Yeasts

This professional distilling yeast is primarily intended for grain fermentations. It is excellently suited for the production of whisky, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize. (Note: for sugar wash fermentations better results will be obtained using turbo yeast.) Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 1 to 1.25 hectolitres. (Datasheet available for download.)

This professional distilling yeast is primarily intended for grain fermentations. It is excellently suited for the production of whisky, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize. (Note: for sugar wash fermentations better results will be obtained using turbo yeast.) Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 25 litres. (Datasheet available for download.)

H18 is a professional Champagne yeast, originating in the Champagne-Ardennes region. It is especially suited for the production of high quality sparkling wines, but can also be used for the fermentation of still wines, both white and red, and for dry mead. It has a light, elegant character which respects the flavour and aroma characteristics of the fruit. Alcohol tolerance: 16% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. (Datasheet available for download.)

This dry brewing yeast produces the typical flavours so characteristic of German Weizen styles. Like all yeasts of this strain, its flavour profile is highly dependent on the fermentation temperature, producing a combination of cloves and other spicy phenols at lower temperatures with fruity esters (especially banana) at higher temperatures. Makes for crisp, refreshing and very drinkable Weizen styles such as Kristalwiezen, Hefeweizen, Dunkel and Weizenbock.

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.)

This EDME strain of yeast, which originates from the UK, is one of the oldest dried yeast strains on the market. If a recipe from the 1970s or 1980s specifies to use one or two packets of "beer yeast" or "brewing yeast", this is the yeast to use. This classic strain produces semi-sweet to sweet, full-bodied beers with a subtle and restrained fruity character. It is excellently suited for a variety of styles that call for a certain amount of residual sugars to balance against a high alcohol level. Excellently suitable for strong, medium sweet to sweet full-bodied dégustation beers such as Belgian strong ales, Belgian and English barley wines, Scottish strong ales as well as sweet and Imperial stouts, spiced beers, "winter warmers", Christmas ales and a wide variety of English ales. The yeast of choice for historic recipes such as gruit ales, heather ales, recreations of medieval to 19th century ales, cask ales and real ales.

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.)

This robust dried yeast is a representative of the famous Whitbread strain. It is excellently suited for the fermentation of a wide range of English styles, including English pale, brown and dark ales, milds, bitters, IPAs, porters and stouts. It adds distinct, typically British fruity notes but leaves a certain residual malt sweetness that respects the character of the grain and provides good clarity.

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.)

This dry brewing yeast is well suited for the fermentation of full-bodied continental and Bohemian lagers and Pilseners with some subtly fruity and floral highlights. It respects malt and hop characters and produces clean, crisp and clear beers. Can also be used to ferment traditional American styles at ale temperatures.

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.)

This strain of dried yeast, originating from the Weihenstephan Research Intitute, is widely used in the production of clean, crisp lager and Pilsener styles that allow for clearly defined hop and malt accents. Low in sulphur and diacetyl, this versatile yeast is suitable for most mainstream lager and Pilsener styles, from German and American lagers to Bocks and Schwarzbier.

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.)

This reliable dried yeast of the classic Chico strain is great for many American styles such as blonde, pale, amber and brown American ales, American porters and stouts, IPA's and many more, but its versatility also makes it well suited for any beer that calls for a light body, a clean, mild fruitiness and good drinkability. It is also popular for the fermentation of Irish ales, dry stouts and specialty ales. At the low end of the fermentation temperature range it will even give good results when used to produce traditionally fermented Altbier, barley wines and American and Australian wheat beers.

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.)

A professional red wine yeast for all types of red fruits, e.g. red wine grapes, cherries, berries, raspberries, dark plums etc.. This is a non-specific.yeast, i.e. not tailored for just a single grape cultivar such as Merlot, Bordeaux, Cabernet etc. but instead will produce wine flavours driven by the fruit. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. Datasheet available for download.

This professional yeast, which originates from the Caribbean, is excellently suited for the production of traditional rum from sugar cane juice, molasses and/or raw cane sugar. Its tropical origins ensure that it can be used at relatively high fermentation temperatures (25-35°C). Its aromatic ester profile is consistently rich in those key compounds that produce the specific complexity and fruity character that are essential in rum fermentations. For 20-25L. (Datasheet available for download.)

A professional white wine yeast for all types of white grapes and other light coloured fruits. This is a non-specific, neutral yeast, i.e. not tailored for just a single grape cultivar such as Chenin Blanc, Chardonnay, Sauvignon Blanc, etc. but instead will produce wine flavours driven by the fruit. Medium-sweet flavour profile. Excellently suited for making fruit wines, ciders and even sweet meads. Fermentation temperature range: 12-28°C. Alcohol tolerance: 16.5% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. Datasheet available for download.

T520 is a universal turbo yeast. Its new formulation (for improved performance and ease of use) will reliably ferment 5 kilograms of white table sugar (sucrose) or 5.5kg of brewing sugar (dextrose) in a 20 litre sugar wash. The best results are achieved with dextrose.

Fermentation will typically take place in five days while still producing a clean flavoured spirit. However,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 spirit less neutral in flavour. Unlike most other turbo yeasts, T520 lends little or no "hot", sharp or harsh character to the alcohol produced but creates a spirit with an agreeable flavour profile.

For full instructions on how to use and other details download the product details sheet.

A professional yeast nutrient rich in nitrogen and other elements essential to yeast growth and a good fermentation. For For 1 to 1.25 hectolitres of must or sugar wash.

A professional yeast nutrient rich in nitrogen and other elements essential to yeast growth and a good fermentation. For 25 litres of must or sugar wash.