Beer Yeast
Fermentis Safale S-04 11.5 g
Known yeast for English Ales which can be used for all top fermenting beers. It has the ability to ferments quickly within 2 or 3 days 1008 - 1012 or 2 - 3° Plato and creates a compact sediment at the end of fermentation, helping to improve beer clarity.
Flocculation: High
Final Gravity: Medium
Fermentation temperature: 12-25 °C (ideally: 15-20°C)
Dosage: 0,5-0,8g / LTotal Esters: lowTotal Superior Alcohols: mediumApparent Attenuation: 75%Alcohol Tolerance: 9-11%
Package: 11,5 g
70 %
Fermentis SafBrew™DW-17 All-In-1™ for Dry Complex Beers 25gr
Unlock the potential of your brewing endeavors with SafBrew™ DW-17, a potent solution comprising Active Dry Yeast and enzymes. Tailored for the creation of rich and complex beers, this innovative blend imparts delightful fruity, woody, and subtly acidic characters to your brew.
Not just limited to complexity, SafBrew™ DW-17 is your go-to choice for fermenting very high-density worts, enabling the production of beers with an impressive alcohol content of up to 17 ABV. Elevate your brewing experience and embrace the versatility of SafBrew™ DW-17 for crafting beers that stand out with unique and sophisticated flavors.
Specifications:
Flocculation: -
Final Gravity: High
Fermentation temperature: 20-32 °C (ideally 15-20°C)
Total Esters: High
Total Superior Alcohols: High
Apparent Attenuation: 98-100%
Alcohol Tolerance: up to 17%
Dosage: 1-1,6 g / L
Package: 25 g
Fermentis Safale K-97 11,5 g
German top cropping yeast for Belgian wheat beers. Creates a large firm head when fermenting.
Specifications:
Flocculation: Low
Final Gravity: Low
Fermentation temperature: 12-25 °C (ideally 15-20°C)
Dosage: 5-8g / 10L
Total Esters: medium
Total Superior Alcohols: medium
Apparent Attenuation: 82%
Alcohol Tolerance: 9-11%
Package: 11,5 g
Fermentis SafBrew™ HA-18 HIgh Gravity Yeast 25gr
Empower Your Brewing with SafBrew™ HA-18: Crafting Excellence in High-Gravity and High-Alcohol Beers
Experience brewing mastery with SafBrew™ HA-18, a robust solution featuring POF+ Active Dry Brewer’s Yeast and enzymes. Tailored for the production of high-gravity and exceptionally high-alcohol beers, this powerhouse is your go-to choice for crafting strong ales, barley wines, and barrel-aged beers with unparalleled density.
Boasting exceptional resistance to osmotic pressure and demonstrating thermotolerance, SafBrew™ HA-18 thrives in high fermentation temperatures. Whether you're pushing the boundaries of alcohol content or aiming for a brew with remarkable density, this yeast is your ally in achieving brewing excellence.
Specifications:
Final Gravity: High
Fermentation temperature: 25-35 °C
Total Esters: High
Apparent Attenuation: 98-102%
Alcohol Tolerance: up to 18%
Dosage: 1-1,6 g / L
Package: 25 g
Fermentis SafBrew™ DA-16 for dry & flavorful beer yeast 25gr
For dry and flavorful beers, especially those like Brut IPAs, SafBrew™ DA-16 stands out as the optimal choice
This robust solution of comprising Active Dry Yeast and enzymes, specifically designed for crafting exceptionally dry and flavorful brews. Ideal for styles that emphasize fruitiness and hoppiness, such as Brut IPAs, SafBrew™ DA-16 enhances the aromatic profile and taste experience.
Moreover, SafBrew™ DA-16 is highly recommended for fermenting very high gravity wort, enabling alcohol levels to reach up to 16% ABV. This versatility makes it a go-to option for brewers seeking to push the boundaries of alcohol content while maintaining quality and character in their beers.
Specifications:
Fermentation temperature: 20-32 °C (ideally 15-20°C)
Total Esters: High
Total Superior Alcohols: High
Apparent Attenuation: 98-102%
Alcohol Tolerance: up to 16%
Dosage: 1-1,6 g / L
Package: 25 g
WHC Lab - Voss - 11gr
Embrace Nordic Brewing Excellence with Dehydrated Voss: A Voss Region Kveik Yeast.
