Search results for "kveik yeastery"

Produces beers with dominant tropical fruit, mango and pineapple flavors, complemented by subtle notes of orange and lemon Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts Ferments effectively across a broad spectrum (46-100°F), offering flexibility for various beer styles Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process Well-suited for a pseudo-lagers and IPAs Stalljen multi-strain originates from Stig Seljeset in Hornindal. The flavor and aroma primarily come from tropical fruit, mango, and pineapple, with secondary notes of orange and lemon. Stalljen ferments well between 46-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Stalljen is highly versatile and works well for pseudo-lagers and IPAs. The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustained farm holding animals. The Stalljen name means stable, and comes from their old horse stable which now holds a private pub and brewery. The Multi-Strain Difference Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and Aroma Primary flavors: Tropical fruit, mango and pineapple Secondary flavors: Orange and lemon The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. Fermentation Stalljen ferments well from 46°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. Pitching Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. One 300 g brewery pouch treats 8.5 bbl of wort.   Effective Fermentation Temp: 46-100°F Optimum Fermentation Temp: 88-95°F Flocculation: High Alcohol Tolerance: 15% ABV Attenuation: Medium

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Produces beers with dominant apricot and peach flavors, complemented by subtle notes of orange and pineapple Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts Ferments effectively across a broad spectrum (59-100°F), offering flexibility for various beer styles Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process Well-suited for a variety of beer styles, including IPA, Pale Ale, NEIPA, Stouts, and Porters Eitrheim multi-strain comes from Reidar Eitrheim in Tokheim. The flavor and aroma primarily derive from apricot and peach, with secondary notes of orange and pineapple. Eitrheim ferments well between 59-100°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Eitrheim is suitable for IPAs, pale ales, and NEIPAs. The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters. The Multi-Strain Difference Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and Aroma Primary flavors: Apricot and peach Secondary flavors: Orange and pineapple The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. Fermentation Eitrheim ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. Pitching Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. One 300 g brewery pouch treats 8.5 bbl of wort.   Effective Fermentation Temp: 59-100°F Optimum Fermentation Temp: 88-95°F Flocculation: Medium Alcohol Tolerance: 12% ABV Attenuation: Medium

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Produces beers with dominant orange, tangerine, and citrus flavors, complemented by subtle notes of tropical fruit and a mild spiciness Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts Ferments effectively across a broad spectrum (59-104°F), offering flexibility for various beer styles Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process Well-suited for a variety of beer styles, including farmhouse ales, IPAs, pale ales, and sours Voss multi-strain comes from Sigmund Gjernes in Voss. The flavor and aroma primarily stem from orange, tangerine, and citrus. Secondary flavors include tropical fruit and mild spiciness. Voss ferments well between 59-104°F and will ferment faster at higher temperatures. At an optimal temperature of 88-95°F, you can expect fermentation to take up to 72 hours. Voss is well-suited for farmhouse ales, IPAs, pale ales, and sours. The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years. The Multi-Strain Difference Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and Aroma Primary flavors: Orange, tangerine and citrus Secondary flavors: Tropical fruit and mild spiciness The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. Fermentation Voss ferments well from 59°F up to 104°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. Pitching Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. One 300 g brewery pouch treats 8.5 bbl of wort.   Effective Fermentation Temp: 59-104°F Optimum Fermentation Temp: 88-95°F Flocculation: High Alcohol Tolerance: 13% ABV Attenuation: High

