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.
CVRP is the perfect strain for winemakers seeking consistent fermentations with clean, fruit-driven aromatic profiles
Whether crafting a bold Cabernet Sauvignon, a crisp Pinot Grigio, or a fresh rosé, CVRP ensures purity, structure, and vibrant expression in every glass
Enhance fermentation efficiency and amplify fruit-forward aromatics
CVRP is a robust Saccharomyces cerevisiae strain developed to deliver clean, efficient fermentations across a broad spectrum of wine styles. Selected for its steady fermentation kinetics and low volatile acidity production, CVRP enhances varietal fruit expression while contributing to a balanced mouthfeel and refined structure. Its high polysaccharide production results in wines with decreased astringency and bitterness, stable color, and complex, ripe fruit flavors.
Clean Fermentation Profile: Promotes crisp, fruit-forward expressions with minimal off-flavors.
Enhanced Ester Production: Amplifies red fruit, stone fruit, and citrus notes, creating vibrant aromatics.
Alcohol Tolerance: Efficiently ferments up to 16% ABV, suitable for a variety of wine styles.
Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for fermentation strategies.
Low Volatile Acidity: Minimizes acetic acid production for a cleaner, purer wine profile.
High Flocculation: Settles quickly post-fermentation, allowing for easier clarification and reduced sediment.
Applications:
Red Wines: Exceptional for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit intensity and structure.
White Wines: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, delivering bright, clean fruit expressions.
Rosé Wines: Brings forward fresh berry aromas and a crisp finish, perfect for modern rosé profiles.
Fortified Wines: Handles higher alcohol levels gracefully, maintaining balance and aromatic integrity.
Flavor Profile:
Red Fruit Dominance: Bold expressions of cherry, strawberry, and raspberry, ideal for fruit-forward reds and rosés.
Citrus & Stone Fruits: Subtle notes of peach, nectarine, and lemon zest for added complexity.
Balanced Acidity: Preserves natural acidity, resulting in a crisp and refreshing finish.
Clean Finish: Promotes clarity and structure, avoiding harshness and off-flavors during fermentation.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient for optimal cell health and complete fermentation, especially in low-nitrogen musts.
Fermentation Temperature: Maintain between 64°F and 86°F (18°C and 30°C) to enhance ester production and prevent off-flavors.
Aging Potential: Suitable for both early-drinking wines and those intended for short-term aging, preserving vibrant fruit character and clarity.
OYL-006 is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at upper ranges
Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch
Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass
Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains
Omega Yeast British Ale I is a productive, brewer-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur. This strain is very versatile and drops fast and clear when it's finished. Clean and crisp at lower temperatures with heightened esters and a lightly tart, dry finish at the upper range.
Attenuation: 70-80%
Flocculation: Medium-High
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-72°F
Cell Count: 225Billion
Strain Type: British Ales
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.
BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity
Whether enhancing a crisp Sauvignon Blanc, perfecting a lively rosé, or adding depth to a white blend, this yeast strain delivers explosive aromatics and unmatched varietal expression
Unleash vibrant tropical aromatics and enhance wine complexity
BE THIOLS is a specialized Saccharomyces cerevisiae yeast strain developed to maximize the release of varietal thiols during fermentation, resulting in wines with pronounced tropical fruit aromas and a clean finish. This strain is particularly effective in white and rosé wines where aromatic intensity and freshness are desired.
Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit.
Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness.
Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness.
Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles.
Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies.
Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes.
Applications:
Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity.
Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles.
White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters.
Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes.
Flavor Profile:
Tropical Fruits: Dominant aromas of passion fruit, guava, and mango.
Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity.
Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift.
Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes, stirring gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and maximize thiol release.
Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors.
Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.
Prise de Mousse strain. Fast starting with steady, strong fermentation kinetics. Low foaming action is well suited to barrel fermentations. Clean neutral flavor. Good all-around choice for Reds, Whites and especially Champagnes. Also works well for meads. Alcohol tolerance to 18%. Will also ferment from 50 to 80 degrees. Download the PDF
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.
Certified Food-Grade Propylene Glycol Inhibited Coolant 100% Concentrate for use in Glycol Cooling Systems in any Food Service application. Dilute with distilled water to the ratio specified in the instructions for your chiller.
NSF Certified, food-grade inhibited propylene glycol fluid which is intended for use in antifreeze and heat transfer applications where contact with food may occur, such as wineries, micro-breweries, meatpackers, and other food-related industries. Formulated with propylene glycol and an inhibitor system which is effective at preventing rust and corrosion in aluminum, brass, cast iron, copper, solder and steel-containing systems.
