| |
Hops |
Brewing
Yeast
Hop Pellets - Domestic
| Hop Pellets - Imported
| Leaf Hops
LD Carlson is committed
to supplying home brewers with premium hops and hop products. For quality
assurance
our hops are packaged in a light resistant,
nitrogen flushed N2 HopPack™ to minimize oxidation and ensure an ideal
storage environment. Please
designate weight when ordering (A, B, C or D).
Please click here to view Hopunion's Hop
Variety Handbook:
www.hopunion.com/17_HopVarietyHandbook.cfm?p3=open
WARNING: Hops
can cause malignant hyperthermia in canines, usually with fatal results. Even
small amounts can trigger a potentially deadly reaction, including spent hops
from the brewing process. Immediate action should be taken if hops are consumed
by a dog.
HOP PELLETS - DOMESTIC
| Item # |
Description |
Alpha
Acid |
|
2006 |
US AHTANUM
Used for its aromatic properties and moderate
bittering. American Ales, Pale Ale, IPA, Lager.
|
5.7% - 6.3% |
| 2008 |
US AMARILLO®
Relatively new
hop that was discovered as a mutation by a grower. Used for
general kettle and aroma. American style Ales. |
8.0% - 11.0% |
| 2009 |
US BREWER'S GOLD
A bittering hop that is
noted to have a sharp bittering quality and imparts a fruity yet spicy
aroma. Brewer's Gold can be used in a wide range of styles from
English Ales to German Lagers and adds a decidedly "European" element to
the beer. These make a good partner to noble varieties such as
Tettnang and Hallertauer.
|
8.0% - 10.0% |
| 2015 |
US CASCADE
Derived from
a cross between Fuggles and the Russian hop Serebrianker. Good for
flavor and aroma, but an acceptable bittering hop. Ales and Lagers. |
4.5% - 7.0% |
|
2017 |
US CENTENNIAL
Selected from a cross between Brewer’s Gold and a
selected USDA male. Medium intensity aroma with floral and citrus tones.
Very balanced hop, used for all U.S. Ale styles, including U.S. Wheat
beer.
|
9.5% - 11.5% |
|
2020 |
US CHINOOK
A
high alpha acid hop with a wonderful herbal, almost smoky character when
used as an aromatic during the last few minutes of the boil when dry
hopping. Excellent for American-style Pale Ales, especially those
brewed to higher gravities. Alpha Acid: 12.0-14.0% / Beta
acid: 3.0-4.0%. |
12.0% - 14.0% |
|
2022 |
US CITRA
A
new, moderately-high acid cross between Hallertau Mittelfreuh, U.S.
Tettnanger, Bavarian, Brewers Gold and E.K. Golding. Very fruity.
Used in Sierra Nevada Torpedo IPA and strong American and Belgian ales. |
11.0 - 13.0% |
| 2025 |
US CLUSTER
Excellent general purpose hop with medium and well-balanced bittering
potential and no undesirable aroma properties. Good for dark beers.
Used for bittering, good flavor. Light and Dark American Lagers. |
5.5% - 8.5% |
| 2026 |
US COLUMBUS
Relatively
new variety becoming increasingly accepted. Used for bittering
mainly, good flavor. IPA's, Pale Ales and Stouts. |
14.0%
- 16.0% |
|
2012 |
US CRYSTAL
The most pungent of the
new tripold Hallertau family. Lager, Kolsch, ESB, Pilsner, IPA,
Pale Ale & Belgian Ales.
|
3.5% - 5.5% |
|
2005 |
US FALCONER'S FLIGHT®
Aroma descriptors:
distinct tropical, citrus, floral, lemon and grapefruit tones.
Used in IPA style beers.
Beta: 4.4%
H.S.I.: 0.292
Co-humulone: 24.2%
|
11.4% |
|
2004 |
US FALCONER'S FLIGHT 7
C'S™
Aroma Descriptors:
exact descriptors to be determined, but will be citrus and tropical as
well. "C" hop blend for many beer styles.
Beta: 5.0%
H.S.I.: 0.293
Co-humulone:
TBD
|
9.9% |
| 2035 |
US FUGGLE
Traditional aroma hop,
appeared in 1875 England. Also known overseas as Styrian Golding.
Used for finishing, dry hopping. English Ales, especially Pale
Ales, Porters and Stouts.
|
4.0% - 5.5% |
|
2040 |
US
GALENA
The most mellow hop of the high-alpha varieties, and has replaced
Cluster as the most widely grown US hop. The bitterness is clean
and well balanced. Great general purpose bittering hop.
Alpha acid: 12.5-14.0% ' Beta acid: 7.9-9.0%.
|
12.0% - 14.0% |
| 2037 |
US GLACIER
Excellent variety with
balanced bittering properties and a good aroma profile. Fuggle,
Styrian Golding, Willamette.
|
Average 5.63% |
| 2052 |
US GOLDING
Genuine
long-established East Kent Golding variety group imported from England.
Used for Pale Ales, ESB and English Style Beers. |
4.0% - 6.0% |
| 2045 |
US HALLERTAU
Traditional variety with very mild, slightly flowery
and somewhat spicy aroma. Used for Lagers,
Pilsners, Bocks, Wheats, Kolsch, Munich Helles,
Belgian-Style Ales.
|
3.5% - 5.5% |
| 2013 |
US HORIZON
Medium alpha, good aroma,
dual purpose hop. Low co-humulone results in clean tasting beer.
All ales and lagers.
|
11.0% - 13.0% |
| 2055 |
US LIBERTY
Released in
1991, aroma variety with close similarities to imported German aroma
varieties. Used for finishing. American and German Ales and
Lagers. |
3.0% - 5.0% |
| 2098 |
US MAGNUM
First super
alpha variety grown in Hallertau region. Grown in Yakima Valley, useful
for all beer types. |
10.0 - 14.0% |
| 2099 |
US MILLENNIUM
A triploid, high alpha
acid variety with Nugget as the mother with a mild herbal aroma.
