Provides stable stirring action. The PTFE magnetic stir bar work within a wide range of conditions. Smooth, round profile for a wide variety of applications. White PTFE encapsulated Alnico V magnet...
Easy-to-use magnetic stirrer with good capacity. Infinitely variable speed and durable plastic construction that can withstand a little spill. Rotatable stand for e.g. thermometer or pH probe...
Teflon Coated (PTFE) stirr bar magnet without ring for magnetic stirrers. Dimensions: 12x3 mm.
Teflon Coated (PTFE) powerful stirr bar magnet with ring for magnetic stirrers. Dimensions: 27x8 mm.
Teflon Coated (PTFE) powerful stirr bar magnet with ring for magnetic stirrers. Dimensions: 45x8 mm.
Teflon-coated rod for easy pickup of stirr magnets. Strong magnet, withstands heat, cold and has very high chemical resistance. Magnetic stirrer, stirrer magnets and beakers are ordered...
The perfect kit for you who already have a magnetic stirrer for strong cultivation. Yeast starter kit contains: - Bomex Erlenmeyer Bottle (E-flask) 2000ml - Silicone stopper for fermentation tube...
The complete kit for strong cultivation. Yeast Starter kit PRO contains: - EcoStir Magnetic stirrer - Magnetic receiver 345mm - Stirrer magnet 27x8mm PFTE - Bomex Erlenmeyer Bottle (E-flask)...
200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)
400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)
American ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and...
This special yeast strain is for the production of ales traditionally produced on the East coast, New England in the US. It produces very fruity esters, in particular tropical fruits. The low...
English ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as ESB, pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and...
Famous German bottom fermenting lager strain originating from Weihenstephan. Gives clean flavors and highly drinkable beers with excellent balance between floral and fruity aromas - perfect for styles...
This special yeast strain has its origin in Bavaria, Germany. It is especially used to produce German wheat beer styles like Hefeweissen/Weiss beer. It can be used to produce any kind of wheat beer...
The same shockingly clean Lutra that you love in liquid form is now available in a convenient dry format. Dried Lutra’s clean canvas, huge temperature range, high alcohol tolerance and fast...
LalBrew New England is an American East Coast style ale strain selected specifically for its fermentative consistency and its ability to allow hop flavors and aromas to remain prominent while also...
BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying...
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...
LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and...
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!...
WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. WildBrew Philly Sour produces moderate amounts of lactic acid in...
This famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and...
American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for...
English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for...
Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German...
German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch...
Fermentis Cider yeast Safcider AB-1, for all types of ciders even under difficult fermentation conditions. Technical characteristics:Excellent settlement strengthBroad fermentation temperature...
A strain of Saccharomyces cerevisiae, derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol...
A wine yeast from Red Star (Fermentis). Fast fermenting strain that ensures a regular fermentation even at low temperature (down to 12 °C). Very low production of volatile acids and sulfur.Allows an...
A wine yeast from Red Star (Fermentis). Premier Cuvée originates from France and was specially selected by Lesaffre. The fastest, cleanest and most neutral fermenter in our product range. Able to...
Wine yeast from Red Star (Fermentis). Selected by the University of California, Davis. Widely used in the USA. Provides a vigorous fermentation and low levels of volatile acids and acetaldehyde at...
Lalvin EC-1118 5g Wine, Cider & Champagne Yeast
The Lalvin Bourgovin RC212 yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited...
Lalvin QA23, selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2.Lalvin...
Mangrove Jack's M02 Cider Yeast 10g
A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes.M12 Kveik Yeast is suitable for a...
Mangrove Jack's M20 Bavarian Wheat Yeast 10g
Mangrove Jack's M21 Belgian Wit Yeast 10g
French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.This...
Mangrove Jack's M31 Belgian Tripel Yeast 10g
Mangrove Jack's M41 Belgian Ale Yeast 10g
Mangrove Jack's M47 Belgian Abbey Yeast 10g
M66 Hophead Ale Yeast is a special blend of yeast and enzyme designed to enhance the hop aromatics and esters in your beer. M66 brings the fruity, citrus and juicy notes of the hops to the forefront...
Mangrove Jack's M76 Bavarian Lager Yeast 10g
Mangrove Jack's M84 Bohemian Lager Yeast 10g
Yeast and nutrient blend especially developed to give a clean and neutral yeast profile. This strain of Saccharomyces cerevisiae is perfect if you want to try making your own Hard Seltzer at home....
