Brewing Yeast

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Wyeast 2001 Urquell Lager Yeast
With a mild fruit and floral aroma this strain has a very dry a...
With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish. Origin: Pilsner Urquell Flocculation: Medium-HighAttenuation: 72-76%Temperature Range: 48-56F, 9-13CAlcohol Tolerance: 9% ABV Styles:Bohemian PilsnerLager yeast will usually be slow to sta...
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Lalvin Narbonne Wine Yeast - Dry Wine Yeast
71B was isolated by the National Agricultural Research Institut...
71B was isolated by the National Agricultural Research Institute in Narbonne, France. Narbonne Wine Yeast is known for making blush and semi-sweet wines with a 'fruit salad' character. Long-lived aromas are due to its production of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid.
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Lalvin Champagne Yeast - Dry Champagne Yeast
Champagne Yeast EC-1118 is the original! It ferments well at lo...
Champagne Yeast EC-1118 is the original! It ferments well at low temperatures and flocculates well with very compact lees. EC-1118 produceslarge quantitiesof SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation.
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Windsor Ale Yeast - Dry Ale Yeast
Danstar Windsor Ale Yeast originates in England. This yeast pro...
Danstar Windsor Ale Yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended 64...
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Red Star Montrachet Wine Yeast - Dry Wine Yeast
Red Star® Montrachet Wine Yeast(Davis 522), a strain of Sac...
Red Star® Montrachet Wine Yeast(Davis 522), a strain of Saccharomyces cerevisiae, has been 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 tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tole...
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Red Star Premier Cuvee Wine Yeast - Dry Wine Yeast
Red Star Premier Cuvée Wine Yeast(Davis 796), a strain o...
Red Star Premier Cuvée Wine Yeast(Davis 796), a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended fo...
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Red Star Pasteur Red Wine Yeast - Dry Wine Yeast
Red Star® Pasteur Red wine Yeast(Davis 904), a strain of Sa...
Red Star® Pasteur Red wine Yeast(Davis 904), a strain of Saccharomyces cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet fam...
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Red Star Pastuer Champagne Yeast - Dry Champagne Yeast
Pastuer Champagne Yeast is a strong fermenter, with high alcoho...
Pastuer Champagne Yeast is a strong fermenter, with high alcohol tolerance. Ferments musts and fruit juices to dryness. Recommended for all white wines, some reds, dry white, mead, port, dry cider and for fruit juices. Ferments best at 59-86 F.
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Lalvin Cotes du Rhone Wine Yeast - Dry Wine Yeast
ICV-D47 is a C�tes du Rh�ne isolate for the production of full-...
ICV-D47 is a C�tes du Rh�ne isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 50� to 84�C, the best results are obtained at around 60�C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is known for its accentuated fruit ...
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Lalvin Montpellier Wine Yeast - Dry Wine Yeast
Montpellier Wine Yeast ICV-K1 tends to express freshness of whi...
Montpellier Wine Yeast ICV-K1 tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeast strains . When fermented at low temperatures (below 60�C) and with the right addition of nutrients , ICV-K1 is one of the more flowery ester producers. These esters br...
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