Search results for "kveik yeastery"

MANGROVE JACK'S CS DRIED YEAST BAVARIAN WHEAT M20 - 10G Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more.Attenuation: MediumFlocculation: LowUsage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. Ferment at 18-30 degrees C (59-86 degrees F) for best results.Storage Recommendations: Store in the fridgeGluten Free10g Sachet. Mangrove Jack's Yeast Pamphlet

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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 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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Unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed Simplifies traditional processes while providing clean, efficient fermentation Recommended for Baijiu, Rice Wine, Corn or Wheat Spirits, Chicha/Sake-Style Wash, and Direct-Starch Fermentations Ferment between 82-97°F Angel Yeast Yellow Label is a unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed. Ideal for grain-based spirits, rice wines, or exploratory washes, it simplifies traditional processes while providing clean, efficient fermentation. Ferments raw or cooked rice, corn, wheat, etc., without a mash step Contains alpha‑amylase, glucoamylase, and phytase for starch breakdown Strong fermentation at 82–97 °F (28–36 °C) Works in both solid and liquid fermentation setups Fermentation completes in 4–15 days depending on process Packed with ≥40 billion cells/gram, max 6.5% moisture, low heavy metals Fermentation Range82–97°F (28–36°C) Usage Rate0.3–0.8 kg per 100 kg grain (0.6–0.8%) depending on fermentation method InstructionsFor raw grain: mix starch with hot water, cool to ~30 °C, add yeast‑enzyme pack, stir periodically (first 3 days in solid ferment), ferment 8–15 days. For cooked grain: rehydrate in ~30–35 °C water, pitch at 24–30 °C, ferment 4–15 days. ApplicationsBaijiu • Rice Wine • Corn or Wheat Spirits • Chicha/Sake-Style Wash • Direct-Starch Fermentations

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A highly aromatic strain suitable for white & rosé wines, this moderate fermenting yeast confers fragrant aromatics esters to the wine which enhances varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape or to enhance where the grape itself is lacking. Suitable for Riesling, Gewurztraminer and more. Alcohol Tolerance: 14% ABV Usage Directions: No rehydration required - add directly to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F). Storage Recommendations: Store in a cool, dry place. 8 gram package

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Did I ferment that? Excellent choice for your Czech lager fermentations Urkel allows for a nice balance between hops and malt. This strain can produce sulfur aromas during fermentation, but it cleans up during lagering.  Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile with that classic Czech edge you are looking for. Specifications: Temperature Range: 52–58F (11–14C) Flocculation: Medium Attenuation: 71-75% 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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 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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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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For those wanting to ferment with genuine yeast strains when making Whiskey, Rum, Vodka, and Gin look no further than the Distiller's Range for home craft distilling! Still Spirits Distillers Rum Yeast is a specialist active dried Rum distiller’s yeast. This strain produces an optimum congener profile for full-flavored, smooth, and rounded rum spirit. 0.7 ounce packet sufficient for up to 6.6 gallons.

