1. Draught Ale Yeast - Mauribrew ALE 514
    $3.10

    Draught Ale Yeast - Mauribrew ALE 514

    Fermentation temperature: 20-30°C (68-86°F); best results at 20-22°C (68-72°F)

    Fermentation rate: Very fast

    Attenuation: Medium-low

    Alcohol tolerance: 9.0% abv

    Flocculation / Sedimentation: Medium / Low
    Better settling can be promoted by cooling and use of fining agents.

    Foam stability: Good

    Diacetyl production: Low 

    Aromatic contribution: Mauribrew ALE 514 has a neutral profile thus enhances malt flavours of the beer. Slight fruity notes are enhanced on higher gravity brews. Mauribrew ALE 514 leaves some chewy mouthfeel to the beer. It is best used for medium to heavy bodied beers where a low level of fruity ester character is desired eg. Amber Ales, Irish Red Ale, Scottish Ale, Bière de Garde.

    Packaged in Timaru, NZ

  2. Fermentis SafAle BE-134 Yeast (11.5g) Fermentis SafAle BE-134 Yeast (11.5g)
    $7.22

    Fermentis 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.
  3. Fermentis Safale S-04 yeast
    $6.10

    Fermentis 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.

    Our best selling yeast for English-style ales.
  4. Fermentis Safale US-05 yeast
    $5.90

    Fermentis Safale US-05 yeast

    Fermentis Safale US-05 yeast. The biggest selling dry yeast we stock.

    US-05 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.
  5. Fermentis SafAle WB-06 yeast
    $7.20

    Fermentis SafAle WB-06 yeast

    SafAle™ WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation.

    This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes (POF+) such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

    FERMENTATION: ideally 18-24°C

    REHYDRATION INSTRUCTIONS:
    Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°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.
  6. Fermentis Safbrew BE-256 Belgian Yeast Fermentis Safbrew BE-256 Belgian Yeast
    $8.75

    Fermentis Safbrew BE-256 Belgian Yeast

    A dry yeast that harnesses the Belgian character of trappist ales. It shows high attenuation and up to 11% alcohol tolarance. It ferments very fast and reveals a subtle, well balanced character.
  7. Fermentis Saflager S-23 yeast
    $7.60

    Fermentis 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.
  8. Fermentis Saflager W34/70 yeast
    $9.90

    Fermentis Saflager W34/70 yeast

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager W-34/70 allows to brew
    beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.

    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.
  9. Lager Yeast - Mauribrew LAGER 497
    $3.10

    Lager Yeast - Mauribrew LAGER 497

    Bottom Fermenting Lager Yeast

    10gm treats 25 litres (at ale temperatures up to 1.045 OG)

    Strain: Mauribrew™ LAGER 497

    Lager yeast. This strain has low oxygen requirements through fermentation. Forms no yeast head throughout fermentation.
    Temperature range: 15-30 °C. Very good natural setting properties and results in a green beer of good clarity and compacted yeast deposit.

    Packaged in Timaru, NZ

  10. Lallemand Abbaye Belgian Ale Yeast Lallemand Abbaye Belgian Ale Yeast
    $9.00

    Lallemand Abbaye Belgian Ale Yeast

    Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.

    Full product details are available from Lallemand: http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-abbaye-080317.pdf