Search results for "kveik yeastery"

3.2-4.3 ° L - Viking Malt  - Viking Vienna Malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colored beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of pilsner malt. Flavor of Vienna Malt is subtle, including maltiness, some sweetness and hints of caramel aromas. Slightly nutty sensations can also be found. Vienna Malt is well suited for relatively pale colored beers. Typical application is to enhance color and aroma of light beers. Vienna also has its own beer type, Vienna lager, which is famous for its deep golden color and malty taste. In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons. Malt Specification: Moisture % - max. 5.0 Extract fine % dm - min. 79.0 Color °L - 3.2-4.3 Protein % dm - max. 11.5 Free amino nitrogen mg/l - min. 130 Saccharification - max. 15 Beta-glucan mg/l - max. 200 Friability % - min. 80   See the Documents tab below for Product Information and Typical Analysis.  

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Big mouthfeel from high glycerol /polysaccharide /mannoproteins Flavors of Cherries, Raspberries, Figs, Jam, Red currant High alcohol tolerence Low nutrient needs Perfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache Our go-to choice for those reds originating from the Cote du Rhone in France such as Syrah, Grenache, and Mouvedre. Also a top choice for Zinfandel, Sangiovese, Malbec, Merlot, and Pinot. Induces flavors of ripe cherries, raspberries, red curant, figs and jam. Due to its production of glycerol and release of mannoproteins it produces full bodied, rich red wines. PURPLE has a very low production of SO2 which is favorable for an easy malolactic fermentation (MLF) post fermentation. PURPLE is also an easy to ferment yeast with a low nutrient needs which is the opposite of our Big Red strain. It also has a "killer" quality and naturally inhibits unwanted bacterial or wild yeast growth during fermentation.   Start Time: Slower Alcohol tolerance: 15% Nitrogen demand: low Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Average YAN Requirement @ 23 Brix: 200 ppm Malic Acid Consumption: Low Yeast Type: Cerevisiae Optimal Fermentation Temp: 65–85°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Download the PDF

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1.8 - 3.1 °L - Viking Malt - Viking Oat Malt is a traditionally malted oat that comes with natural large husks that improve the lautering process. Viking Oat Malt has a soft flavor impact while adding a creamy, velvety mouthfeel to your beer and improving head retention. Highly recommended if you're brewing a Hazy IPA, Belgian Wit, or any other style where a light haze in the finished beer is desired. Use as up to 30% of grain bill. Viking Malt is one of the largest malting companies in the world and the largest roaster of specialty malts. They are the main malt supplier to the famous Carlsberg brewery. Viking is not well known in the USA because they haven't had good US distribution. Because MoreBeer! and MoreBeer! Pro is directly importing thousands of tons of malt we are stoked to offer you Northern European malt quality from one of the best malting companies in the world at lower than domestic malt pricing.    Viking Malt has 6 malthouses in areas where distinctive Nordic barley are sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland.  The advantage of northern European malt is lower protein levels, good kernel size, and less amount of pesticides used due to the cold winters.   Malt Specification: Moisture % - max. 7.0 Extract fine % dm - min. 60.0 Color °L - 1.8 - 3.1     See the Documents tab below for Product Information and Typical Analysis.    

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ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Cote Rotie area of the Rhone Valley. In addition to its' ability to enhance tannin structure, it's know for being able to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 82 degrees F, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume in a blend. ICV-D80 is characterized by concentrated, dark fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend. In short, this yeast is truly great for the structural support it can bring to a wine. However, if the winemaker is looking for highlighted fruit and ethereal top-notes as well, it often may not be the best choice when using a single strain in the vintage. Therefore, it may help to think of it as usually needing a companion strain to help bring everything to a finished wine. Renowned for its ability to enhance tannin structure. Produces flavors of dark fruit, smoke, and licorice. Perfect for reds grown in warmer climates or at lower elevations that need more backbone. High alcohol tolerance to 16%. Use 1 gram per gallon. Download the PDF Download the PDF

