Yeast

Beer Yeast:  Order quantities, Bretts, lagers & seasonal “private collection” by 4:30 pm Sunday for same week delivery

Beer Brewing Yeast

Mangrove Jack’s Empire Ale M15 is a top-fermenting ale yeast suitable for a variety of full bodied ales with exceptional depth; ferment with full, rich dark fruit flavors

Mangrove Jack’s US West Coast Ale M44 produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through

Mangrove Jack’s Liberty Bell Ale M36 suitable for a wide variety of hoppy & distinctive style brews; delicate fruity esters & helps develop the malt character

Mangrove Jack’s Bavarian Wheat M20 imparts banana & clove esters balanced with spiced aromas; produces a silky mouth feel & rich body

Mangrove Jack’s Belgian Ale M27 creates highly characterful brews with spicy, fruity & peppery notes; ideal for Belgian Saison or farmhouse style beers up to 14% ABV

Muntons Ale Yeast – Medium attenuation, low flocculation. Good all-purpose ale yeast. Optimum temp: 57°-77° F

Muntons Premium Gold Yeast – The yeast rehydrates at 68F and therefore simply requires sprinkling onto the surface of your wort – no need to stir – and the yeast will rehydrate and activate within just a few hours.

Lallemand Nottingham Ale – A neutral ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range is 57° to 70°F. Good tolerance to low fermentation temperatures 54°F that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance.

Coopers Ale Yeast – A good all-round yeast for a variety of ales. Produces complex woody, fruity esters at warm temperatures. 65-75F fermentation and medium flocculation.

Safbrew WB-06 Dry Wheat  Beer Yeast – Specialty yeast for wheat beers. Subtle ester and phenolics.

Safbrew T-58 – High ester, spicy and peppery profile. High alcohol tolerance.

SafbrewS-33 – Robust ale yeast. Tolerates high alcohol. All styles including Belgian Wheat and Trappist styles.

Safale S-04 –  English Ale yeast. Use for a large range of ales. Fast fermentor.

Safale S-05 – American Ale yeast. Produces well balanced beers, very clear crisp end palate.

Saflager S-23 – Lager. Bottom fermenting commercial yeasts for lagers and pilsners.

Saflager W-34/70 – Famous yeast from Weihenstephan in Germany for lager brewing.  

Wyeast

WYEAST “SLAP PACKS” – Visit www.Wyeastlab.com

Tip:  Wyeast yeasts are best if used by six  months after the production date on the packet. However, the yeast is still viable after that date and Wyeast recommends using a starter. There are 100 billion cells in each packet.  Pitching rates are: 1 packet for specific gravities up to 1.050/1.060. Use two packages for beers over 1.060 or make a starter. For additional pitching rates, visit the Wyeast site. Weak Knee only offers fresh yeast; at 2 mos the pack goes into the “Half Price” box and are disposed of at 4 mos.

Ales

1007 German Ale – low esters; broad temperature range; higher temperatures   produce mild fruitiness

1028 London Ale -rich, mineral profile; bold, crisp with some fruitiness; often   used for higher gravity ales & for desired  higher attenuation

1056 American Ale – very clean, crisp; low fruitiness with mild esters; very   versatile for styles that desire dominate malt and hop character

1084 Irish Ale –  versatile; ferments well in dark beers; good for high gravities;  at lower temperature range it produces dry, crisp profile with subtle fruitiness; above 65F° fruit & complex esters increase

1098 British Ale – allows malt & hop character to dominate; ferments dry &   crisp, slightly tart, fruity & well balanced

1099 Whitbread Ale – mildly malty; slightly fruity; less tart than 1098

1187 Ringwood Ale – unique fermentation & flavor characteristics; expect   distinct fruity ester & malty profile; thorough diacetyl rest recommended

1272 American Ale II – consistent performance; versatile; expect soft, clean   profile with hints of nut & slightly tart finish; ferment at warmer   temperatures to accentuate hops with increase of fruitiness; ferment cool   for clean, light citrus character

1318 London Ale III – from a  traditional London brewery; wonderful malt and   hop profile; fruity, very light & softly balanced; finishes slightly sweet

1450 Denny’s Favorite – terrific all-around yeast for any style; produces big   mouth feel; accentuates the malt, caramel or fruit character with out being   sweet or under attenuated

1728 Scottish Ale – versatile, ideally suited for strong, malty Scottish ales

1968 London ESB Ale – good cask-conditioned ale strain; produces distinctly    malty beers; slightly sweeter finish, highly flocculent; higher fermentation   temps increase the fruitiness; thorough diacetyl rest recommended

2565 Kolsch – from Cologne, Germany; some fruity character; clean lager-like   profile; good to produce quick-conditioning pseudo-lager beers

