Beer Yeast

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.

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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.

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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.

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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.

Read more less

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.

Read more less

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.

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A07 Flagship is a versatile strain prized by home and craft brewers alike for its tremendously clean character. A07 Flagship performs well at conventional ale temperatures, but can be used in the low 60s to produce remarkably crisp ales. Due to its middle of the road flocculation, filtration or fining is required to achieve a crystal clear beer. Temp: 60-72°F, 16-22°C Flocculation: Med-low Attenuation: 73-77% Cell Count: 200 Billion White Labs Equivalent: California Ale – WLP001Wyeast Equivalent: American – WY1056 Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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Juicy and fruity, this strain is perfect for East Coast IPAs. Juice's ester profile will bring out the aromas and flavors of new school hops creating a fantastic finished beer. Just be sure to keep a close eye out during fermentation, this strain will climb right out of your fermenter if it doesn't have much head space. Temp: 64-74°F,18-23°C Flocculation: Medium Attenuation: 72-76% Cell Count: 200 Billion White Labs Equivalent: WLP095Wyeast Equivalent: N/A  Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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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.

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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.

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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.

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Brewers love this lager yeast strain for its versatility; it will impress you with its ability to produce any lager style you throw at it. This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, Helles, pilsner, dunkles, and just about any other lager style you throw its way. Temp: 50-60°F, 10-16°C Flocculation: Medium Attenuation: 70-74% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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A traditional Norwegian Kveik strain that has an extremely wide fermentation temperature range. This strain has been traditionally used in farmhouse style beers however, due to it’s fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired, and hop forward beers. On the cool end of the range Loki is super clean; producing little to no esters. As things warm up, it tends to produce a huge fruit ester profile. Temp: 65-100°F, 18-38°C Flocculation: Med-High Attenuation: 75-85% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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A01 House is a clean strain that allows your beers malt and hops to shine. Extremely versatile and flocculent enough to quickly drop out of your beer. House A01 is best suited for an American IPA but works nicely for English style ales as well. At cold temperatures house is clean with increased esters as fermentation temperatures rise. Temp: 62-70°F, 16-21°C Flocculation: High Attenuation: 73-75% Cell Count: 200 Billion White Labs Equivalent: Dry English – WLP007Wyeast Equivalent: British – WY1098  Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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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.

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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.

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An excellently versatile and delicious strain for brewing a wide variety of ales and IPAs. The newest member of our Imperialis (I-Series) yeast strain family was developed for its excellent attenuation, prompt reduction of diacetyl, and versatility brewing a wide variety of ales and IPAs. Our lab created this new Saccharomyces Cerevisiae strain by isolating two unique strains, resulting in a hybrid that is an efficient and highly flavorful agent for fermentation. It boasts a robust flavor profile of ripe tropical fruit, strawberry, and lychee that beautifully complements big hop additions. Temp: 78-90°F, 26-32°C Flocculation: Medium Attenuation: 72-78% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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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.

Read more less

Capri’s juicy ester aromatics, tropical flavors, and bright citrus notes emphasize the desirable qualities from the two popular parent strains: A38 Juice & A43 Loki. Capri is a small-celled warrior fit to bring out the best of your IPAs! Introducing Capri, an experimental Saccharomyces cerevisiae strain created in our lab by directing brewing yeast through their idle sexual cycle via fungal sporulation, designed to explore the natural bio-diversity normally off limits to brewing yeast. The Juicy ester aromatics of A38 Juice fuse with the tropical flavors and bright citrus notes of A43 Loki creating a delightfully pleasant drinking experience.  Capri is prone to stay in suspension when in large tank vessels, volatilize sulfur early, form a tight yeast cone harvest. Try dry hopping additions with this strain for a more active fermentation. This yeast strain is not a genetically modified organism (GMO). Temp: 72-76°F, 22-24°C Flocculation: Medium Attenuation: 68-74% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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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.

Read more less

Classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary. This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas balanced by subtle black pepper phenols. Yeast settling times can be long, usually requiring filtration for bright beers. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. Diastaticus. This yeast strain is not a genetically modified organism (GMO). Temp: 65-78°F, 18-26°C Flocculation: Low Attenuation: 77-83% Cell Count: 200 Billion Alcohol Tolerance: 12% Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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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.

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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.

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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.

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