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25 results - showing 1 to 20.

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    Speciality / Belgian

    Available

    A unique yeast strain that creates farmhouse-style beers with a phenolic ñbiteî and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile ...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A unique yeast strain that creates farmhouse-style beers with a phenolic ñbiteî and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating.

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    Wild Yeast & Bacteria

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    Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a ...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well. The yeast species Torulaspora delbrueckii is t...

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    Wild Yeast & Bacteria

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    This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild funk aroma that will result in less than two week...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild funk aroma that will result in less than two weeks. Light pellicle will form because of the Brettanomyces.

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    Wild Yeast & Bacteria

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    This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.

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    Wild Yeast & Bacteria

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    Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.

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    Wild Yeast & Bacteria

    Available

    Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.

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    Wild Yeast & Bacteria

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    Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers.

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    Wine / Mead / Cidar

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    Creates green almond, Granny Smith apple and nougat characteristics found in sherry. Develops a film (flor) on the surface of the wine. For use in secondary fermentation.Perfect for producing the f...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Creates green almond, Granny Smith apple and nougat characteristics found in sherry. Develops a film (flor) on the surface of the wine. For use in secondary fermentation.Perfect for producing the following styles: sherry, port, Madeira and sweet styles

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    Wine / Mead / Cidar

    Available

    Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar).

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar).

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    Wine / Mead / Cidar

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    Produces fruity and complex aromas and is reliable for difficult fermentations. Isolated from pinot noir grapes in Davis, CA.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Produces fruity and complex aromas and is reliable for difficult fermentations. Isolated from pinot noir grapes in Davis, CA.

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    Wine / Mead / Cidar

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    For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast's development of high fragrance components. Also a fairly strong fermenter, but producing a...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast's development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

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    Speciality / Belgian

    Available

    Classic yeast that is neutral in character and a strong fermenter. Click Here for a Sizing ChartNano (500mL)1.5L2L

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Classic yeast that is neutral in character and a strong fermenter. Click Here for a Sizing ChartNano (500mL)1.5L2L

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    Wine / Mead / Cidar

    Available

    Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.

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    Distilling

    Available

    Slightly fruity and leaves more residual sweetness than WLP715. This strain will tolerate alcohol concentrations up to 15%.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Slightly fruity and leaves more residual sweetness than WLP715. This strain will tolerate alcohol concentrations up to 15%.

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    Wine / Mead / Cidar

    Available

    High fruit ester production. German in origin and cold tolerant.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    High fruit ester production. German in origin and cold tolerant.

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    Wine / Mead / Cidar

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    Dry wine yeast with slight ester production and low sulfur dioxide production which enhances varietal character.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Dry wine yeast with slight ester production and low sulfur dioxide production which enhances varietal character.

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    Wine / Mead / Cidar

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    Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.Click Here for a Sizing ChartNano (500mL)1.5L2L

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.Click Here for a Sizing ChartNano (500mL)1.5L2L

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    Wine / Mead / Cidar

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    Neutral character, with low fusel-alcohol production. Ferments dry.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Neutral character, with low fusel-alcohol production. Ferments dry.

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    Wine / Mead / Cidar

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    This strain is a German red wine yeast that is cold tolerant. Produces spicy fruit aromas.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This strain is a German red wine yeast that is cold tolerant. Produces spicy fruit aromas.

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    Distilling

    Available

    Classic Bordeaux yeast with a rich, smooth flavor profile.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Classic Bordeaux yeast with a rich, smooth flavor profile.