Search results for "New England yeast"

NE HAZY is a low-flocculating, biotransformative yeast designed for NE-style hazy beers Enhances mouthfeel, turbidity, and hop aroma, creating a juicy, pillowy body and stable haze perfect for Hazy IPAs and juicy doubles Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 62-75°F NE HAZY – The Yeast for Hazy, Juicy Beers NE HAZY is our specialized ale yeast for New England style (NE) hazy beers. If you’re looking to craft a juicy, flavor-packed brew with a lasting, stable haze, this strain has you covered. This low-flocculating, biotransformative strain enhances mouthfeel and turbidity through its interaction with glycoproteins and hop compounds, making it ideal for NEIPAs, Hazy IPAs, Pale Ales, and Juicy Doubles. During fermentation, it releases mannoproteins, a class of glycoproteins from its cell walls that create a soft, pillowy body while reinforcing haze stability.  NE HAZY actively participates in biotransformation, modifying hop-derived polyphenols and interacting with protein-rich compounds from wheat and oats. This process forms stable protein-polyphenol complexes that lock haze into suspension and intensify the beer’s juicy, full-bodied character. The result is an exceptionally stable haze, smooth-drinking beer with elevated mouthfeel, hop saturation, and tropical fruit expression. It ferments cleanly across a wide temperature range (62–75°F / 17–24°C) and is pressure-tolerant up to 12 PSI, making it highly versatile for a variety of brewhouse setups. Amplifies Hop Aroma & Flavor: Boosts tropical and citrus notes for NE-style juiciness Enhances Juicy Character: Transforms hop precursors into free thiols like grapefruit, passionfruit, guava, pineapple, peach, apricot, tangerine, and lime Boosts Haze Stability: Builds durable haze through glycoprotein and polyphenol interactions Flexible Fermentation: Performs across 62–75°F (17–24°C); pressure-tolerant to 12 PSI Robust & Reliable: Medium-low flocculation, consistent haze retention Attenuation: ~75–80% Alcohol Tolerance: 12% ABV Direct Pitch: No rehydration needed Quality Control: Every batch PCR-verified for purity and consistency High Cell Count: 15 g per sachet — over 36% more than standard 11 g dry yeast packs Dosage One sachet treats 5–6 gal (19–23 L). For larger batches, use 2–3 g/gal (0.5–0.8 g/L). Round up to the next full sachet rather than measuring precisely. Like all CellarScience yeasts, NE HAZY delivers professional-grade performance for both homebrewers and craft brewers producing the saturated, juicy haze that defines the modern New England IPA.  

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LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer Produces tropical and fruity esters, notably stone fruits like peach and exhibits medium to high attenuation with medium flocculation Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next A dry yeast thats expressive enough for today's juicy, hazy IPAs? Yep. LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew  New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. Beer Styles: NEIPA, east coast style ales Aroma: Fruity, tropical, stone fruits Attenutation: Medium to High Fermentation Range: 59-72°F Flocculation: Medium Alcohol Tolerance: 9% ABV *See the technical data sheet below for information on rehydration, usage and storage.  

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Premium ale strain crafted for New England and other hop-forward IPAs Produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles Recommended for NEIPA, Juicy IPA, American IPA, Hazy Pale Ale, and Fruit-Infused IPAs Ferment between 59-77°F Angel Yeast LA03 is a premium ale strain crafted for New England and other hop-forward IPAs. It produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles. With medium attenuation and medium-to-high flocculation, LA03 creates a soft, juicy mouthfeel and bright appearance. POF-negative and non-diastatic, it’s designed for brewers seeking aromatic depth without harsh phenolics. Fruity ester profile: tropical fruit, mango, citrus, red berries Medium-to-high flocculation for a clean haze Medium attenuation (~71–75%) for juicy mouthfeel Ferments 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) Recommended for best aroma: 64–72°F (18–22°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); boost to 1.5–2.0 g/L (150–200 g/hL) for higher gravity or haze intensity 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. Temper to fermentation temperature and pitch within 30 minutes to maintain yeast health. Applications: NEIPA • Juicy IPA • American IPA • Hazy Pale Ale • Fruit-Infused IPAs