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Produces beers with dominant apple and pear flavors, complemented by subtle notes of tropical fruit and citrus Multi-Strain Kveik Yeasts are original blends of kveik yeast cultures rather than isolated single-strain yeasts Ferments effectively across a broad spectrum (59-100°F), offering flexibility for various beer styles Achieves complete fermentation in as little as 72 hours at optimal temperatures (88-95°F), speeding up the brewing process Perfect for IPAs Ebbegarden multi-strain originates from Ebbegarden farm in Stordal. The flavor and aroma primarily come from apple and pear, with secondary notes of tropical fruit and citrus. Ebbegarden ferments well between 15-38°C and will ferment faster at higher temperatures. At an optimal temperature of 31-35°C, you can expect fermentation to take up to 72 hours. Ebbegarden is perfect for IPAs. Ebbegarden kveik comes from Ebbegarden farm in Stordal, Norway. Ebbegarden has traditionally produced fruit, which is believed to be the source of the fruitiness in their kveik. During the Viking age, the mild climate made many Vikings settle down to fish and farm the land in Stordalen, and the first church was built in the 1100s. Beer and spirits were a big part of celebrations and gatherings for birth, confirmations and burials, and people made their own beer with kveik, especially for these gatherings. The Multi-Strain Difference Kveik Yeastery's unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast. Flavor and Aroma Primary flavors: Apple and pear Secondary flavors: Tropical fruit and citrus The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense. Fermentation Ebbegarden ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation. Pitching Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal. One 7 g sachet treats 5 to 8 gallons of wort. One 300 g brewery pouch treats 8.5 bbl of wort.   Effective Fermentation Temp: 59-100°F Optimum Fermentation Temp: 88-95°F Flocculation: Medium Alcohol Tolerance: 16% ABV Attenuation: High

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LalBrew Voss™ supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Kveik, the original, traditional dry beer yeast! Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss Kveik supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids. Beer Styles: Norwegian farmhouse ales, neutral ales Aroma: Relatively neutral at high temps, slight orange and citrus notes Attenutation: Medium to High Fermentation Range: 77-104°F (Optimal: 95-104°F) Flocculation: Very High Alcohol Tolerance: 12% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe Ferments clean at elevated temperatures, with medium flocculation and robust attenuation Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales Ferment between 80-95°F FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration. Tropical fruit ester profile: melon, cantaloupe Medium flocculation for slight haze with clarity Attenuates ~78–82% for a dry, smooth finish Fermentation range: 80–95 °F (27–35 °C) Alcohol tolerance: high (10–15% ABV) POF-negative and non-diastatic Fermentation Range: 80–95°F (27–35°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health. Applications: Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales

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OYL-057 is a highly flocculent Norwegian ale strain with an astoundingly wide temperature range Clean enough for both American and English styles, it has a unique honey-like aroma with overripe mango 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 This is without a doubt the yeast strain for brewers fermenting without temperature control. A Norwegian ale strain with an absolutely ludicrous fermentation range, HotHead can ferment comfortably at any temperature between 62-98°F without producing off flavors! Clean enough for American and English styles alike, with an aroma of honey and overripe mango. We proudly raise a horn to this modern Norse legend. Skål! Attenuation: 75-85% Flocculation: Medium-High Alcohol Tolerance: 11% ABV Optimum Fermentation Temp: 62-98°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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OYL-091 produces a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather Compliments fruit-forward hops and is especially recommended for pairing with "C" hops Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Omega brings us yet another remarkably unique Norwegian kveik. Hailing from the Terje Raftevold farmstead, Hornindal hits your beer with an intense, tropical flavor along with an aroma of fresh pineapple, mango and tangerine. Needless to say, it pairs perfectly with fruit-forward hops. Don't be shy about taking this yeast to the upper end of its temperature range to intensify the aroma and fermentation speed. Although Hornindal Kviek is highly flocculent, it will impart a slight haze to the finished beer. Kveik refers to traditional Norwegian farmhouse brewing yeast that has been passed down from one generation to the next, literally being harvested and repitched for centuries. Over this long period of time, kveik developed certain characteristics that distinguish it from modern brewer's yeast. In general, kveik has a very high heat tolerance and will produce a consistent flavor profile across the fermentation temperature range. It's also a fast fermenter, highly flocculent, and has an above average alcohol tolerance. Attenuation: 75-82% Flocculation: High Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 70-95°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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OYL-061 is a Norwegian kveik strain that presents orange-citrus notes throughout its wide temperature range Pairs well with citrusy, fruity hops. Non-phenolic and no noticeable fusels, even at higher temperatures 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 Discover the magic of yeast that has been passed down from generation to generation with Voss Kveik. Another Omega yeast strain with an absurdly wide fermentation range, this traditional Norwegian kveik can be traced back directly to the Gjernes farmstead. Similar to Hothead's mango-honey profile, Voss Kveik's orange and citrus notes come through clean across the recommended temperature range. Pair with citrusy, fruity hops for a match made in Valhalla! Kveik refers to traditional Norwegian farmhouse brewing yeast that has been passed down from one generation to the next, literally being harvested and repitched for centuries. Over this long period of time, kveik developed certain characteristics that distinguish it from modern brewer's yeast. In general, kveik has a very high heat tolerance and will produce a consistent flavor profile across the fermentation temperature range. It's also a fast fermenter, highly flocculent, and has an above average alcohol tolerance.. Attenuation: 75-82% Flocculation: Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 68-98°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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Ferment nearly any beer style quickly and with virtually no temperature control required! Lutra™ Kveik is highly recommended to beginning brewers due to its ability to ferment cleanly even upwards of 90°F Dry format is gluten-free and has an extended shelf life compared to liquid—keep on hand and use with confidence! Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Lutra™ Kveik Gluten-Free is your worry-free way to navigate the evolving demand for cold ones. Propagated using 100% gluten-free raw materials and in adherence to FDA regulations for gluten-free labeling. Lutra is a shockingly clean strain that takes off at warp speed when pitched at the high end of its temperature range. Isolated from Omega's Hornindal Kveik (OYL091) culture, Lutra Kveik is perfect for brewing a refreshing pseudo-lager without the typical lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones. You will love this strain like no otter. Attenuation: 75-82% Flocculation: Medium-High Alcohol Tolerance: 15% ABV Optimum Fermentation Temp: 68-95°F Cell Count: 55 Billion Strain Type: Norwegian Kveik 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.

