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 “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.
1007 German Ale – low esters; broad temperature range; higher temperatures produce mild fruitiness
1010 American Wheat – strong fermenter; produces dry, slightly tart & crisp; lower ester profile
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
1275 Thames Valley Ale – produces classic British bitters with rich, complex profile; light malt, low fruitiness, low esters, clean and balanced
1318 London Ale III – from a traditional London brewery; wonderful malt and hop profile; fruity, very light & softly balanced; finishes slightly sweet
1335 British Ale II – classic British profile; good flocculation; malty characteristics; finishes crisp, clean, fairly dry
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
3278 Belgian Lambic Blend – a blend of yeast and bacteria cultures: Belgian ale, sherry, Brettanomyces, Lactobacillus, and Pediococcus culture combinations. Used is West Flanders ales; produces dry beer. Not good to propogate this as proportions will be changed.
3333 German Wheat – highly flocculant;delicate balance of banana esters and clove phenolics similar to 3068 yet sediment rapidly produces brighter beer without filtration
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
3638 Bavarian Wheat – produces apple, pear & plum esters along with dominate banana character; esters are complimented by clove & subtle vanilla phenolics; requires head space of 33% in fermenter
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
3942 Belgian Wheat – moderate esters with minimal phenolics; apple, bubble- gum & plum-like aromas blend nicely with malt & hops; finishes dry with hint of tartness
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 – 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