Beer Yeast

MANGROVE JACK'S CS DRIED YEAST EMPIRE ALE M15 - 10G A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors.Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.Attenuation: HighFlocculation: HighUsage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-22 degrees C (64-72 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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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. Flocculation: Low-MediumAttenuation: 72-76%Temperature Range: 62-72° F (16-22° C)Alcohol Tolerance: Approximately 10% ABV Styles: Brown Porter, Dry Stout, Dusseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter 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.

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Abbey style beers are known for their high alcohol content and mild estery flavors, and brewing them is best done with a suitable yeast strain. Safbrew BE-256 (formerly called Abbaye) ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV. Or used for lower-alcohol styles, it gives a dry, crisp finish that makes for refreshing session beers or other light styles.

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LALBREW® DIAMOND LAGER YEAST LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. QUICK FACTS Beer Styles:  Lagers Aroma:  Neutral Attenuation:  High Fermentation Range:  10 - 15°C (50 - 59°F) Flocculation:  High Alcohol Tolerance:  13% ABV Pitching Rate:  100-200g/hl to achieve a minimum of 5-10 million viable cells/ml MICROBIOLOGICAL PROPERTIESClassified as a Saccharomyces pastorianus, a bottom fermenting yeast.Typical Analysis of LalBrew® Diamond 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 BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew® Diamond yeast exhibits: Vigorous fermentation that can be completed in 5 days High attenuation and High flocculation Neutral Flavor and Aroma, typical of traditional Lagers The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For Diamond yeast, a pitch rate of 100 – 200g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.  REHYDRATION Rehydration of Diamond in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 25-30°C (77-86F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 25-30°C (77-86F). Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. 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. Inoculate without delay into cooled wort in the fermenter. Diamond yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE Diamond yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). Diamond will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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This blend of lager strains is designed to produce a rich, malty, 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: Low-MediumAttenuation: 73-77%Temperature Range: 48-58° F (9-14° C)Alcohol Tolerance: Approximately 9% ABV Styles: Baltic Porter, Classic Rauchbier, Oktoberfest/Marzen, Vienna 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.

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LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by with partnership with Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. Beer Styles: Hop-Forward Beers Aroma: Peach, Citrus, Tropical Fruit Attenuation Range: 75 - 84 % Temperature Range: 18 - 22°C (64 - 72°F) Flocculation: Medium Alcohol Tolerance: 10% ABV Pitching Rate: 50 - 100g/h Why is LalBrew Pomona™ a game-changer?It is a great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze. High biotransformation potential Unique flavor profile with notes of peach, citrus, and tropical fruits Selected for fermentation in high-gravity and highly hopped wort Haze-positive for stable haze Robust and repitchable

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Perfect strain to ferment your Mexican lager, Vienna lager, Maibock, and many more Que Bueno creates refreshing light to dark lagers with very clean, low ester aromatic profiles and nice crisp and dry finishes. This strain is not just a great choice for Mexican lagers, but any lager where clean ester profile and dry finish is appropriate. Specifications: Temperature Range: 47–55F (8–13C) Flocculation: Medium Attenuation: 73-77% Alcohol Tolerance: 8% 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.

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Brewers love this traditional hefeweizen strain for any of their weizen beer needs! This is a traditional German hefeweizen strain used to produce world-class Weizen beers. Balanced with mild clove and prominent banana esters, this strain will produce amazing beers. Stefon produces a slightly higher level of acidity to give your beer a super crisp finish. Slightly underpitching will help increase the banana character. Specifications: Temperature Range: 63–73F (17–23C) Flocculation: Low Attenuation: 73-77% 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.

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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: MediumAttenuation: 73-77%Temperature Range: 64-74°F, 18-23°CAlcohol Tolerance: 10% ABV Styles: Dunkelweizen, Weizen/Weissbier, Weizenbock 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.

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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

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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. Flocculation: Medium-HighAttenuation: 68-72%Temperature Range: 64-75F, 18-24CAlcohol Tolerance: 10% ABV Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout 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.

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This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. Flocculation: HighAttenuation: 67-71%Temperature Range: 64-72'F (18-22'C)Alcohol Tolerance: 9%ABV Styles: English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout 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.

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This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Flocculation: Medium Attenuation: 74-79% Temperature Range: 70-84 ABV: 12% Good for Styles: Saison, Biere de Garde, Belgian Blond Ale, Belgian Pale Ale, Belgian Golden Strong Ale 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.

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 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

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Wildly popular lager strain, produces a classic lager profile. The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean, bright and crispy lager beers with a very low ester profile. This strain is extremely powdery, so long lagering times or filtration is required for bright beer. Specifications: Temperature Range: 46–56F (8–13C) Flocculation: Medium-Low Attenuation: 73-77% 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.

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World-renowned yeast strain selected for the production of wheat beers in the typical German style, notably Weizen beers. Producing medium attenuation, robust phenolic character (clove and pepper) and distinct estery notes (fruity and floral). Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.  Usage Rate: 0.07 – 0.11 oz/gal Fermentation Temperature: 64.4°F - 78.8°F Flocculation: Medium Storage: Store in cool (<59°F), dry conditions. Total Esters: High Shelf Life: 36 months from production date. 7 days from opening. Viable Cells At Packaging: 1.0 *1010 cfu/g Data Sheet  

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A blend of two highly popular yeast strains, well suited for hop forward beers. Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer. This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. Diastaticus. Specifications: Temperature Range: 64–74F (18–23C) Flocculation: Medium Attenuation: 73-75% Alcohol Tolerance: 10% 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.

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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.

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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

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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.  

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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.

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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.

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