Yeast
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$9.00Lallemand Diamond Lager Yeast
Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.
Full product details are available from Lallemand: http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-diamond-080317.pdf
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$7.22Fermentis SafAle BE-134 Yeast (11.5g)
The Safale BE-134 yeast is a high attenuating strain recommended for Belgian Saison-style beers promoting fruity aromas and spicy characters such as clove notes. -
$10.00Mangrove Jack's CS M12 Kveik Yeast 10g
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.
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$6.50Mangrove Jack's Craft Series Yeast M54 Californian Lager (10g)
A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required. Suitable for California Commons and any lager fermented at ambient (ale) temperatures. -
$6.40Mangrove Jack's Craft Series Yeast M47 Belgian Abbey (10g)
Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant. Suitable for Belgian Pale Ales and Abbey Ales. -
$6.50Mangrove Jack's Craft Series Yeast M42 - New World Strong Ale (10g)
A top - fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer. Suitable for IPAs, Porters, Russian Imperial Stouts and more. -
$6.40Mangrove Jack's Craft Series Yeast - U.S. West Coast M44
A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. -
$5.90Fermentis Safale S-04 yeast
Fermentis Safale S-04 yeast. English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.
S04 is our best selling yeast for English-style ales. -
$5.90Fermentis Safale US-05 yeast
Fermentis Safale US-05 yeast. The biggest selling dry yeast we stock.
US05 is an American ale yeast which produces well balanced beers with a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. To avoid diacetyl production, we encourage brewers to use a sufficient pitch rate and to apply a diacetyl temperature rest during fermentation. -
$7.60Fermentis Saflager S-23 yeast
Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.
FERMENTATION: ideally 12-15°C
REHYDRATION INSTRUCTIONS:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