Used for ales, stouts and barley wine.
|
14.6% - 16.5% |
| 2060 |
US MT HOOD
Aroma variety
with similarities to the German Hallertau and Hersbrucker varieties,
released in the US in 1989. Used for aroma and flavor, American and
German Ales/Lagers. |
4.0% - 8.0% |
|
2061 |
US MT RAINIER
Excellent floral/noble
aromas with citrus and licorice tones. Hallertauer, Fuggle.
|
5.0% - 8.1% |
| 2063 |
US NEWPORT
|
13.5% - 17.0% |
|
2065 |
US NORTHERN BREWER
Bred from a cross between
a female hop of wild American parentage and an English male. A
true dual-purpose hop, containing moderate amounts of alpha acids
combined with a good aroma profile. Used for all English styles,
American Ales, Kolsch and Munich Helles.
|
8.6% |
| 2070 |
US NUGGET
Selected from a cross
between Brewers Gold and a high alpha male. Heavy, herbal and
spicy aroma, extremely bitter. Used for medium to dark Ales and
Lagers. |
12.2% |
|
2072 |
US PALISADE®
|
5.6% |
| 2075 |
US PERLE
Derived from
English Northern Brewer, new to the US industry. Minty bittering
and good "green hop" aromas. All non-Pilsner Lagers, Wheats. |
8.7% |
| 2083 |
US SAAZ
US equivalent
of the Czech variety, but lacks some of the fineness of aroma. Used
for finishing, very flavorful. Pilsners, Continental Lagers and
Wheats. |
5.8% |
|
2089 |
US SANTIAM
|
6.1% |
| 2088 |
US SIMCOE®
A
dual-purpose, unique American hybrid. Although it is primarily a
bittering hop, it has a clean, pine-like aroma and flavoring with a
slight hint of citrus. It is less astringent than other pine-like
hops and has been highly sought after to make distinctive and unique
Pale Ales like Weyerbacher Double Simcoe® IPA. The flavor is
believed superior due to low cohumulone levels. |
12.2% |
|
2030 |
US SORACHI
|
11.6% |
|
2082 |
US STERLING
|
7.0% |
|
2007 |
US SUMMIT
|
|
| 2090 |
US TETTNANG
Commercially grown in the
U.S. since the 1980's. Similar to Fuggle. A very popular hop
with the craft-brewery industry. Used for Lagers, U.S. Ales,
Pilsners, U.S. Wheats and Bitters.
|
4.8% |
|
2093 |
US VANGUARD
|
4.8% |
| 2094 |
US WARRIOR®
A general-purpose
bittering hop that offers a neutral, clean bittering primarily in ale
styles. Alpha acids are in the range
of 15% to 17%. It has a relative low cohumulone content which
contributes to a smooth, pleasing bitterness. This is a relatively
new variety that has gained popularity in hoppy American Ales.
|
16.7% |
| 2095 |
US WILLAMETTE
A quality aroma aroma hop
with a smooth soft flavor. Can be used for ales and
lagers. Used for finishing, dry hopping. American and British
Ales. |
4.7% - 4.9% |
| 2096 |
US ZYTHOS™
A proprietary hop blend
created to embody the powerful tradition and aroma you expect from your
finest ales and IPA brews. With targeted brewing value of 11.9%
alpha and 5.0% beta, ZYTHOS™ is an IPA
style blend created to optimize and exceed the aroma characteristics you
require. ZYTHOS™ is not a replacement for proprietary varieties,
but rather a premium pellet blend that will compliment your current IPA
and Pale Ale brews. |
10.9% |
HOP PELLETS - IMPORTED
Available in 1 oz, 1 lb, and 44 lb quantities.
| Item # |
Description |
Alpha
Acid |
| 2080 |
CZECH SAAZ
Classical
noble aroma hop with long and strong traditions. Associated with the
renowned Pilsener Lager. Used for finishing. Bohemian-style
Beers, Continental Lagers, Wheats, Pilsner Lagers. |
2.8% |
| 2086 |
FRENCH STRISSELSPALT
|
2.3% |
| 2051 |
GERMAN BREWER'S GOLD
|
6.2% |
| 2050 |
GERMAN HALLERTAU
Traditionally a superior
German aroma hop. Excellent flavor. Mild to semi-strong
aroma, versatile bittering and finishing. Used for Wheats,
Altbiers, Pilsners, Belgian Ales, American and German Lagers. |
3.8% |
| 2042 |
GERMAN HERKULES
|
15.7% |
| 2041 |
GERMAN HERSBRUCKER
Traditional German landrace
variety selected in the Hersbruck area. Good to very good aroma
hop. Used for Lagers, Pilsners, Bocks, Weizen Bocks, Wheats,
Belgian-Style Ales, Kolsch and Munich Helles.
|
2.8% |
| 2043 |
GERMAN MAGNUM
|
13.5% |
| 2056 |
GERMAN MERKUR
|
12.4% |
| 2066 |
GERMAN NORTHERN BREWER
|
|
|
2057 |
GERMAN OPAL
|
6.3% |
| 2076 |
GERMAN PERLE
Bred at the Hull Hop Research Institute from the English Northern Brewer
variety. Used for Pale Ales, Porters, Lagers. |
5.7% |
| 2058 |
GERMAN SAPPHIR |
3.8% |
|
2054 |
GERMAN SELECT |
5.3% |
|
2059 |
GERMAN SMARAGD |
|
|
2084 |
GERMAN SPALT |
3.9% |
| 2091 |
GERMAN TETTNANG
Traditional German variety
developed in the area of the same name. Very fine or noble aroma
hop. Used for German Lagers, Wheat, Ales and American Lagers. |
3.7% - 5.0% |
|
2092 |
GERMAN TRADITION |
4.6% |
|
2046 |
NZ HALLERTAU |
7.9% |
|
2047 |
NZ MOTEUKA |
7.1% |
|
2048 |
NZ PACIFIC HALLERTAU |
4.5% |
|
2069 |
NZ PACIFIC JADE |
14.2% |
|
2067 |
STYRIAN AURORA |
8.1% |
|
2068 |
STYRIAN BOBEK |
3.9% |
|
2062 |
STYRIAN CELEIA |
4.0% |
|
2085 |
STYRIAN GOLDING
A world-renowned
aroma hop with widespread usage in both ale and lager brewing.
