Perfect for fast fermentations.  Makes up to 14% ABV in as little as 24 hours.

Cider House Select™ yeast is a high ester-producing strain, sovaldi creating exceptional flavor ideal for all types of ciders.  Trace nutrition has been included in this sachet to ensure the best possible cider quality through good healthy yeast.  Optimal fermentation temperature range is is 60 - 75º F.  Suitable for pitching into 5 - 6 gallons of cider.

LALBREW KÖLN KÖLSCH STYLE ALE YEAST - LalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.

• KOLN Kolsch Style Ale Yeast (11 Grams)
• Lallemand LalBrew Premium Series
• Ideal for brewing traditional Kölsch-style beers

LalBrewTM New England is an ale strain selected specifically for its fermentative consistency and its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. LalBrewTM New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

• Saccharomyces cerevisiae for American East Coast Style Ales
• Fermentation that can be completed in 7 days
• For use in ales up to 9% ABV
• Medium to High Attenuation
• Medium Flocculation

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer.

• Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F). High attenuation and high alcohol tolerance.
• Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
• Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
• Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase.
• Aroma is fruity, spicy and peppery due to ester and phenol production, and does not display undesirable odours when properly handled.

BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce ales of the finest quality.

• Quick start and vigorous fermentation, which can be completed in 4 days above 17 °C.
• Medium to high attenuation, store
• Fermentation rate, healing fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• BRY-97 American West Coast Yeast is a flocculent strain. Settling can be promoted by cooling and use of fining agents and isinglass.
• The aroma is slightly estery, almost neutral and does not display malodours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels
• Best when used at traditional ale temperatures after re-hydration in the recommended manner.

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.

• CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.
• CBC-1 is a fast starter and robust strain which can be used to ferment/referment beers up to 12% ABV.
• Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use maltotriose.
• Refermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml). Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is already partly carbonated the pitching rate can be reduced.
• Shows flocculation and sedimentation at the end of the refermentation period.
• CBC-1 does not impart on the flavor of the original beer to be refermented.
• Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids and cell division is likely to occur in the bottle (typically – one division).

Munich Wheat Beer yeast originated in Bavaria, illness Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality.

• Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

Lallemand brand.

If you are looking for amazing versatility from an ale yeast, allowing brewers to cover a wide variety of beer styles with just one yeast type.

The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.

The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Nottingham is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. Bulk volumes are available for commercial use on request.

Microbiological Properties:

• Classified as Saccharomyces cerevisiae.
• A top fermenting yeast.
• The typical analysis of the active dried strain:
Percent solids 93%–95%
Living yeast cells 5 x 109 per gram of dry yeast
Wild yeast < 1 per 106 yeast cells (Lysine method)*
Bacteria < 1 per 106 yeast cells*
• Finished product is released to the market only after passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.

Brewing Properties:

• Quick start to fermentation, which can be completed in 4 days above 17°C.
• High attenuation, reaching a final gravity near 1008 (2°P).
• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.
• The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.
• Best when used at traditional ale temperatures after rehydration in the recommended manner.
• Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.

For Ciders, Grappas, and fruit/grape brandies.  Makes up to 18% ABV.

English ale yeast for the production of a large range of ales. Fast fermentation.

Sedimentation: high.

Final gravity: medium.

Temperature range: 15°C - 24°C (59°F - 75°F).

American ale yeast producing well balanced beers with a very clear crisp end palate.

Sedimentation: medium.

Final gravity: low to medium.

Temperature range: 15°C - 24°C (59°F - 75°F).

Safbrew Abbaye is a Belgian yeast strain suitable for many Belgian styles including Dubbel, Trippel, and Quad. It is a fast fermenter tolerant to about 11% ABV, and highly flocculant.

Finally, a dry yeast that harnesses the unmistakable aroma and effervescence of trappist ales. With high attenuation and up to 11% alcohol, Abbaye dry yeast is ideal for Belgians with higher alcohol content. It ferments very fast and reveals a subtle, well balanced character.

Fermentation temperature: 54°-77°F, Ideally 59-68°F

*Formerly called Safbrew Abbaye Dry Brewing Yeast

A robust ale yeast able to tolerate high alcohol conditions up to 11.5% abv.  Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.

Known for its high ester, clinic spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% abv.

Genuine bottom fermenting commercial yeast for lager and pilsner beers production.

Sedimentation: high.

Final gravity: medium.

Temperature range: 11°C - 24°C (51°F - 75°F), ideally ( 11°C - 15°C (51°F - 59°F).

The most popular lager strain worldwide, from the Weihenstephan institute in Germany. Available in 11.5g

WildBrew™ Sour Pitch is a dry version of lactic acid bacteria that homebrewers can use for various souring techniques. It produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.

WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.  Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.

The recommended inoculation rate is 1 gram/~2.5 gallons or 10 grams/~25 gallons. Lallemand’s recommendation is 10g/hL.

Styles which can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Lallemand Brand

This English yeast produces an estery (fruity) profile with a slight fresh yeasty/bready flavor. Good for any full bodied, sovaldi sale fruity English ale.

Attenuation: Medium to Low

Temperature: 64-70°F