1. Mangrove Jack's Craft Series Yeast M36 Liberty Bell Ale (10g) Mangrove Jack's Craft Series Yeast M36 Liberty Bell Ale (10g)
    $5.90

    Mangrove Jack's Craft Series Yeast M36 Liberty Bell Ale (10g)

    A top fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps to develop malt character. Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more.
  2. Mangrove Jack's Craft Series Yeast M21 Belgian Wit (10g) Mangrove Jack's Craft Series Yeast M21 Belgian Wit (10g)
    $5.40

    Mangrove Jack's Craft Series Yeast M21 Belgian Wit (10g)

    A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.
  3. Lallemand Diamond Lager Yeast Lallemand Diamond Lager Yeast
    $9.00

    Lallemand 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

  4. Lallemand Nottingham High Performance Ale Yeast
    $9.00

    Lallemand Nottingham High Performance Ale Yeast

    Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.

    Full product details are available from Lallemand: http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-nottingham-021317-2.pdf

  5. 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.
  6. Mangrove Jack's Craft Series Yeast -M20 Bavarian Wheat
    $6.85

    Mangrove Jack's Craft Series Yeast -M20 Bavarian Wheat

    Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.
  7. Safale K-97 ale yeast Safale K-97 ale yeast
    $5.60

    Safale K-97 ale yeast

    Fermentis Safale K-97 is a German ale yeast selected for low esters and its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.

    FERMENTATION: ideally 15-20°C

    Direct Pitching: Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower
    temperature to bring the entire wort temperature at fermentation temperature.
    With prior rehydration: Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
  8. Fermentis SafAle WB-06 yeast
    $7.40

    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.
  9. Mangrove Jack's Craft Series Yeast - Empire Ale M15 Mangrove Jack's Craft Series Yeast - Empire Ale M15
    $7.90

    Mangrove Jack's Craft Series Yeast - Empire Ale M15

    A top fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours. Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.
  10. Fermentis Safale US-05 yeast
    $5.90

    Fermentis 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.