Yeast - Dry Brewers Yeast

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.

Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended 17° to 21°C (64° to 70°F) fermentation temperature range.

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, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) 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.

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 flavour 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.
• Saflager S-23: Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with a fruity, estery note.
• Safbrew T-58: Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5).
• Safbrew S-33: A robust ale yeast able to tolerate high alcohol conditions (up to 11.5). Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.
• Safale S-04: A well known English ale strain noted for its fast fermentation and rapid settling. Used in the production of a wide range of ales including English ale styles.
• Safale WB-06: A specially selected yeast strain perfect for wheat beers and weizens.

Alcotec 24 Turbo Super Yeast. 14 percent to 20 per cent alcohol in 1 to 5 days! Instructions: 25 liters of 14 per cent alcohol in 24 hours or 20 per cent in 3 days. 1) Pour 21 liters of 40 C (104 F) water into your fermenter. 2) Add 6 kgs of sugar for 14 per cent in 24 hours or add 8 kg of sugar for 20 percent in 3 days, and mix well until completely dissolved. 3) Add 1 sachet of Alcotec 24 and stir for one minute. and leave to ferment in 20-30 C (68-86 F), optimum is 25 C (77 F). IMPORTANT: Do not use an airlock just cover loosely. You may need to adapt this instruction depending on the legislation in your country and in some countries making wash (swish) alcohol or distilling can be completely illegal. Always check your legal position before using this product.