Yeast

The most famous ale yeast strain found across America, now available as a ready-to-pitch yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation is low to medium, and final gravity is medium. Recommended temperature is 64-82°F.

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Lalvin EC1118 has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation. It is very resistant to osmotic pressure. Lalvin EC1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. GRAPE VARIETY PAIRING:  Brings fresh floral aromas to neutral varieties or high-yield grapes. WINE STYLES:  Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including wine and fruit cider fermentations. AROMA:  Neutral ALCOHOL TOLERANCE:  Up to 18% FERMENTATION RANGE:  10-30°C (50-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.Lalvin QA23TM has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23 tends to ferment well in clarified juice, low in nutrients. GRAPE VARIETY PAIRING:  Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne. WINE STYLES:  Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations. AROMA:  Fresh passion fruit / pineapple. ALCOHOL TOLERANCE:  Up to 16% FERMENTATION RANGE:  14-28°C (57-82°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin 71B has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine. Grape must inoculated with Lalvin 71B will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines. GRAPE VARIETY PAIRING:  Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel and Gamay. WINE STYLES:  Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders. AROMA:  Tropical fruit and banana flavor. ALCOHOL TOLERANCE:  Up to 14% FERMENTATION RANGE:  15-30 °C (59-86 °F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin D47 has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.This process can also help to stabilize aromatic compounds. Lalvin D47 is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria. GRAPE VARIETY PAIRING:  Chardonnay, Gewurztraminer, Riesling, Roussanne, Sauvignon Blanc, Viognier. WINE STYLES:  Complex white and Rosé wines with citrus and floral notes. Useful for a wide range of applications, including mead and fruit cider fermentations. AROMA:  Tropical fruit and banana flavor. ALCOHOL TOLERANCE:  Up to 15% FERMENTATION RANGE:  15-30°C (59-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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A well-known, bottom-fermenting ale yeast strain, this is a yeast to be selected for its fast fermentation characteristics and its ability to form a compact sediment at the end of the fermentation process, helping beer clarity. For the production of a wide range of ales. This strain is especially well adapted to closed fermentation vessels.

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Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant 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. Flocculation: Low-MediumAttenuation: 73-77%Temperature Range: 60-72F, 15-22CAlcohol Tolerance:11% ABV Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer 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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Still Spirits Turbo Yeast Classic 8 (48 hour) is the best all rounder Turbo Yeast, performing excellently under most conditions. Use with 8 kg of sugar for high ABV, or 6 kg of sugar for fast fermenting. Classic has been further improved with the inclusion of new mineral absorbents, further improving distillate quality. It is recommended you use Turbo Carbon as it will significantly improve the performance of Classic 8 Turbo. 180g package is sufficient for a 6 gallon batch. 1kg package is sufficient for 49 gallons.

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Lalvin Bourgovin RC212 has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption, Lalvin Bourgovin RC212 promotes color and tannin stabilization during fermentation. This specific property makes Lalvin Bourgovin RC212 a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character. GRAPE VARIETY PAIRING:  Pinot Noir, Grenache, Cabernet Franc. WINE STYLES:  For delicate and elegant red wines (supports color and structure). AROMA:  Ripe cherry, bright fruity and spicy characteristics. ALCOHOL TOLERANCE:  Up to 16% FERMENTATION RANGE:  18-30°C (64-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin K1 (V1116) has been selected by INRA Montpellier located in France in the Mediterranean region. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin K1 (V1116) is one of the yeast producing the most floral esters (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin K1 (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1 (V1116) is also a proven strain for the fermentation of ice wines. GRAPE VARIETY PAIRING:  Brings fresh floral aromas to neutral varieties or high-yield grapes. WINE STYLES:  Aromatic red, white, late harvest and sparkling wines. AROMA:  Flowery ester (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). ALCOHOL TOLERANCE:  Up to 18% FERMENTATION RANGE:  10-35°C (50-95°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. 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). Good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. A relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers.

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Fermentis SafCider™ AB-1, selected from the Champagne region, can be used for all types of ciders, even under difficult fermentation conditions.  Usage recommendations: For all types of sweet and dry ciders from fresh or concentrated apple juices. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen. Maximum SO2 level : 70mg/L. Highly flocculant.

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All-purpose and vigorous, a moderately foaming and sulfite-tolerant strain useful in producing white and red wines. Extremely good fermenter with very high alcohol tolerance. Recommended for treating stuck fermentations. Very nice option for Muscat and Viognier. Fermentative Properties Very high alcohol tolerance (up to 18% vol.). Low volatile acidity and acetaldehyde production. Very fast kinetics. Good resistance to low temperature and wide range of use (10-35°C, 50-95°C). Very low nutrient requirements. Moderately foaming, sulfite-tolerant strain, good assimilation of fructose. Killer factor sensitive but excellent settlement. Organoleptic Properties Premier Blanc a neutral and clean strain adapted to many different wine styles. It can produce more esters at low temperature and with a strong nutrition program. It can moderately promote the release of thiols and terpenes in whites and roses. Suggestions of Applications Multi-purpose and a great choice for the production of high alcohol wines. Premier Blanc is the best options to prevent or to treat sluggish fermentation and to restart stuck ferments thanks to its good ability to assimilate fructose and its resistance to ethanol and SO2. Recommended for the production of sparkling wines processed by Traditional or Charmat methods. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Champagne.

