Beer Dry Yeast is a professional-grade yeast used to ferment beer. It helps offer a consistent flavor profile and greatly reduces any risk of off-flavor or contamination. This yeast works quickly and efficiently, creating great tasting beers.
Safale US-05 is a premium yeast strain specifically tailored for producing American-style, ales. It originates from the US, has a high attenuation rate, and produces the characteristic flavors of an American-style ale. Ideal for producing pale ales, IPAs, and other light-colored beers.
Safale US-05 is a premium yeast strain specifically tailored for producing American-style, ales. It originates from the US, has a high attenuation rate, and produces the characteristic flavors of an American-style ale. Ideal for producing pale ales, IPAs, and other light-colored beers.
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!
The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).
Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
Microbiological Properties
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:
Percent solids 93% – 96%
Viability ≥ 5 x 10 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
Brewing Properties
In Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:
Fermentation that is completed in:
2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
Safale S-04 is a robust and reliable dry ale beer yeast. With high-quality ingredients and good sedimentation, this yeast is perfect for creating superior ales of all kinds. It's fast-acting and remarkably flocculent, making it a brewer's best friend when it comes to efficiency and top-notch results.
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!
The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).
Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
Microbiological Properties
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:
Percent solids 93% – 96%
Viability ≥ 5 x 10 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
Brewing Properties
In Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:
Fermentation that is completed in:
2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
Saflager W-34/70 Yeast is a highly popular lager strain from Weihenstephan Institute in Germany. It produces beers with well-balanced aromas of both floral and fruity notes, as well as providing a clean flavor perfect for enjoying year-round. With 11.5g of the yeast per package, you can brew high drinkable beers for any occasion.
Safale S-04 is a robust and reliable dry ale beer yeast. With high-quality ingredients and good sedimentation, this yeast is perfect for creating superior ales of all kinds. It's fast-acting and remarkably flocculent, making it a brewer's best friend when it comes to efficiency and top-notch results.
Safale US-05 is a premium yeast strain specifically tailored for producing American-style, ales. It originates from the US, has a high attenuation rate, and produces the characteristic flavors of an American-style ale. Ideal for producing pale ales, IPAs, and other light-colored beers.
Saflager W-34/70 Yeast is a highly popular lager strain from Weihenstephan Institute in Germany. It produces beers with well-balanced aromas of both floral and fruity notes, as well as providing a clean flavor perfect for enjoying year-round. With 11.5g of the yeast per package, you can brew high drinkable beers for any occasion.
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!
The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).
Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
Microbiological Properties
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:
Percent solids 93% – 96%
Viability ≥ 5 x 10 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
Brewing Properties
In Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:
Fermentation that is completed in:
2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
Safale K-97 is a German ale yeast with a large firm head. Ideal for ales with low esters, Belgian wheat beers, and beers with good mouthfeel, it has a wide temperature range of 12-25C (59-68F), making it a versatile choice with high flocculation.
A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors.
Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.
Attenuation: High
Flocculation: High
Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-22 degrees C (64-72 degrees F).
Storage Recommendations: Store in the fridge.
LalBrew® Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® 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.
Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Windsor Yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Windsor yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Medium attenuation and Low flocculation
Fruity and Estery flavor and aroma, typical of traditional English style ales
The optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C(59°F) to22°C(72°F)
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.
Suitable for Belgian Tripel and Trappist style beers.
Attenuation: Very High (82 - 88%)
Flocculation: Medium
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).
Storage Recommendations: Store in the fridge.
Safale US-05 is a premium yeast strain specifically tailored for producing American-style, ales. It originates from the US, has a high attenuation rate, and produces the characteristic flavors of an American-style ale. Ideal for producing pale ales, IPAs, and other light-colored beers.
A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required.
Suitable for California Common and any lager fermented at ambient (ale) temperatures.
Attenuation: High
Flocculation: High
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-20 degrees C (64-68 degrees F).
Storage Recommendations: Store in the fridge.
Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance allow you to brew a huge range of Belgian beers.
Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.
Attenuation: Very High (82 - 88%)
Flocculation: Medium
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).
Storage Recommendations: Store in the fridge.
WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea selected from nature by University of the Sciences in Philadelphia, PA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol so you can ferment your beer and sour it in one simple step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs
Aroma: Sour, red apple, stone fruit, peach
Attenuation: High
Fermentation Range: 68-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
Safbrew T-58 yeast is a specialty ale yeast ideal for imparting a unique estery, peppery, and spicy flavor to your beer. With 11.5g of yeast cells, it forms a solid sediment at the end of secondary fermentation, making it ideal for bottle and cask conditioning. Perfect for specialized ales.
Safale WB-06 is a specialty yeast designed for brewing wheat beers. Allowing for subtle estery and phenolic flavors, it allows brewers to craft authentic, high drinkability wheat beers with a better ability to suspend during fermentation. Perfect for brewing classic wheat beers with the traditional flavor notes.
Saflager S-23 yeast is a bottom fermenting strain from Germany's VLB (Berlin). Used by many commercial breweries in the Western Europe, this strain is known for producing lagers with fruity and ester-y notes, high sedimentation and medium final gravity.
French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.
Suitable for producing Saisons and farmhouse style beers up to 14% ABV.
Attenuation: Very High
Flocculation: Medium
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 26-32 degrees C (79-90 degrees F).
Storage Recommendations: Store in the fridge.
Fermentis SafLager S-189 originated from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew a wide range of lager and pilsen beers. This lager yeast works at a wide temperature range between 9-22°C (48.2-71.6°F) but ideally between 12-15°C (53.6-59°F). Highly flocculant.
Safale US-05 is a premium yeast strain specifically tailored for producing American-style, ales. It originates from the US, has a high attenuation rate, and produces the characteristic flavors of an American-style ale. Ideal for producing pale ales, IPAs, and other light-colored beers.
