We stock a great variety of brewers yeast and we
keep it fresh and refrigerated until it's sold. The use of a good
quality yeast of the proper variety is very important. With dry
yeast, always use at least 10 grams in a five gallon batch of beer
or wine. This works out to one large pack or two small packs. You
can't pitch too much yeast - using more just makes fermentation
start quicker. Don't "rehydrate" dry yeast - just pitch it straight
into the fermenter.
||SAF Lager S-23 Yeast -
S-23 is a genuine German style dried lager yeast, developing the best of
its lager notes under low-temperature fermentation (46-50°F) but will
tolerate warmer temperatures. Good flocculation with excellent
attenuation. The right choice for the production of a wide range
of lager and pilsner beers.
||Brewferm Lager Yeast - Very clean lager yeast, delivering consistent neutral fermentation with
little or no sulphur components and other undesirable by-products.
||SAF Lager W34-70 - The famous yeast strain from Weihenstephan in Germany for lager brewing.
Recommended fermentation temperature: 48°F – 59°F, ideally 54°F.
||SAF ALE US-05 American Ale (Chico Strain) -
Finally! The most famous ale yeast strain found across America, now available as a
convenient and economical ready-to-pitch dry yeast. Produces well balanced beers with low
diacetyl and a very clean, crisp end palate. (formerly US-56)
||SAF Ale S-04 Yeast - A
well-known ale yeast known for its fast fermentation characteristics and
its ability to form a compact sediment at the end of the fermentation
process, helping beer clarity. For the production of a wide range
||SAF Ale S-33 Yeast - A
general purpose, widely used ale yeast. This strain is robust and
extremely consistent, with a superb flavor profile. Great for the
production of Belgian type wheat beers, Trappist, etc.
||Nottingham Ale Yeast -
Selected for its highly flocculant and relatively full attenuation
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. Recommended 57° to 70°F
fermentation temperature range.
||Windsor English Ale Yeast
- This yeast produces a beer which is estery to both palate and nose
with a slight fresh yeasty flavor. These are usually described as
full-bodied, fruity English ales. Depending on the substrate,
Windsor demonstrates moderate attenuation which will leave a relatively
high gravity. Recommended 64° to 70°F fermentation temperature
||BRY-97 American West Coast Ale Yeast
- BRY-97 has a slightly estery, almost neutral aroma and does not display undesireable odors when properly handled.
It is best used at traditional ale temperatures. Quick start, vigorous fermentation. Medium to high attenuation.
||Lallemand Belle Saison Ale Yeast - For the first time in brewing history,
the complexity of Saison beer meets the simplicity and reliability of brewing with dry yeast. Belle Saison is the classic Belgian
Saison strain, giving brewers the ability to create Saison and "Farmhouse" style ales that offer a host of complex characteristics
associated with these intriguing styles. Belle Saison is meant to be fermented at warm temperatures (around 90ºF/32ºC) toward developing
a unique combination of esters and aromatic characteristics that typify the best of these styles. As with Lallemand's other dry yeast
varieties, Belle Saison offers unequaled fermentation performance, allowing you to create award-winning beers time and time again.
||Muntons Ale Yeast - Clean
well balanced ale yeast. Hardy yeast performs well in many
environments. Use Muntons Gold listed below when recipe contains
100% malt as the standard will struggle with some of the more complex
||Muntons Gold Ale Yeast -
Clean well balanced ale yeast. Use this yeast when recipe contains
||SAF Brew WB-06 Wheat Beer Yeast - Another breakthrough from Fermentis, this specially
selected yeast strain is perfect for wheat beers and weizens. Produces subtle ester and phenol flavors true to these great beer styles.
||SAF Ale T-58 Yeast - A
specialty ale yeast selected for its estery, somewhat peppery and spicy
flavor. Highly recommended for wheat beers. This yeast forms
an extremely solid sediment, and is therefore widely used for bottle and
||Munich Wheat Beer Yeast - Originated in Bavaria, Germany, the
home of many of the world's great wheat beer breweries. The propagation and drying processes for Munich yeast has been
specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality.
||Lallemand CBC-1 Cask & Bottle Conditioning Yeast - CBC-1 has been especially selected for it's
refermentation properties and is recommended for cask and bottle conditioning. CBC-1 referments beers up to 12-14% ABV, Due to its high resistance to
alcohol and pressure. Preferably used with priming sugars such as dextrose. The best thing about CBC-1 is that it does not affect the flavor of the
original beer to be refermented and settles to form a tight mat. CBC-1 can also be used for primary fermentation, especially suited for champagne-like
beers and fruit beers.
||Distiller's Yeast - Will tolerate 14-22%
||Super Yeast -
Makes 6.5 gallons of up to 20% alcohol base in 7 days. Perfect for
use with liqueur extracts.
||Yeast Starter Pack - Nutrient pack for
making a yeast starter with beer yeast
||Turbo Yeast -
Same as Super Yeast but is capable of completing fermentation in 2 days.