This sleek black faucet handle blends a clean, professional look with simple functionality.
Standard size, 2.5" black cylindrical plastic faucet handle for beer faucets.
These chrome plated tap handles are an excellent upgrade for any kegerator setup. So sleek! So shiny. The perfect mate for any chrome plated or stainless steel draft faucet.
2-5/8" tall. 7/8" wide at the top of the knob.
Kegland Part number: KL01373
This portable keg faucet will surely have your friends saying "Dang, that is way classier than a picnic tap!"
This Quick Disconnect Faucet Assembly comes in handy when you take your keg with you to a gathering. Pair it with a small CO2 injector (KEG950), and you won’t have to mess with tubing when you’re away from home.
Complete assembly. Comes with QD faucet adapter, stainless faucet, faucet knob and ball lock beverage out quick disconnect.
Complete assembly for conveniently serving beer out of a pin lock style keg. Commonly used to serve on the go because there is no beer lines to get in the way! Comes with QD faucet adapter, stainless faucet with stainless steel shank, faucet knob and Pin lock beverage out quick disconnect.
If you're serving beer from a hand held faucet and are looking to upgrade your kegerator system this is your kit. All you need is a 1" hole saw to drill a hole and your ready to assemble. Easy!
Comes with:
D1255 - Faucet,Knob, and Shank Combo
D1480 - Economy Drip Tray
D1700 - 5 feet
H950 - Hose Clamp Qty.2
KEG700- Beverage Out Ball Lock
You save 10% buying this complete kit rather than piecing it all together separately. Cheers!
Please Note: Keg Not Included
If you're serving beer from a hand held faucet and are looking to upgrade your kegerator system this is your kit. All you need is a 1" hole saw to drill a hole and your ready to assemble. Easy!
Comes with:
D1255 - Faucet,Knob, and Shank Combo
D1480 - Economy Drip Tray
D1700 - 5 feet
H950 - Hose Clamp Qty.2
KEG740- Beverage Out Pin Lock
You save 10% buying this complete kit rather than piecing it all together separately. Cheers!
Please Note: Keg Not Included
Replacement silicone feet for your Brew Bucket. A must have to keep your stainless steel fermenter level when the original feet get lost or damaged. Pack of 4.
Replacement silicone feet for your Chronical Conical. A must have to keep your stainless steel fermenter level when the original feet get lost or damaged. Pack of 3.
These plastic quick disconnects are intended for use with the QD inlet and outlets found on the Copper Pot Still and Copper Reflux Still (DS120 & DS130).
Use with 7/16" ID Vinyl Tubing (R322) or 1/2" ID Vinyl Tubing (R330).
Smart brewers know that a yeast starter is the best way to ensure proper cell count and yeast viability prior to pitching. If you want a reliable starter for your batch of beer, you need to feed the yeast. Adding a yeast nutrient to the starter will give the yeast an added boost! Fermaid K is a yeast nutrient that works for starters and main fermentation. Here’s how it works: Fermaid K is a complex formula that provides DAP, free amino acids, yeast hulls, unsaturated fatty acids, sterols; and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts like DAP. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. You do not need to add any additional fertilizers or DAP when adding Fermaid K. Use approximately 1 gram per gallon. Rehydrate in distilled water. A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. For a similar product check out CellarScience® FermFed Yeast Nutrient!
The Fermaid line of products are a range of nutrients that have been adopted from winemaking and put to use supporting beer fermentations as well.
Fermaid O is a newer formulation of the long trusted Fermaid K nutrient which replaces the inorganic DAP in Fermaid K with an organic source of nitrogen instead. The organic nitrogen in Fermaid O is better for your yeast, and that results in better beer!
Organic Nitrogen is easier for your yeast to digest, resulting in a smoother, more consistent fermentation. Fermaid O fermentations show fewer temperature spikes, which minimizes negative effects that can be caused by heat. Compared to DAP, Fermaid O results in more consistent and complete fermentation, and lower levels of negative sulfur compounds and other off-flavors.
Use at a rate of 1.5g / gal of wort. Dissolve in a small amount of wort or water and add to your fermenter at pitching.
Like Fermaid O? Then you will love CellarScience™ FermFed DAP Free Yeast Nutrient!
