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Brewing Ingredients

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Characteristically clean and crisp, the overall profile of the American ale yeast produces low fruitiness and mild ester production.
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Producing a soft, clean profile with hints of nut and a slightly tart finish, the All American Ale strain produces favorable flavor and aroma characteristics desired in the broad range of American beer styles.
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Allowing malt and hop character to dominate the profile, the British Ale strain ferments dry and crisp, producing well-balanced beers with a clean and neutral finish and just a hint of fruit.
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Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, finishing crisp, clean and fairly dry.
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The Bruxellensis Lambicus strain of wild yeast produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns. The strain is generally fermented in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.
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Versatile for a variety of Belgian Styles, the Wit bier yeast strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production.
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Crisp and dry fermenting yeast with big, fruity finish, the Cider strain creates a nice balance for all types of apples, pears, and other fruit, allowing fruit character to dominate the profile.
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A classic farmhouse ale yeast, the Saison strain is a traditional Belgian yeast with spicy and complex aromatics, including bubble gum. Quite tart and dry on the palate, the 3724 yeast creates mild fruitiness with a crisp, mildly acidic finish.
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A versatile yeast for fermenting Saison or farmhouse style beers, the 3711 strain produces other Belgian style beers, creating highly (estery), peppery, spicy and citrusy flavors and aromas. The French Saison enhances the use of spices and aroma hops and is extremely attenuative. Yet the yeast strain leaves an unexpected silky and rich mouthfeel in the finished beer.
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A complex alternative to the standard German wheat strain profile, the Bavarian Wheat strain produces apple, pear, and plum esters in addition to the dominant banana character. Esters are complemented nicely by clove and subtle vanilla phenolics.
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One of the great and versatile strains for the production of classic Belgian style ale, the Ardennes strain produces a beautiful balance of delicate fruit esters and subtle spicy notes with neither one dominating. Unlike many other Belgian style yeasts, the 3522 strain is highly flocculent and results in bright beers.
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Producing a beautiful and delicate equilibrium of banana esters and clove phenolics similar to the popular Wyeast 3068, the balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.
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The classic and most popular German wheat beer strain used worldwide, the 3068-yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics.
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A proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain, the 3056 strain is a great choice for producing a subtle German style wheat beer. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.
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A classic ale strain from a brewery in the Pacific Northwest, the 1332 Ale strain produces malty and mildly fruity ale with good depth and complexity.
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Originating from a traditional London brewery, the London Ale III yeast has a wonderful malt and hop profile. A true top cropping strain, the 1318 strain produces beer with a fruity, very light and softly balanced palate, finishing slightly sweet.
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The Thames Valley strain produces classic British bitters with a rich, complex flavor profile. Creating a light malt character, the 1275 yeast provides low fruitiness, low esters and is clean and well balanced.
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Widely used and alcohol tolerant, the Abbey yeast proves suitable for a variety of Belgian style ales. The 1214 strain produces a nice ester profile as well as slightly spicy alcohol notes.
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A top cropping yeast strain with unique fermentation and flavor characteristics, the Ringwood strain creates distinct fruit esters with a malty, complex profile. Due to the yeasts high flocculation rate, the beer will clear well without filtration. Once fermentation completes, a thorough diacetyl rest is recommended, allowing the yeast to reabsorb the fermentation compound.
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Less tart and dry than Wyeast 1098 British Ale, the 1099 strain produces a mildly malty and slightly fruity fermentation profile.
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Versatile enough for a wide variety of styles, the 1084 strain ferments extremely well in dark worts, exhibiting a high level of attenuation and proves a good choice for most high gravity beers.
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Creating a rich mineral profile, the 1028 strain produces a beer with a bold, crisp finish and some fruitiness. Often used for higher gravity ales, the 1028 yeast produces a high level of attenuation during fermentation.
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The American Wheat yeast is a strong fermenting, true top cropping yeast, producing a dry, slightly tart, crisp beer. For brewers desiring a low ester profile in styles with wheat included, the strain proves ideal and at lower temperatures creates a more neutral, malt based flavor and aroma in the finished beer.
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A true top cropping strain, the German Ale yeast ferments across a broad temperature range and with low ester formation range, although fermentation at higher temperatures may produce mild fruitiness.
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The classic choice for brewing golden strong ale’s, the Belgian Strong yeast is alcohol tolerant, producing a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well-attenuated dry, tart finish. The yeast may continue to produce CO2 for an extended period after packaging or collection.
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A terrific all-round yeast, the 1450 can be used for almost any beer style. A mainstay of Portland’s famed home brewer, Mr. Denny Conn, the 1450 strain produces a big mouthfeel, accentuating the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
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The Yorkshire strain produces ales with a full chewy malt flavor and character while still finishing dry and producing famously balanced beers. Expect moderate nutty and stone fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales, the reliably flocculent 1469 strain creates bright beer without filtration.
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A blend of lager strains, the Octoberfest is designed to produce a rich, malty, complex and full-bodied Octoberfest style beer. Attenuating well while leaving plenty of malt character and mouthfeel, the 2633 produces low amounts of sulfur during fermentation.
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A classic, true top cropping yeast from a traditional brewery in Cologne, Germany, the Kolsch strain exhibits some of the fruity character of an ale, with a clean lager type profile. With low or no detectable levels of diacetyl, the Kolsch yeast may also be used for the fermentation of quick-conditioning pseudo-lager beers and ferments well at temperatures in the range of 55-60°F (13-16°C).
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Capable of producing fine lagers, the unique Munich Lager strain creates smooth, well-rounded and full-bodied beers. Once fermentation has reached completion, a thorough diacetyl rest is recommended to absorb the fermentation by product.
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