Yeasts

A Belgian wheat beer yeast selected for its formation of typical wheat beer aromas. Very suitable for production of Belgian Witbier (e.g. in the famous Hoegaarden style), and a variety of international wheat beers. Has a slightly lighter and smoother flavour profile and is less phenolic than Fermentis WB-06. Recommended fermentation temperature: 18-24°C (temperature will affect flavour profile). Sedimentation: low. Final gravity: low. Recommended dosage: 5-8 g/10 litres. (Datasheet available for download).

This universal brewer's yeast (the same yeast as the one supplied with our Morgan's beer kits) is an incredibly robust dry yeast with a long shelf life that will ferment virtually anything. It has a smooth yet fairly neutral flavour profile with medium to low levels of fruity esters. Recommended fermentation temperature: 18-28°C. Attenuation: high. Flocculation: high.

A brand new yeast from the first South African beer yeast lab! This liquid yeast is ready to pitch into 20-25L of wort; a yeast starter is recommended for larger quantities (and never hurts for smaller batches, either). Note: this is a liquid yeast that must be kept refrigerated and has a limited shelf life. If ordered online this yeast will only be shipped overnight in insulated packaging with an ice gel pack inside.

This is a typical Bohemian style bottom fermenting yeast, especially suited for Bohemian Pilseners, Vienna lagers and similar styles.

• Fermentation: bottom
• Temperature range: 8-12°C
• Attenuation: 73-77%
• Flocculation: high
• Alcohol tolerance: ca. 12% ABV

Can be used as a substitute for Wyeast 2124 Bohemian Lager™ and White Labs WLP830 German Lager™ yeasts.

A brand new yeast from the first South African beer yeast lab! This liquid yeast is ready to pitch into 20-25L of wort; a yeast starter is recommended for larger quantities (and never hurts for smaller batches, either). Note: this is a liquid yeast that must be kept refrigerated and has a limited shelf life. If ordered online this yeast will only be shipped overnight in insulated packaging with an ice gel pack inside.

An American style yeast with a clean flavour profile. Very flexible and universal, recommended for all American styles from blondes to APA's and AIPA's, but suited for just about any style when a light, clean, drinkable, slightly fruity and well balanced profile is required.

• Fermentation: top
• Temperature range: 16-22°C
• Attenuation: 73-77%
• Flocculation: low to medium
• Alcohol tolerance: ca. 11% ABV

Can be used as a substitute for Wyeast 1056 American Ale™ and White Labs WLP001 California Ale™ yeasts.

A professional white wine yeast for all types of white grapes. Non-specific, i.e. not just suitable for a single cultivar such as Chenin Blanc, Chardonnay, Sauvignon Blanc, etc. Also excellent for making fruit wines, ciders and meads. For 25 litres of must.

A robust, versatile, mildly fruity and medium dry ale yeast suitable for many different styles, ranging from English ales to American and Belgian styles and even lagers. Fairly neutral in character, this yeast is excellent for malt-driven beers. High attenuation, quick fermentation and excellent flocculation. Ideal for brewing in winter, due to the lower than usual temperature range at which this yeast can work. Recommended fermentation temperatures are between 10-22°C. Optimum ale temperature 14-22°C. Higher temperatures will work as well for fruity and full bodied ales that can handle more esters. Can be used at 10-14°C to ferment lager styles. Standard alcohol tolerance: +/-9% ABV. (Datasheet available for download.)

A well known English ale strain noted for its fast fermentation and rapid settling. Its ability to form a very compact sediment at the end of fermentation helps to improve beer clarity. Used in the production of a wide range of styles including English ales. Excellently suited for bottle and cask conditioning. Recommended fermentation temperature: 15-24°C. Final gravity: medium. Sachet of 11.5 grams. (Datasheet available for download).

A ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate. Recommended fermentation temperature: 15-24°C. Sedimentation: low to medium. Final gravity: medium. (Datasheet available for download.)

Abbey beer styles require a robust yeast with a high alcohol content. Safbrew Abbaye will ferment high gravity worts very fast. It produces subtle and well-balanced aromas and is suitable for a variety of Belgian beer styles and strong ales. (Datasheet available for download).

A popular general-purpose yeast with a heavy, fruity flavour profile, which can be used for both Belgian styles and heavy English ales , especially barley wines. Can be a little temperamental and may need lengthy secondary fermentation. Sedimentation: medium. Final gravity: high. Recommended fermentation temperature: 15-24°C. Datasheet available for download.

A speciality yeast selected for wheat beer fermentations. The yeast produces the subtle estery and phenol flavour notes typical of wheat beers. The choice of Weizen Bier fans. Recommended fermentation temperature: 15-24°C. Fermentation temperature determines flavour profile (more cloves at the low end of the range, more banana at higher temperatures). Sedimentation: low. Final gravity: high. Sachet of 11.5 grams. (Datasheet available for download.)

This bottom fermenting yeast from the famous VLB institute in Germany is used by Western European commercial breweries. It produces lagers with some fruity and estery notes. Recommended fermentation temperature: 9-15°C, ideally 12°C. Sedimentation: high. Final gravity: medium. (Datasheet available for download.)

This is the popular lager strain from the Weihenstephan Institut in Germany. Known for its clean flavour profile with relatively low surphur levels, t is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Recommended fermentation temperature: 9-15°C, ideally 12°C. Sedimentation: high. Final gravity: medium. Sachet of 11.5 grams. (Datasheet available for download.)

A professional red wine yeast for all types of red grapes. Non-specific. i.e. not just suitable for a single cultivar such as Merlot, Bordeaux, Cabernet etc. For 25 litres of must.