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WLP095 is a trusted strain for New England-style IPAs for its ability to balance hop flavors and aromas while balancing bitterness Contributes esters and body to your finished beer PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! This yeast strain took the country by storm during the initial Haze Craze. Ideal for IPAs and other hop forward beers, this yeast will provide a unique flavor profile and nice body. This is the ideal strain to make your favorite North East IPA, New England IPA or Hazy IPA. To ferment this yeast properly pitch at 62-65F and let it rise to 67-70F. Ferment for 10-14 days in the primary. This strain will produce more esters and diacetyl than WLP001; a temperature increase post fermentation is recommended. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 75-80% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 66-72°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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HAZY is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales, enhancing the fruit-forward character of your hops Leaves beer with a hazy appearance while contributing its own ester profile with notes of peach, citrus, mango and passionfruit Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 62-75°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value For hop-forward beer styles that you want bursting with tropical, fruity flavors and aromas, you can't go wrong fermenting with HAZY from CellarScience. HAZY will enhance the fruit-forward 'juicy' character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit. It will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when its finished. This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales. Every batch is PCR tested to ensure contamination free yeast. 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. Direct Pitch or Rehydrate: HAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 62-75°F (17-24°C). Optimum Fermentation Temp: 62-75°F Flocculation: Medium-Low Alochol Tolerance: 11-12% ABV Attenuation: 75-80% Similar Strains: WLP06, WY1318 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". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

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Due 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 to you when we receive more inventory. JUNGLE produces intense notes of guava, passion fruit, and mango, specializing in hop biotransformation to boost fruity hop character Performs reliably across a wide temperature range and tolerates up to 15% ABV and 12 PSI of pressure Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 65-90°F JUNGLE is a high performance ale yeast strain that specializes in massive fruity esters.  It produces a distinct guava, passion fruit and mango aroma. This strain excels at biotransformation, enhancing hop character when paired with big dry-hop additions—select a fruity hop variety to maximize its potential. JUNGLE thrives in a wide fermentation temperature range, ensuring minimal risk of off-flavors even at high temperatures or with temperature fluctuations. It’s also extremely robust, capable of tolerating alcohol levels up to 15% ABV and fermenting under pressure up to 12 PSI. With accelerated maturation, JUNGLE delivers a drinkable beer in just days, making it an ideal choice for both pros and homebrewers alike. Biotransformation Powerhouse: Maximizes hop aroma and flavor Fast Fermentation & Maturation: Drinkable beer in just days Wide Temperature Tolerance: Ferments cleanly across a broad temperature range 65-90°F (18-32°C) Attenuation: 73-80% Alcohol Tolerance: Up to 15% ABV Pressure-Tolerant: Ferments under pressure up to 12 PSI Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality assurance High Cell Count: 15g per sachet, over 36% more than standard 11g dry yeast packs Versatile for Homebrewers & Pros: Professional-grade performance at an unbeatable value 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. Like all CellarScience yeasts, JUNGLE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.