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MANGROVE JACK'S CS DRIED YEAST CIDER M02- 9G A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.Suitable for brewing all types of cider.Attenuation: HighFlocculation: HighUsage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of juice. Ferment at 18-24 degrees C (64-75 degrees F) for best results.Storage Recommendations: Store in the fridgeGluten Free9g Sachet. Mangrove Jack's Yeast Pamphlet

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Commonly referred to as "Chico" this yeast is a craft brewing standard, loved for its extremely clean character.  This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers. Specifications: Temperature Range: 60–72F (16–22C) Flocculation: Medium-Low Attenuation: 73-77% Alcohol Tolerance: 12% 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 world-famous Weihenstephan lager strain with unique technological specs and high sedimentation. Dried to perfection by the experts at Fermentis.

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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).Flocculation: MediumAttenuation: 71-75%Temperature Range: 62-72F, 16-22CAlcohol Tolerance: 12% ABV Styles: American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer 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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One of the fastest, cleanest, and most neutral of all Red Star wine yeasts. Recommended for reds, whites and sparkling wines. Excellent fermentation characteristics and resistance to difficult winemaking conditions! Fermentative Properties Fast fermentation. Wide temperature range: 10°C - 35°C (50°F - 95°F). Yeast with a high tolerance to ethanol (up to 16% vol.) and to SO2.  Ferments to dryness with very low nitrogen requirements. Killer strain with excellent settlement. Organoleptic Properties Neutral strain perfect for optimum varietal aromatic expression. Premier Cuvee brings roundness to elegant wines. This strain produces characteristic aromas of the Champenoise method: bread crust, hazelnut, butter... Suggestions of Applications Adapted to all types of wines: red, white, rosé or sparkling. Ideal for high quality sparkling wine with traditional or Charmat method made from Chardonnay or Pinot (Noir, Blanc and Gris). Performs very well for restarting stuck fermentations. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above.

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 A very good fermenter with regular kinetics to avoid peaks of temperature. This strain respects varietal character and is adapted to full-bodied reds such as Bordeaux varietals. Also a good choice for whites and rosés at low temperature. Excellent choice for oak barrel fermentation. Fermentative Properties Short lag phase and medim regular kinetics. Killer factor sensitive but excellent settlement into the must. Good alcohol resistance (up to 15% vol.). Ability to ferment within a large temperature range (14°C to 35°C, 57°F to 95°F) and recommended for fermentations with limited temperature control (unjacketed tanks and barrels). Low nitrogen requirements and good resistance to difficult conditions (strongly clarified musts, high SO2 content). Very low production of volatile acidity. Organoleptic Properties Limited impact on the aromatic profile of the wine to highlight high quality grape. Good respect of varietal and terroir characteristics. Clean strain characterized by a very low production of volatile acidity and acetaldehyde. Suggestions of Applications Ideal strain to secure regular fermentaions even in barrels. Well adapted to the production of high quality wines: full-bodied reds, rosé, and white wines.  Strongly recommended for Bordeaux varietals. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Montrachet.

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Fermentis SafCider™ AS-2, The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Usage Recommendations: For sweet and dry ciders from fresh or concentrated apple juices. Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Medium malic acid consumption (up to 0.9g/L) Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters

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Selected from a French cultivar, Côte des Blancs is one of the most traditional aromatic strains for white wines. An excellent choice for fruity wines or sweet wines. Fermentative Properties Medium and regular kinetics. Killer factor sensitive but excellent settlement. Alcohol tolerance 14% by volume. Medium nitrogen needs. Recommended temperature range 14-30°C (57-86°F) Organoleptic Properties Wines obtained with the Premier Côte des Blancs present elegant fruity and floral aromas. Good ester and higher alcohol producer that can enhance neutral varieties. This strain promotes varietal aromas, especially in very aromatic varieties such as Sauvignon Blanc, Moscato, Riesling, etc. Suggestions of Applications Ideal for all white and rosé wines with intense varietal expression such as Sauvignon Blanc, Riesling, Gewurztraminer, Moscato.  Optimum aromatic expression for the production of wines from neutral grape cultivars such as Chardonnay. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above.

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A specially selected strain of Saccharomyces Cerevisae designed for distiller's use in grain mash fermentations for ethanol. DADY will produce maximum alcohol yields under controlled temperatures (less than 90°F, 32°C). It has been the choice of many producers in North America for over 20 years. It has been used for the manufacture of light spirit and Whiskeys. It is also used on corn mash and syrup fermentations.