Used for English-Style Ales, ESB, Bitter, and Lagers.
|
3.8% |
|
2077 |
UK ADMIRAL |
|
|
2071 |
UK BRAMBLING CROSS |
6.3% |
|
2018 |
UK CHALLENGER |
7.2% |
|
2074 |
UK FIRST GOLD |
3.3% |
|
2038 |
UK FUGGLE |
4.2% |
|
2053 |
UK KENT GOLDING
Traditional Old English hop. Developed by clona
selection from 1790 on starting from Canterbury Whitebine. Classic
English ale hop used for kettle hopping and dry hopping. All
English Style Ales and ESB Bitters. |
5.8% |
|
2032 |
UK NORTHDOWN |
7.2% |
|
2078 |
UK PHOENIX |
10.8% |
|
2033 |
UK PILGRIM |
10.5% |
|
2034 |
UK PROGRESS |
6.2% |
|
2087 |
UK TARGET |
10.7% |
|
2039 |
UK WGV |
5.3% |
LEAF HOPS
Leaf Hops are the dried and pressed natural
inflorescences of the female hop plant. During harvest these
inflorescenses or "cones" are removed from the plants, dried and pressed into
bales. Available in 1 oz, 1 lb, and 13 lb quantities depending upon
variety.
| Item # |
Description |
Alpha
Acid |
|
2105 |
US AHTANUM™ YCR1
Used for its aromatic properties and moderate bittering. Used
for Lagers and American Ales.
|
4.5% |
|
2165 |
US AMARILLO® VGXP01
Adds floral, citrus, sharp and pine flavors.
Used for American Ales, IPAs. |
8.2% |
|
2115 |
US CASCADE
Derived from
a cross between Fuggles and the Russian hop Serebrianker. Good for
flavor and aroma, but an acceptable bittering hop. Ales and Lagers. |
5.5% |
|
2170 |
US CENTENNIAL
Selected from a cross between Brewer’s Gold and a
selected USDA male. Medium intensity aroma with floral and citrus tones.
Very balanced hop, used for all U.S. Ale styles, including U.S. Wheat
beer. |
9.9% |
|
2185 |
US CHINOOK
Adds spice, pine and grapefruit flavors. Used for
US Style Pale Ale, IPA, Stout, Porter, barley
Wine, Lager (Bittering). |
11.8% |
|
2175 |
US CITRA® HBC394
Adds citrus and pine flavors. |
13.6% |
|
2108 |
US CLUSTER
Excellent general purpose hop with medium and well-balanced bittering
potential and no undesirable aroma properties. Good for dark beers.
Used for bittering, good flavor. Light and Dark American Lagers.
|
7.6% |
|
2110 |
US COLUMBUS
Relatively
new variety becoming increasingly accepted. Used for bittering
mainly, good flavor. IPA's, Pale Ales and Stouts. |
13.0% |
|
2112 |
US CRYSTAL Very popular in
the craft-brewing industry. Viewed as the most pungent of the new
triploid Hallertau family of hops. Used for Pilsners, Lagers,
Kölsch, ESB, Alt, Belgian-Style
Ales.
|
3.4% |
|
2130 |
US FUGGLE
Traditional aroma hop,
appeared in 1875 England. Also known overseas as Styrian Golding.
Used for finishing, dry hopping. English Ales, especially Pale
Ales, Porters and Stouts. |
5.2% |
|
2133 |
US GOLDING
Genuine
long-established East Kent Golding variety group imported from England.
Used for Pale Ales, ESB and English Style Beers. |
5.7% |
|
2120 |
GERMAN HALLERTAU
Traditionally a superior
German aroma hop. Excellent flavor. Mild to semi-strong
aroma, versatile bittering and finishing. Used for Wheats,
Altbiers, Pilsners, Belgian Ales, American and German Lagers. |
3.3% |
|
2145 |
UK KENT GOLDING The
classic English Ale hop which has been used extensively in kettle
hopping and for dry hopping. Used for all English style Ales,
Belgian-Style Ales.
|
6.7% |
|
2135 |
US NORTHERN BREWER
Bred from a cross between
a female hop of wild American parentage and an English male. A
true dual-purpose hop, containing moderate amounts of alpha acids
combined with a good aroma profile. Used for all English styles,
American Ales, Kolsch and Munich Helles. |
9.1% |
|
2150 |
CZECH SAAZ
Classical
noble aroma hop with long and strong traditions. Associated with the
renowned Pilsner Lager. Used for finishing. Bohemian-style
Beers, Continental Lagers, Wheats, Pilsner Lagers. |
2.6% |
|
2180 |
US SIMCOE®
Adds spice, citrus and pine flavors.
Used primarily for American Ales. |
12.0% |
|
2160 |
US SORACHI ACE
Developed for Sapporo Breweries and used in their beers. Used for
any beer that would work with a lemon taste such as Saison or an IPA
with other hops that have citrusy tastes like grapefruit and orange.
|
15.1% |
|
2117 |
US SUMMIT™
Typically used as a bittering hop for IPAs and Imperial IPAs with
orange, tangerine, and citrus notes.
|
17.6% |
|
2140 |
US TETTNANG
Commercially grown in the
U.S. since the 1980's. Similar to Fuggle. A very popular hop
with the craft-brewery industry. Used for Lagers, U.S. Ales,
Pilsners, U.S. Wheats and Bitters. |
6.3% |
|
2125 |
US WILLAMETTE
A quality aroma aroma hop
with a smooth soft flavor. Can be used for ales and
lagers. Used for finishing, dry hopping. American and British
Ales. |
5.7% |
Back to top
Liquid Yeast |
Dry Yeast
LIQUID YEAST
|
Item # |
Description |
U/M |
|
| |
WHITE LABS PURE BREWERS YEAST |
Each |
 |
|
WLP000 |
STYROFOAM TRAY FOR WHITE
LABS
VIALS
Holds 15
vials. |
Each |
 |
White Labs Liquid Brewers Yeast is tested to be over 95% viable, 100% free of
wild yeast, aerobic bacteria and anaerobic bacteria. Each vial contains
a "pint starter" of yeast and is designed to be added directly to 5
gallons of wort or must. The shelf life of the White Labs Liquid Yeast is
a minimum of four months from the "Best Before" date on the vial,
and if refrigerated will stay alive for over a year. Best results are
found if used within the "Best Before" date.
Ales |
Blended Yeast |
Specialty
Ales | Lagers |
Wine/Mead/Ciders
| Brettanomyces and Bacteria
|
Platinum Series Yeast Strains |
Yeast Nutrient
ALES
|
Item # |
Description |
|
WLP001 |
CALIFORNIA ALE
This yeast is
famous for its clean flavors, balance and ability to be used in almost any
style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80; Flocculation: High; Optimum Ferm
Temp: 68-73 |
|
WLP002 |
ENGLISH ALE
A classic ESB
strain from one of England's largest independent breweries. This yeast is
best suited for English style ales including milds, bitters, porters, and
English style stouts. This yeast will leave a beer very clear, and will
leave some residual sweetness.
Attenuation: 63-70; Flocculation: Very High; Optimum Ferm
Temp: 65-68 |
|
WLP004 |
IRISH ALE
This is the
yeast from one of the oldest stout producing breweries in the world. It
produces a slight hint of diacetyl, balanced by a light fruitiness and
slight dry crispness. Great for Irish ales, stouts, porters, browns, reds
and a very interesting pale ale.
