You
can't make beer without it. The world is full of yeast but brewer’s
yeast is special in that it is cultured specific for brewing. The complex
flavors of beer come from the type of yeast used. Brewer’s yeast has two
classifications. Ale yeast and lager yeast. Liquid
yeast is available in pure cultures designed for making specific beer
styles. Dry yeast is a dehydrated form of either ale or lager yeast. It
is the most convenient form available.
White
Labs Pure Strain Liquid Brewers Yeast White
Labs liquid yeast is designed to be used directly in 5 gallons, or "pitchable".
Once
again White Labs has improved homebrewing by increasing the cell count
in each vial of fresh brewers yeast. The new cell count is an average
of 100 billion cells per tube. One vial will
usually start fermentation in 5 gallons with in 5-15 hours at 70°F.
CLICK
HERE FOR DRY BREWERS YEAST
WLN3200
Servomyces Yeast Nutrient-$9.95-
A nutritional yeast supplement
(GMO free) originally developed for German brewers by Weihenstephan and
the Munich University. Conforms to the restrictions of Reinheitsgebot.
Enables any yeast strain's ability to incorporate essential nutrients into
its cellular structure.
WHITE
LABS ALE YEAST WLP001
California Ale-$6.95-
This yeast is famous for
its clean flavors, balance and ability to be used in almost any style ale.
It accentuates hop flavors and is versatile Attenuation: 73-80; Flocculation:
High; Temperature: 68-73°F
WLP002
English Ale-$6.95-
A classic ESB strain. This
yeast is best suited for English style milds, bitters, porters, and stouts.
Leaves a beer very clear, with some sweetness. Attenuation: 63-70; Flocculation:
Very High; Temperature: 65-68°F
WLP004
Irish Ale-$6.95-
From one of the oldest stout
breweries in the world. Produces a slight hint of diacetyl, balanced by
a light fruitiness and slight dry crispness. Great for Irish ales, stouts,
porters, browns, and reds. Attenuation: 69-74; Flocculation: medium to
high; Temperature: 65-68°F
WLP005
British Ale-$6.95-
This yeast is a little more
attenuative than WLP002. Like most English strains, this yeast produces
malty beers. Excellent for all English style ales including bitter, pale
ale, porter, and brown ale. Attenuation: 67-74; Flocculation: High; Temperature:
65-70
WLP007
Dry English Ale-$6.95-
Clean, highly flocculant,
and highly attenuative yeast. Similar to WLP002 in flavor profile, but
10% more attenuative. Eliminates residual sweetness, with 80% attenuation
even in 10% ABV beers. Attenuation: 70-80; Flocculation: High; Temperature:
65-7°F
WLP008
East Coast Ale-$6.95-
Reproduce American versions
of classic beer styles. Character of WLP001, but less attenuation, less
accentuation of hops, increased flocculation, and a little tartness. Very
clean and low esters. Attenuation: 70-75; Flocculation: low to medium;
Temperature: 68-73°F
WLP011
European Ale-$6.95-
Malty, Northern European
ale yeast. Low ester production, giving a clean profile. Little to no sulfur
production. Low attenuation helps to contribute to the malty character.
Attenuation: 65-70; Flocculation: Medium; Temperature: 65-70°F
WLP013
London Ale-$6.95-
Dry, malty ale yeast. Complex,
oakey ester character to your beer. Hop bitterness comes through well.
Well suited for classic British pales, bitters, and stouts. Attenuation:
67-75; Flocculation: Medium; Temperature: 66-71°F
WLP023
Burton Ale-$6.95-
Packed with character. It
provides delicious subtle fruity flavors like apple, clover honey and pear.
Great for all English styles, IPA's, bitters, and pales. Excellent in porters
and stouts. Attenuation: 69-75; Flocculation: Medium; Temperature: 68-73°F
WLP028
Edinburgh Ale-$6.95-
Produce complex, flavorful
Scottish style ales. This yeast can be an everyday strain, similar to WLP001.
