Yeasts
Yeast plays an important part in the formation of the flavour profile of any fermented beverage, especially in beers. While the yeasts supplied with our beer kits are excellent, they are designed to be robust and forgiving, which comes at the price of a more neutral flavour profile. Using a specialized yeast for a given beer style will generally result in a better beer. However keep in mind that with specialized yeasts the fermentation temperature is more critical than with the yeasts supplied with our beer kits.
In order to be able to offer these imported yeasts to our customers at affordable prices, some or all of the yeasts on offer here may have been repacked from bulk, under sterile conditions in multi-layer barrier foils and under vacuum or inert gas, thus preserving quality and purity.

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Similar to: White Labs WLP380, WYeast 3333, Fermentis WB-06.
Attenuation: very high. Flocculation: low. Fruity esters: high. Spicy phenols: high. Fermentation temperature: 14-26°C (phenol/ester balance depends on temperature). For 25 L. (Datasheet available for download.)
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Similar to: Fermentis S-33, WLP005, EDME
Attenuation: low. Flocculation: low to medium. Fruity esters: high. Fermentation temperature: 12-28°C (recommended: 20-24°C for optimum flavour balance). Alcohol tolerance: 12% ABV. For 25 L. (Datasheet available for download.)
Currently out of stock

Similar to: White Labs WLP002 and WLP017, WYeast 1099, Fermentis S-04.
Attenuation: medium. Flocculation: high. Fruity esters: medium. Fermentation temperature: 12-25°C (recommended: 18-22°C for optimum flavour balance). For 25 L. (Datasheet available for download.)
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Similar to: White Labs WLP800, WYeast 2206, Fermentis S-23.
Attenuation: high to very. Flocculation: high. Fruity esters: low. Fermentation temperature: 7-15°C for lagers (optimum flavour balance: 10-14°C); up to 22°C for traditional American ales. Fermentation temperature has a significant impact on the flavour and character of the beer. A diacetyl rest is recommended. For 10-12L. (Datasheet available for download.)
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Similar to: White Labs WLP830, WYeast 2124, Fermentis W34/70
Attenuation: high to very high. Flocculation: high. Fruity esters: low. Diacetyl: low. Fermentation temperature: 7-15°C for lagers (optimum flavour balance: 10-14°C). Fermentation temperature has a significant impact on the flavour and character of the beer. A diacetyl rest is recommended. For 10-12 L. (Datasheet available for download.)
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Similar to: White Labs WLP001, WYeast 1056, Fermentis US-05.
Attenuation: medium. Flocculation: medium to high. Fruity esters: medium. Fermentation temperature: 15-26°C (recommended: 18-22°C for optimum flavour balance). For 25 L. (Datasheet available for download.)
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Fermentation will typically take place in five days while still producing a clean flavoured spirit. The speed of fermentation depends on the temperature. The recommended range is 20-30°C. At the low end of the temperature range the fermentation will take more time but will produce a cleaner spirit, while at the high end of the temperature range the fermentation may complete in a few days but will produce a sharper and harsher spirit less neutral in flavour.
For full instructions on how to use and other details download the product details sheet.
Limited stock (5 or less)
