ยีสต์แห้ง

เบียร์วัสดุเรามี “ยีสต์แห้ง (Dried Yeast)” ยีสต์หมักเบียร์ที่นิยมใช้กันเป็นอย่างมาก เราเป็นผู้จำหน่ายและนำเข้าจากบริษัทผลิตยีสต์โดยตรง ดังนั้นมั่นใจได้เลยว่า ยีสต์ทําเบียร์ชนิดยีสต์แห้ง ที่จัดจำหน่ายโดยเบียร์วัสดุเป็นยีสต์ที่มีคุณภาพ ใช้งานง่าย เป็นสินค้าจากอเมริกาและอีกหลายแบรนด์ชั้นนำ ให้เลือกใช้ทำเบียร์ได้หลายสไตล์ตามต้องการ

New

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

฿ 170 ฿ 170
New

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

฿ 230 ฿ 230
New

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

฿ 230 ฿ 230
New

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.

฿ 180 ฿ 180
New

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.

฿ 170 ฿ 170
New

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by the University of the Sciences in Philadelphia, PA, USA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation, and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp. Yeast Features: Aroma: Sour, red apple, stone fruit, peach Temp Range: 68°F - 77°F (20°C - 25°C) pH Range: 3.2 - 3.5 Attenuation: High Flocculation: High Alcohol Tolerance: 9% ABV In Lallemand’s Standard Wort conditions, WildBrew™ Philly Sour yeast exhibits: The fermentation can be completed in 10 days. Typical pH of 3.2-3.5, higher lactic acid levels will be achieved in worts that are higher in glucose. Aroma and flavor are sour, red apple, and stone fruit, notably peach. Fermentation rate, fermentation time, and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature, and nutritional quality of the wort.

฿ 170 ฿ 170
สินค้าหมด
New

Description M21 Belgian Wit Yeast 10g A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers. Attenuation: High (70 – 75%) Flocculation: Low Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F). Storage Recommendations: Store below 10°C (50°F).

฿ 180 ฿ 180
สินค้าหมด
New

THE PERFECT BREWER’S YEAST FOR WHEAT BASED BEERS The US release of this highly-anticipated dry yeast selected for wheat beer fermentations. WB-06 yeast provides 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 Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation. Yeast Features: Fermentation Temperature: 64–75F Attenuation: 86-90% Alcohol Tolerance: 9-11% Perfect strain to ferment: Bavarian Hefeweizen (Weissbier) Dunkelweizen (Dunkles Weissbier) Weizenbock

฿ 180 ฿ 180
สินค้าหมด
New

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 a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks. Ingredients: Yeast (Saccharomyces cerevisiae), Emulsifier: E491 (Sorbitan monostearate)

฿ 180 ฿ 180
New

Description This Bavarian wheat beer strain can easily express the spicy and estery aroma profile typical to German wheat beer styles. LalBrew Munich Classic is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock. Beer Styles: Bavarian-style wheat Aroma: Fruity, banana, spicy Attenutation: Medium to High Fermentation Range: 63-72°F Flocculation: Low Alcohol Tolerance: 12% ABV

฿ 170 ฿ 170
สินค้าหมด
New

Ready to try your hand at a Dry English Ale? Then this is the yeast for you! Nottingham Dry Yeast is the prefered yeast for English Style Beers, but it is an extremely high performing and versatile strain, allowing it to be used in beers across the spectrum. Even though it's a great choice for traditional styles such as Pale Ales, Ambers, Stouts and Porters, it is far from limited to these classics. Nottingham will also perform well in Golden Ale, Kölsch, Lager-style beers, IPAs, Barleywines and others. It is appreciated for it’s ability to quickly produce a vigorous fermentation, and forms a compact yeast cake at the bottom resulting in a lovely clear beer. Beer Styles: Wide variety of ales Aroma: Fruity, estery, neutral Attenuation: High Fermentation Range: 50-72°F Flocculation: High Alcohol Tolerance: 14% ABV

฿ 170 ฿ 170
New

"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.

฿ 170 ฿ 170
New

solated from our Hornindal Kveik culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing an even more neutral and refreshing pseudo-lager at its lower temperatures, without the lead time of a traditional lager yeast. Lutra is your worry-free way to navigate the evolving demand for cold ones. You may notice your homebrew package states Lutra Kveik's ABV as 11%. We have tested Lutra's limits extensively in hard seltzer fermentations, and find that Lutra will fully attenuate sugar-based fermentations to produce up to 15% ABV! Happy brewing! Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike. Strain Type Norwegian Kveik Flocculation Medium-High Attenuation 75-82% Temperature Range 68–95° F (20–35° C) Alcohol Tolerance 15%

฿ 210 ฿ 210
สินค้าหมด
New

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้เป็นตัวพิเศษที่ไม่มีตัวไหนให้เทียบให้ ฟรุ้ตตี้ ไซตรัส ฟอรอล เหมาะสำหรับ Pale Ale และ IPA ช่วงหมักคือ 18-22 องศา

฿ 180 ฿ 180
สินค้าหมด
New

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตและให้คาร์แรกเตอร์เบียร์ lager แบบ WLP820, WY2206, S-23 หมักที่อุณหภูมิ 12-17 องศาได้

฿ 180 ฿ 180
สินค้าหมด
New

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตและให้คาร์แรกเตอร์แบบ WLP007, WY1098, S-04

