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.
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).
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.
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.
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.
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.
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.
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.
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.
Clarity-Ferm prevents the precipitation of complex polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides. While preventing chill haze from developing, the specificity of the enzyme ensures no other beer parameters are affected.
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.
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.