1214 Belgian Abbey – nice ester profile; slightly spicy notes; alcohol tolerant;  slow to start; attenuates well

1388 Belgian Strong Ale – alcohol tolerant; complex ester profile balances   nicely with subtle phenolics; malt flavors & aromas remain with a well   attenuated dry, tart finish

1762 Belgian Abbey II – excellent for use in Belgian dark strong ales; clean   profile allows rich malt & distinctive ethanol character to shine; delicate   dried fruit esters develop at higher temperatures or in high gravity

3068 Weihenstephan Wiezen – classic and most popular German wheat strain;   produces delicate balance of banana esters and clove phenolics      

3522 Belgian Ardennes – a great, versatile strain for classic Belgian style ales;   beautifully balances delicate fruit esters and spicy notes with neither   dominating; highly flocculent resulting in brighter beer

3711 French Saison – very versatile; produces Saison or farmhouse styles and   other Belgian styles; highly aromatic, peppery, spicy & citrusy; enhances use  of spices & aroma hops; leaves unexpected silky & rich mouth feel; can be   used to restart stuck fermentations in high gravity beers

3724 Belgian Saison – classic farmhouse ale yeast; spicy, complex aromatics   including bubblegum; very tart & dry on palate; mild fruitiness; crisp,   mildly acidic finish.  This strain is notorious for rapid start & then sticking    at 1.035; it will finish with patience & warm temperatures of at least 90F°

3787 Trappist High Gravity – classic strain for Belgian dubbel or trippel;   fruity esters & phenolics; works well over broad temperature range, needs   extra head space for fermentation; good “house” strain for Belgians

3944 Belgian Witbier – versatile; delicate clove profile not to be overshadowed  by esters; ferments dry with slightly tart finish that compliments use of   oats, malted and unmalted wheat; needs 33% headspace

LAGERS: Pre-order these varieties:

2000 Budvar Lager – has a nice malty nose, subtle fruit tones & a rich malt   profile; finishes malty but dry, well balanced & crisp; hop character comes   through in the finish

2001 Urquell Lager – mild fruit & floral aroma; very dry & clean palate; full   mouth feel; subtle malt character; clean & neutral finish

2007 Pilsen Lager – classic American lager strain; mild, neutral strain; produces   nice malty character; ferments dry & crisp with minimal diacetyl; exhibits   character of the most popular lager in America

2035 American Lager – complex & aromatic; used for a variety of lagers; excellent  choice for classic American  Pilsner beers

2042 Danish Lager – ferments crisp & dry, with a soft rounded profile that   accentuates hops; good choice for Dortmund-style lagers

2112 California Lager – ALWAYS IN STOCK woody/minty hop flavor; retains lager  characteristics at temperatures up to 65F°; produces malty, brilliantly  clear beers; NOT recommended for COLD temperature fermentation. (range is 58-68F)

2124 Bohemian Lager – most widely used lager strain in the world; malty   profile with some esters & crisp finish; versatile; use with lagers, pilsners,   common beer; temperature range is 45-68F°; thorough diacetyl rest   recommended

2206 Bavarian Lager – used by German breweries to produce rich, full bodied,   malty beers; good choice for bocks & dopplebocks; thorough diacetyl rest    recommended

2278 Czech Pils – classic Pilsner strain finishes dry & malty; perfect choice for   Pilsners and malt beers

2633 Octoberfest Lager Blend – blend of lager strains designed to produce rich,   malty, complex & full bodied Octoberfest styles; attenuates well; plenty of   malt character & mouth feel

LAMBICS: Pre-order these specialties as we will no longer be stocking them

5112 Brettanomyces bruxellensis – strain of wild yeast from brewery cultures in Brussels region of Belgium; produces the “sweaty horse blanket” character of  indigenous beers such as gueuze, lambics and sour browns; generally used in conjunction with S.cerevisiae, as well as other wild yeast and lactic bacteria; at least 3-6 months aging required for flavor development              

5335 Lactobacillus – lactic acid bacteria from Belgium; produces moderate levels of acidity; found in gueuze, lambics, sour brown ales and Berliner Weisse; always used in  conjunction with S. cerevisiae and often with various wild yeast; sensitive to hop     compounds-use in beer less than 10 IBU

5526 Brettanomyces lambicus – this wild yeast strain from Belgian lambic beers; cherry pie-like flavor and sourness; distinct “Brett” character; works best in conjunction with other yeast and lactic bacteria; 3-6 months aging

5733 Pediococcus – lactic acid bacteria used in Belgian style beers where additional acidity is desired; acid production will increase over time; found in Belgian styles

WE DO NOT STOCK WHITE LABS YEAST

order by 4:30 Sundays for same week delivery