Dry Yeast

200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)

400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)Size: About 14x16cm and 2-3cm height.

Famous German bottom fermenting lager strain originating from Weihenstephan. Gives clean flavors and highly drinkable beers with excellent balance between floral and fruity aromas - perfect for styles such as lagers, pilsners and california commons. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (10%)- Temperature Range: 9-22°C (48-72°F)- Attenuation: Very High 83%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Aerate. If fermentation temperature is 12°C use 2 packs for 23L, if 9°C use 3 packs.

American ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and produces very crisp, clean and balanced beers with low diacetyl. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (12%)- Temperature Range: 15-22°C (59-72°F)- Attenuation: High 80%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

English ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as ESB, pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and produces classic, slightly estery beers with aromatic, fruity aroma. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (12%)- Temperature Range: 17-23°C (63-74°F)- Attenuation: High 80%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

This special yeast strain is for the production of ales traditionally produced on the East coast, New England in the US. It produces very fruity esters, in particular tropical fruits. The low sedimentation properties contribute to a final beer with a natural suspended turbidity characterizing beers from New England.- Alcohol Tolerance: Medium (8%)- Temperature Range: 15-23°C (59-74°F)- Attenuation: Medium 75%- Flocculation: Low- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

Special yeast strain for the production of hazy ales such as pale ales, IPAs, DIPAs and TIPAs. With these hop forward beers in mind, the strain offers creamy, juicy mouthfeel with some residual sweetness, tropical fruity esters and low flucculation.- Alcohol Tolerance: High (11%)- Temperature Range: 15-23°C (59-74°F)- Attenuation: Medium (74-79%)- Flocculation: Low- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

Hornindal is a unique Norwegian kveik strain that produc ales with tropical flavor and complex aroma fast and clean up to 32°C. Can be used in Pale Ales, IPAs, Stouts, Imperial Stouts, Barley wines and Porters.- Alcohol Tolerance: Very high (16%)- Temperature Range: 20-37°C (68-98°F)- Attenuation: Medium-High (75-82%) - Flocculation: High- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

Voss is a unique Norwegian kveik strain that produce neutral ales with light fruity flavors fast and clean up to 35°C. Can be used in Pale Ales, IPAs, Stouts, Imperial Stouts, Barley wines and Porters.- Alcohol Tolerance: High (12%)- Temperature Range: 20-40°C (68-104°F)- Attenuation: Medium-High (77-82%) - Flocculation: Very high- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

Special strain from a well known Belgian Abbey, perfect for fermentation of all kinds of Abbey ale; Blondes, Dubbel, Tripel and Quadruple - as well as Belgian pale- and strong ales. It offers fruity amazingly complex esters, subtle phenolics and very clean character.- Alcohol Tolerance: Medium (10%)- Temperature Range: 15-25°C (59-77°F)- Attenuation: Medium (73-77%) - Flocculation: Medium- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

Top fermenting German ale strain perfect for producing beer styles such as Kölsch and Belgian Wit. It offers fast fermentation, neutral character and low ester profile.- Alcohol Tolerance: High (11%)- Temperature Range: 15-22°C (59-72°F)- Attenuation: High (80-84%) - Flocculation: Low-Medium- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

Yeast strain for production of lovely Belgian- and French style Saison and Farmhouse ales. It offers fruity, floral, complex phenolic notes with crisp character and good mouthfeel.- Alcohol Tolerance: High (12%)- Temperature Range: 15-25°C (59-77°F)- Attenuation: Very high (85-88%) - Flocculation: Low-Medium- Net Weight: 12g (0.42oz) - Packed in a protective atmosphere.- Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

This special yeast strain has its origin in Bavaria, Germany. It is especially used to produce German wheat beer styles like Hefeweissen/Weiss beer. It can be used to produce any kind of wheat beer including American Wheat and Belgian Wit. The final aroma is very estery, rich in flavours of phenolic aromas of banana and clove.Brewly Weissbier Ale Yeast- Alcohol Tolerance: High (12%)- Temperature Range: 12-25°C (53-77°F)- Attenuation: High 80%- Flocculation: Low- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

Yeast strain specifically selected from a famous region in France for its perfect character for cider, champagne and fruit wine fermentation. The strain has very high alcohol tolerance, great flocculation and the ability to ferment at low temperatures. The pack contains 6g active dry yeast for up to 30L of cider or wine.- Alcohol Tolerance: Very High (19%)- Temperature Range: 9-31°C (48-88°F)- Flocculation: High- Attenuation: Very High- Net Weight: 6g (0.21oz) - Packed in a protective atmosphere.- Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)UseSprinkle the yeast directly in up to 30 liters (8 gallons) of juice/must. Alternatively, rehydrate the yeast.

