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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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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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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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For the production of beers ranging from pale ale to porter, the Windsor creates flavor and aroma characteristic commonly associated with the finest of traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation, leaving a bit of residual sugar in the finished beer.
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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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Ready-to-pitch, the dry American ale yeast produces well-balanced beers with low diacetyl and a clean, crisp finish. During fermentation, the O5 presents a firm, foamy krausen and the yeast stays in suspension during fermentation, allowing for further attenuation.
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Selected for the strains fast fermentation character, the 04 yeast is a popular commercial English ale yeast. Following fermentation, the 04 yeast flocculates and sediments swiftly, improving clarity in the finished beer.
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A popular general-purpose yeast, the S-33 displays robust fermentation properties and consistent performance. For the production of superb flavors, the strain produces a varied range of top fermented specialty beers, including Belgian style wheat beers, Trappists, etc.
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Selected for the strains somewhat peppery and spicy ester and flavor development, the T-58 is a specialty yeast recommended for producing beers destined for bottle conditioning.
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Selected for wheat beer fermentations, the 06 strain remains in suspension during fermentation and conditioning. For the Creation of highly drinkable beers, the specialty yeast strain produces subtle esters and phenol flavors typical of wheat beers.
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the Nottingham dry ale yeast offers great performance with every batch, allowing brewers to produce a wide variety of beer styles with a single yeast strain. Highly tolerant of alcohol, the Nottingham proves a great choice for the creation of higher gravity specialty beers!
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With hardy characteristics and the ability to tolerate a wide variety of temperature variations during fermentation, the Muntons dried yeast easily ferments recipes containing larger percentages of sugar, especially soft drinks.
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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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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 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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