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Due 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 to you when we receive more inventory. Our top choice for Seltzers — highly efficient at metabolizing simple sugars with minimal off-flavors (low fusel/sulfur) Amazing house strain – for neutral-profile ales VELO delivers – rapid fermentation while maintaining a clean, neutral profile Doesn’t require temperature control - Loves to ferment Hot Ferment between 60-94°F Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Amazing as a House Strain VELO is a high-performance ale yeast selected for speed, flavor neutrality, and wide temperature tolerance. In internal sensory comparisons, VELO’s ester suppression and clean finish exceeded CellarScience CALI, while offering faster kinetics and a wide operating range that, within reason, can substantially reduce the need for temperature control. We’ve found it to be a dependable house strain across styles, especially for hop-forward ales. delivering clean results quickly while staying remarkably forgiving across real-world fermentation conditions Why It Works in Seltzers For hard seltzer production, VELO excels thanks to highly efficient metabolism of simple sugars (“mono- and disaccharides”) with low fusel and sulfur byproducts when supported by a complete nutrient regimen. When developing our Seltzer nutrient Dynamo 800 we tried many yeasts and Velo was consistently the best.  From there we tweaked the formulation specifically for Velo with over 60 fermentations.  Across broader sensory feedback beyond internal  bench work, VELO consistently presented as noticeably cleaner than several common industry benchmarks, delivering a true neutral, blank-canvas base that stays out of the way of your seltzer flavor additions. Lagers Fermented at Warmer Temperatures (Sometimes called pseudo-lagers) VELO excels in this role by delivering a clean, lager-like profile at ale fermentation temperatures. Its wide operating range (60–94°F / 16–34°C), fast kinetics, and low ester/phenol expression let you run lager-style recipes in the mid-60s to low-70s °F without temperature control. When you ferment under pressure (up to 12 PSI), you can push these lager-like beers toward the upper end of VELO’s range right up to 94°F while still maintaining a neutral, crisp finish. High attenuation and medium–high flocculation help the beer finish dry and drop clear quickly, making VELO an amazing house strain for clean, lager-like beers on an ale timeline. Technical Attributes Neutral & Clean: Ester/phenol expression held very low; as clean or cleaner than CellarScience CALI in sensory comparisons. Fast Fermentation: Wraps primary quickly, reducing tank residency and tightening production schedules. Wide Temp Range: Performs cleanly from 60–94 °F (16–34 °C) with minimal off-flavors—useful where tight temperature control isn’t feasible. Pressure-Ready: Stable up to 12 PSI, ideal for closed or spunded ferments. Hop-Smart: Preserves hop brightness in modern IPAs while remaining tidy in low-IBU and malt-forward beers. High Attenuation: ~75–83 % for a dry, polished finish; alcohol tolerance up to 10 % ABV with full nutrient support. Medium–High Flocculation: Drops bright post-fermentation while staying in suspension long enough to finish cleanly. Thermotolerant Physiology: Robust stress response (e.g., trehalose storage) supports clean performance at elevated temperatures. Specifications: Fermentation Temperature: 60–94°F (16–34°C) Apparent Attenuation: ~75–83 % Alcohol Tolerance: up to 10 % ABV (with complete nutrient regimen) Flocculation: Medium–High Pressure Tolerance: up to 12 PSI Format: 15 g high-cell-count sachet (≈ 36 % more than standard 11 g) Direct Pitch: No rehydration required Quality Control: Every batch PCR-verified for purity and consistency Applications Clean ales and pseudo-lagers • West Coast/Cali-style IPAs • Pale & session ales • Kölsch-like ferments • Hard seltzers and other sugar-based ferments Dosage Homebrew: One 15 g sachet treats 5–6 gal (19–23 L). Scale-up: Use 2–3 g/gal (0.5–0.8 g/L). When scaling, round up to the next full sachet for consistency. VELO is the practical house strain for clean results on a tight timeline—neutral like CALI, ferments fast, handles a wide temperature range, and produces a polished finish in beer and seltzer when paired with appropriate nutrients.  

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WLP06 is the go-to strain for New England IPAs, Juicy IPAs, and Hazy Pale Leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP06 London Fog is the perfect yeast for all you "Haze Heads". This strain produces a medium-ester profile akin to White Lab's East Coast Ale Yeast (WLP008) and leaves a hint of residual sweetness, helping to accentuate malt and hop flavors and aromas. Pitch this strain to your favorite New England-style IPA. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 75-82% Flocculation: Low to Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 64-72°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP066 is the go-to strain for New England IPAs, Juicy IPAs, and Hazy Pale Ales Leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales Dry format is gluten-free and has an extended shelf life compared to liquid—keep on hand and use with confidence! White Labs Yeast has been producing high-quality brewers yeast since 1995 and continues to raise the bar in the art of fermentation This is the go-to strain for New England-style IPAs. It produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Everything you missed about the vial with the innovation of PurePitch®. Top Benefits of White Labs Dry Yeast Performance You Can Rely On.  High live cell count and highly shelf-stable result in consistent fermentation performance with every batch.​​ Convenience of Brew Planning.  Extensive shelf life allows you to keep some sachets on hand for your next brew day or in case you ever run into a fermentation issue.  Ensure you have viable yeast ready to go even if you have to reschedule your brew day or encounter unforeseen issues like stuck or slow fermentations. Easy-to-Use.  No rehydration or wort aeration is necessary due to the high sterol content and simple measurements of pitch rate by weight for hassle-free fermentations. Gluten-Free.  Propagated using beet molasses and is 100% gluten-free. Available Anywhere You Brew.  White Labs Yeast will now be available for global brewers who had challenges importing liquid yeast, with straightforward and more affordable delivery in dry format. Attenuation: 75-82% Flocculation: Low to Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 64-72°F Cell Count: 150 Billion

