Top fermenting yeast for a certain and constant fermentation, also for bottle conditioning. A popular yeast for all purposes, robust, for an excellent aroma. An be used for special beers, wheat beers, and abbey beers. Specifications: Flocculation: Medium Final Gravity: High Fermentation temperature: 12-25 °C (ideally 15-20°C) Dosage: 0,5-1g / LTotal Esters: Medium Total Superior Alcohols: Medium Apparent Attenuation: 70% Alcohol Tolerance: 9-11% Can be used for re-fermentation in the bottle. Package: 100 g

Explore the Flavorful World of LalBrew® Verdant IPA™ - Crafted in Collaboration with Verdant Brewing Co. (UK) LalBrew® Verdant IPA™ is the result of a special collaboration with Verdant Brewing Co. (UK), carefully selected for its remarkable ability to produce an array of hop-forward and malty beers. Prepare to be captivated by prominent notes of apricot, coupled with delightful undertones of tropical fruit and citrus, seamlessly intertwining with hop aromas. This strain, with its medium-high attenuation, brings to life a brew that balances a soft and harmonious malt profile, offering slightly more body than your typical American IPA yeast strain. LalBrew® Verdant IPA™ is a highly versatile strain that lends itself beautifully to a wide range of beer styles. Whether you're crafting a New England IPA (NEIPA), an English IPA, an American Pale, an English Bitter, a Sweet Stout, or even a Sour beer, this yeast strain is your ideal companion. Elevate your brewing experience and explore the myriad of flavors that LalBrew® Verdant IPA™ brings to your beer creations. Order now and embark on a journey through hop-forward and malty beer styles, enriched by this exceptional yeast strain. Craft your beers with confidence and savor the art of brewing. Specifications: Beer styles: NEIPA, English IPA, American Pale, Sweet stout, Sours Aroma's: Apricot, Tropical fruit Attenuation: Medium - High Fermentation Range: 18-23°C Flocculation: Moderate Alcohol tolerance: 12% Pitching Rate: 50-100 g /1 HL

Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavour notes typical of wheat beers. Specifications: Flocculation: Low Final Gravity: High Fermentation temperature: 12-25 °C Dosage: 5-8g / 10L Total Esters: Medium Total Superior Alcohols: High Apparent Attenuation: 86% Alcohol Tolerance: 9-11% Package: 100 g

This bottom cropping yeast is the first Saccharomyces Carlberensis in dried form/ Perfect for real pilsner type beers. This strain originates from Berlin and is an often used yeast in Western European breweries. Creates fruity and ester rich pilsners beers. Specifications: Flocculation: High Final Gravity: Medium Also suitable for stronger beers, till 22° Plato Fermentation temperature: 9-22 °C, ideally 12-15°C Dosage: 8-12g / L, NOTE: with temperatures under 12°C increase dosage to 2-3g/L Total Esters: Low Total Superior Alcohols: Low Apparent Attenuation: 82% Alcohol Tolerance: 9-11% Package: 100 g

Elevate Your Hazy/Juicy IPAs with White Labs WLP066 London Fog Yeast® Embark on a flavor journey with WLP066 London Fog Yeast®, White Labs' premier choice for crafting the most popular Hazy/Juicy IPAs. This dynamic yeast strain promises to impart enticing notes of pineapple and ruby red grapefruit, perfectly balanced with hops and a touch of residual sweetness, resulting in a luxurious velvety mouthfeel. Indulge your taste buds and take your IPA to new heights by choosing London Fog®. Transform your brewing experience and savor the aromatic delights that this exceptional yeast strain brings to your Hazy/Juicy IPAs. Unleash the full potential of your beer with WLP066 London Fog Yeast® today! Specifications: Attenuation: 75-82% Flocculation: Low to Medium Optimal Fermentation temperature: 17-21°C Alcohol Tolerance: Medium (5-10%) STA1: Negative Beerstyles: Hazy/juicy IPA, American IPA, Double IPA, Barleywine, Blonde Ale, Pale Ale, Imperial Stout

A very neutral strain even when fermented in higher gravity worts and warmer temperatures. Tangy citrus and pine hops aromas will be enhanced as well as toasted and dark malt notes.Recommended for: American Style Pale Ale, American Double IPA, American Style Imperial StoutsFlocculation: High (4/5)Attenuation: 77-85%Recommended fermentation temperature: 18-23°C Alcohol Tolerance: till 10% ABVContent: 10 gr - for max. 25 litresKeep refrigerated.

