Beer Yeast

A traditional Norwegian Kveik strain that has an extremely wide fermentation temperature range. This strain has been traditionally used in farmhouse style beers however, due to it’s fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired, and hop forward beers. On the cool end of the range Loki is super clean; producing little to no esters. As things warm up, it tends to produce a huge fruit ester profile. Temp: 65-100°F, 18-38°C Flocculation: Med-High Attenuation: 75-85% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

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. Temp: 75-97°F, 24-36°C Flocculation: Low Attenuation: 75-85% Alcohol Tolerance: 12% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

A20 Citrus plus A04 Barbarian equals A24 Dry Hop. When this blend gets going on your hoppy beer, the hop aroma explodes. The unique yeast strain combination will produce incredible aromas of peach, apricot and citurus that will underscore pale ales, IPAs, and any other hop driven brew. Temp: 64-74°F,18-23°C Flocculation: Med Attenuation: 74-78% Cell Count: 200 Billion White Labs Equivalent: N/AWyeast Equivalent: N/A  Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

A04 Barbarian will attack your IPAs with esters of stone fruit when paired with citrus hops. Who doesn’t love that combo in their beer... tasty! For an exceptionally balanced IPA we highly recommend A04 Barbarian. Temp: 62-70°F, 16-21°C Flocculation: Medium Attenuation: 73-74% Cell Count: 200 Billion White Labs Equivalent: N/AWyeast Equivalent: N/A Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea selected from nature by University of the Sciences in Philadelphia, PA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol so you can ferment your beer and sour it in one simple step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs Aroma: Sour, red apple, stone fruit, peach Attenuation: High Fermentation Range: 68-77°F Flocculation: High Alcohol Tolerance: 9% ABV

Read more less

Safbrew T-58 yeast is a specialty ale yeast ideal for imparting a unique estery, peppery, and spicy flavor to your beer. With 11.5g of yeast cells, it forms a solid sediment at the end of secondary fermentation, making it ideal for bottle and cask conditioning. Perfect for specialized ales.

Read more less

Saflager S-23 yeast is a bottom fermenting strain from Germany's VLB (Berlin). Used by many commercial breweries in the Western Europe, this strain is known for producing lagers with fruity and ester-y notes, high sedimentation and medium final gravity.

Read more less

French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer. Suitable for producing Saisons and farmhouse style beers up to 14% ABV. Attenuation: Very High Flocculation: Medium Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 26-32 degrees C (79-90 degrees F). Storage Recommendations: Store in the fridge.

Read more less

Fermentis SafLager S-189 originated from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew a wide range of lager and pilsen beers. This lager yeast works at a wide temperature range between 9-22°C (48.2-71.6°F) but ideally between 12-15°C (53.6-59°F). Highly flocculant.

Read more less

Safale US-05 is a premium yeast strain specifically tailored for producing American-style, ales. It originates from the US, has a high attenuation rate, and produces the characteristic flavors of an American-style ale. Ideal for producing pale ales, IPAs, and other light-colored beers.

Read more less

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 our 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). Temp: 72-76°F, 22-24°C Flocculation: Medium Attenuation: 68-74% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

B48 Triple Double is a classic strain for abbey ales. Producing a modest amount of esters with little to no phenolic characteristics. It’s wise to pay close attention to this strain as it likes to sit on top of the wort for the duration of fermentation and may result in a sluggish or slow fermentation. Temp: 65-77°F, 18-25°C Flocculation: Medium Attenuation: 74-78% Cell Count: 200 Billion White Labs Equivalent: Abbey Ale – WLP530Wyeast Equivalent: Trappist High Gravity™ – WY3787   Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

A10 Darkness is exemplary for use in stouts, porters, browns, as wells as amber ales. Its unique character pairs perfectly with roasted and caramel malts. Due to it’s alcohol tolerant nature, this strain will also work well in high gravity beers. Temp: 62-72°F, 17-22°C Flocculation: Medium Attenuation: 71-75% Cell Count: 200 Billion White Labs Equivalent: Irish Ale – WLP004Wyeast Equivalent: Irish – WY1084Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

Classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary. This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas balanced by subtle black pepper phenols. Yeast settling times can be long, usually requiring filtration for bright beers. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. Diastaticus. This yeast strain is not a genetically modified organism (GMO). Temp: 65-78°F, 18-26°C Flocculation: Low Attenuation: 77-83% Cell Count: 200 Billion Alcohol Tolerance: 12% Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

Read more less

Fermentis SafLager S-189 originated from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew a wide range of lager and pilsen beers. This lager yeast works at a wide temperature range between 9-22°C (48.2-71.6°F) but ideally between 12-15°C (53.6-59°F). Highly flocculant.

Read more less

Fermentis SafLager S-189 originated from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew a wide range of lager and pilsen beers. This lager yeast works at a wide temperature range between 9-22°C (48.2-71.6°F) but ideally between 12-15°C (53.6-59°F). Highly flocculant.

Read more less

Safbrew T-58 yeast is a specialty ale yeast ideal for imparting a unique estery, peppery, and spicy flavor to your beer. With 11.5g of yeast cells, it forms a solid sediment at the end of secondary fermentation, making it ideal for bottle and cask conditioning. Perfect for specialized ales.

Read more less

Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers. Attenuation: Very High (82 - 88%) Flocculation: Medium Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F). Storage Recommendations: Store in the fridge.

Read more less

Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers. Attenuation: Very High (82 - 88%) Flocculation: Medium Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F). Storage Recommendations: Store in the fridge.

Read more less

Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant. Suitable for Belgian Pale Ales and Abbey Ales Attenuation: High (73 - 77%) Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F). Storage Recommendations: Store in the fridge.

Read more less

Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant. Suitable for Belgian Pale Ales and Abbey Ales Attenuation: High (73 - 77%) Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F). Storage Recommendations: Store in the fridge.

Read more less

Safale S-04 is a robust and reliable dry ale beer yeast. With high-quality ingredients and good sedimentation, this yeast is perfect for creating superior ales of all kinds. It's fast-acting and remarkably flocculent, making it a brewer's best friend when it comes to efficiency and top-notch results. 

Read more less

Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers. Attenuation: Very High (82 - 88%) Flocculation: Medium Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F). Storage Recommendations: Store in the fridge.

Read more less

Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers. Attenuation: Very High (82 - 88%) Flocculation: Medium Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F). Storage Recommendations: Store in the fridge.

Read more less