Yeast

Imperial Yeast

Approximately 200 Billion Yeast Cells/Pouch
Effective for a 5 gallon batch up to 1.070 OG

Ale Yeast

Flagship – American Ale Strain
Temp: 62-72F, 16-22C // Flocculation: Medium // Attenuation: 73-74%

Independence – American Ale II Strain
Temp: 60-72F, 16-22C // Flocculation: Med-Low // Attenuation: 73-77

Pub – British Style Ale Strain
Temp: 64-70F, 18-21C // Flocculation: Very High // Attenuation: 69-74%

House – Dry English Ale Strain
Temp: 62-70F, 16-21C // Flocculation: High // Attenuation: 73-75%

Tartan – Scottish Ale Strain
Temp: 65-70F, 18-21C // Flocculation: Medium // Attenuation: 70-75%

Darkness – Irish Ale Strain
Temp: 62-72F, 17-22C // Flocculation: Medium // Attenuation: 71-75%

Barbarian – Vermont IPA Strain, “Conan”
Temp: 62-70F, 16-21C // Flocculation: Medium // Attenuation: 73-74%

Juice – London 3 Strain
Temp: 64-74F, 18-23C // Flocculation: Medium // Attenuation: 72-76%

Dry Hop – Combination of Barbarian and Citrus Strains
Temp: 64-74F, 18-23C // Flocculation: Medium // Attenuation: 74-78%

Citrus – “Brett-Like” Ale Strain
Temp: 67-80F, 19-27C // Flocculation: Low // Attenuation: 74-78%

Belgian Yeast

Whiteout – Belgian Wit Strain
Temp: 62-72F, 17-22C // Flocculation: Med-low // Attenuation: 72-76%

Triple Double – Belgian Classic Abbey Strain
Temp: 65-77F, 18-25C // Flocculation: Medium // Attenuation: 74-78%

Napoleon – French Saison Strain
Temp: 65-78F, 18-26C // Flocculation: Low // Attenuation: 77-83%

 

German Yeast

Stefon – Hefeweizen Strain
Temp: 63-73F, 17-23C // Flocculation: Low //Attenuation: 73-77%

Kaiser – German Alt Strain
Temp: 56-65F, 13-18C // Flocculation: Low //Attenuation: 73-77%

Deiter – Kolsch Strain
Temp: 60-69F, 16-20C // Flocculation: Medium // Attenuation: 73-77%

Lager Yeast

Cablecar – “California Common” Lager Strain
Temp: 55-65F, 13-18C // Flocculation: Med-High // Attenuation: 71-75%

Global – Bohemian Lager Strain
Temp: 46-56°F, 10-16°C // Flocculation: Med-Low // Attenuation: 73-77%

Harvest – Munich Lager Strain
Temp: 50-60F, 10-16C // Flocculation: Medium // Attenuation: 70-74%

Urkel – Czech Lager Strain
Temp: 52-58°F, 17-22°C // Flocculation: Medium // Attenuation: 71-75%

Wild & Sour Yeast

Suburban Brett – Brettanomyces Yeast
Temp: 64-74F, 18-23C // Flocculation: Low //Attenuation: 75-80%

Wyeast Yeast

Approximately 100 Billion Yeast Cells/Pack
Effective for a 5 gallon batch up to 1.050 OG

