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 Last Up-Date 08/11

Dry Beer Yeast

If it's been a while since you have tried them, you will be Very - Very Surprised.

Coopers Danstar Safale Lager

 

21309 Coopers - 7 gram , Great generic yeast that will ferment well in the high 70's. Fast-attenuating yeast produces a balanced flavor profile and has strong flocculation characteristics. Under normal fermentation conditions its use will result in a clean, rounded flavor profile comparable to commercially produced beers. (69-79 degrees) $ 1.58
21310  Coopers - 15 gram , Great generic yeast that will ferment well in the high 70's. Fast-attenuating yeast produces a balanced flavor profile and has strong flocculation characteristics. Under normal fermentation conditions its use will result in a clean, rounded flavor profile comparable to commercially produced beers. (69-79 degrees) $2.78
Danstar
21317  Danstar -Nottingham - 11 gram, The strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range. $ 4.46
21318  Danstar Windsor Yeast - 11 gram,  Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended 17° to 21°C (64° to 72°F) fermentation temperature range. $ 4.46
21320  Danstar Munich Yeast - 11 gram Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial breweries to produce German-style wheat beers. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce wheat beers of the finest quality. Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.

• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
 

 $ 5.34
FERMENTIS YEAST SafAle & Safbrew
21324  Safbrew S-04  English Whitbread Strain  11.5 gram A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles (69-75 degrees)           Download the Safale S-04 specifications $ 3.68
21326  Safbrew S-33  English Edme Strain  10 gram      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.  (69-75 degrees)  Download the Safbrew S-33 specifications $ 2.20
21328  Safbrew T-58  Belgian  Ale 10 gram, Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5% v/v).  15C – 24C (59-75F). Download the Safbrew T-58 specifications $ 2.40
 

21330

  Safale 05(Name Change from US-56) Dry American Yeast 11.5 gram THIS YEAST WILL AMAZE YOU  15C – 24C (59-75F).

 

 

Move over Wyeast 1056 & White Labs WLP001        Download the Safale US-05 specifications  

$ 3.88
21332  Safale WB-06 German Wheat; 11.5 gm pack  Specially selected for wheat beer and weizen beer styles, Safbrew WB-06 produces subtle ester and phenol flavors typical of these styles of beer. 15C – 24C (59-75F). Download the Safbrew WB-06 specification sheet $ 4.98
 

 Dry Lager Yeast

  
21334  SafLager S-23 English Lager Yeast .. 11.5 gram   Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with a fruity, estery note.

  48-59 degrees ( 9C – 15C), ideally  53 degrees (12C.)

 Download the Saflager S-23 specifications

 $5.90
21335  Saflager W-34-70 German Lager Yeast

 Download Specifications

 $ 7.18
 
     
     

 

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How To Order!

Safale Yeast

Manufactured by DLC Yeast Company
 Safale S-04 (Whitbread Strain)
Name Genus Species Category
Safale saccaromyces cerivisae beer - ale - dry
 
Attenu-Lo Attenu-Hi Ferm-Lo Ferm-Hi Flocculation Alcohol-Tol
75% 75% 18 24 high  
Description
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is especially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks.
 Safale S-33 (Edme Strain)
Name Genus Species Category
Safbrew saccaromyces cerivisae beer- ale - dry
 
Attenu-Lo Attenu-Hi Ferm-Lo Ferm-Hi Flocculation Alcohol-Tol
65% 65% 15 24 medium  
Description
A very popular general purpose yeast, displaying both very robust conservation and consistent performance. This yeast produces superb flavour profiles and can be used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.).
 Safale T-58
Name Genus Species Category
Safbrew saccaromyces cerivisae beer - Belgian - dry
 
Attenu-Lo Attenu-Hi Ferm-Lo Ferm-Hi Flocculation Alcohol-Tol
65% 65% 18 24 medium  
Description
A speciality yeast selected for its estery, somewhat peppery and spicy flavour development. Bottle-conditioning: The T-58 strain forms a solid sediment in the bottle at the end of secondary fermentation, however without producing yeast clumps. It is therefore widely used for bottle conditioning as it is a guarantee for both nice yeast sediment appearance and consistent carbonation. Recommended pitching rate: 2.5 g/hl to 5 g/hl.
 Saflager S-23
Name Genus Species Category
Saflager saccaromyces uvarum beer - lager - dry
 
Attenu-Lo Attenu-Hi Ferm-Lo Ferm-Hi Flocculation Alcohol-Tol
75% 75% 9 15 high  
Description
This bottom fermenting yeast originates from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.

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