Hop character is not muted with this strain, as it is with WLP002. Attenuation:
70-75; Flocculation: Medium; Temperature: 65-70°F
WLP029
German Ale/Kölsch-$6.95-
From Cologne, Germany, this
yeast works great in Kölsch and Alt style beers. Good for light beers
like blond and honey. Accentuates hop flavors. Slight sulfur produced will
disappear with age. Attenuation: 72-78; Flocculation: Medium; Temperature:
65-69°F
WLP080
CREAM ALE YEAST BLEND $6.95-
This is a blend of ale and
lager yeast strains. The strains work together to create a clean,
crisp, light American lager style ale. A pleasing estery aroma may
be perceived from the ale yeast contribution. Hop flavors and bitterness
are slightly subdued. Slight sulfur will be produced during fermentation
from the lager yeast. Attenuation: 75-80%. Flocculation:
Medium. Optimum Fermentation Temperature: 65-70ºF.
WHITE
LABS LAGER YEAST WLP800
Pilsner Lager-$6.95-
Classic pilsner strain from
the premier pilsner producer in the Czech Republic. Somewhat dry with a
malty finish, this yeast is best suited for European pilsner production.
Attenuation: 72-77; Flocculation:
medium to high; Temperature: 50-55°F
WLP802
Czech Budejovice Lager-$6.95-
Pilsner lager yeast from
Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl
production.
Attenuation: 75-80; Flocculation:
Medium; Temperature: 50-55°F
WLP810
San Francisco Lager-$6.95-
"California Common" style
beer yeast. A unique lager strain which has the ability to ferment up to
65°F while retaining lager characteristics.
Can also be fermented down to 50°F.
Attenuation: 65-70; Flocculation:
High; Temperature: 58-65°F
WLP820
Octoberfest/Märzen Lager-$6.95-
Produces a very malty, bock
like style. Does not finish as dry as WLP830. Much slower in the first
generation than WLP830, so we encourage a larger starter or schedule a
longer laagering time. Attenuation: 65-73; Flocculation: Medium; Temperature:
52-58°F
WLP830
German Lager-$6.95-
One of the most widely used
lager yeasts in the world. Very malty and clean, great for all German lagers,
pilsner, Oktoberfest, and Märzen. Attenuation: 74-79; Flocculation:
Medium; Temperature: 50-55°F
WLP838
Southern German Lager-$6.95-
This yeast is characterized
by a malty finish and balanced aroma. It is a strong fermenter, produces
slight sulfur, and low diacetyl. Attenuation: 68-76; Flocculation: medium
to high; Temperature: 50-55°F
WLP840
American Lager-$6.95-
This yeast is used to produce
American style lagers. Dry and clean with a very slight apple fruitiness.
Sulfur and diacetyl production is minimal. Attenuation: 75-80; Flocculation:
Medium; Temperature: 50-55°F
WLP862
CRY HAVOC $6.95-
Signature strain licensed
from Charlie Papazian that can ferment at ale and lager temperatures, allowing
brewers to produce diverse beer styles. When fermented at ale temperatures
the yeast produces fruity esters reminiscent of berries and apples.
Hop character comes through well with hop accented beers. Diacetyl
production will be very low when proper fermentation techniques are used.
Attenuation: 66-70%. Flocculation: Medium to Low.
Optimum Fermentation Temperature: 68-74º. When fermented
at lager temperatures esters are low in high gravity beers and negligible
in other beers. Pleasant baked bread-like yeast aroma is often perceived
in malt accented lagers. Slightly extended fermentation times may
be experienced compared to other lagers. Sulfur aroma compounds may
be produced, but usually dissipate with time. Good yeast for bottle
conditioning. Attenuation: 66-70%. Flocculation:
Low. Optimum Fermentation Temperature: 55-58º. Optimum
Lagering Temperature: 32-37ºF.
