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| Ice - Ice Bag |
Ice Bag to keep your yeast healthy and happy. When ordering Liquid Yeast Make sure to get an ice bag and Select Faster Shipping
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Price: $ 1.00
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| 1214-W - Belgian Ale |
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.
Origin:
Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 9% ABV
Styles:
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Specialty Ale
Belgian Tripel
Christmas/Winter Specialty Spiced Beer
Witbier
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Price: $ 6.99
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| 1388-W - Belgian Strong Ale |
Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.
Flocculation: low
Attenuation: 74-78%
Temperature Range: 64-80° F (18-27° C)
Alcohol Tolerance: approximately 12-13% ABV
Styles:
Belgian Blond Ale
Belgian Golden Strong Ale
Belgian Specialty Ale
Belgian Tripel
Bière de Garde
Christmas/Winter Specialty Spiced Beer
Styles:
Belgian Blond Ale
Belgian Golden Strong Ale
Belgian Specialty Ale
Belgian Tripel
Bière de Garde
Christmas/Winter Specialty Spiced Beer
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Price: $ 6.99
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| 1762-W - Belgian Abbey II |
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
American Barleywine
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Golden Strong Ale
Belgian Specialty Ale
Bière de Garde
Russian Imperial Stout
Strong Scotch Ale
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Price: $ 6.99
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| 3278-W - Belgian Lambic Blend |
Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders.
Flocculation: N/A
Attenuation: N/A
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic
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Price: $ 6.99
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| 3463-W - Forbidden Fruit |
For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV
Styles:
Belgian Specialty Ale
Witbier
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Price: $ 6.99
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| 3522-W - Belgian Ardennes |
One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.
Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-85° F (18-29° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Flanders Brown Ale/Oud Bruin
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Price: $ 6.99
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| 3724-W - Belgian Saison |
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.
Flocculation: Low
Attenuation: 76-80%
Temperature Range: 70-95F, 21-35C
Alcohol Tolerance: 12% ABV
Styles:
Saison
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Price: $ 6.99
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| 3787-W - Trappist High Gravity |
Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range.
Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV
Styles:
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Specialty Ale
Belgian Tripel
Bière de Garde
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Price: $ 6.99
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| 3942-W - Belgian Wheat |
Estery, low phenol producing yeast from small Belgian brewery. Apple-, bubblegum- and plum-like aromas with a dry but fruity finish.
Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Belgian Pale Ale
Belgian Tripel
Witbier
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Price: $ 6.99
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| 3944-W - Belgian Witbier |
Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace
Flocculation: Medium-Low
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 12% ABV
Styles:
Belgian Dubbel
Belgian Tripel
Spice, Herb, or Vegetable Beer
Witbier
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Price: $ 6.99
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| 3056-W - Bavarian Wheat Blend |
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV
Styles:
Dunkelweizen
Weizen/Weissbier
Weizenbock
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Price: $ 6.99
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| 3068-W - Weihenstephan Weizen |
Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
Styles:
Dunkelweizen
Fruit Beer
German Hefe-Weizen
Roggenbier (German Rye Beer)
Weizen/Weissbier
Weizenbock
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Price: $ 6.99
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| 3333 - German Wheat |
Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.
Origin: Germany
Flocculation: High
Attenuation: 70-76%
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV
Styles:
Dunkelweizen
German Hefe-Weizen
Roggenbier (German Rye Beer)
Weizen/Weissbier
Weizenbock
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Price: $ 6.99
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| 3638-W - Bavarian Wheat |
Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.
Flocculation: Low
Attenuation: 70-76%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV
Styles:
Dunkelweizen
German Hefe-Weizen
Roggenbier (German Rye Beer)
Weizen/Weissbier
Weizenbock
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Price: $ 6.99
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