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. This is the most used yeast strain for brewing lagers, due to its technological characteristics. It produces the best flavours for lager bers when the fermentation is done at 10-14 °C. Flocculation: High Final Gravity: Medium Fermentation temperature: 9-22°C / ideally 12-15 °C Dosage: 0,8-1,2g / L NOTE: with temperatures under 12°C increase dosage to 2-3g/LTotal Esters: LowTotal Superior Alcohols: LowApparent Attenuation: 82%Alcohol Tolerance: 9-11% Package: 100 g

Attenuation: >80-100% Flocculation: Medium Optimum Fermentation Temperature: 68-75F Alcohol Tolerance: Medium - High 50-75 billion cell count vial

Bottom cropping yeast, originating from Swiss and from Weihenstephan with a neutral flavour development. Specifications: Flocculation: High Final Gravity: High Fermentation temperature: 9-22°C (12-15°C is ideal) Total Esters: Low Total Superior Alcohols: Low Apparent Attenuation: 82% Alcohol Tolerance: 9-11% Dosage: 0,5 - 1 gram / liter, NOTE: with temperatures under 12°C increase dosage to 20-30g/L Package: 100 g

Gozdawa Old German Altbier 9 is yeast strain applied for the top fermentation beers, recommended for German Alts and British Dark Ale. Good flocculation and average sedimentation. Fermentation: Top Temperature: 12-25°C Optimal Temperature: 15-20°C Attenuation: Max 80% Flocculation: Middle to low ABV: Max 6.9% Mix into sterile wort or water at ratio of 10:1 by weight for approx. 30 min. at a temperature 27° (+/- 3°). Recommended dosage for optimal temperature: 40-70g / hl.

'The original Prise de Mousse’ was selected by the Institut Oenologique de Champagne (IOC) in the Champagne region. This Lalvin EC 1118® Champagne yeast is usable for producing white base wines for Champagne as well as in-bottle fermentation wines. Champagne yeast suitable for white, red and rosé wines and ciders Specifications: Ferments from 10°C Quick clarification and very compact sediment MLF (malo) compatible Positive contribution to SO2 policy Prevents spontaneous MLF (malo) Saccharomyces cerevisiae var. bayanus 5 g package Dosage 4.5 g/23 l

LALBREW VOSS™ - Embrace the Heritage of Norwegian Kveik Yeast Kveik, a Norwegian word denoting yeast, is an integral part of the Norwegian farmhouse brewing tradition. For generations, kveik has been preserved through drying and passed down as a cherished tradition. It is the original, traditional dried yeast! The LalBrew Voss™ strain, at the heart of this tradition, was acquired from Sigmund Gjernes of Voss, Norway. He has faithfully nurtured this culture using time-honored methods since the 1980s and generously shared it with the broader brewing community. LalBrew Voss™ is a remarkable yeast strain that accommodates a broad spectrum of fermentation temperatures, ranging from 25 – 40°C (77 – 104°F), with an especially high optimal range of 35 – 40°C (95 – 104°F). This versatile yeast delivers impressively fast fermentations within its optimal temperature range, with full attenuation typically reached within 2-3 days. The flavor profile of LalBrew Voss™ remains consistent across this wide temperature range, offering a neutral base with delicate fruity notes reminiscent of orange and citrus. This strain is a testament to the rich heritage of Norwegian brewing, bridging tradition with modern convenience. Discover the heritage of Norwegian kveik yeast with LalBrew Voss™ and craft exceptional beers that pay homage to this unique tradition. Order now and experience the convenience and reliability of this remarkable yeast strain in your brewing endeavors. Beer Styles: Norwegian Farmhouse Ales, Fast-fermented neutral Ales Aroma: Relatively neutral at high temp, Slight Orange/citrus notes Attenuation: 76-82% flocculation: very high alcohol tolerance: 12% ABV fermentation temperature: 25-40°C | optimal temperature range: 35-40°Cdosage: 100 g/hl

