per page
9 Item(s)

Specialty

$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.
$7.99
The Wyeast Sweet Mead strain leaves 2-3% residual sugar in most meads post fermentation. The yeasts rich, fruity profile complements melomel fermentation.
$7.99
For producing award winning meads, the Wyeast 3632 imparts clean flavors and aromas to the finished mead, producing little or no sulfur and low amounts of foam during fermentation.
$7.99
$7.99
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.
$13.99
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.
$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
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.
$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.
$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.
per page
9 Item(s)