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OYL-071 is shockingly clean with unrivaled speed when pitched at 90°F Perfect for brewing an even more neutral and refreshing pseudo-lager at its lower temperatures 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 Lutra is a shockingly clean strain that takes off at warp speed when pitched at the high end of its temperature range. Isolated from Omega's Hornindal Kveik (OYL091) culture, Lutra Kveik is perfect for brewing a refreshing pseudo-lager without the typical lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones. You will love this strain like no otter. Attenuation: 75-82% Flocculation: Medium-High Alcohol Tolerance: 15% ABV Optimum Fermentation Temp: 68-95°F Cell Count: 225 Billion Strain Type: Norwegian Kveik 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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WLP518 is a Kveik strain isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer from Stranda, Norway Ideal for IPAs and Pale Ales due to its hop-forward character and clean fermentation even at higher temperatures 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! Sourced Lars Marius Garshol, this Kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 69-80% Flocculation: Medium to High Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 77-95°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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VOSS is a kveik yeast strain that ferments quickly at higher temperatures with superb flocculation A traditional farmhouse yeast from Voss, Norway that produces a clean flavor profile with hints of orange peel & citrus Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 68-104°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value Traditional farmhouse yeast from Voss, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a clean flavor profile with hints of orange peel & citrus. Every batch is PCR tested to ensure quality. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: VOSS yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. VOSS yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 68-104°F (20-40°C). Optimum Fermentation Temp: 68-104°F Flocculation: Medium-High Alochol Tolerance: 16% ABV (LalBrew® Voss 12%) Attenuation: 75-80% Similar Strains: WLP520, OYL061 Gluten-free CellarScience Yeast: For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

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Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures Delivers a clean, neutral ale profile with subtle orange and citrus nuances Recommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales Ferment between 77-104°F Angel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance. Clean, neutral flavor with delicate orange/citrus notes Very high flocculation for clear beer without filtration Strong attenuation (~76–82%) for a dry finish Rapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C) Wide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C) Alcohol tolerance up to 12% ABV POF-negative and non-diastatic Fermentation Range: 77–104°F (25–40°C) Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts Rehydration Instructions: Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality. Applications: Norwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales  