Brewers make the tea but SCOBY makes the booch! Kombucha SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. Fermentaholics' Big Momma SCOBY culture comes with a 6" pellicle and 12 fl oz of liquid starter tea. Perfect for starting a 1-gallon batch of homemade kombucha.
We recommend the Big Momma for first time brewers, as this is considered the foolproof culture. It contains matured starter tea to give your kombucha a powerful kick start! Requires less monitoring than the classic culture, and is the ideal choice for anyone planning to use the "continuous brew" method of making kombucha.
With proper care and storage, you can reuse your culture for multiple batches. For short term storage, a clean, food grade container placed somewhere out of direct sunlight and left undisturbed is suggested. If you will not be using your SCOBY for an extended period of time, place it in a clean, food grade container in the refrigerator for up to 3 months. Feeding (adding new tea) as needed to keep the SCOBY from drying out.
Brewers make the tea but SCOBY makes the booch! Kombucha SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. Fermentaholics' Classic SCOBY culture comes with a 4" pellicle and 12 fl oz of liquid starter tea. Perfect for starting a 1-gallon batch of homemade kombucha.
With proper care and storage, you can reuse your culture for multiple batches. For short term storage, a clean, food grade container placed somewhere out of direct sunlight and left undisturbed is suggested. If you will not be using your SCOBY for an extended period of time, place it in a clean, food grade container in the refrigerator for up to 3 months. Feeding (adding new tea) as needed to keep the SCOBY from drying out.
Brewers make the tea but SCOBY makes the booch! Kombucha SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. Fermentaholics' Jun SCOBY culture comes with a 4" pellicle and 12 fl oz of liquid starter tea. Perfect for starting a 1-gallon batch of homemade Jun tea.
Jun tea is considered the "champagne of kombucha", and has a crisper, brighter flavor profile compared to regular kombucha. Making Jun tea is the same process as making kombucha, but instead of feeding the culture black tea and cane sugar, you use green tea and raw honey.
With proper care and storage, you can reuse your culture for multiple batches. For short term storage, a clean, food grade container placed somewhere out of direct sunlight and left undisturbed is suggested. If you will not be using your SCOBY for an extended period of time, place it in a clean, food grade container in the refrigerator for up to 3 months. Feeding (adding new tea) as needed to keep the SCOBY from drying out.
Give you kombucha a classic, clean taste with this organic tea blend from Fermentaholics. The resealable pouch contains a 1/2 lb of loose tea leaves, which is enough for brewing 22 gallons of kombucha. Easy to read instructions conveniently printed on the back of the packaging.
Fermentaholics Original Kombucha Tea Blend is specially formulated to keep your culture happy and nourished
Loose leaf green & black tea provides a balanced diet for active yeast and bacteria, allowing them to ferment in peak condition
Easy to follow kombucha brewing instructions printed on the resealable pouch
OU Kosher
USDA Certified Organic
1/2 lb - makes 22 gallons!
This thermometer will be a great addition to your homebrewing setup. The shorter 2.5" probe works great in a boil kettle or hot liquor tank because it’s easier to work around. Keep in mind that some brewers feel this is too short for a mash tun and prefer a longer thermometer which reaches closer to the center of the mash. (See our MT514 for the same thermometer with a 6" probe.)
Thermometer has an easy-to-read 3" Face, and 1/2" MPT threads on the back to connect to your kettle. The metal stem is durable and won’t break like glass can. Our reviewers agree that this is a great thermometer at a great price!
Standard Features:
All Stainless Construction
Fast Response to Temperature Change
Hermetically Sealed (Moisture Proof)
Within 1% Full Scale Accuracy
Easily Calibrated With a Flat Head Screwdriver
316 Stainless Steel Stem Material
Temperature range is 20-240F/0-110C. Calibration screw is 1/16th" hex nut.
A great thermometer at a great price! These thermometers have a 3" Face, a 6" Probe, and a 1/2" MPT on the back. The 6" Probe works great in a Mash Tun, however may be too long for a boil kettle if you use an immersion chiller. Please see our MT512 for the same thermometer with a 2.5" probe.
