Search results for "CellarScience English dry yeast"

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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A24 is A blend of two highly popular yeast strains—A20 Citrus & A04 Barbarian. Well suited for hop forward beers Produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer 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 A20 Citrus plus A04 Barbarian equals A24 Dry Hop. When this blend gets going on your hoppy beer, the hop aroma explodes. The unique yeast strain combination will produce incredible aromas of peach, apricot and citurus that will underscore pale ales, IPAs, and any other hop driven brew. Attenuation: 73-75% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 64-74°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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Unique amino acid blend activates Ehrlich pathway causing beer and wine yeast to produce tropical flavors Contributes complexity to beer styles like Hazys where tropical flavors are desired. Pairs perfectly with CellarScience HAZY Yeast Contributes tropical complexity to Sauvignon Blanc and Viognier wines when used in conjunction with CellarScience CITRUS Wine Yeast Enhance tropical flavors in your beer or wine with CellarScience Tropic Thunder. By changing the amino acid mix you feed your yeast you can influence the final flavors yeast produce. To understand why, we have to first explain the Ehrlich pathway which was discovered over 100 years ago by German Biochemist Felix Ehrlich. Yeast absorbs and breaks down a specific set of amino acids very slowly over the course of fermentation. The yeast cells incorporate the amino group into their cell structure, leaving an alpha-keto acid. This acid is turned into fusel alcohol by the yeast and then returned back out into the wort. This production of fusel alcohols via the breakdown of specific amino acids is called the Ehrlich Pathway. For Beer Fusel alcohol may scare you as a brewer... we get it, you are trained to avoid these! But certain fusel alcohols actually have a really positive effect on the final beer flavor. The idea behind CellarScience Tropic Thunder is we have selected specific amino acids that when fed to your yeast will result in the production of a small amount of fusel alcohols that contribute to the tropical flavors of mango, pineapple, and coconut. Tropic Thunder nutrient is often used to help create complexity in hazy IPA, but feel free to use it in any style where tropical flavors would be welcome—you are only limited by your imagination! When used in beer, Tropic Thunder can replace your typical yeast nutrient as it is itself an organic, DAP-free nutrient. If you typically use a complex nutrient that includes DAP, you can continue to add it separately as normal. For Wine Tropic Thunder is perfect for Sauvignon Blanc, Viognier and other select styles where tropical fruit flavors are part of your vision. In addition to selecting a thiol releasing yeast strain such as CellarScience CITRUS, Tropic Thunder can help bring complimentary tropical fusel flavors via the Ehrlich pathway. As a part of the overall mix, along with thiols and terpenes, the complexity of Sauvignon Blanc or Viognier is enhanced. Tropic Thunder can also be used in select Chardonnays or any white wines where tropical mango and pineapple flavors are desired. When added at the rate of 0.6 to 2 grams per gallon, Tropic Thunder contributes 3 to 12 ppm of YAN. When using CellarScience FermFed or FermFed DAP Free nutrient blends to power your fermentation, we recommend adding Tropic Thunder on top of these additions. Use: For beer or white wine add 0.6 to 2 gram per gallon (0.15 to 0.5 grams per liter) directly into the fermenter at the start of fermentation. Perform bench trials to determine optimal usage or start with a dosage of 1.2 g per gal (0.3 g per liter) and adjust as needed on future batches.