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RØKKAR was selected for its clean performance, fast maturation, and balanced fruit character Handles up to 15% ABV and is suitable for IPAs, Stouts, Porters, and even Belgian-style ales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 65-95°F RØKKAR is a Norwegian kveik ale yeast selected for its clean performance, fast maturation, and balanced fruit character. It delivers rapid, thorough fermentations with a soft tropical ester profile that complements modern hop-forward styles. RØKKAR’s high flocculation produces exceptional clarity, and its natural efficiency often brings beers to a polished, drinkable state 1–2x faster than standard ale strains, especially in high-gravity beers. Capable of reaching up to 15% ABV, RØKKAR adapts easily to a wide range of styles from Hazy IPAs and Pale Ales to robust Stouts, Porters, and Belgian-inspired strong ales. Flocculation: High – forms a dense yeast cake for improved clarity Fast Conditioning: Typically 1–2x faster to a drinkable state than conventional ale strains, especially in high-gravity beers Fermentation Temperature: 65–95°F (18–35°C) Alcohol Tolerance: up to 15% ABV Apparent Attenuation: ~75–83% Direct Pitch: No rehydration required Quality Control: Every batch PCR-verified for purity and consistency High Cell Count: 15 g per sachet (≈ 36% more than standard 11 g dry yeast packs) Dosage: One sachet treats 5–6 gal (19–23 L). For larger batches, use 2–3 g/gal (0.5–0.8 g/L). When in doubt, round up to the next full sachet. Like all CellarScience yeasts, RØKKAR provides professional-grade results for both home and craft brewers—offering clean fermentation, quick maturation, and exceptional value.  

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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 top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes. M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs. Attenuation: High (77-82 %) Flocculation: Very High (5/5) Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment 20-40 °C (68-104 °F) but for optimal results ferment at 30-40 °C (86-104 F). Storage Recommendations: Store in the fridge.  

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OYL-090 offers a unique profile of lychee, pear, and tropical fruit cup and bolsters the sweet aromatics of modern IPAs Most expressive when fermented at 90°F+ but still reveals character at its lower temperature range 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 Espe Kveik from Omega offers a unique flavor profile of lychee, pear, and tropical fruit cup. It can bolster the sweet aromatics of modern IPAs, but is versatile enough for your house pale ale or exotic seasonal brews. Espe is traced back to the village of Grodås in Norway and has an exceptionally wide fermentation temperature range. It's most expressive when fermented at or above 90°F, but you'll still pick up its character when fermented at lower ale fermentation temps. Kveik refers to traditional Norwegian farmhouse brewing yeast that has been passed down from one generation to the next, literally being harvested and repitched for centuries. Over this long period of time, kveik developed certain characteristics that distinguish it from modern brewer's yeast. In general, kveik has a very high heat tolerance and will produce a consistent flavor profile across the fermentation temperature range. It's also a fast fermenter, highly flocculent, and has an above average alcohol tolerance. Attenuation: 75-80% Flocculation: Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 68-98°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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A44 thrives in hot fermentations when big complex ester profiles are desired Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character. Attenuation: 75-85% Flocculation: Low Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 75-97°F Cell Count: 200 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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Propper Seltzer is specially formulated to power your favorite beer yeast through a healthy sugar-based fermentation in as little as 7 days. One dose per five gallons will provide all the nutrients needed for a quick, successful batch of hard seltzer. For an even faster fermentation, we recommend Omega Yeast's Lutra™ Kveik strain, which can get the job done in as little as 4 days' time. One (1) pack provides yeast nutrient for (5) five gallons of sugar wort at 1.060 (15°P) or lower. Recommended for use with these strains: Lutra Kveik Hornindal Kveik Voss Kveik Espe Kveik Directions: Add sugar to hot water and stir to dissolve. Boil for 10 min, measure gravity and adjust. Once desired gravity is reached, turn off the heat source and add Propper Seltzer nutrient. Transfer sugar base to the fermenter at desired ferm. temp. Aerate by shaking or oxygenating. Pitch your favorite Omega Yeast strain and let it roll.

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Our Whiskey Distillery Yeast is a pure culture Whiskey Strain of Saccharomyces Cerevisiae used widely in commercial whiskey production, with robust and authentic aromatics even in high-alcohol fermentations. Includes the advantage of complete nutrition and amyloglucosidase. This enables both complete dextrin conversion of malt or grain for maximum yield as well as rapid fermentation to 15% ABV which is very high for standard whiskey low beers. Sufficient for 6.6 gallon fermentation. Statistics: Ideal Water Start Temp: 86° F Ferment Temp Range: 63 - 73° F (17 - 23° C)  

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K-97 is ideal for delicate beers like Kolsch, Wits and Session Beers as well as heavily hopped beers Tends to present floral and balanced fruity character depending on fermentation conditions Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world The perfect dry yeast for your German ales or Belgian-style wheat beers. K-97 is selected for its penchant to form a large, firm krausen while fermenting. A great choice for ales that you want to have a low ester character. The lower attenuation of K-97 makes for beers with a nice mouthfeel. Can ferment anywhere between 54-77°F, although the ideal range is between 59-68°F. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 80-84% Sedimentation Time: Slow Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.  