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

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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. Made from high-quality Slavonian oak sustainably sourced from Hungarian forests Superior in long term storage due to the tight grain and slow release of phenolic compounds Equivalent or superior quality compared to French Oak barrels at a much more affordable cost Zinc-plated steel barrel hoops for corrosion resistance Coopered by the world-renowned Balazs Nagy Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.  Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.  As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April. Once the wood is sourced, it is air dried and aged for 24-28 months before cooperage. Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 28 L (7.39 gal) Height - 19.68" Head Diameter - 11.61" Abdomen Diameter - 14.76" Stave Thickness - 0.66 - 0.86" Bung Hole - 41 mm Empty Weight - 44 lbs Medium Toast Barrel hoops made from zinc-plated steel for corrosion resistance      

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Smooth, ribless design prevents yeast and bacteria buildup, making sanitation a breeze Punted bottom and conical top promote sediment collection and reduce oxidation during storage Extra-wide 4" mouth opening simplifies filling, additions, and cleaning Constructed from heavy-duty, virgin PET plastic without plasticizers Made with food-grade and BPA-free materials The Fermonster is a brand new fermenter designed specifically for fermentation. MoreBeer! gave product feedback for over 2 years of development and we think they nailed the design. The large lid allows for easy filling and makes hop or oak additions a breeze. The smooth sides are fantastic for sanitization - no ribs or texture to collect yeast or bacteria. The punted bottom allows sediment to collect to the sides so that you can siphon liquid from the center. Because they are made from virgin PET plastic they nearly unbreakable and a lot safer than similar glass carboys. Also notice the conical top which reduces surface area if you plan to store beer or wine long term. Made from heavy PET plastic, the same material used in 2 L soda bottles, which is nearly impermeable to oxygen penetration. Due to the thickness of the material and the overall geometry the Fermonster does not require ribs or dimples for stability. That results in a super smooth interior surface that reduces yeast and sediment buildup making it the easiest to clean, most sanitary PET carboy on the market. The huge 4" opening makes filling a breeze, and cleanup is as easy as wiping down the inside. These fermentors are completely air-tight and the lids sealed tight with an O-Ring. Additional O-Rings and Lids both with and without holes are available for purchase, see our You Might Also Need items below. Features: 4" inner diameter wide mouth carboy - easy to clean! Food grade PET plastic construction is nearly impermeable to oxygen penetration No hard to clean dimples or ribs Punted bottom O-Ring and Lid with one hole is included (Fits #10 Stopper) Additional O-Rings and Lids available Weight: 1.5 lbs Temperature Limit: 140° F Height: 14.6 inches Diameter: 9 inches Completely taste and odor free Perfect for Beer, Wine, Cider, Mead, Kombucha or any other fermented beverage! Thick walls for better oxygen barrier. Please note: the pictured #10 Stopper (FE470VS) and three piece airlock (FE370) are not included.

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L17 combines good flocculation characteristics with low sulfur and low diacetyl Perfect for bock, helles, pilsner, dunkles, and just about any other lager style you throw its way 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 This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way. Attenuation: 70-74% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 50-60°F Cell Count: 200 Billion Similar Strains: WLP860, WY2352 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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370 °L - Briess Malting - This is a dehusked roasted malt that provides intense color without adding much (if any) astringency. This malt can add a subtle roasted flavor to a schwarzbier or Black IPA, or can be used sparingly to darken amber ales or porters. See attached Document for Typical Malt Analysis

