Our Yeast Offerings

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Suitable for all ale styles and some lagers. Ferments well at low temperatures (down to 10°C) and has a high alcohol tolerance (up to 12% a.b.v.)

Suitable for all ales but particularly strong, dark or amber, Belgian types where fruity esters are appropriate. Ferments best between 18°C and 22°C. Attenuation high. 

A genuine bottom fermenting strain imported from Belgium .

Also available in 500g upon request.

Imported from Belgium, this yeast certainly brings the wheat flavour to the fore in both Belgian an German wheat beers. Desirable clove and banana phenolics will be in evidence when fermentation is conducted at 20° - 25°C.

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. Nottingham gives the possibility of creating styles such as Golden Ale,  Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.

Flocculation: high

Attenuation: high

Fermentation temperature:  10 - 22°C

Dosage: 50 - 100g per hectolitre

BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is
used by a number of commercial breweries to produce different types of ale. The propagation and drying
process have been specifically designed to deliver high quality beer yeast that can be used simply
and with reliability to help produce ales of the finest quality.

Flocculation: high

Attenuation: medium - high

Fermentation temperature:  17 - 22°C

Dosage: 50 - 100g per hectolitre

**Special Order Item**

CBC-1 - specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for cask and bottle Conditioning. CBC-1 referments beer efficiently due to its high resistance to alcohol  and pressure; the flavor is neutral therefore conserving the original character of the beer. CBC-1 will settle and form a tight mat at the end of refermentation. Can also be used for primary fermentation of Champagne-like beers, fruit beers and cider.

English ale yeast selected for its fast fermentation character and 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 and specially adapted to cask-conditioned ones and fermentation in cylindoconical
tanks.

Flocculation: low

Attenuation: high

Fermentation temperature:  18 - 25°C

Dosage: 50 - 80g per hectolitre

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

Flocculation: low
Attenuation: high 

Fermentation temperature:  18 - 25°C

Dosage: 50 - 80g per hectolitre

**Special Order Item**

SafAle WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation. This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes (POF+) such as clove notes typical of wheat beers. 

Flocculation: low

Attenuation: high

Fermentation temperature:  18 - 24°C

Dosage: 50 - 80g per hectolitre