Yeast

Imperial Yeast $10.99/Can

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

Ale Yeast

Flagship – American Ale Strain
Temp: 62-70F, 16-21C // Flocculation: Medium // Attenuation: 73-74%

Independence – American Ale II Strain
Temp: 60-72F, 16-22C // Flocculation: Medium // Attenuation: 72-76%

Joystick – PacMan from Rogue
Temp: 60-70F, 16-21C // Flocculation: Med-High// 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%

Workhorse – Belgian High-Gravity Strain
Temp: 65-75F, 18-25C // Flocculation: Medium // Attenuation: 72-77%
Gnome – Ardennes Belgian Style Strain
Temp: 65-75F, 18-24C// Flocculation: Med-high // Attenuation: 72-76%

Rustic – Farmhouse Belgian Strain
Temp: 68-80F, 20-27C // Flocculation: Medium // Attenuation: 72-76%

Monastic – High-Gravity Abbey Style Strain
Temp: 68-78F, 20-26C // Flocculation: Medium low // 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

Sour Batch Kidz – Belgian Saison Blended w/Lacto and 2 Bretts
Temp: 68-76F, 20-24 // Flocculation: Low // Attenuation: 80%+

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

Loki – Norwegian Farmhouse Strain
Temp: 60-100F, 15-38C // Flocculation: Med-High // Attenuation: 75-85%

Wyeast Yeast $7.95/Pack

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, 16-21C // Flocculation: Med-Low// Attenuation: 73-77%

1056 American Ale
Temp: 64-72F,15-22C // Flocculation: Med-Low // Attenuation: 73-77%

1084 Irish Ale
Temp: 62-72F, 16-22C // 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: Med-High // Attenuation: 72-76%

1275 Thames Valley
Temp: 62-72F, 16-22C // Flocculation: Med-Low // Attenuation: 77%

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: 73-75%

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

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

2114 Belgian Abbey
Temp: 68-78F, 20-24C // Flocculation: Med-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%

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

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

4134 Sake
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

Red Star

Premier Blanc (Formerly Champagne) $1.25
Temp: 59-86F // Flocculation: Med-Low // Alcohol Tolerance 13-15%

Cote des Blancs $1.25
Temp: 64-86F // Flocculation: Low // Alcohol Tolerance 12-14%

Montrachet $1.25
Temp: 59-86F // Flocculation: Low // Alcohol Tolerance 13%

Premier Rouge (Formerly Pasteur Red) $1.25
Temp: 64-86F // Flocculation: Low// Alcohol Tolerance 16%

Premier Cuvee $1.25
Temp: 45-95F // Flocculation: Low // Alcohol Tolerance 18%

White Labs Yeast $8.95/Pack

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

Ale Yeast

WLP001 California Ale
Temp: 68-72F // Flocculation: Med // Attenuation: 73-80%

WLP002 English Ale
Temp: 65-68F // Flocculation: Very High // Attenuation: 63-70%

WLP004 Irish Ale
Temp: 65-68F // Flocculation: Med-High// Attenuation: 69-74%

WLP005 British Ale
Temp: 65-70F // Flocculation: High// Attenuation: 67-74%

WLP007 Dry English Ale
Temp: 65-70F // Flocculation: Med-High // Attenuation: 70-80%

WLP013 London Ale
Temp: 66-71F // Flocculation: Med // Attenuation: 67-75%

WLP028 Edinburgh Ale
Temp: 65-70F // Flocculation: Med // Attenuation: 70-75%

WLP029 German Ale/Kolsch
Temp: 65-69F // Flocculation: Med // Attenuation: 72-78%

WLP041 Pacific Ale
Temp: 65-68F // Flocculation: High // Attenuation: 65-70%

WLP051 California Ale V
Temp: 66-70F // Flocculation: Med-High // Attenuation: 70-75%

WLP060 American Ale
Temp: 68-72F // Flocculation: Medium // Attenuation: 72-80%

WLP080 Cream Ale
Temp: 65-70F // Flocculation: Medium // Attenuation: 75-80%

WLP090 San Diego Super
Temp: 65-68F // Flocculation: Med-High // Attenuation: 76-83%

WLP099 Super High Gravity Ale
Temp: 65-69F, 16-22C // Flocculation: Medium // Attenuation: 80+%