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2308 is a unique strain capable of producing fine lagers Very smooth, well-rounded and full-bodied 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 is my personal favorite when it comes to German lager strains. It could be my family association with Bamburg and the excellent rauchbier that this creates, or it could be the rich malt complexity that this strain delivers. Excellent for both helles lagers and more rich and malty lagers, such as maibocks, marzens, vienna lagers and doppelbocks. As a beer geek, I swear that you will love this strain if you enjoy a good German lager! This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. Attenuation: 70-74% Flocculation: Medium Alcohol Tolerance: 9% Optimum Fermentation Temp: 48-56°F Cell Count: 100 Billion Styles: Classic Rauchbier Doppelbock Eisbock Maibock/Helles Bock Munich Dunkel Oktoberfest/Märzen Traditional Bock Vienna Lager 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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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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BIG BEN allows your malt and hop flavors to shine with its neutral profile Ideal for a wide variety of styles including Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F Pressure-Ready Performs great under pressure up to 12 PSI BIG BEN, just like its iconic namesake, is big in all the right ways. Known for its exceptional flocculation, this yeast settles quickly, leaving your beer bright and clear. BIG BEN is proudly malt-forward, allowing your grain bill and chosen ingredients to truly shine through. Its neutral profile enhances malt sweetness and hop character without imposing its own flavors, resulting in clean, crisp beers with remarkable clarity. Its high flocculation contributes significantly to its clarity, rapidly settling and making it ideal for styles where visual appeal matters, such as Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales. BIG BEN also boasts impressive alcohol tolerance, comfortably fermenting beers up to 12% ABV, making it suitable for both session ales and higher-gravity brews. Efficient and reliable, BIG BEN consistently achieves attenuation rates up to 82%. It comfortably ferments across a wide temperature range of 55°F to 78°F, making it versatile for various ale styles. For brewers using pressure-capable fermenters, BIG BEN performs great up to 12 PSI, allowing you to push fermentation temperature slightly while maintaining an even cleaner, more neutral beer profile. Exceptional flocculation for bright, clear beer Malt-forward character that lets your grain bill shine Neutral profile enhances malt sweetness and hop character Ideal for: Pale Ales, IPAs, Porters, Stouts, Blonde Ales, Amber Ales Alcohol Tolerance: 12% ABV Attenuation: Approximately 75- 82% Fermentation Range: 59-72°F (15-22°C) Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly Like all CellarScience yeast, BIG BEN offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.   

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High‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies Delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character Recommended for Corn & Wheat Whisky, Grain-Based Spirit Fermentations, Turbo Distillation Washes, and Hybrid Grain Beers Ferment between 77-95°F Angel Yeast AG‑2 is a high‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies. It delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character. AG‑2 offers high tolerance to glucose, ethanol, temperature, and fermentation stress, allowing excellent maltotriose and dextrin utilization. Ideal for hybrid whiskey projects, turbo fermentations, and grain-based spirits. Short lag time and fast, powerful fermentation Clean flavor profile—letting grain character shine High attenuation (>80%) for efficient sugar conversion Fermentation at 77–95 °F (25–35 °C) Alcohol tolerance up to 18% ABV High glucose/ethanol resistance and maltotriose utilization Fermentation Range 77–95°F (25–35°C) Usage Rate 0.5–1.0 g/L (50–100 g/hL) Rehydration Instructions Rehydrate in 5–10× its weight in lukewarm water or diluted mash (approx. 22–30 °C / 72–86 °F) for 7–15 minutes. Gently stir, rest another 10–15 minutes, then pitch. Applications Corn & Wheat Whisky • Grain-Based Spirit Fermentations • Turbo Distillation Washes • Hybrid Grain Beers

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Traditional Czech Saaz hops are most commonly chosen for aromatic additions to Pilsners and Lagers, but also work well in Light Ales and Belgians. Though alpha acids are low, they are used for both bittering and an aroma of pleasant earthy, herbal and floral notes. You can finish just about any Lager recipe with this versatile hop. Even though it has a low alpha-acid content you will find many traditional recipes using this hop for both bittering and for flavor/aroma additions. Hop Statistics Alpha Acids: 2.0 – 5.0% Beta Acids: 7.0 – 8.0% Alpha-Beta Ratio: 0.25 - .71 Cohumulone: (% of alpha acids): 24 – 28% Total Oils in mls per 100 grams dried: 0.4 – 0.7 Similar Hop Varieties: U.S. Saaz, Sterling

