Search results for "omega british ale v yeast"

1056 is a very versatile yeast for styles that desire dominant malt and hop character Very clean, crisp flavor characteristics with low fruitness and mild ester 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 Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers. Please note that 1056 American Ale has been known to bloat when shipping due to the yeast "off-gassing". Please put this yeast in your refrigerator when received, as the yeast will be fine and should still be viable. To view Wyeast's FAQ on what to do with bloated packages, please visit the following link: Wyeast's FAQ Attenuation: 73-77% Flocculation: Low Medium Alcohol Tolerance: 11% Optimum Fermentation Temp: 60-72°F Cell Count: 100 Billion Styles: American Amber Ale American Barleywine American Brown Ale American IPA American Pale Ale American Stout Braggot Brown Porter Christmas/Winter Specialty Spiced Beer Cream Ale Dry Stout Fruit Beer Imperial IPA Irish Red Ale Other Smoked Beer Russian Imperial Stout Spice, Herb, or Vegetable Beer Strong Scotch Ale 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 500 g is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. JUNGLE produces intense notes of guava, passion fruit, and mango, specializing in hop biotransformation to boost fruity hop character Performs reliably across a wide temperature range and tolerates up to 15% ABV and 12 PSI of pressure Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 65-90°F JUNGLE is a high performance ale yeast strain that specializes in massive fruity esters.  It produces a distinct guava, passion fruit and mango aroma. This strain excels at biotransformation, enhancing hop character when paired with big dry-hop additions—select a fruity hop variety to maximize its potential. JUNGLE thrives in a wide fermentation temperature range, ensuring minimal risk of off-flavors even at high temperatures or with temperature fluctuations. It’s also extremely robust, capable of tolerating alcohol levels up to 15% ABV and fermenting under pressure up to 12 PSI. With accelerated maturation, JUNGLE delivers a drinkable beer in just days, making it an ideal choice for both pros and homebrewers alike. Biotransformation Powerhouse: Maximizes hop aroma and flavor Fast Fermentation & Maturation: Drinkable beer in just days Wide Temperature Tolerance: Ferments cleanly across a broad temperature range 65-90°F (18-32°C) Attenuation: 73-80% Alcohol Tolerance: Up to 15% ABV Pressure-Tolerant: Ferments under pressure up to 12 PSI Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality assurance High Cell Count: 15g per sachet, over 36% more than standard 11g dry yeast packs Versatile for Homebrewers & Pros: Professional-grade performance at an unbeatable value Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Like all CellarScience yeasts, JUNGLE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.

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1275 produces classic British bitters with a rich, complex flavor profile Light malt character, low fruitiness, low esters, clean and well balanced 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 Thames Valley strain is great for most classic English styles.  Perfectly suited for a bitter, ESB or Brown ale.  This strain will craft you a rich and easy drinking English ale, even at room temperature! This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. Attenuation: 77% Flocculation: Low Medium Alcohol Tolerance: 10% Optimum Fermentation Temp: 62-72°F Cell Count: 100 Billion Styles: Brown Porter Dry Stout Düsseldorf Altbier Extra Special/Strong Bitter (English Pale Ale) Foreign Extra Stout Northern English Brown Ale Robust Porter Special/Best/Premium Bitter Standard/Ordinary Bitter For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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

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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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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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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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1335 is a classic British ale profile with good flocculation and malty flavor characteristics Finishes crisp, clean, and fairly dry 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 One of our favorite strains for producing a nice clear English ale.  Try this on your next English bitter or brown if you prefer a drier, easier drinking beer. A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. Attenuation: 73-76% Flocculation: High Alcohol Tolerance: 10% Optimum Fermentation Temp: 63-75°F Cell Count: 100 Billion Styles: American Brown Ale Brown Porter Cream Ale Dry Stout English Barleywine English IPA Extra Special/Strong Bitter (English Pale Ale) Foreign Extra Stout Irish Red Ale Northern English Brown Ale Special/Best/Premium Bitter Standard/Ordinary Bitter 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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WLP004 is from one of the oldest stout-producing breweries in the world and shines in malty British styles like stout, porter, and brown ale Finishes dry and promotes roasty notes 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! From one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish Ales, Stouts, Porters, Browns, Reds and a very interesting Pale Ale. To ferment this yeast properly pitch at 65°F and let it rise to 67-68F. This strain can be used in all ales because of its clean crisp character it produces. Irish ale can also be used to help finish a beer's stuck fermentation. 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: 69-74% Flocculation: Medium to High Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 65-68°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-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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CALI is the classic American ale strain famous for its clean, neutral flavor and its ability to be used in nearly any style A quintessential house strain that will allow malt and hops to shine Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value The classic American ale strain that has a long history of producing amazing beers. Famous for its clean, neutral flavor and its ability to be used in nearly any style. The reason this is the most popular strain in homebrewing and craft brewing is that it allows malt and hops to shine. You can never go wrong with CALI. Like all CellarScience yeast, CALI is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. CALI has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. Dosage: One sachet is enough to treat a 5-6 gallon batch. When calculating for larger batches, use at a rate of 2-3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: CALI yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. CALI yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 59-72°F (15-22°C). Optimum Fermentation Temp: 59-72°F Flocculation: Medium Alcohol Tolerance: 10-11% ABV (WY1056 11%) Attenuation: 75-84% Similar Strains: WLP001, WY1056, US-05 Gluten-free   CellarScience Yeast: For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

