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Beer Yeast
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Liquid Yeast |
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| Tip- Always oxygenate thoroughly before adding the yeast. | ||||
![]() White Labs Limited Edition Strains Available
Vials of pure yeast ready to pitch in
two hours for batches 1.050 s.g. or
less. A yeast starter or 2 vials is recommended
for higher gravities.
Please note that liquid yeast should
be shipped 2nd Day Air to those
states not bordering Tennessee. The yeast
cannot survive longer travel times. |
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| Don't forget the ice! | Ice Pack | $.75
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BCF01 |
Clarity-Ferm Vial (One vial treats 5 gallons) Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. The
nature of this precipitation has been shown to be the result of hydrogen bonding between the polyphenols and the
proline-rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). As the hydrogen bonding becomes stronger this chill haze can become permanent. CLARITY-FERM by White Labs will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected. |
$2.49
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BCF02 |
Ultra-Ferm Brewers often want to produce light beers or dietetic beers. In these cases the brewer wants a controlled or complete
hydrolysis of starch and dextrins to fermentable glucose. Traditional brewing methods permit only 75 to 80%
hydrolysis of starch present in the grain raw material. ULTRA-FERM by White Labs amyloglucosidase permits total hydrolysis of dextrins to fermentable glucose, from all types of starch. In the brewhouse, the recommended application dosage of ULTRA-FERM is 0.8 to 3.2L per ton of starch. It can be added at the beginning of the mash-in. In the fermenter, the recommended application dosage is 1.5 to 2.5 milliliters per hectolitre of beer, applied as the fermenter is being filled. ULTRA-FERM optimal pH is between 3.5 and 5.5. Temperature should note exceed 60°C. Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes. |
$1.29
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BCF03 |
Amino-Quick AMINO-QUIK by White Labs acts specifically on the haze forming protein components by hydrolyzing bonds with leucine or
glycine. Chill proofing with AMINO-QUIK effectively prevents chill haze without physically removing other important beer components. AMINO-QUIK does not impart any odor or taste to the beer. APPLICATION AMINO-QUIK is easy to use. It must be added to the beer at maturation stage at 1 to 3 ml/hl with metering pump into the lagering tank or on-line when the beer is transferred prior to final filtration. Optimal temperature is 55-65°C. Just before use, to ensure adequate mixing, it should be diluted at a dosage of 1 Liter in 4 Liters of beer or water. |
$1.69
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WLP530 |
BIY10 |
Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. |
$6.99
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American Farmhouse Blend Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanoymces. Great yeast to use for farmhouse ales, Saisons, and other Belgian-inspired beers. Attenuation: 75-82% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F; Alcohol Tolerance: 5-10% |
6.99
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WLP320 |
BIY11 |
American Hefeweizen
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. |
$6.99
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WLP550 |
BIY12 |
Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500. |
$6.99
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WLP570 |
BIY65 | Belgian Golden Ale
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combinationof fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. |
$6.99
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WLP565 |
BIY13 |
Belgian Saison Ale
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. |
$6.99
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WLP568 |
BIY62 | Belgian Saison Ale Blend
This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavorsare alsocreated. Attenuation: 70-80% Flocculation: Medium Optimum Ferm Temp: 70-80°F |
$6.99
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WLP400 |
BIY14 |
Belgian Wit
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78; Flocculation: low-medium; Optimum Ferm Temp: 67-74 |
$6.99
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WLP005 |
BIY15 |
British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. |
$6.99
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WLP023 |
BIY16 |
Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. |
$6.99
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WLP001 |
BIY17 |
California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. |
$6.99
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WLP051 |
BIY18 |
California V A
From Northern California. This strain is more fruity than WLP001 and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. |
$6.99
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WLP080 |
BIY64 | Cream Ale Blend
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. Attenuation: 75-80% Flocculation: Medium Optimum Ferm Temp: 65-70°F Alcohol Tolerance: Medium High |
$6.99
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WLP860 |
BIY63 | Cry Havoc
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$6.99
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WLP802 |
BIY19 |
Czech Budejovice Lager Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. |
$6.99
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WLP007 |
BIY20 |
Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. |
$6.99
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WLP008 |
BIY21 |
East Coast Ale
The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. |
$6.99
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WLP028 |
BIY22 |
Edinburgh Scottish Ale
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales and can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. |
$6.99
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WLP002 |
BIY23 |
English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. |
