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.
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.
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.
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.
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.
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!
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.