71B-1122 LALVIN WINE YEAST
71B-1122 (14% alcohol tolerance)
For producing wines with a fruity aroma. Ideal for concentrates. Ideal for young wines not meant for aging and when varietal character and fruity aromas are desired.
COOPERS ALE YEAST (7 GRAMS)
Coopers Ale Yeast
A good all-round yeast for a variety of ales. Produces complex woody, fruity esters at warm temperatures; reported to be more heat tolerant than other strains. Recommended fermentation temp: 65-75° F; medium attenuation and flocculation. Optimum temp: 65°-75° F
7gram pack $1.25
K1V-1116 (12-14% alcohol tolerance)
All purpose. For producing wines from grapes and fresh fruit. Great for sweet meads.
LALLEMAND NOTTINGHAM ALE BREWING YEAST (11 GRAM)
NOTTINGHAM DRY YEAST
The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F
11GRAM PACK $1.40
LALVIN 1118 YEAST
EC-1118 (18% alcohol tolerance)
For producing all white wines, sparkling wines, ciders and to restart stuck fermentations.
Yields a dryer version compared to the Lalvin 1116.
0.75 per pack
LIQUOR QUICK TURBO YEAST
LIQUOR QUIK™ TURBO PURE X-PRESS™
A professional Turbo Yeast v.2006. Makes up to 18% alcohol by volume (ABV). Produces a very clean wash with minimal congeners. Makes 25 liters (6 USG) of alcohol.
LIQUOR QUIK HIGH ALCOHOL SUPERYEAST
LIQUOR QUIK™ HIGH ALCOHOL SUPERYEAST™ MINI
Makes up to 20% alcohol by volume! To make 1.1 gallon batches. Perfect for use with liqueur extracts.
.8oz PACK $1.45
MONTRACHET RED STAR WINE YEAST
MONTRACHET (SACCHAROMYCES CEREVISIAE)
Guarantees a quick start of the fermentation. Good alcohol resistance (till 15% vol.), large temperature range (15°C to 35°C, 59°F to 95°F). Ideal strain for big volumes of wine when looking for a secure fermentation and full bodied red and white wines. Does require aging wines to eliminate by product odor of hydrogen sulfide.
0.50 per pack
MUNTONS ALE YEAST (6 GRAMS)
MUNTONS ALE YEAST
Medium attenuation, low flocculation. Good all-purpose ale yeast. Optimum temp: 57°-77° F
6 GRAM PACK $1.00
PASTEUR CHAMPAGNE RED STAR WINE YEAST
PASTEUR CHAMPAGNE (SACCHAROMYCES BAYANUS)
Strong strain with a very high alcohol tolerance (>16% vol.). Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for dry white wines.
PREMIER CUVE'E PRISE DE MOUSSE RED STAR WINE YEAST
PREMIER CUVE'E - PRISE DE MOUSSE (SACCHAROMYCES BAYANUS)
The fastest, cleanest and most neutral fermenter. High tolerance to ethanol (till 18% vol.) and free sulphur dioxides. Performs well for restarting stuck fermentations. Excellent for sweet or sparkling wines.
0.60 per pack
SABREW WB-06 DRY WHEAT YEAST 11.5G
SAFBREW WB-06 DRY WHEAT BEER YEAST
A specialty yeast selected for wheat beer fermentation. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation: low. Final gravity: high. Temperature range: 15°C - 24°C (59°F - 75°F).
11.5GRAM PACK $3.50
SAFALE ENGLISH S-04
SAFALE S-04 DRY ALE YEAST
English ale yeast for the production of a large range of ales. Fast fermentation. Sedimentation: high. Final gravity: medium. Temperature range: 15°C - 24°C (59°F - 75°F).
11.5GRAM PACK $3.15
SAFALE US-05 DRY ALE YEAST
American ale yeast producing well balanced beers with a very clear crisp end palate. Sedimentation: medium. Final gravity: low to medium. Temperature range: 15°C - 24°C (59°F - 75°F).
11.5GRAM PACK $3.35
SAFBREW S-33 DRY BREWING YEAST
A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.
11.5 GRAM PACK $1.90
SAFEBREW T-58 DRY YEAST
SAFBREW T-58 DRY BREWING YEAST
Known for its high ester, spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% v/v.