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KÖLSCH produces a clean, neutral ester profile that allows the finished beer to better express noble hops & malt character A classic yeast strain for Kölsch & Altbier beer styles that finishes dry with low levels of diacetyl and faint notes of pear, citrus, apple and plum Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 60-73°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value A classic yeast strain for Kölsch & Altbier beer styles. This German top fermenting yeast strain produces a clean, neutral ester profile that allows the finished beer to better express noble hops & malt character. Finishes dry with low levels of diacetyl and faint notes of pear, citrus, apple and plum. Every batch is PCR tested to ensure quality. Dosage: Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.25–3.25 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: KÖLSCH 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. KÖLSCH 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 60-73°F (16-23°C). Optimum Fermentation Temp: 60-73°F Flocculation: Medium Alcohol Tolerance: 10-11% ABV Attenuation: 75-80% Similar Strains: WLP029, WY2565 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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MAISON is a Belgian yeast strain designed for a wide range of Belgian-style beers including Belgian Blondes, Witbiers, Dubbels, Tripels, and Quads Produces classic fruit esters alongside subtle clove and spice phenolics, achieving the perfect balance of fruit and spice for authentic Belgian character Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 64-75°F MAISON is your go-to Belgian yeast strain, crafted for a wide range of Belgian-style beers including Belgian Blondes, Witbiers, Dubbels, Tripels, and Quads. MAISON ferments effectively across a broad temperature range, producing an expressive yet refined balance of esters and phenols typical of classic Belgian fermentations. At higher temperatures (around 75°F / 24°C), expect robust flavor development, featuring moderately sweet malt supported by bright fruit esters such as ethyl hexanoate (pear, apple) and isoamyl acetate (banana). These are complemented by gentle clove-like phenols (4-vinyl guaiacol) and subtle notes of white pepper and coriander seed, creating a complex yet clean Belgian profile. At lower temperatures (around 64°F / 18°C), MAISON presents these same characteristics with greater restraint—producing a more nuanced and elegant fermentation signature. The fruit esters become softer and more floral, while phenolic spice is dialed back, allowing malt sweetness and smoothness to shine through. Flavor Profile: Moderately sweet malt with notes of pear, soft apple, banana, clove, white pepper, and a touch of toasted-bread malt character. Primary Compounds: Balanced production of ethyl hexanoate and isoamyl acetate, with light phenolic expression from 4-vinyl guaiacol for a classic Belgian balance of fruit and spice. Flocculation: Low to Medium Fermentation Range: 64–75°F (18–24°C) Alcohol Tolerance: 12% ABV Apparent Attenuation: ~75–80% Direct Pitch: No rehydration necessary Reliable & Consistent: Every batch undergoes PCR testing for verified strain purity and performance consistency High Cell Count: 15 g per sachet — over 36% more yeast than standard 11 g packs Versatile for All Brewers: Ideal for both homebrewers and professional craft brewers seeking authentic Belgian flavor with modern reliability Dosage: One sachet treats a 5–6 gal (19–23 L) batch. For larger batches, use 2–3 g/gal (0.5–0.8 g/L). We recommend rounding up by one full sachet for consistency. Like all CellarScience yeast strains, MAISON offers professional-grade performance and precision delivering consistent results, expressive flavor, and exceptional value.    