Wheat/Belgian Yeast

WLP300 Hefeweizen Ale
Temp: 68-72F // Flocculation: Low // Attenuation: 72-76%

WLP320 American Hefeweizen Ale
Temp: 65-69F // Flocculation: Low // Attenuation: 70-75%

WLP380 Hefeweizen Ale IV
Temp: 66-70F // Flocculation: Low // Attenuation: 73-80%

WLP400 Belgian Wit Ale
Temp: 64-72F, 18-22C // Flocculation: Med-Low // Attenuation: 74-78%

WLP500 Monastery Ale
Temp: 65-72F // Flocculation: Med-Low // Attenuation: 68-72%

WLP545 Belgian Strong Ale
Temp: 66-72F // Flocculation: Medium // Attenuation: 78-85%

WLP568 Belgian Style Saison
Temp: 70-80F // Flocculation: Medium // Attenuation: 70-80%

WLP570 Belgian Golden Ale
Temp: 68-75F // Flocculation: Low // Attenuation: 72-76%

WLP590 French Saison
Temp: 69-75F // Flocculation: Medium // Attenuation: 73-80%

WLP630 Berliner Weisse Blend
Temp: 68-72F // Flocculation: Medium // Attenuation: 73-80%

Cider Yeast

WLP776 English Cider
Temp: 64-75F // Flocculation: Medium // Attenuation: 80-100%

Lager Yeast

WLP802 Czech Budejovice Lager
Temp: 50-55F // Flocculation: Medium // Attenuation: 75-80%

WLP810 San Francisco Lager
Temp: 58-65F // Flocculation: High // Attenuation: 65-70%

WLP830 German Lager
Temp: 50-55F // Flocculation: Medium // Attenuation: 74-79%

WLP838 Southern German Lager
Temp: 50-55F // Flocculation: Med-High // Attenuation: 68-76%

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 $4.95
Temp: 59-68F // Flocculation: High // Attenuation: 75%

SafAle US-05 American Ale $4.95
Temp: 64-82F // Flocculation: Medium // Attenuation: 80%

SafAle K-97 German/Belgian Wheat Ale $5.95
Temp: 59-68F // Flocculation: High // Attenuation: 75%

SafBrew WB-06 Wheat Ale $5.95
Temp: 64-75F // Flocculation: Low // Attenuation: 86%

SafBrew T-58 Spicy Belgian Ale $5.95
Temp: 59-68F // Flocculation: Low // Attenuation: 70%

SafBrew S-33 Belgian Trappist Ale $5.95
Temp: 59-68F // Flocculation: Low // Attenuation: 70%

SafBrew BE-256 Belgian Abbey Ale $5.95
Temp: 59-68F // Flocculation: High // Attenuation: 82%

Lager Yeast

SafLager S-189 Swiss Lager/Pils $5.95
Temp: 53-59F // Flocculation: High // Attenuation: 84%

SafLager S-23 German Lager/Pils $5.95
Temp: 53-59F // Flocculation: High // Attenuation: 82%

SafLager W-34/70 Bohemian Lager/Pils $6.95
Temp: 54-59F // Flocculation: High // Attenuation: 83%

Cider Yeast

SafCider Cider Yeast $4.95
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 $4.95
Temp: 63-72F // Flocculation: Low // Attenuation: 70-75%

Nottingham – English Style Ale $4.95
Temp: 50-72F // Flocculation: High // Attenuation: 75-80%

London ESB – Classic English ESB $4.95
Temp: 65-72F // Flocculation: Low // Attenuation: 70-72%

Bry-97 – American West Coast $4.95
Temp: 59-72F // Flocculation: High// Attenuation: 75-80%

Windsor – British Ale $4.95
Temp: 59-72F // Flocculation: Low // Attenuation: 70-72%

Belle Saison – Belgian Saison $4.95
Temp: 59-95F // Flocculation: Low // Attenuation: 80+%

CBC-1 – For Cask &Bottle Conditioning $4.95
Temp: 68-72F // Use this Strain for Bottling Only

Lalvin

EC-1118 $1.25
Temp: 45-95F // Flocculation: Low // Alcohol Tolerance 18%

K1V-1116 $1.25
Temp: 50-107F // Flocculation: Low // Alcohol Tolerance 18%

RC-212 $1.25
Temp: 59-86F // Flocculation: Low // Alcohol Tolerance 14%

D-47 $1.25
Temp: 50-95F // Flocculation: Medium // Alcohol Tolerance 15%

71B-1122 $1.25
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.