Dry Beer Yeast

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 … [Read more...]

Dry Beer Yeast

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. … [Read more...]

Dry Beer Yeast

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. … [Read more...]

Dry Beer Yeast

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 … [Read more...]

Dry Beer Yeast

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 … [Read more...]