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.
ProRestart and ProDessert contain yeast cells encapsulated within Alginate (natural polysaccharide extracted from seaweed) that are also acclimatized to alcohol and other harsh conditions. Unlike regular dry yeast, our encapsulated yeast are pre-conditioned to harsh conditions such as high sugars or high alcohol. They are a great choice for finishing stuck fermentations or fermenting dessert wines. To use, the beads are placed in a nylon bag and suspended in the ferment. The vast majority of the yeast stay trapped within the alginate beads. When they have completed their task, the bags are removed from the wine with few residual yeast cells from the culture being left behind. Though there may still be indigenous yeast present, use of the encapsulated yeast significantly reduces the amount of SO2, sorbate or tank chilling that are necessary to arrest fermentation. Sanitizable weights, such as stainless fittings or marbles, are placed in the bag to keep the bag submersed throughout the fermenation process. 83 Grams will treat 100L or 30 gallons of stuck wine.
Works quickly due to preconditioning and direct addition into a stuck or sluggish fermentation. This is much, much easier than traditional restart methods. Decreases spoilage risks due to its rapid fermentative activity and helps avoid excessive SO2 additions. Decreases risks related to color loss from oxidation. Preserves the flavor of the wine due to rapid sugar consumption without volatile acidity increase or other spoilage problems. Use 83g per 30 gallons. Culture can be transferred to next barrel after first barrel is finished. Comes with nylon mesh bag and full set of instructions.
Made from a brand new 1 bbl keg with a 4" tri-clamp opening 1" yeast piping for easily moving dense yeast Includes two 1.5" tri-clamp butterfly valves at the inlet and outlet Adjustable PRV for lowering pressure for long term storage 1 bbl size, perfect for up to 20 bbl batches The MoreBeer! Pro Yeast Brink is made with pro brewers in mind brewing up to 20 barrel batches. The yeast piping gives you a 1" passage to the bottom of a keg to make moving even the thickest yeasts a breeze. There is an adjustable PRV in case you need to lower the pressure for long term storage. The yeast piping is welded into the keg 4" TC keg lid, making for quick and easy inspecting and cleaning. The dip tube is about an inch from the bottom of the keg to help keep non-yeast solids that separate out from transferring with your repitch. To make it easier to move the yeast brink around the brewery consider a keg cart. Also available in 1/4 bbl size for up to 5 bbl batches and 1/2 bbl size for up to 10 bbl batches. Pro tip: If you align one valve handle 90 degrees to the other you won't forget which side is IN or OUT. If you do forget, with the PRV on the back side, the left side is the IN and the right side is the OUT.
Provides yeast-accessible nitrogen to support healthy growth and steady fermentation performance
Supplies zinc and micronutrients that help improve yeast metabolism and stress tolerance
Promotes cleaner fermentations by supporting robust yeast health in demanding conditions
Helps improve consistency across batches, especially in nutrient-limited or high-gravity worts
Useful for maintaining stronger yeast condition in serial/repitch scenarios
Angel Yeast BrewNutri-AZ is a complete, balanced yeast nutrient designed to support healthy, consistent beer fermentations. It helps prevent sluggish performance by supplying organic nitrogen, yeast-accessible amino nitrogen, zinc, and micronutrients that promote strong yeast growth and stress tolerance—supporting reliable attenuation and a clean finish, especially in high-gravity, adjunct-heavy, or otherwise nutrient-deficient worts and other stressful fermentation conditions.
Usage Rate
0.15–0.30 g/L (15–30 g/hL), adjusted based on wort composition and fermentation stress level
Application Instructions
Dissolve in sterilized water and mix thoroughly. Add 10–15 minutes before the end of the boil, or dose directly into cooled wort in the fermenter.
Applications
Beer • High-Gravity Beer • Adjunct-Heavy / Nutrient-Deficient Worts • Sluggish Fermentations • Stressful Fermentations
Provides a concentrated source of bioavailable zinc to ensure healthy yeast growth and metabolic efficiency.
Enhances the uptake of maltose and maltotriose, leading to more complete and faster fermentations.