Turbo Yeast – Coobra T3 Basic | For: 7kg of sugar and 21L of waterFermentation time: 5 days - Optimal Fermentation Temperature: 20-25°C - Alcohol level: 16%Ingredients: Yeast, nutrient, vitamins...
Contains genuine whisky strain widely used in Scottish distilleries. Especially good for promoting whisky aroma on the spirit as well as correct mouth feel and effect.Coobra Spirit Yeast - Special...
Specially dried cider yeast to give a fantastic cider, also works perfectly for champagne. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in...
Specially dried mead yeast to give a pure mead with little to no esters. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water...
Specially dried cider yeast to give classic Bordeaux. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let...
Specially dried cider yeast to give classic Bourgogne character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around...
Specially dried cider yeast to give classic Madeira character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around...
Specially dried cider yeast to give classic Port Wine character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around...
Specially dried cider yeast to give classic Sherry character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C...
Specially dried cider yeast to give classic Steinberger character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around...
Specially dried cider yeast to give classic Tokayer character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around...
Saccharomyces Bayanus, neutral universal yeast for wine. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and...
Specially dried neutral yeast for white wine (Vitvin). For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and...
Saccharomyces Bayanus yeast for restart if the fermentation has stopped. Add directly into the fermenter or make a starter. For up to 25L. Store in a cool place.Ingredients: Yeast 21g (Saccharomyces...
Alcotec 200 is the only "stackable" turbo yeast. Use up to max 200 liters (8 bags). The fact that it can handle such large volumes is due to its temperature collateral - when larger volumes generate a...
Alcotec 24 Turbo Yeast is the fastest turbo in the galaxy. Capable of fermenting to 14% alcohol in just 24 hours from start. For sugar/water based washes. Ambient temperature interval 20-30 °C, best...
Alcotec 48 Turbo Yeast is probably the best selling turbo in the world. It is based around a "pure" yeast strain which is a temperature tolerant, high alcohol distillers strain. With the unique...
3-component turbo yeast. Fermenting out 8 kg of sugar in about 10 days, depending on temperature. Provides a very clean fermentation. Hurrying the fermentation heavily while it actually becomes at...
The same shockingly clean Lutra that you love in liquid form is now available in a convenient dry format. Dried Lutra’s clean canvas, huge temperature range, high alcohol tolerance and fast...
You'll be harnessing the power of umami in no time with Escarpment Labs new Koji Rice! Their koji is grown in an ideal environment created by a perfect balance of heat and humidity, before being...
Yeast Stop does what the name says, it stops the yeast from fermenting by killing the yeast in beer and wine.Weight: 10gDosage: 10g per 23 liter.Ingredients: potassium sorbate 5g, sodium disulphite 5g
This is a liquid sourdough culture containing active yeast and bacteria. It has been tested by our team of microbiologists to ensure the best and easiest sourdough bread baking experience!To create...
A great strain for hop biotransformation, with stone fruit and citrus character. We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus...
Hailing from Scotland, this yeast ferments at a wide temperature range and produces very clean flavours. You're probably asking yourself, "but I'm not making a Scottish Ale". We know. What you need...
Displays a balanced fruity flavour profile, and accentuates malt and hop flavours. It is especially suited for the production of fruity, hop-forward New England-style IPAs.ATTENUATION:...
Non-diastatic saison yeast, for brewers who don't want to worry about diastaticus. This yeast has a fruity Saison flavour profile without the STA1enzyme. Amyloglucosidase enzyme is recommended to...
A genre-defining Witbier strain, famous for balanced phenol and ester character with slight tartness that emphasizes wheat flavour. Rapid fermentation!ATTENUATION: 72–78%TEMPERATURE: 19–24ºC...
A blend of our main L. plantarum strain and a strain of L. rhamnosus, which enhances fruit flavours in the finished beer with tasters noting red fruit and guava aromas. It is intended for kettle/quick...
Just imagine a shady biergarten, giant mug of beer and freshly baked pretzel in hand.This strain offers low diacetyl production and a crisp flavour profile that is suited to German Pilsner, Helles,...
Balances citrus with traditional banana and clove notes. A great option for your Hefeweizen and other German style wheat beers. Banana ester production can be increased by underpitching and producing...