Standard Features:
-All Stainless Construction
-Fast Response to Temperature Change
-Hermetically Sealed (Moisture Proof)
-Within 1% Full Scale Accuracy
-Easily Calibrated With a Flat Head Screwdriver
-316 Stainless Steel Stem Material
Temperature range is 20-240F and 0-110C. Calibration screw is 1/16th" hex nut.
If you’re searching for an economical CO2 regulator that still offers reliable performance and great durability, this Fermentap Dual Gauge CO2 Regulator is just the thing.
Hand adjustable pressure
Built in tank gasket
This CO2 regulator regulator features hand-adjustable pressure that doesn’t require any tools, as well as a built-in tank gasket so that you won’t have to change the tank without one. The 30 PSI low pressure gauge offers a more precise range for dispensing beer at home when compared to the standard 60 PSI gauge, and the built-in pressure relief valve blows off at 40 PSI for added safety.On/Off valve features 1/4" NPT threads if you wish to replace the included barb. With its chrome-plated brass construction, this Fermentap Dual Gauge CO2 Regulator will offer years of rust-free, reliable use.
Please note the location of the PRV may vary.
This Fermentap Sparge Assembly is an affordable, versatile sparging setup that will work with a wide range of different mash tuns, and is perfect for use with cooler systems.
The assembly comes with a Fermentap Spray Wort Aerator that gently disperses sparge water on top of the grain bed. And because the height of the aerator head is adjustable, it can accommodate a wide range of systems and batch sizes, up to 20 inches in diameter. The stainless steel tubing measures 3/8 inch OD.
This heating wrap provides excellent coverage for your FermZilla Conical, All Rounder, glass carboy, or PET fermenter. The large surface area ensures that heat is applied evenly to your fermenting beer. The 30-watt goes even further when paired with insulation and will lead to less temperature swings. It will provide plenty of heat while still being perfectly safe to use with plastic fermenters. And it features a convenient Velcro strap to hold itself in place—no need for electrician's tape that will leave gunky residue behind! For the ultimate temperature control with your FermZilla, pair the heat wrap belt with the Temp Twister Cooling Rod and control both heating & cooling with an Inkbird Temperature Controller. 110V plug. Approx. 39" x 9.75" KegLand Part Number: KL26048
BE-134 is a go-to strain for Saisons and other dry, spicy Belgian-style beers
Produces highly refreshing beers that are fruity and floral with phenolic notes
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
A great choice for fermenting Belgian-style saisons, BE-134 gives off fruity aromas and spicy notes, such as cloves. This yeast is known to have particularly high attenuation, and produces very refreshing beers.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 89-93%
Sedimentation Time: Slow
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
BE-256 is recommended for a range of Belgian type beers such as abbey style known for its fruitiness and high alcohol content
Formerly known as "Abbaye", this strain ferments very fast with a very high attenuation percentage
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Abbey style beers are known for their high alcohol content and mild estery flavors, and brewing them is best done with a suitable yeast strain. Safale BE-256 (formerly called Abbaye) ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV. Or used for lower-alcohol styles, it gives a dry, crisp finish that makes for refreshing session beers or other light styles.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 82-86%
Sedimentation Time: Fast
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
Authentic Witbier Flavor: Delivers classic clove, mild pepper, and subtle fruit notes.
Lets Adjuncts Shine: Restrained profile perfectly highlights orange peel and coriander additions.
Enhanced Mouthfeel: Leaves trace maltotriose unfermented for a richer, more satisfying body.
Classic Witbier Haze: Rouses beautifully to create a stable, traditional powdery haze in the glass.
Looking to brew the perfect Belgian Witbier? SafAle™ BW-20 from Fermentis is the ideal choice for crafting authentic, flavor-forward wheat beers. This specialized dry strain delivers a balanced profile of subtle fruitiness paired with the signature clove and black pepper phenols that define the style. Because this yeast character remains pleasantly restrained, it provides an excellent foundation to let traditional witbier adjuncts—like sweet orange peel and crushed coriander—truly take center stage.
On the technical side, BW-20 intentionally leaves a fraction of maltotriose unfermented, which translates to a richer, more satisfying body and mouthfeel in your finished beer. You can also expect medium, clump-free sedimentation that rouses beautifully, creating the classic powdery haze that looks absolutely perfect in the glass.