Operating Range:
-50°F to 325°F (-46°C to 163°C)
Application:
HVAC system freeze/burst/corrosion protection
Immersion freezing
Cooling liquid foods
Packaging carbonated beverages
Fermentation cooling
Refrigeration coil defrosting
Cold room dehumidifying
Conveyor roller defrosting
Process cooling
Process heating
Waste heat recovery
PLEASE NOTE: While Propylene Glycol is considered food grade this is not meant to suggest that it is safe for consumption. Always test your heat exchangers with water to check for pinhole leaks. In case of consumption please contact your local Poison Control Center immediately.
Lalvin ICV D254 is the go-to choice for winemakers looking to produce wines with remarkable structure, rich mouthfeel, and intense aromatic complexity Whether crafting a powerful Cabernet, refining a lush Chardonnay, or enhancing a blended red, ICV D254 consistently delivers bold, layered wines with exceptional depth Enhance complexity and mouthfeel in premium wines Lalvin ICV D254 is a premium wine yeast strain selected for its ability to enhance mouthfeel, aromatic intensity, and flavor complexity. Known for its impact on color stability and tannin integration, ICV D254 produces wines with rich dark fruit, spice, and earthy notes, making it ideal for full-bodied reds and structured white wines. Enhanced Mouthfeel: Boosts polysaccharide production, contributing to a smooth, velvety texture. Aromatic Complexity: Promotes rich expressions of black cherry, plum, and dark chocolate in reds, and pear, honey, and vanilla in whites. Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a well-structured, dry finish. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), enhancing both aromatic expression and mouthfeel. Medium Flocculation: Settles well post-fermentation, contributing to clarity and ease of racking. Applications: Full-Bodied Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, promoting complexity and tannin integration. Barrel-Aged Reds: Enhances oak integration, providing deeper spice and toasted vanilla notes. White Wines: Ideal for Chardonnay and Viognier, contributing to a creamy mouthfeel and enhanced structure. Blended Reds: Suitable for GSM blends and Bordeaux blends, adding depth and mouth-coating richness. Flavor Profile: Dark Fruits: Bold expressions of black cherry, plum, and blackberry dominate the palate. Spice & Earthiness: Subtle hints of cocoa, toasted oak, and leather add complexity. Creamy Mouthfeel: Enhanced polysaccharide production leads to a lush, smooth palate experience. Nutty & Vanilla Notes: When barrel-aged, promotes toasted almond and vanilla bean characteristics. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and mouthfeel enhancement. Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation, especially in high-Brix musts. Fermentation Temperature: Maintain between 59°F and 82°F to optimize ester formation and aromatic depth. Extended Maceration: Ideal for long maceration to deepen color, tannin complexity, and mouthfeel. Download the PDF Download the PDF
WLP067 is blend of White Labs' favorite New England-style IPA strains—great for producing beers with a hazy appearance and tropical, fruit-forward esters Produces dry, yet juicy beers with notes of mango and pineapple Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! White Labs Coastal Haze is a blend of select New England-style IPA strains making this pitch a knock-out for producing beers with a hazy appearance and tropical, fruit-forward esters. Expect a dry, yet juicy beer, where the mango and pineapple characteristics will lend to added drinkability. **This strain has been genetically typed in White Labs' lab using polymerase chain reaction (PCR). Through this genetic testing, they have determined WLP067 Coastal Haze Ale Yeast Blend to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 75-82% Flocculation: Low to Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 68-72°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
WLP090 is a low ester producing strain known for quick fermentations and producing a neutral flavor and aroma profile similar to WLP001 Produces very dry beers with increased perceived bitterness—recommended for double IPAs, barleywines, ciders, and mead 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! A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. 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: 76-83% 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.
VIN13 is the go-to choice for winemakers seeking to produce fresh, aromatic white wines and vibrant rosés with expressive fruit character
Whether crafting a tropical Sauvignon Blanc, a crisp Pinot Grigio, or a sparkling wine with clean fruit expression, VIN13 delivers unmatched clarity and aromatic intensity
Elevate aromatic whites and Rosés with intense tropical expression
VIN13 is a robust hybrid yeast strain developed by the Institute for Wine Biotechnology at Stellenbosch University, South Africa. Renowned for its ability to enhance volatile thiol and ester production, VIN13 is ideal for crafting aromatic white and rosé wines with vibrant tropical and citrus profiles. Its strong fermentation kinetics and low nutrient requirements make it suitable for challenging winemaking conditions and musts lacking aromatic complexity.
Aromatic Enhancement: Releases high levels of volatile thiols (passion fruit, guava, gooseberry, grapefruit) and esters (pineapple, banana, floral) for intense fruit-forward wines.
Fermentation Performance: Fast fermenter with low volatile acidity (<0.3 g/L) and minimal SO₂ production, ensuring clean, crisp wines.
Alcohol Tolerance: Effective up to 17% ABV, allowing complete fermentation in high-sugar musts.
Temperature Range: Optimal performance between 54°F (12°C) and 61°F (16°C); cold fermentation is advised to preserve aromatics.
Low Nutrient Requirement: Performs well in musts with limited nitrogen availability.
