Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
Yeasts - Braukorps
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Yeasts - Braukorps
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Yeasts - Braukorps
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Yeasts - Braukorps
Yeasts - Braukorps
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Yeasts

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Munton's Ale Yeast

Medium attenuation, low flocculation. Good all-purpose ale yeast. Optimum temp: 57 - 77. 6 gram sachet

Lallemand Windsor Ale Brewing Yeast

Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales.

Available in 11 gram vacuum-sealed sachets

Lallemand Bry-97 West Coast Ale Brewing Yeast

American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. LalBrewå¨ BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a beta-glucosidase enzyme, LalBrewå¨ BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrewå¨ BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.

Available in 11 gram vacuum-sealed sachets

Lallemand Nottingham Ale Brewing Yeast

English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, K̦lsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrewå¨ Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.

Available in 11 gram vacuum-sealed sachets

Lallemand Belle Saison Ale Brewing Yeast

Belle Saison is the classic Belgian Saison strain, giving brewers the ability to create Saison & "Farmhouse" style ales that offer a host of complex characteristics associated with these intriguing styles. Belle Saison is meant to be fermented at warm temperatures (around 90F/32C) toward developing a unique combination of esters & aromatic characteristics that typify the best of these styles. As w/Lallemand's other dry yeast varieties, Belle Saison offers unequaled fermentation performance, allowing you to create award-winning beers time & time again.

Available in 11 gram vacuum-sealed sachets

Safale WB-06 Dry Wheat Beer Yeast

This typical yeast strain is recommended for wheat beer fermentations & produces subtle estery & phenol flavor notes (POF+) such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

Available in 11.5 gram vacuum-sealed sachets

Safale S-33 Dry Brewing Yeast

General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. Yeast w/a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Available in 11.5 gram vacuum-sealed sachets

Safale S-04 Dry Ale Yeast

English ale yeast selected for its fast fermentation character & its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales & specially adapted to cask-conditioned ones & fermentation in cylindo-conical tanks.

Available in 11.5 gram vacuum-sealed sachets

Safale US-05 Dry Lager Yeast

American ale yeast producing well balanced beers with low diacetyl & a very clean, crisp end palate. Forms a firm foam head & presents a very good ability to stay in suspension during fermentation.

Available in 11.5 gram vacuum-sealed sachets

Saflager S-23 Dry Lager Yeast

Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity & estery lagers. Its lower attenuation profile gives beers with a good length on the palate.

Available in 11.5 gram vacuum-sealed sachets

Saflager W-34/70 Dry Lager Yeast

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager W-34/70 allows to brew beers w/a good balance of floral & fruity aromas & gives clean flavors & high drinkable beers.

Available in 11.5 gram vacuum-sealed sachets

Safbrew BE-256 Dry Brewing Yeast

Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast & reveals subtle & well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation.

Available in 11.5 gram vacuum-sealed sachets

Cider House Select Cider Yeast 

Cider House Select yeast is a high ester-producing strain, creating exceptional flavor. Trace nutrition has been included in this sachet to ensure the best possible cider quality through good healthy yeast. Our active dried yeast is suitable for all types of ciders & is able to ferment under various conditions. The capable fermentation temperature range is 54-82 degrees, however for optimal performance the recommended fermentation temperature should be between 60-70 degrees & maintained there for best results. To prevent extended lag times & risk of bacterial contamination be sure that the juice temperature is above 60 degrees prior to pitching the yeast.

Available in 9 gram vacuum-sealed sachets

Belle Saison Yeast

Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison lets brewers create Saison-styles easily and with all the expected characteristics noted for this classic style. Designed for warm-temperature fermentation true to traditional production methods, beers brewed with Belle Saison exhibit the “Farmhouse” flavors and aromas making for fruity, spicy and refreshing beer. 11g sachet

Red Star Distiller's Active Dry Yeast

A specially selected strain of Saccharomyces Cerevisae designed for distiller's use in grain mash fermentations for ethanol. DADY will produce maximum alcohol yields under controlled temperatures (less than 90 °F, 32 °C). It has been the choice of many producers in North America for over 20 years. It has been used for the manufacture of light spirit and Whiskeys. It is also used on corn mash and syrup fermentations. 1 lb bag

Nottingham Yeast

Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. 11g sachet

Munich Classic Yeast

Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. In classic open fermentation vessels, the yeast can be skimmed off the top in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock. 11g sachet

BRY-97 Yeast

BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Traditional ales made with BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine. 11g sachet

Windsor Yeast

Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, porters and Sweet Stouts. 11g sachet

Premier Blanc Wine Yeast

Red Star Premier Blanc, a strain of Saccharomyces bayanus, is moderately vigorous with high SO2 and alcohol tolerance. Fairly neutral. For still or sparkling wines and fairly good with stuck fermentations. Cold tolerant. 