$6.99
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WLP011 |
BIY24 |
European Ale
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. |
$6.99
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WLP029 |
BIY25 |
German Ale/Kolsch
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. |
$6.99
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WLP833 |
BIY66 | German Bock
From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast. |
$6.99
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WLP830 |
BIY26 |
German Lager
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. |
$6.99
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WLP300 |
BIY27 |
Hefeweizen
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. |
$6.99
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WLP380 |
BIY28 |
Hefeweizen IV
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable. Less flocculent than WLP300, sulfur production is higher. |
$6.99
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WLP004 |
BIY29 |
Irish Ale
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. |
$6.99
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WLP013 |
BIY30 |
London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. |
$6.99
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WLP820 |
BIY31 |
Oktoberfest
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830, as it is much slower in the first generation. We encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73; Flocculation: Medium; Optimum Ferm Temp: 52-58 |
$6.99
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WLP800 |
BIY32 |
Pilsner
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. |
$6.99
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WLP090 |
BIY90 |
San Diego Super Yeast A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. Optimal Fermentation Temperature: 65-68F Attenuation: 76-83% + Flocculation: Medium-High Alcohol Tolerance: High |
$6.99
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WLP810 |
BIY33 |
San Francisco Lager
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. |
$6.99
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WLP838 |
BIY34 |
Southern German Lager
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl. Attenuation: 68-76; Flocculation: medium to high; Optimum Ferm Temp: 50-55 |
$6.99
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WLP099 |
BIY70 |
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$6.99
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WLP500 |
BIY35 |
Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. |
$6.99
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Ice Pack |
$.75
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Jan- Feb. Platinum Strains |
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Essex Ale Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 71-76% Flocculation: Medium to High Ideal Ferm Temp Range: 66-70F Alcohol Tolerance: Medium
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6.99
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A blend of a traditional German Wiezen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Attenuation: 73-80% Flocculation: Medium Optimum Ferm Temp: 68-72°F (20-22°C) Alcohol Tolerance: 5-10%
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6.99
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6.99
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![]() Wyeast Pitchable XL Pure yeast strains with nutrient pack.
Wyeast offers different strains of pure yeast
that come in pitchable smack packs for an
average gravity of 1.050 or less. For maximum
performance, we recommend using a
starter. Just allow it to sit at room temperature
for 4 hours and pitch. 2nd Day Air is
strongly recommended for shipping outside
of Tennessee. |
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| Don't forget the ice! | Ice Pack | $.75
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BIY40 |
Abbey Ale
A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. Origin: |
$6.99
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BIY88 |
Abbey II
An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. Origin: |
$6.99
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BIY41 |
American Ale
Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominate malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers. Origin: |
$6.99
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BIY42 |
American Ale II
With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration. Origin: |
$6.99
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BIY43 |
Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete. Origin: |
$6.99
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BIY44 |
Bavarian Wheat
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. Origin: |
$6.99
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BIY45 |
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. Origin: |
$6.99
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BIY46 |
Belgian White
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, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Origin: |
$6.99
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BIY47 |
British Ale
This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C). Origin: |
$6.99
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BIY48 |
British Ale II
A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. Origin: |
$6.99
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BIY48 |
California Lager
This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. Origin: |
$6.99
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BIY49 |
Czech Pils
Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. Origin: |
$6.99
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BIY81 |
Denny's Favorite
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.. Origin: |
$6.99
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BIY50 |
European Ale
A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection. Origin: |
$6.99
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BIY51 |
German Ale
A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. Origin: |
$6.99