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For easy-to-drink Rhone style wines. This versatile strain is suitable for reds, roses and whites. In red wines, it contributes up front fruit to easy-to-drink Rhone style wines, often with a nice spicy quality if present in the fruit. ICV-GRE can also be effectively used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varietals like Merlot, Cabernet, Grenache and Syrah. In addition to bringing fresh, ripe fruit qualities, ICV-GRE also helps to enhance the mouthfeel of a wine. While it may not be a powerhouse in itself, this yeast truly excels at being able to keep a red wine blend from potentially becoming too heavy and pedestrian. When used in fruit focused whites like Chenin blanc, Riesling, and Viognier, ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. Alcohol tolerant to 15%, best results from 59 to 82 degrees F. Download the PDF Download the PDF

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2633 is a blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer Attenuates well while leaving plenty of malt character and mouthfeel 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 You guessed it, this makes excellent Oktoberfest style lagers!  Brew in March and lager until September if you want to be super legit.  Brew a batch for your oktoberfest bash or to have on tap year round! This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. Attenuation: 73-77% Flocculation: Low Medium Alcohol Tolerance: 9% Optimum Fermentation Temp: 48-58°F Cell Count: 100 Billion Styles: Baltic Porter Classic Rauchbier Oktoberfest/Märzen Vienna Lager 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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WLP09 can ferment up to 25% alcohol when fed sugar over the course of the fermentation Ester character increases with gravity. Malt character dominates at lower gravities 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 England, this yeast can ferment up to 25% alcohol when used correctly. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. After using this yeast strain we found out that it can sometimes produce a Belgian Character and sometimes not. Try this yeast with your big Belgians as well as other unique hybrids and you will find yourself pleasantly surprised. We would not recommend it for creating classic true-to-style variations of Barleywines, Imperial Stouts, Strong Ales or any other high-gravity style where Belgian flavors would not be appropriate. This yeast might be a great fit for really big Dunkelweizens. To achieve >25% ABV, sugar needs to be fed over the course of the 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: 80-100% Flocculation: Medium Alcohol Tolerance: 15%+ 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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Ferment, cold crash, and carbonate beer all in one vessel with the Brewtools F-Series Unitank Cooling jacket welded to the vertical walls of the tank provide superior cooling capabilities compared to in-solution cooling coils Made from stainless steel throughout with Brewtools' proprietary PureBlast™ surface—no passivation required, simply rinse with warm water before your first use Pressure rated to 30 PSI so you can safely ferment under pressure and pressure transfer finished beer to kegs with virtually no oxygen pickup Brewtools is a Norwegian brand known for high-quality products made without compromise. From brewing systems to fermenters, they continue to push the envelope of innovation for homebrewers around the globe All valves, fittings, and gaskets come included Brewtools Unitanks are fermenters made for ambitious homebrewers and small breweries. As part of the Brewtools identity, they've explored new techniques and solutions. This has resulted in a series of high-end fermentation tanks with new features and a lot of possibilities. Key Features: Brewtools PureBlast™ surface inside and out which eliminate the use of wax and polishing compounds and does not require passivation Cooling jacket in the vertical walls offers efficient cooling without the hassle of cleaning a coil Many options for connecting accessories like sensors, heaters, carb. stones and other accessories Conical pressure rated for 2 bar / 30 PSI Cooling jacket pressure rated for 0.5 bar / 7 PSI 8" TC port on top for easy access 2" TC dump and racking valves Brewtools Unitanks are designed and manufactured with special attention to safety and quality. They are tested and certified according to the requirements for PED 2014/68/EU by a third party. Specifications: Low height w/o acc.: 32.6" Max height w/o acc.: 40.5" Packaging size: 33.4" (h) x 20.5" (w) x 20.5" (d) Net weight: 84 lbs Gross weight: 98 lbs Tank diameter (inside): Ø15.75" Gross volume: 13.5 gal Max rec. volume: 10.5 gal Min rec. volume: 5.3 gal Volume, cone: 3.1 gal Material: 1.5mm stainless steel (SS304) Operating pressure: 1.0 bar / 15 PSI Max pressure: 2.0 bar / 30 PSI In the box: Unitank with adjustable frame 1 pcs Analog pressure gauge, TC34mm 2 pcs Butterfly-valve, 2" 1 pcs Butterfly-valve, 34mm DN20 1 pcs Blow-off pipe 1 pcs Racking arm 2" 1 pcs TC elbow 90°, 2" 1 pcs Insulation jacket, black neoprene 1 pcs Sample valve, 34mm 1 pcs TC Adapter 8"-3" 1 pcs TC blind cap, 3" 1 pcs TC blind cap 2" 2 pcs TC blind cap 1.5" 3 pcs TC blind cap 34mm 2 pcs TC gasket 8" lipped 2 pcs TC gasket 3" 2 pcs TC gasket 2" 5-pack 1 pcs TC gasket 1.5" 5-pack 3 pcs TC gasket 34mm 5-pack (DN20) 1 pcs Tri Clamp 8" 1 pcs Tri Clamp 3" 5 pcs Tri Clamp 2" 2 pcs Tri Clamp 1.5" 10 pcs Tri Clamp 34mm 1 pcs TC tool 4 pcs M10 steel/rubber feet 1 pcs TC34mm safety valve (PRV, 2 bar) Necessary bolts and parts for assembly 5 year manufacturer's warranty Recommended accessories include: HopDrop-kit, Thermowells for your sensors, 34mm Ball-Lock gas adapter for CO2 filling, Coil for sample valve, Spunding valve, Hose barbs for filling and dumping, etc. For User Manuals and support, please follow this link to Brewtools Docs. NOTE: Model in photo is a prototype. Minor changes and improvements may occur.

