Brewer's
Yeast You can't make beer without it. The world is full
of yeast but brewer’s yeast is special in that it is cultured specific
for brewing. The complex flavors of beer come from the type of yeast used.
Brewer’s yeast has two classifications. Ale yeast and lager yeast. Liquid
yeast is available in pure cultures designed for making specific beer
styles. Dry yeast is a dehydrated form of either ale or lager yeast. It
is the most convenient form available.
ANTI-FOAM
AGENT 6 gram packet $1.20
A powdered, food-grade silicone used to reduce excessive foaming during
fermentation. Add up to one gram of the Anti-Foam powder per gallon
of beer or wine prior to fermentation to prevent foam from pushing up and
clogging your airlock. It can also be added during the boiling stage
of brewing to prevent messy boil-overs! The Anti-Foam will not affect the
finished flavor, appearance or head retention of your beverage. Use
1 gram per gallon.
White
Labs Pure Strain Liquid Brewers Yeast White Labs liquid yeast is designed to be used
directly in 5 gallons, or "pitchable".
Once again White Labs has
improved homebrewing by increasing the cell count in each vial of fresh
brewers yeast. The new cell count is an average of 100 billion cells
per tube. One vial will usually start fermentation
in 5 gallons with in 5-15 hours at 70°F.
CLICK HERE FOR
DRY BREWERS YEAST
WLN3200
Servomyces Yeast Nutrient-$11.95
A nutritional yeast supplement (GMO free) originally developed for
German brewers by Weihenstephan and the Munich University. Conforms
to the restrictions of Reinheitsgebot. Enables any yeast strain's
ability to incorporate essential nutrients into its cellular structure.
White
Labs Ale Yeast WLP001
California Ale $6.95
This yeast is famous for its clean flavors, balance and ability to
be used in almost any style ale. It accentuates hop flavors and is versatile
Attenuation: 73-80; Flocculation: High; Temperature: 68-73°F
WLP002
English Ale $6.95
A classic ESB strain. This yeast is best suited for English style milds,
bitters, porters, and stouts. Leaves a beer very clear, with some sweetness.
Attenuation: 63-70; Flocculation: Very High; Temperature: 65-68°F
WLP004
Irish Ale $6.95
From one of the oldest stout breweries in the world. Produces a slight
hint of diacetyl, balanced by a light fruitiness and slight dry crispness.
Great for Irish ales, stouts, porters, browns, and reds. Attenuation: 69-74;
Flocculation: medium to high; Temperature: 65-68°F
WLP005
British Ale $6.95
This yeast is a little more attenuative than WLP002. Like most English
strains, this yeast produces malty beers. Excellent for all English style
ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74;
Flocculation: High; Temperature: 65-70
WLP007
Dry English Ale $6.95
Clean, highly flocculant, and highly attenuative yeast. Similar to
WLP002 in flavor profile, but 10% more attenuative. Eliminates residual
sweetness, with 80% attenuation even in 10% ABV beers. Attenuation: 70-80;
Flocculation: High; Temperature: 65-7°F
WLP008
East Coast Ale $6.95
Reproduce American versions of classic beer styles. Character of WLP001,
but less attenuation, less accentuation of hops, increased flocculation,
and a little tartness. Very clean and low esters. Attenuation: 70-75;
Flocculation: low to medium; Temperature: 68-73°F
WLP011
European Ale $6.95
Malty, Northern European ale yeast. Low ester production, giving a
clean profile. Little to no sulfur production. Low attenuation helps to
contribute to the malty character. Attenuation: 65-70; Flocculation: Medium;
Temperature: 65-70°F
WLP013
London Ale $6.95
Dry, malty ale yeast. Complex, oakey ester character to your beer.
Hop bitterness comes through well. Well suited for classic British pales,
bitters, and stouts. Attenuation: 67-75; Flocculation: Medium; Temperature:
66-71°F
WLP023
Burton Ale $6.95
Packed with character. It provides delicious subtle fruity flavors
like apple, clover honey and pear. Great for all English styles, IPA's,
bitters, and pales. Excellent in porters and stouts. Attenuation: 69-75;
Flocculation: Medium; Temperature: 68-73°F
WLP028
Edinburgh Ale $6.95
Produce complex, flavorful Scottish style ales. This yeast can be an
everyday strain, similar to WLP001. Hop character is not muted with this
strain, as it is with WLP002. Attenuation: 70-75; Flocculation: Medium;
Temperature: 65-70°F
WLP029
German Ale/Kölsch $6.95
From Cologne, Germany, this yeast works great in Kölsch and Alt
style beers. Good for light beers like blond and honey. Accentuates hop
flavors. Slight sulfur produced will disappear with age. Attenuation: 72-78;
Flocculation: Medium; Temperature: 65-69°F
WLP080
CREAM ALE YEAST BLEND $6.95
This is a blend of ale and lager yeast strains. The strains work
together to create a clean, crisp, light American lager style ale.
A pleasing estery aroma may be perceived from the ale yeast contribution.
Hop flavors and bitterness are slightly subdued. Slight sulfur will
be produced during fermentation from the lager yeast. Attenuation:
75-80%. Flocculation: Medium. Optimum Fermentation Temperature:
65-70ºF.
White
Labs Lager Yeast WLP800
Pilsner Lager $6.95
Classic pilsner strain from the premier pilsner producer in the Czech
Republic. Somewhat dry with a malty finish, this yeast is best suited for
European pilsner production.