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This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. Flocculation: LowAttenuation: 76-80%Temperature Range: 70-95°F, 21-35°CAlcohol Tolerance: 12% ABV Styles: Saison 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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WiFi/Bluetooth Enabled RAPT ControllerThe RAPT Controller is mounted to the top of the boiler body, allowing for easy operation when you have the unit set on the ground. The controller can be tilted upwards to give you an even better view, or it can be removed from the BrewZilla entirely if you’d prefer to mount the controller on your wall or lay it down on a workbench. From the controller, you’ll orchestrate your entire brew day. Program mash steps, dial in element power, and operate the integrated pump all from one screen. But the RAPT Controller is much more than a beautiful, full-color display switch board. Once synced to the RAPT Portal, you’ll be able to track, record and monitor your brews online. No need for handwriting notes or punching brew day details into your phone – all of the data from your brew is automatically logged to your portal profile. This information doesn’t just include your mash profile; it also captures detailed information about your element power and pump activity, opening the door for very precise repeatability. And the RAPT Portal isn’t just a digital archive for your brew days. With your BrewZilla powered on, you can control your brewery from virtually anywhere using your phone’s web browser. Not sure when you’ll be home from work or your kid’s ball game going into extra innings? No problem! Before you head out, simply log into the RAPT Portal from your phone and tell the BrewZilla to start heating your strike water. Along with remote control, the portal enables you to program alarms and push notifications for all of your boil additions. We’ve all been caught up with a side task and failed to throw in that yeast nutrient or clarifying agent at the end of the boil, but the BrewZilla has the back of even the most forgetful brewer! But wait, there’s more! In addition to WiFi connectivity, the RAPT Controller is also a Bluetooth gateway device. KegLand is currently developing various Bluetooth devices such as the Bluetooth Beacon Thermometer and other sensors which will be compatible with your brewery upon release. The RAPT Controller is able to receive information from Bluetooth Low Energy (BLE) devices, adjusting its processes based on this new stream of information while simultaneously logging it to your RAPT Portal. With the Bluetooth Beacon Thermometer, for example, you’ll be able to feed temperature readings from the top of your mash bed to the controller. The controller will then compare this reading with the main temp probe reading at the base of the kettle and adjust element cycling based on these combined readings. Finally, the RAPT Controller WiFi connectivity allows you to update the controller’s firmware with a single click. Take advantage of new features and accessories as soon as they become available by simply keeping your BrewZilla connected to your local WiFi network. And again, the WiFi is already built-in! No need to come back for an expensive add-on accessory down the road. High Capacity Malt PipeWith an approximately 23.5 lb capacity, the BrewZilla can mash nearly 50% more grain than similar sized models of the Anvil Foundry and Grainfather G30. If you want to fill your fermenter with more than a 5-gallon batch worth of wort, or brew the highest gravity beer recipes, the BrewZilla is the brewhouse for the job. And the included malt pipe is just the beginning. If you want to expand your brewery’s grain capacity even further, KegLand makes Boiler Extension Kits and Extended Malt Pipes for that very purpose. The malt pipe features a perforated section at the bottom which improves mash recirculation flow without sacrificing efficiency. Concave Base with Center DrainingLeave no wort behind! The concave base with center drain means you’ll be able to extract every last drop of wort to your fermenter. If you’ve brewed in a traditional flat bottom kettle, this center drain may be a bit perplexing at first. Many brewers are used to whirlpooling after the boil to pull hop matter into the center of the kettle, then transfer out using a pick-up tube that pulls from the kettle wall in order to avoid sucking up the solids. But fear not! One of the key features of the BrewZilla is the false bottom protection screen. This screen avoids the need for doing a whirlpool, filtering wort as it transfers and blocking more than 95% of hops and hot break from getting sucked into the pump. This not only prevents blocked pump issues, it also increases the efficiency of your brewhouse by eliminating kettle loss from wort that may have otherwise been left behind. Ultra Low Watt Density ElementsThe concave base on the BrewZilla also allowed for larger heating elements with significantly lower watt density than other breweries. When a lot of energy is coming off of a small element, the local temperature near the element can be so high that it scorches the wort and causes caramelization. Lower watt density essentially means you can produce lighter color beers that would otherwise have fallen victim to caramelization effect. It also reduces that chance of boilovers and reduces stress on the elements which extends their life expectancy. Easy Access Built-In PumpThe built-in pump allows you to recirculate your wort during the mash for improved efficiency and more even temperature distribution. But it can also be used to transfer your wort from kettle to fermenter rather than relying on a gravity feed, and with the optional CIP Rotor, you can use the pump to clean your BrewZilla (or fermenter) after every use. During your brew day you’ll be able to control the pump from the RAPT Controller with a dedicated button for turning the pump on and off. Another feature you’ll find on the controller is adjusting the pump flow. This doesn’t control the actual volume of the flow (you can do that from the ball valve located on the recirculation arm), but rather cycles the pump on and off automatically based on your setting. At 100%, the pump remains on continuously. But at 80%, the pump will cycle to be on 80% of the time and off 20% of the time. This may not be a feature that every brewer thinks they need, but it’s an excellent way to avoid running the pump dry accidentally, as the time the pump is off allows recirculating wort to filter through the grain bed and back into the pump inlet. If you flip over the boiler, you’ll find the magnetic drive pump and all the plumbing is right at your fingertips. This means you don’t have to disassemble the base in order to access the pump for cleaning or maintenance if required. It also means the plumbing can be changed more easily too. For instance, the unit comes as standard with the plumbing from the pump feeding both the recirculation arm and the transfer valve, but you change this so the tap outlet bypasses the pump if you prefer. Perfect for DistillationIf you want to expand your lineup of homemade libations to offer Spirits in addition to Ales & Lagers, the BrewZilla makes an excellent pot still! Add the Distillation Lid upgrade and pair it with an AlcoEngine Copper Reflux Condenser or Copper Pot Still Top. AlcoEngine Stills have been selling on the home market for years and offer some of the most affordable, beginner-friendly stills you'll find. Features: Gen 4.1 Stainless steel construction 9 gallon total capacity with a finished beer output of 5-6 gallons WiFi/Bluetooth Enabled RAPT digital temperature controller Automatic step mashing with 6 programmable stages 110-120V power and plug 12.5A Requires 20A circuit Dual heating elements (1000 watts and 500 watts) Stainless steel 1/2" ball valve for gravity draining or transferring via pump Immersion wort chiller included Stainless steel malt pipe/basket Stamped in volume markers Glass lid Adjustable lid clamps (do not use with glass lid in place - see below) Magnetic drive pump for recirculation, transfers, and cleaning Recirculation arm PPSU sight glass Bottom handle for easy lifting and pouring Rubber feet Temperature reads in °F or °C Approximately 32.75" H (with recirculation arm) x 12.5" D Recommended max. grain bill: 23.5 lbs AlcoEngine Still ready with the purchase of a Distillation Lid Pump Specs: Max Capacity: 2.9–3.1 gal/min Max Head: 4.9–6.8 ft. Poles: 2 Frequency: 50–60Hz Power: 6 watts Current: 60 mA Speed: 2600–3000rpm Duty Cycle: Continuous Capacitor: 2µF Input/Output: 13mm barb Water Resistance: IPX2 Power Options: 110v: 110V power and standard plug Dual heating elements (1000 watts and 500 watts) 220v: NEMA 6-30R plug Dual heating elements (1900 watts and 500 watts) Please Note: Due to patent restrictions in the United States, the malt pipe has been redesigned with one set of bottom feet. This model does not include the "two stage" malt pipe as advertised by KegLand Click here for Instruction Manual Warning:  Do not engage the adjustable lid clamps when brewing with the BrewZilla's standard glass lid. The clamps are only intended to be used with distillation lids or other metal accessories. With too much tension, it is possible for the lid clamps to break the glass lid when engaged. Warning: If you are going to use an extension cord with the BrewZilla, you must ensure that the cord is the correct gauge and properly rated to suit the power requirements of your brewery. See the reference chart below for the recommended gauge based on your unit and the length of cord you wish to use.