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407 °L - Briess Malting - Briess Midnight Wheat Malt will contribute the same color characteristics as most other Black Malts but without the bitter, astringent, dry flavors or aftertaste. Starts slightly sweet, with hints of roasted flavor while finishing out exceptionally clean. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers.   See attached Document for Typical Malt Analysis

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The most robust controller we offer and a perfect compliment to the technically savvy brewer.  This is the only controller we offer that allows for up to 12 steps. This can be incredibly handy for raising fermentation temperatures for diacetyl rests and also for cold crashing. You can also use it with electric mashtuns and pumps to do step mashes.  The high and low temp alarms are also handy, as is the ability to use with a distillation column.     Key features Dual input for Control of heating and cooling devices simultaneously Program up to 12 steps (unique to this controller) - which allows for advanced fermentation control and even  mashtun control if you used for mash. F or C Can be used with electric distilling column Adjustable differential  Adjustable differential between start of cooling and heating  High and low temperature alarms   Kegland Part number: KL01946

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R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. In addition to enhancing esters and mouthfeel, it has excellent cold temperature properties and will ferment as low as 50 degrees F, making it ideal for Icewine production. However, if it does not get proper nutrients it can tend to produce VA and H2S. For this reason, hydration with GO-FERM and the addition of Fermaid K is definitely recommended to optimize its' potential. R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. R2 also helps to enhance the varietal chacter by an enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. It is classified as a Saccharomyces cerevisiae bayanus. Best results from 50 to 86 degrees F, with an alcohol tolerance to 16%. Enhances the varietal chacter by enzymatic release of bound aroma precursors. Perfect for aromatic whites like Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. Ferments down to 50F. Ideal for Icewine. 1g per gallon. Download the PDF Download the PDF

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Volclay KWK Krystal Klear Bentonite is a clay-like mineral with a negative charge that, similar to Sparkolloid, removes positively charged particles. It is most effective when the wine is at a warmer temperature, so we recommend using it for fining in late spring or early summer. It also works better at lower pH levels because proteins have a stronger positive charge in more acidic conditions. Generic Low-Level Fining for 5 Gallons: Blend 1/2 tsp (about 3g) of bentonite with 1/2 cup of hot water (140 to 200°F) in a blender for 1-2 minutes. Let the mixture sit for 60 minutes, then stir it well before adding it to the wine. Allow the wine to stand for 10-14 days before racking off. This method achieves a fining rate of 0.16g/L. Generic Mid-Level Fining: Follow the same steps as above but use 9 grams of bentonite and 3/4 cup of hot water. This method achieves a fining rate of 0.5g/L. More Scientific Approach: You can create a 5% bentonite stock solution and run bench trials to determine the lowest effective concentration for clearing the wine. Since fining is non-selective, it removes both undesirable particles like yeast and some desirable phenolic compounds. Therefore, it's best to use the lowest effective concentration. To make a 5% solution, dissolve 50 grams of bentonite in 850ml of hot water, mix thoroughly, and top up with water to a final volume of 1L. Set up trials with clear jars of equal volume, adding varying amounts of the solution to achieve addition rates between 0.3g/L and 2.0g/L. You’ll need to do some calculations to determine the right amount for your needs. Let the trials clear overnight. For more detailed technical information, consult BK653 - Monitoring the Winemaking Process from Grapes to Wine - Techniques & Concepts. Fining with Wine Kits: When using a wine kit made from concentrate, bentonite is typically added on the first day for a few reasons. It serves as a nucleation site for CO2 removal. The CO2 movement helps distribute the bentonite throughout the wine, allowing you to use less and achieve effective fining in a shorter time.

