Yeast

Mangrove Jack's M42 New World Strong Ale 10g

Mangrove Jack's M15 Empire Ale Yeast 10g

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

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).

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.

Mangrove Jack's M21 Belgian Wit Yeast 10g

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

Alcotec Rum Turbo Yeast is for grain or molasses based recipes, we have added a GA (glucoamylase) enzyme which breaks down dextrins which are leftovers from the raw materials after fermentation (grain, rice etc.). For grain based recipes, you also need to pre-treat the wash with Alcotec Alpha Amylase Enzyme (Sold separately). Contains complete nutrition for rapid fermentation. Producing full, rich fruity aromatics, it also includes glucoamylase enzyme to break down and convert starch and carbs into sugars for optimum yield.73g sachet, suitable for 25 litre fermentations.Contains both Turbo Yeast, Yeast Nutrient, Amylase Enzyme and Vitamins. Contents: Yeast, enzymes, nutrients, vitaminsNOTE: The brew must contain the legal amount of fruit/berries.

Specialty yeast selected for the production of aromatic beers with typical phenolic character (clove and peppery notes) and rich in fruity and floral flavors. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer. Dosage/Temperature50 to 80 g/hL (0.07 – 0.11 oz/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).Usage1. Direct pitching:Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).2. With prior rehydration:o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).o Leave to rest 15 to 30 minuteso Gently stiro Pitch in the fermentorWeight: 11,5gIngredients: Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)

LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed Lallemand and Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.LalBrew Pomona™ yeast exhibits vigorous fermentation that can be completed in 4-5 days. Aromas of peach, citrus, and tropical fruits. This strain is POF negative.Saccharomyces cerevisiaeflocculation: mediumalcohol tolerance: >10% ABVattenuation: medium to high (80%)fermentation temperature: 18-22°Cdosage: 50-100 g/hl

SafLager SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify Glutathione-bound thiols trough biotransformation. As a result, beers crafted with SafLager SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes. SafLager SH-45 is the first natural (non-GMO) thiol lager yeast that is able to liberate bound thiols from hops. Suitable for, but not limited to, modern hoppy lager beer styles such as India Pale Lager (IPL), Cold IPA, West Coast and NZ pilsner. Attenuation: 77-82 %Flocculation: mediumOptimum fermentation temperature: 12-18 °CProducer: Fermentis  Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491Content: 11,5g

Mangrove Jack's M47 Belgian Abbey Yeast 10g

WildBrew™ Sour Pitch is a high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. Produces a clean and balanced citrus flavor profile suitable for both traditional and modern sour beer styles.When inoculated under the right conditions, WildBrew™ Sour Pitch delivers consistent results, combined with a safe and easy way to handle bacteria in the brewery. The culture is suitable for various beer souring techniques, such as kettle souring. For best results the wort should ideally be unhopped or at very low IBU-levels.Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.Classified as Lactobacillus plantarum, a facultative hetero-fermentative strain (produces lactic acid, carbon dioxide and acetic acid or ethanol).Dosage: 10 g / 100 lSuitable pH at inoculation: >3.4Temperature: 30 - 40 °C (86 - 104 °F)

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).

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.Ingredients:Yeast, emulsifier E491

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

LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew® Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weisse, Gose, Hefeweizen, Dunkelweizen, and Weizenbock. Flocculation: lowFinal gravity: mediumFermentation temperature: 17 - 22 °CStrainSaccharomyces cerevisiaeBeer stylesAmerican Wheat, Berliner Weiss, Dunkelweizen, Gose, Roggen/Rye, Weizen/Weissbier, Weizenbock, WitbierAttenuation75-82%Temperature range17 - 25°C (63 - 77°F)FlocculationLowAromaFruity, slight banana and cloveAlcohol tolerance12% ABVPitching rate50 - 100g/hL

White wine yeast. Store in a cool place. For up to 25L.Ingredients: Yeast, yeast nutrients

Wyeast 1318 London Ale III Yeast

Wyeast 1056 American Ale Yeast

Fermentis Red Star Premier Blanc 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

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

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).