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Due 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. WEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots Clean, versatile, and reliable, it’s ideal for brewers seeking subtle depth without compromising balance at an unbeatable value Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F WEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots. It delivers the same clean, dependable performance as CALI, with just a trace of fruit character that lends a quiet depth to the final beer. This nuance stays well in the background, complementing rather than competing with hops or malt. Ideal as a house strain, WEST COAST can refresh a Flagship recipe or anchor a new one, offering robust, reliable fermentations every time. Designed for simplicity, it can be pitched directly into wort no oxygenation or rehydration required. Flocculation: Medium to High Fermentation: Range: 59-72ºF (15-22°C) Attenuation: Approximately 75–84% Alcohol Tolerance: 10% ABV Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs 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. Like all CellarScience yeast, WEST COAST offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value. If you love the clean versatility of CALI but want a touch more character, West Coast  is your next go-to strain.  

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1318 has become synonymous with the production of New England IPAs and balances well with tropical fruit-forward hops Has a fruity, very light and softly balanced palate. Finishes slightly sweet Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation The London Ale III strain is an excellent universal English ale strain.  Accentuating malt character, as a true English strain should, this yeast will proide a well rounded ale profile. Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. Attenuation: 71-75% Flocculation: High Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-74°F Cell Count: 100 Billion Styles: American Amber Ale English Barleywine English IPA Extra Special/Strong Bitter (English Pale Ale) Mild Oatmeal Stout Old Ale Scottish Export 80/- Scottish Heavy 70/- Scottish Light 60/- Southern English Brown Special/Best/Premium Bitter Standard/Ordinary Bitter Sweet Stout For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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OYL-011 is undeniably a gold standard for brewing Hazy IPAs Huge fruity boost to juicy hop character with a stable haze and residual sweetness Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Nothing could be more clear when it comes to brewing Hazys -- British Ale V is the yeast to get the job done. A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pairs popularly with the signature look and huge, fruity hop profile of the New England IPAs (NEIPA). Alternately, try DIPA (OYL052) for slightly less residual sweetness. Attenuation: 71-75% Flocculation: High Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 64-74°F Cell Count: 225 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP067 is blend of White Labs' favorite New England-style IPA strains—great for producing beers with a hazy appearance and tropical, fruit-forward esters Produces dry, yet juicy beers with notes of mango and pineapple Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! White Labs Coastal Haze is a blend of select New England-style IPA strains making this pitch a knock-out for producing beers with a hazy appearance and tropical, fruit-forward esters. Expect a dry, yet juicy beer, where the mango and pineapple characteristics will lend to added drinkability. **This strain has been genetically typed in White Labs' lab using polymerase chain reaction (PCR). Through this genetic testing, they have determined WLP067 Coastal Haze Ale Yeast Blend to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 75-82% Flocculation: Low to Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 68-72°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step A great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit This strain is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea selected from nature by University of the Sciences in Philadelphia, PA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol so you can ferment your beer and sour it in one simple step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs Aroma: Sour, red apple, stone fruit, peach Attenuation: High Fermentation Range: 68-77°F Flocculation: High Alcohol Tolerance: 9% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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Due 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 to you when we receive more inventory.   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.

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CALI is the classic American ale strain famous for its clean, neutral flavor and its ability to be used in nearly any style A quintessential house strain that will allow malt and hops to shine Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value The classic American ale strain that has a long history of producing amazing beers. Famous for its clean, neutral flavor and its ability to be used in nearly any style. The reason this is the most popular strain in homebrewing and craft brewing is that it allows malt and hops to shine. You can never go wrong with CALI. Like all CellarScience yeast, CALI is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. CALI has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. 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. Direct Pitch or Rehydrate: CALI yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. CALI yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 59-72°F (15-22°C). Optimum Fermentation Temp: 59-72°F Flocculation: Medium Alcohol Tolerance: 10-11% ABV (WY1056 11%) Attenuation: 75-84% Similar Strains: WLP001, WY1056, US-05 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". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

