Search results for "chico yeast"

One of the most trusted, top-selling strains in craft brewing! Ferment almost any style of ale ranging from IPA to Kölsch with this fantastic all-around house strain Produces a clean, dry, balanced beer that accentuates the flavor of malt and hops 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 Our top-selling yeast! White Labs California Ale yeast is known for its ability to be used in almost any style Ale. It produces a clean, dry, balanced beer. It also accentuates the flavor of the malt and hops in your homebrew. This strain was the first yeast strain produced by White Labs in 1995. When used in hoppy beers, it accentuates hop flavors and aromas and attenuates well, even for high-gravity beers. This strain can be used in almost any style of ale ranging from IPA to porter and even Kölsch, making it a great all-around house strain. WLP001 is a genetically different strain than other descendants of this classic yeast and many brewers prefer WLP001 over similar variations from other companies. 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: 73-85% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 64-73°F

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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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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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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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A07, commonly referred to as "chico", is a craft brewing standard, loved for its extremely clean character Performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales 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 A07 Flagship is a versatile strain prized by home and craft brewers alike for its tremendously clean character. A07 Flagship performs well at conventional ale temperatures, but can be used in the low 60s to produce remarkably crisp ales. Due to its middle of the road flocculation, filtration or fining is required to achieve a crystal clear beer. Attenuation: 72-77% Flocculation: Low-Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 60-72°F Cell Count: 200 Billion Similar Strains: WLP001, WY1056 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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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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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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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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LalBrew CBC-1™ was selected for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure Neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation Also an ideal strain for primary fermentation of dry ciders, mead and hard-seltzer Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next The true solution to under carbonated, bottle conditioned beers! CBC-1 is a great choice for fermenting beers destined for bottle conditioning, especially higher-alcohol styles. A fast starter and robust strain which can be used to ferment/re-ferment beers up to 14% ABV. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. LalBrew® CBC-1 can also be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew® CBC-1 is well suited for sweeter fruit beers or fullbodied, malty ales. Primary Beer Styles: fruit beers, full-bodied, malty beers, dry cider and mead Bottle Conditioning: all beer styles Aroma: Neutral Fermentation Range: Primary 68°F (Refermentation: 59-77°F) Alcohol Tolerance: Primary 18% ABV (Refermentation: 12-14% ABV) *See the technical data sheet below for information on rehydration, usage and storage.  

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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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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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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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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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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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LalBrew BRY-97™ is an American West Coast-style ale yeast loved for its ability to produce clean fermentations for high quality ales A neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers Through expression of a β-glucosidase enzyme, LalBrew BRY-97™ 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 "West Coast Ale" yeast is known for its clean, neutral flavor profile and strong attenuation. With no overwhelming characteristics, this yeast lets your grain and hop choices shine! BRY-97 gives you a quick start and vigorous fermentation, which can be completed in 4 days if kept above 63° F. The aroma is slightly estery, almost neutral and doesn’t display off-odors when handled properly. Because of its high flocculation, it may slightly reduce hop bitterness levels. Best results when used at traditional ale temperatures (62 - 72° F) and after rehydration in the recommended manner (see the documents tab for re-hydration procedure). Beer Styles: American ales Aroma: Neutral with slight ester Attenuation: Medium to High Fermentation Range: 59-72°F Flocculation: High 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 Verdant IPA™'s prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas Leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain Specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Verdant IPA yeast is highly versatile and well suited for NEIPAs, Hazy IPAs, English IPAs and Bitters, American Pale Ales, Stouts, and many other beer styles. Specially selected in collaboration with Verdant Brewing Co. in the UK for its ability to produce a wide variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. Beer Styles: NEIPA, Hazy IPA, English IPA, American Pale, English Bitter, Sweet Stout, Sours Aroma: Apricot with notes of tropical fruit and citrus Attenuation: Medium to High Fermentation Range: 64-73°F (18-23°C) Flocculation: Moderate Alcohol Tolerance: 10% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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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.

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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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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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Unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed Simplifies traditional processes while providing clean, efficient fermentation Recommended for Baijiu, Rice Wine, Corn or Wheat Spirits, Chicha/Sake-Style Wash, and Direct-Starch Fermentations Ferment between 82-97°F Angel Yeast Yellow Label is a unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed. Ideal for grain-based spirits, rice wines, or exploratory washes, it simplifies traditional processes while providing clean, efficient fermentation. Ferments raw or cooked rice, corn, wheat, etc., without a mash step Contains alpha‑amylase, glucoamylase, and phytase for starch breakdown Strong fermentation at 82–97 °F (28–36 °C) Works in both solid and liquid fermentation setups Fermentation completes in 4–15 days depending on process Packed with ≥40 billion cells/gram, max 6.5% moisture, low heavy metals Fermentation Range 82–97°F (28–36°C) Usage Rate 0.3–0.8 kg per 100 kg grain (0.6–0.8%) depending on fermentation method Instructions For raw grain: mix starch with hot water, cool to ~30 °C, add yeast‑enzyme pack, stir periodically (first 3 days in solid ferment), ferment 8–15 days. For cooked grain: rehydrate in ~30–35 °C water, pitch at 24–30 °C, ferment 4–15 days. Applications Baijiu • Rice Wine • Corn or Wheat Spirits • Chicha/Sake-Style Wash • Direct-Starch Fermentations