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W-34/70 is a robust lager yeast, ideal for neutral beers with a good balance of floral and fruity aromas This is the famous brewer’s yeast strain from Weihenstephan in Germany that is used world-wide within the brewing industry Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world The famous "Weihenstephan" yeast from Germany. W-34/70 is a widely used yeast strain that gives beer a clean finish and lets the malt really come through. Give this yeast a try and you might just have a new favorite! This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 80-84% Sedimentation Time: Fast Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 54-64°F    

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Lalvin K1 (V1116) is the perfect choice for winemakers aiming to craft fresh, aromatic white wines and vibrant fruit-based fermentations Whether perfecting a crisp Chenin Blanc, crafting a sparkling wine, or fermenting a bright fruit wine, K1 (V1116) delivers unmatched clarity, brightness, and aromatic intensity in every batch Enhance freshness and aromatic intensity in white wines and fruit fermentations Lalvin K1 (V1116) is a robust and versatile wine yeast strain, selected by the Institut Coopératif du Vin (ICV) in Montpellier, France. Renowned for its strong fermentation kinetics and high ester production, K1 (V1116) is ideal for crafting crisp white wines, sparkling wines, and fruit-based fermentations. Its resilience under challenging conditions makes it a reliable choice for both professional and home winemakers. High Ester Production: Enhances floral and fruity aromas, including notes of apple, citrus, and tropical fruits. Cold Fermentation Tolerance: Performs well at low temperatures, preserving delicate aromatics. Alcohol Tolerance: Effective up to 18% ABV, allowing for complete fermentation in high-sugar musts. Fermentation Range: Operates optimally between 50°F (10°C) and 95°F (35°C), providing flexibility across various wine styles. Low Nutrient Requirements: Thrives in musts with low nutrient content, reducing the need for supplementation. Low H₂S and SO₂ Production: Ensures clean fermentations with minimal off-flavors. Applications: White Wines: Sauvignon Blanc, Chenin Blanc, Riesling, and Pinot Grigio, where bright fruit and floral characteristics are desired. Sparkling Wines: Suitable for traditional method and Charmat process, promoting fine bubbles and crisp acidity. Fruit Wines: Enhances the natural fruit expression in apple, pear, peach, and berry wines. Mead and Cider: Promotes clean, crisp fermentations with bright aromatics. Flavor Profile: Bright Citrus & Apple: Sharp notes of green apple, lemon zest, and lime. Tropical Fruit Hints: Subtle expressions of pineapple and passion fruit. Floral Undertones: Light notes of honeysuckle and orange blossom contribute to aromatic lift. Clean, Crisp Finish: Maintains a fresh, pure expression of fruit with minimal sulfur notes. 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: While K1 (V1116) has low nutrient requirements, supplementation is recommended in low-nitrogen musts to prevent sluggish fermentation. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain clarity. Download the PDF Download the PDF

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A38 is the go-to for juicy, hazy, NE IPAs. Hardly a one-trick pony, it can also be a great choice as a house ale strain Ester profile brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts 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 Juicy and fruity, this strain is perfect for East Coast IPAs. Juice's ester profile will bring out the aromas and flavors of new school hops creating a fantastic finished beer. Just be sure to keep a close eye out during fermentation, this strain will climb right out of your fermenter if it doesn't have much head space. Attenuation: 72-76% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 64-74°F Cell Count: 200 Billion Similar Strains: WLP095 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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Lalvin QA23 is the ideal choice for winemakers seeking to craft bright, aromatic white wines and fresh, fruit-driven rosés Its ability to enhance varietal character while maintaining fermentation reliability makes it a valuable tool in producing wines with exceptional clarity and balance Strong fermenter for varietal expression in highly clarified white juice Lalvin QA23 is a premium wine yeast strain, selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Renowned for its ability to enhance aromatic intensity, fruit clarity, and mouthfeel in white wines, QA23 is particularly effective in fermenting highly clarified musts at low temperatures, preserving delicate esters and fresh aromatics. Enhanced Aromatic Expression: QA23 exhibits high β-glucosidase activity, facilitating the release of bound terpenes and enhancing varietal aromas, especially in thiol-rich varieties like Sauvignon Blanc. Clean Fermentation Profile: Produces low levels of volatile acidity and sulfur compounds, maintaining pure fruit character and aromatic clarity. Alcohol Tolerance: Effective up to 16% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 57°F and 82°F (14°C–28°C), ideal for cool fermentations that preserve fresh aromatics. Low Nutrient and Oxygen Requirements: Thrives in musts with low turbidity and nutrient content, reducing the risk of sluggish fermentations. Applications: Aromatic White Wines: Perfect for Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier, and Roussanne, enhancing bright fruit and crisp acidity. Rosé Wines: Elevates strawberry, peach, and citrus notes, creating a fresh, vibrant profile. Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering clean, expressive aromatics. Sparkling Wines: Excellent for Charmat and Traditional Method sparkling wines, promoting brightness and clean fermentation. Flavor Profile: Citrus & Tropical Fruits: Vibrant expressions of lemon zest, pineapple, and grapefruit. Floral Aromatics: Subtle notes of orange blossom, honeysuckle, and white flowers add elegance. Fresh, Clean Finish: Maintains a crisp, bright mouthfeel with lingering fruit character. Smooth Mouthfeel: Promotes balanced acidity and smooth texture. 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 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor enhancement. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 82°F (14°C–28°C) for optimal ester retention and aromatic clarity. Download the PDF Download the PDF