Originating from the rustic farmhouse culture of the Voss region in Norway, our Dehydrated Voss yeast is a powerhouse strain that embodies the essence of traditional Nordic brewing. Recognized for its extreme thermotolerance, this yeast thrives in higher temperatures, with the ability to enhance its ester profile when pushed as high as 40 degrees Celsius. Expect vibrant orange and citrus esters, making it an ideal choice for a variety of beer styles.
Key Characteristics:
Origin: Voss region, Norway
Thermotolerance: Extremely high; push temperatures to 40°C for increased ester profile
Ester Formation: Orange and citrus esters, contributing to a distinctive flavor profile
ABV Tolerance: Very high, perfect for high gravity brewing
Pitching Recommendations: May require higher initial pitching temperatures and a low pitching rate; use of nutrient highly recommended to prevent stalling
Brewing Recommendations:
Yeast Type: Top fermenting ale yeast
Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial
Krausen: Produces a vigorous top krausen; use of antifoam and/or leaving more headspace is recommended
Recommended Beer Styles:
Amber Ale
Brown Ales
Imperial Stouts
IPAs
Pale Ales
Red Ales
Stouts
NEIPAs
Comparative Strains:
A43 Loki, OYL-061 Voss Kveik, WLP4045 Sigmund Voss, lallemand Voss, Magrove Jacks M12
Specifications:
Floculation: Medium
Attenuation: 76-80%
Temperature: 30-40°C
ABV Tolerance: 14%
Pitch Rate: 0.5-1g per Litre
Dynamite Turbo Yeast Nutrient 25 gr
Turbo Nutrient will work with all Turbo & Artisan yeast strains. This yeast nutrient is a special mixture of vitamins, amino acids & trace elements to ensure a rapid & complete fermentation of all washes.
Dynamite Gluco Amylase 5 gr
Gluco-amylase enzyme (saccharifying enzyme) is added to your mash to convert dextrins into fermentable sugars and is most commonly used in the production ofwhiskey, brandy or vodka.Glucoamylase can also be used to maximize yield in mashing malted grains using natural, diastatic enzyme activity.•Weight: 5g•Sufficient for: 25L of wort.•Temperature: High temperatures•Temperature tolerance: Optimal 35-50c. PH Optimal 4.5-6.Gluco-Amylase can also be used in brewing Brut-IPA and the increasingly popular Low-calorie beers.
Lallemand Wildbrew® Philly Sour™ 11 gram
Brew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.
Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew® series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention,
WildBrew Philly Sour™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
Specifications:
Beer Styles: Berliner Weisse, Gose, Lambic-style and Sour IPA's
Aromas: Sour, Apple and Stone fruit
Attenuation: High
Fermentation Range: 20-30°C
Flocculation: High
Alcohol tolerance: 9%
Pitching Rate: 5-10 g / 10 L
SafBrew™ LD-20, bottom-fermenting dry yeast - 25 g
SafBrew™ LD-20 is the perfect choice for producing very dry and neutral lager beers with reduced residual sugars. This All-In-1™ solution of active dry yeast and enzymes allows for the production of beers with the same alcohol content but up to 20% fewer carbohydrates, including dextrins.
Specifications:
Attribute
Value
Total esters
Low-medium
Total higher alcohols
Low-medium
Apparent attenuation
98-102%
Sedimentation time
Fast
Alcohol tolerance
10-11%
Phenolic Off-Flavor
-
Sensory Profile:
SafBrew™ LD-20 is an All-In-1™ solution from Fermentis, especially for dry lagers with a fairly neutral flavor profile. With the influence of the selected yeast, this solution performs well under various brewing conditions, even at low fermentation temperatures.
Dosage / Temperature:
Dosage: 160 to 240 g/hl ideally at 12°C – 20°C (53.6°F – 68.0°F).
Usage:
Direct Pitching:
Directly pitch into the fermenter at a fermentation temperature of 12°C – 20 °C (53.6°F – 68.0°F).
With Prior Rehydration:
Rehydrate the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).
Leave to rest for 15 minutes.
Gently stir.
Pitch into the fermenter.