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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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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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B48 is the perfect strain for your classic abbey ales, producing moderate esters with low to no phenolic characteristics It boasts a high alcohol tolerance but may ferment slower than expected 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 perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow  fermentation. Attenuation: 74-78% Flocculation: Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 65-77°F Cell Count: 200 Billion Similar Strains: WLP530, WY3787 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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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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A31 is a traditional strain that accentuates the malt character of Scottish and other malt forward styles Can also be used for other styles and works well in IPAs due to its clean fermentation character 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 Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles. But don't put it in a corner, it can also be used for other styles and works well in IPAs due to its clean fermentation character. For a higher ester profile, use this ale yeast at the top end of the temperature range. Attenuation: 70-75% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 65-70°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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HAZY is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales, enhancing the fruit-forward character of your hops Leaves beer with a hazy appearance while contributing its own ester profile with notes of peach, citrus, mango and passionfruit Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 62-75°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value For hop-forward beer styles that you want bursting with tropical, fruity flavors and aromas, you can't go wrong fermenting with HAZY from CellarScience. HAZY will enhance the fruit-forward 'juicy' character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit. It will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when its finished. This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales. Every batch is PCR tested to ensure contamination free yeast. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: HAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 62-75°F (17-24°C). Optimum Fermentation Temp: 62-75°F Flocculation: Medium-Low Alochol Tolerance: 11-12% ABV Attenuation: 75-80% Similar Strains: WLP06, WY1318 Gluten-free CellarScience Yeast: For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

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Due to high demand, the 500 g is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Our top choice for Seltzers — highly efficient at metabolizing simple sugars with minimal off-flavors (low fusel/sulfur) Amazing house strain – for neutral-profile ales VELO delivers – rapid fermentation while maintaining a clean, neutral profile Doesn’t require temperature control - Loves to ferment Hot Ferment between 60-94°F Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Amazing as a House Strain VELO is a high-performance ale yeast selected for speed, flavor neutrality, and wide temperature tolerance. In internal sensory comparisons, VELO’s ester suppression and clean finish exceeded CellarScience CALI, while offering faster kinetics and a wide operating range that, within reason, can substantially reduce the need for temperature control. We’ve found it to be a dependable house strain across styles, especially for hop-forward ales. delivering clean results quickly while staying remarkably forgiving across real-world fermentation conditions Why It Works in Seltzers For hard seltzer production, VELO excels thanks to highly efficient metabolism of simple sugars (“mono- and disaccharides”) with low fusel and sulfur byproducts when supported by a complete nutrient regimen. When developing our Seltzer nutrient Dynamo 800 we tried many yeasts and Velo was consistently the best.  From there we tweaked the formulation specifically for Velo with over 60 fermentations.  Across broader sensory feedback beyond internal  bench work, VELO consistently presented as noticeably cleaner than several common industry benchmarks, delivering a true neutral, blank-canvas base that stays out of the way of your seltzer flavor additions. Lagers Fermented at Warmer Temperatures (Sometimes called pseudo-lagers) VELO excels in this role by delivering a clean, lager-like profile at ale fermentation temperatures. Its wide operating range (60–94°F / 16–34°C), fast kinetics, and low ester/phenol expression let you run lager-style recipes in the mid-60s to low-70s °F without temperature control. When you ferment under pressure (up to 12 PSI), you can push these lager-like beers toward the upper end of VELO’s range right up to 94°F while still maintaining a neutral, crisp finish. High attenuation and medium–high flocculation help the beer finish dry and drop clear quickly, making VELO an amazing house strain for clean, lager-like beers on an ale timeline. Technical Attributes Neutral & Clean: Ester/phenol expression held very low; as clean or cleaner than CellarScience CALI in sensory comparisons. Fast Fermentation: Wraps primary quickly, reducing tank residency and tightening production schedules. Wide Temp Range: Performs cleanly from 60–94 °F (16–34 °C) with minimal off-flavors—useful where tight temperature control isn’t feasible. Pressure-Ready: Stable up to 12 PSI, ideal for closed or spunded ferments. Hop-Smart: Preserves hop brightness in modern IPAs while remaining tidy in low-IBU and malt-forward beers. High Attenuation: ~75–83 % for a dry, polished finish; alcohol tolerance up to 10 % ABV with full nutrient support. Medium–High Flocculation: Drops bright post-fermentation while staying in suspension long enough to finish cleanly. Thermotolerant Physiology: Robust stress response (e.g., trehalose storage) supports clean performance at elevated temperatures. Specifications: Fermentation Temperature: 60–94°F (16–34°C) Apparent Attenuation: ~75–83 % Alcohol Tolerance: up to 10 % ABV (with complete nutrient regimen) Flocculation: Medium–High Pressure Tolerance: up to 12 PSI Format: 15 g high-cell-count sachet (≈ 36 % more than standard 11 g) Direct Pitch: No rehydration required Quality Control: Every batch PCR-verified for purity and consistency Applications Clean ales and pseudo-lagers • West Coast/Cali-style IPAs • Pale & session ales • Kölsch-like ferments • Hard seltzers and other sugar-based ferments Dosage Homebrew: One 15 g sachet treats 5–6 gal (19–23 L). Scale-up: Use 2–3 g/gal (0.5–0.8 g/L). When scaling, round up to the next full sachet for consistency. VELO is the practical house strain for clean results on a tight timeline—neutral like CALI, ferments fast, handles a wide temperature range, and produces a polished finish in beer and seltzer when paired with appropriate nutrients.  