Killer Factor: Positive, providing competitive advantage over wild yeast strains.
Applications:
Aromatic White Wines: Sauvignon Blanc, Chenin Blanc, Chardonnay, Gewürztraminer, Muscat, Albariño.
Rosé Wines: Enhances berry and citrus notes, contributing to a fresh, lively profile.
Sparkling Wines: Suitable for Charmat and Traditional Method sparkling wines, ensuring clean, crisp aromatics.
Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering expressive aromatics.
Flavor Profile:
Tropical Fruits: Prominent expressions of passion fruit, guava, pineapple, and banana.
Citrus & Floral Notes: Highlights of grapefruit, lemon zest, and floral undertones.
Bright Acidity: Maintains crisp, clean acidity for a refreshing finish.
Pure Fruit Expression: Low volatile acidity keeps the fruit character vivid and fresh.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain between 54°F and 61°F to optimize ester production and aromatic clarity.
Cold Fermentation: Ideal for cool fermentation to preserve fresh aromatics and bright acidity.
GAIA is the ideal solution for winemakers focused on crafting expressive, aromatic wines with natural clarity and a refined finish
Whether creating a fresh rosé or a nuanced Viognier, GAIA delivers purity, elegance, and balance in every glass
Harness the essence of nature with elegant aromatics and balanced structure
GAIA is a premium wine yeast strain developed to enhance aromatic expression, mouthfeel, and fermentation consistency across a wide range of wine styles. Inspired by the harmony of nature, GAIA brings forth vibrant notes of stone fruit, citrus zest, and floral undertones, all while delivering a smooth, well-rounded body. With its clean fermentation profile and reliable kinetics, GAIA is ideal for winemakers seeking purity, elegance, and expressive fruit character.
Enhanced Aromatic Complexity – Promotes bright expressions of peach, apricot, and citrus, layered with subtle floral notes.
Silky Mouthfeel – Stimulates polysaccharide and glycerol production for a full, rounded palate.
Clean Fermentation – Low volatile acidity and minimal SO₂ production help preserve fruit clarity and freshness.
Alcohol Tolerance – Effective up to 15% ABV, suitable for a wide range of musts.
Temperature Range – Performs best between 57°F (14°C) and 68°F (20°C), supporting gentle, expressive fermentations.
Medium Flocculation – Settles well post-fermentation, reducing sediment and aiding clarity.
Applications:
White Wines – Enhances fruit and floral intensity in Chardonnay, Riesling, and Pinot Grigio.
Rosé Wines – Elevates notes of strawberry, peach, and citrus for a fresh, vibrant profile.
Aromatic Whites – Ideal for Viognier, Gewürztraminer, and Chenin Blanc where floral complexity is desired.
Light Red Wines – Suitable for Pinot Noir and Gamay, emphasizing red fruit brightness and smooth tannins.
Flavor Profile:
Stone Fruits – Peach, apricot, and nectarine provide a ripe and vibrant core.
Citrus & Floral Notes – Lemon zest, orange blossom, and honeysuckle add aromatic lift.
Balanced Acidity – Maintains crispness and structure with a clean finish.
Silky Texture – Promotes a rounded mouthfeel that enhances drinkability and elegance.
Usage:
Rehydration – Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate – Use 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must composition.
Nutrient Addition – Recommended in low-nitrogen musts to ensure healthy fermentation and full attenuation.
Fermentation Temperature – Maintain between 57°F and 68°F to preserve fruit and floral aromatics.
Cold Fermentation – Ideal for cool fermentation regimes where fresh aromatics and refined texture are prioritized.
A07, commonly referred to as "chico", is a craft brewing standard, loved for its extremely clean character
Performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
A07 Flagship is a versatile strain prized by home and craft brewers alike for its tremendously clean character. A07 Flagship performs well at conventional ale temperatures, but can be used in the low 60s to produce remarkably crisp ales. Due to its middle of the road flocculation, filtration or fining is required to achieve a crystal clear beer.
Attenuation: 72-77%
Flocculation: Low-Medium
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 60-72°F
Cell Count: 200 Billion
Similar Strains: WLP001, WY1056
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
Chitosan efficiently removes tannins, phenols, and yeast cells from wine and cider. Perfect for clarifying degassed wine or uncarbonated cider, ensuring crystal-clear results. Achieve optimal clarity by pairing Chitosan with Kieselsol for a complete fining process. Chitosan is a positively charged fining agent and useful in removing tannin, phenols, anthocyanins, yeast cells, and bacteria. Add Chitosan to degassed wine or uncarbonated cider to clarify. For best results, always use Chitosan in conjunction with Kieselsol. Directions: Gently stir Chitosan into fully degassed wine or alco-base at the rate of 1 oz per 5-6 gallons Make sure that it is fully degassed. If not, Chitosan may not be effective.