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2278 originates from the home of great Pilsners in the Czech Republic. A classic strain that will finish dry and malty The perfect choice for Bohemian-style Pilsners 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 Another Urquell strain, this one is for more advanced brewers.  This yeast needs a bit more hand holding than some other lager strains, but if properly managed, the rewards can be glorious. Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. Attenuation: 70-74% Flocculation: Medium High Alcohol Tolerance: 9% Optimum Fermentation Temp: 50-58°F Cell Count: 100 Billion Styles: Bohemian Pilsner Czech Lagers Dunkles Bock Vienna Lager Munich Dunkel Schwarzbier 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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HEFE produces classic banana and clove notes for traditional Hefeweizen Contributes to a smooth body, persistent haze, and high drinkability Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-77°F Pressure-Ready Performs great under pressure up to 12 PSI HEFE is a top-fermenting dry yeast, crafted specifically for wheat beers. It produces the hallmark banana and clove aromas expected in traditional Hefeweizen styles, with a clean, smooth finish and excellent drinkability. HEFE produces bright, refreshing wheat beers with pronounced banana notes (isoamyl acetate) at the higher end of its temperature range. Subtle clove character (4-vinyl guaiacol) at the lower end. Expect a smooth body and a persistent, signature haze. For brewers using pressure-capable fermenters, HEFE performs great up to 12 PSI, allowing warmer, faster fermentations while dialing back its classic banana and clove expression for a noticeably cleaner profile. Fermentation Temperature: 59-77°F (15-25°C), optimal range 64-72°F (18-22°C) Attenuation: 80–91% Alcohol Tolerance: Up to 10% ABV Flocculation: Low Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality control High Cell Count: 15g per sachet (over 36% more than standard 11g dry yeast packs) Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Like all CellarScience yeasts, HEFE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.  

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Made from a brand new 7.75 gal. 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 7.75 gal size, perfect for up to 5 bbl batches The MoreBeer! Pro Yeast Brink is made with pro brewers in mind brewing up to 5 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. 1/4 bbl is perfect for up to a 5 bbl batch with most yeasts. Also available in 1/2 bbl size for up to 10 bbl batches and 1 bbl size for up to 20 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.  

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Make a yeast starter in no time flat using premade, condensed wort—just mix with water and add yeast! Skip the messy, time-consuming process of making a yeast starter with DME—no boiling or cooling required Keep Propper Starter™ on hand for whenever brewing inspiration strikes—shelf stable for 2 years with no need to refrigerate Propper Starter™ is condensed wort in a can, allowing you to make a yeast starter in minutes! No need to make a mess in the kitchen measuring out DME, and no need to waste time boiling and cooling before you pitch your yeast. Simply open a can of Propper Starter™, pour it into your flask along with 16 oz of bottled or distilled water, then add your yeast. It's that simple! One can of Propper Starter™ with 16 oz of water will make a 1L starter with a gravity of 1.040. It is recommended to use the 1:1 dilution rate, regardless of the original gravity of your wort. Making a proper yeast starter will offer higher cell counts at the time the yeast is pitched, leading to faster, healthier fermentations and better tasting beer! They're especially recommended for lagers and any beer that has an original gravity of 1.060 or higher. Instructions: Sanitize flask, stir bar, top of can and yeast pack Swirl and open can, then pour contents into flask Add 16 oz of bottled or distilled water to flask Pitch yeast and swirl flask to mix Add stir bar to flask, cover with foil, and mix on stir plate* Recommended Use: For high gravity beers (1.060 OG or higher) For cold pitching lagers For yeast packs that recommend a starter For yeast packs nearing expiration Ingredients: water, barley malt extract, yeast nutrient   Shelf life of 24 months. Refrigeration not required.   *Note: the use of a stir plate is not required for making a yeast starter, but is highly recommended, as it will further increase cell count through continuous aeration. For recommended stir plates and Erlenmeyer flasks, see below under "You Might Also Need".  