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Produces beers with dominant apple and pear flavors, complemented by subtle notes of tropical fruit and citrus Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts Ferments effectively across a broad spectrum (59-100°F), offering flexibility for various beer styles Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process Perfect for IPAs Ebbegarden multi-strain originates from Ebbegarden farm in Stordal. The flavor and aroma primarily come from apple and pear, with secondary notes of tropical fruit and citrus. Ebbegarden ferments well between 15-38°C and will ferment faster at higher temperatures. At an optimal temperature of 31-35°C, you can expect fermentation to take up to 72 hours. Ebbegarden is perfect for IPAs. Ebbegarden kveik comes from Ebbegarden farm in Stordal, Norway. Ebbegarden has traditionally produced fruit, which is believed to be the source of the fruitiness in their kveik. During the Viking age, the mild climate made many Vikings settle down to fish and farm the land in Stordalen, and the first church was built in the 1100s. Beer and spirits were a big part of celebrations and gatherings for birth, confirmations and burials, and people made their own beer with kveik, especially for these gatherings. The Multi-Strain Difference Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and Aroma Primary flavors: Apple and pear Secondary flavors: Tropical fruit and citrus The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. Fermentation Ebbegarden ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. Pitching Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. One 300 g brewery pouch treats 8.5 bbl of wort.   Effective Fermentation Temp: 59-100°F Optimum Fermentation Temp: 88-95°F Flocculation: Medium Alcohol Tolerance: 16% ABV Attenuation: High

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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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Efficient Haze Reduction: Clearzyme targets haze-causing proteins in beer, ensuring a clear brew without affecting flavor, aroma, or head retention. Simplifies Brewing Process: Eliminates the need for cold crashing, saving time and energy by breaking down proteins at fermentation temperatures between 50-68°F. Gluten Reduction: Reduces gluten levels in beers made with barley and wheat to below 20ppm, making it suitable for gluten-sensitive consumers. Easy to Use: Just 1/4 tsp per 5 gallons added at the start of fermentation is all that's needed to achieve optimal results. Easily make clear beer by adding Clearzyme to your fermenter at the same time you pitch your yeast. This enzymatic solution targets and breaks down haze-inducing proteins so they cannot later bind with tannins to create beer haze. Clearzyme by CellarScience specifically targets haze-active proteins, so it has no negative effect on flavor, aroma, or head retention. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy. Use: Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6. Additional Notes: Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. It also breaks down the gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use. The recommended shelf life is 12 months from the date the package is opened.        

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WLP840 makes dry and clean lagers with a light note of apple fruitiness Sulfur and diacetyl production is minimal making this strain easy to work with and fitting for American-style lagers 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 is used to make American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal 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: 5-10% ABV Optimum Fermentation Temp: 50-55°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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CSM is the choice for winemakers seeking to craft powerful, full-bodied wines with rich fruit expression and a smooth, structured mouthfeel Whether you’re perfecting a bold Cabernet Sauvignon, crafting a structured Malbec, or enhancing a rich Viognier, CSM brings out the best in your must with reliability and finesse Unlock rich, complex aromatics and deep structure in every pour CSM is a versatile Saccharomyces cerevisiae yeast strain designed to enhance the fruit intensity, mouthfeel, and aromatic complexity of full-bodied red wines and robust whites. Specially cultivated for its exceptional ability to promote polyphenol extraction and stabilize color, CSM is ideal for winemakers aiming to produce wines with bold structure, rich fruit character, and a smooth, rounded finish. Enhanced Polyphenol Extraction: Promotes deep color stability and intensified mouthfeel, particularly in red wines. Fruit-Driven Aromatics: Elevates notes of blackberry, plum, and dark cherry, creating a bold, fruit-forward profile. Structured Mouthfeel: Encourages polysaccharide production, adding body and smoothness to the palate. Alcohol Tolerance: Supports ABV levels up to 15.5%, enabling strong fermentation even in high-sugar musts. Temperature Range: Optimally ferments between 64°F (18°C) and 82°F (28°C), maximizing flavor extraction and tannin integration. Low H₂S and SO₂ Production: Minimizes sulfur-related off-flavors, ensuring a clean, pure wine expression. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and tannic structure. Aged Reds: Ideal for Barolo, Bordeaux blends, and Malbec, where deep structure and long-term aging potential are desired. Rich White Wines: Works well with Chardonnay and Viognier, contributing to enhanced mouthfeel and aromatic depth. Fortified Wines: Excellent for Port-style wines, supporting strong alcohol tolerance and fruit preservation. Flavor Profile: Dark Fruits: Bold expressions of blackberry, plum, dark cherry, and blackcurrant. Spice & Earthiness: Subtle hints of black pepper, tobacco, and cedar, adding complexity and depth. Silky Tannins: Promotes smooth, integrated tannins for a well-rounded mouthfeel. Deep Color Stability: Encourages anthocyanin preservation for wines with vibrant, long-lasting color. Usage:  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in high-Brix musts. Fermentation Temperature: Maintain between 64°F and 82°F to optimize tannin extraction and aromatic retention. Extended Maceration: Ideal for long maceration periods to extract deeper color and tannin complexity.    

