2565 Kolsch

This strain is a classic, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.

Flocculation: low

Attenuation: 73-77%

Temperature Range: 56-70° F (13-21° C)

Alcohol Tolerance: approximately 10% ABV

 

Styles:  American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch, Northern German Altbier, Spice, Herb, or Vegetable Beer

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2633 Octoberfest Lager Blend

This blend of lager strains is designed to produce a rich, malty, sildenafil 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: medium-low

Attenuation: 73-77%

Temperature Range: 48-58° F (9-14° C)

Alcohol Tolerance: approximately 9% ABV

 

Styles:  Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen, Vienna Lager

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3056 Bavarian Wheat Blend

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: Medium

Attenuation: 73-77%

Temperature Range: 64-74F, 18-23C

Alcohol Tolerance: 10% ABV

 

Styles:  Dunkelweizen,  Weizen/Weissbier,  Weizenbock

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3068 Weihenstaphan Wheat

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the 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: low

Attenuation: 73-77%

Temperature Range: 64-75° F (18-24° C)

Alcohol Tolerance: approximately 10% ABV

 

Styles:  Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

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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 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: Variable

Attenuation: 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

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3333 German Wheat

A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, resulting in bright beer without filtration. 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. Sulfur is commonly produced, but will dissipate with conditioning.

Origin: Germany

Flocculation: High

Attenuation: 70-76%

Temperature Range: 63-75F, 17-24C

Alcohol Tolerance: 10% ABV

 

Styles:  Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

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3463 Forbidden Fruit

A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.

Flocculation: Low

Attenuation: 72-76%

Temperature Range: 63-76F, 17-24C

Alcohol Tolerance: 12% ABV

 

Styles:  Belgian Specialty Ale, Witbier

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3522 Belgian Ardennes

One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Specialty Ale, Belgian Tripel, Flanders Brown Ale/Oud Bruin

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3638 Bavarian Wheat

A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, 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: Low

Attenuation: 70-76%

Temperature Range: 64-75F, 18-24C

Alcohol Tolerance: 10% ABV

 

Styles:  Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

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3711 French Saison

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), find peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Flocculation: Low

Attenuation: 77-83%

Temperature Range: 65-77F 18-25C

Alcohol Tolerance: ABV 12%

 

Styles:  Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison

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3724 Belgian Saison

This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the

Flocculation: Low

Attenuation: 76-80%

Temperature Range: 70-95F, 21-35C

Alcohol Tolerance: 12% ABV

Styles:  Saison

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3763 Roeselare

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: variable

Attenuation: 80%

Temperature Range: 65-85F 18-30C

Alcohol Tolerance: ABV 11%

 

Styles:  Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

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3787 Trappist High Gravity

A classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “House” strain.

Flocculation: Medium

Attenuation: 74-78%

Temperature Range: 64-78F, 18-25C

Alcohol Tolerance: 11 to 12% ABV or higher

 

Styles:  Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde

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3942 Belgian Wheat

Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, sildenafil bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.

Flocculation: medium

Attenuation: 72-76%

Temperature Range: 64-74° F (18-23° C)

Alcohol Tolerance: approximately 12% ABV

 

Styles:  Belgian Pale Ale, Belgian Tripel, Witbier

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3944 Belgian Witbier

This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, 16-24C

Alcohol Tolerance: 11 to12% ABV

 

Styles:

Witbier, Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer

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4184 – Sweet Mead Yeast

One of two strains for mead making. One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.

Flocculation: Medium

Attenuation: NA

Temperature Range: 65-75°F, 18-24°C

Alcohol Tolerance: 11% ABV

 

Appropriate yeast for these Styles:  Braggot, Common Cider, Cyser (Apple Melomel), Metheglin, Open Category Mead, Other Fruit Melomel, Semi-sweet Mead, Strawberry, Cherry, Peach, etc., Sweet Mead

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