Yeast
D254 Wine Yeast
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
$2.99 - $19.99
OYL-091 Hornindal Kveik - Omega Yeast
Description: A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F / 32°C or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.Flocculation: HighAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 16% 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® NECTAR Dry Yeast
A fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Every batch is PCR tested to ensure contamination free yeast. 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:NECTAR 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 64-72°F (18-22°C). Optimum Fermentation Temp: 64-72°FFlocculation: MediumAlcohol Tolerance: 12% ABVSimilar Strains: N/A Attenuation: 75-80%Gluten-free
$3.99
5335 Lactobacillus
L. buchneri. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture's sensitivity to hop compounds. Origin: Flocculation: Attenuation:Temperature Range: 60-95° F (15-35° C)Alcohol Tolerance: N/A Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, 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
Hophead Ale Yeast M66
M66 Hophead Ale Yeast is suitable for New England IPAs, Juicy IPAs, Hazy IPAs, American IPAs, American Pale Ales, and more. Attenuation: Medium (74-82 %) Flocculation: High (4/5) Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment at 18-22°C (64-72°F). Storage Recommendations: Store below 10°C (50°F). Mangrove Jack's Yeast Pamphlet
$4.99
Still Spirits Distillers Gin 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 Gin Yeast is a particularly clean active dried yeast, especially selected for Gin production. This strain gives a neutral congener profile, making clean and crisp spirit alcohol perfect for showcasing your botanicals. 0.7 ounce packet sufficient for up to 6.6 gallons.
$4.50
CellarScience® RED Dry Wine Yeast
Emphasizes red berry fruit flavors High color extraction Makes wines that do not require extended aging Med-High nutrient need Top choice for Zinfandel, Sangiovese, Pinot, Merlot Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control. It does not produce much SO2 so it is a great choice for easier ML fermentations Start Time: Average Alcohol tolerance: 16% Nitrogen Demand: Med Yan Requirement @ 23 Brix: 250ppm Production of volatile acidity: low Production of SO2: Low Ease to Ferment with MLF: Good Yeast Type: Cerevisiae Killer Factor: Neutral Malic Acid Consumption: AverageOptimal Fermentation Temp: 65–85°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
A40 Bubbles - Imperial Yeast
A traditional cider strain, Bubbles is a beautiful strain for fruit juice based fermentations. The clean profile of the yeast, especially when used at the lower end of the temperature range, allows the nuances of the fruit to be prominent in the finished bubbly beverage. This strain is produced on a 100% gluten free media. This yeast is not recommended in the use of wort based fermentations. Specifications: Temperature Range: 57–77F (14–25C) Flocculation: Medium Attenuation: 85-100% Alcohol Tolerance: 10% Recommended Styles: Cider and Mead 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
L28 Urkel - Imperial Yeast
Did I ferment that? Excellent choice for your Czech lager fermentations Urkel allows for a nice balance between hops and malt. This strain can produce sulfur aromas during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile with that classic Czech edge you are looking for. Specifications: Temperature Range: 52–58F (11–14C) Flocculation: Medium 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
Viniflora® Oenos™ 2.0 Dry Malolactic Bacteria
Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation. This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose. Characteristics: The go-to malolactic bacteria for safety and speed in a broad variety of wine styles Produces a medium amount of diacetyl Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation Key Features: Recommended for white and red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77 ͦF and alcohol to 15% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative This pouch is good for 66 gallons of wine. Product Information Sheet
$24.99
Mangrove Jack's Wine Yeast - CY17
A white wine strain for making both dry and sweet wines, and also rosé wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics. Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines 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-200 Tropical IPA - Omega Yeast
Description: A unique Saccharomyces strain that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try higher fermentation temperatures to really bring out the tropical aspects. It’s stubbornly non-flocculent, but the results are worth the trouble.This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.Flocculation: LowAttenuation: 82-90%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
B56 Rustic - Imperial Yeast