WHITE
LABS SPECIALTY YEAST WLP300
Hefeweizen-$6.95-
Famous German yeast is a
strain used in traditional, authentic wheat beers. It produces the banana
and clove nose and leaves the desired cloudy look of traditional German
wheat beers. Attenuation: 72-76; Flocculation: Low; Temperature: 68-72°F
WLP320
American Hefeweizen-$6.95-
For American Hefeweizen.
Unlike WLP300, this yeast produces a very slight amount of the banana and
clove notes with some sulfur, but is otherwise a clean, produces a cloudy
beer. Attenuation: 70-75; Flocculation: Low; Temperature: 65-69°F
WLP400
Belgian Wit-$6.95-
Slightly phenolic and tart,
this is the original yeast used to produce Wit in Belgium. Attenuation:
74-78; Flocculation: low to medium; Temperature: 67-74°F
WLP500
Trappist Ale-$6.95-
From one of the six Trappist
breweries remaining in the world, produces the distinctive fruitiness and
plum characteristics. Excellent for high gravity beers, Belgian ales, dubbels
and tipples. Attenuation: 73-78; Flocculation: low to medium; Temperature:
65-72°F
WLP530
Abbey Ale-$6.95-
Used in two of the six Trappist
breweries, this yeast produces the distinctive fruitiness and plum characteristics.
Excellent yeast for high gravity beers, Belgian ales, dubbels and tipples.
Attenuation: 73-78; Flocculation: medium to high; Temperature: 66-72°F
WLP550
Belgian Ale-$6.95-
Saisons, Belgian Ales, Belgian
Reds, Belgian Browns, \White beers are classic Belgian beer styles that
can be created with this strain. Phenolic, spicy flavors dominate, less
fruity then WLP500. Attenuation: 72-78; Flocculation: Medium; Temperature:
68-78°F
WLP565
Belgian Saison I-$6.95-
Classic Saison yeast from
Wallonia. Earthy, peppery, and spicy notes, slightly sweet. With high gravity
saisons you may wish to dry the beer with an alternate yeast after 75%
fermentation. Attenuation: 65-75; Flocculation: Medium; Temperature: 68-75°F
WLP570
Belgian Golden Ale-$6.95-
From East Flanders, versatile
yeast that can produce light Belgian ales to high gravity Belgian beers
(12% ABV). A combination of fruitiness and phenolic characteristics dominate
the flavor profile. Attenuation: 75-80; Flocculation: Low; Temperature:
68-75°F
WLP775
English Cider-$6.95-
Classic cider yeast. Ferments
dry, but retains flavor from apples. Sulfur is produced during fermentation,
but will disappear in first two weeks of aging. Attenuation: 80; Flocculation:
Medium; Temperature: 68-75°F
NOTTINGHAM
ALE $1.30
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.
Good tolerance to low fermentation temperatures, 57°F, allow this strain
to brew lager-style beer. Recommended 57° to 70°F fermentation
temperature range.
MUNTON'S
ALE $1.25
It
has very hardy characteristics and will tolerate a wide variety of temperature
variations during fermentation. For recipes demanding the use of sugar
our Standard Yeast is ideal. If all malt brewing is undertaken we would
recommend that you use our Premium Gold Yeast as this yeast will struggle
to ferment some of the more complex sugars in all malt recipes.
MUNTON'S
GOLD $2.60
Has
excellent crusting characteristics forming a 'jelly like' deposit at the
bottom of the fermenter and bottle. The yeast has the ability to drop out
of suspension very rapidly. When pouring your beer you will not disturb
the firm yeast sediment and therefore can fill your glass with clear bright
beer.
COOPERS
ALE YEAST $1.30-
LAGER
DRY BREWERS YEAST
SUPERIOR
LAGER $1.25
Good results at warmer fermentation
temperatures. 7gr.
White
Labs Pure Strain Liquid Brewers Yeast
NOTTINGHAM
ALE $1.30
MUNTON'S
ALE $1.25
MUNTON'S
GOLD $2.60
COOPERS
ALE YEAST $1.30-