Key Characteristics:
Ideal Styles: Belgian Witbier and traditional wheat beers
Flavor Profile: Subtle fruit, distinct clove, and mild pepper
Mouthfeel: Enhanced body (due to residual maltotriose)
Appearance: Pours with a traditional, stable powdery haze
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Apparent Attenuation: 77-83%
Sedimentation: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
F-2 was specifically selected for secondary fermentation in bottle and in cask
Neutral aroma profile and high alcohol resistance make it perfect for refermentation bottle conditioning
Sticks well at the bottom of the bottles/casks
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafAle™ F-2 is specifically selected for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose) and is characterized by a neutral aroma profile respecting the base beer character. Its neutral aroma profile, high alcohol resistance and stickiness characteristics make it a perfect match for consistent re-fermentation in bottle and cask.
SafAle™ F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of refermentation such as:
Beer preservation thanks to oxygen trapping
Contribution in roundness and maturation aromas
Carbonation
Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended
Usage:
Add 19 to 38 grams of sugar per gallon of beer (5 to 10 grams of sugar per liter) to obtain a saturation of 2.5 to 5.0 g/l of CO2
Pitch the sweetened beer, that should be at fermentation temperature (68-77°F / 20-25°C) with the rehydrated yeast. Carbonation will be achieved in 1 to 2 weeks at 68-77°F. Carbonation at 59°F can take over 2 weeks
At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks
Please note: Example image shows a 20g sachet. The correct size is 25g. Updated image coming soon.
K-97 is ideal for delicate beers like Kolsch, Wits and Session Beers as well as heavily hopped beers
Tends to present floral and balanced fruity character depending on fermentation conditions
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The perfect dry yeast for your German ales or Belgian-style wheat beers. K-97 is selected for its penchant to form a large, firm krausen while fermenting. A great choice for ales that you want to have a low ester character. The lower attenuation of K-97 makes for beers with a nice mouthfeel. Can ferment anywhere between 54-77°F, although the ideal range is between 59-68°F.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 80-84%
Sedimentation Time: Slow
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
S-04 produces fruity and floral notes and is ideal for a large range of American and English Ales A fast fermenting, highly flocculent strain that tends to produce beers with higher clarity Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Homebrewers love this commercial English Ale yeast for its big, clean flavor; its rapid fermentation; and its highly flocculant character. Widely recommended for practically any American or English style beer, S-04 yeast a rapid starter and finisher which settles out extremely well, leading to a clean finished beer. Great to keep a few packets as back-ups or just to use as a less-expensive alternative to liquid cultures. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 74-82% Sedimentation Time: Fast Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage. Like Fermentis US-04 English Ale Yeast? Then you will love CellarScience® ENGLISH Dry Yeast!
S-33 is an ideal strain for enhancing the hoppy and fruity expressions of your beer
Fruit-forward character and imparts a high mouthfeel and body to the beer
Especially recommended for Belgian Ales, strong English ales, and New England IPAs and Hazys
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
If you’re going for a custom-made Belgian style beer you’ll want to keep some of this dry yeast on hand.
Safale S-33 is a great yeast strain for Belgian style beers, such as Belgian wheats and Trappist-style Ales. Provides the characteristic phenolics of beers in Belgium.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 68-72%
Sedimentation Time: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
T-58 is a strong fermenter with a decidedly fruity and phenolic profile, especially banana, clove, and peppery notes
Suitable for a great variety of wheat heavy beers and fruity-spicy oriented styles
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Want to make a Belgian Ale with a slightly peppery, complex flavor? Then give this vigorous yeast a try!
Safale T-58 is specialty European yeast selected for its spicy, somewhat peppery flavor profile. Brewers get great results directly pitching dry into the wort.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 72-78%
Sedimentation Time: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
US-05 produces clean and crispy ales with a well-balanced, neutral character
Stays in suspension during fermentation for great attenuation
Highly recommended for American ales and highly hopped beers
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 78-82%
Sedimentation Time: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
Like Fermentis US-05 yeast? Then you will love CellarScience® CALI Yeast!
*See the technical data sheet below for more information on rehydration, usage and storage.
