Dry Yeast - Beer

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.

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.

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.

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.

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.

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.

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.

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

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)

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)

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™ 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

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™ 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

K.9 Ebbegarde gives flavor and aroma of tropical fruit. Ebbegarden ferments from 18°C (64°F) and up to 38°C (100°F). At the highest temperature you can expect the beer to ferment in 48 hours. K.9 Ebbegarden KveikK.9 Ebbegarden Kveik comes from Ebbegarden in Stordal, Norway. Ebbegarden has traditionally produced fruit, and it is believed that this is the source of the fruitiness of their kveik. During the Viking age, many settle down in Stordal and for celebrations and gatherings for birth, confirmations and burials people brewed their own beer with Kveik.Flavor and aromaFlavor and aroma are tropical fruit. At high fermentation temperatures the intensity of the flavour and aromas are medium to high, and at lower temperatures it will be less intense. K.9 Ebbegarden enhances bitterness, and it is recommended to adjust to lower IBU.FermentationK.9 Ebbegarden ferments from 18°C (64°F) and up to 38°C (100°F). The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. It is recommended to add yeast nutrition to ensure a healthy fermentation.PitchingPitch directly into wort by sprinkling the yeast across the surface. Ensure the wort has a temperature above 20°C (68°F). Pitching rate 5 g/ 20-30 L. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 10 g/ 20L.Aroma: Tropical fruitPercent solids: 93% - 96%Viability: ≥ 5 x 10⁹ CFU per gram of dry yeastDiastaticus: UndetectableBacteria: < 1 per 106 yeast cellsLactic Acid Bacteria: < 1 per 106 yeast cellsFlocculation: MediumAttenuation: HighFermantation Range: 18 - 38°C (64 - 100°F)Alcohol Tolerance: 12% ABVPitching Rate: 20g/HLFermentation can be completed in 48 hours.

K.14 Eitrheim kveik gives an incredible taste of ripe pear, plum, raisin, prune and honey. This strain is very versatile, but it shines best in stout and barley wine! Its yellow fruit and dried fruit aromas enhance the malty flavors. Fruit intensity will be moderately high at higher fermentation temperatures, and less intense at lower temperatures. The higher the temperature range, the faster the fermentation. At 42°C it can ferment in 48 hours. KVEIKKveik is a Norwegian multiculture yeast that traditionally was used in farmhouse brewing, and passed on from fat- her to son through many generations. It is known to ferment incredibly fast and creating unique flavors and aroma. This yeast is made in Norway, and is real Norsk Kveik.EITRHEIMThe Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the he- art of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The Eitrheim kveik gives an incredible taste of ripe pear, plum, raisin, prune and honey. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts and Porters.FERMENTATIONEitrheim ferments well from 18°C (64°F) and up to 42°C (107°F). The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. We recommend users to add yeast nutriti- on to ensure a healthy fermentation.FLAVOR AND AROMAFlavor and aroma has fruity notes with ripe pear, plum/prune and honey being the main characteristics. The in- tensity is medium at high fermentation temperatures, and at lower temperatures it will be less intens.PITCHINGPitch directly into wort by sprinkling the yeast across the surface. Ensure that the wort has a temperature above 20°C (68°F). Pitching rate 20 g/hl. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 40 g/hl.STORAGESealed package should be stored in dry conditions below 6°C (43°F). Product can be transported and kept at room temperature for a period of up to 1 month. Opened satchets must be re-sealed, stored in dry conditions below 6°C (43°F), and used within 3 days. Do not use damaged satchetsTechnical specifications:Temperature range: 18 - 42°C (64-107°F).Dosage: 5g / 0.17oz per 20-30L of must. In case of fermentation at less than 20°C (68°F) or high gravity, increase dosage to 10g/20L.Incorporate directly into wort, or rehydrate yeast.Net weight: 5g / 0.17ozKeep refrigeratedFermentation can be completed in 48 hours.

The K.22 Stalljen strain presents notes of apples and ripe fruit, with a hint of cloves and aniseed. The intensity is medium to high at high fermentation temperatures. At lower temperatures, it will be less intense, giving you a pleasant, crisp, lager-like beer.The history of Kveik Stalljen K.22The Stalljen strain comes from Stig Seljeset in Hornindal, Norway. Hornindal lies north of the Jostedal glacier, and its main industry is farming and scythe forging.Stig Seljeset was a traditional self-sufficient farm with sheep and dairy cows. The original crop called Seljeset kveik dates back to the 1870s, but the crop has since been mixed and is now called Stalljen. The name Stalljen means stable and comes from their former stable, which now houses a private pub and brewery. The brewery still uses their 100-year-old brewing technique of heating a large copper cauldron over an open fire.Characteristics of Kveik Stalljen yeastThis strain presents notes of apples and ripe fruit, with a hint of cloves and aniseed. The intensity is medium to high at high fermentation temperatures. At lower temperatures, it will be less intense, giving you a pleasant, crisp, lager-like beer.This kveik is a versatile yeast, suitable for brewing many types of beer, including traditional farmhouse ales, stouts (and porters), IPAs and many more. At low mashing temperatures, you'll get high attenuation and a dry beer, with cloves and aniseed aromas really coming through. Use your imagination, experiment with new recipes and this yeast won't disappoint.The higher the fermentation temperature, the faster the fermentation. At the highest temperature, you can expect the beer to ferment in 48 hours. When fermenting at lower temperatures, you can expect the fermentation time to increase.Technical specifications:Temperature range: 8-38°C (47-100°F).Dosage: 5g / 0.17oz per 20-30L of must.For fermentation below 20°C (68°F) or high gravity, increase dosage to 10g/20L.Incorporate directly into wort, or rehydrate yeast.Net weight: 5g / 0.17ozKeep refrigeratedFermentation can be completed in 48 hours.

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

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

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

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

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 Windsor is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Beers created with LalBrew Windsor are usually described as full-bodied, fruity English ales. LalBrew Windsor is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.BEER STYLESFruity English ales, pale ales, portersAROMAFruity, esteryATTENUATION RANGE65 - 72 %TEMPERATURE RANGE15 - 25°C (59 - 77°F)FLOCCULATIONLowALCOHOL TOLERANCE12% ABVPITCHING RATE50 - 100g/hL

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

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

Lallemand Belle Saison Yeast

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

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

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

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.

London Fog - Now as Dry Yeast! This strain is a great choice for New England-style IPAs. It produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate both malt and hop flavors and aromas.Dry yeast version of WLP066.White Labs WLP066 Dry London Fog YeastWeight: 11g - for 20L (5 gal) wort.Attenuation: 65 - 70 %Alcohol tolerance: 8 - 12 %Flocculation: Medium to LowOptimum fermentation temperature: 18 - 22 °C (64 - 72 °F)Producer: White LabsIngredients: Yeast, E491 emulsifier.

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.

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 25 liter.Ingredients: potassium sorbate 5g (E202), sodium disulphite 5g (E223)