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. Lutra’s success in dry form is related to the remarkable history of kveik.Note: Dried Lutra is a Gluten-Free product.Strain TypeKveiksFlocculationMedium-HighAttenuation75-82%Temperature Range68–95° F (20–35° C)DiastaticNoPhenolicNoAlcohol Tolerance15% ABVOmegas own recipe specifik for this strain:- Lutra® Kveik Helles Pseudo-Lager Recipe

The very first dry yeast from Escarpment Labs. House Ale is a versatile strain that can be used to reliably ferment IPAs, Blond Ales, Stouts, and more. It offers the same reliable fermentation you can expect from Escarpment Labs, but in a dry, easy-to-pitch format.For more information about using House Ale (including recommended pitch rate & storage parameters), visit our data sheet.Each 11g pouch can be pitched in up to 20L (5 gallons) of 1.065 (17°P) wort.

WLP001 now as Dry Yeast! WLP001 California Ale yeast is famous for its clean flavors and hardy fermentations and is known for its use in hoppy beers. It accentuates hop flavors and aromas and attenuates well, even for high-gravity beers. A higher-than-average attenuation leads to drier beers as well as medium flocculation to leave a clean and crisp beer. With a healthy pitch and yeast, WLP001 is also quick at reabsorbing diacetyl. - Best-selling yeast- Can be used in almost any style of ale (from IPA to kölsch)- Beautifully accentuates hop flavors and aromasPerfect for: American IPA, American Wheat Beer, Barleywine, Blonde Ale, Brown Ale, California Common, Cider, Double IPA, Dry Mead, Imperial Stout, Old Ale, Pale Ale, Porter, Red Ale, Stout, Sweet Mead.WLP001 California Ale Yeast is genetically distinct from other strains of similar origin, making this the only California Ale Yeast out there.  Our dry yeast is also tested using proprietary qPCR methods, allowing for higher sensitivity for potential wild yeast contaminants.  Using WLP001 Dry California Ale Yeast, you will get the craft industry’s most popular strain, known for its clean and robust fermentations, along with the confidence of the uncompromising White Labs quality control standards.White Labs WLP001 Dry California Ale YeastWeight: 11g - for 20L (5 gal) wort.Dosage: 0,5-1 g/LAttenuation: 73-85%Alcohol tolerance: 15%Flocculation: mediumOptimum fermentation temperature: 18-23°CIngredients: Yeast, E491 emulsifier.

This famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

Saflager S-189 is a very popular bottom-fermented yeast strain from the Hürlimann brewery in Switzerland, and is used by many other commercial breweries. The S-189 is perfect for German lagers such as Münchener Helles, German Pilsner and other classic lager types. It gives wonderfully easy-drinking beers with a neutral fermentation character, while giving the hops and malt a chance to play freely.Yeast strain: Saccharomyces PastorianusFermentation: 80-85%Alcohol tolerance: 10.5%Flocking: highYeast temperature: 9-15°C, ideal is 12°CFlocculation: HighManufacturer: FermentisIngredients: Yeast, Emulsifier E491Quantity: 11.5g, for up to 20 liters of beer.

This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.Sedimentation: high.Final gravity: medium.Attenuation: mediumAlcohol tolerance: 10,5 %Flocculation: highOptimum fermentation temperature: 9 - 15 °C, ideal 12 °CProducer: FermentisIngredients: Yeast (Saccharomyces pastorianus), emulsifier E491Content: 11,5g

American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.Ingredients: Yeast (Saccharomyces cerevisiae), Emulsifier: E491 (Sorbitan monostearate)

German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch beers, Belgian Wits and some versions of Session Beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting.Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491

Fruity driven strain that adds mouthfeel and body to the beer. Recommended for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and New England IPA. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.Formerly known as “Safbrew S-33”.Attenuation: low - mediumAlcohol tolerance: 11 %Flocculation: lowOptimum fermentation temperature: 15 - 20 °CProducer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Content: 11,5g

