Search results for "fermentis saflager w-34/70"

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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S-23 is highly recommended for making fruity and hoppy lagers Originating from Berlin, Germany, this lager strain can ferment as high as 64°F Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Great to keep on hand, either as a backup, or as a go-to yeast for your lagers. Produces a nice lager taste: clean and crisp. Finally there is dry lager yeast we can recommend. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (54-59°F) yet it can still produce "lager characteristics" at higher temperatures. We recommend that you keep it between 54-59°F to produce the best beer possible. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 80-84% Sedimentation Time: Fast Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 54-64°F Like Fermentis Saflager S-23 Lager Yeast? Then you will love CellarScience® BERLIN Dry Lager Yeast!

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S-189 is a great strain for brewing elegant lagers with floral notes Originating from the Hürlimann brewery in Switzerland, this lager yeast's profile produces fairly neutral flavor beers with high drinkability Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Fermentis Saflager S-189 is an ideal lager strain for many lager and pilsner beers. It can ferment well within the temperature range of 54-64° F, but is ideally fermented between the tighter range of 54-59° F. Highly flocculant, this yeast falls out of suspension easy resulting in brilliantly clear beer. A great choice as a very tolerant strain that makes great lagers. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 80-84% Sedimentation Time: Fast Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 54-64°F

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SH-45 is the ideal lager yeast to enhance hop thiol release Expect enhanced levels of fruitiness and intensified citrus and tropical notes Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLagerTM SH-45 may present enhanced levels of fruitiness with intensified citrus and tropical notes.  This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 77-82% Sedimentation Time: Medium Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 54-64°F  

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W-68 produces aromatic beers rich in phenols (clove & pepper) and esters (florat / fruity banana) The iconic Weihenstephan weizen strain and ideal for brewing German-style wheat beers Recommended for Hefeweizen, Kristallweizen, Dunkelweizen, Weizenbock, and more Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Fermentis SafAle™ W-68 is the iconic Weihenstephan weizen strain and ideal for brewing German-style wheat beers, including Hefeweizen, Kristallweizen, Dunkelweizen, Weizenbock, and more. Suitable for a variety of wheat beers and other styles with fruity-spicy profiles, Fermentis SafAle™ W-68 produces aromatic beers rich in phenols (notes of clove and pepper) and esters (floral and fruity banana flavors). Known for medium sedimentation, this strain forms no clumps and will appear as a powdery haze when resuspended in beer. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 78-84% Sedimentation Time: Medium Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.

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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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Due to high demand, the 500 lb 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.   WB-06 is a highly attenuative yeast strain that provides a fruity and phenolic character that varies with fermentation conditions Ideal for wheat base beers like Belgian Witbiers and German Weizen beers Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows you to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 86-90% Sedimentation Time: Slow Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.

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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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Due to high demand, the 500 g is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.   US-05 produces clean and crispy ales with a well-balanced, neutral character Stays in suspension during fermentation for great attenuation Highly recommended for American ales and highly hopped beers Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 78-82% Sedimentation Time: Medium Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F Like Fermentis US-05 yeast? Then you will love CellarScience® CALI Yeast! *See the technical data sheet below for more information on rehydration, usage and storage.

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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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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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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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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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T-58 is a strong fermenter with a decidedly fruity and phenolic profile, especially banana, clove, and peppery notes Suitable for a great variety of wheat heavy beers and fruity-spicy oriented styles Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Want to make a Belgian Ale with a slightly peppery, complex flavor? Then give this vigorous yeast a try! Safale T-58 is specialty European yeast selected for its spicy, somewhat peppery flavor profile. Brewers get great results directly pitching dry into the wort. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 72-78% Sedimentation Time: Medium Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.

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BE-256 is recommended for a range of Belgian type beers such as abbey style known for its fruitiness and high alcohol content Formerly known as "Abbaye", this strain ferments very fast with a very high attenuation percentage Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Abbey style beers are known for their high alcohol content and mild estery flavors, and brewing them is best done with a suitable yeast strain. Safale BE-256 (formerly called Abbaye) ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV. Or used for lower-alcohol styles, it gives a dry, crisp finish that makes for refreshing session beers or other light styles. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 82-86% Sedimentation Time: Fast Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.  

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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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TF-6 is ideal for maximizing the fruitiness of your cider Very high aromatic intensity and complexity towards fresh fruity notes Sweet and round mouthfeel strengthening candy like sensation Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Usage: For sweet ciders, sweet and round mouthfeel strengthening candy like sensation. Technical Characteristics: Regular slow kinetic Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F). High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9 Medium assimilation of fructose Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2 High malic acid consumption (up to 1.4g/L) Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer Dosage: 20 to 40 g/hl for first fermentation Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume). With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration. Shelf Life: 4 years from production date.