Attenuation: 69-74; Flocculation: medium to high; Optimum
Ferm Temp: 65-68 |
|
WLP005 |
BRITISH ALE
This yeast is
a little more attenuative than WLP002. Like most English strains, this
yeast produces malty beers. Excellent for all English style ales including
bitter, pale ale, porter, and brown ale.
Attenuation: 67-74; Flocculation: High; Optimum Ferm
Temp: 65-70 |
|
WLP007 |
DRY ENGLISH ALE
Clean, highly
flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in
flavor profile, but is 10% more attenuative. This eliminates the residual
sweetness, and makes the yeast well suited for high gravity ales. It also
reaches terminal gravity quickly. 80% attenuation will be reached even
with 10% ABV beers.
Attenuation: 70-80; Flocculation: High; Optimum Ferm
Temp: 65-70 |
|
WLP008 |
EAST COAST ALE
The "Brewer Patriot" strain can be used to reproduce many of the American
versions of classic beer styles. Similar neutral character of WLP001, but
less attenuation, less accentuation of hop bitterness, increased
flocculation, and a little tartness. Very clean and low esters. Great yeast
for golden, blonde, honey, pales and German alt style ales.
Attenuation: 70-75; Flocculation: low to medium; Optimum
Ferm Temp: 68-73 |
|
WLP011 |
EUROPEAN ALE
Malty,
Northern European-origin ale yeast. Low ester production, giving a clean
profile. Little to no sulfur production. Low attenuation helps contribute
to the malty character. Good for Alt, Kolsch, malty English ales, and fruit
beers.
Attenuation: 65-70; Flocculation: Medium; Optimum Ferm
Temp: 65-70 |
|
WLP013 |
LONDON ALE
Dry, malty
ale yeast. Provides a complex, oakey ester character to your beer. Hop
bitterness comes through well. This yeast is well suited for classic
British pale ales, bitters, and stouts. Does not flocculate as much as
WLP002 and WLP005.
Attenuation: 67-75; Flocculation: Medium; Optimum Ferm
Temp: 66-71 |
|
WLP023 |
BURTON ALE
From the
famous brewing town of Burton upon Trent, England, this yeast is packed
with character. It provides delicious subtle fruity flavors like apple,
clover honey and pear. Great for all English styles, IPA's, bitters, and
pales. Excellent in porters and stouts.
Attenuation: 69-75; Flocculation: Medium; Optimum Ferm
Temp: 68-73 |
|
WLP028 |
EDINBURGH/SCOTTISH ALE
Scotland is
famous for its malty, strong ales. This yeast can reproduce complex,
flavorful Scottish style ales and can be an everyday strain, similar to
WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75; Flocculation: Medium; Optimum Ferm
Temp: 65-70 |
|
WLP029 |
GERMAN ALE/KOLSCH
From a small
brewpub in Cologne, Germany, this yeast works great in Kolsch and Alt style
beers. Good for light beers like blond and honey. Accentuates hop flavors,
similar to WLP001. The slight sulfur produced during fermentation will
disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78; Flocculation: Medium; Optimum Ferm
Temp: 65-69 |
| WLP036 |
DUSSELDORF ALT YEAST
Traditional Alt yeast from Dusseldorf, Germany. Produces
clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029
does.
Attenuation: 65-72% Flocculation: Medium
Optimum Ferm Temp: 65-69F Alcohol
Tolerance: Medium |
| WLP051 |
CALIFORNIA ALE V
From Northern
California. This strain is more fruity than WLP001 and slightly more
flocculant. Attenuation is lower, resulting in a fuller bodied beer than
with WLP001.
Attenuation: 70-75; Flocculation: medium to high; Optimum
Ferm Temp: 66-70 |
| WLP099 |
SUPER HIGH GRAVITY ALE
Can ferment
up to 25% alcohol. From England.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
69-74 |
BLENDED YEAST
| Item # |
Description |
| WLP060 |
AMERICAN ALE YEAST BLEND
Our most
popular strain is WLP001-California Ale yeast. This blend celebrates the
strengths of California - clean, neutral fermentation, versatile usage and
adds two other strains that belong in the same" clean/neutral" flavor
category. The additional strains create complexity to the finished beer,
and will taste more lager like than just WLP001. Hops flavors and
bitterness are accentuated, but to the extreme of WLP001. Slight sulfur
will be produced during fermentation.
Attenuation: 72-80; Flocculation: medium; Optimum Ferm
Temp: 68-73 |
| WLP080 |
CREAM ALE YEAST BLEND
This is a
blend of ale and lager yeast strains. The strains work together to create
a clean, crisp, light American lager style ale. A pleasing estery aroma
may be perceived from the ale yeast contribution. Hop flavors and
bitterness are slightly subdued. Slight sulfur will be produced during
fermentation, from the lager yeast.
Attenuation: 75-80%
Flocculation: Medium
Optimum Ferm Temp: 65-70F
Alcohol Tolerance: Medium High |
|
WLP568 |
BELGIAN STYLE SAISON ALE
YEAST BLEND
This blend
melds Belgian style ale and saison strains. The strains work in harmony to
create complex, fruity aromas and flavors. The blend of yeast strains
encourages complete fermentation in a timely manner. Phenolic, spicy,
earthy, and clove like flavors are also created.
Attenuation: 70-80% Flocculation: Medium Optimum Ferm Temp:
70-80F Alcohol Tolerance: Medium |
|
WLP575 |
BELGIAN STYLE ALE YEAST
BLEND
A blend of
Trappist type yeast (2) and one Belgian ale type yeast. This creates a
versatile blend that can be used for Trappist type beer, or a myriad of
beers that can be described as 'Belgian type'.
Attenuation: 74-80; Flocculation: Medium; Optimum Ferm
Temp: 68-75 |
SPECIALTY ALES
|
Item # |
Description |
|
WLP300 |
HEFEWEIZEN ALE
This famous
German yeast is a strain used in the production of traditional, authentic
wheat beers. It produces the banana and clove nose traditionally associated
with German wheat beers and leaves the desired cloudy look of traditional
German wheat beers.
Attenuation: 72-76; Flocculation: Low; Optimum Ferm Temp:
68-72 |
| WLP320 |
AMERICAN HEFEWEIZEN ALE
This yeast is
used to produce the Oregon style American Hefeweizen. Unlike WLP300, this
yeast produces a very slight amount of the banana and clove notes. It
produces some sulfur, but is otherwise a clean fermenting yeast, which
does not flocculate well, producing a cloudy beer.