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Rhone 4600 is a Cote du Rhone isolate that has a short lag phase, low nutrient demand, and has the ability to ferment well at low temperatures. Due to its' high level of polysaccharide production, Rhone 4600 contributes intense mouthfeel and volume to a finished wine. In addition, Rhone 4600 helps create complex aromatic notes along with a high degree of ester production. In whites like Viognier, Marsanne, Roussane, and Chardonnay there is an emphases on pineapple, pear, and apple. When used in Roses made from Mouvedre, Grenache and Syrah, intense, elegant, fresh strawberry becomes the focus. While Rhone 4600 is good for white wine production, it is an excellent yeast for making Roses either by itself or as part of a blend. Best results from 56 to 72 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF

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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.

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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.  

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Due to high demand, some of these items are currently out of stock but available for pre-order. Please check status notes below when selecting a size option to see if it is In Stock or tagged as PreBook. We will automatically ship this to you when we receive more inventory. The X3 Jacketed Conical and IceMaster Max 2 work hand in glove from yeast pitching to cold crashing External cooling jacket with neoprene insulation allows for unparalleled temperature control for a homebrew fermenter Max 2 glycol chiller with digital controllers and built-in submersible pumps provides quiet and efficient chilling Insulated tubing sets eliminate line sweating and feature dry break quick disconnects at the cooling jacket connection points High-quality, stainless steel table with rolling casters saves space in your brewery and can be easily moved whenever needed The BrewBuilt Ultimate Chilling package includes everything you'll need to maintain a precise level of temperature control throughout the fermentation process. The X3 Jacketed Conical is second-to-none in homebrew-level cooling capabilities—mirroring the fermenter design that professional brewers have long relied on to keep their temperatures in check. And what better unit to provide the cooling solution than the IceMaster Max 2? This low-profile glycol chiller provides all the cooling capacity you'll need and is compact enough to ride shotgun on the included stainless steel work table. X3 Jacketed Uni Conical & IceMaster Max 2 The X3 Jacketed Uni Conical offers cutting edge design features that have long been reserved for pro-level fermentation tanks. Circulating cooling solution through an external cooling jacket offers superior cooling power when compared to internal cooling coils, and eliminates the need for cleaning a wonky apparatus after you've transferred out your finished beer. This pressurizable fermenter also sports a neoprene jacket for added insulation, Flex Chamber collection container for yeast harvesting or trub dumps, internal floating racking tube for clear beer transfers, and so much more! The IceMaster Max 2 makes for the perfect tag team partner, providing all the cooling capacity you'll need for small-volume batches. And with two built-in submersible pumps with independent controllers, you can always add a sidekick fermenter and control both batches simultaneously. BrewBuilt Insulated Glycol Tubing Kit In addition to the conical and chiller, the kit also includes an insulated tubing set that improves chilling efficiency and eliminates line sweating. The kit consists of: 1 - Insulated Tubing Set (2 x 6' lines) 2 - High Temp Plastic Female QDs w/ 3/8" Barb* 2 - High Temp Plastic Male QDs w/ 1/2" MPT* 2 - 1.5" Tri-Clamps 2 - 1.5" T.C. Gaskets 2 - 1.5" T.C. x 1/2" FPT Adapters *These premium quick disconnects feature shutoff valves that provide a "dry break" when they're disconnected. That means no cooling solution leaking all over your brewery every time you take the system apart for cleaning. The Female QDs are installed on the insulated tubing, and the Male QDs are installed on the T.C. x FPT Adapters that connect to the cooling jacket's inlet and outlet. Stainless Steel Work Table The heavy-duty stainless steel work table is the final piece that makes this the Ultimate Chilling Package. Saddle up the X3 Conical and IceMaster Chiller to reduce the footprint of your brewery. And with the swivel rolling casters installed, you'll have easy mobility to move your setup if ever needed.  Please Note: Avoid moving the table while the Conical is resting on top or in use. This can lead to injury or damage to the conical and surrounding area. The table cannot accommodate the 25 or 38 gal X3 conicals.