Included in delivery: 1 x 25 g SafBrew™ LD-20, bottom fermenting dry yeast
WHC Lab - Après Ski - 11 gr BBE 30-06-2025
Meet the latest lager strain from WHC Lab, Après Ski. Straight from the pristine Swiss Alps—Alpine Lager. Sourced from the esteemed Hurlimann Brewery, this strain is designed to craft lagers with exceptional sessionability. Known for its cleanliness, slight floral and fruity notes, and low ester production, Alpine Lager is a versatile and reliable option for those seeking the perfect house lager strain.
Key Characteristics:
Origin: Hurlimann Brewery, Swiss Alps
Sessionability: Produces lagers with high sessionability
Flavor Profile: Clean with slight floral and fruity notes
Ester Production: Low, ensuring a crisp and clean finish
Flocculation: Good flocculation for clear and well-settled lagers
Yeast Type: Lager yeast (Saccharomyces pastorianus)
Recommended Beer Styles:
Bock
German Lagers
Helles
Lagers
Pilsner
Comparative Strains:
Saflager S-189
Specifications:
Floculation: Low-medium
Attenuation: 73-80%
Temperature: 8-16°C
ABV Tolerance: 11%
Pitch Rate: 1g per Litre
Omega Propper Starter®
Propper Starter – Concentrated Wort
Want to brew beer but need a starter for your yeast? No problem! Propper Starter’s concentrated wort makes it easy to build healthy yeast cells. Perfect for high-gravity beers, cold fermentations, or if your yeast packs are nearing expiration – a starter is always the golden solution! With Propper Starter, there’s no need to wait for boiling and cooling.
Simply mix one can with an equal amount of boiled water in an Erlenmeyer flask (or similar container) to produce 1 liter of ready-to-use starter wort. Boost your yeast count and vitality with ease.
Yield: One can makes 1 liter of yeast starter.
Contents: 473 ml (16 oz) concentrated wort
WHC Lab - LAX - 11gr
Introducing WHC LAX (Chico Strain): Elevate Hop Aromas with a California Ale Yeast.
Crafted from a renowned California brewery, our LAX (Chico Strain) ale yeast is your key to accentuating hop aromas, especially in dry-hopped beers. Known for its neutral aroma profile, this strain allows the true essence of hops to shine, making it perfect for West Coast IPAs, pale ales, and other hop-forward styles.
Key Characteristics:
Origin: Isolated from Sierra Nevada Brewery in California
Attenuation: Medium, Low
Aroma: Neutral, designed to enhance hop aromas, particularly in dry-hopped beers
Ideal for: West Coast IPAs, brown ales, imperial stouts, and more
Brewing Recommendations:
Yeast Type: Top fermenting ale yeast
Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial
Krausen: Produces a vigorous top krausen; use of antifoam and/or leaving more headspace is recommended
Recommended Beer Styles:
Brown Ales
Imperial Stouts
Westcoast IPAs
Pale Ales
Red Ales
American Pale Ale
Comparative Strains:
Fementis US-05, WLP001 California Ale Yeast, Lallemand Bry-97, Wyeast 1056 American Ale Yeast, Mangrove Jacks M44
Specifications:
Floculation: Low-medium
Attenuation: 76-80%
Temperature: 18-22°C
ABV Tolerance: 13%
Pitch Rate: 0.5-1.5g per Litre
WHC Lab - Bond - 11 gr
Introducing Whitbread Dry: Dried English Ale Yeast for Exceptional Dark Styles
Unleash the brewing potential of your dark ales with our dried Whitbread Dry English Ale yeast. Known for its high attenuation and the formation of fruity esters during fermentation, this strain is crafted to perfection for stouts, porters, and brown ales.
Key Characteristics:
Origin: Whitbread Dry, a hallmark of English ale brewing
Attenuation: High, ensuring a dry finish
Ester Formation: Fruity esters enhance flavor complexity
Ideal for: Dark styles such as stouts, porters, and brown ales
Brewing Recommendations:
Yeast Type: Top cropping ale yeast
Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial
Krausen: Produces a vigorous top krausen; use of antifoam and/or leaving more headspace is recommended
Recommended Beer Styles:
Brown Ales
Imperial Stouts
IPAs
Pale Ales
Red Ales
Stouts
Comparative Strains:
Fementis S-04, OYL-006 British Ale I, WLP007 English Dry, Wyeast 1098 British Ale Yeast
Specifications:
Floculation: High
Attenuation: 76-80%
Temperature: 16-21°C
ABV Tolerance: High 14%
Pitch Rate: 0.5-1 gr L
Gozdawa Noble Saison 10 gr
Gozdawa Noble Saison is the most famous yeast strain applied for Saison beer style. It has its origin in the Walloon Region. Can be used to all farmhouse beer styles like Grisette, de Garde and many others belgian styles. Provides noble aroma with slightly citrusy and pepper notes. High attenuation, low flocculation and sedimentation.
