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Yeasts

Dry Brewing Yeast

#16002 Nottingham Ale (11 gm) super bottom sticking   

 $1.25
   Quantity

#16003 Coopers Ale (7 gm) classic ale yeast              

$1.00
   Quantity

#16004 Muntons Ale (6 gm) classic ale yeast             

 $1.25
   Quantity

Rehydrating Yeast for faster fermentation start: 
Dissolve yeast in 1/2 cup warm water (80-100 F) and cover for 15 minutes.
If yeast is viable you should see some activity - if not, discard and try another package.

Wyeast Brewer's Choice Liquid Yeast  Liquid yeast is available in many different varieties to more closely match your style of beer. When using liquid yeast, timing is important since it can take up to 5 days (usually 1-2), depending on freshness, for package to swell, indicating it is ready to pitch.
ALE - 50 ml  $4.25 each


VISIT WYEAST LABORATORIES
CLICK HERE!
    

#1007

German, crisp, clean, mild, and dry. Ferments well down to 55F Flocculation = low Approx. attenuation = 73-77%

#1028

London, rich mineral profile that is both bold and crisp. Flocculation = med. Approx. attenuation = 73-77%

#1056

American, ferments dry, well balanced, finisher smooth, soft & clean Flocculation = m-low Approx. attenuation = 73-77%

#1084

Irish, slight residual diacetyl complements porters and stouts quite nicely. Flocculation = med Approx. attenuation = 71-75%

#1098

British, from Whitbread, ferments dry & crisp, fruity, well balanced. Flocculation= med Approx. attenuation = 73-75%

#1214

Belgian, Abbey style yeast suitable for high gravity beers. Flocculation = med Approx. attenuation = 72-76%

#1272

 American II slightly nutty soft & clean, slight tart fruity finish. Flocculation = high Approx. attenuation = 72-76%

#1275

Thames Valley classic bitters lt. malt character, rich flavor, well balanced. Flocculation = med. Approx. attenuation = 72-76%

#1335

British II malty flavor characteristics, crisp clean flavor, fairly dry. Flocculation = high Approx. attenuation = 73-76%

#1338

European from Munich, full bodied complex strain finishes very malty. Flocculation = high Approx. attenuation = 67-71%

#1388

Belgian Strong robust flavor, high alcohol tolerance, fruity palate. Flocculation = low Approx. attenuation = 73-77%

#1728

 Scottish rich character well suited for Scottish & other high gravity ales. Flocculation = high Approx. attenuation = 69-73%

#1742

Swedish Porter rich character floral nose & malty finish. Flocculation = med Approx. attenuation 69-73%

#1968

 ESB London excellent for cask conditioned ale, well balanced strain. Flocculation = high Approx. attenuation = 67-71%
      Quantity

LAGER - 175 ml   $5.95 each

#2007

Pilsner classic American pilsner produces extremely clean lager beers. Flocculation = med Approx. attenuation = 71-75%

#2042

Danish rich dortmund-style yet crisp and dry. Accentuates hops Flocculation = low Approx. attenuation = 73-77%

# 2124

Bohemian ferments clean and malty, great with traditional German hops. Flocculation = med Approx. attenuation 69-73%

#2206

Bavarian rich full bodied, malty beer. Used by many German Breweries. Flocculation = med Approx attenuation = 73-77%

#2278

Czech Pils classic pilsner strain, the perfect choice for pilsners and bocks. Flocculation = med Approx. attenuation = 70-74%

#2308

 Munich very smooth, well-rounded and full-bodied. Flocculation = med Approx. attenuation = 73-77%

#2565

Kolsh hybrid of ale and lager characteristics, ferments well at mod. temps flocculation = low Approx. attenuation = 73-77%
       Quantity

WHEAT - 50 ml   $4.25 each

#3056

Bavarian blend of ale & wheat strains. Flocculation = med Approx. attenuation = 73-77%

#3068

Weinstephen, unique spicy, cloves & banana, German wheat character. Flocculation = low Approx. attenuation = 73-77%

#3333

German subtle yet sharp tart crispness, sherry like palate. Flocculation = high Approx. attenuation = 70-76%

#3942

Belgian apple & plum like nose with dry finish. Flocculation = high Approx. attenuation = 72-76%

#3944

Belgian White soft rich phenolic character, excellent for witbiers. Flocculation = med. Approx. attenuation = 72-76%
        Quantity

Wine Yeast

Red Star Brand

#16206

Montrachet - all purpose .75 ea.

#16207

 Pasteur Champagne .75 ea.

#16208

Pasteur Red .75 ea.

#16209

Premier Cuvee (Pris De Mousse) .75 ea.
        Quantity

Lalvin Brand

#16201 

Champagne, (EC1118) high alcohol tolerance .75 ea.

#16202

 Montpelier (K1-V1116), all purpose 5gm .75 ea.

#16203

Narbonne (71B-1122), fruity character 5gm .75 ea.

#16204

Burgovin (RC 212), for Red wines 5gm .75 ea.

#16205

D-47, for White wines .75 ea.
       Quantity

 

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