Attenuation: 70-75; Flocculation: Low; Optimum Ferm Temp:
65-69 |
| WLP380 |
HEFEWEIZEN IV ALE
Large clove
and
phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot
notes. Crisp, drinkable. Less flocculent than WLP300, sulfur production is
higher.
Attenuation: 73-80; Flocculation: Low; Optimum Ferm Temp:
66-70 |
| WLP400 |
BELGIAN WIT ALE
Slightly
phenolic and tart, this is the original yeast used to produce Wit in
Belgium.
Attenuation: 74-78; Flocculation: low-medium; Optimum
Ferm Temp: 67-74 |
| WLP500 |
TRAPPIST ALE
From one of
the six Trappist breweries remaining in the world, this yeast produces the
distinctive fruitiness and plum characteristics. Excellent yeast for high
gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78; Flocculation: low to medium; Optimum
Ferm Temp: 65-72 |
| WLP530 |
ABBEY ALE
Used in two
of the six Trappist breweries remaining in the world, this yeast produces
the distinctive fruitiness and plum characteristics. Excellent yeast for
high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 73-78; Flocculation: medium to high; Optimum
Ferm Temp: 66-72 |
| WLP550 |
BELGIAN ALE
Saisons,
Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few
of the classic Belgian beer styles that can be created with this yeast
strain. Phenolic and spicy flavors dominate the profile, with less
fruitiness than WLP500.
Attenuation: 72-78; Flocculation: Medium; Optimum Ferm
Temp: 68-78 |
| WLP565 |
BELGIAN SAISON I
Classic
Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes.
Slightly sweet. With high gravity saisons, brewers may wish to dry the
beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75; Flocculation: Medium; Optimum Ferm
Temp: 68-75 |
|
WLP570 |
BELGIAN GOLDEN ALE
From East
Flanders, versatile yeast that can produce light Belgian ales to high
gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic
characteristics dominate the flavor profile. Some sulfur is produced
during fermentation, which will dissipate following the end of
fermentation.
Attenuation: 75-80; Flocculation: Low; Optimum Ferm Temp:
68-75 |
LAGERS
|
Item # |
Description |
|
WLP800 |
PILSEN LAGER
Classic
pilsner strain from the premier pilsner producer in the Czech Republic.
Somewhat dry with a malty finish, this yeast is best suited for European
pilsner production.
Attenuation: 72-77; Flocculation: medium to high; Optimum
Ferm Temp: 50-55 |
|
WLP802 |
CZECH BUDEJOVICE LAGER
Pilsner lager
yeast from Southern Czech Republic. Produces dry and crisp lagers, with low
diacetyl production.
Attenuation: 75-80; Flocculation: Medium; Optimum Ferm
Temp: 50-55 |
| WLP810 |
SAN FRANCISCO LAGER
This yeast is
used to produce the "California Common" style beer. A unique lager strain
which has the ability to ferment up to 65 degrees while retaining lager
characteristics. Can also be fermented down to 50 degrees for production
of marzens, pilsners and other style lagers.
Attenuation: 65-70; Flocculation: High; Optimum Ferm
Temp: 58-65 |
| WLP820 |
OKTOBERFEST/MARZEN LAGER
This yeast
produces a very malty, bock like style. It does not finish as dry as
WLP830, as it is much slower in the first generation. We encourage a
larger starter to be used the first generation or schedule a longer
lagering time.
Attenuation: 65-73; Flocculation: Medium; Optimum Ferm
Temp: 52-58 |
| WLP830 |
GERMAN LAGER
This yeast is
one of the most widely used lager yeasts in the world. Very malty and clean,
great for all German lagers, pilsner, oktoberfest, and marzen.
Attenuation: 74-79; Flocculation: Medium; Optimum Ferm
Temp: 50-55 |
| WLP833 |
GERMAN BOCK
From the alps
of southern Bavaria, this yeast produces a beer that is well balanced
between malt and hop character. The excellent malt profile makes it well
suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile
lager yeast.
Attenuation: 70-76; Flocculation: Medium; Optimum Ferm
Temp: 48-55 |
| WLP838 |
SOUTHERN GERMAN LAGER
This yeast is
characterized by a malty finish and balanced aroma. It is a strong
fermenter, produces slight sulfur, and low diacetyl.
Attenuation: 68-76; Flocculation: medium to high; Optimum
Ferm Temp: 50-55 |
|
WLP840 |
AMERICAN PILSNER LAGER
This yeast is
used to produce American style lagers. Dry and clean with a very slight
apple fruitiness. Sulfur and diacetyl production is minimal.
Attenuation: 75-80; Flocculation: Medium; Optimum Ferm
Temp: 50-55 |
|
WLP862 |
CRY HAVOC
This
signature strain, licensed from
Charlie Papazian
,
has the ability to ferment at both ale and lager temperatures allowing the
brewer to produce diverse beer styles.
When
fermented at ale temperatures, the yeast produces fruity esters
reminiscent of berries and apples. Hop character comes through well with
hop accented beers. Diacetyl production will be very low when proper
fermentation techniques are used.
When
fermented at lager temperatures, esters are low in high gravity beers and
negligible in other beers. Pleasant baked bread-like yeast aroma is often
perceived in malt accented lagers. Slightly extended fermentation times
may be experienced compared to other lagers. Some fermentation
circumstances may produce sulfur aroma compounds, but these will usually
dissipate with time. Good yeast for bottle conditioning.
For Ales:
Attenuation: 66-70; Flocculation: M-L; Optimum Ferm Temp:
68-74F;
Optimum Cellaring Temp: 50-55F
Alt beers can be cellared at lagering temperatures.
For Lagers:
Attenuation: 66-70; Flocculation: L; Optimum Ferm Temp:
55-58F; Optimum Lagering Temp: 32-37F |
WINE/MEAD/CIDERS
|
Item # |
Description |
|
WLP700 |
FLOR SHERRY
This yeast
develops a film (flor) on the surface of the wine. Creates
green almond, granny smith and nougat characteristics found
in sherry. Can also be used for Port, Madeira and other sweet styles.
For use in secondary fermentation. Slow fermentor.
Alcohol Tolerance: 16%;
Attenuation: >80%;
Flocculation: N/A;
Optimum Fermentation Temperature:
>70% F |
|
WLP705 |
SAKE
For use in rice based fermentations. For sake, use this
yeast in conjunction with koji (to produce fermentable sugar). WLP705
produces full body sake character, and subtle fragrance.