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Bursting with hop character with a smooth and creamy mouthfeel. Our best-selling Hazy IPA year after year Includes Warrior®, Citra®, and Mosaic® hops Estimated ABV: 6.4% Estimated IBUs: 28 Makes 5 gallons of finished beer Haze Craze is our take on the hazy New England IPA recipe. Also known as a North Eastern IPA, or Juicy IPA, it quickly became one of the most popular beer styles in the US. It packs all of the hop character that craft beer nerds love, and it's much softer and less bitter than classic West Coast IPAs, making it a much more approachable style for the uninitiated. The style accentuates hop character while maintaining a smooth and creamy mouthfeel. Light in color but hazy due to heavy dry hopping, yeast selection, as well as additions of oat and wheat. Low in bitterness with a huge hop character due to hop-bursting, this beer will satiate even the biggest hop head. NEIPA has become popular nationwide thanks to breweries like Tree House Brewing, The Alchemist, Hill Farmstead and Grimm Artisanal Ales. One taste of this delicious style will make a staple in your brew schedule.  Makes 5 gallons Estimated Original Gravity: 1.062-66 SRM (Color Range): 4.5 IBUs: 28 Estimated Alcohol Percentage: 6.4% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.    

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A04 is an excellent yeast strain for any hop forward beer. Wonderfully suited for juicy, hazy New England IPAs Barbarian produces stone fruit esters that work great when paired with citrus hops Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible A04 Barbarian will attack your IPAs with esters of stone fruit when paired with citrus hops. Who doesn’t love that combo in their beer... tasty! For an exceptionally balanced IPA we highly recommend A04 Barbarian. Attenuation: 73-74% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 62-70°F Cell Count: 200 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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The ideal yeast for producing a very neutral, clean base for hard seltzers, canned cocktails, further distillation, etc. Works with malt or sugar fermentations Includes nutrients and pH buffers to keep fermentation humming to finish Able to handle high levels of ethanol and osmotic pressure Ferments clean up to 80°F ​Our motto is to Empower Your Creative Vision. Origin is a unique style of yeast used to create a neutral alcoholic base that acts as the Origin upon which you layer other flavors. Perfect for Hard Seltzers, Canned Cocktails, and whatever else you can dream up. Also great for neutral washes designed for distillation and tough to ferment honey-based mead fermentations. Works on both sugar, honey, and malt-based fermentations. The secret sauce is a very neutral, high alcohol tolerant yeast combined with nutrients and pH buffers. The non-urea-based nutrients help the yeast in simple sugar mediums naturally low in nutrients. pH buffers ensure a high enough pH to allow the yeast to run to completion in even the toughest of situations. The yeast strain used in Origin is a very low producer of H2S and fruity esters resulting in a clean final product. Origin stays clean at higher fermentation temperatures up to 80°F. Origin could technically be called a Turbo Yeast being packed with nutrients. However, we don't like that association as many turbo Yeasts are not selected and assembled for quality and flavor but rather price and speed. Turbo Yeasts also do not include pH buffers. Origin will work with all commonly used sugars, including sucrose, dextrose, and liquid invert sugar. When fermenting wort from malted barley, use our Brutzyme Glucoamylase Enzyme to break down α-1,4 and α-1,6 glycosidic linkages of starch, dextrins, and oligosaccharides for a drier, more fully attenuated final product. Pilot batches should always be performed to find the optimum final product for your further vision. Directions: Add 10 to 20 g per gal (2.5 to 5 g per liter) directly into your fermentation with no hydration required. Ferment between 65 to 80°F (18-27°C). We recommend starting with a dosage of 15 g per gal (4 g per liter) and adjusting as desired in future batches.

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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.