Attenuation: 72-77; Flocculation: medium to high; Temperature: 50-55°F
WLP802
Czech Budejovice Lager $6.95
Pilsner lager yeast from Southern Czech Republic. Produces dry and
crisp lagers, with low diacetyl production.
Attenuation: 75-80; Flocculation: Medium; Temperature: 50-55°F
WLP810
San Francisco Lager $6.95
"California Common" style beer yeast. A unique lager strain which has
the ability to ferment up to 65°F while
retaining lager characteristics. Can also be fermented down to 50°F.
Attenuation: 65-70; Flocculation: High; Temperature: 58-65°F
WLP820
Octoberfest/Märzen Lager $6.95
Produces a very malty, bock like style. Does not finish as dry as WLP830.
Much slower in the first generation than WLP830, so we encourage a larger
starter or schedule a longer laagering time. Attenuation: 65-73; Flocculation:
Medium; Temperature: 52-58°F
WLP830
German Lager $6.95
One of the most widely used lager yeasts in the world. Very malty and
clean, great for all German lagers, pilsner, Oktoberfest, and Märzen.
Attenuation: 74-79; Flocculation: Medium; Temperature: 50-55°F
WLP838
Southern German Lager $6.95
This yeast is characterized by a malty finish and balanced aroma. It
is a strong fermenter, produces slight sulfur, and low diacetyl. Attenuation:
68-76; Flocculation: medium to high; Temperature: 50-55°F
WLP840
American Lager $6.95
This yeast is used to produce American style lagers. Dry and clean
with a very slight apple fruitiness. Sulfur and diacetyl production is
minimal. Attenuation: 75-80; Flocculation: Medium; Temperature: 50-55°F
WLP862
CRY HAVOC $6.95
Signature strain licensed from Charlie Papazian that can ferment at
ale and lager temperatures, allowing brewers to produce diverse beer styles.
When fermented at ale temperatures the yeast produces fruity esters reminiscent
of berries and apples. Hop character comes through well with hop
accented beers. Diacetyl production will be very low when proper
fermentation techniques are used. Attenuation: 66-70%.
Flocculation: Medium to Low. Optimum Fermentation Temperature:
68-74º. When fermented at lager temperatures esters are low
in high gravity beers and negligible in other beers. Pleasant baked
bread-like yeast aroma is often perceived in malt accented lagers.
Slightly extended fermentation times may be experienced compared to other
lagers. Sulfur aroma compounds may be produced, but usually dissipate
with time. Good yeast for bottle conditioning. Attenuation:
66-70%. Flocculation: Low. Optimum Fermentation Temperature:
55-58º. Optimum Lagering Temperature: 32-37ºF.
White
Labs Specialty Yeast WLP300
Hefeweizen $6.95
Famous German yeast is a strain used in traditional, authentic wheat
beers. It produces the banana and clove nose and leaves the desired cloudy
look of traditional German wheat beers. Attenuation: 72-76; Flocculation:
Low; Temperature: 68-72°F
WLP320
American Hefeweizen $6.95
For American Hefeweizen. Unlike WLP300, this yeast produces a very
slight amount of the banana and clove notes with some sulfur, but is otherwise
a clean, produces a cloudy beer. Attenuation: 70-75; Flocculation: Low;
Temperature: 65-69°F
WLP400
Belgian Wit $6.95
Slightly phenolic and tart, this is the original yeast used to produce
Wit in Belgium. Attenuation: 74-78; Flocculation: low to medium; Temperature:
67-74°F
WLP500
Trappist Ale $6.95-
From one of the six Trappist breweries remaining in the world, produces
the distinctive fruitiness and plum characteristics. Excellent for high
gravity beers, Belgian ales, dubbels and tipples. Attenuation: 73-78; Flocculation:
low to medium; Temperature: 65-72°F
WLP530
Abbey Ale $6.95-
Used in two of the six Trappist breweries, this yeast produces the
distinctive fruitiness and plum characteristics. Excellent yeast for high
gravity beers, Belgian ales, dubbels and tipples. Attenuation: 73-78; Flocculation:
medium to high; Temperature: 66-72°F
WLP550
Belgian Ale $6.95
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, \White beers are
classic Belgian beer styles that can be created with this strain. Phenolic,
spicy flavors dominate, less fruity then WLP500. Attenuation: 72-78; Flocculation:
Medium; Temperature: 68-78°F
WLP565
Belgian Saison I $6.95
Classic Saison yeast from Wallonia. Earthy, peppery, and spicy notes,
slightly sweet. With high gravity saisons you may wish to dry the beer
with an alternate yeast after 75% fermentation. Attenuation: 65-75; Flocculation:
Medium; Temperature: 68-75°F
WLP570
Belgian Golden Ale $6.95
From East Flanders, versatile yeast that can produce light Belgian
ales to high gravity Belgian beers (12% ABV). A combination of fruitiness
and phenolic characteristics dominate the flavor profile. Attenuation:
75-80; Flocculation: Low; Temperature: 68-75°F
WLP775
English Cider $6.95
Classic cider yeast. Ferments dry, but retains flavor from apples.
Sulfur is produced during fermentation, but will disappear in first two
weeks of aging. Attenuation: 80; Flocculation: Medium; Temperature: 68-75°F
White
Labs
