Yeast helps to define the flavor and character of your beer and wine, while also producing the alcohol content.
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Yeast

$2.49
Brewers Yeast Nutrient provides the correct balance vitamins, nitrogen, zinc and trace elements for yeast to achieve optimum growth during aerobic respiration and propagation.
$4.30
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.
$4.99
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.
$3.40
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.
$7.99
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.
$10.99
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.
$7.99

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.

$5.50
For the production of complex flavors and aroma’s, the Belle Saison strain creates fruity, spicy and peppery notes in the finished beer, especially in the classic Saison and Farmhouse styles.
$8.99
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.
$7.99
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.
$3.33
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.
$2.49
Wyeast nutrient is a blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements that will benefit yeast growth and complete fermentation.
$5.90
Utilized to ferment sugar up to 20% ABV, the FermFast 48 Hour Turbo Yeast produces a premium quality alcohol wash/base (optimum conditions allowing) in a variety of applications.
$7.99
Wyeast 2007 is the classic American lager strain. Mild and neutral, the Pilsen strain produces beers with a nice malty character and a smooth palate.
$0.56
The strain is recommended for all white wines, some reds, young and high alcohol wines and fruit juices, promoting the development of fresh, clean flavors and aromas.  For ciders, the strain will ferment the juice to dryness, leaving the beverage, crisp, dry, fruity and tart.
$0.56
Recommended for full-bodied reds and whites, Montrachet is noted for good flavor and varietal complexity and intense color.An Ideal strain for big volumes of wine when winemakers are mainly looking for a safe fermentation.
$6.49
The Saflager W-34/70 allows brewers to produce beers with a good balance of floral and fruity aromas. Fermenting cleanly, the 34/70 creates flavorful and highly drinkable beers.
$5.39
Reported to produce lagers with some fruity and estery notes, the S-23 strain lower attenuation rate provides beers with a bit of residual sweetness on the palate while still finishing crisp.
$3.59
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.
$3.40
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.
$2.09
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.
$2.29
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.
$4.49
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.
$4.30
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!
$7.99
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.
$7.99
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.
$7.99
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.
$7.99
With a mild fruit and floral aroma, the 2001 strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character, finishing quite clean and neutral.
$7.99
Fruity, malty and leaving a slight residual sweetness in the finished beer, the 1968 strain produces all versions of English bitters and pale ales with fantastic results.
$7.99
The Scottish ale strain is ideally suited for the strong, malty ales of Scotland. Quite versatile, the 1728 strain ferments neutral and clean.
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Items 31 to 60 of 68 total
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