Alcohol
Tolerance: 16%;
Attenuation:
>80%; Flocculation:
N/A; Optimum Fermentation Temperature:
>70% |
|
WLP715 |
CHAMPAGNE
Classic
yeast, used to produce champagne, cider, dry meads, dry wines, or to fully
attenuate barley wines/strong ales. Can tolerate alcohol concentrations up
to 17%. Neutral.
Attenuation: 75; Flocculation: Low; Optimum Ferm Temp:
70-75 |
| WLP718 |
AVIZE
Champagne
isolate used for complexity in whites. Contributes elegance, especially in
barrel fermented Chardonnays.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90. (Special order only.) |
| WLP720 |
SWEET MEAD/WINE
A wine yeast
strain that is less attenuative than WLP715, leaving some residual
sweetness. Slightly fruity and will tolerate alcohol concentrations up to
15%. A good choice for sweet mead and cider, as well as Blush wines,
Gewrztraminer, Sauternes, Riesling.
Attenuation: 75; Flocculation: Low; Optimum Ferm Temp:
70-75 |
| WLP727 |
STEINBERG-GEISENHEIM
German in
origin, this yeast has high fruit/ester production. Perfect for Riesling
and
Gewurztraminer. Moderate fermentation characteristics and cold tolerant.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
50-90 |
| WLP730 |
CHARDONNAY WINE
Dry wine yeast. Slight
ester production, low sulfur dioxide production. Enhances varietal
character. Good choice for all white and blush wines, including
Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation
speed is moderate.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
50-90 |
| WLP735 |
FRENCH WHITE WINE
Classic yeast
for white wine fermentation. Slow to moderate fermenter and foam producer.
Gives an enhanced creamy texture.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
60-90 |
| WLP740 |
MERLOT RED WINE
Neutral, low
fusel alcohol production. Will ferment to dryness, alcohol tolerance to
18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz,
Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
60-90 |
| WLP749 |
ASSMANHAUSEN
(Special order only)
German red
wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir
and
Zinfandel. Slow to moderate fermenter which is cold tolerant.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
50-90 |
| WLP750 |
FRENCH RED WINE
Classic
Bordeaux yeast for red wine fermentations. Moderate fermentation
characteristics. Tolerates lower fermentation temperatures. Rich, smooth
flavor profile.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
60-90 |
| WLP760 |
CABERNET RED WINE
High
temperature tolerance. Moderate fermentation speed. Excellent for full
bodied red wines, ester production complements flavor. WLP760 is also
suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp:
60-90 |
| WLP775 |
ENGLISH CIDER
Classic cider
yeast. Ferments dry, but retains flavor from apples. Sulfur is produced
during fermentation, but will disappear in first two weeks of aging. Can
also be used for wine and high gravity beers.
Attenuation: 80; Flocculation: Medium; Optimum Ferm Temp:
68-75 |
| WLP790 |
MALOLACTIC BACTERIA (MCW
Liquid Culture)
(White Labs
item #WLP675) |
BRETTANOMYCES AND BACTERIA
| Item # |
Description |
| WLP645 |
BRETTANOMYCES CLAUSSENII
Low intensity
Brett character. Originally isolated from strong English stock beer, in
the early 20th century. The Brett flavors produced are more subtle than
WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple
like aroma. B. clausenii is closely related to B. anomalus.
Attenuation: N/A; Flocculation: N/A; Optimum Ferm Temp: N/A |
| WLP650 |
BRETTANOMYCES BRUXELLENSIS
Medium
intensity Brett character. Classic strain used in secondary fermentation
for Belgian style beers and lambics. One Trappist brewery uses this strain
in secondary and bottling to produce their characteristic flavor.
Attenuation: N/A; Flocculation: N/A; Optimum Ferm Temp: N/A |
| WLP653 |
BRETTANOMYCES LAMBICUS
High
intensity Brett character. Defines the "Brett character": Horsey, Smoky
and spicy flavors. As the name suggests, this strain is found most often
in Lambic style beers, which are spontaneously fermented beers. Also found
in Flanders and sour brown style beers.
Attenuation: N/A; Flocculation: N/A; Optimum Ferm Temp: N/A |
|
WLP655 |
BELGIAN SOUR MIX
A unique
blend perfect for Belgian style beers. Includes Brettanomyces,
Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
Attenuation: N/A; Flocculation: N/A; Optimum Ferm Temp: N/A |
|
WLP677 |
LACTOBACILLUS BACTERIA
This lactic acid bacteria
produces moderate levels of acidity and sour flavors found in lambics,
Berliner Weiss, sour brown ale and gueze.
|
PLATINUM SERIES YEAST
STRAINS White Labs Platinum Yeast Strains are two new
yeast strains that are released every two months. New strains will replace
the last ones. The goal of the program is to provide new, interesting
yeast strains for home brewers to use and to match seasonal brewing with a
particular yeast strain.
|
Available |
Item # |
Description |
|
January-February |
WLP022 |
ESSEX ALE YEAST
Flavorful
British style yeast. Drier finish than many British ale yeast. Produces
slightly fruity and bready character. Good top fermenting yeast strain,
is well suited for top cropping (collecting). This
yeast is well suited for classic British milds, pale ales, bitters, and
stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation:
71-76%
Flocculation:
Medium to High
Ideal Ferm Temp Range:
66-70F
Alcohol Tolerance: Medium
|
| January-February |
WLP630 |
BERLINER WEISSE BLEND A blend of a
traditional German Wiezen yeast and Lactobacillus to create a subtle,
tart, drinkable beer. Can take several months to develop tart
character.
Attenuation: 73-80% Flocculation:
Medium Optimum Ferm Temp: 68-72°F (20-22°C) Alcohol Tolerance:
5-10%
|
|
January-February |
WLP815 |
BELGIAN LAGER YEAST Clean, crisp
European lager yeast with low sulfur production. The strain originates
from a very old
brewery in West Belgium.
Attenuation: 72-78% Flocculation:
Medium Optimum Ferm Temp:
50-55°F (10-12°C) Alcohol Tolerance: 5-10% |
|
March-April |
WLP009 |
AUSTRALIAN ALE YEAST
Produces a clean,
malty beer. Pleasant ester character, can be described as "bready". Can
ferment successfully, and clean, at higher temperatures. This yeast
combines good flocculation with good attenuation.