฿ 180 ฿ 180
New

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตและให้คาร์แรกเตอร์แบบ WLP830, WY2124, W-34/70

฿ 180 ฿ 180
สินค้าหมด
New

บริษ้ทยีสต์คุณภาพเจ้าใหม่จากอเมริกา ทำยีสต์พรีเมียมแบบแห้งที่ได้คุณภาพแบบเดียวกับยีสต์น้ำ ในซองขนาด 12 กรัม ใช้กับ wort ได้ถึง 23 ลิตร ในกรณี og ไม่เกิน 1.061 สามารถเทตรงได้เลยโดยไม่ต้องรีไฮเดรท ตัวนี้ผลิตจาก WLP001, WYEAST1056

฿ 180 ฿ 180
New

solated from our Hornindal Kveik culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing an even more neutral and refreshing pseudo-lager at its lower temperatures, without the lead time of a traditional lager yeast. Lutra is your worry-free way to navigate the evolving demand for cold ones. You may notice your homebrew package states Lutra Kveik's ABV as 11%. We have tested Lutra's limits extensively in hard seltzer fermentations, and find that Lutra will fully attenuate sugar-based fermentations to produce up to 15% ABV! Happy brewing! Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike. Strain Type Norwegian Kveik Flocculation Medium-High Attenuation 75-82% Temperature Range 68–95° F (20–35° C) Alcohol Tolerance 15%

฿ 250 ฿ 250
สินค้าหมด
New

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 complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F / 32°C or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.

฿ 180 ฿ 180
สินค้าหมด
New

Opshaug was originally sourced for White Labs by world traveler and blogger Lars Marius Garshol, who has authored several books on farmhouse ales and historical brewing. 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. Attenuation: 70–80% Flocculation: Medium to High Optimum Fermentation Temp: 77–95°F Alcohol Tolerance: Medium - High (8–12%)

฿ 180 ฿ 180
สินค้าหมด
New

A single strain of Saccharomyces cerevisiae, it was isolated from source material collected from Petter Øvrebust. It exhibits a vibrant bouquet of hull melon and cantaloupe esters across a broad temperature range. This strain is well suited to any hop forward or farmhouse-inspired beers. Temperature: 80-95 °F (27-35 °C) || Attenuation: 78 - 82% Flocculation: Medium || Alcohol Tolerance: High

฿ 180 ฿ 180
สินค้าหมด
New

ยีสต์ Espe มีต้นกำเนิดในนอร์เวย์ส่วนผสมของ Espe kveik นำเสนอลิ้นจี่ลูกแพร์และถ้วยผลไม้เมืองร้อนที่เป็นเอกลักษณ์ ช่วยเสริมกลิ่นหอมหวานของ IPA

฿ 180 ฿ 180
สินค้าหมด
New

Oyl 057 Hbpack A highly flocculent Norwegian ale strain (kveik) with an astoundingly wide temperature range and little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with overripe mango. Complementary to modern, fruity hops. Temperature control is unnecessary with this strain. Non-phenolic and no noticeable fusels, even at higher temperatures.

฿ 180 ฿ 180
สินค้าหมด
New

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 character, and a soft mouthfeel. This unique yeast complements farmhouse beers and makes a great Wit. I sveikata! JOVARU® is an ALDONA UDRIENĖ® yeast strain that originates from the famous JOVARU® Brewery that has been in operation since the mid-19th century. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.

฿ 180 ฿ 180
สินค้าหมด
New

OSLO is a modern take on traditional Norwegian farmhouse brewing cultures. OSLO can comfortably produce beautifully clean, lager-like beers at temperatures as high as 98F (37C) without noticeable off flavors. At the high end of fermentation temperature, beers can finish attenuating in as little as three days!

฿ 180 ฿ 180
สินค้าหมด
New

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 undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours. Microbiological Properties Classified as Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew® Verdant IPA; Percent solids 93% – 96% Viability ≥ 5 x 109 CFU per gram of dry yeast Wild Yeast < 1 per 106 yeast cells Diastaticus Undetectable Bacteria < 1 per 106 yeast cells Finished product is released to the market only after passing a rigorous series of tests. *See specifications sheet for details Brewing Properties In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits: Fermentation that can be completed in 5 days. Medium to high attenuation and moderate flocculation. Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character. The optimal temperature range for LalBrew® Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F). Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

฿ 170 ฿ 170
New

A yeast enzyme blend that enhances aromatics and esters, perfect for New England, hazy and fruit forward IPAs

฿ 200 ฿ 200
New

10g treats 23L / 5 Gallons Suitable for US pale ale, US double IPA, US imperial stout etc.

฿ 170 ฿ 170
New

About this item 10g treats 23L / 5 Gallons Best for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen etc Consistent, top quality results with each brew. Temperature Range: 59-86�F (18-30�C) Superior shelf stability and ease of use.

฿ 170 ฿ 170
Powered by MakeWebEasy.com
เว็บไซต์นี้มีการใช้งานคุกกี้ เพื่อเพิ่มประสิทธิภาพและประสบการณ์ที่ดีในการใช้งานเว็บไซต์ของท่าน ท่านสามารถอ่านรายละเอียดเพิ่มเติมได้ที่ นโยบายความเป็นส่วนตัว  และ  นโยบายคุกกี้