Promotes cleaner fermentation profiles by reducing the production of acetaldehyde, diacetyl, and sulfur compounds.
Essential for high-gravity brewing and maintaining yeast vitality in serial repitching scenarios.
Improves yeast flocculation and sedimentation, assisting in beer clarity and reducing filtration costs.
Angel Yeast BrewNutri-Z is a specialized, high-zinc yeast nutrient designed to target the most common nutritional deficiency in beer wort. Even in all-malt worts, zinc levels often fall below the optimal threshold (0.3–0.5 mg/L) required for robust yeast performance. BrewNutri-Z provides an inactive yeast-based source of zinc (5.5–6.5% w/w) that acts as a critical cofactor for protein synthesis and enzymatic reactions during both growth and alcohol fermentation.
By ensuring optimal zinc levels, brewers can significantly reduce fermentation lag times, improve attenuation in high-gravity environments, and protect yeast against the stresses of high alcohol and sugar concentrations. This results in a cleaner finish, better foam stability, and superior yeast condition for those looking to harvest and repitch their yeast over multiple generations.
Usage Rate
0.005–0.01 g/L (0.5–1 g/hL), adjusted based on wort composition and fermentation stress level.
Application Instructions
Dissolve in sterilized water to ensure even distribution. Add the solution to the kettle 10–15 minutes prior to the end of the boil, or dose directly into the cooled wort in the fermentation vessel.
Applications
Beer • High-Gravity Beer • Serial Repitching • Adjunct-Heavy Worts • Nutrient-Deficient Worts • Improving Flocculation.
Achieve faster, more consistent fermentations and reduce the risk of off-flavors, even when brewing high-gravity or with adjuncts
Formulated with essential nitrogen, amino acids, minerals like zinc, and vitamins to ensure robust yeast vitality and prevent sluggish fermentation
Simple to use, just add at the end of the boil to support healthy yeast and balanced fermentation across all beer styles
Are you looking to improve your fermentation speed, flavor, and yeast vitality, even under stressful brewing conditions? Yeast Life Extra™ can help you achieve consistent quality and prevent off-flavors, even for challenging wort conditions.
Yeast Life Extra™ is a yeast nutrient formulated with easily accessible nitrogen sources and essential amino acids, minerals, including zinc and vitamins. Designed to support healthy yeast and promote balanced fermentation. It is suitable for all types of brewing, particularly high-gravity and adjunct brewing, where yeast health can be significantly compromised.
Principle:
The two main requirements for consistent, predictable fermentations are healthy yeast and a nutrient balanced wort. It is generally recognized that only wort produced from a well modified, all malt grist approaches these needs, and even this requires supplementation with oxygen and zinc.
The common practice of high gravity, adjunct brewing has introduced two fermentation problems: nutrient deficiency and conditions of high stress for yeast.
Yeast generated under these difficult conditions typically show symptoms of reduced vigor, which can be compounded at each regeneration.
Problems associated with reduced vigor include slow or sticking fermentation, off-flavors associated with sulphur containing compounds, slow diacetyl reduction, and autolysis.
Benefits:
Faster and Consistent Fermentation
Reduces off flavors
Supports high gravity brewing
How do I use Yeast Life Extra™?
Yeast Life Extra™ is added at the end of the boil, making it a versatile addition to any brewing process.
What is the ideal amount of Yeast Life Extra™ to use?
The ideal amount of Yeast Life Extra™ depends on your specific brewing application. Always refer to the product guidelines for the best results tailored to your fermentation needs.
How to store Yeast Life Extra™?
To maintain its effectiveness, store Yeast Life Extra™ in a dry environment at room temperature. Proper storage ensures that the nutrient retains its quality and potency for optimal brewing performance.
Will Yeast Life Extra™ affect the flavor of my beer?
No, Yeast Life Extra™ will not impact the flavor of your beer, provided you stay within the recommended addition rates. This ensures your brew maintains its intended taste profile while benefiting from improved yeast health.
Can Yeast Life Extra™ be combined with other process aids in my brew?
Absolutely! Yeast Life Extra™ can be used alongside other processing aids. Just be sure not to exceed the recommended dosage and avoid combining it with other nutrients that contain zinc to ensure optimal yeast performance.