Attenuation:
70-75%
Flocculation:
High
Ideal
Ferm Temp Range:
65-70F
Alcohol Tolerance: Medium
|
|
March-April |
WLP351 |
BAVARIAN WEIZEN YEAST
Former Yeast Lab W51 yeast strain, acquired from Dan
McConnell. The description originally used by Yeast Lab still fits: "This
strain produces a classic German-style wheat beer, with moderately high,
spicy, phenolic overtones reminiscent of cloves." Attenuation: 73-77% Flocculation: Low Optimum Ferm
Temp: 66-70F Alcohol Tolerance: Medium |
| March-April |
WLP940 |
MEXICAN LAGER YEAST
From Mexico
City, this yeast produces clean lager beer, with a crisp finish. Good for
Mexican style light lagers, as well as dark lagers.
Attenuation: 70-78; Flocculation: Medium; Optimum Ferm
Temp: 50-55 |
| May-June |
WLP410 |
BELGIAN WIT II ALE YEAST
Less phenolic than WLP400, and more spicy. Will leave a
bit more sweetness, and flocculation is higher than WLP400. Use to produce
Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Attenuation: 70-75% Flocculation: Low to Medium Optimum Ferm
Temp: 67-74F Alcohol Tolerance: Medium |
|
May-June |
WLP510 |
BELGIAN BASTOGNE YEAST
A high gravity, Trappist style ale yeast. Produces dry beer
with slight acidic finish. More ‘clean’ fermentation character than
WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for
high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 74-80%;
Flocculation: Medium;
Optimum Fermentation Temperature:
66-72°F; Alcohol Tolerance:
High |
|
May-June |
WLP670 |
AMERICAN FARMHOUSE BLEND Inspired by local American brewers
crafting semi-traditional Belgian-style ales, this blend creates a
complex flavor profile with a moderate level of sourness. It
consists of a traditional farmhouse yeast strain and Brettanomyces.
Great yeast to use for farmhouse ales, Saisons, and other
Belgian-inspired beers.
Attenuation: 75-82% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F;
Alcohol Tolerance: 5-10% |
|
July-August |
WLP006 |
BEDFORD BRITISH YEAST Ferments dry and flocculates very well.
Produces a distinctive ester profile. Good choice for most English style
ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80% Flocculation: High
Optimum Fermentation Temperature: 65-70°F Alcohol
Tolerance: Medium |
|
July-August |
WLP540 |
ABBEY IV ALE YEAST
An
authentic Trappist style yeast. Use for Belgian style ales, dubbels,
tripples, and specialty beers. Fruit character is medium, in between
WLP500 (high) and WLP530 (low).
Attenuation: 74-82% Flocculation: Medium Optimum Ferm Temp: 66-72F
Alcohol Tolerance: High |
|
July-August |
WLP566 |
BELGIAN SAISON II YEAST
Saison strain
with more fruity ester production than with WLP565. Moderately phenolic,
with a clove-like characteristic in finished beer flavor and aroma.
Ferments faster than WLP565.
Attenuation: 78-85% Flocculation: Medium Optimum Ferm Temp: 68-78 F Alcohol Tolerance: Medium |
|
July-August |
WLP090 |
SAN DIEGO SUPER YEAST A super clean, super-fast fermenting
strain. A low ester-producing strain that results in a balanced, neutral
flavor and aroma profile. Alcohol-tolerant and very versatile for a wide
variety of styles. Similar to California Ale Yeast WLP001 but it
generally ferments faster.
Optimal Fermentation Temperature:
65-68F Attenuation: 76-83% +
Flocculation: Medium-High Alcohol
Tolerance: High |
|
September-October |
WLP039 |
NOTTINGHAM ALE YEAST
British style ale yeast with a very dry finish. Medium
to low fruit and fusel alcohol production. Good top fermenting yeast
strain, is well suited for top cropping (collecting).
This yeast is well suited for pale
ales, ambers, porters, and stouts.
Attenuation: 73-82%
Flocculation: Medium to High
Optimum Ferm
Temp: 66-70F
Alcohol Tolerance: Medium |
|
September-October |
WLP545 |
BELGIAN STRONG ALE YEAST
From the Ardennes region
of Belgium, this classic yeast strain produces moderate levels of ester
and spicy phenolic character. Typically results in a dry, but balanced
finish. This yeast is well suited for Belgian dark strongs, Abbey Ales,
and Christmas beers.
Attenuation: 78-85%;
Flocculation: Medium;
Optimal Fermentation Temperature:
66-72F;
Alcohol Tolerance:
High |
|
September-October |
WLP885 |
ZURICH LAGER YEAST
Swiss style lager yeast. With proper care, this yeast
can be used to produce lager beer over 11% ABV. Sulfur and diacetyl
production is minimal. Original culture provided to White Labs by Marc
Sedam.
Attenuation: 70-80%. Flocculation: Medium
Optimum Ferm Temp: 50-55F Alcohol
Tolerance: Very High |
|
November-December |
WLP037 |
YORKSHIRE SQUARE ALE YEAST
This yeast produces a beer that is malty, but well-balanced. Expect
flavors that are toasty with malt-driven esters. Highly flocculent and
good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%;
Flocculation: High; Optimum Fermentation
Temperature: 65-70F
Alcohol Tolerance: Medium-High |
|
November-December |
WLP515 |
ANTWERP ALE YEAST
Clean, almost lager like Belgian type ale yeast. Good
for Belgian type pales ales and amber ales, or with blends to combine with
other Belgian type yeast strains. Biscuity, ale like aroma present. Hop
flavors and bitterness are accentuated. Slight sulfur will be produced
during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80% Flocculation: Medium
Optimum Ferm Temp: 67-70F |
|
November-December |
WLP920 |
OLD BAVARIAN LAGER YEAST From Southern Germany, this yeast
finishes malty with a slight ester profile. Use in beers such as
Oktoberfest, Bock, and Dark Lagers.