A unique Witbier strain with berry esters. Slightly fruitier than Classic Wit. Medium-low flocculation helps ensure classic Witbier haze. In addition to Witbiers it can also be used in other Belgian...
This blend of 2 hop-resistant Pediococcus strains (P. damnosus and P. pentosaceus) is intended for use in long-term souring. Neither strain has been observed to produce exopolysaccharides (EPS). We...
A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops....
A unique non-phenolic diastatic strain. Works great in super dry beers such as Brut IPA, or as a base strain for traditional Berliner Weisse.ATTENUATION: 80%+TEMPERATURE: 14–22°C...
Reliable and classic English ale strain for all clean styles. Works great as a house yeast for English and American styles. English Ale II is a very versatile yeast that can be used in many...
Another Cali classic. Anchorman is quite similar to Cali Ale but with slightly higher attenuation. Suitable for production of clean West Coast style beers as well as high gravity stouts (including...
The classic, clean, American ale yeast (also known as Chico). Anyone can make a clean and flavourful beer with this hard working yeast. Cali accentuates your hop character, and can be used in an...
A saison strain a little different from the rest. Produces a beer with balanced saison characteristics. Apparitions of spice, and a spectre of orchard fruit. Pairs nicely with Brettanomyces...
Marina Russian FarmhouseWhile not technically Kveik, this S. cerevisiae strain from deep in Chuvashia in Russia is quite unique, and we thought it was worth sharing in the Kveik Ring...
This yeast can ferment at up to 42ºC, with clean flavours and a prominent citrus aroma.ATTENUATION: 70–75%TEMPERATURE: 25–42ºC (77–108°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER...
The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.ATTENUATION:...
This blend is highly flocculant and displays mixed fruity character. It can also be used to produce haze in hoppy beers.ATTENUATION: 70–80%TEMPERATURE: 15–35ºC (59–95ºF)DIASTATIC:...
This balanced and clean ale yeast is of course great for Altbier and Kölsch production, but also for a wide range of beers anywhere a clean fermentation is desired.ATTENUATION: 72–78%TEMPERATURE:...
Premium Pils is a Czech-derived lager strain with high fermentation rate and clean flavours. While its use is not limited to Czech style beers, we do think that it shines in these styles.ATTENUATION:...
A classic English ale yeast which ferments and flocculates quickly, leaving some residual sugars. However, it is highly responsive to wort fermentability and can attenuate well with very fermentable...
Irish ale yeast from a classic brewery, producing slight fruitiness and caramel notes. Great for Irish stouts, porters, red ales, and pale ales.ATTENUATION: 70–75%TEMPERATURE: 18–22°C...
Try a new beast for your hazy IPAs. Hydra is a new genetic hybrid of two of our favourite strains (Cerberus x Vermont). Hydra offers you lower attenuation (65-72%) for more JUICE coupled with strong...
Hailing from the raw ale epicentre in Grodås, Espe presents bright tropical fruit and warming cognac/rum character. Expect similar fermentation performance to other yeasts from the area like...
Kort/utgånget datum = Halva priset. Kylförvarade. Short Best-before-date = Half Price. Stored Cool.You asked, we listened. Clean kveik with a dryer finish. KRUSHER is a single strain isolate from...
We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch....
This single-strain isolate from the Lærdal Kveik (sourced from Dagfinn Wendelbo) ferments fast (like most kveik), flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments...
KRISPY is a special blend of kveik yeasts selected by our lab wizards for optimal crispiness and crushability in beer. It can be used to make clean, lager-like beers in a fraction of the time since...
This blend displays prominent tropical guava and mango esters, lending well to modern aromatic styles like NEIPA. Note that this blend does accentuate hop bitterness and so less (or no) bittering hops...
Make tart beers without having to kettle sour. Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph backyard. Lactic Magic produces lactic acid from...
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.attenuation: 73-80%alcohol tolerance:...
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will...
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale....
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not...
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English...
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with...
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight...
This strain is a great choice for New England-style IPAs. It produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate both malt...
This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters. Producing dry, yet juicy beers, the mango and pineapple...
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of...
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.Brewers' Notes:Flavors from this yeast vary...
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the...
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.attenuation: 74-78%alcohol tolerance: 5-10%flocculation: low to mediumoptimum fermentation temperature: 19-23°C
Sourced from Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway.This strain was originally used in the...
Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal...
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and...
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate...
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. attenuation: 75-80%alcohol tolerance: 5-10%flocculation: mediumoptimum fermentation...
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider,...
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity...
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. attenuation: 74-79%alcohol tolerance:...
Saisonstein® is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in...
“Chico” is a reliable, versatile and popular neutral foundation for displays of malts and hops. Highly attenuative and moderately flocculating, it ferments crisp and clean with light citrus notes...
Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible),...
An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian strain is a good flocculator with a wide temperature range. Three famous brewers ferment this on vastly...
As one of the few highly flocculent Belgian ale strains, Belgian Ale A makes a great Belgian house strain: it crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics....
A “coast to coast” blend of one saison strain from a famous Northeast U.S. brewery and one Brett strain from a Northwest U.S. brewery. The blend quickly produces a pleasantly dry beer, filled out...
Blend #1 (OYL-210) contains one Brett-famous brewery strain plus one Sacch strain for huge tropical fruit aroma with a wide temp range. Very dry, mild funk and low acid. Blend #2 (OYL-211) contains...
Expect orange-marmalade and peach character with a clean, brut-like finish. Gulo was born at Omega Yeast as the mated offspring of Irish Ale (OYL-005) and French Saison (OYL-026) and was chosen for...
This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. The French Saison strain results in great body consistency. It is...
A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which...
The famed Jovaru® Brewery’s historic strain, Jovaru comes from the queen of Lithuanian farmhouse beer herself. With citrusy esters and restrained phenols, expect lemon pith and black pepper...
It'll bring you back to Munich in no time. Clean, reliable lager yeast with good flocculation and low diacetyl. Isar Lager is a great multi-purpose lager yeast. Prost!ATTENUATION: 72–82%TEMPERATURE:...
A Belgian abbey strain which produces mixed fruity esters, while also highlighting malt aroma. A rare non-phenolic Belgian ale strain. Recommended for Dubbel and Quad styles.ATTENUATION:...
A winner for making Saisons and other farmhouse ales.Balanced fruit and peppery spice with an ultra-dry finish. Fast attenuation down to very low final gravity.ATTENUATION: 85%+TEMPERATURE: 22–27°C...
This strain produces balanced intensity of fruity esters and phenolics, and can be used for high gravity ferments. West Abbey Ale is our strain of choice for big, bold Quads and any other darker...
A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers...
The Belgian strain of choice for many brewers because of how adaptable and easy it is to use.Ardennes can be used in nearly every Belgian style. There is no need to worry about the fickle nature of...
Stranda (Stein Langlo's kveik) is very flocculent, with clean aromatics. Stranda accentuates both malt and hop flavours and can sub in for most English and American strains. Stranda is unique in...
You can make delicious kombucha at home, but first you need a great kombucha SCOBY. We have you covered. Our SCOBY (Symbiotic Colony of Bacteria and Yeast) is grown in the perfect scientific...
An out-of-this-world blend of our favourite Brett yeast strains! You can use Mothership in any sour/wild beer style to make a galaxy of funky and fruity flavours.ATTENUATION: 80%+TEMPERATURE:...
This blend of two hop resistant Lactobacillus strains is intended for use in long-term souring.Produces complex acidity. We recommend 15 IBU or less in the first generation.TEMPERATURE: 20–25°C...
A single strain of L. brevis that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.TEMPERATURE: 30–40ºC (86–104ºF)FERMENTATION RATE: Medium...
A single strain of L. Plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.
Kveik yeasts have stolen the spotlight, but we think the bacteria in the original cultures are really cool too. This is our first pure bacteria Kveik Ring release. This is Lactobacillus paracasei...
Brettanomyces bruxellensis from an old bottle of Berliner Weisse. Intensity is in between Berliner Brett I and "normal" Brett. Available in secondary pitch rates only. ATTENUATION: Low...
A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in traditional Berliner Weisse and beyond. Flavour profile...
The classic Brettanomyces bruxellensis strain isolated from a classic abbey beer.Can be used to add depth of character to a wide range of beers. ATTENUATION: 80%+TEMPERATURE: 22–27ºC...
Do you like pina coladas? Prominent pineapple esters alongside a good dose of funk. Suited to primary or secondary fermentation.ATTENUATION: 80%+TEMPERATURE: 20–25°C (68–77°F)FERMENTATION...