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Sourvisiae® is a modern fermentation solution that produces sour beers through one simple fermentation step Clean and neutral flavor, ideal for traditional and modern sour beer styles and an excellent base for fruited sours Sourvisiae® is a bioengineered (GMO) strain of Saccharomyces cerevisiae Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production. Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times. Microbiological Properties Classified as a bioengineered Saccharomyces cerevisiae, a top-fermenting yeast. Finished product is released to the market only after passing a rigorous series of tests. *According to the ASBC and EBC methods of analysis. Typical Analysis of Sourvisiae® Yeast: Percent solids 93% – 96% Living Yeast Cells ≥  5 x 10 9 per gram of dry yeast Wild Yeast < 1 per 10 6 yeast cells Bacteria < 1 per 10 6 yeast cells Brewing Properties In Lallemand’s standard conditions, wort at 20°C (68°F), Sourvisiae® yeast exhibits: Vigorous fermentation that can be completed in 5 days Medium to High Attenuation and Medium to High Flocculation Highly acidic and slightly fruity flavor and aroma The optimal temperature range for Sourvisiae® yeast when producing traditional styles is 15°C (59°F) to 22°C (72°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Attenuation may appear lower due to the formation of lactic acid. Production of lactic acid does not result in a loss of CO2. When sugar is consumed to produce lactic acid, there is no change in density. Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply. This yeast produces a very acidic beer, with final beer pHs in the range of 3.0 and lactic acid in the range of 8 – 15g/L. Vigorous fermentation can be completed within 5 days. The resulting flavor and aroma profile of the beer is a slightly fruity acidic beer. Because of the resulting low pH and highly acidic conditions, we do not recommend re-pitching this yeast. Flavor and Aroma Tangy, sour, slightly fruity   NOTE: THIS PRODUCT IS ONLY ELIGIBLE FOR SHIPMENT IN THE UNITED STATES.

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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!

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Due 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 to you when we receive more inventory. HEFE produces classic banana and clove notes for traditional Hefeweizen Contributes to a smooth body, persistent haze, and high drinkability Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-77°F HEFE is a top-fermenting dry yeast, crafted specifically for wheat beers. It produces the hallmark banana and clove aromas expected in traditional Hefeweizen styles, with a clean, smooth finish and excellent drinkability. HEFE produces bright, refreshing wheat beers with pronounced banana notes (isoamyl acetate) at the higher end of its temperature range. Subtle clove character (4-vinyl guaiacol) at the lower end. Expect a smooth body and a persistent, signature haze. Fermentation Temperature: 59-77°F (15-25°C), optimal range 64-72°F (18-22°C) Attenuation: 80–91% Alcohol Tolerance: Up to 10% ABV Flocculation: Low Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality control High Cell Count: 15g per sachet (over 36% more than standard 11g dry yeast packs) 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. Like all CellarScience yeasts, HEFE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.  

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4766 is a crisp and dry fermenting yeast with a big, fruity finish Creates a nice balance for all types of apples, pears, and other fruit Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation I was a doubter at first, but after using the Wyeast Cider strain, I am now a convert.  I used to ferment my ciders with English Ale (sweet) or Champagne (dry) yeast, but no longer! I have found a delicious Cider yeast that highlights the flavor of the apples and does not ferment too dry.  After we started stocking this strain, it became impossible to keep it in stock during the harvest season! This yeast creates a nice balance for any type of apple, pear, or other fruit. It gives a crisp and dry ferment and allows the fruit character to dominate the flavor profile. Attenuation: NA Flocculation: Low Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Apple Wine Common Cider Common Perry Cyser (Apple Melomel) English Cider French Cider Fruit Cider New England Cider Traditional Perry Other Sppecialty Cider or Perry For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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LalBrew Munich Classic™ imparts the spicy and fruity aroma profile typical of German wheat beer styles Produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™ A Bavarian wheat beer strain with robust and consistent performance making it a great choice for a variety of traditional wheat beer styles Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next This Bavarian wheat beer strain can easily express the spicy and estery aroma profile typical to German wheat beer styles. LalBrew Munich Classic is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock. Beer Styles: Bavarian-style wheat Aroma: Fruity, banana, spicy Attenutation: Medium to High Fermentation Range: 63-72°F Flocculation: Low Alcohol Tolerance: 12% ABV *See the technical data sheet below for information on rehydration, usage and storage.  