White Labs WLP705 Sake yeast. For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. Attenuation: 80% Flocculation: N/A Optimum Fermentation Temperature: 21 °C Alcohol Tolerance: 16% 50-75 billion cell count vial

Brewing Low Alcohol Beer with Saccharomycodes ludwigii Yeast Discover the advantages of using Saccharomycodes ludwigii, a non-conventional brewing yeast strain, for crafting low-alcohol beer. This particular strain stands out for its lower ethyl acetate production compared to similar strains, making it a preferred choice. Saccharomycodes ludwigii exclusively ferments glucose, sucrose, and fructose, avoiding the fermentation of maltose and other larger sugars. This characteristic makes it ideal for producing low alcohol beer across various styles. While categorized as a wild yeast, Saccharomycodes ludwigii doesn't pose a typical beer spoiler threat due to its inability to ferment larger sugars. To successfully brew low-alcohol beer using this strain, a modified recipe is essential. Keep in mind that attenuation ranges may vary based on the specific recipe and mash profile employed. Experiment with this unique yeast strain to unlock new possibilities in low-alcohol beer brewing. Attenuation:0-20% Flocculation: Medium Optimum Fermentation Temperature: 20-24°C Alcohol Tolerance: Low (2-5%) STA1: Negative Brewing Non Alochol/Low alcohol beers requires special techniques and skills. In the links below you will find the most important steps and information you need to brew low/non alcoholic beers: Quick tips for brewing Non-Alcoholic and Low alcohol beer. Best Practices for brewing Low alcohol/Non-Alcoholic Beers, part 1 Best Practices for brewing Low alcohol/Non-Alcoholic Beers, part 2

This typical yeast is recommended for Belgian Saisons and is characterized by a particularly high fermentation rate. It results in fruity aromas with a spicy character, like that of clove. This strain produces very refreshing and drinkable beers. Specifications: Flocculation: High Final Gravity: Low Fermentation temperature: 18-28°C Total Esters: Medium Total Superior Alcohols: Medium Apparent Attenuation: 90% Alcohol Tolerance: 9-11% Package: 100 g Dosage: In primary fermentation: 50-80 g / hl For refermentation in bottle: 2.5-5 g / hl

White Labs WLP675 Malolactic Bacteria I. Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons. Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria. General Instructions Wait for fermentation to reach a gravity of approximately 5 Brix, towards the end of fermentation. Warm culture to room temperature and inoculate must. If one inoculates at the beginning of fermentation, the yeast and WLP675 could compete for resources and may cause a stuck fermentation. To determine the completion of the MLF (malolactic fermentation), monitor the depletion of malic acid. The accepted value for a completed MLF is around 30ppm. Inoculations larger than 59 gallons To inoculate larger volumes, we recommend inoculating with a larger culture. If time is not an issue, one can propagate the bacteria to larger volumes, but keep in mind that malolactic bacteria is a slow-growing, fastidious organism. Depending on the size of the propagation, it could take weeks to grow. Propagation Instructions White Labs recommends allowing 7 days for tenfold growth. The best media for propagation is apple or grape juice (or must, if available), supplemented with fructose, malic acid, and nutrients such as that contained in MRS broth. Approximately 2% of the total volume of media can be composed of finished wine, in order to acclimate the bacteria to alcoholic conditions. We recommend an incubation temperature of 30˚C. Optimal pH The optimal pH is approximately 4.0, but WLP675 will handle a pH of 3.3 in red wines and 3.1 in white. Additional Information WLP675 has a high tolerance to low pH (3.0), low temperature environments (down to 55˚F or 12˚C), and high alcohol percentages (up to 15% alcohol by volume). SO2 The SO2 tolerance = 10ppm

This top fermenting yeast is perfect for brewing Saison beers and special beers. It is a yeast with a somewhat peppery and spicy flavour development. Specifications: Flocculation: Medium Final Gravity: High Fermentation temperature: 12-25 °C (ideally 15-20°C) Dosage: 0,5-1g / L  Total Esters: High Total Superior Alcohols: Medium Apparent Attenuation: 70% Alcohol Tolerance: 9-11% Can also be used for bottle conditioning. Package: 100 g