A house favourite Brettanomyces bruxellensis strain, which develops funky and fruity flavours quickly. Great in mixed fermentation saisons and funky Belgian styles.ATTENUATION: 80%+TEMPERATURE:...
Also known as ‘Brett lambicus’, this strain gives you ample funk and cherry pie aromas. Very complimentary to darker malt beers or red wine barrel aging. Available in primary and secondary pitch...
A Brettanomyces anomalus strain from a ~40 year old bottle of old-school Berliner Weisse.More subtle than other Bretts - citrus and white wine. Available in secondary pitch rates only. ATTENUATION:...
This Brettanomyces bruxellensis strain isolated from lambic displays a balanced selection of fruity characteristics, with tasters noting plum, red berry, citrus, and red apple, alongside subtle...
One of the best yeasts at hop biotransformations for tropical flavours with mango aromatics. Cerberus is weakly diastatic (STA1+) and non-phenolic. Brewers looking for a non diastatic variant should...
Excellent option for a house yeast, suited to nearly any clean beer style. American Ale accentuates hop character and can be used in a dizzying range of clean ales.ATTENUATION: 72–76%TEMPERATURE:...
Cider fanatics rejoice! Since you asked for it, 2021's Cider Blend has been propagated in gluten-free growth media (sorghum base). This year's blend features two of our favourite beer yeasts that work...
Unique strawberry and pear flavour balance. One of our most intense Bretts.SUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLAVOUR PROFILE: Strawberries, Earth, Funk
One of the most widely-used lager strains in the world, and a great choice for accentuating hops and/or more mineral-rich water profiles.ATTENUATION: 71–77%TEMPERATURE: 8–13ºC...
Farmstand Saison is a Belgian S. cerevisiae saison strain with high production of esters and high biotransformation capacity. It is weakly diastatic (STA1+ positive but UAS promoter negative). A great...
This is an extremely versatile Saison strain that can be used in the production of a broad array of beer styles. It performs best when fermented warm, however can tolerate lower temperatures. At lower...
The perfect kit for you who already have a magnetic stirrer for strong cultivation. Yeast starter kit contains: - Bomex Erlenmeyer Bottle (E-flask) 2000ml - Silicone stopper for fermentation tube...
The complete kit for strong cultivation. Yeast Starter kit PRO contains: - EcoStir Magnetic stirrer - Magnetic receiver 345mm - Stirrer magnet 27x8mm PFTE - Bomex Erlenmeyer Bottle (E-flask)...
Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.Attenuation: 75-83%...
200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)
400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)
The same shockingly clean Lutra that you love in liquid form is now available in a convenient dry format. Dried Lutra’s clean canvas, huge temperature range, high alcohol tolerance and fast...
A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which...
A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes.M12 Kveik Yeast is suitable for a...
Sourced from Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway.This strain was originally used in the...
Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal...
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!...
This yeast can ferment at up to 42ºC, with clean flavours and a prominent citrus aroma.ATTENUATION: 70–75%TEMPERATURE: 25–42ºC (77–108°F)DIASTATIC: NoFERMENTATION RATE: HighSUITABLE BEER...
This single-strain isolate from the Lærdal Kveik (sourced from Dagfinn Wendelbo) ferments fast (like most kveik), flocculates well, and adds pineapple and orchard fruit aroma to beer. Ferments...
KRISPY is a special blend of kveik yeasts selected by our lab wizards for optimal crispiness and crushability in beer. It can be used to make clean, lager-like beers in a fraction of the time since...
We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch....
Kort/utgånget datum = Halva priset. Kylförvarade. Short Best-before-date = Half Price. Stored Cool.You asked, we listened. Clean kveik with a dryer finish. KRUSHER is a single strain isolate from...
This blend is highly flocculant and displays mixed fruity character. It can also be used to produce haze in hoppy beers.ATTENUATION: 70–80%TEMPERATURE: 15–35ºC (59–95ºF)DIASTATIC:...
The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.ATTENUATION:...
Hailing from the raw ale epicentre in Grodås, Espe presents bright tropical fruit and warming cognac/rum character. Expect similar fermentation performance to other yeasts from the area like...
This blend displays prominent tropical guava and mango esters, lending well to modern aromatic styles like NEIPA. Note that this blend does accentuate hop bitterness and so less (or no) bittering hops...