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Description: The same shockingly clean Lutra that you love in liquid form is now available in a convenient dry format. Dried Lutra's clean canvas, huge temperature range, high alcohol tolerance and fast finishing speeds means unrivaled flexibility and versatility for nearly any style. For a refreshing pseudo-lager or a huge imperial stout -- for any reason you're using a neutral dry yeast, use Dried Lutra and get more, faster.Flocculation: Medium-HighAttenuation: 75-82%Temperature Range: 68-95° F (20-35° C)Alcohol Tolerance: 11%

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MANGROVE JACK'S CS DRIED YEAST MEAD M05 - 10G A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.Suitable for all styles of mead.Attenuation: Very HighFlocculation: HighUsage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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A pure culture Whiskey Strain of Saccharomyces Cerevisiae used widely in commercial whisky, with robust and authentic aromatics even in high-alcohol fermentations. Includes the advantage of complete nutrition and glucoamylase. This enables both complete dextrin conversion of malt or grain for maximum yield as well as rapid fermentation to 15% ABV which is very high for standard whiskey “low beers”. 72g package is sufficient for a 6.6 gallon batch. 1kg package is sufficient for 92 gallons.

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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.Flocculation: MediumAttenuation: 72-76%Temperature Range: 60-72F, 15-22CAlcohol Tolerance: 10% ABVStyles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer 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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Good fermenter that produces full bodied reds. Encourages varietal fruity flavors balanced by complex aromas especially with Cabernets. Also gives character to less robust grapes or lighter reds. A good choice for wines aged in barrels. One of the best choices for quality red wines. Fermentative Properties This strain is a strong fermenter with medium regular kinetics. Killer factor neutral but good settlement in recommended parameters. Good alcohol tolerance (up to 15% vol.). Recommended for fermentation between 17°C and 30°C (64°F to 86°F). Controlled temperature preferred. High nitrogen requirement Organoleptic Properties This yeast encourages the development of varietal fruit flavors, balanced by complex and intense aromas (ripe red and black fruit), especially when using grapes from the Cabernet family. Ideal for structured red wines with very good polyphenol extraction. Provides an improved mouthfeel perception and smooth tannins. Suggestions of Applications Ideal strain for full-bodied reds: Cabernet Sauvignon, Merlot, Cabernet Franc, Zinfandel. Premier Rouge gives character to less robust red grapes, or those picked before optimum development. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Pasteur Red

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Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.   QUICK FACTS Beer Styles:  Norwegian farmhouse ales, fast fermented neutral ales Aroma:  Relatively neutral, at high temperatures slight orange and citrus notes Attenuation:  Medium to High Fermentation Range: 25 - 40°C (77 - 104°F); Optimal: 35 - 40°C (95 - 104°F) Flocculation:  Very High Alcohol Tolerance:  12% ABV Pitching Rate:  50-100g/hl to achieve a minimum of 2.5-5 million viable cells/ml BREWING PROPERTIESIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. Neutral flavor profile across the temperature range with notes of orange and citrus./li> The optimal temperature range for LalBrew® Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew® Voss yeast, a pitch rate of 50-100g per hL of wort is sufficient to achieve a minimum of 2.5-5 million viable cells/mL. 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 dry brewing yeast in sterile water is generally recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. However, our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation. 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 30-35°C (86-95F). 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 30-35°C. 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. LalBrew® Voss 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 LalBrew® Voss yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew® Voss 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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Fermentis SafCider™ AC-4, the best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Usage Recommendations: For sweet and dry ciders from fresh or concentrated apple juices. Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Very low malic acid consumption (less than 0.4 g/L) Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

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A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.Flocculation: Medium-LowAttenuation: 73-77%Temperature Range: 60-72F, 15-22CAlcohol Tolerance: 11%ABV Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial 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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Fermentis SafCider™ TF-6, the best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Usage Recommendations: For sweet ciders from fresh apple juices. Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Please note that those observations are based on French cider recipe trials. Sweet and round mouthfeel strengthening candy like sensation. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). • High malic acid consumption (up to 1.4g/L) Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer

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This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, 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: LowAttenuation: 73-77%Temperature Range: 56-70° F (13-21° C)Alcohol Tolerance: Approximately 10% ABV Styles: American Wheat or Rye Beer, Berliner Weisse, Biere de Garde, Cream Ale, Dusseldorf Altbier, Fruit Beer, Kolsch, Northern German Altbier, Spice, Herb, or Vegetable Beer 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 top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. Suitable for American style pale ale, American double IPA, American style imperial stout and more.Attenuation: HighFlocculation: High Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 18-23 degrees C (59-74 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet.

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BRY-97 has a quick start and vigorous fermentation, which can be completed in 4 days above 17°C. This yeast strain performs best when used at traditional ale temperatures. BRY-97 has medium to high attenuation and is a flocculent strain of yeast. Settling can be promoted by cooling and use of fining agents and isinglass. Because of flocculation, it may slightly reduce hop bitterness levels.

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