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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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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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WLP013 is well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters Leaves beer dry while adding malt complexity and pushing hop bitterness 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! WLP013 London Ale Yeast is malty, dry and provides a complex, oakey ester character to beer. Bitterness from the hops shines through as well, making WLP013 perfect for classic British pale ales, bitters, and stouts. Will not flocculate as much as WLP002 and WLP005. 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: 67-75% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 66-71°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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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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High-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character Ideal for brewers seeking premium lager quality with aroma depth Recommended for Czech Pale Lager, Munich Helles, Pilsner, Vienna Lager, American Lager, International Pale Lager, Festbier, Märzen, and Dunkel Ferment between 50-77°F Angel Yeast BF27 is a high-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character. With vigorous attenuation and high flocculation, BF27 produces clear, balanced lagers with a refined profile. POF-negative and non-diastatic, it offers reliable performance for both traditional and modern lager styles. Ideal for brewers seeking premium lager quality with aroma depth, BF27 brings a touch of elegance to every batch Clean, crisp lager profile with subtle fruity/floral esters High flocculation for polished clarity Strong attenuation (~85%) for a dry finish Ferments well across a broad range: 50–77 °F (10–25 °C) Recommended range for clean character: 50–68 °F (10–20 °C) POF‑negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 50–77 °F (10–25 °C) Optimal for clean, refined flavor: 50–68 °F (10–20 °C) Usage Rate: 0.8–1.5 g/L depending on wort strength and fermentation temp Typical pitch: 80–150 g/hL; increase to 300 g/hL for high-gravity or stressed fermentations  Rehydration Instructions: Rehydrate in clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes before pitching. Adjust to fermentation temp and pitch within 30 minutes to maximize viability . Applications: Czech Pale Lager • Munich Helles • Pilsner • Vienna Lager • American Lager • International Pale Lager • Festbier • Märzen • Dunkel

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L13 is an all-around solid lager strain that produces clean beers with a very low ester profile This strain is very powdery, so long lagering times or filtration is required for bright beer 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 The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer. Attenuation: 73-77% Flocculation: Low-Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 46-56°F Cell Count: 200 Billion Similar Strains: WLP830, WY2124 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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A01 is an extremely versatile English ale strain, allowing both malt and hops to shine Best strain choice for any and all English inspired recipes and does well in hopped up American styles 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 A01 House is a clean strain that allows your beers malt and hops to shine. Extremely versatile and flocculent enough to quickly drop out of your beer. House A01 is best suited for an American IPA but works nicely for English style ales as well. At cold temperatures house is clean with increased esters as fermentation temperatures rise. Attenuation: 73-75% Flocculation: High Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 62-70°F Cell Count: 200 Billion Similar Strains: WLP007, WY1098 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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WLP001 is the top-selling White Labs yeast strain—use with confidence in almost any style of Ale Produces clean, dry, balanced beer the accentuates malt and hop flavor 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! 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. 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. Best-selling yeast Can be used in almost any style of ale (from IPA to kölsch) Beautifully accentuates hop flavors and aromas Attenuation: 73-85% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 64-73°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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Sensy™ yeast for whites and rosé was selected for its special ability to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under white winemaking conditions. Low acetaldehyde production is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for white wines, even under low temperature and NTU conditions. Sensy™ has a short lag phase and low nutrient demand. Respectful of varietal aromas, with balanced mouthfeel and freshness. Malolactic bacteria friendly. For best results, fermenting in the 54-64°F range is recommended. Tolerant up to 14.5% alcohol. Download the PDF Download the PDF

