Hops, Grain & Ingredients
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Fermentis | SafSour LB 1™ | Dry Kettle Souring Bacteria | 100 g
LB1 is a kettle-souring bacteria that respects the yeast flavor expression Selected specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids Recommended for Gose, Berliner Weisse and other balanced sour beers Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world SafSour LB 1™ is an excellent choice for producing consistent, repeatable Goses, Berliner Weisses and other sour ales. A heterofermentative lactic acid bacteria (L. brevis), SafSour LB 1™ 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. 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.
$194.99 $160.21
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Angel Yeast | CS31 Saison Ale Yeast | 500 g
Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers Delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably Recommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales Ferment between 59-77°F Angel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably. Fruity, ester-forward Belgian Saison profile with dry finish Medium-to-high flocculation for bright, refined beer Very high attenuation (~83–94%) for crisp, dry styles Ferments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) Diastatic (STA1+) for full, dry fermentation Alcohol tolerance up to 14% ABV Fermentation Range: 59–77 °F (15–25 °C) Recommended for precision brewing: 64–72 °F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increased pitching of 1.5–3.0 g/L (150–300 g/hL) advised for high-gravity or challenging fermentations Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality. Applications: Saison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales
$49.99 $40.89
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CellarScience® PRIME Dry Yeast | Cask & Bottling Yeast | Premium Beer Yeast
PRIME was developed specifically for bottle conditioning or cask conditioning finished beer This strain was selected for its high alcohol tolerance, neutral flavor, and ability to ferment quickly Highly flocculent and forms a compact sediment at the bottom for the bottle, keg, or barrel CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value PRIME from CellarScience was specifically developed for bottle conditioning or cask conditioning finished beer. This specialized strain has a high alcohol tolerance, neutral flavor, ferments quickly, and has excellent flocculation to form a compact sediment at the bottom of the bottle, keg, or barrel. Does not metabolize maltotriose so will not dry your beer out further as it will only ferment the sugar you add. PRIME offers reliable, consistent results with every batch. Every batch is PCR tested to ensure quality. Dosage: One sachet is enough to treat a 5-6 gallon batch. When calculating for larger batches, use at a rate of 2-3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. For professional brewers, use at a rate of 60-100 grams per barrel, depending on wort temperature and gravity. Directions: Mix the desired amount of Dextrose in 5x its weight of water, boil, cool to approximately room temperature, and mix the sugar solution into your beer. Carbonate 2 weeks at 60–78°F/16–26°C. Direct Pitch or Rehydrate: To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F (29-35°C), per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of beer to adjust to within 10°F (6°C) of beer temp. Mix yeast slurry into beer. Allow carbonation to develop for two weeks between 60-78°F (16-26°C) before testing for adequate carbonation. Optimum Fermentation Temp: 53-77°F Flocculation: Very High Attenuation: 95-100% Gluten-free CellarScience Yeast: For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
$4.99 - $59.99
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Angel Yeast | CN36 British Ale Yeast | 500 g
Neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers Medium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference Recommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale Ferment between 59-77°F Angel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves. Exceptionally clean, neutral ale profile Medium flocculation for clear, bright beer Moderate attenuation (~75–85%) for balanced finish Ferments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Optimal range: 64–72°F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0 g/L (200 g/hL) for high-gravity or adjunct-rich worts Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health. Applications: Blonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale
$49.99 $40.89
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