Oxygenate your wort like the pros with the OxyWand Oxygenation kit! Insert the oxygenation wand into your fermenter and pump in thousands of microscopic oxygen bubbles for 1-2 minutes to improve the health of your yeast. Healthy yeast produce amazing flavors and have the stamina to completely finish fermentation.
That is not the only reason yeast love the OxyWand™. Yeast hate to compete with bacteria and you hate to drink them. Sintered stainless stones are made of tightly compressed stainless steel powder to create a porous block through which oxygen can flow. This micro maze is also the perfect environment for bacteria to live in after the stone has been used once in wort. That is why we love to boil our stones prior to use. The stone on the OxyWand™ is connected via a 1/4" flare fitting and can easily be removed and cleaned after use and then boiled before your next brew day.
This OxyWand™ Oxygenation kit comes complete with adjustable brass oxygen regulator, Sanitary air filter, 4 ft of tubing, Instructions, and a 26" long 2 Micron OxyWand™.
The advantage of using compressed oxygen to oxygenate is speed - you can oxygenate your wort in a couple minutes as opposed to 30-120 minutes with aeration. The 2 micron stone has the advantage of being less prone to clogging due to its larger pores. We recommend 2 minutes of oxygenation with the 2 micron stone (for mid to low gravity wort).
Good for the first step-up off a plate or from 10ml to 50 ml
Great Flask for yeast culturing.
In the lab world, these flasks are known as "Student Grade". A great flask for making yeast starters! (Student grade is not the highest grade flasks and will have minor defects)
Kegland Part Number: KL03933
Specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character
Delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits
Recommended for Scotch-Style Single Malt Whisky, Bourbon, and Grain-Based Distillates with Complex Esters
Ferment between 72-90°F
Angel Yeast AM‑1 is specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character. It delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits.
Fast fermentation with strong maltotriose assimilation and high wort utilization rate
Soft taste profile enriched with fruity esters
Robust performance in whisky washes, including Scotch and bourbon-style grains
Fermentation temperature range: 22–32 °C (72–90 °F)
Alcohol tolerance up to ~15% v/v
Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; apparent fermentation > 90%
Fermentation Range
72–90 °F (22–32 °C)
Usage Rate
0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg) of wash/mash
Instructions
Rehydrate in 5–10× its weight in lukewarm water or low-strength wort at 22–30 °C for ~7–15 minutes. Gently stir and let rest 10–15 minutes before pitching into the fermenter
Applications
Scotch-Style Single Malt Whisky • Bourbon • Grain-Based Distillates with Complex Esters
A20 is a “wild” saccharomyces yeast strain known to produce a huge citrus fruit ester profile
Produces orange and lemon aromas along with some tropical fruit
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
A20 Citrus offers up orange and lemon aromas alongside some delicious tropical fruit notes. For a high ester production use Citrus at the high temp range. Because its a wild saccharomyces strain, you will get a bit of funkyness without the uncertainty of a brettanomyces strain.
Attenuation: 73-75%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 67-80°F
Cell Count: 200 Billion
Similar Strains: WLP644
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.
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:
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.
WLP64 has been traditionally used for wild yeast fermentations but grown in popularity for styles like American IPA, American pale and blonde ales Produces a slightly tart beer with delicate mango and pineapple 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! Saccharomyces "Bruxellensis" Trois is used traditionally for wild yeast-like fermentations. It produces a slightly tart beer with delicate characteristics of mango and pineapple. Some homebrewers describe the flavors as fruity/candy, with a hint of funk. This yeast provides a welcome change to your arsenal of brewing recipes. You can also use it to produce effervescence when bottle-conditioning. 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: 70-85% Flocculation: Low Alcohol Tolerance: 10-15% ABV Optimum Fermentation Temp: 70-85°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.
