ยีสต์ทำเบียร์ Beer Yeast

"West Coast Ale" yeast is known for its clean, neutral flavor profile and strong attenuation. With no overwhelming characteristics, this yeast lets your grain and hop choices shine! BRY-97 gives you a quick start and vigorous fermentation, which can be completed in 4 days if kept above 63° F. The aroma is slightly estery, almost neutral and doesn’t display off-odors when handled properly. Because of its high flocculation, it may slightly reduce hop bitterness levels. Best results when used at traditional ale temperatures (62 - 72° F) and after rehydration in the recommended manner (see the documents tab for re-hydration procedure). Beer Styles: American ales Aroma: Neutral with slight ester Attenuation: Medium to High Fermentation Range: 59-72°F Flocculation: High Alcohol Tolerance: 13% ABV *See the technical data sheet below for information on rehydration, usage and storage.

Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality.

LalBrew Belle Saison Ale Dry Yeast LalBrew Belle Saison yeast is a Belgian-style ale yeast selected for its ability to create Saison-style beers of the highest quality. This yeast strain allows brewers to get the high attenuation associated with this traditional style. LalBrew Belle Saison yeast produces fruity, spicy, and refreshing beers! Ingredients: Yeast (Saccharomyces cerevisiae)

Sourced from our friend 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 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.

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 high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80 – 90% or more. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.

weet Mead yeast is one of two strains for sweet mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit-mead fermentation. Use additional nutrients for mead making. Ciders, Cysers, Fruit Wines, Ginger Ale, Cherry, Raspberry, Peach. Temperature Range: 60-75 F. Alcohol Tolerance: 11%.

This strain ferments much cleaner than it’s hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness.

Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the new Group III line that has been selected to produce pure lagers with distinct flavor characteristics and superior fermentation performance.

LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics.

Mangrove Jacks Yeasts Mangrove Jacks M05 Mead - Craft Series Yeast - 10G A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range. Suitable for all styles of Mead.

Hydra is a new genetic hybrid of two of our favourite strains (Cerberus x Vermont). Hydra offers you lower attenuation (65-72%) for a more juicy flavour coupled with strong mango and citrus aromatics.

If you're looking for a cold fermenting yeast with a neutral character, BAJA from CellarScience is the perfect candidate. Originally developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers and finishes dry. Allowing for the balanced expression of malt and hops, BAJA will become your go-to yeast for fermenting Mexican-style light lagers, dark lagers, and cold IPAs. Every batch is PCR tested to ensure contamination free yeast.

Ferment delicious Saisons with hints of fruit and citrus plus all the classic spicy phenolic flavors. SAISON ferments very dry but leaves behind a beer with a soft malt body and rich mouthfeel.

WildBrew™ Sour Pitch เป็นแบคทีเรียกรดแลคติกที่มีความบริสุทธิ์สูงและมีประสิทธิภาพสูงที่คัดเลือกมาโดยเฉพาะในการผลิตเบียร์เปรี้ยวหลากหลายสไตล์

The ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales. Produces a well-balanced tropical fruity ester profile

Put a spin on lager brewing with Lunar Crush®, our distinctively tropical Thiolized® lager strain. Lunar Crush biotransforms thiol precursors from malt, hops, and grape-derived products for a new wave of passion fruit, guava, and New Zealand Sauvignon blanc fruitiness. This isn’t your typical lager yeast — Lunar Crush is the perfect companion for complex, hop-forward styles or even creating something entirely new by simplifying your recipe for the boldest thiol expression.

With enhanced Thiolized® capabilities, Helio Gazer™ boosts thiol biotransformation to free thiols 200x above sensory threshold, creating a supernova of tropical, passion fruit flavors and aromas. Even in the juiciest of IPAs, expect robust guava and New Zealand sauvignon blanc-like aromas along with the beloved sturdy haziness of its parent strain, British Ale V. Pair with mash hopping, grape-derived products or regional malt and hops for peak thiols. Note: Think of this as an amped up Cosmic Punch

LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character hop aromas

German/Kölsch Ale Yeast Yeast: Ale ATTENUATION :72% - 78% FLOCCULATION Medium ALCOHOL TOLERANCE :Medium to High (8-12%) FERMENTATION TEMPERATURE :65° - 69° F 18° - 21° C

Our house yeast will produce a high quality ale of just about any style you can think of. We use it in all our IPAs, pale ales, blonde ales, stouts, porters, amber beers, barleywines, you name it, as long as it isn't a Belgian beer, it's likely this yeast. Use a lower fermentation temperature to subdue the esters or let them out at higher temps. Think of this as an American yeast with a nice ester profile. Temp: 65-72F, 16-22C // Flocculation: Medium // Attenuation: 76-82%

This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast®.

ทำจาก WLP051

Star P ยีสต์น้ำที่เพิ่มกลิ่นให้เด่นขึ้นสำหรับ Wc, IPA, Pale Ale

A great yeast for elegant lagers with floral notes Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers. Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

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 fruity aromas and gives clean flavors and high drinkable beers. Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

LalBrew Wit™ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles. LalBrew Wit™ produces lower levels of esters and phenols compared to traditional hefeweizen strains such as LalBrew Munich Classic™. LalBrew Wit™ provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian-style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weisse, Gose, Hefeweizen, Dunkelweis, and Weizenbock.

Side Back Logo LalBrew New England™ – American East Coast Ale Yeast LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

เป็นอีกสายพันธุ์ที่สามารถใช้ผลิตเบียร์สไตล์ Hefeweizen ที่มีคุณลักษณะเฉพาะ แต่จะมีความพิเศษออกมาด้วยสารเอสเตอร์ในเชื้อตัวนี้ที่ผลิตกลิ่นอายหอมหวนของแอ็ปเปิ้ล ลูกแพร พลัมที่เพิ่มขึ้นมาอย่างกลมกล่อมนอกเหนือจากกลิ่นหอมของกล้วยโดยปกติ เชื้อจะผลิตสารฟีนอลแนวกานพลูอย่างพอดีๆและมีกลิ่นอายของวนิลลา เชื้อตัวนี้มีคุณสมบัติการเกาะตัวของยีสต่ำ ทำให้ได้เบียร์ที่มีลักษณะขุ่น ข้อแนะนำในการเพิ่มกลิ่น/รสของสารทำได้สามวิธี: 1) โดยการใส่เชื้อที่น้อยกว่าเกณฑ์ปกตินิดหน่อย 2) ใช้หมักด้วยน้ำวอร์ตที่มีค่าน้ำตาลสูง และ 3) หมักที่อุณหภูมิสูงขึ่น ของช่วงอุณหภูมิที่แนะนำ (แต่อย่าเกิน 22°C)