A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.Formerly known as “Safbrew T-58”.Attenuation: lowAlcohol tolerance: 9 %Flocculation: mediumOptimum fermentation temperature: 15-24 °CProducer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Content: 11,5g

This yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers. Attenuation: highOptimum fermentation temperature: 18 - 28 °C (64 - 82 °F)Producer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

The Safale BE-256 yeast is recommended for brewing trappist and other abbey style beers.It ferments fast with very high attenuation and reveals well-balanced, subtlearomas.Formerly known as “Safbrew Abbaye”.Attenuation: very highAlcohol tolerance: 11 %Flocculation: highOptimum fermentation temperature: 12 °C - 25 °C (ideal 15 °C - 20 °C)Producer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.Ingredients: Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491

Fermentis Cider yeast Safcider AB-1, for all types of ciders even under difficult fermentation conditions. Technical characteristics:Excellent settlement strengthBroad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Low nitrogen requirements: from 150ppm of Yeast Available NitrogenVery good assimilation of fructoseYield sugar/ alcohol: 16.3 g/L for 1% alc./vol.Maximum SO2 level recommended: 70mg/LMinimum turbidity level recommended: 50 NTUFlocculation: highOptimum fermentation temperature: 10 - 30 °C

LalBrew New England is an American East Coast style ale strain selected specifically for its fermentative consistency and its ability to allow hop flavors and aromas to remain prominent while also providing the fruity notes brewers seek when brewing “East Coast” style ales.A typical fermentation with New England will produce tropical and fruity esters, notably stone fruits like peach.East Coast-style ales a sister style to their West Coast counterpart – but with yeast that naturally produces fruit forward flavors and aromas. Sometimes cloudy, sometimes not, East Coast-style ales are centered around an ideology of a mixed bouquet of fruit and hops on the nose, and a similar blend when tasted.New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. Attenuation: Medium - highAlcohol tolerance: 9 %Flocculation: MediumOptimum fermentation temperature: 15 - 22 °C (59 - 72 °F)Producer: Lallemand

BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation.Attenuation: medel - högAlcohol tolerance: 9 %Flocculation: HighOptimum fermentation temperature: 15 - 22 °C (59 - 72 °F)Producer: Lallemand

Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It 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) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!Attenuation: HighAlcohol tolerance: 14 %Flocculation: HighOptimum fermentation temperature: 10 - 22 °CProducer: Lallemand

LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. While similar to LalBrew® New England, this strain produces a great deal more mouthfeel and body. The fruity character is more rounded when compared to the New England strain where the tropical character tends to dominate.This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter and Sweet Stout.Typical flavor descriptors:– Most notably Apricot– Slight peach but not as prominent– Some sweeter notes such as Vanilla, creamyAttenuation: Medium to highAlcohol tolerance: 10 %Flocculation: MediumOptimum fermentation temperature: 18 - 23 °C (64 - 73 °F)Producer: Lallemand

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 vide range of fermentation temperatures (25 - 40 °C) with a very high optimal range (35 - 40 °C). 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 temparture range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.Voss Kveik is a single strain of Saccharomyces cerevisiae traditionally used to brew Norwegian farmhouse ales but truly suitable for a number of beer styles. Do not be afraid to push the limit with this yeast, it can sustain higher temperatures, does not produce off-flavors but instead earthy, estery and citrusy notes.Attenuation: Medium - highAlcohol tolerance: 12 %Flocculation: Very HighOptimum fermentation temperature: 25 - 40 °C (77 - 104 °F)Producer: LallemandContent: 11g

Diamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.In Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits: Vigorous fermentation that can be completed in 5 daysHigh attenuation and High flocculationNeutral flavor and aroma, typical of traditional lagersThe optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F) Alcohol tolerance: 13%Flocculation: highFermentation temperature: 10 - 15°C (50 - 59°F)Manufacturer: LallemandIngredients: Yeast , Emulsifier E491

LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the new Group III line that has been selected to produce pure lagers with distinct flavor characteristics and superior fermentation performance.LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation. The distinctive flavor profile is very clean, light esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in collaboration with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a new hybrid strain of Saccharomyces cerevisiae x Saccharomyces eubayanus that defines a new Group III (Renaissance) lager line that differs from all other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and uses University of California Davis (USA) patented technology that inhibits the production of hydrogen sulfide (H2S) off-flavors, reducing the maturation time associated with lager beer production.Fermentability: High Alcohol tolerance: 13%Flocking: MediumFermentation temperature: 10 - 20 °CDegree of fermentation: 78-84%Manufacturer: LallemandIngredients: Yeast , Emulsifier E491

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity. Aroma and flavor is sour, red apple and stone fruit, notably peach. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.Aroma and flavor is sour, red apple and stone fruit, notably peach. The optimal temperature range for WildBrew Philly Sour yeast when producing traditional styles is 20 °C (68 °F) to 25 °C (77 °F). In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved.Pure Strain is STA1 negative.Attenuation: HighAlcohol tolerance: 9 %Flocculation: HighOptimum fermentation temperature: 20 - 25°C (68 - 77°F)Producer: Lallemand

Fermentis Red Star Premier Blanc Yeast

A strain of Saccharomyces cerevisiae, derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have recently been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.Formerly known as Red Star Montrachet.Alcohol tolerance: 15 %Optimum fermentation temperature: 15 °C - 35 °CProducer: Fermentis

A wine yeast from Red Star (Fermentis). Fast fermenting strain that ensures a regular fermentation even at low temperature (down to 12 °C). Very low production of volatile acids and sulfur.Allows an optimum aromatic expression for the production of wines derived from neutral grape cultivars such as sauvignon blanc and muscat.Also suitable for cider, rosé and sparkling wine.Alcohol tolerance: 14 %Optimum fermentation temperature: 12 °C - 30 °CProducer: Fermentis

A wine yeast from Red Star (Fermentis). Premier Cuvée originates from France and was specially selected by Lesaffre. The fastest, cleanest and most neutral fermenter in our product range. Able to ferment within a wide temperature range: 7 - 35 °C. Ferments to dryness. Especially suitable for chardonnay, pinot noir and sparkling wine. Also excellent for dry white wines with grape character. Performs very well for restarting stuck fermentations Alcohol tolerance: 18 %Optimum fermentation temperature: 7 - 35 °CProducer: Fermentis

Wine yeast from Red Star (Fermentis). Selected by the University of California, Davis. Widely used in the USA. Provides a vigorous fermentation and low levels of volatile acids and acetaldehyde at appropriate access to nutrients. Promotes softness and roundness in full-bodied wines.Encourages development of varietal fruit flavors, balanced by complex aromas when using grapes from the Cabernet family. Also good for use with grapes picked early. Very suitable for wines matured in oak.Formerly known as Red Star Pasteur Red.Alcohol tolerance: 15 %Flocculation: LowOptimum fermentation temperature: 17 °C - 30 °CProducer: Fermentis

Lalvin EC-1118 5g Wine, Cider & Champagne Yeast

The Lalvin Bourgovin RC212 yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.Attenuation: N/AAlcohol tolerance: 16 %Optimum fermentation temperature: 20 - 30 °CProducer: Lallemand

Lalvin QA23, selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2.Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer.Attenuation: N/AAlcohol tolerance: 16 %Flocculation: N/AOptimum fermentation temperature: 14 - 28 °C

Mangrove Jack's M02 Cider Yeast 10g

Mangrove Jack's M05 Mead Yeast 10g

A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour 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.Attenuation: High (77-82 %)Flocculation: Very High (5/5)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).

Mangrove Jack's M15 Empire Ale Yeast 10g

Mangrove Jack's M20 Bavarian Wheat Yeast 10g

Mangrove Jack's M21 Belgian Wit Yeast 10g

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.This French Saison ale yeast strain brings all the sophistication and complexity of classic Saison ale production to the home brew and small brewery setting. Spicy and peppery characteristics are prominent with an undertone of the ubiquitous fruity character.This is a highly characterful yeast strain that will dominate all but the highest hopping rates and complex malt bills. Beers fermented with this yeast will tend to be dry in the finish often with a slight drying acidity and peppery notes, aiding drinkability at higher alcohol levels. Higher alcohol beers may have an increased ester production and warming alcohol notes.This yeast strain will perform exceptionally well up to 14% ABV.Suitable for producing Saisons and farmhouse style beers.Förjäsbarhet: 85 - 90 %Alkoholtolerans: 14 %Flockning: 3/5Jästemperatur: 26 - 32 °C (79 - 90 °F)Tillverkare: Mangrove Jack's