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WLP802 produces dry and crisp lagers with low diacetyl production This strain will make a dry beer and showcase rounded hop bitterness 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! Budejovice Lager is a famous Pilsner lager strain from the Southern Czech Republic. Produces dry, crisp lagers with low diacetyl production. With up to 80% attenuation, this strain will make a dry beer and showcase rounded hop bitterness. Low diacetyl production makes conditioning of this beer an ease. 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: 70-75% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 50-55°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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BE-134 is a go-to strain for Saisons and other dry, spicy Belgian-style beers Produces highly refreshing beers that are fruity and floral with phenolic notes Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world A great choice for fermenting Belgian-style saisons, BE-134 gives off fruity aromas and spicy notes, such as cloves. This yeast is known to have particularly high attenuation, and produces very refreshing beers. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 89-93% Sedimentation Time: Slow Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.  

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K-97 is ideal for delicate beers like Kolsch, Wits and Session Beers as well as heavily hopped beers Tends to present floral and balanced fruity character depending on fermentation conditions Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world The perfect dry yeast for your German ales or Belgian-style wheat beers. K-97 is selected for its penchant to form a large, firm krausen while fermenting. A great choice for ales that you want to have a low ester character. The lower attenuation of K-97 makes for beers with a nice mouthfeel. Can ferment anywhere between 54-77°F, although the ideal range is between 59-68°F. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 80-84% Sedimentation Time: Slow Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.  

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Increased Malt Profile & Clarity: Features a balanced chloride-to-calcium ratio that enhances body and sweetness in amber and golden ales while supporting essential yeast health for a crisp, clear finish. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. A versatile formulation for golden, amber, and malt-forward ales. Moderate chloride enhances body and malt sweetness, while balanced calcium supports yeast health and clarity. Ideal for blonde ales, Scottish ales, or any brew where malt flavor should lead without heaviness. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions  Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.  

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OYL-005 is a dry, crisp, lightly fruity, versatile and powerful strain Produces a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures 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 Ireland’s storied stout is perfectly balanced by this dry, crisp, lightly fruity, versatile and powerful strain. Omega Yeast's Irish Ale strain is a good fermenter with reliable, average flocculation (some diacetyl possible), and a hint of fruit at the lowest recommended temperatures. Fermenting at the higher end will increase its complexity (64°F & above). Successful in dark and high gravity beers. Sláinte! Attenuation: 69-75% Flocculation: Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 62-72°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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1968 is a very good cask conditioned ale strain. This extremely flocculent yeast produces distinctly malty beers Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish 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 A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. Attenuation: 67-71% Flocculation: High Alcohol Tolerance: 9% Optimum Fermentation Temp: 64-72°F Cell Count: 100 Billion Styles: English Barleywine English IPA Extra Special/Strong Bitter (English Pale Ale) Fruit Beer Mild Old Ale Southern English Brown Special/Best/Premium Bitter Spice, Herb, or Vegetable Beer Standard/Ordinary Bitter Wood-Aged Beer 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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Due to high demand, the 32 oz, and 1 gallon are 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.   Prevents Boil-Overs: One drop per gallon eliminates messy boil-overs, making your brewing process cleaner and safer, saving time on cleanup. Increases Fermenter Capacity: Reduces Krausen foam during fermentation, allowing more beer volume and minimizing the risk of messy blowouts. Improves Head Retention: Enhances head formation in finished beer by preserving foam-forming proteins that would otherwise be lost during fermentation. Food-Grade and Easy to Use: Made from food-grade silicone, Foam Axe safely breaks up foam with just a few drops, settling out before bottling or kegging. Stop boil overs in the kettle and limit foaming in your fermenter with CellarScience Foam Axe. This uniquely formulated anti-foaming agent reduces surface tension so bubbles are Axed before they can form. Foam Axe actually increases head formation in the finished beer by retaining foam forming proteins that would have normally blown off during fermentation. Use it in your boil kettle to prevent boil-overs for a cleaner, safer process. Then add Foam Axe to your fermenter to reduce Krausen, save beer, and increase the volume capacity of your fermenter. In the Kettle: Nobody likes a boil over as they are messy and take considerable time to clean up. Save time, beer, your burner or stove, (and possibly your relationship) by adding 1 drop per gallon of Foam Axe into your kettle and eliminate boil overs from your brew day!     In the Fermenter: Foam Axe works like magic in the fermenter. Just 2 drops per gallon at the start of fermentation will keep your airlock and blowoff clean. We recommend adding before pitching yeast and rousing well while you aerate your wort. Many commercial breweries use Foam Axe to increase fermenter capacity and homebrewers can do the same. Additional Notes: Foam Axe is made from food-grade silicone and works by breaking up foam particles and dispersing surface tension. Foam Axe settles out of beer prior to bottling or kegging. Store cool and in an environment below 90°F. Do not freeze. The recommended shelf life is 6 months from the date the package is opened.    