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WLP007 is a popular house strain for American breweries due to its clean profile and high attenuation 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! Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but it is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation can be reached even with 10% ABV beers. A recommended nutrient schedule is to add Servomyces to the kettle at the end of the boil, and then follow that with a 6 grams per 5 gallons addition of Fermaid K half-way through the fermentation. This nutrient schedule acts as a supplement to your yeast for exposure to high alcohols. Think of giving your yeast nutrients as having a water break while running the marathon. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-80% Flocculation: Medium to High Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 65-70°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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Replacement keg posts (body connects) for ball lock homebrew kegs. Gas In side. This piece is where ball lock quick disconnects attach to your homebrew keg. The Gas In post is identified by the small notches around the base whereas the Bev Out post is smooth. Made from stainless steel. Comes in a convenient zip lock bag.

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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

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ACID yeast will complete both Lactic and Alcoholic fermentation on its own, producing an acidic beer with light notes of fruity floral esters Shave days off your sour beer making process by skipping the kettle souring step altogether! No need for added equipment to purge your kettle with CO2 or add heating to maintain high temps for lactic fermentation To reduce acidity, pitch an ale yeast strain to stop souring and wrap up alcoholic fermentation Ferment between 66-77°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters. If you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation. 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 2.5–3.8 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. For professional brewers, use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity. Direct Pitch or Rehydrate: ACID 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. ACID 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 66-77°F (19-25°C). Optimum Fermentation Temp: 66-77°F Flocculation: High Alcohol Tolerance: 9% ABV Attenuation: 75-80% Lachancea thermotolerans 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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S-shaped airlocks are the "OG" airlocks for home beer and winemaking. They make it easy to spot fermentation activity, and have no loose peices to lose. The advantage of this type of airlock is that they have a smaller chamber so you can more closely observe the CO2 rising and therefore the rate of fermentation. They are also handy when you are cooling a beer as there is less chance of sucking airlock water back into the fermentation. They cannot be cleaned manually if they get dirty during the ferment. That is why many homebrewers prefer 3-piece airlocks for the active portion of the ferment, when the krausen (foam) from fermentation might be pushed up into the airlock. Please Note: Stopper Not Included. 

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OYL-004 is a reliable, versatile and popular neutral foundation for displays of malts and hops Highly attenuative and moderately flocculating, it ferments crisp and clean with light citrus notes 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 Looking for yeast that will provide a clean fermentation and keep your beer's flavor profile focused on the malt and hops? Omega West Coast Ale I is the answer. Popularly called “Chico”, this strain reliable, versatile and popular neutral foundation for displays of malts and hops. Often used as a house strain, it is highly attenuative and moderately flocculent. And it ferments crisp and clean with light citrus notes under 66° F (19° C). Also try DIPA (OYL052) to highlight hops more. Attenuation: 73-80% Flocculation: Medium-Low Alcohol Tolerance: 11% ABV Optimum Fermentation Temp: 60-73°F Cell Count: 225 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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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. The current estimated availability is October.   A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate. Suitable for German/ Bohemian pilsners, all lager styles, German bocks and more Attenuation: High (72 - 76%) Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 10-15 degrees C (50-59 degrees F). Storage Recommendations: Store in the fridge.  

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