Mangrove Jack's M31 Belgian Tripel Yeast 10g

Mangrove Jack's M36 Liberty Bell Ale Yeast 10g

Mangrove Jack's M41 Belgian Ale Yeast 10g

Mangrove Jack's M42 New World Strong Ale 10g

Mangrove Jack's M44 US West Coast Yeast 10g

Mangrove Jack's M47 Belgian Abbey Yeast 10g

Mangrove Jack's M54 California Lager

M66 Hophead Ale Yeast is a special blend of yeast and enzyme designed to enhance the hop aromatics and esters in your beer. M66 brings the fruity, citrus and juicy notes of the hops to the forefront and provides a well-balanced malt flavour and hop aroma profile.The included enzymes (pectinase and beta-glucosidase) are sometimes utilized in winemaking to enhance aromatic qualities by cleaving volatile aromatic compounds from the grapes. The same activity works with hops too, by cleaving volatile aromatic terpenes (linalool in particular), which enhances some of the aromatic qualities of the hops.Förjäsbarhet: 74 - 82 %Alkoholtolerans: 10 %Flockning: 4/5Jästemperatur: 18 - 22 °C (64 - 72 °F)Tillverkare: Mangrove Jack's

Mangrove Jack's M76 Bavarian Lager Yeast 10g

Mangrove Jack's M84 Bohemian Lager Yeast 10g

Yeast and nutrient blend especially developed to give a clean and neutral yeast profile. This strain of Saccharomyces cerevisiae is perfect if you want to try making your own Hard Seltzer at home. With its clean and neutral taste and aroma, it leaves a lot of space for flavoring. Recommended for fermentation of simple sugars such as dextrose, one package is sufficient to ferment up to 20 l with a maximum of 5% ABV. If you want to ferment a slightly stronger base, further nutrient and an increase in temperature towards the end of fermentation are recommended.Mangrove Jacks Hard Seltzer Yeast & Nutrient 25 gramAttenuation: 90 - 100 %Alcohol tolerance: 5 %Flocculation rate: 5/5Optimum fermentation temperature: 20 - 25 °C (68 - 77 °F)Producer: Mangrove Jack's

Specially dried cider yeast to give a fantastic cider, also works perfectly for champagne. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried mead yeast to give a pure mead with little to no esters. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Bordeaux. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Bourgogne character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Madeira character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Port Wine character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Sherry character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Steinberger character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Tokayer character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Saccharomyces Bayanus, neutral universal yeast for wine. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Bayanus).

Specially dried neutral yeast for white wine (Vitvin). For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Saccharomyces Bayanus yeast for restart if the fermentation has stopped. Add directly into the fermenter or make a starter. For up to 25L. Store in a cool place.Ingredients: Yeast 21g (Saccharomyces Bayanus).

Coobra 6 Magnum Yeast. Super yeast.

Turbo Yeast – Coobra T3 Basic | For: 7kg of sugar and 21L of waterFermentation time: 5 days - Optimal Fermentation Temperature: 20-25°C - Alcohol level: 16%Ingredients: Yeast, nutrient, vitamins and trace vitaminsNet weight: 90g

Coobra Basic 24h - Turbo Yeast. ATTENTION! The brew must contain the statutory amount of fruit. Do not use airlock.UseFill up the fermentation vessel with 21 liters of 400C water. Add 6kg of sugar and stir until everything is properly dissolved. Then pour the contents of the bag into the brew and stir for about 1 minute. Leave to ferment at 20-300C, the best room temperature is 250C, however. ATTENTION! The brew must contain the statutory amount of fruit. Do not use airlock.Contents: Yeast, yeast nutrition, vitamins and trace elements.Net weight: 205 grams

Coobra Pure Yeast 100g

Contains genuine whisky strain widely used in Scottish distilleries. Especially good for promoting whisky aroma on the spirit as well as correct mouth feel and effect.Coobra Spirit Yeast - Special selected whisky turbo yeastWhisky yeast can be applied for mash made of grain, maize, rice and similar. For breaking starch into fermentable sugars is necessary to use enzyme amylase included in the sachet Amyloglucosidase.UseSprinkle yeast on surface of your room temperature mash, wait for 20 minutes before mixing it well. Fermentation up to 12% alcohol in 3-6 days (depending on mash and fermentation temperature).- For 25 liter mash- 72g pack