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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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Produces beers with dominant orange, tangerine, and citrus flavors, complemented by subtle notes of tropical fruit and a mild spiciness Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts Ferments effectively across a broad spectrum (59-104°F), offering flexibility for various beer styles Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process Well-suited for a variety of beer styles, including farmhouse ales, IPAs, pale ales, and sours Voss multi-strain comes from Sigmund Gjernes in Voss. The flavor and aroma primarily stem from orange, tangerine, and citrus. Secondary flavors include tropical fruit and mild spiciness. Voss ferments well between 59-104°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Voss is well-suited for farmhouse ales, IPAs, pale ales, and sours. The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years. The Multi-Strain Difference Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and Aroma Primary flavors: Orange, tangerine and citrus Secondary flavors: Tropical fruit and mild spiciness The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. Fermentation Voss ferments well from 59°F up to 104°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. Pitching Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. One 300 g brewery pouch treats 8.5 bbl of wort.   Effective Fermentation Temp: 59-104°F Optimum Fermentation Temp: 88-95°F Flocculation: High Alcohol Tolerance: 13% ABV Attenuation: High

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Engineered for Lush Haze: A high-chloride, balanced-sulfate blend designed to amplify juicy hop expression and create the signature velvety mouthfeel essential for New England IPAs and hazy pale ales. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Formulated to enhance juicy hop expression and soft mouthfeel, this Instant Water™ blend is rich in chloride for lush texture and roundness. Balanced sulfate levels maintain structure without harshness, allowing fruit-forward hops to shine. Perfect for New England IPAs and hazy pale ales. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions  Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.  

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WLP590 is one of White Labs' most popular saison strain. Recommended for saison, Belgian pale ale, and Biere de Garde Produces flavors and aromas of pear, apple and cracked pepper 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! WLP590 is a unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. French Saison Ale produces a cleaner aroma profile than other farmhouse styles—this yeast is versatile and highly attenuating. The most popular saison strain in the White Labs Tasting Room. Works well in saisons, farmhouse ales, and a range of both French and Belgian style ales as well. 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: 78-85% Flocculation: Medium Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 68-85°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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LalBrew Voss™ supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Kveik, the original, traditional dry beer yeast! Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss Kveik supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids. Beer Styles: Norwegian farmhouse ales, neutral ales Aroma: Relatively neutral at high temps, slight orange and citrus notes Attenutation: Medium to High Fermentation Range: 77-104°F (Optimal: 95-104°F) Flocculation: Very High Alcohol Tolerance: 12% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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S is recommended for neutral alcohol applications Well-suited for batch and continuous fermentations of molasses and pure sugars Performs well when pitched directly in the fermenter Pinnacle Distillers Yeast (S) is an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. It has a high tolerance to early residual sugars. This workhorse strain has a neutral profile and ferments very quickly. In addition to rum, it works quite well for hard seltzer. Has a high cell count (>1 x 10¹⁰ cells/g) Rehydrates well in direct pitch applications Has high ethanol and temperature tolerance Has organic acid tolerance Can be used in conjunction with nutritional and vitamin supplementations Application: This yeast product has optimal performance within a pH range of 4.0 to 5.0 but can ferment well in the range of 3.5 to 6.0. Optimal fermentation temperature is dependent on other stresses present (i.e. organic acid, ethanol and pH) but generally ferments well in the range of 92-98°F (33-37°C). Under various process conditions, this yeast can produce high ethanol titres under a broad range of applications and substrate type. Directions for Use: Yeast can be added directly to a fermenter at a dose rate of between 1.67-4.17 lbs per 1,000 gallons of wort (0.2-0.5 kg per 1,000L of wort). Storage: Store in a cool, dry place. Product should be used within three years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days. Regulatory: All yeast conforms to current local regulations. Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.

