Specially selected for the strains ability to “re-ferment” finished beer, CBC-1 proves effective in producing carbonation in bottle or cask conditioned ales. With a high resistance to alcohol and pressure, CBC-1 can kick start ferment in beers with an already existing ABV of 12 – 14% while not adding additional flavors and conserving the original character of the beer.
Generating high amounts of esters, the Cider House Select Premium Cider Yeast produces exceptional flavors in the finished beverage. To enhance overall cider quality, essential yeast nutrients have been included in the sachet, creating optimal conditions for healthy yeast and healthy fermentation.
Well-suited for making “100% Brett” beers, the Brett Blend is a combination of two Brettanomyces strains, producing huge tropical fruit aromas during fermentation. During the conditioning phase, the tropical fruit notes will fade somewhat, allowing the flavors to find further balance. With a wide temperature range, the “Where Da Funk” blend ferments quite dry, leaving little body. To create additional body in the finished beer, consider adding flaked oats to the malt bill or lactose prior to or during packaging. While the blend will not produce significant “funk” or acid, even with extended aging, the culture pairs well with fruity aroma hops to produce a rather unique pale ale.
Containing three Lactobacillus strains– brevis, delbrueckii, and plantarum — the Lactobacillus blend ferments across a wide temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains and the strain sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species.
The most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F range. It may also be used for Common beer production with fermentations at 65-68°F. A thorough diacetyl rest is recommended after fermentation is complete.
Isolated from a famous double IPA brewed in Vermont, the DIPA strain produces a unique ester profile reminiscent of peaches and complements an aggressive utilization of hops in the kettle and in dry hopping.
The first of a forthcoming series of hybridized yeast strains from Omega Yeast Labs, Saisonstein’s Monster provides the best of both worlds. Combining the French and Belgian Saison Strains, the Monster produces a nice balance of fruit flavor from the Belgian strain with the fermentability of the French yeast.
The Farmhouse strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish, the 3726 strain creates the characteristic esters and flavors in farmhouse ales and Saisons.
Cara Amber improves flavor stability, enhances color in darker styles, promotes fullness of body and adds full reddish hues. For creating better mash efficiency and notes of toffee, caramel and bread, Brew and Grow recommends using CaraAmber in Bocks, Browns, Amber ale and lager, Red lager and Munich Dunkel with utilization rates approaching a full 20% of the grist.
CaraAroma provides deep saturated color, reddish hues, improved malt character, and fullness of body while adding notes of roasted nuts, dark caramel and dried fruits to the flavor profile of finished beers.
Providing an intensified caramel aroma, Cara Bohemian will supply notes of bread, caramel, toffee and a fuller body to the fermented beer. Kilned to a dark golden-brown and with slightly aromatic kernels, Cara Bohemian malt can contribute a dark-amber to deep-coppery color to finished beers depending on the percentage specified while adding mouthfeel and a rich malt accent.
While providing a typical spicy and cracker like rye flavor, Cara Rye will contribute a brownish hue to the wort depending on the percentage specified in the malt bill.
The carefully caramelized kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown color to finished beer.
Rahr Unmalted Wheat is raw wheat grain, providing a strong grain flavor and quite light straw color to the finished beer. Utilized in many traditional Belgian styles, Unmalted wheat contributes flavor, cloudiness, and improves head formation in the finished beer.
Organic Caramel Malt 60L provides an excellent addition to any beer requiring a slight red color addition and mild caramel malt sweetness. Providing a deep golden to reddish hue depending on the percentage specified in malt bills, the Organic Caramel Malt 60L aids in head retention and contributes sweetness, body and caramel flavors and aromas in finished beer.
For improving head retention and body in the finished beer, unmalted wheat that has been heated until the kernel pops. Torrified wheat is used widely across across North America. A whole kernel version of wheat flakes, Torrified Malt requires milling for best performance.
Mostly associated with Stouts, Flaked Barley provides head retentive and bodifying properties, creaminess while lending a rich, grainy taste to finished beers. Pre- gelatinized and mash ready, Barley Flakes do not require milling and may be used in amounts of up to 40% of the grist total.
Contributes body, color and head retention to Red ales, Reddish lagers, Bocks, Browns, Alt Beers and Amber Wheat’s. Perfect for adding red color values to red ales and Vienna lagers, Cara Reds slightly aromatic qualities adds gentle maltiness as well as some body to finished beer.