Stranda (Stein Langlo's kveik) is very flocculent, with clean aromatics. Stranda accentuates both malt and hop flavours and can sub in for most English and American strains. Stranda is unique in...
Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.Attenuation: 75-83%...
200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)
400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)
White Labs WLP672 - Lactobacillus BrevisGeneral Use of Bacteria for Kettle Souring/Quick Souring methods:- Generally 1L per 2-3BBLs is necessary for quick souring within 48-72 hours- The higher the...
WildBrew™ Sour Pitch is a high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. Produces a clean and balanced citrus flavor profile...
WildBrew™ Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. The Helveticus Pitch provide a...
WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. WildBrew Philly Sour produces moderate amounts of lactic acid in...
Make tart beers without having to kettle sour. Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph backyard. Lactic Magic produces lactic acid from...
A blend of our main L. plantarum strain and a strain of L. rhamnosus, which enhances fruit flavours in the finished beer with tasters noting red fruit and guava aromas. It is intended for kettle/quick...
A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers...
This blend of two hop resistant Lactobacillus strains is intended for use in long-term souring.Produces complex acidity. We recommend 15 IBU or less in the first generation.TEMPERATURE: 20–25°C...
Kveik yeasts have stolen the spotlight, but we think the bacteria in the original cultures are really cool too. This is our first pure bacteria Kveik Ring release. This is Lactobacillus paracasei...
A single strain of L. brevis that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.TEMPERATURE: 30–40ºC (86–104ºF)FERMENTATION RATE: Medium...
A single strain of L. Plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.
This blend of 2 hop-resistant Pediococcus strains (P. damnosus and P. pentosaceus) is intended for use in long-term souring. Neither strain has been observed to produce exopolysaccharides (EPS). We...
A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers...
An out-of-this-world blend of our favourite Brett yeast strains! You can use Mothership in any sour/wild beer style to make a galaxy of funky and fruity flavours.ATTENUATION: 80%+TEMPERATURE:...
A house favourite Brettanomyces bruxellensis strain, which develops funky and fruity flavours quickly. Great in mixed fermentation saisons and funky Belgian styles.ATTENUATION: 80%+TEMPERATURE:...
Do you like pina coladas? Prominent pineapple esters alongside a good dose of funk. Suited to primary or secondary fermentation.ATTENUATION: 80%+TEMPERATURE: 20–25°C (68–77°F)FERMENTATION...
A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops....
A Brettanomyces anomalus strain from a ~40 year old bottle of old-school Berliner Weisse.More subtle than other Bretts - citrus and white wine. Available in secondary pitch rates only. ATTENUATION:...
Brettanomyces bruxellensis from an old bottle of Berliner Weisse. Intensity is in between Berliner Brett I and "normal" Brett. Available in secondary pitch rates only. ATTENUATION: Low...
This Brettanomyces bruxellensis strain isolated from lambic displays a balanced selection of fruity characteristics, with tasters noting plum, red berry, citrus, and red apple, alongside subtle...
A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in traditional Berliner Weisse and beyond. Flavour profile...
The classic Brettanomyces bruxellensis strain isolated from a classic abbey beer.Can be used to add depth of character to a wide range of beers. ATTENUATION: 80%+TEMPERATURE: 22–27ºC...
Also known as ‘Brett lambicus’, this strain gives you ample funk and cherry pie aromas. Very complimentary to darker malt beers or red wine barrel aging. Available in primary and secondary pitch...
Unique strawberry and pear flavour balance. One of our most intense Bretts.SUITABLE BEER TYPES: American Wild Ale, European Sour Ale, LambicFLAVOUR PROFILE: Strawberries, Earth, Funk
Stress less about yeast health. Escarpment labs yeast nutrient blend is tailored to the unique needs of beer yeasts. Each 500g bag offers enough nutrients for up to about 500 batches of...
Stress less about yeast health. Escarpment Labs yeast nutrient blend, tailored for the unique needs of beer yeasts. Each 28g pouch offers enough nutrients for up to 28 batches of...
Propper SeltzerTM is a proprietary yeast nutrient used to brew 100% sugar-based hard seltzers using any beer yeast, wine yeast or distillers yeast. When brewing your sugar base, add a single dose of...
Yeast and nutrient blend especially developed to give a clean and neutral yeast profile. This strain of Saccharomyces cerevisiae is perfect if you want to try making your own Hard Seltzer at home....