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LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation The distinct flavor profile is very clean, slight esters over a wide temperature range A true bottom-fermenting Saccharomyces pastorianus hybrid that produces clean lager beers with distinct flavor characteristics and superior fermentation performance Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next LalBrew NovaLager is a true bottom fermenting Saccharomyces pastorianus hybrid from the novel Group III (Renaissance) lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovoLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation and high flocculation. The distinct flavor profile is very clean, slight esters over a wide temperature range. Through expression of a β-glucosidase enzyme, LalBrew NovaLager can promote hop biotransformation and accentuate hop flavor and aroma. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production. Beer Styles: Lagers Aroma: Clean, low to medium ester, no sulfur Attenuation: 78-84% Fermentation Range: 50-68°F (10-20°C) Flocculation: High Alcohol Tolerance: 13% ABV   *See the technical data sheet below for information on rehydration, usage and storage.

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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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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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4632 is the best choice for dry mead and has been used in many award winning meads Low foaming with little or no sulfur production 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 Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making. Attenuation: NA Flocculation: Low Medium Alcohol Tolerance: 18% Optimum Fermentation Temp: 55-75°F Cell Count: 100 Billion Styles: Braggot Dry Mead Metheglin Open Category Mead Other Fruit Melomel Pyment (Grape Melomel)   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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ProElif QA23 is a double encapsulated yeast product developed by Proenol for secondary fermentations. The yeast cells are double encapsulated in an alginate bead. The beads can be directly inoculated into the bottle (eliminating the need to prepare a starter culture). This helps ensure control of the number of cells per bottle. Upon fermentation completion, the beads have a greater density than the wine and will quickly drop to the neck of the bottle when inverted. The beads accumulate more tightly than traditional riddling, therefore less wine is lost during disgorging. Traditional freezing and disgorging methods are used to finish the process. The use of ProElif QA23 results in a fresh sparkling wine. If greater yeast character is desired, you may make changes to the base wine with this in mind. For example, ProElif QA23 has been used with Opti-WHITE treated base wine with good results. The base wine must be stable to avoid agglomeration of the beads which could cause subsequent difficulty during disgorging. All of these parameters act in synergy with one another. It is critical to manage them together. If one parameter is over the limit, try to compensate with the others or ferment at a higher temperature. Use at a rate of 2g/L.  For full directions see the handout in the documents tab above.    FOR PROELIF QA23 TO BE SUCCESSFUL, THE BASE WINE SHOULD FALL WITHIN THESE PARAMETERS: Alcohol ≤ 11.5% (v/v) Free SO2 ≤ 15 mg/L pH ≥ 3.0 Free Assimilable Nitrogen ≥ 100 mg/L Calcium ≤ 80 mg/L Protein Stability = stable Tartrate Stability = stable Fermentation Temperature >  12°C(54°F)   Recommended Dosage 1.5-2 g/L 1.0-1.5g/750 mL bottle  

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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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