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GERMAN is the classic lager strain from Weihenstephan Germany that has been used for generations Produces clean, balanced lagers from pilsners to doppelbocks Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 50-59°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. Like all CellarScience yeast, GERMAN is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: GERMAN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. GERMAN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-59°F (10-15°C). Optimum Fermentation Temp: 50-59°F Flocculation: High Alcohol Tolerance: 9-10% ABV (WY2124 9%) Attenuation: 78-85% Similar Strains: WLP830, WY2124, W-34/70 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". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

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Due to high demand, the 500 g item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. BIG BEN allows your malt and hop flavors to shine with its neutral profile Ideal for a wide variety of styles including Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F BIG BEN, just like its iconic namesake, is big in all the right ways. Known for its exceptional flocculation, this yeast settles quickly, leaving your beer bright and clear. BIG BEN is proudly malt-forward, allowing your grain bill and chosen ingredients to truly shine through. Its neutral profile enhances malt sweetness and hop character without imposing its own flavors, resulting in clean, crisp beers with remarkable clarity. Its high flocculation contributes significantly to its clarity, rapidly settling and making it ideal for styles where visual appeal matters, such as Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales. BIG BEN also boasts impressive alcohol tolerance, comfortably fermenting beers up to 12% ABV, making it suitable for both session ales and higher-gravity brews. Efficient and reliable, BIG BEN consistently achieves attenuation rates up to 82%. It comfortably ferments across a wide temperature range of 55°F to 78°F, making it versatile for various ale styles. Exceptional flocculation for bright, clear beer Malt-forward character that lets your grain bill shine Neutral profile enhances malt sweetness and hop character Ideal for: Pale Ales, IPAs, Porters, Stouts, Blonde Ales, Amber Ales Alcohol Tolerance: 12% ABV Attenuation: Approximately 75- 82% Fermentation Range: 59-72°F (15-22°C) Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs 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 Like all CellarScience yeast, BIG BEN offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.   

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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  

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Specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character Delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits Recommended for Scotch-Style Single Malt Whisky, Bourbon, and Grain-Based Distillates with Complex Esters Ferment between 72-90°F Angel Yeast AM‑1 is specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character. It delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits. Fast fermentation with strong maltotriose assimilation and high wort utilization rate Soft taste profile enriched with fruity esters Robust performance in whisky washes, including Scotch and bourbon-style grains Fermentation temperature range: 22–32 °C (72–90 °F) Alcohol tolerance up to ~15% v/v Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; apparent fermentation > 90% Fermentation Range 72–90 °F (22–32 °C) Usage Rate 0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg) of wash/mash Instructions Rehydrate in 5–10× its weight in lukewarm water or low-strength wort at 22–30 °C for ~7–15 minutes. Gently stir and let rest 10–15 minutes before pitching into the fermenter Applications Scotch-Style Single Malt Whisky • Bourbon • Grain-Based Distillates with Complex Esters  

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High‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies Delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character Recommended for Corn & Wheat Whisky, Grain-Based Spirit Fermentations, Turbo Distillation Washes, and Hybrid Grain Beers Ferment between 77-95°F Angel Yeast AG‑2 is a high‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies. It delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character. AG‑2 offers high tolerance to glucose, ethanol, temperature, and fermentation stress, allowing excellent maltotriose and dextrin utilization. Ideal for hybrid whiskey projects, turbo fermentations, and grain-based spirits. Short lag time and fast, powerful fermentation Clean flavor profile—letting grain character shine High attenuation (>80%) for efficient sugar conversion Fermentation at 77–95 °F (25–35 °C) Alcohol tolerance up to 18% ABV High glucose/ethanol resistance and maltotriose utilization Fermentation Range 77–95°F (25–35°C) Usage Rate 0.5–1.0 g/L (50–100 g/hL) Rehydration Instructions Rehydrate in 5–10× its weight in lukewarm water or diluted mash (approx. 22–30 °C / 72–86 °F) for 7–15 minutes. Gently stir, rest another 10–15 minutes, then pitch. Applications Corn & Wheat Whisky • Grain-Based Spirit Fermentations • Turbo Distillation Washes • Hybrid Grain Beers