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BIY52 |
Irish Ale
This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). Origin: |
$6.99
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BIY53 |
London Ale
A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. Origin: |
$6.99
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BIY54 |
London Ale III
Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. Origin: |
$6.99
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BIY55 |
London Special ESB
A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. Origin: |
$6.99
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BIY56 |
Munich Lager
This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. Origin: |
$6.99
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BIY57 |
Northwest Ale
One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. Origin: |
$6.99
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BIY57 |
Pilsen Lager
Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America. Origin: |
$6.99
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BIY87 |
Ringwood Ale
A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. Origin: |
$6.99
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BIY58 |
Scottish Ale
Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. Origin: |
$6.99
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BIY75 |
Thames Valley
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. Origin: |
$6.99
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BIY59 |
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, making it desirable for use in other Belgian style ales as well. A flocculent, 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. Origin: |
$6.99
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BIY60 |
Weihenstephan 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%. Origin: |
$6.99
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BIY99 |
Whitbread
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. Origin: |
$6.99
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| Jan - Feb. 2012 Private Collection
Wyeast 1581-PC Belgian Stout Yeast
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison Profile: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.
Alc. Tolerance 12% ABV
Flocculation Medium
Attenuation 70-85% Temp. Range 65-75°F (18-24°C
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BIY61 | $6.99
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Wyeast 1882-PC Thames Valley II Yeast
Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout Profile: This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete. Alc. Tolerance 10% ABV
Flocculation high
Attenuation 72-78% Temp. Range 60-70°F (15-21°C)
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BIY61 | $6.99
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Wyeast 2487-PC Hella Bock Yeast
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation. Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 70-74% Temp. Range 48-56°F (9-13°C
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BIY61 | $6.99
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| Ice Pack | $.75
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Dry Yeasts |
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| Tip- Do not re-hydrate dry yeast on the side. Beat a lot of oxygen into the beer or wine and then sprinkle the yeast directly on top. | ||||
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BIY01 |
Coopers Ale Yeast 7.5gm |
$1.49
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BIY02 |
Danstar Nottingham Ale 11gm
The Nottingham Ale 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. |
$4.49
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BIY03 |
Danstar Windsor Ale 11gm Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F). |
$4.49
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BIY66 | Danstar Munich 11gm Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. 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. |
$4.99
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BIY04 |
Muntons Ale 6gm For recipes demanding the use of sugar Muntons Ale Yeast is ideal. If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast as our Standard Yeast will struggle to ferment some of the more complex sugars which are more prevalent in all malt recipes. |
$1.29
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BIY05 |
Muntons Gold The yeast has excellent crusting characteristics forming a firm 'jelly like' deposit at the bottom of the fermenter and bottle or barrel. Flavour profile is excellent and the yeast has the ability to drop out of suspension very rapidly. |
$2.99
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BIY06 |
Safale 04 - Whitbread ale strain 12gm A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles. |
$3.79
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BIY07 |
Saflager 12gm Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with a fruity, estery note. |
$5.19
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| BIY65 | Saflager W-34 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 |
$6.29
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| BIY08 | Safale 05- Dry
version of the popular 1056 yeast strain 12gm
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). |
$3.99 |
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| BIY61 | Safale 33- A robust ale yeast able to tolerate high alcohol conditions (up to 11.5% v/v). Used to produce a wide range of beer styles including Belgian wheat and Trappist beers | $2.29 |
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| BIY64 | Safale WB-06 Wheat Beer
A specialty yeast selected for wheat beer fermentation. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation: low. Final gravity: high. Temperature range: 15°C - 24°C (59°F - 75°F). |
$4.59 |
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| BIY62 | Safale T-58 Known for its high ester, spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% v/v. |
$2.49 |
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| BIY63 | Brewferm Blanche Yeast (Belgian White Beer Yeast) | $4.79 |
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