Yeasts

This champagne yeast from the Institute Œnologique de Champagne in France is excellently suited for the production of a variety of sparkling wines. However, it can also be used with great success for the fermentation of meads, still wines and dry ciders. It has a dryer flavour profile than our N-96 white wine yeast. Its wide temperature range (8-30°C) means that this yeast can be used at ambient temperatures during most of the year. It can also be used for bottle fermentations and for restarting a stuck fermentation. Alcohol tolerance: 15% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. (Datasheet available for download.)

This robust Whitebread dried yeast variety 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 reliable dried yeast of the 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.)

This dry brewing yeast produces sweet, full-bodied beers with a pronounced yet subtle and restrained fruity character. Its high alcohol tolerance makes it excellently suited for a variety of strong, heavy styles that call for a certain amount of residual sugars to balance against a high alcohol level. This is the yeast of choice for Belgian dubbel, tripel, abbey and speciality ales, Belgian and English barley wines, Scottish strong ales as well as sweet and Imperial stouts.

Somewhat similar to: White Labs WLP006, Fermentis S-33.

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 dry brewing yeast is capable of producing both regular and strong Belgian ales with a dry, crisp flavour profile and an neutral, restrained and aromatic character. It allows for the production of hop-forward beers and styles that need a nutty, toasty or bready malt character to come through on the palate. Well suited for light bodied, medium dry to dry styles such as pale ales, dubbel, tripel and Trappist styles as well as the drier varieties of English barley wines, Scottish strong ales and even IPAs.

Similar to: White Labs WLP530, WYeast 3787, Fermentis BE-256.

Attenuation: high. Flocculation: high. Fruity esters: medium to high. Fermentation temperature: 18-26°C (recommended: 18-24°C for optimum flavour balance). For 25 L. (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 dried lager yeast is well suited for the fermentation of full-bodied continental and Bohemian lagers and Pilseners with some subtle fruity and floral highlights. It respects malt and hop characters and has a clean, crisp flavour profile low in sulphur. Used for the fermentation of full-flavoured continental and Bohemian lagers and Pilsener styles, Bock, Schwarzbier, Märzen, Dunkel, Kolsch and Oktoberfest styles. At traditional ale fermentation temperatures it can also be used to make various traditional American styles such as Steam Beer, California Commonn, Kentucky Common and Cream ales.

Similar to: White Labs WLP800, WYeast 2206, Fermentis S-23.

Attenuation: high. Flocculation: high. Fruity esters: low. Fermentation temperature: 8-15°C for lagers (recommended: 12-14°C for optimum flavour balance); up to 22°C for traditional American styles. For 10-12 L of lager or 25L of traditional ales. (Datasheet available for download.)

This Carlsberg-type strain of dried yeast is widely used in the production of clean, crisp lager styles that allow for clearly defined hop and malt accents. Low in sulphur and diacetyl, this versatile yeast is suitable for most mainstream lager styles, including German, European and American lager and Pilsener styles Bock, Schwarzbier, Dunkel, Oktoberfest, Vienna lagers etc.

Similar to: White Labs WLP830, WYeast 2124, Fermentis W34/70

Attenuation: high to very high. Flocculation: high. Fruity esters: low. Diacetyl: low. Fermentation temperature: 8-15°C (recommended: 12-14°C for optimum flavour balance and performance). For 10-12 L. (Datasheet available for download.)

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).

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.

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.)

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).

(Tip: for a cost-effective yet excellent alternative, see our HomeBrew South Africa range of yeasts!)

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).

(Tip: for a cost-effective yet excellent alternative, see our HomeBrew South Africa range of yeasts!)

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.

(Tip: for a cost-effective yet excellent alternative, see our HomeBrew South Africa range of yeasts!)

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.)

(Tip: for a cost-effective yet excellent alternative, see our HomeBrew South Africa range of yeasts!)

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.)

(Tip: for a cost-effective yet excellent alternative, see our HomeBrew South Africa range of yeasts!)

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.)

(Tip: for a cost-effective yet excellent alternative, see our HomeBrew South Africa range of yeasts!)

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.)

(Tip: for a cost-effective yet excellent alternative, see our HomeBrew South Africa range of yeasts!)

This professional distilling yeast is especially suited for the production of whisky from grain, 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, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. 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 especially suited for the production of whisky from grain, 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, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 25 litres. (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.

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.