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A delicious, juicy, New England Double IPA. Juicy and citrusy with a little dank Includes Columbus, Cascade, Amarillo®, Mosaic®, Simcoe®, and Citra® hops Estimated ABV: 9.1% Estimated IBUs: 32 Makes 5 gallons of finished beer MoreHaze! is a delicious, juicy, NE style double IPA.  This beer was brewed as a collaboration between EJ Phair Brewing Co. and MoreBeer!  We liked the beer so much that we wanted people to be able to brew it at home.   The beer is very high in alcohol (9.1% ABV), low in bitterness, light in color and loaded with hops.  We dry hopped this beer in multiple stages, added lots of high protein grains and did not use any clarifying agents, which leads to a hazy beer loaded with flavor.  Flavor and aroma is very citrusy (orange, tangerine, grapefruit) and mildly danky.  The large addition of wheat and oats adds a soft, pillowy texture to the beer.  The feed back was that this beer is delicious and dangerously easy to drink at such a high ABV. Makes 5 gallons Estimated Original Gravity: 1.086-1.090 SRM (Color Range): 4-5 IBUs: 32 Estimated Alcohol Percentage: 9.1% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.    

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LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers Selected using the most advanced breeding techniques and non-GMO methods to remove the STA1 gene This strain will not produce hydrogen sulfide (H2S) off-flavors, enhancing the saison yeast aroma characteristics Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison and farmhouse style beers. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics. Beer Styles: Farmhouse style ales Aroma: Clove, pepper, fruit notes Attenuation: High Fermentation Range: 68-86°F (20-30°C) Flocculation: Low Alcohol Tolerance: 13% ABV *See the technical data sheet below for information on rehydration, usage and storage.

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Built for grain-based whisky fermentations that demand strength and reliability Exceptional tolerance to alcohol, heat, and acidic conditions, ensuring fast, complete fermentation while producing a clean and neutral spirit base Recommended for Bourbon, Corn Whisky, Wheat Whisky, Neutral Grain Spirits, and High-Gravity Ferments Ferment between 72-90°F Angel Yeast AW-19 is built for grain-based whisky fermentations that demand strength and reliability. With exceptional tolerance to alcohol, heat, and acidic conditions, AW-19 ensures fast, complete fermentation while producing a clean and neutral spirit base. Perfect for bourbon, corn whisky, or high-gravity neutral washes where yield and consistency are critical. High alcohol tolerance with strong stress resistance Clean, low-ester profile for neutral or light grain spirits Fast attenuation and robust kinetics, even in high-gravity or hot ferments Performs well in corn, wheat, or mixed-grain mashes Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; high apparent fermentation rate Fermentation Range 72–90 °F (22–32 °C)  Usage Rate 0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg mash/wash) Instructions Rehydrate in 5–10× its weight of clean water or low-strength wort at 22–30 °C for 7–15 minutes. Stir gently, rest for another 10–15 minutes, then pitch into the fermenter at 28–32 °C. Typical fermentation completes in 3–7 days depending on substrate and gravity. Applications Bourbon • Corn Whisky • Wheat Whisky • Neutral Grain Spirits • High-Gravity Ferments

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LalBrew® House Ale's neutral aroma and high performance make it an ideal choice for many beer styles as well as cider and hard seltzer Ferments rapidly with high stress tolerance, allowing for faster tank turnarounds and shorter maturation times Maintains exceptional genetic stability and can be repitched reliably, leading to fewer yeast purchases LalBrew® House Ale is the new go to strain for trusted performance and efficiency. Real world brewing data shows House Ale outperforms the well-known and commonly used house ale strains on the market. Its rapid fermentation and high stress tolerance mean faster tank turnarounds, higher product throughput, and shorter maturation times, leading to increased production capacity without investment. Trusted repitchability and high cell counts when harvesting ensure fewer yeast purchases, while exceptional genetic stability and high FAN uptake result in a cleaner, more stable final product. Brewers can use LalBrew® House Ale to save time, increase production capacity, cut costs, and deliver consistently excellent beer, cider or seltzer. Beer Styles: American IPA, Blond Ale, Souts, Pale Ales, Cider, Hard Seltzer, and more Aroma: Neutral Attenuation: 78-86% Fermentation Range: 61-72°F (16-22°C) Flocculation: Medium Alcohol Tolerance: > 14% ABV *See the technical data sheet below for information on rehydration, usage and storage.

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