The fermentation rate is very slow, while the growth rate is high. This is a candidate for problems with high ennoculums and high DAP additions. Alcohol tolerance: 14-16%. 5g sachet

Premier Rouge Wine Yeast

Red Star Premier Rouge has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development. 5g sachet.

Premier Classique Wine

AKA UCD #522. A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Temperature range: 59-86 F. Alcohol Tolerance: 13%.

Premier Cote des Blanca Wine

AKA Geisenheim Epernay. A low foaming slower speed fermenter with low alcohol tolerance. This strain emphasizes fruit character in both reds and whites making it an excellent choice for fruit wines, especially apple. If fermented at cooler temperatures it will not ferment to dryness producing a sweeter wine with some residual sugar. For the production of Chardonnay use in conjunction with yeast nutrient. Sweet whites, fruit wines. Temperature range: 64-86 F. Alcohol Tolerance: 12-14%.

Premier Cuvee

AKA Prise de Mousse. One of the fastest, cleanest, and most neutral of all Red Star wine yeasts, this strain is recommended for reds, whites and especially champagnes. Good for restarting stuck fermentations. Temperature range: 45-95 F. Alcohol Tolerance: 18%.

EC-1118 Lalvin

Lalvin EC 1118 (AKA Prise de Mousse / Saccharomyces bayanus) Champagne yeast is a low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfite tolerance. EC 1118 yeast is a very neutral strain that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling. 45-95° F (7-35° C) alcohol tolerance 18%

 

QA23 Lalvin

Lalvin QA23 White Wine Yeast is the recommended strain for production of fresh, fruity, clean white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon.
An excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurztraminer. Low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (59 degrees F) to dryness. An excellent thoil converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.  

Bourgovin RC 212 Lalvin

 The Lalvin Bourgovin RC212 yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.

K1-V1116 Lalvin

A vigorous and competitive fermenter that, because of its neutral effect on varietal character, is very well suited to fruit wines as well as wines to be made from grapes. Grapes and fresh fruit. Also known as the "Montpellier" strain. 59-86° F (15-30° C) alcohol tolerance 18%

71B Lalvin

A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Use for whites, roses, nouveaus and concentrates. Also known as the "Narbonne" strain. 59-89° F (15-° 30C) Alcohol Tolerance: 14%.

D47 Lalvin

D-47 is a vigorous white wine yeast that will leave a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay and Rose as well as mead, when nutrients are supplemented. Whites, rose, mead. Temperature range: 59° - 68° F (15° - 20° C). Alcohol Tolerance: 14%.

BM 4x4 Lalvin

The dynamic synergy of Lalvin BM 4×4 has been considered to transmit all the advantages of Lalvin BM 45 strain. This strain was isolated as part of a research program in Montalcino, in the heart of the Tuscany region (Italy), and selected in collaboration with the consortium of Brunello di Montalcino wines and the Universita degli Studi di Siena.

Lalvin BM4x4 is a blend of Lalvin yeasts that will bring out the best in both red and white wines. Unique to Lalvin BM4x4, during the growth phase this yeast blend has the capacity of releasing a significant quantity of polyphenol-reactive polysaccharides into the fermenting must.

The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved color stability It delivers dependable fermentation kinetics under difficult fermentation conditions.

In whites, BM 4×4 releases a high level of esters responsible for fruit aromas. It also brings roundness to the mouthfeel and facilitates malolactic fermentation.

Yeast Energizer

Yeast Nutrient

Yeast Fast 

Yeast Resources:

https://homebrewsupply.com/yeast-comparison-charts/

https://www.txbrewing.com/yeast-substitution.html

https://www.lallemandwine.com/wp-content/uploads/2017/12/Quick-Yeast-References-Chart_2018_LR.pdf

https://www.math.fsu.edu/~gmizell/mead/Lallemand%20Yeast%20Quick%20Reference.pdf

http://www.piwine.com/media/pdf/yeast-selection-chart.pdf