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)Ca 14x16cm and height ca 1-1,5cm.

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.

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.Ingredients:Yeast, emulsifier E491

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.Ingredients:Yeast, emulsifier E491

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

From the oldest operating brewery in Munich, White Labs is excited to bring you Premium Active Dry WLP860 Munich Lager Yeast. Carefully cultivated and preserved by brewing monks observing time-honored traditions, this strain is renowned for its clean, crisp fermentation balanced by a distinct malty sweetness.Whether you're brewing a Märzen with its rich, toasty notes, a Helles with its golden brilliance, or a Bock with its full-bodied complexity, this yeast can do it all - a dependable and versatile strain, sure to be a new favorite for lagers.WLP860 Munich Lager Yeast is a hybrid of S. cerevisiae and S. eubayanus belonging to the Frohberg group, meaning it has roughly 50% of each parent’s genome.Perfect for:Amber LagerAmerican LagerBockCream AleDark LagerDopplebockHellesMarzenPale LagerPilsnerRauchbierSchwarzbierVienna LagerWhite Labs WLPD860 Dry Munich Lager 11g YeastWeight: 11g - for 20L (5 gal) wort.Attenuation: 68 - 72 %Alcohol tolerance: 5 - 10 %Flocculation: MediumOptimum fermentation temperature: 9 - 11 °C (48 - 52 °F)STA1: NegativeProducer: White LabsIngredients: Yeast, E491 emulsifier.

Neutral lager yeast strain that thrives across a wide temperature range, allowing for faster and warmer (optimally 10 - 20 °C) fermentations while preserving a clean and crisp flavour. Produces low levels of diacetyl and sulfur, ensuring a refined final product. This yeast strain is reliable and as the name suggests, is remarkably versatile. It excels in beer styles where a clean fermentation is desired, particularly in Lager or IPA where you want the hops to be the star of show.Attenuation: 78 - 84 % Alcohol tolerance: 13 %Flocculation: mediumOptimum fermentation temperature: 10 - 25 °C (50 - 77 °F)Producer: Mangrove Jack's

Specialty yeast selected for the production of wheat beers having neutral fruity flavors with specific phenolic character (clove and peppery notes).  Yeast that doesn’t completely ferment maltotriose giving some mouthfeel to the beer.  Yeast having a medium sedimentation forms no clumps but a powdery haze when resuspended in the beer. Dosage/Temperature50 to 80 g/hL (0.07 – 0.11 oz/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).Usage1. Direct pitching:- Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.- Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps.Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.2. With prior rehydration:- Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F).- Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.Weight: 11,5gIngredients: Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)

SHORT DATE. SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes. SafBrew™ BR-8 sensory profileSafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.Dosage/TemperatureOptimal fermentation temperature 15°C – 25°C (59°F – 77°F). Instructions of use:- Rehydratation:  SafBrew™ BR-8 should not be rehydrated directly in the beer.- Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.- Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2  (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.- Carbonation will be achieved in 1 to 3 months of maturation.*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.Ingredients:Yeast (Brettanomyces bruxellensis), Sorbitan MonostearateWeight: 5g

SafBrew™ HA-18 is a powerful solution (consisting of POF+ Active Dry Brewer’s 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).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 flavour to the beverage.Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)Weight: 25gAlcohol tolerance: 18%Attenuation: 98-102%Dosage / Temperature100 to 160 g/hl at ideally 25°C – 35°C (77.0°F – 95.0°F). Use① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).② With prior rehydration:o Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).o Leave to rest for 15 minuteso Gently stiro Pitch in the fermentor