W-68 produces aromatic beers rich in phenols (clove & pepper) and esters (florat / fruity banana)
The iconic Weihenstephan weizen strain and ideal for brewing German-style wheat beers
Recommended for Hefeweizen, Kristallweizen, Dunkelweizen, Weizenbock, and more
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Fermentis SafAle™ W-68 is the iconic Weihenstephan weizen strain and ideal for brewing German-style wheat beers, including Hefeweizen, Kristallweizen, Dunkelweizen, Weizenbock, and more. Suitable for a variety of wheat beers and other styles with fruity-spicy profiles, Fermentis SafAle™ W-68 produces aromatic beers rich in phenols (notes of clove and pepper) and esters (floral and fruity banana flavors). Known for medium sedimentation, this strain forms no clumps and will appear as a powdery haze when resuspended in beer.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 78-84%
Sedimentation Time: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
WB-06 is a highly attenuative yeast strain that provides a fruity and phenolic character that varies with fermentation conditions
Ideal for wheat base beers like Belgian Witbiers and German Weizen beers
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows you to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 86-90%
Sedimentation Time: Slow
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 64-78°F
*See the technical data sheet below for more information on rehydration, usage and storage.
Specifically selected for bottle or cask conditioning, ensuring proper carbonation and nuanced flavor development over time
Delivers the sought-after phenolic flavors (barnyard, horse, leather) of Brettanomyces with greater control and consistency than traditional wild cultures
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.
Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather) nicely balanced by refreshing, fruity notes.
Instructions for Use:
SafBrew™ BR-8 should not be rehydrated directly in the beer.
Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 77°F to 84°F. Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.
Usage:
Add 0.67 to 1.34 oz of sugar per gal of beer (5 to 10 grams of sugar per liter of beer) to obtain an additional saturation of 0.33 to 0.67 oz/gal of CO2 (2.5 to 5.0 g/L of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.
Carbonation will be achieved in 1 to 3 months of maturation.
*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
*Carbonation at lower end temperatures (e.g. 59°F / 15°C) can take over 3 months.
Alcohol Tolerance: 8.5% ABV
Optimum Fermentation Temp: 59-77°F
*See the technical data sheet below for more information on rehydration, usage and storage.
Non-Alcoholic Specialization: Specifically selected for the production of low-alcohol and non-alcoholic beers with a focus on flavor integrity.
Maltose-Negative Strain: Does not ferment maltose or maltotriose, leaving a high-quality residual sweetness and full body without the alcohol.
Authentic Flavor Profile: Provides a clean, subtle ester profile that mimics traditional brewing results without the need for dealcoholization.
SafBrew™ LA-01 is a specialized Saccharomyces cerevisiae var. chevallieri strain developed specifically for the craft of low-alcohol and non-alcoholic beers (up to 0.5% ABV). Unlike standard brewer’s yeast, this "maltose-negative" strain only ferments simple sugars (glucose, fructose, and sucrose), leaving the more complex malt sugars untouched. This results in a brew that retains the natural mouthfeel, body, and sweetness of the grain, making it an essential tool for brewers looking to achieve professional results in the non-alcoholic space.
Maltose-Negative: Only consumes simple sugars, naturally limiting alcohol production while maintaining high residual extract for body.
Flavor Preservation: Produces a clean, neutral aromatic profile with very subtle fruity notes, allowing the hops and malt to define the beer.
POF Negative: Lacks the phenolic off-flavor (POF) gene, ensuring no unwanted clove or medicinal aromas in the final product.
Superior Body: Because it leaves maltose unfermented, the resulting beer has a rich, full-bodied mouthfeel that is often missing in low-alcohol beverages.
Controlled Kinetics: Ferments steadily until the simple sugars are depleted, providing a predictable and stable outcome.
Applications:
Non-Alcoholic Beers: The industry standard for creating beers at <0.5% ABV without the need for expensive vacuum distillation equipment.
Low-Alcohol Ales: Excellent for "Small Beers" or ultra-light ales where flavor density is required despite low gravity.
Alcohol-Free IPAs: Provides the necessary body and sweetness to balance high hopping rates in non-alcoholic hop-forward styles.
Malt Beverages: Ideal for creating non-fermented or lightly fermented malt drinks with a sophisticated, beer-like palate.
