Wyeast

Producing a soft, clean profile with hints of nut and a slightly tart finish, the All American Ale strain creates favorable flavor and aroma characteristics desired in the broad range of American beer styles. The strains versatility provides brewers with

Extremely flocculent, the 1968 strain produces excellent beers designed for cask conditioning, creating a bright beer within days and without filtration.With an attenuation level between 67 – 71%, the strain leaves a sweeter finish to the beer upon

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 f

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. For creating a delicate clove profile, the Wit strain provides a subtle balance with

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. Often slow to start, Belgian Abbey attenuates well.Flocculation:

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. The bala

This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in wo

A classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yea

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.  Fermenting dry and crisp, the yeast produces minimal amounts of sulfur or diacetyl. Beers from the

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 fini

Brewers Yeast Nutrient provides the correct balance vitamins, nitrogen, zinc and trace elements for yeast to achieve optimum growth during aerobic respiration and propagation.<table style="width: 95%;" summary="Brewers Choice Wyeast Nutrient Blend" border

The Wyeast Sweet Mead strain leaves 2-3% residual sugar in most meads post fermentation. The yeasts rich, fruity profile complements melomel fermentation. Use additional nutrients for mead making.To produce high quality meads, following a nutrient additio

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.Flocculation: MediumAttenuation: 74 &nd

Isolated from brewery cultures in the Brussels region of Belgium, the Bruxellensis Lambicus strain of wild yeast produces the classic &ldquo;sweaty horse blanket&rdquo; character of indigenous beers such as gueuze, lambics and sour browns. The strain is g

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. Easily ben

<table style="width: 95%;" border="0" cellspacing="5" cellpadding="5"><tbody><tr valign="top">
<td>Product:</td>
<td>Supplemental nutrients for propagation &amp; wine making.</td>
</tr>
<tr valign="top">
<td>Description:</td>
<td>Wyeast nutrient is a blen

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