Ensure that you’re picking the right strain of beer brewing yeast for your recipe to get the best tasting beer possible. Our full range of dry and liquid yeast from Fermentis, Wyeast and White Labs will help you make any type of beer, ranging from ales and lagers to Belgian-styles and meads. Choose from wide range of Beer Yeast for Beer brewing.
Showing 1–20 of 192 results
A24 Imperial Organic Yeas..
A24 Imperial Organic Yeas..$10.49
Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer. White Labs Equivalent: No Equivalent Wyeast Equivalent: No Equivalent Flocculation: Medium Optimum Fermentation Temp: 64-74 F Attenuation: 74-78%
A38 Imperial Organic Yeas..
A38 Imperial Organic Yeas..$10.49
Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full. White Labs Equivalent: WLP095 Wyeast Equivalent: No Equivalent Flocculation: Medium Optimum Fermentation Temp: 64-74 F Attenuation: 72-76%
Abbaye (11.5 g) Dry Yeast..
Abbaye (11.5 g) Dry Yeast..$4.39
Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
In Lallemand�s Standard Conditions Wort at 20�C (68�F) Abbaye yeast exhibits:
Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation.
Aroma and flavor is fruity and phenolic with a hint of alcohol.
The optimal temperature range for Abbaye yeast when producing traditional styles is 63-77�F (17-25�C).
Abbey Ale yeast
Abbey Ale yeast$7.39
Abbey Ale yeast is still used in two of the six Trappist breweries remaining in the world! This yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for Belgian Ales, Dubbels and Trippels. Abbey Ale yeast does best when pitched at 66-68F and let to rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch. Attenuation: 73-78% Flocculation: Medium to high Fermentation Temp: 64-74F Wyeast Equivalent: 1214 Belgian Ale This strain is one of Vinnie Cilurzo’s (Russian River Brewing Company) favorite yeast strains for his famous bottle conditioned belgian ales.
Alcobase Extreme 23% Yeas..
Alcobase Extreme 23% Yeas..$11.99
The Alcobase Extreme 23% turbo yeast is based on a new fermentation technology using activated carbons and bentonites. Home alcohol producers can make higher alcohol Liqueurs and spirits without distillation, and enable home distillers to increase their distillation proofs using less energy. 465 grams (16.4 oz.)
Alcobase Vodka Pure Yeast..
Alcobase Vodka Pure Yeast..$10.49
The new Alcobase Triple Vodka Pure 14% turbo yeast is based on a new fermentation technology using activated carbons and bentonites. Together, with a new distiller’s yeast strain and a different blend of trace minerals & vitamins, we are now able to produce a much higher quality alcobase than before. 11.34 oz. (320 grams)
American Ale Yeast Blend
American Ale Yeast Blend$7.39
Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California – clean, neutral fermentation, versatile usage and adds two other strains that belong in the same” clean/neutral” flavor category. Homebrewers have speculated that it may be a blend of the WLP001, WLP051 Cal IV, and WLP810 San Francisco Lager but this blend has never been proven. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of WLP001 by itself. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temp: 68-73 Wyeast Equivalent: None
American Hefeweizen Ale y..
American Hefeweizen Ale y..$7.39
Used to produce the Oregon style American Hefeweizen, like Widmer. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast which does not flocculate well, producing a cloudy beer. Attenuation: 70-75% Flocculation: Low Fermentation Temp: 65-69
American Lager yeast
American Lager yeast$7.39
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don’t have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German’s and Czech’s make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast. Attenuation: 75-80% Flocculation: Medium Fermentation Temperature: 50-55F
This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. (Formerly named Brettanomyces bruxellensis Trois) Opt Temp: 70-85F Floc: Low Atten: 85%+ Alcohol Tolerance: Medium-High.
Bastogne Belgian Ale Yeas..
Bastogne Belgian Ale Yeas..$7.39
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More �clean� fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 74-80% Flocculation: Medium Fermentation Temperature: 66-72F Alcohol Tolerance: High
Batch Turbo Pure Yeast ..
Batch Turbo Pure Yeast ..$5.49
This is a great turbo yeast if you are looking for the cleanest flavor profile. The 14% alcohol tolerance keeps the fermentation in line, without having exceedingly high gravity, this yeast ferments clean. This is industrial style Turbo Yeast that is stackable. Makes 25 liters (6 USG). 90 grams (3.04 oz.)
Bavarian Weizen Yeast
Bavarian Weizen Yeast$7.39
Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.” Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70?F Alcohol Tolerance: Medium
Belgian Ale yeast
Belgian Ale yeast$7.39
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 the profile, with less fruitiness than WLP500. Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch. Attenuation: 72-80% Flocculation: Medium to low Fermentation Temp: 68-74F Wyeast Equivalent: 1762 Belgian Abbey
Belgian Golden Ale yeast
Belgian Golden Ale yeast$7.39
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 75-80% Flocculation: Low. Optimum Fermentation Temp: 68-75� F. Wyeast Equivalent: 1388 Belgian Strong
Belgian Saison II Ale Yea..
Belgian Saison II Ale Yea..$7.39
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78 F Alcohol Tolerance: Medium
Belgian Saison yeast
Belgian Saison yeast$7.39
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter. The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct…85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg. Attenuation: 65-75% Flocculation: Medium Fermentation Temperature: 68-85F Wyeast Equivalent: 3724 Belgian Saison Yeast
Belgian Strong yeast
Belgian Strong yeast$7.39
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers. Attenuation: 78-85% Flocculation: Medium Optimal Fermentation Temperature: 66-72F Alcohol Tolerance: High