Stir for 20 - 30 seconds to make sure Chitosan is fully desolved and leave liquid to fully clear Clearing can take 1 - 2 days so please allow 12-48 hours to clear fully For best results use in conjunction with Kieselsol or liquid gelatine. Bench trials are recommended. Chitosan (1%) Contains: Water, chitosan (Shellfish derivative), acetic acid Note: Chitosan is not ttb approved
SAUVY is the preferred choice for winemakers aiming to produce expressive, aromatic white wines with pronounced tropical fruit and citrus characteristics
Whether crafting a signature Sauvignon Blanc or a fresh Pinot Grigio, SAUVY ensures vibrant clarity and pure fruit expression in every vintage
Enhance aromatic intensity and freshness in white wines
SAUVY is a specialized wine yeast strain developed to maximize thiol expression, particularly enhancing tropical and citrus aromas in white wines. It is especially effective in varietals like Sauvignon Blanc, Chenin Blanc, and Pinot Grigio, delivering vibrant notes of passion fruit, grapefruit, and gooseberry. This strain ensures a clean fermentation profile, preserving the wine's natural freshness and varietal character.
Thiol Release Enhancement: Promotes the release of varietal thiols such as 3MH and 4MMP, intensifying tropical and citrus aromas.
Aromatic Clarity: Accentuates flavors of passion fruit, grapefruit, and gooseberry, resulting in a crisp and lively bouquet.
Clean Fermentation Profile: Low production of volatile acidity and sulfur compounds maintains fruit purity.
Alcohol Tolerance: Effective up to 14.5% ABV, supporting complete fermentation across various musts.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic freshness.
Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring a clean finish.
Applications:
Sauvignon Blanc: Enhances tropical fruit and citrus zest, ideal for Marlborough-style wines.
Chenin Blanc: Boosts fresh pear, apple, and floral aromas while maintaining crisp acidity.
Grüner Veltliner: Highlights green apple and white pepper notes with a refreshing finish.
Pinot Grigio: Elevates stone fruit and citrus elements, adding clarity and freshness.
Rosé Wines: Enhances berry and citrus notes, contributing to a vibrant aromatic profile.
Flavor Profile:
Tropical Fruits: Dominant notes of passion fruit, mango, and pineapple.
Citrus & Grapefruit: Refreshing accents of grapefruit zest, lime, and lemon blossom.
Green & Herbaceous Hints: Subtle nuances of gooseberry, green apple, and fresh-cut grass.
Crisp, Clean Finish: Bright acidity and smooth mouthfeel enhance the perception of freshness.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and maintain aromatic intensity.
Fermentation Temperature: Maintain between 57°F and 68°F to optimize tropical ester formation and aromatic clarity.
Cold Fermentation: Ideal for cool fermentation techniques to preserve fresh aromatics and crisp mouthfeel.
WLP565 makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy
Let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics
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!
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter.
The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct...85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg.
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: 65-75%
Flocculation: Medium
Alcohol Tolerance: 15%+ ABV
Optimum Fermentation Temp: 68-85°F
Cell Count: 150 Billion
For best results we always recommend ordering an ice pack with your liquid yeast.
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel
Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle
Enhance aromatic complexity and mouthfeel in your wines
ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity.
Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes.
Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture.
Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors.
Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development.
Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity.
Applications:
White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics.
Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish.
Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift.
Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines.
Flavor Profile:
Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango.
Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet.
Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions.
Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth palate.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors.
Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.
M is recommended for malt-based fermentations for the production of whisky
Rapidly consumes maltose and produces a flavorful spirit
Performs well when pitched directly in the fermenter
Pinnacle Distillers Yeast (M) is an active dry yeast well-suited for malt-based fermentations. It rapidly consumes maltose and produces a flavorful spirit. This traditional M-type strain has been around for nearly three decades and is typically used for traditional Scotch style spirits.
Has a high cell count (>1 x 10¹⁰ cells/g)
Rehydrates well in direct pitch applications
Is noted for its resulting spirit having high organoleptic qualities
Application:
This yeast product can be applied in a variety of malt mashes. Pinnacle Distillers Yeast (M) can withstand a wide range of starting fermentation temperatures with an optimum range of 82-90°F (28-32°C). Yeast can be either pitched directly to the attemperated mash or rehydrated.
Directions for Use:
Yeast can be added directly to a fermenter at a dose rate of between 4.17-7.5 lbs per 1,000 gallons of wort (0.5-0.9 kg per 1,000L of wort).
Storage:
Store in a cool, dry place. Product should be used within three years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days.
Regulatory:
All yeast conforms to current local regulations.
Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.
Clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles
Crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage
Recommended for American Pale Ale, IPA, Blonde Ale, Amber, Brown, Porter, and Stout
Ferment between 59-77°F
Angel Yeast A01 is a clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles. It delivers a crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage. With strong attenuation and medium-to-high flocculation, A01 produces bright, well-finished beers that require little intervention to clarify.