SafBrew™ DA-16 is the obvious choice for dry flavorful beers, such as Brut IPA, and a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and flavorful beers, particularly fruity and hoppy ones such as Brut IPAs. SafBrew™ DA-16 is also recommended for very high gravity wort, allowing a level of alcohol up to 16% ABV.SafBrew™ DA -16 is an All-In-1™ solution from Fermentis especially for dry, hop forward, fruity beers. With the influence of the selected yeast, this solution is not only efficient and practical, it also enhances distinct hop characters and fruity esters. The perfect solution to make deliciously dry, fruity beers and amazing aromas, in a variety of ABV levels.Ingredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)Weight: 25gAlcohol tolerance: 16%Attenuation: 98-102%Dosage / Temperature: 100 to 160 g/hl at ideally 20°C – 32°C (68.0°F – 89.6°F) Usage① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 25°C – 35 °C (77.0°F – 95.0°F).② With prior rehydration:o Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 37 °C (77.0°F – 98.6°F).o Leave to rest for 15 minuteso Gently stiro Pitch in the fermentor

LalBrew Farmhouse is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.  LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics.Strain: Saccharomyces cerevisiaeBeer styles: FarmhouseAroma: Clove, pepper, tropical fruitAlcohol tolerance: 13% ABVAttenuation: 78-84%Temperature range: 22 - 30°C (72 - 86°F)Flocculation: LowPitching rate: 50 - 100g/hL

An All-In-1™ yeast & enzyme blend for lower carb* dry Lager beers. SafBrew™ LD-20 is the perfect choice for the production of very dry and neutral lager beers with reduced residual sugars. SafBrew™ LD-20 is made of both active dry yeast and enzymes and allows the production of beers containing the same level of alcohol with a reduction of up to 20% of carbohydrates including dextrins.Weight: 25gAlcohol tolerance: 10 - 11 %Attenuation: 98-102% (Very high)Dosage / Temperature: 100 to 160 g/hl at ideally 12°C to 20 °C (53.6°F - 68.0°F)Ingredients: Yeast (Saccharomyces pastorianus), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate)UsageGently sprinkle the dry mix into at least 10 times its weight of sterile water, or boiled and hopped wort, at 20°C to 28°C (68°F to 82.4°F). Let it rest for 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.Alternatively, you can choose to pitch directly, depending on your equipment, habits and preferences, at 12°C to 20 °C (53.6°F - 68.0°F)SafBrew™ LD-20 is not suitable for re-pitching or for bottle and cask conditioning.*meaning reduction of up to 20% carbohydrates in the beer vs same yeast without enzyme. The information provided by Fermentis is for informational purposes to the attention of professionals only. We make no representation or warranty of any kind, express or implied, regarding the information: regulatory and intellectual property requirements (including product use and claims) shall be reviewed locally for their particular purposes.

SafBrew™ DW-17 is a powerful All-In-1 solution (consisting of active dry yeast and enzymes) for the production of very dry and complex beers with fruity, woody and some subtle sour notes. SafBrew™ DW-17 is also recommended to ferment very high density worts producing a level of alcohol up to 17% ABV.Weight: 25gAlcohol tolerance: 17 %Attenuation: 98-102% (Very high)Flockulation: - Dosage/Temperature: 100 to 160 g/hL (0.13 – 0.21 oz/gal) at ideally 20°C – 32°C (68.0°F – 89.6°F). Ingredients: Yeast (Saccharomyces cerevisiae POF+), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier: sorbitan monostearate (E/INS 491).Usage① Direct pitching:Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).② With prior rehydration:o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).o Leave to rest 15 to 30 minuteso Gently stiro Pitch in the fermentor

German bottom fermenting lager strain from a university in Berlin. Produces soft and fresh malt character and balanced, elegant esters - perfect for styles such as lagers, pilsners and california commons. The pack contains 12g active dry yeast for up to 23L of beer.Brewly Berlin Lager Yeast- Alcohol Tolerance: High (11%)- Temperature Range: 9-15°C (48-59°F)- Attenuation: Very High 85%- Flocculation: High- Net Weight: 12g (0.42oz)- Yeast strain: Saccharomyces pastorianus- 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.Ingredients:Yeast, emulsifier E491