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Ferment nearly any beer style quickly and with virtually no temperature control required! Lutra™ Kveik is highly recommended to beginning brewers due to its ability to ferment cleanly even upwards of 90°F Dry format is gluten-free and has an extended shelf life compared to liquid—keep on hand and use with confidence! Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Lutra™ Kveik Gluten-Free is your worry-free way to navigate the evolving demand for cold ones. Propagated using 100% gluten-free raw materials and in adherence to FDA regulations for gluten-free labeling. Lutra is a shockingly clean strain that takes off at warp speed when pitched at the high end of its temperature range. Isolated from Omega's Hornindal Kveik (OYL091) culture, Lutra Kveik is perfect for brewing a refreshing pseudo-lager without the typical lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones. You will love this strain like no otter. Attenuation: 75-82% Flocculation: Medium-High Alcohol Tolerance: 15% ABV Optimum Fermentation Temp: 68-95°F Cell Count: 55 Billion Strain Type: Norwegian Kveik 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.

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LalBrew Pomona™ offers a distinctive taste with juicy notes of peach, citrus, and tropical fruits, perfect for enhancing hoppy beers Developed through advanced yeast breeding, this hybrid strain ensures robust fermentation performance even in high ABV and highly hopped IPA fermentations Pomona™ enhances biotransformation and haze, ideal for Hazys and other modern IPA styles Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by Lallemand's partner Escarpment Laboratories using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. Escarpment Laboratories is an innovative Canadian yeast company and industry leader in solution-based yeast development and hybridization. The result of this research and selection is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. Beer Styles: Hop-forward beers Aroma: Peach, Citrus, Tropical Fruit Attenuation: 75-84% Fermentation Range: 64-72°F (18-22°C) Flocculation: Medium Alcohol Tolerance: > 10% ABV *See the technical data sheet below for information on rehydration, usage and storage.

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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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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.  

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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!

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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.

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Clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters POF-negative, non-diastatic, and delivers excellent clarity with no filtration required Recommended for Pilsner, Helles, Vienna Lager, Märzen, Festbier, American Lager, and International Pale Lager Ferment between 50-68°F Angel Yeast BF16 is a clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters. With strong fermentation performance and high flocculation, BF16 is ideal for a wide range of traditional and modern lagers. It is POF-negative, non-diastatic, and delivers excellent clarity with no filtration required. BF16 performs best at classic lager temperatures but is versatile enough to ferment warmer when needed, making it suitable for brewers of all scales seeking reliable lager performance. Clean lager profile with low ester production High flocculation for clear, brilliant beer Strong attenuation (80–91%) for a dry, crisp finish Ferments well at traditional and elevated lager temps POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 50–68°F (10–20°C) Recommended range for cleanest profile: 50–59°F (10–15°C) Usage Rate: 0.5–1.5 g/L depending on wort gravity and fermentation temperature Typical pitch rate: 50–150 g/hL; increase up to 300 g/hL for high-gravity or stressed fermentations Rehydration Instructions: For best results, rehydrate yeast in clean water at 72–86°F (22–30°C) for 10–20 minutes before pitching. Gradually adjust to wort temperature and pitch within 30 minutes to maintain yeast viability. Applications: Pilsner • Helles • Vienna Lager • Märzen • Festbier • American Lager • International Pale Lager

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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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ENGLISH is a rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish Recommended for all types of ales from malt-forward Ambers and Porters to high-gravity IPAs and hoppy Pales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 61-70°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value A rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish. This yeast settles quickly and forms a compact sediment. Like all CellarScience yeast, ENGLISH 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. ENGLISH 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: ENGLISH 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. ENGLISH 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 61-70°F (16-21°C). Optimum Fermentation Temp: 61-70°F Flocculation: Very High Alcohol Tolerance: 12% ABV Attenuation: 75-83% Similar Strains: WLP007, WY1098, S-04 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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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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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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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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Due to high demand, this 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. High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe Ferments clean at elevated temperatures, with medium flocculation and robust attenuation Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales Ferment between 80-95°F FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration. Tropical fruit ester profile: melon, cantaloupe Medium flocculation for slight haze with clarity Attenuates ~78–82% for a dry, smooth finish Fermentation range: 80–95 °F (27–35 °C) Alcohol tolerance: high (10–15% ABV) POF-negative and non-diastatic Fermentation Range: 80–95°F (27–35°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health. Applications: Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales

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