A01 performs well across a broad temperature range and is suitable for a variety of ales including American Pale Ale, IPA, Amber, Blonde, Brown, and even Stout. It is POF-negative, non-diastatic, and offers fast, consistent fermentation—making it a highly reliable choice for both commercial and home brewers.
Clean American ale profile with minimal ester production
Medium-to-high flocculation for improved clarity
Strong attenuation (~75–83%) with a dry, crisp finish
Excellent for a wide range of American ale styles
POF-negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Recommended range for cleanest profile: 59–68°F (15–20°C)
Usage Rate:
0.5–1.0 g/L depending on wort gravity and fermentation temperature
Typical pitch rate: 50–100 g/hL for standard-strength ales
Rehydration Instructions:
For best results, rehydrate yeast in clean water at 86°F (30°C) for 15 minutes before pitching. While direct pitching is possible, rehydration is strongly recommended for high-gravity fermentations or when yeast health is critical.
Applications:
American Pale Ale • IPA • Blonde Ale • Amber • Brown • Porter • Stout
Premium wheat beer yeast tailored for German and Belgian styles
Delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance
Recommended for Hefeweizen, Weissbier, Belgian Wheat Ale, Dunkelweizen, Witbier, Wheat-Style Blonde or Amber Ale
Ferment between 59-77°F
Angel Yeast W008 is a premium wheat beer yeast tailored for German and Belgian styles. It delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance. With medium flocculation and high attenuation, W008 ferments reliably across a broad temperature range, offering sophisticate wheat beers with subtle clarity. POF-positive and diastatic, it provides robust fermentation and consistent flavor development.
Fruity ester profile with classic clove phenols
Medium flocculation for balanced clarity
High attenuation (~80–90%) for smooth mouthfeel
Ferments across wide range: 59–77 °F (15–25 °C)
POF-positive and diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 2.0–3.0 g/L (200–300 g/hL) for high-gravity or specialty beers
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Adjust to pitching temperature and pitch within 30 minutes for optimal yeast health.
Applications:
Hefeweizen • Weissbier • Belgian Wheat Ale • Dunkelweizen • Witbier • Wheat-Style Blonde or Amber Ale
BIODIVA is your solution for unlocking hidden aromatic potential and elevating textural quality across a range of wine styles
From expressive whites to elegant reds and specialty wines, it delivers complexity, polish, and a distinct aromatic signature that sets your wines apart
Elevate aromatic complexity and enhance mouthfeel in your wines
BIODIVA is a specialized Torulaspora delbrueckii yeast selected for its ability to enhance aroma and texture in wine. Used in sequential inoculation with Saccharomyces cerevisiae, this strain releases bound aroma precursors and increases mouthfeel, resulting in expressive wines with a full, polished palate. Ideal for winemakers seeking to amplify floral, tropical, and pastry-like notes while improving balance and finesse in both whites and reds.
Aromatic Release: High enzymatic activity unlocks terpene and thiol precursors, bringing forward notes of tropical fruit, citrus blossom, and white flowers.
Improved Mouthfeel: Increases polysaccharide content during fermentation, contributing to roundness, perceived sweetness, and a smoother finish.
Clean Fermentation Kinetics: Reduces volatile acidity and off-aromas when used in sequence with a compatible Saccharomyces strain.
Alcohol Tolerance: Performs well in high-sugar musts, contributing up to 6% ABV before transition to secondary yeast.
Temperature Range: Effective between 59–71°F (15–22°C), supporting gentle fermentation and controlled aromatic expression.
Osmotolerant & Versatile: Withstands high-sugar environments—ideal for late-harvest, botrytized, or ice wines.
Applications:
White Wines: Especially suited for varieties such as Chardonnay, Chenin Blanc, Viognier, and Semillon—enhancing citrus, stone fruit, and floral aromas.
Rosé Wines: Accentuates red berry notes, light florals, and textural depth.
Aromatic Reds: Elevates fruit character in Pinot Noir, Grenache, and Merlot while softening tannin edges and increasing mid-palate volume.
Late Harvest & Specialty Wines: Excellent for high-sugar musts where aromatic lift and softness are desired.
Flavor Profile:
Tropical & Stone Fruits: Releases aromatic esters reminiscent of mango, pineapple, and peach.
Citrus & Floral Notes: Highlights elements of grapefruit, lemon zest, and orange blossom.
Subtle Spice & Pastry Hints: Adds nuance with underlying notes of jasmine, brioche, and green tea.
Creamy Mouthfeel: Builds body and roundness, resulting in a smooth and elegant palate impression.
Usage:
Inoculation Method: Begin fermentation with BIODIVA 15697. After 1.5–4°Brix of sugar depletion, inoculate with Saccharomyces cerevisiae to complete fermentation.
Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes.
Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) based on must conditions and desired impact.
Fermentation Conditions: Maintain between 59–71°F (15–22°C). Ensure free SO₂ is below 15 ppm at the start.
Nutrient Management: Supplement appropriately during fermentation to support yeast health and maximize aromatic expression.
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.
ICV-D21 is the ideal choice for winemakers seeking to craft structured, full-bodied wines with bold aromatics and enhanced mouthfeel Whether perfecting a Cabernet Sauvignon, enhancing the richness of Syrah, or adding depth to Chardonnay, ICV-D21 consistently delivers complexity, elegance, and age-worthiness in every bottle Enhanced mouthfeel and rich aromatics for structured red and white wines ICV-D21 is a robust wine yeast strain specially developed by the Institut Coopératif du Vin (ICV) for crafting full-bodied red and white wines with enhanced mouthfeel and complex aromatics. Known for its ability to optimize tannin extraction and promote rich color stability, ICV-D21 is ideal for producing age-worthy wines with layered depth and intense fruit expression. Its consistent fermentation kinetics ensure reliable attenuation and balanced structure in high-Brix musts. Enhanced Mouthfeel: Promotes a smooth, velvety texture with well-structured tannins. Aromatic Complexity: Boosts expressions of dark berries, plum, and subtle floral notes. Alcohol Tolerance: Effective up to 16% ABV, allowing for rich, full-bodied wine production. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for various winemaking styles. Medium Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves aromatic purity and minimizes off-flavors. Applications: Cabernet Sauvignon: Enhances bold fruit expression and promotes structured tannins. Merlot: Boosts plum and cherry notes while improving mouthfeel. Syrah: Elevates dark fruit and peppery spice with deep color extraction. Grenache: Enhances ripe red fruit flavors with a smooth finish. Chardonnay: Promotes complexity and rounded mouthfeel with subtle floral accents. Flavor Profile: Dark Fruits: Highlights blackberry, plum, and cherry with concentrated richness. Spice and Floral Notes: Accentuates hints of violet, licorice, and black pepper. Structured Tannins: Integrates smooth tannins for enhanced mouthfeel and aging potential. Aging Potential: Supports long-term aging, improving depth and complexity over time. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal tannin extraction and aromatic development. Extended Maceration: Ideal for long maceration periods to intensify structure and deepen flavor complexity. Download the PDF Download the PDF
Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees. Download the PDF
Optimized Malt Balance: Utilizes a chloride-forward mineral blend to amplify caramel richness and "round" mouthfeel in red and amber ales, paired with a precise sulfate touch for a crisp, clean finish.
Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base.
Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential.
Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH.
All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing.
Built for balance, this profile brings out caramel richness and subtle hop interplay in red and amber ales. Its chloride-forward mineral blend enhances mouthfeel and malt roundness, while just enough sulfate keeps the finish clean and dry.
Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing.
Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution.
Importance of Mash pH
Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style.
Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion
Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression
Enhances clarity and stability through improved protein coagulation and yeast performance
With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine.
Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water
Each pack treats: 6 gallons (23 L) of brewing water
For larger batches, add an additional 2 g per gallon
Instructions
Use only with reverse osmosis (RO), deionized (DI), or distilled water.
Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved.
Mash in as usual — no additional acid or salt adjustments are typically required.
Proceed with your normal brewing process.
Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers
Delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably
Recommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales
Ferment between 59-77°F
Angel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably.
Fruity, ester-forward Belgian Saison profile with dry finish
Medium-to-high flocculation for bright, refined beer
Very high attenuation (~83–94%) for crisp, dry styles
Ferments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)
Diastatic (STA1+) for full, dry fermentation
Alcohol tolerance up to 14% ABV
Fermentation Range:
59–77 °F (15–25 °C)
Recommended for precision brewing: 64–72 °F (18–22 °C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increased pitching of 1.5–3.0 g/L (150–300 g/hL) advised for high-gravity or challenging fermentations
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality.
Applications:
Saison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales
LalBrew Abbaye™ is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers ranging from low to high alcohol
Produces the spiciness and fruitiness typical of Belgian and Trappist style ales
When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana
When fermented at lower temperatures, typical flavors and aromas include darker fruit, raisin, date, and fig
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Abbaye is a Belgian ale yeast known for its abitlity to ferment Belgian style beers that can range from low to high alcohol levels. Abbaye produces spicy and fruity flavors, making it the perfect dry yeast to make beers of the Trappist variety, such as Dubbel, Tripel and Quad. When fermenting at higher temperatures, Abbaye will impart tropical, spicy and banana flavors and aromas. When fermenting at lower temperatures, the flavors and aromas become that of darker fruits, such as raisin, date and fig.