T3 "Snabbsats" Quick Kit 7kg - Turbo Yeast. ATTENTION! The brew must contain the statutory amount of fruit. Do not use yeast tubes.Instructions for use: Dissolve 7kg of sugar (alt. 6kg) in lukewarm water and fill up to 25 litres. Pour in the contents of the bag and shake or stir vigorously. Add statutory amount of fruit. Freeze at room temperature (20-250C).Contents: Yeast, yeast nutrient salt, vitamins and trace elements.Net weight: 130g.

Vodka Star turbo yeast is used for extreme purity in alcohol production. Alcotec developed the Vodka Star turbo yeast for extremely pure alcohol fermentations, allowing lower speed to achieve a cleaner end product. This is borderline to being a turbo yeast, but as it really contains all ingredients in one sachet, we have classified it amongst the other turbo's.Making fruit shotsThis turbo yeast can handle fruit fermentations, something most other turbo's can't do (well). The Vodka Star actually excels in this and prouces very clean spirit from most fruit recipes.UseThe Vodka Star is designed to handle 6 kgs of sugar in a 25 litre solution. For even purer result, change downwards to 5.5 kgs per 25 litres (you will then sacrifice a small amount of alcohol but that is the price for extreme purity). Fermentation should be ready in 5-6 days.Weight: 66gContents: Yeast, nutrients, vitamins

Alcotec 200 is the only "stackable" turbo yeast. Use up to max 200 liters (8 bags). The fact that it can handle such large volumes is due to its temperature collateral - when larger volumes generate a lot of heat during the fermentation. Max 6kg sugar per bag of yeast.

Alcotec 48 Turbo Yeast is probably the best selling turbo in the world. It is based around a "pure" yeast strain which is a temperature tolerant, high alcohol distillers strain. With the unique precisely composed nutrition, containing the nitrogen source, pH regulator, trace minerals, vitamins and an antifoaming agent, it is the perfect yeast compound for creating a high alcohol wash. It has a "dual" use, you can either use it for 20% (21% in special circumstances) alcohol in 5-6 days, or 14% in 48 hours (hence the name). The alcohol level is simply determined by the amount of sugar you add at start. Alcotec 48 includes mineral absorbents for ultra purity. Comes in 135g sachets

Alcotec 24 Turbo Yeast is the fastest turbo in the galaxy. Capable of fermenting to 14% alcohol in just 24 hours from start. For sugar/water based washes. Ambient temperature interval 20-30 °C, best 25 °C. Alcotec 24 is available in 205g consumer sachets

3-component turbo yeast. Fermenting out 8 kg of sugar in about 10 days, depending on temperature. Provides a very clean fermentation. Hurrying the fermentation heavily while it actually becomes at least as good as a regular "slow" fermentation. You lose no taste through this product, nor are there any side effects with a faster fermentation.Ingredients: Yeast, vitamins, enzymes and trace mineralsWeight: 140g

You'll be harnessing the power of umami in no time with Escarpment Labs new Koji Rice! Their koji is grown in an ideal environment created by a perfect balance of heat and humidity, before being harvested, freeze-dried, and sealed in our ready-to-use pouches. This versatile, single-use product can be used to make many different fermented foods, allowing for new techniques and flavor experiences.Hard to imagine using a mold in your everyday cooking? Escarpment Labs Koji Rice comes with easy-to-follow instructions that will have you mastering the art of miso, shoyu, and shio koji as fast as you can say umami!For recipes and instructions: click here.

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. Lutra’s success in dry form is related to the remarkable history of kveik.Note: Dried Lutra is a Gluten-Free product.Strain TypeKveiksFlocculationMedium-HighAttenuation75-82%Temperature Range68–95° F (20–35° C)DiastaticNoPhenolicNoAlcohol Tolerance15% ABVOmegas own recipe specifik for this strain:- Lutra® Kveik Helles Pseudo-Lager Recipe

Yeast Stop does what the name says, it stops the yeast from fermenting by killing the yeast in beer and wine.Weight: 10gDosage: 10g per 23 liter.Ingredients: potassium sorbate 5g, sodium disulphite 5g