11.5GRAM PACK $2.05
SAFLAGER S-23 DRY LAGER YEAST 11.5G
SAFLAGER S-23 DRY LAGER YEAST
Genuine bottom fermenting commercial yeast for lager and pilsner beers production. Sedimentation: high. Final gravity: medium. Temperature range: 11°C - 24°C (51°F - 75°F), ideally ( 11°C - 15°C (51°F - 59°F).
11.5GRAM PACK $4.20
WHITE LABS ABBEY ALE LIQUID YEAST
WLP530 ABBEY ALE
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78; Flocculation: medium to high; Optimum Ferm Temp: 66-72
WHITE LABS BAVARIAN WHEAT LIQUID YEAST
WLP351 BAVARIAN WEIZEN YEAST
Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."
Attenuation: 73-77% Flocculation: Low Optimum Ferm Temp: 66-70F Alcohol Tolerance: Medium
WHITE LABS BELGIAN GOLDEN ALE LIQUID YEAST
WLP570 BELGIAN GOLDEN ALE
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Attenuation: 75-80; Flocculation: Low; Optimum Ferm Temp: 68-75
WHITE LABS BELGIAN SAISON ALE
WLP565 BELGIAN SAISON I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75; Flocculation: Medium; Optimum Ferm Temp: 68-75
WHITE LABS BELGIAN WIT ALE LIQUID YEAST
WLP400 BELGIAN WIT ALE
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78; Flocculation: low-medium; Optimum Ferm Temp: 67-74
WHITE LABS BRITISH ALE LIQUID YEAST
WLP005 BRITISH ALE
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70
WHITE LABS BURTON ALE LIQUID YEAST
WLP023 BURTON ALE
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75; Flocculation: Medium; Optimum Ferm Temp: 68-73
WHITE LABS CABERNET RED WINE LIQUID YEAST
WLP760 CABERNET RED WINE
High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90
WHITE LABS CALIFORNIA ALE LIQUID YEAST
WLP001 CALIFORNIA ALE
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73
WHITE LABS CHARDONNAY WINE LIQUID YEAST
WLP730 CHARDONNAY WINE
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. Good choice for all white
and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90
WHITE LABS DRY ENGLISH ALE LIQUID YEAST
WLP007 DRY ENGLISH ALE
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70
WHITE LABS EDINBURGH SCOTTISH ALE YEAST
WLP028 EDINBURGH/SCOTTISH ALE
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales and can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75; Flocculation: Medium; Optimum Ferm Temp: 65-70
WHITE LABS ENGLISH ALE LIQUID YEAST
WLP002 ENGLISH ALE
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68
WHITE LABS GERMAN BOCK LIQUID YEAST
WLP833 GERMAN BOCK
From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast.
Attenuation: 70-76; Flocculation: Medium; Optimum Ferm Temp: 48-55
WHITE LABS GERMAN LAGER LIQUID YEAST
WLP830 GERMAN LAGER
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Attenuation: 74-79; Flocculation: Medium; Optimum Ferm Temp: 50-55
WHITE LABS GERMAN/KOLSCH ALE YEAST
WLP029 GERMAN ALE/KOLSCH
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 65-69
WHITE LABS HEFEWEIZEN ALE LIQUID YEAST
WLP300 HEFEWEIZEN ALE
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76; Flocculation: Low; Optimum Ferm Temp: 68-72
WHITE LABS IRISH ALE LIQUID YEAST
WLP004 White Labs
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68
WHITE LABS LONDON ALE LIQUID ALE YEAST
WLP013 LONDON ALE
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75; Flocculation: Medium; Optimum Ferm Temp: 66-71
WHITE LABS MALOLATIC BACTERIA
WLP790 MALOLATIC BACTERIA
Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation.
WHITE LABS OKTOBERFEST LAGER LIQUID YEAST
WLP820 OKTOBERFEST/MARZEN LAGER
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830, as it is much slower in the first generation. We encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73; Flocculation: Medium; Optimum Ferm Temp: 52-58
WHITE LABS PILSNER LAGER LIQUID YEAST
WLP800 PILSEN LAGER
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm Temp: 50-55
WHITE LABS SWEET MEAD/WINE LIQUID YEAST
WLP720 SWEET MEAD/WINE
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Attenuation: 75; Flocculation: Low; Optimum Ferm Temp: 70-75
WHITE LABS TRAPPIST ALE LIQUID YEAST
WLP500 TRAPPIST ALE
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78; Flocculation: low to medium; Optimum Ferm Temp: 65-72