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Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete. Flocculation: Medium-HighAttenuation: 73-77%Temperature Range: 46-58°F (8-14°C)Alcohol Tolerance: Approximately 9% ABV Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Marzen, Schwarzbier (Black Beer), Traditional Bock 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 for juicy, hazy, NE IPAs. Hardly a one-trick pony, it can also be a great choice as a house ale strain. Juicy. Fruity. Juice is the go-to strain for hazy, juicy New England style IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Resulting in a beer that is at once round in mouthfeel but retains a nice sharp citrus edge. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full. This strain has demonstrated the need for higher wort dissolved oxygen (DO) levels than most ale strains. Target 20-25 ppm DO or set the oxygen regulator flow to 50% higher than normal. Specifications: Temperature Range: 64–74F (18–23C Flocculation: Medium 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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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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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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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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MANGROVE JACK'S CS DRIED YEAST BAVARIAN LAGER M76 - 10G A bottom fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains as well as a fuller, more rounded malt character with well-promoted hop flavours.Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, Rauchbier and more.Attenuation: HighFlocculation: MediumUsage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 8-14 degrees C (45-57 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

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LalBrew NovaLager is a true bottom fermenting Saccharomyces pastorianus hybrid from the novel Group III (Renaissance) lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovoLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation and high flocculation. The distinct flavor profile is very clean, slight esters over a wide temperature range. Through expression of a β-glucosidase enzyme, LalBrew NovaLager can promote hop biotransformation and accentuate hop flavor and aroma. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production. Beer Styles: Lagers Aroma: Clean, low to medium ester, no sulfur Attenuation: 78-84% Fermentation Range: 50-68°F (10-20°C) Flocculation: Medium Alcohol Tolerance: 13% ABV