Fermentation: Top
Optimal temperature: 16°C-24°C
ABV: max. 12,2%
Attenuation: max. 83%
Flocculation: low
Mix into sterile wort or water at ratio of 10:1 by weight for approx. 30 min. at a temperature of 27° (+/-3°). Recommended dosage for optimal temperature: 40-80g / hl.
WHC Lab - Low Rider Mk2 - 11g
Renowned for its suitability in both lower ABV styles and classic cask ales, this low attenuating yeast is your ticket to a smooth sailing booze cruise. With a unique characteristic of being unable to ferment maltotriose, it maintains a low attenuation value, typically in the mid 60s, influenced by mash temperature and grain bill.
Primarily tailored for table/session styles and non-alcoholic beers, this updated strain offers a moderate level of biotransformation and glycerol production. These features contribute to a fuller mouthfeel and enhanced complexity in the final product.
Moreover, this yeast strain boasts an impressive ability to amplify tropical and citrus hop aromas. Brace yourself for a delightful explosion of juicy pineapple, mango, and citrus notes, elevating your beer to new heights of flavor and aroma.
Recommended Beer Styles:
Non-Alcoholic beers
Session IPA
Specifications:
Floculation: Medium
Attenuation: 63-68%
Temperature: 18-22°C
ABV Tolerance: 9%
Pitch Rate: 0.5-1g per Litre
WHC Lab - Après Ski - 11 gr
Meet the latest lager strain from WHC Lab, Après Ski. Straight from the pristine Swiss Alps—Alpine Lager. Sourced from the esteemed Hurlimann Brewery, this strain is designed to craft lagers with exceptional sessionability. Known for its cleanliness, slight floral and fruity notes, and low ester production, Alpine Lager is a versatile and reliable option for those seeking the perfect house lager strain.
Key Characteristics:
Origin: Hurlimann Brewery, Swiss Alps
Sessionability: Produces lagers with high sessionability
Flavor Profile: Clean with slight floral and fruity notes
Ester Production: Low, ensuring a crisp and clean finish
Flocculation: Good flocculation for clear and well-settled lagers
Yeast Type: Lager yeast (Saccharomyces pastorianus)
Recommended Beer Styles:
Bock
German Lagers
Helles
Lagers
Pilsner
Comparative Strains:
Saflager S-189
Specifications:
Floculation: Low-medium
Attenuation: 73-80%
Temperature: 8-16°C
ABV Tolerance: 11%
Pitch Rate: 1g per Litre
Yeast Bottle - Sterilisable Glas, 2000 ml
Sterilisable glass.
Ideal for storage/propagation of yeast.
Sterilisable at 140 °C
Volume: 2000 ml
20 %
Mangrove Jack's Versa Lager M24 10g
Versa Lager (“versatile”) is a new, high-performance lager yeast strain. It ferments quickly and in a wide temperature range from 10 to 25 °C. This makes it a hybrid yeast, so to speak. It remains neutral in taste and allows the malt and hops (e.g. India Pale Lager) to take precedence. This yeast is “powered by LalBrew Novalager”, which means that the yeasts are identical. Yeast type: bottom-fermenting (lager yeast) Temperature range: 10 - 25 °C Final fermentation degree (EVG): low (78 - 84 %) Sedimentation: medium
Dosage: 10 g / 10 l (from 13 °P original gravity: 15 - 20 g / 10 l) Alcohol tolerance: - Beer style: Lager beers of all kinds, e.g. Pils, Helles, Münchner Dunkel, Rauchbier, etc.