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1728 is ideally suited for the strong, malty ales of Scotland and versatile enough to be used as a "house" strain Ferments neutral and clean.  Higher temps will result in an increased ester profile 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 Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. Attenuation: 69-73% Flocculation: High Alcohol Tolerance: 12% Optimum Fermentation Temp: 55-75°F Cell Count: 100 Billion Styles: American Barleywine Baltic Porter Braggot Christmas/Winter Specialty Spiced Beer Foreign Extra Stout Imperial IPA Old Ale Other Smoked Beer Russian Imperial Stout Scottish Export 80/- Scottish Heavy 70/- Scottish Light 60/- Strong Scotch Ale Wood-Aged Beer For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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3787 produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well A classic Abbey strain for brewing Belgian dubbel or Belgian tripel 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 classic strain for Belgian Dubbel or Tripel. Produces a balance of complex fruity esters and phenolics, which can be manipulated with fermentation temperature. A true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. 3787 is a wonderful Belgian-style house strain. Attenuation: 74-78% Flocculation: Medium Alcohol Tolerance: 11-12% Optimum Fermentation Temp: 64-78°F Cell Count: 100 Billion Styles: Belgian Dubbel Belgian Golden Strong Ale Belgian Specialty Ale Belgian Tripel Bière de Garde 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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If you've been looking to step up from fermenting in plastic buckets or carboys, this is an excellent choice for your next fermenter. Stainless steel is a much better option than glass or plastic, as it is extremely easy to clean and virtually lasts forever. There's also much less chance of contamination as stainless doesn't scratch like plastic. Over time, you'll get scratches in plastic fermenters from normal wear and tear, creating microscopic havens for bacteria. Meanwhile, glass carboys are always at risk of breaking which is something you will never have to worry about with stainless steel. The Bucket Buddy is a great value if you're looking for a stainless steel fermenter with built-in heating control. If you live in a cold climate, ale fermentations may be a seasonal affair, as cold ambient temperatures can easily drive down the temperature of your wort below your yeast's optimal fermentation temp range. The Bucket Buddy offers a simple solution with an integrated heating element and digital temperature control. Program your fermentation temperature and if the temp drops below your set point the unit will gently heat your wort from the bottom up via the concealed element located in the base. For cooling, you can place the fermenter in a dedicated refrigerator or drill into the lid to install a Temp Twister Cooling Coil. A temperature controller probe can then be taped to the side of the fermenter to control your cooling source, or you can drill another spot in the lid for a thermowell. Another advantage over carboys and plastic buckets is the domed base inside the fermenter which is great for yeast flocculation when fermentation is complete. The included racking arm will make it easy to transfer out every last drop of beer while leaving the yeast cake undisturbed. The entire racking arm and ball valve assembly is weldless, which means you can remove the assembly to clean and sanitize it between batches. You can even boil the assembly for added assurance that it's been sterilized. To help maintain a steady temperature and cut down on power consumption, the Bucket Buddy pairs well with either the BrewZilla Neoprene Jacket or the FermZilla Insulating Jacket. This unit comes standard with silicone tubing to transfer from the ball valve to your bottles or cans, as well as a stopper and airlock for the domed lid. Specifications: 304 stainless steel construction 9.25 gallon total capacity Digital temperature control 110V / 36W power Stainless steel outlet valve with rotating racking arm Temperature reads in °F or °C With elements turned off, hold both +/- buttons to switch between °F or °C External Dimensions: 28" H x 15" W (including handles) Internal Dimensions: 22" H x 11.75" W Please note: Heating capacity is highly dependent on ambient temperature and use of insulation. Testing has shown that the Bucket Buddy can heat to 104°F in a room temperature ambient environment without insulation. Adding insulation may increase heating capacity while colder ambient environments may lower heating capacity. KegLand Part Number: KL20695

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