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
WLP510 is a high-gravity ale yeast that is great for Belgian styles ranging from table beer to dark strong ale Produces a dry beer with a slightly acidic finish. Fruit forward and mild on spice-like phenols 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! WLP510 produces a cleaner Belgian ale and does very well with high gravity worts upwards of 15% ABV. roduces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP50 or WLP530. Not as spicy as WLP530 or WLP550. A perfect yeast for high gravity beers, Belgian ales, dubbels and trippels. 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: 74-80% Flocculation: Medium Alcohol Tolerance: 10-15% ABV Optimum Fermentation Temp: 66-72°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.
WLP735 is a classic yeast for white wine fermentation, giving an enhanced creamy texture Low foam producer 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 yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer. 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: 70-90% Flocculation: Low Alcohol Tolerance: 10-15% ABV Optimum Fermentation Temp: 60-90°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.
Healthy, strong, properly rehydrated yeast cells that are prepared for a perfect fermentation
Automated process saves labor
Repeatability: process can be repeated by the machine without variables from human preparation
Increased viability and cell count reduces the amount of yeast needed.
The German made Yeast Booster Pro from Quantor offers a labor saving, precise, repeatable method for rehydrating dry yeast. Designed to rehydrate up to 2,000 grams of yeast at a time (available Yeast Booster Max handles up to 10,000 grams) with built-in temperature control and automated pumping in of water and juice. The result is consistently healthy yeast, producing optimum flavors, with greatly reduced chances of stuck fermentation.
The Yeast-Booster is run by a processor. All the required parameters can be set in the menu: start temperature, target temperature, time, etc. From the menu change the language and adjust the display lighting contrast. In the start phase the water will be heated to 101.3°F/38.5°C. Upon reaching the target temperature the yeast is added to the mixture. During the first phase of the propagation, the yeast will be gently circulated through a membrane pump, which will break up lumps and add oxygen to the mixture. Fresh must from the target tank will be added to the mixture every 15 minutes to acclimate the yeast. At the end of the up-scaling process, the propagated yeast mixture will be pumped into the target tank. The Yeast-Booster can then start the rinsing and cleaning cycle. The cycle lasts 2-3 hours, allowing time for cells to become active and begin replication.
The Yeast Booster is equipped with robust motorized valves, a strong pump for faster emptying, and a perforated stainless screen at the bottom of the tank breaking-up remaining clumps of dry-yeast to reach a fine, homogenous mixture. The unit is jacketed for connection to water (or glycol) for cooling and also features a built-in electric heater for precise temperature control during rehydration. Tank, screen, control panel, and frame are made from stainless steel.
110V, Single Phase, 60Hz
WLP041 can be used for a range of styles from an English mild to an American IPA or Irish stout Mild ester producer that promotes malt character. Highly flocculant and leaves a clear beer 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! A popular malty and delicious ale yeast from the Pacific Northwest. WLP041 will drop from the beer, and leave a malty profile. More fruity than WLP002. A proper yeast for English style ales including mild, bitter, IPA, porter and stouts. 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: 72-78% Flocculation: 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.
Add servomyces to your beer to increase yeast health because healthy yeast make better tasting beer. Other benefits include a decrease in fermentation time and increased alcohol potential. Servomyces stimulates the uptake of maltose which results in drier beer with higher alcohol yields. It is made by saturating beer yeast with zinc and then drying it. Zinc is a missing nutrient in wort and is more readily absorbed from dead yeast cells than by adding it directly as a mineral. Originally available only to professional brewers, this wonderful yeast nutrient is now to the homebrewing community, thanks to White Labs and Lallemand. Since it's introduction, we have been after White Labs to make a smaller, more easy-to-use version of the product. It wasn't until our very own Shea Comfort came up with the capsule idea that they were able to move forward and deliver this "super food" to us! Olin Schultz of MoreBeer did an intial side-by-side trial batch using "Servo" and found the beer with servo started faster, fermented quicker, and finished 1 gravity point less than the control batch. While it is not a cure-all pill for your brew, it offers the serious home brewer an easy, effective way to help ensure yeast health. Servomyces was developed in Germany at the Weihenstephan brewing school and the Munich University, so of course it conforms to the German Purity Law! Contains 6 capsules good for 5 gallons of wort each. Add Servo in the last 10 minutes of the boil. If your ferment does not require a boil ( as in a mead), open the capsule and add the Servomyces directly.
