Dry Beer Brewing Yeasts

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dry yeast now offer a true alternative to liquid yeast cultures as the need for expensive shipping and packaging has been replaced by a nitrogen flushed sachet with a two year shelf life.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.

Danstar WINDSOR Ale Yeast - 11 Gram Sachet. Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer. Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17 to 21 C (64 to 70 F). Windsor is available in 11 gram nitrogen-purged sachets. Microbiological Properties: Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of the active dried strain: Percent solids 93%–95%. Living yeast cells 7 x 109 per gram of dry yeast. Wild yeast < 1 per 106 yeast cells (Lysine method). Bacteria < 1 per 106 yeast cells. Finished product is released to the market only after passing a rigorous series of tests. Brewing Properties: Quick start to fermentation, which can be completed in 3 days above 17C. Moderate attenuation, which will leave a relatively high gravity. Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass. The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen. Best used at traditional ale temperatures after rehydration in the recommended manner.

Danstar NOTTINGHAM Ale Yeast - 11 Gram Sachet. If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14 to 21 C (57 to 70 F) with good tolerance to low fermentation temperatures (12C/54F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! Nottingham is available in 11 gram nitrogen-purged sachets. Microbiological Properties: Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of the active dried strain: Percent solids 93%–95%. Living yeast cells 5 x 109 per gram of dry yeast. Wild yeast < 1 per 106 yeast cells (Lysine method). Bacteria < 1 per 106 yeast cells. Finished product is released to the market only after passing a rigorous series of tests. Brewing Properties: Quick start to fermentation, which can be completed in 4 days above 17C. High attenuation, reaching a final gravity near 1008. Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass. The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels. Best when used at traditional ale temperatures after rehydration in the recommended manner. Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.

Danstar MUNICH German Wheat Yeast - 11 Gram Sachet. Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably & conveniently with premium Munich Wheat Beer yeast from Danstar. Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colors, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free. Munich yeast is available in 11 gram nitrogen-purged sachets. Microbiological Properties: Classified as Saccharomyces cerevisiae. A top fermenting yeast. The typical analysis of Munich active dried yeast: Percent solids 93%–95%. Living yeast cells 5 x 109 per gram of dry yeast. Wild yeast < 1 per 106 yeast cells (Lysine method). Bacteria < 1 per 106 yeast cells. Finished product is released to the market only after passing a rigorous series of tests. Brewing Properties: Quick start and vigorous fermentation, which can be completed in 4 days above 17C. Medium to high attenuation. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass. Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen. Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

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.

1000 ML or 2000 ML ERLENMEYER FLASK KITS. Perfect for yeast starters. Can be put on an open flame. Accommodates rubber stopper and airlock, BOTH INCLUDED.