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Traditional Kölsch yeast strain, fairly flocculent and versatile. Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allow brewers to produce clean, bright beers in a shorter amount of time. Specifications: Temperature Range: 60–69F (16–21) Flocculation: Medium 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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A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.Flocculation: LowAttenuation: 74-78%Temperature Range: 58-74° F (14-23° C)Alcohol Tolerance: Approximately 10% ABV Styles: American Wheat or Rye Beer, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier 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 best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase. Specifications: Temperature Range: 62–70F (17–21C) Flocculation: High Attenuation: 73–75% 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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SafBrew™ HA-18 is powerful solution which will produce a lot of flavours in the final beer, thanks to high ester release. This mix will also produce phenols, giving a potentially clove or spicy flavor to the beverage. This product is All-In-1™ SafBrewTM HA-18 is a powerful solution (consisting of POF+ Active Dry Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers - such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast). Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC3.2.1.3), Emulsifier E491 (Sorbitan monostearate) SAFBREW™ HA-18 OVERVIEW Total Esters: High Total sup.alcohols: High Apparent attenuation: 98-102% Floculation: – Sedimentation: Medium  Dosage/Temperature 20-32 grams per 5.28 gallons of wort at ideally 77.0°F – 95.0°F (25°C – 35°C). Usage Direct pitching: Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F) With prior rehydration: Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 32 °C (68.0°F – 89.6°F). Leave to rest for 15 minutes Gently stir Pitch in the fermentor SafBrew HA-18 is not suitable for re-pitching and for bottle and cask conditioning. Storage For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short period not exceeding 7 days there is an exception to these rules. Shelf Life 36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged. 25 gram packet

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Tibicos, or water kefir, is a traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY) held in a polysaccharide biofilm matrix created by the bacteria. It is often consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Use water, sugar and Water Kefir Grains to produce your own healthy, bubbly lacto-fermented beverage. Water Kefir is non-dairy and can be flavored easily. It has a much milder flavor than Kombucha. You will receive: 1 packet (2 tsp.) dehydrated Water Kefir Grains & instructions You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover fine mesh plastic strainer (no metal) wooden or plastic spoon 1/ 4 cup sugar (unbleached evaporated cane sugar works best) 3 cups water (filtered, spring or well water is ideal) Water Kefir grains Notes on sugar: Water Kefir grains do like to have a bit of mineral content in the liquid. With spring or well water, the minerals are present. With tap or filtered water, many of the minerals are removed. You can use molasses, rapadura, or other minimally refined sugars as a supplement to replace those minerals. Be sure not to use too much, as over mineralization can also be a problem. Directions: 1) Heat one cup of the water. Put it in the jar and stir in the sugar until thoroughly dissolved. Add the rest of the water and stir again. 2) Add the Water Kefir grains to the sugar water. Cover & secure with elastic band. Allow to culture at room temp (68° to 78° F. is ideal). Choose a draft-free spot, away from direct sunlight, where the jar won't be disturbed. Dehydrated grains will take 3 to 5 days to rehydrate, live grains will be ready in 2 days. 3) When the dehydrated grains are plump & translucent, they are ready to make Water Kefir. Strain the grains from the liquid, using a plastic strainer. The first batch may have an off flavor when rehydrating- if so, it can be discarded. 4) For your next batch of Water Kefir, put the grains into fresh sugar water, following the same instructions. Let culture for 2 days. Longer culture times make a more sour product, shorter times make a sweeter product. As your grains increase in volume, you can move up to a larger container. Just use the same ratios: 1/4 c. sugar per quart. The more grains in the jar, the faster it will ferment.There are many ways to flavor and use your Water Kefir. Check out our instructions for a Second Fermentation. Ingredients: organic sugar and molasses, water kefir culture Probiotic bacteria found: Lactobacillus, Streptococcus, Pediococcus, and Leuconostoc, with yeasts from Saccharomyces, Candida, and Kloeckera. non-GMO, gluten free, vegan, organic, reusable, vegetarian  

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This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic sweaty horse blanket character of indigenous beers such as gueuzes, lambics, and sour browns.May form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop. Flocculation: MediumAttenuation: Very HighTemperature Range: 60-75° F (15-24° C)Alcohol Tolerance: Approximately 12% ABV Styles: 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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