Fantastic choice for a Belgian saison or farmhouse beer. This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and fruity/juicy aromas that compliment complex maltiness. Balanced by a light clove phenol profile, Rustic produces lovely flavor profiles indicative of those classic Belgain styles known and loved. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus Specifications: Temperature Range: 68–80F (20–27C) Flocculation: Medium Attenuation: 72-76% 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
Munich Classic Yeast
Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. In classic open fermentation vessels, the yeast can be skimmed of the top in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock. MICROBIOLOGICAL PROPERTIESClassified as a Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of Munich Classic 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 analysisBREWING PROPERTIESIn Lallemand's Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits: Vigorous fermentation that can be completed in 4 days. Medium to High Attenuation and Low Flocculation. Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove. The optimal temperature range for Munich Classic yeast when producing traditional styles is 17°C(63°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.Munich Classic has an ABV tolerance of 9%. REHYDRATIONRehydration of Munich Classic is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast.Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust temperature to that of the wort and inoculate without delay.Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. 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.Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors.Munich Classic yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery's SOP for yeast handling. STORAGEMunich Classic yeast should be stored dry below 10C° (50°F)Munich Classic will rapidly lose activity after exposure to air. Do not use 11g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.Do not use yeast after expiry date printed on the pack. 11g Pack
$5.99
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
VP41 Malolactic Bacteria
MBR 41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. MBR 41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v/v), enhanced mouthfeel and wine structure. This strain will ferment well with a pH above 3.2 and total SO2 levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with MBR 41 have increased richness and complexity. Specifications: Alcohol tolerance <15.5% v/v SO2 tolerant <60 ppm pH >3.2 temperature >61 degree F
$39.99
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
Enoferm Alpha Dry Malolactic Wine Bacteria, 2.5g
Security and mouthfeel, adapted to high alcohol wines Enoferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity. Technical Information: Alcohol Tolerance: 15.5 % pH Tolerance: > 3.2 SO₂ Total Tolerance: <50 mg/L Nutrient Demand: Low Min. Temperature Tolerance: 14 °C Max. Temperature Tolerance: 28 °C Diacetyl Production during co-Inoculation: Very low Sensory Impact: Mouthfeel Complexity Fruity Diacetyl Production by Post AF Inoculation: Moderate to Low Citric Acid Degradation: Late to moderate degradation during MLF Biogenic Amines: No 2.5g package ALPHA data sheet
$39.99
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
B44 Whiteout - Imperial Yeast
The go-to brewing yeast strain for wit beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be a strong top-cropper during early fermentation, then settle back down through the beer in the latter stages. This may lead to slower than normal fermentation. Specifications: Temperature Range: 62–72F (17–22C) Flocculation: Medium Low Attenuation: 72-76% 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
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
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
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
I22 Capri - Imperial Yeast
Capri’s juicy ester aromatics, tropical flavors, and bright citrus notes emphasize the desirable qualities from the two popular parent strains: A38 Juice & A43 Loki. Capri is a small-celled warrior fit to bring out the best of your IPAs! Introducing Capri, an experimental Saccharomyces cerevisiae strain created in Imperial Yeast's lab by directing brewing yeast through their idle sexual cycle via fungal sporulation, designed to explore the natural bio-diversity normally off limits to brewing yeast. The Juicy ester aromatics of A38 Juice fuse with the tropical flavors and bright citrus notes of A43 Loki creating a delightfully pleasant drinking experience. Capri is prone to stay in suspension when in large tank vessels, volatilize sulfur early, form a tight yeast cone harvest. Try dry hopping additions with this strain for a more active fermentation. This yeast strain is not a genetically modified organism (GMO). Specifications: Temperature Range: 68–86F (20–30C) Flocculation: Medium Attenuation: 68-74% 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
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
2000 Budvar Lager - PC
The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. Flocculation: Medium-HighAttenuation: 71-75%Temperature Range: 48-56F, 9-13CAlcohol Tolerance: 9% ABV Styles: Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American 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.
$13.99