Ale Yeast

1007 German Ale
Temp: 55-68F, 13-20C // Flocculation: Low // Attenuation: 73-77%

1010 American Wheat
Temp: 58-74F, 14-23C // Flocculation: Low // Attenuation: 74-78%

1028 London Ale
Temp: 60-72F, 16-22C // Flocculation: Med-Low// Attenuation: 73-77%

1056 American Ale
Temp: 60-72F, 16-22C // Flocculation: Med-Low // Attenuation: 73-77%

1084 Irish Ale
Temp: 62-72F, 17-22C // Flocculation: Med // Attenuation: 71-75%

1098 British Ale
Temp: 64-72F, 18-22C // Flocculation: Med // Attenuation: 73-75%

1099 Whitbread Ale
Temp: 64-75F, 18-24C // Flocculation: Med-High // Attenuation: 68-72%

1187 Ringwood Ale
Temp: 64-74F, 18-23C // Flocculation: High // Attenuation: 68-72%

1272 American Ale II
Temp: 60-72F, 15-22C // Flocculation: Medium // Attenuation: 72-76%

1275 Thames Valley
Temp: 62-72F, 16-22C // Flocculation: Med-Low // Attenuation: 72-76%

1318 London Ale III
Temp: 64-74F, 18-23C // Flocculation: High // Attenuation: 71-75%

1332 Northwest Ale
Temp: 65-75F, 18-24C // Flocculation: High // Attenuation: 67-71%

1335 British Ale II
Temp: 63-75F, 17-24C // Flocculation: High // Attenuation: 73-76%

1450 Denny’s Favorite
Temp: 60-70F, 15-21C // Flocculation: Low // Attenuation: 74-76%

1728 Scottish Ale
Temp: 55-75F,13-24C // Flocculation: High // Attenuation: 69-73%

1968 London ESB Ale
Temp: 64-72F, 18-22C // Flocculation: Very High // Attenuation: 67-71%

2565 Kolsch
Temp: 56-70F, 13-21C // Flocculation: Low // Attenuation: 73-77%

Lager Yeast

2007 Pilsen Lager
Temp: 48-56F, 9-13C // Flocculation: Medium // Attenuation: 71-75%

2112 California Lager
Temp: 58-68F, 14-20C // Flocculation: High // Attenuation: 67-71%

2124 Bohemian Lager
Temp: 45-68F, 8-22C // Flocculation: Med-Low // Attenuation: 73-77%

2206 Bavarian Lager
Temp: 46-58F, 8-14C // Flocculation: Med-High// Attenuation: 73-77%

2278 Czech Pils
Temp: 50-58F, 10-14C // Flocculation: Med-High // Attenuation: 70-74%

2308 Munich Lager
Temp: 48-56F, 9-13C // Flocculation: Med // Attenuation: 70-74%

2633 Octoberfest
Temp: 48-58F, 9-14C // Flocculation: Med-Low // Attenuation: 73-77%

Wheat/Belgian Yeast

1214 Belgian Abbey
Temp: 68-78F, 20-24C // Flocculation: Med-Low // Attenuation: 74-78%

1388 Belgian Strong Ale
Temp: 64-80F, 18-26C // Floccultation: Low // Attenuation: 74-78%

3522 Belgian Ardennes
Temp: 65-76F, 18-24C // Flocculation: High // Attenuation: 72-76%

3711 French Saison
Temp: 65-77F, 18-25C // Flocculation: Low // Attenuation: 77-83%

3724 Belgian Saison
Temp: 70-95F, 21-35C // Flocculation: Low // Attenuation: 76-80%

3726 Farmhouse Ale
Temp: 70-84F, 21-29C // Flocculation: Medium // Attenuation: 74-79%

3787 Trappist High Gravity
Temp: 64-78F, 18-25C // Flocculation: Med // Attenuation: 74-78%

3944 Belgian Witbier
Temp: 62-75F, 16-24C // Flocculation: Med // Attenuation: 72-76%

3056 Bavarian Wheat Blend
Temp: 64-74F, 18-23C // Flocculation: Med // Attenuation: 73-77%

3068 Weihenstephan Weizen
Temp: 64-75F, 18-24C // Flocculation: Low// Attenuation: 73-77%

3638 Bavarian Wheat
Temp: 64-75F, 18-24C // Flocculation: Low // Attenuation: 70-76%

Lambic/Sour & Wild

3278 Belgian Lambic Blend
Temp: 63-75F, 17-24C // Flocculation: Varies // Attenuation: 70-80%

3763 Roeselare Ale Blend
Temp: 65-85F, 18-30C // Flocculation: Variable // Attenuation: 80%

5112 Brettanomyces Bruxellensis $13.95
Temp: 60-75F, 15-24C // Flocculation: Medium // Attenuation: Very High

5526 Brettanomyces Lambicus $13.95
Temp: 60-75F, 15-24C // Flocculation: Med // Attenuation: Very High

5335 Lactobacillus $13.95
Temp: 60-95F, 15-35C //

5733 Pediococcus $13.95
Temp: 60-95F, 15-35C //

Cider, Mead, Sake, Malolactic

4766 Cider
Temp: 60-75F, 16-24C // Flocculation: Low

4184 Sweet Mead
Temp: 65-75F, 18-24C // Flocculation: Med

4632 Dry Mead
Temp: 55-75F, 13-24C // Flocculation: Med-Low

4007 Malolactic Blend
Temp: 55-90F, 13-32C // For Reducing Malic Acid in Wine

 