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F-2 was specifically selected for secondary fermentation in bottle and in cask Neutral aroma profile and high alcohol resistance make it perfect for refermentation bottle conditioning Sticks well at the bottom of the bottles/casks Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world SafAle™ F-2 is specifically selected for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose) and is characterized by a neutral aroma profile respecting the base beer character. Its neutral aroma profile, high alcohol resistance and stickiness characteristics make it a perfect match for consistent re-fermentation in bottle and cask. SafAle™ F-2 resists to high alcohol levels (>10% v/v) and allows brewers to obtain all the properties of refermentation such as: Beer preservation thanks to oxygen trapping Contribution in roundness and maturation aromas Carbonation Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended Usage: Add 19 to 38 grams of sugar per gallon of beer (5 to 10 grams of sugar per liter) to obtain a saturation of 2.5 to 5.0 g/l of CO2 Pitch the sweetened beer, that should be at fermentation temperature (68-77°F / 20-25°C) with the rehydrated yeast. Carbonation will be achieved in 1 to 2 weeks at 68-77°F. Carbonation at 59°F can take over 2 weeks At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks Please note: Example image shows a 20g sachet. The correct size is 25g. Updated image coming soon.

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Specifically selected for bottle or cask conditioning, ensuring proper carbonation and nuanced flavor development over time Delivers the sought-after phenolic flavors (barnyard, horse, leather) of Brettanomyces with greater control and consistency than traditional wild cultures Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling. Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather) nicely balanced by refreshing, fruity notes. Instructions for Use: SafBrew™ BR-8 should not be rehydrated directly in the beer. Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 77°F to 84°F. Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream. Usage: Add 0.67 to 1.34 oz of sugar per gal of beer (5 to 10 grams of sugar per liter of beer) to obtain an additional saturation of 0.33 to 0.67 oz/gal of CO2 (2.5 to 5.0 g/L of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast. Carbonation will be achieved in 1 to 3 months of maturation. *At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks. *Carbonation at lower end temperatures (e.g. 59°F / 15°C) can take over 3 months. Alcohol Tolerance: 8.5% ABV Optimum Fermentation Temp: 59-77°F *See the technical data sheet below for more information on rehydration, usage and storage.

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

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Due to high demand, 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. This is a no compromise, professional level hardware kit that allows for safe pressure fermentation in an X-Series Uni Conical. If you plan to ferment, or to seal/cap an active fermentation, in your BrewBuilt X-Series Conical you must use this Brewbult Kit for Fermenting Under Pressure.  During fermentation Krausen can potentially clog the PRV that is built into the lid.  The hardware in this kit is the same as what you will find on a commercial Unitank. This is not an all-in-one unit. All-in-one units are cheaper but not as safe. Component Break Down: Commercial Grade Spunding Valve - The kit is built around a commercial Spunding Valve that allows you to set your desired fermentation pressure. if that ferementation pressure exceeds your set point, it will blow off any excess pressure from the X-Series Conical. The clear cup holds liquid acting as an airlock and allowing krausen to exit. The Spunding valve is also adjustable. Pro Grade PRV (Pressure Relief Valve) - On all brewery pro tanks, a tri-clamp PRV is always installed in addition to a Spunding Valve. This is because a Spunding Valve still has the potential to clog. The pro PRV has a very wide interior body as to reduce the risk of clogging. The PRV is non-adjustable and comes preset to relieve pressure at 15 PSI. Sealed Pressure Gauge - This is a liquid filled, sealed gauge. The bottom of the gauge is a thin plate of stainless that moves up or down in relation to pressure in the tank. That causes the oil in the gauge to compress which is what the gauge reads. When properly sealed, there is no way krausen can get into this gauge and cause a false reading. However, it is important to ensure the guage is sealed, otherwise, there is a risk that krasuen clogs the gauge giving you an inaccurate reading.  Foam Axe - Foam Axe is a silica-based krausen cutter used by commercial breweries to reduce krausen blow off while increasing foam retention in your beer. Using Foam Axe is required for every batch fermented under pressure, but we recommend it for all batches fermented in your X-Series Conical. Foam Axe helps keep krausen out of PRVs and other hardware which is always a good idea. When your BrewBuilt Uni is outfitted with a Kit for Pressure Fermentation there are three devices for relieving pressure, including the PRV that is always built into the lid, the adjustable Spunding Valve, and the pro grade PRV.   Includes: Commercial Grade BrewBuilt Spunding Valve 1 BAR (0.3–14.5 psi) Hand Adjustable Blowoff 1.5" tri-clamp Connection Made from 304 stainless steel with plastic liquid cup Tri-Clamp Pressure Relief Valve (PRV) Calibrated to 1 BAR (14.5 psi) 1.5" tri-clamp connection Made from 304 stainless steel Sealed, Liquid Filled Pressure Gauge Calibrated to 2 BAR (30 psi) 1.5" tri-clamp connection Made from 304 stainless steel CellarScience Foam Axe Krausen Reducer Reduces krausen build up inside the fermenter Connection Hardware (3) 1.5" T.C. Clamps (3) 1.5" EPDM T.C. Gaskets   WARNING! The use of the BrewBuilt Kit for Fermenting Under Pressure is required for performing Pressure Fermentations in your X-Series conical. The PRV built into the lid is not designed to be the only release point during a pressure fermentation.  WARNING! The use of Foam Axe is required to reduce krausen (foam from fermentation) production in the fermenter.  WARNING! Always release pressure, then remove the PRV built into the lid to ensure the conical is completely depressurized before removing fittings or the lid clamp. Failure to do so can result in personal injury.   

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Replacement stainless steel frame for the 35 L Fermentasaurus.

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