Attenuation: 66-73%;
Flocculation: Medium; Optimum
Fermentation Temperature: 50-55°F;
Alcohol Tolerance: Medium-High |
YEAST NUTRIENT
| Item # |
Description |
|
WLN3200 |
SERVOMYCES
YEAST NUTRIENT
A nutritional
yeast supplement (GMO free) originally developed for German brewers by
Weihenstephan and the Munich University. Conforms to the restrictions of
Reinheitsgebot. Enables any yeast strain's ability to incorporate
essential nutrients into its cellular structure. 6 capsules/each. |
| Item # |
Description |
U/M |
|
9570 |
POLAR PACK |
Each |
DRY YEAST
|
Item # |
Description |
U/M |
|
|
2290 |
MUNTONS ALE YEAST |
6 grams |
 |
| |
Ctn/100 |
|
|
2297 |
MUNTONS PREMIUM GOLD YEAST |
6 grams |
 |
| |
Ctn/25 |
|
|
2300 |
LIQUOR QUIK™ HIGH ALCOHOL SUPERYEAST™
X-PRESS
Makes 6.5
gallons of up to 20% alcohol base in 7 days. Perfect for use with
liqueur extracts. |
4.75 oz |
|
|
2301 |
LIQUOR QUIK™ HIGH ALCOHOL SUPERYEAST™
MINI
To make 1.1 gallon batches. Perfect for use with
liqueur extracts. |
0.8 oz |
|
|
2302 |
LIQUOR QUIK™
TURBO PURE X-PRESS™
A
professional Turbo Yeast v.2006. Makes up to 18% alcohol by volume
(ABV). Produces a very clean wash with minimal congeners.
Makes 25 liters (6 USG) of alcohol.
Replaces SS Classic Turbo.
|
175 grams
6.2 oz |
 |
|
2303 |
LIQUOR QUIK™
BATCH TURBO YEAST™
(14% )
Produces
extremely small amounts of volatiles. This product is especially
good to ferment larger batches, which works without overheating the
fermentation. Replaces SS
Heatwave.
|
90 grams
3.04 oz |
|
|
2304 |
LIQUOR QUIK™
VODKA TRIPLE PURE™
Replaces
SS Triple Distilled.
|
|
 |
|
2305 |
LIQUOR QUIK™
ALCOBASE EXTREME 23%
The new "Alcobase Extreme 23%" turbo yeast is based
on a new 2006 fermentation technology using activated carbons and
bentonites. Home alcohol producers can make higher alcohol
liqueurs and spirits without distillation, and enable home distillers to
increase their distillation proofs using less energy.
Replaces SS Turbo Power 23.
|
465 grams
16.4 oz |
 |
|
2306 |
LIQUOR QUIK™
RUM TURBO PURE™
A
new Rum Turbo Yeast with minerals, nutrients and vitamins. Makes 25
liters (6 USG) of alcohol. No equivalent.
|
62 grams
2.18 oz |
 |
|
2308 |
LIQUOR QUIK™
VODKA PURE™
WITH AG
A
professional Turbo Yeast with Amyloglucosidase (AG). Makes up to
12% alcohol by volume (ABV). Produces a very clean sugar, grain or
fruit brandy wash with minimal congeners. Makes 25 liters (6 USG) of
alcohol.
No equivalent.
|
72 grams
2.5 oz |
 |
|
2309 |
LIQUOR QUIK™
WHISKY PURE™ WITH AG
A professional Whisky Yeast with
Amyloglucosidase (AG). Makes up to 12% alcohol by volume (ABV).
Produces a very clean grain wash with minimal congeners. Makes 25
liters (6 USG) of alcohol.
No equivalent.
|
23 grams
0.81 oz |
 |
|
2310 |
LIQUOR QUIK™
ACCELEVIN™ K.C.2.
Contains
a special blend of selected wine yeast mixed with 3 different nutrient
salts. When added with the standard 5g yeast sachet contained in
most wine kit add-packs, will reduce the fermentation time from 21 to 5
days, with minimal loss of bouquet or taste.
Will ferment wine kits in 7 days.
|
190 grams
6.7 oz |
 |
|
2313 |
LIQUOR QUIK™
LIQUID ACTIVATED CARBON
Removes
unwanted odors and flavors from fermented alco-bases (i.e. distiller's
yeast/nutrient blends, SuperYeast™, turbo-yeast) and ethanol distillates
(i.e. grain or sugar alcohols).
Replaces SS Turbo Carbon.
|
140 grams
5 oz |
 |
|
2320 |
DANSTAR WINDSOR ALE |
11 grams |
 |
|
Ctn/50 |
|
|
2325 |
DANSTAR NOTTINGHAM ALE |
11 grams |
 |
| |
Ctn/50 |
|
| 2326 |
LALLEMAND MUNICH BREWING YEAST |
11 grams |
 |
| 2345 |
COOPERS ALE YEAST |
7 grams |
 |
| 2346 |
COOPERS ALE YEAST |
15 grams |
|
|
2347 |
BREWFERM BLANCHE YEAST |
12 grams |
 |
|
2348 |
BREWFERM LAGER YEAST |
12 grams |
 |
FERMENTIS YEAST
| Item # |
Description |
U/M |
|
2349 |
SAFBREW WB-06
DRY WHEAT BEER YEAST
A specialty yeast selected for wheat beer fermentation.
The yeast produces subtle ester and phenol flavor notes typical of wheat
beers. Sedimentation: low. Final gravity: high.
Temperature range: 15°C - 24°C
(59°F - 75°F). |
11.5 grams |
|
2350 |
SAFBREW T-58
DRY BREWING YEAST
Known for its high ester, spicy and peppery flavor
profile, able to tolerate high alcohol conditions up to 11.5% v/v. |
11.5 grams |
|
2351 |
SAFBREW S-33
DRY BREWING YEAST
A robust ale yeast able to tolerate high alcohol
conditions up to 11.5% v/v. Used to produce a wide range of beer
styles including Belgian wheat and Trappist beers. |
11.5 grams |
|
2352 |
SAFALE S-04 DRY
ALE YEAST
English ale yeast for the production of a large range of
ales. Fast fermentation. Sedimentation: high.
Final gravity: medium. Temperature range: 15°C
- 24°C (59°F - 75°F). |
11.5 grams |
|
2353 |
SAFALE US-05
DRY ALE YEAST
American ale yeast producing well balanced beers with a
very clear crisp end palate. Sedimentation: medium.
Final gravity: low to medium. Temperature range:
15°C - 24°C (59°F
- 75°F). |
11.5 grams |
|
2354 |
SAFLAGER S-23
DRY LAGER YEAST
Genuine bottom fermenting commercial yeast for lager and
pilsner beers production. Sedimentation: high. Final
gravity: medium. Temperature range: 11°C
- 24°C (51°F - 75°F),
ideally ( 11°C - 15°C
(51°F - 59°F). |
11.5 grams |
|
2355 |
SAFLAGER
W-34/70
DRY LAGER YEAST The famous yeast strain from
Weihenstephan in Germany for lager brewing. Sedimentation: high.
Final gravity: medium. Recommended fermentation temperature: 9°C
– 15°C, ideally 12°C.
|
11.5 grams |
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