Beer Styles: Belgian
Aroma: Spicy, fruity, tropical, banana
Attenuation: High
Fermentation Range: 63-77°F
Flocculation: Medium to High
Alcohol Tolerance: 14% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
Your go-to solution for crafting wines that are bursting with fresh, fruit-driven character
Whether you're perfecting a crisp summer rosé or an aromatic white wine, this strain brings out the best in your ingredients, delivering consistency and clarity in every batch
Unleash the full potential of fruit-forward wines
BE FRUITS is meticulously engineered to enhance the vibrant, fruit-forward characteristics of your wines. Selected for its robust fermentation capabilities and exceptional ester production, this strain brings out the natural sweetness and aromatic complexity of grape musts. Ideal for winemakers seeking to craft wines with pronounced fruitiness, crisp acidity, and a clean, refined finish.
High Ester Production: Enhances aromatic intensity with notes of ripe berries, tropical fruits, and stone fruits.
Rapid Fermentation: Optimized for efficient, clean fermentation with minimal lag time.
Alcohol Tolerance: Supports ABV levels up to 14%, perfect for a wide range of white and rosé wines.
Temperature Range: Ferments effectively between 54°F (12°C) and 75°F (24°C) for controlled flavor development.
Low H₂S and SO₂ Production: Ensures cleaner fermentation and reduces off-flavors.
Enhanced Mouthfeel: Promotes glycerol production for a smooth, well-rounded body.
Applications:
White and Rosé Wines: Amplifies the natural fruit flavors in varietals such as Albariño and other aromatic whites.
Ciders: An excellent choice for cider fermentations where clean, bright flavor expression is desired.
Flavor Profile:
Aromatic Esters: Produces vibrant aromas of red berries, stone fruits, and tropical fruits.
Enhanced Fruit Expression: Accentuates the bright, juicy qualities of the fruit while maintaining a clean fermentation profile.
Crisp Finish: Finishes clean with a slight hint of residual sweetness that complements natural fruit acidity.
Usage:
Rehydration: Rehydrate in 10 times its weight of water at 95°F (35°C) for 15–20 minutes.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation.
Nutrient Addition: Supplement with yeast nutrient to ensure a robust and complete fermentation, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain a steady temperature between 54°F and 75°F for optimal flavor retention and ester production.
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.
High-Gravity Optimized: Precisely calibrated for 18–20% ABV sugar-wash fermentations.
Ultra-Clean Finish: Eliminates "turbo funk" by actively suppressing fusels, sulfur, and solvent off-flavors.
Advanced Nutrient System: Dual-phase nitrogen, fortified minerals, and vitamins protect yeast under extreme ethanol stress.
Highly Versatile Base: Produces a completely neutral alcohol perfect for 20% cocktails or diluted hard seltzers.
Broad Compatibility: Performs consistently with a wide range of distiller’s and specialty yeast strains.
Slayer 800 is precisely calibrated for sugar-wash fermentations targeting 18 to 20% ABV. Within this window, the nutrient ratio is tuned to balance nitrogen availability, osmotic stress, and yeast health. Fermenting a wash to 20% ABV demands precision, not brute force. At this level, osmotic pressure, ethanol toxicity, and nutrient exhaustion push yeast to their limits. Conventional “turbo” nutrients rely on aggressive nitrogen overloads that drive speed at the cost of flavor, producing the unmistakable turbo funk familiar to high-gravity brewers. Slayer 800 was engineered to defeat that enabling rapid, stable, and neutral fermentations that finish strong, clean, and predictable.
Every component in Slayer 800 serves a biochemical purpose. Its dual-phase nitrogen system combines rapid inorganic nitrogen for early growth with a measured organic fraction that sustains amino-acid synthesis deep into fermentation. This balanced loadout prevents nutrient collapse while minimizing fusel and sulfur formation.
A mineral-based buffering system moderates acidification and preserves yeast metabolic efficiency. Supported by bioavailable zinc, magnesium, and an optimized vitamin complex, Slayer 800 reinforces cell-wall integrity and alcohol-dehydrogenase activity, the critical pathways that allow yeast to survive and thrive at extreme gravities. The result is a wash that ferments completely and cleanly, without the off-flavors or volatility typical of over-stimulated turbo washes.
The purity of a Slayer 800 fermentation produces a remarkably neutral alcohol base suitable for diverse applications. It can serve directly as a 20% cocktail base for spirit-free cktails or be diluted into a lower-strength seltzer base without introducing residual yeast or flavor carryover. The result is a clean, versatile foundation for both commercial and craft beverage creation.
Compatible with a wide range of distiller’s and specialty yeast strains, Slayer 800 delivers complete, stable fermentations from small-batch runs to large-scale production. Its balanced nutrient profile supports consistent attenuation and clean finishes across yeast types, eliminating the variability that plagues generic turbo formulas.
High-gravity specialization – Tuned for 18–20% sugar-wash fermentations.
Neutral, clean profile – Suppresses fusel, sulfur, and solvent-like off-compounds.