Well known English Ale yeast that can be used for all top fermenting beers. Provide rapid fermentation within 2 - 3 days 1008 - 1012 or 2 - 3° Plato and forms a compact sediment at the end of fermentation which improves clarification.Specifications: Sedimentation: high Final density: medium Fermentation temperature: 12 - 25°C. (ideal: 15-20°C) Usage dose : 0.5 - 0.8 g / liter Total esterification: low Higher alcohols: medium Apparent attenuation : 75% Alcohol tolerance: 9-11% Packaging: 100 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: 100 g

WLP715 is a classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors. Specifications: Flocculation: Low Alcohol tolerance: high (15%+) Fermentation temprature: 21-24°C STA1: Negative WLP720 can be used for: Cider, Dry Mead, Sweet Mead and White Wine, Specialty Beers

A top fermenting yeast, the best known yeast from Amerika. Also available as a ready-to-use dry yeast. For well-balanced beers with low diacetyl and a very clean, crisp end palate. Specifications: Flocculation: Medium Final Gravity: Medium Fermentation temperature: 12-25 °C (ideally 15-22°C) Dosage: 0,5-1g / LTotal Esters: low Total Superior Alcohols: medium Apparent Attenuation: 81% Alcohol Tolerance: 9-11% Package: 100 g

Craft Your Perfect Hazy Brew with this New England-Style IPA Strain Blend Elevate your brewing game with our carefully curated blend of favorite New England-style IPA strains. Designed to create beers with a mesmerizing hazy appearance and an explosion of tropical, fruit-forward esters, this blend is a game-changer for IPA enthusiasts. Experience the best of both worlds as this unique blend produces dry yet juicy beers. Indulge in the delightful mango and pineapple characteristics that not only enhance the flavor profile but also contribute to added drinkability. Whether you're a seasoned brewer or a passionate homebrewer, our blend opens the door to a world of creativity and bold flavors. Unleash the full potential of your New England-style IPA with this expertly crafted strain blend. From its hazy allure to its tantalizing esters, every sip promises a journey into the tropical paradise of brewing. Cheers to creating beers that leave a lasting impression! Specifications: Attenuation: 75-82% Flocculation: Low/Medium Optimal Fermentation temperature: 20-22°C Alcohol Tolerance: Medium/High (8-12%) STA1: Positive Beerstyles: Hazy/juicy IPA, Blond Ale, Pale Ale

Top fermenting yeast for wheat beers. Provides banana and clove accents, balanced with spicy aromas. Produces wheat beers with a creamy mouthfeel and rich body. This yeast strain is characterized by a low flocculation, ideal for beer types that are served cloudy.Suitable for Hefeweizen, Kristal Weizen, Dunkel Weizen and all types of wheat beers (Witbier).Flocculation: Low (2/5)Attenuation: 70-75%Recommended fermentation temperature: 18-30°C Alcohol Tolerance: till 7.5% ABVContent: 10 gr - for max. 25 litresKeep refrigerated.

Experience the Perfect Harmony: Ale and Lager Unite with WLP080 Classic Cream Ale Blend Introducing a masterful fusion of ale and lager yeast, this specially crafted strain brings forth the essence of a classic cream ale. Revel in the delightful symphony of flavors as the ale yeast contributes a touch of light fruitiness, while the lager strain delivers clean pilsner-like tones with a subtly subdued hop bitterness. Known for its exceptional character, this unique blend is renowned for introducing a hint of subtle sulfur during primary fermentation, adding an extra layer of complexity to the brewing process. Dive into the world of classic cream ales and let our blend elevate your beer-making experience. Unlock the full potential of your brew with this harmonious union of ale and lager yeast. Create a timeless classic that embodies the best of both styles and brings a new dimension to your brewing repertoire. Cheers to the perfect blend! Specifications: Attenuation: 75 - 80% Flocculation: Medium Optimal Fermentation temperature: 18-21°C Alcohol Tolerance: Medium/High (8-12%) STA1: Negative Beerstyles: American Lager, Blonde Ale, Cream Ale, Kölsch, Pale Lager