Easy Propper Starter - 4 Pack
Propper Starter - concentrated wort
Do you want to brew beer but still need a starter for your yeast? No problem!Propper Starter's concentrated flavor makes it easy to propagate your yeast properly! For example, if you brew high-proof beers or want to ferment your beer cold or if your yeast packs are about to expire, a starter is always the golden solution! There is no waiting to cook and cool down with Propper Starter!
Simply mix a can with an equal amount of boiled water in an Erlenmeyer flask (or similar vessel) to make one liter of finished starter seasoning. To increase the amount of yeast cells and their vitality, just use a starter with a can of Propper Starter!
One can of Popper Starter makes 1 liter of yeast starter.Content: 4 cans, each 473 ml (16 oz) concentrated wortDelivery: 4 cans
You can find the general instructions for the yeast starter in our knowledge database:https://wissen.hobbybrauerversand.de/how-to-hefestarter/
WHC Lab - Hornindal Kveik - 11gr
Introducing Dried Hornindal: A Thermotolerant Kveik Yeast Strain from Norway.
WHC Lab Hornindal yeast strain originates from the Hornindal region in Norway, belonging to the esteemed Kveik family. Similar to other Kveik strains like Voss, this thermotolerant yeast thrives at higher temperatures, promoting the production of tropical fruit esters. Notably, it excels in crafting dark styles such as imperial stouts.
Key Attributes:
Ideal for IPA's and Pale Ales, offering delightful notes of tangerine, pineapple, and mango.
Boasts a rapid fermentation rate and high flocculation at elevated temperatures.
Origin: Kveik isolate from the Hornindal region in Norway.
Usage Guidelines:
Dried Hornindal yeast may require pitching at a higher temperature range than other brewery yeasts. Recommended wort temperature exceeds 28°C but should not exceed 37°C.
Consider a low pitching rate when combining with other yeast strains.
Like other Kveik yeasts, it benefits from a double dose of nutrient.
While oxygenation and/or rehydration may not be necessary for generation zero, they can be beneficial.
Recommended Beer Styles:
Double IPAs
Imperial Stouts
IPAs
NEIPAs
Pale Ales
Porters
Red Ales
Stouts
Comparative Strains: WLP521 Horindal kveik ale yeast, OYL-091 Hornindal Kveik
Specifications:
Floculation: High
Attenuation: 73-80%
Temperature: 28-37°C
ABV Tolerance: 14%
Pitch Rate: 0.5-1g per Litre
WHC Lab - Farmhouse Vibes - 11gr
Introducing WHC Farmhouse Vibes: Elevate Your Saisons with Diastatic Brilliance.
This dried Dupont offers a diastatic farmhouse Saison yeast, crafted for brewers seeking high attenuation, a dry beer profile, and a luxurious mouthfeel through elevated glycerol production. Originating from the esteemed Brasserie Dupont, this phenolic yeast promises a delightful bouquet of pepper and fruit, bringing a touch of Belgian sophistication to your brews.
Key Characteristics:
Origin: Brasserie Dupont, a renowned Belgian brewery
Attenuation: High, ensuring a dry beer profile
Glycerol Production: High rate for a lush mouthfeel
Phenolic Profile: Expect a bouquet of pepper and fruit
STA1 Positive, Promoter Region Positive
Brewing Recommendations:
Yeast Type: Diastatic farmhouse Saison yeast (Saccharomyces cerevisiae)
Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial
Recommended Beer Styles:
Belgian Ale
Belgian Pale Ale
Belgian Strong Ale
Saison
Sours
Comparative Strains:
Lallemand Belle Saison, Wyeast 3724 Belgian Saison, WLP565 Saison Ale Yeast
Specifications:
Floculation: Low-Medium
Attenuation: 80+%
Temperature: 19-26°C
ABV Tolerance: 12%
Pitch Rate: 0.5-1g per Litre
Gozdawa Classic Belgian Witbier 10 gr
Gozdawa Classic Belgian Witbier a is yeast strain applied for the top fermentation beers, dedicated for Witbier and beer with spices. Average flocculation and sedimentation.
Fermentation: Top
Temperature: 16-25°C
Optimal temperature: 20°C-24°C
ABV: max. 6,8%
Attenuation: max. 78%
Flocculation: middle to low
Mix into sterile wort or water at ratio of 10:1 by weight for approx, 30 min. at a temperature of 27° (+/-3°). Recommended dosage for optimal temperature: 50-80g / hl.