temperature Range: 70-84 ABV: 12% Good for Styles: Saison, Biere de Garde, Belgian Blond Ale, Belgian Pale Ale, Belgian Golden Strong Ale 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.

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A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning.

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Really strong and fast fermentations Best strain to ferment out in touch conditions One of the most popular, classic Champagne strains Low nutrient requrements The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.   Start Time: Fast Alcohol tolerance: 15% Nitrogen Demand: low Yan Requirement @ 23 Brix: 220 ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Good Yeast type: Bayanus Killer Factor: NeutralOptimal Fermentation Temp: 45–90°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.

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LALBREW® DIAMOND LAGER YEAST LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. QUICK FACTS Beer Styles:  Lagers Aroma:  Neutral Attenuation:  High Fermentation Range:  10 - 15°C (50 - 59°F) Flocculation:  High Alcohol Tolerance:  13% ABV Pitching Rate:  100-200g/hl to achieve a minimum of 5-10 million viable cells/ml MICROBIOLOGICAL PROPERTIESClassified as a Saccharomyces pastorianus, a bottom fermenting yeast.Typical Analysis of LalBrew® Diamond 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 BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew® Diamond yeast exhibits: Vigorous fermentation that can be completed in 5 days High attenuation and High flocculation Neutral Flavor and Aroma, typical of traditional Lagers The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For Diamond yeast, a pitch rate of 100 – 200g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.  REHYDRATION Rehydration of Diamond in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 25-30°C (77-86F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 25-30°C (77-86F). Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Inoculate without delay into cooled wort in the fermenter. Diamond yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE Diamond yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). Diamond will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. Flocculation: Low-MediumAttenuation: 73-77%Temperature Range: 48-58° F (9-14° C)Alcohol Tolerance: Approximately 9% ABV Styles: Baltic Porter, Classic Rauchbier, Oktoberfest/Marzen, Vienna Lager 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.

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A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. Flocculation: Medium-HighAttenuation: 68-72%Temperature Range: 64-75F, 18-24CAlcohol Tolerance: 10% ABV Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout 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.

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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 Distiller's Dark Spirits Nutrient is a yeast nutrient blend especially formulated for enhanced congener production during fermentation of alcohol for dark spirits. 15.9 ounces (450g) Contains up to 9 dosages for 6.6 gallon batches.  

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Dry Malolactic Bacteria - Viniflora CH35 One package is good for 66 gallons. Viniflora CH35 is a freeze-dried culture of Oenococcus oeni. This malolactic bacteria is a good selection for direct inoculation of rose and white wines. Viniflora CH35 has been selected for its outstanding performance in malolactic fermentation of difficult white wines. This strain is the perfect match for rose and white wines but can also be used with success in red wines. Outstanding tolerance to low pH and elevated levels of SO2 (down to pH 3.0 and up to 50ppm!) Strong fermenter under harsh white wine conditions Clean and fruity flavor profile Low production of volatile acidity No production of biogenic amines High inoculation level encourages a completed malolactic fermentation 14% alcohol tolerance Viniflora CH35 should be added to dry wine, right after the alcoholic fermentation. No rehydration or reactivation is required. Ships with an ice pack.

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Ey2d is suggested for white wines. It has been selected for it tolerance to low cellar temperatures. Species: Oenococcus oeni A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Note: Availability of this item is seasonal. 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.

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Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. Flocculation: LowAttenuation: NATemperature Range: 60-75°F, 15-24°CAlcohol Tolerance: 14% ABV Styles: Dai Ginjo, Nigori Plum Wine, Sake, Strawberry, Cherry, Peach, etc. 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.

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This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. Flocculation: MediumAttenuation: 73-77%Temperature Range: 64-74°F, 18-23°CAlcohol Tolerance: 10% ABV Styles: Dunkelweizen, 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.

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This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. Flocculation: HighAttenuation: 67-71%Temperature Range: 64-72'F (18-22'C)Alcohol Tolerance: 9%ABV Styles: English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout 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.

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MANGROVE JACK'S CS DRIED YEAST NEW WORLD STRONG ALE M42 - 10G A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.Suitable for IPA's, Porters, Russian Imperial Stouts and more.Attenuation: HighFlocculation: Very HighUsage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 16-22 degrees C (61-72 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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Rhone isolate for both red and white wines that enhances mouthfeel and color stability. In reds, gives a jammy, concentrated, soft ripe fruit character with mild spiciness. Specifications: Needs nutrients Fast fermenter Up to 16% alcohol Use 1 gram per gallon

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