Beer Making

  1. Mangrove Jack's Craft Series Yeast - U.S. West Coast M44
    $6.80

    Mangrove 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.
  2. Fermentis Safale S-04 yeast
    $5.80

    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.

    S04 is our best selling yeast for English-style ales.
  3. Fermentis Safale US-05 yeast
    $5.80

    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.
  4. Fermentis Saflager S-23 yeast
    $7.50

    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.
  5. Fermentis SafAle WB-06 yeast
    $7.50

    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 Saflager W34/70 yeast
    $8.99

    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.
  7. Light Unhopped Dry Malt 500gm Light Unhopped Dry Malt 500gm
    $10.80

    Light Unhopped Dry Malt 500gm

    Increases the mouthfeel of your beer and improves it's head. This premium DME malt has been spray-dried into a fine soluble powder. Spray drying preserves all the flavour and does not darken the malt. Spraymalt is produced by atomizing malt into tiny droplets and then rapid drying. Use in place of sugar or dextrose.

    Out of Stock
  8. Mangrove Jack's Craft Series Yeast M20 Bavarian Wheat
    $6.80

    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.
  9. Mangrove Jack's Craft Series Yeast - Bohemian Lager M84
    $6.80

    Mangrove Jack's Craft Series Yeast - Bohemian Lager M84

    A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate.
  10. Lallemand Nottingham High Performance Ale Yeast
    $8.10

    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