Flavor Profile:
Clean & Neutral: A very low ester profile that serves as a perfect canvas for specialized malts and late-addition hops.
Malty Sweetness: High residual maltose levels provide a natural, cereal-like sweetness and a rounder palate.
Crisp & Refreshing: Despite the residual sweetness, it finishes clean without cloying heavy esters.
Balanced Body: Successfully mimics the texture of a 4-5% ABV beer in a <0.5% ABV environment.
Usage:
Rehydration: Sprinkle the yeast in at least 10 times its weight of sterile water or hopped wort at 77°F–84°F (25°C–29°C). Let rest for 15 to 30 minutes, stir gently, and pitch the cream into the fermentation vessel.
Pitching Rate: Standard dosage is 50 to 80 g/hL (approximately 1.9 to 3 grams per gallon) to ensure a healthy population.
Pasteurization Requirement: Mandatory. Because the beer contains high levels of residual fermentable sugars (maltose), it must be pasteurized after packaging to prevent spoilage or secondary fermentation.
Fermentation Temperature: Performs optimally between 50°F and 77°F (10°C–25°C).
Gravity Management: Monitor initial sugar levels (simple sugars vs. maltose) carefully to ensure the final ABV remains within the desired 0.5% limit.
*See the technical data sheet below for more information on rehydration, usage and storage.
Safbrew™ LA-01 vs. Safbrew™ LA-02
While both Fermentis LA-01 and LA-02 are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles. SafBrew™ LA-01 (Saccharomyces cerevisiae) is a POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless its expression is carefully suppressed during the mash. Conversely, SafBrew™ LA-02 is a non-Saccharomyces (Torulaspora) species that is naturally POF-negative, offering a completely clean, sweeter finish with malt and honey notes perfect for standard ales and lagers. Crucially, because both strains leave large amounts of unfermented complex sugars behind, beers brewed with either yeast require strict pasteurization to prevent unwanted refermentation and package bursting.
Perfect for NA & Low-ABV: Specially selected to brew low-alcohol and non-alcoholic beers under 0.5% ABV.
Preserves Body & Mouthfeel: Selectively ferments only simple sugars, leaving complex sugars untouched to retain residual body.
Clean & Non-Phenolic: Produces a highly neutral, POF- (non-phenolic) profile that lets your malt and hops take center stage.
SafBrew™ LA-02 is a groundbreaking release from Fermentis -- their very first non-Saccharomyces yeast strain chosen specifically to brew beers that finish under 0.5% ABV. Crafting a delicious low-alcohol or non-alcoholic beer just got a whole lot easier.
The secret to this strain's success lies in its unique attenuation profile. LA-02 selectively ferments only simple sugars (like fructose and glucose) and slowly processes sucrose. Since it completely ignores complex sugars -- leaving maltose, maltotriose, and dextrins untouched -- you are left with a beer that retains great body and mouthfeel without generating unwanted alcohol.
When it comes to flavor, SafBrew™ LA-02 produces a remarkably clean, mild profile that allows your malt and hop additions to take center stage. Plus, it is completely free of phenolic characteristics, meaning you won't experience any of the spicy or clove-like off-flavors sometimes associated with specialty strains.
Key Characteristics:
Ideal For: Non-alcoholic and low-ABV beers (<0.5% ABV)
Species: Torulaspora delbrueckii (Non-Saccharomyces)
Sugar Consumption: Assimilates glucose, fructose, and sucrose.
Non-Fermentables: Will not ferment maltose, maltotriose, or dextrins.
Flavor Profile: Clean, neutral, and non-phenolic (no spicy notes).
Points of Attention:
Beer fermented with maltose-negative yeast (such as SafBrew™ LA-02) will naturally retain residual fermentable sugars. Therefore, it is strongly recommended to cold crash immediately when the target terminal gravity is achieved. The typical glucose / simple sugars content of an all-malt wort ranges around 10%. SafBrew™ LA-02, with a proper pitch rate and fermentation temperature (68°F), is expected to finish fermentation in approximately 3-4 days.
It is strongly recommended that any dry hopping process be conducted exclusively post-fermentation, after the beer has been cooled to a temperature of less than 39°F.