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MONK is a classic Belgian ale strain renowned for producing clean, yet complex, beers Perfect for Belgian-style Blondes and Pales or Abbey-style Dubbels, Trippels, and Quads Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 62-77°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value A classic Belgian ale strain renowned for producing clean, yet complex, beers. Perfect for Belgian-style Blondes and Pales or Abbey-style Dubbels, Trippels, and Quads. A clean strain that will still impart some delicate dried fruit notes and restrained phenolics. Like all CellarScience yeast, MONK 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. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: MONK 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. MONK yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 62-77°F (16-25°C). Optimum Fermentation Temp: 62-77°F Flocculation: Medium Alcohol Tolerance: 12% ABV (WY1762 12%) Attenuation: 75-85% Similar Strains: WY1762, WLP540 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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1028 has a rich mineral profile that is bold and crisp with some fruitiness Often used for higher gravity ales and when a high level of attenuation is desired 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 rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. Attenuation: 73-77% Flocculation: Low Medium Alcohol Tolerance: 11% Optimum Fermentation Temp: 60-72°F Cell Count: 100 Billion Styles: Brown Porter Dry Stout English Barleywine Foreign Extra Stout Mild Northern English Brown Ale Old Ale Robust Porter Russian Imperial 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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A10 is loved by brewers for dark beers. Its high alcohol tolerance makes it a go-to for big beers Produces a unique character that matches up perfectly with roasted and caramel malts 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 A10 Darkness is exemplary for use in stouts, porters, browns, as wells as amber ales. Its unique character pairs perfectly with roasted and caramel malts. Due to it’s alcohol tolerant nature, this strain will also work well in high gravity beers. Attenuation: 71-75% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 62-72°F Cell Count: 200 Billion Similar Strains: WLP004, WY1084 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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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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Due to high demand, the 500 g is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. HEFE produces classic banana and clove notes for traditional Hefeweizen Contributes to a smooth body, persistent haze, and high drinkability Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-77°F HEFE is a top-fermenting dry yeast, crafted specifically for wheat beers. It produces the hallmark banana and clove aromas expected in traditional Hefeweizen styles, with a clean, smooth finish and excellent drinkability. HEFE produces bright, refreshing wheat beers with pronounced banana notes (isoamyl acetate) at the higher end of its temperature range. Subtle clove character (4-vinyl guaiacol) at the lower end. Expect a smooth body and a persistent, signature haze. Fermentation Temperature: 59-77°F (15-25°C), optimal range 64-72°F (18-22°C) Attenuation: 80–91% Alcohol Tolerance: Up to 10% ABV Flocculation: Low Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality control High Cell Count: 15g per sachet (over 36% more than standard 11g dry yeast packs) Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Like all CellarScience yeasts, HEFE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.  

