Search results for "kveik yeastery"

A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures while retaining a neutral flavor character with subtle citrus fruit notes. M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs. M12 Kveik Yeast is a single culture yeast that uses an isolate of the most important single strain in the naturally mixed culture 'Voss' Kveik blend. This member of Kveik family of yeast is so called because it originates from Voss in Norway, where the culture has been carefully maintained by Sigmund Gjernes since the 1980s. Each Kveik yeast has its own specific profile, but they are all known for their ability to ferment across a wide temperature range, include temperatures as high as 40°C (104°F)! Furthermore, unlike most familiar farmhouse style yeasts, which are often phenolic - Kveik ferments with an exceptionally clean taste profile, with just a delicate hint of fruity esters. These qualities, along with their interesting backstory, have meant Kveik yeasts have become the exciting new trend in the craft brewing world, especially for brewing IPAs - the Voss Kveik being perfect for American style IPAs on account of its restrained orange-citrus flavour profile. However, their use is potentially even more exciting for the home user, especially those in warmer climes, due to the reduced reliance on cool ambient fermentation temperatures.Attenuation: High (77-82%)Flocculation: Very High Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment 20-40 °C (68-104 °F) but for optimal results ferment at 30-40 °C (86-104 F).Storage Recommendations: Store in the fridge.10g Sachet.

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Blend of 3 kveik strains conquers wort, leaving tropical fruit flavors in its wake. Kveiking [Kuh-vahy-king] noun: A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. verb: Hopefully not an Old Norse term for an activity we should not be promoting. The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character. Specifications: Temperature Range: 75–97F (24–36C) Flocculation: Low Attenuation: 75-85% 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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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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Traditional farmhouse yeast from Voss, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a clean flavor profile with hints of orange peel & citrus. Every batch is PCR tested to ensure quality. 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:VOSS 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 68-104°F (20-40°C). Optimum Fermentation Temp: 68-104°FFlocculation: Medium to HighAlochol Tolerance: 12% ABV (LalBrew® Voss 12%) Attenuation: 75-80%Similar Strains: WLP520, OYL061Gluten-free

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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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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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Triple Distilled Turbo should be used where ultimate alcohol quality is of primary importance. Only use where cool air temperature (between 18 Degrees Celsius) can be maintained. This is a revolutionary breakthrough in Turbo Yeast development making it possible to produce "triple distilled" quality alcohol in the home. It is essential to use Turbo Carbon with Triple Distilled Turbo Yeast.

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Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a house strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. Flocculation: HighAttenuation: 69-73%Temperature Range: 55-75° F (13-24° C)Alcohol Tolerance: Approximately 12% ABV Styles: American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, 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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Traditional Alt yeast strain however, this German ale strain can do just about anything. Kaiser is ready to produce an array of German-style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner Weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels. Specifications: Temperature Range: 56–65F (13–18C) 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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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 500g package Data Sheet

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The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. Flocculation: LowAttenuation: 73-77%Temperature Range: 64-75°F (18-24°C)Alcohol Tolerance: Approximately 10% ABV Styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), 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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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 Whiskey Yeast is a specialist active dried Whiskey distiller’s yeast producing an optimum congener profile for elegant, well-rounded and refined whiskey spirit for oak aging. 0.7 ounce packet sufficient for up to 6.6 gallons.

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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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Capri’s juicy ester aromatics, tropical flavors, and bright citrus notes emphasize the desirable qualities from the two popular parent strains: A38 Juice & A43 Loki. Capri is a small-celled warrior fit to bring out the best of your IPAs! Introducing Capri, an experimental Saccharomyces cerevisiae strain created in Imperial Yeast's lab by directing brewing yeast through their idle sexual cycle via fungal sporulation, designed to explore the natural bio-diversity normally off limits to brewing yeast. The Juicy ester aromatics of A38 Juice fuse with the tropical flavors and bright citrus notes of A43 Loki creating a delightfully pleasant drinking experience.  Capri is prone to stay in suspension when in large tank vessels, volatilize sulfur early, form a tight yeast cone harvest. Try dry hopping additions with this strain for a more active fermentation. This yeast strain is not a genetically modified organism (GMO). Specifications: Temperature Range: 68–86F (20–30C) Flocculation: Medium Attenuation: 68-74% 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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Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile. Flocculation: LowAttenuation: NATemperature Range: 60-75°F, 15-24°CAlcohol Tolerance: 12% ABV Styles: New World Cider, New World Perry, Apple Wine, Common Cider, Common Perry, Cyser (Apple Melomel), English Cider, French Cider, Fruit Cider, New England Cider, Other Specialty Cider or Perry, Traditional Perry, Ice Cider 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 authentic Kolsch strain from one of Germany's leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers. Alcohol Tolerance: 10% Flocculation: Low Attenuation: 73-77% Temp: 55-70°F (13-21°C) Beer Styles: Kolsch, Altbier, International Amber Lager, Festbier 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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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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