Pasteurization of the packaged beer is mandatory to avoid living microorganisms remaining in the product. At a pH of 4.2, we recommend between 80 to 120 PU. At a lower pH level or high IBU, the PU level can be adapted to a minimum of 50 PU. Thorough Quality Control checks are required to confirm microbiological stability.
This yeast is not suitable for propagation, cropping and/or repitching of any kind.
For more information, check the Technical Guidelines, which contain complete utilization recommendations.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Apparent Attenuation: 5-10%
Sedimentation: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 68-77°F
*See the technical data sheet below for more information on rehydration, usage and storage.
Safbrew™ LA-01 vs. Safbrew™ LA-02
While both Fermentis LA-01 and LA-02 are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles. SafBrew™ LA-01 (Saccharomyces cerevisiae) is a POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless its expression is carefully suppressed during the mash. Conversely, SafBrew™ LA-02 is a non-Saccharomyces (Torulaspora) species that is naturally POF-negative, offering a completely clean, sweeter finish with malt and honey notes perfect for standard ales and lagers. Crucially, because both strains leave large amounts of unfermented complex sugars behind, beers brewed with either yeast require strict pasteurization to prevent unwanted refermentation and package bursting.
AB-1 is the right choice for producing balanced ciders
Delicate aromatic profile combines fresh apple and elaborate applesauce notes with a balanced mouthfeel
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Ferment ciders, applejack, or apple brandy washes with Safcider AB-1 from Fermentis. This yeast is selected from strains of the Champagne region of France. Safcider AB-1 performs well under harsh conditions with a high alcohol tolerance. It can ferment in a temperature range of 50-86°F, but has an ideal temperature range of 64-75°F.
Works at low pH from 3.3
Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen
Maximum SO2 level : 70mg/L
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.'
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
*See the technical data sheet below for more information on rehydration, usage and storage.
AC-4 is ideal to produce fresh and crisp cider
Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
Usage:
For sweet and dry ciders even under difficult fermentation conditions.
Technical Characteristics:
Excellent settlement strength even with its sensitive to killer phenotype
Fast kinetic
Broad fermentation temperature spectrum: 10-30°C (50-86°F)
Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
Very good assimilation of fructose
Maximum initial SO2 level recommended: 75mg/L
Very low malic acid consumption (less than 0.4 g/L)
Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters
Dosage:
10 to 20 g/hl for first fermentation
30 to 40 g/hl for prise de mousse
Direct inoculation:
Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).
Gently stir to avoid or break clumps.
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).
With prior rehydration:
Pour the yeast on the surface of 10 times their weight of tap water at room temperature.
Gently stir to avoid or break clumps.
Wait for 20 minutes and transfer into the tank via a pumping over with aeration.
Shelf Life
4 years from production date.
TDue to high demand, the 500 g is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in mid August.
AS-2 is ideal to bring sweetness and complexity to your cider
Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity
Sweet and round mouthfeel
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.
Usage:
For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.
Technical Characteristics:
Very good settlement strength even with its sensitive to killer phenotype
Regular to fast kinetic
Broad fermentation temperature spectrum: 10-30°C (50-86°F)
Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
Good assimilation of fructose
Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
Medium malic acid consumption (up to 0.9g/L)
Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters
Dosage:
10 to 20 g/hl for first fermentation
Direct inoculation:
Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).
Gently stir to avoid or break clumps.
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).
With prior rehydration:
Pour the yeast on the surface of 10 times their weight of tap water at room temperature.
Gently stir to avoid or break clumps.
Wait for 20 minutes and transfer into the tank via a pumping over with aeration.
Shelf Life:
4 years from production date.
TF-6 is ideal for maximizing the fruitiness of your cider
Very high aromatic intensity and complexity towards fresh fruity notes
Sweet and round mouthfeel strengthening candy like sensation
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).
Usage:
For sweet ciders, sweet and round mouthfeel strengthening candy like sensation.
Technical Characteristics:
Regular slow kinetic
Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).
High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9
Medium assimilation of fructose
Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2
High malic acid consumption (up to 1.4g/L)
Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer
Dosage:
20 to 40 g/hl for first fermentation
Direct inoculation:
Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).
Gently stir to avoid or break clumps.
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).
With prior rehydration:
Pour the yeast on the surface of 10 times their weight of tap water at room temperature.