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LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility Neutral flavor and consistent performance across diverse fermentation conditions make it an ideal house strain A stress tolerant strain that is good for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Ready to try your hand at a Dry English Ale? Then this is the yeast for you! Nottingham Dry Yeast is the prefered yeast for English Style Beers, but it is an extremely high performing and versatile strain, allowing it to be used in beers across the spectrum. Even though it's a great choice for traditional styles such as Pale Ales, Ambers, Stouts and Porters, it is far from limited to these classics. Nottingham will also perform well in Golden Ale, Kölsch, Lager-style beers, IPAs, Barleywines and others.  It is appreciated for it’s ability to quickly produce a vigorous fermentation, and forms a compact yeast cake at the bottom resulting in a lovely clear beer.  Beer Styles: Wide variety of ales Aroma: Fruity, estery, neutral Attenuation: High Fermentation Range: 50-72°F Flocculation: High Alcohol Tolerance: 14% ABV *See the technical data sheet below for 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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Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures Delivers a clean, neutral ale profile with subtle orange and citrus nuances Recommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales Ferment between 77-104°F Angel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance. Clean, neutral flavor with delicate orange/citrus notes Very high flocculation for clear beer without filtration Strong attenuation (~76–82%) for a dry finish Rapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C) Wide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C) Alcohol tolerance up to 12% ABV POF-negative and non-diastatic Fermentation Range: 77–104°F (25–40°C) Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts Rehydration Instructions: Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality. Applications: Norwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales  

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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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1214 is a widely used and alcohol tolerant Abbey style yeast that is suitable for a variety of Belgian style ales  Produces a nice ester profile as well as slightly spicy alcohol notes 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 widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. Attenuation: 74-78% Flocculation: Low Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 68-78°F Cell Count: 100 Billion Styles: Belgian Dark Strong Ale Belgian Dubbel Belgian Specialty Ale Belgian Tripel Christmas/Winter Specialty Spiced Beer Witbier 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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1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers Best used for the production of cask-conditioned bitters, ESB and mild ales 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 seldom used strain in the homebrew community, this gem will give a full and complex flavor profile.  Will finish relatively sweet but clear. An excellent choice for those who want a clear beer without all of the hassle of fining or filtration. This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. Attenuation: 67-71% Flocculation: High Alcohol Tolerance: 9% Optimum Fermentation Temp: 64-72°F Cell Count: 100 Billion Styles: English IPA Extra Special/Strong Bitter (English Pale Ale) Oatmeal Stout 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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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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B44 is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters Produces an impressive amount of acidity making it ideal for wits as well as other light colored Belgian ales Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible B44 Whiteout is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters. Beside the necessary aromatics, Whiteout produces an impressive amount of acidity making it quintessential for wits as well as other light colored Belgian ales. Whiteout has shown to be flocculent during fermentation, then become non-flocculent towards the end, leading to a possible slow down of normal fermentation. Attenuation: 72-76% Flocculation: Low-Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 62-72°F Cell Count: 200 Billion Similar Strains: WLP400, WY3944 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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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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VOSS is a kveik yeast strain that ferments quickly at higher temperatures with superb flocculation A traditional farmhouse yeast from Voss, Norway that produces a clean flavor profile with hints of orange peel & citrus Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 68-104°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value Traditional farmhouse yeast from Voss, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a clean flavor profile with hints of orange peel & citrus. Every batch is PCR tested to ensure quality. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: VOSS 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. VOSS 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 68-104°F (20-40°C). Optimum Fermentation Temp: 68-104°F Flocculation: Medium-High Alochol Tolerance: 16% ABV (LalBrew® Voss 12%) Attenuation: 75-80% Similar Strains: WLP520, OYL061 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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1084 is a versatile yeast that ferments extremely well in dark worts. It is a good choice for most high gravity beers Low temps produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase at temps above 64°F 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 This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). Attenuation: 71-75% Flocculation: Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 62-72°F Cell Count: 100 Billion   Styles: American Barleywine Baltic Porter Dry Stout Foreign Extra Stout Imperial IPA Irish Red Ale Oatmeal Stout Other Smoked Beer Robust Porter Scottish Export 80/- Scottish Heavy 70/- Scottish Light 60/- Spice, Herb, or Vegetable Beer Strong Scotch Ale Sweet Stout 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, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe Ferments clean at elevated temperatures, with medium flocculation and robust attenuation Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales Ferment between 80-95°F FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration. Tropical fruit ester profile: melon, cantaloupe Medium flocculation for slight haze with clarity Attenuates ~78–82% for a dry, smooth finish Fermentation range: 80–95 °F (27–35 °C) Alcohol tolerance: high (10–15% ABV) POF-negative and non-diastatic Fermentation Range: 80–95°F (27–35°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health. Applications: Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales

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

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