 

Fermentis Dry Yeast

Approximately 60-100 Billion Yeast Cells/Pack
Effective for a 5 gallon batch up to 1.050 OG

Ale Yeast

SafAle S-04 English Ale 
Temp: 59-68F // Flocculation: High // Attenuation: 75%

SafAle US-05 American Ale 
Temp: 64-82F // Flocculation: Medium // Attenuation: 80%

SafAle K-97 German/Belgian Wheat Ale 
Temp: 59-68F // Flocculation: High // Attenuation: 75%

SafAle BE-134 Belgian Fruity Saison
Temp: 65-82F, 18-28C // Flocculation: Medium // Attenuation up to 90%

SafBrew WB-06 Wheat Ale 
Temp: 64-75F // Flocculation: Low // Attenuation: 86%

SafBrew T-58 Spicy Belgian Ale
Temp: 59-68F // Flocculation: Low // Attenuation: 70%

SafBrew S-33 Belgian Trappist Ale
Temp: 59-68F // Flocculation: Low // Attenuation: 70%

SafBrew BE-256 Belgian Abbey Ale 
Temp: 59-68F // Flocculation: High // Attenuation: 82%

Lager Yeast

SafLager S-189 Swiss Lager/Pils
Temp: 53-59F // Flocculation: High // Attenuation: 84%

SafLager S-23 German Lager/Pils
Temp: 53-59F // Flocculation: High // Attenuation: 82%

SafLager W-34/70 Bohemian Lager/Pils
Temp: 54-59F // Flocculation: High // Attenuation: 83%

Cider Yeast

SafCider Cider Yeast
Temp: 50-80F // Flocculation: High // Attenuation: 84%

Lallemand Dry Yeast

Approximately 60-100 Billion Yeast Cells/Pack
Effective for a 5 gallon batch up to 1.050 OG

Ale Yeast

Munich – Wheat Beer
Temp: 63-72F // Flocculation: Low // Attenuation: 70-75%

Nottingham – English Style Ale
Temp: 50-72F // Flocculation: High // Attenuation: 75-80%

London ESB – Classic English ESB
Temp: 65-72F // Flocculation: Low // Attenuation: 70-72%

Bry-97 – American West Coast
Temp: 59-72F // Flocculation: High// Attenuation: 75-80%

Windsor – British Ale
Temp: 59-72F // Flocculation: Low // Attenuation: 70-72%

Belle Saison – Belgian Saison
Temp: 59-95F // Flocculation: Low // Attenuation: 80+%

CBC-1 – For Cask &Bottle Conditioning
Temp: 68-72F // Use this Strain for Bottling Only

Lalvin

EC-1118 
Temp: 45-95F // Flocculation: Low // Alcohol Tolerance 18%

K1V-1116
Temp: 50-107F // Flocculation: Low // Alcohol Tolerance 18%

RC-212

Temp: 59-86F // Flocculation: Low // Alcohol Tolerance 14%

D-47 
Temp: 50-95F // Flocculation: Medium // Alcohol Tolerance 15%

71B-1122
Temp: 59-86F // Flocculation: Medium // Alcohol Tolerance 18%

Wine Dry Yeast

Approximately 60-100 Billion Yeast Cells/Pack. Effective for a 5 gallon batch up to 1.050 OG – Most Wine will be in the 1.075 – 1.085 OG Range which will require 2 Packs.

Red Star

Premier Blanc (Formerly Champagne)
Temp: 59-86F // Flocculation: Med-Low // Alcohol Tolerance 13-15%

Cote des Blancs
Temp: 64-86F // Flocculation: Low // Alcohol Tolerance 12-14%

Premier Rouge (Formerly Pasteur Red)
Temp: 64-86F // Flocculation: Low// Alcohol Tolerance 16%

Premier Cuvee
Temp: 45-95F // Flocculation: Low // Alcohol Tolerance 18%

We attempt to keep this list as up to date as possible, but we are continually improving our inventory to serve you better. Actual availability and prices subject to change without notice.