Gently stir to avoid or break clumps.
Wait for 20 minutes and transfer into the tank via a pumping over with aeration.
Shelf Life:
4 years from production date.
S-189 is a great strain for brewing elegant lagers with floral notes
Originating from the Hürlimann brewery in Switzerland, this lager yeast's profile produces fairly neutral flavor beers with high drinkability
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Fermentis Saflager S-189 is an ideal lager strain for many lager and pilsner beers. It can ferment well within the temperature range of 54-64° F, but is ideally fermented between the tighter range of 54-59° F. Highly flocculant, this yeast falls out of suspension easy resulting in brilliantly clear beer. A great choice as a very tolerant strain that makes great lagers.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 80-84%
Sedimentation Time: Fast
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 54-64°F
S-23 is highly recommended for making fruity and hoppy lagers Originating from Berlin, Germany, this lager strain can ferment as high as 64°F Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Great to keep on hand, either as a backup, or as a go-to yeast for your lagers. Produces a nice lager taste: clean and crisp. Finally there is dry lager yeast we can recommend. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (54-59°F) yet it can still produce "lager characteristics" at higher temperatures. We recommend that you keep it between 54-59°F to produce the best beer possible. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 80-84% Sedimentation Time: Fast Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 54-64°F Like Fermentis Saflager S-23 Lager Yeast? Then you will love CellarScience® BERLIN Dry Lager Yeast!
SH-45 is the ideal lager yeast to enhance hop thiol release
Expect enhanced levels of fruitiness and intensified citrus and tropical notes
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLagerTM SH-45 may present enhanced levels of fruitiness with intensified citrus and tropical notes.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 77-82%
Sedimentation Time: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 54-64°F
W-34/70 is a robust lager yeast, ideal for neutral beers with a good balance of floral and fruity aromas
This is the famous brewer’s yeast strain from Weihenstephan in Germany that is used world-wide within the brewing industry
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The famous "Weihenstephan" yeast from Germany. W-34/70 is a widely used yeast strain that gives beer a clean finish and lets the malt really come through. Give this yeast a try and you might just have a new favorite!
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 80-84%
Sedimentation Time: Fast
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 54-64°F
Like Fermentis Saflager W-34/70 Bohemian Lage Yeast? Then you will love CellarScience® GERMAN Dry Lager Yeast!
SafSour LB 1™ is a heterofermentative lactic acid bacteria (L. brevis). It has been selected by Fermentis specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product. We recommend it to produce Gose, Berliner Weisse and many other balanced sour beers.
Acidifies non-hopped wort within 30h–48h at a temperature of 89.6°F +/- 9°F (32°C +/-5°C) .
As a heterofermentative lactic acid bacteria, SafSour LB 1™ produces lactic acid and acetic acid.
SafSour LB 1™ presents a low tolerance towards iso alpha acids (half of growth is inhibited, IC50 of 10 ppm).
Typically reaches a final pH of 3.6–3.9
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C).
An oxygenation rate of 13 ppm helps achieve a balanced acetic/lactic profile.
Dosage:
The optimum dosing rate is 10 g/hL
Storage:
Product may be transported at ambient temperatures, ideally not more than 30°C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40°C are allowed.
Must be stored in a cool and dry conditions (< 4°C/39.2°F).Peaks of up to 40°C are allowed.
Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
Best if used within 36 months after production date when stored under cool temperatures (< 4°C/39.2°F). Refer to the packaging for “Use Best Before Date.” Do not use soft or damaged sachets.
Points of Attention:
SafSour LB 1™ is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion.
Biogenic amines-free.
LP 652 is a highly reliable bacteria to create balanced sour beers
Selected for its capabilities to provide tropical, citrus and fruity notes when used in kettle souring
Ideal for kettle sour recipes
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The preferred Fermentis dry strain for producing kettle sour beers with tropical, citrus, and fruity notes. SafSour LP 652™ is a homofermentative lactic acid bacteria specifically selected by Fermentis for its incredible performance in kettle souring and ability to give the beer a beautiful freshness. Recommended for golden sour ales or fruited kettle sours.
Dosage:
An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h.
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 37°C.
Storage:
Storage must be done in cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
18 Months from production date (see printed information on the sachet).