Balanced nitrogen system – Dual-phase nitrogen supports long-duration metabolism.
Buffered mineral stability – Protects yeast metabolism through ethanol stress.
Micronutrient reinforcement – Zinc, magnesium, and vitamins enhance alcohol tolerance.
Versatile end use – Produces a 20% cocktail base or a clean, lower-potency seltzer base.
Broad strain compatibility – Performs with both distiller’s and specialty yeast strains.
Science-driven formulation – Developed through extensive high-gravity trials for maximum speed and purity.
Available in convenient batch sizes (25 g for 2 gallons; 63 g for 5 gallons) as well as 1-lb and 5-lb bulk options. For large batches, the recommended dosage rate is 12.5 g per gallon or 13.7 oz per bbl.
1187 has unique fermentation and flavor characteristics that delivers distinct fruit esters with a malty, complex profile
Flocculation is high, and the beer will clear well without filtration. Diacetyl rest is recommended after fermentation
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
Ringwood is a normally used to make beers that lean in the maltier and darker direction. Ideal for both English and American Porter, as well as Brown Ales of all kinds. The high flocculation and relatively low attenuation will leave you with a malty, yet clear product.
A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Attenuation: 68-72%
Flocculation: High
Alcohol Tolerance: 10%
Optimum Fermentation Temp: 64-74°F
Cell Count: 100 Billion
Styles:
American IPA
American Stout
Fruit Beer
Mild
Oatmeal Stout
Southern English Brown
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.
1450 is a terrific all-round yeast can be used for almost any beer style. A mainstay of one of Wyeast's local homebrewers, Mr. Denny Conn
Produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated
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 terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Attenuation: 74-76%
Flocculation: Low
Alcohol Tolerance: 10%
Optimum Fermentation Temp: 60-70°F
Cell Count: 100 Billion
Styles:
American Amber Ale
American Brown Ale
American IPA
American Pale Ale
American 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.
UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity
Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations
Rescue stuck fermentations with robust restart performance and clean aromatics
UVAFERM 43 Restart™ is a pre-acclimated, fructophilic yeast strain specifically engineered to efficiently restart stuck fermentations. Developed by Lallemand Oenology in collaboration with Inter-Rhône, this Saccharomyces cerevisiae bayanus strain is optimized to thrive under challenging conditions, ensuring complete fermentation while preserving the wine's sensory integrity.
High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts.
Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions.
Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations.
Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart.
Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation.
Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character.
Applications:
Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel.
High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels.
Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation.
Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled.
Flavor Profile:
Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors.
Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping.
Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart.
Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery.
Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability.
Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.
RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel
Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality
Enhance color stability and elevate red fruit aromatics in your wines
RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth.
Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum.
Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity.
Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish.
Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies.
Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors.
Applications:
Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure.
Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel.
Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés.
Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time.
Flavor Profile:
Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile.
Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character.
Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging.
Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color stabilization.
Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior.
Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention.
Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.
L05 can produce clean pseudo lagers at ale temperatures but also works as a traditional lager strain down in the mid-50s
Works well in a variety of fermentations, keeping flavor profiles clean and crisp
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
Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s. Not just limited to steam beers/California commons, this strain works well in a variety of fermentations, keeping flavor profiles clean and crisp.
Attenuation: 71-75%
Flocculation: Medium-High
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 55-65°F
Cell Count: 200 Billion
Similar Strains: WLP810, WY2112
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.
Yeast cell wall nutrient designed to support healthy, efficient fermentations
Helps prevent stuck or sluggish fermentations by absorbing harmful compounds and providing vital sterols, unsaturated fatty acids, and nutrients to support yeast health
Recommended for Red & White Wine, High-Gravity Beer, Cider, and Stressful Fermentations
Angel Yeast CW101 is a traditional yeast cell wall (aka yeast hulls) nutrient designed to support healthy, efficient fermentations. Rich in sterols, unsaturated fatty acids, proteins, and polysaccharides, CW101 helps prevent stuck or sluggish fermentations by absorbing harmful compounds and supplying survival factors. Ideal for both wine and beer applications.
Adsorbs medium-chain fatty acids (e.g., hexanoic, octanoic, decanoic acids) to alleviate yeast inhibition
Provides vital sterols, unsaturated fatty acids, and nutrients to support yeast health
Enhances fermentation vigor and viability in stressful, high-sugar or high-alcohol environments
Strong flocculation and easy-to-use inert powder
Efficient in both wine musts and high-gravity worts
Usage Rate
0.2–0.4 g/L (200–400 ppm) added at yeast pitch or mid-fermentation, depending on stress levels
Application Instructions
Dissolve in water or must/wort and mix in at the start of fermentation or when signs of stress appear. No rehydration needed.
Applications
Red & White Wine • High-Gravity Beer • Cider • Stuck or Sluggish Fermentations • Stressful Fermentations
