Yeast - Dry Brewers Yeast

Fermentis has developed a range of high performing dry yeast to provide a reliable yeast source to the home brewer as used by the professional brewers of the world. Fermentis dry yeast now offer a true alternative to liquid yeast cultures as the need for expensive shipping and packaging has been replaced by a nitrogen flushed sachet with a two year shelf life. The dry yeast is easy to rehydrate as the wort is being prepared by the brewer. High yeast activity and correct yeast pitching levels will ensure that the fermentation starts rapidly and goes to completion in the desired time thereby reducing the risk of bacterial or wild yeast infection damaging the flavor or appearance of the beer. As the yeast is stable for up to two years, the brewer can always have a supply of yeast available to use as and when required.

• Safale US-05 (formerly US-56): Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate.
  Sedimentation: medium. Final gravity: low to medium. Temperature range: 59-75 F.
• Saflager S-23: Originating from the famous VLB institute in Germany. Genuine bottom fermenting commercial yeast for lager and pilsner beer production. Nice yeast, capable of producing continental lagers with a fruity, estery note.
  Sedimentation: high. Final gravity: medium. Temperature range: 51-75 F (Ideal lager: 51-59 F).
• Safbrew T-58: A speciality yeast selected for its estery somewhat peppery and spicy flavor development. Recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% but can ferment up to 11.5%.
  Sedimentation: medium. Final gravity: high. Temperature range: 59-75 F.
• Safbrew S-33: A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavor profiles and is used for the production of a varied range of top fermented special beers including Belgian type wheat beers, Trappist, etc.. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% but can ferment up to 11.5%.
  Sedimentation: medium. Final gravity: high. Temperature range: 59-75 F.
• Safale S-04: English ale yeast for the production of a large range of ales. Noted for its fast fermentation and rapid settling.
  Sedimentation: high. Final gravity: medium. Temperature range: 59-75 F.
• Safale WB-06: A specially selected yeast strain perfect for wheat beer production. This yeast produces subtle ester and phenol flavor notes typical of wheat beers.
  Sedimentation: low. Final gravity: high. Temperature range: 59-75 F.
• Saflager W-34/70: Famous Weihenstephan strain (Germany) used in the brewing industry for a wide range of lagers and pilsens.
  Sedimentation: high. Final gravity: medium. Temperature range: 51-75 F (Ideal lager: 51-59 F).

For recipes demanding the use of sugar our Muntons Standard yeast is ideal. If all malt brewing is undertaken we would recommend that you use Muntons Premium Gold Yeast as the Standard Yeast will struggle to ferment some of the more complex sugars which are more prevalent in all malt recipes. Muntons yeast has very hardy characteristics and will tolerate a wide variety of temperature variations during fermentation. The major benefit for you of using Muntons Standard Yeast is its relatively low cost. All Muntons yeasts are supplied in six gram sachets sufficient to brew five U.K.gallons, six U.S. gallons or twenty three litres of beer.

Best for all malt brewing. Muntons Premium Gold Yeast can handle and ferment the more complex sugars which are more prevalent in all malt recipes. Muntons yeast has very hardy characteristics and will tolerate a wide variety of temperature variations during fermentation. All Muntons yeasts are supplied in six gram sachets sufficient to brew five U.K.gallons, six U.S. gallons or twenty three litres of beer.

NEW BATCH! The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14C (57F), allow this strain to brew lager-style beer. Recommended 14 to 21C (57 to 70F) fermentation temperature range.

This fast-attenuating yeast produces a balanced flavor profile and has strong flocculation characteristics. Under normal fermentation conditions its use will result in a clean, rounded flavor profile comparable to commercially produced beers. Coopers Ale yeast is packaged in nitrogen-flushed, thermal resistant foil packages under a reduced oxygen environment to maintain its viability and shelf life.

This fast-attenuating yeast produces a balanced flavor profile and has strong flocculation characteristics. Under normal fermentation conditions its use will result in a clean, rounded flavor profile comparable to commercially produced beers. Coopers Ale yeast is packaged in nitrogen-flushed, thermal resistant foil packages under a reduced oxygen environment to maintain its viability and shelf life.