Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles.

Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.

SPECIFICATIONS:

• Apparent Attenuation: 78 – 84
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 18 – 26

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Instructions: Add contents to up to 25L juice.

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Instructions: Add contents to up to 25L juice

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SPECIFICATIONS:

• Apparent Attenuation (%): 80 – 84
• Sedimentation: Medium
• Ferment Temp (°C): 12 – 18

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Instructions: Add contents to up to 25L juice

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 Instructions: Add contents to up to 25L juice

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SYRAH

Instructions: Add contents to up to 25L juice

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Selected by our partner Escarpment Labs (ON, Canada) for its superior fermentation performance, this strain allows brewers to achieve greater efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability, and quick cleanup of off-flavors like acetaldehyde and diacetyl.

LalBrew House Ale is suitable for a wide range of beer styles, including IPAs, Blond Ales, and Stouts, due to its neutral fermentation profile.

Beer styles    American IPA

Attenuation    78-86%

Temperature range    16 – 22°C (61 – 72°F)

Flocculation    Medium

Aroma    Neutral

Alcohol tolerance    14% ABV

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Ensures a very good assimilation of fructose and excellent for low gravity ciders. Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials.
Specifications:

• Ferment Temp (°C): 10 – 30

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For sweet ciders from fresh apple juices. Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). (Please note that those observations are based on French cider recipe trials.) Sweet and round mouthfeel strengthening candy like sensation.

Ingredients: yeast (Saccharomyces cerevisiae), emulsifier: E491 (sorbitan monostearate)

Specifications:

• Pitching Rate (g/HL): 20 – 40 for first fermentation
• Ferment Temp (°C): 10 – 30 (optimum 15 – 25)

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SPECIFICATIONS:

• Apparent attenuation: 80-84%
• Sedimentation time: Fast
  
• Alcohol tolerance: 9-11%
  
• Temperature range: 9-22ºC, ideally 12-15ºC

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Beer Styles – American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Wheat, Berliner Weiss, Blonde Ale, Cream Ale, Dry Stout, Gose, Imperial IPA, Kettle Sours, New England IPA, New England Pale Ale, Robust Porter, Russian Imperial Stout, Session IPA

Attenuation – 75-84%

Temp Range – 18 – 22°C

Flocculation – Medium

Aroma – Peach, Citrus, Tropical Fruit

Alcohol tolerance- 10% ABV

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SPECIFICATIONS:

• Apparent Attenuation:68 – 72
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 15 – 20

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SafBrew BR-8 is the first 

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LalBrew NovaLager is a true bottom-fermenting 

 hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel 

Beer styles    Baltic Porter, Bohemian Pilsner, Brown Porter, California Common, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Marzen, Schwarzbier, Traditional Bock, Vienna Lager, New England IPA, New England Pale Ale, Session IPA

Attenuation    78-84

Temperature range    10 – 20°C (50 – 68°F)

Flocculation    Medium

Aroma    Clean, low to medium ester, no sulfur

Alcohol tolerance    13% ABV

Pitching rate    50 – 100g/hL

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LalBrew Farmhouse is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Bioscience Corp. 

 in partnership with Lallemand Brewing. LalBrew Farmhouse was selected using the most advanced breeding techniques. The Renaissance 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 (H

Beer styles    Farmhouse

Attenuation    78-84

Temperature range    22 – 30°C (72 – 86°F)

Flocculation    Low

Aroma    Clove, pepper, tropical fruit

Alcohol tolerance    13% ABV

Pitching rate    50 – 100g/hL

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SPECIFICATIONS:

• Apparent Attenuation:80 – 84
• Sedimentation: Fast
• Pitching Rate (g/HL): 80 – 120
• Ferment Temp (°C): 12 – 15

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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.

Attenuation    74-82

Temperature range    20 – 30°C (68 – 86°F)

Flocculation    High

Aroma    Sour, red apple, stone fruit, peach

Alcohol tolerance    9% ABV

Pitching rate    50 – 100g/hL for < 14°P wort 100 – 150g/hL for > 14°P wort

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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. 

Beer styles    American Wheat, Berliner Weiss, Dunkelweizen, Gose, Roggen/Rye, Weizen/Weissbier, Weizenbock, Witbier

Attenuation    75-82

Temperature range    17 – 25°C (63 – 77°F)

Flocculation    Low

Aroma    Fruity, slight banana and clove

Alcohol tolerance    12% ABV

Pitching rate    50 – 100g/hL

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Also if an online order containing a yeast/culture is placed on a Friday, we won’t ship it till the Monday to avoid having it sit with postal services over the weekend. 

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LalBrew Diamond is a true lager strain selected from the Doemens Academy Culture Collection in Germany. LalBrew Diamond delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. 

Beer styles    Baltic Porter, Bohemian Pilsner, California Common, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Marzen, Schwarzbier, Traditional Bock, Vienna Lager

Attenuation    77-83

Temperature range    10 – 15°C (50 – 59°F)

Flocculation    High

Aroma    Neutral

Alcohol tolerance    13%

ABV

Pitching rate    100 – 200g/hL

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Lalvin EC1118 has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.

It is very resistant to osmotic pressure. Lalvin EC1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.

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Suitable for Chardonnay, Semillon, Muscat, Pinot Gris and more.

Alcohol Tolerance: 14%

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 14 – 28°C.

Storage Recommendations: Store in a cool dry place.

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Suitable for Riesling, Gewurztraminer and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 16 – 24°C.

Storage Recommendations: Store in a cool, dry place.

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Suitable for Pinot Noir, Gamay and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 16 – 24°C.

Storage Recommendations: Store in a cool, dry place.

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Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 16 – 24°C.

Storage Recommendations: Store in a cool, dry place.

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Suitable for all styles of mead.

Attenuation: Very High (95 – 100%)

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L of wort. For best results, ferment at 15-30 degrees C.

Storage Recommendations: Store in the fridge.

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Suitable for for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more.

Alcohol Tolerance: 15% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 18 – 28°C.

Storage Recommendations: Store in a cool, dry place.

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Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more.

Alcohol Tolerance: 18% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 14 – 28°C.

Storage Recommendations: Store in a cool, dry place.

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Suitable for Zinfandel, Fruit wines and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 18 – 28°C.

Storage Recommendations: Store in a cool, dry place.

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Suitable for Merlot, Malbec, Nebbiolo, Fruit wines and more.

Alcohol Tolerance: 15% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 18 – 28°C.

Storage Recommendations: Store in a cool, dry place.

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Suitable for brewing all types of cider.

Attenuation: High

Flocculation: High

Usage Directions: Sprinkle contents directly on up to 23 L of juice. Ferment at 18-24 degrees C for best results.

Storage Recommendations: Store in the fridge.

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Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more.

Alcohol Tolerance: 18% ABV

Usage Directions: No rehydration required – add direct to grape must and stir well. For best results, ferment at 14 – 32°C.

Storage Recommentions: Store in a cool, dry place.

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Beer styles    American Amber Ale, American Barleywine, American IPA, American Pale Ale, American Stout, Biere de Garde, Blonde Ale, Cream Ale, Farmhouse, Gose, Imperial IPA, Old Ale, Session IPA, Sweet Stout

Attenuation    76-82

Temperature range    25 – 40°C (77 – 104°F) and optimal: 35 – 40°C (95 – 104°F)

Flocculation    Very High

Aroma    Relatively neutral at high temperatures, slight orange and citrus notes

Alcohol tolerance    12% ABV

Pitching rate    50 – 100g/hL

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LalBrew Nottingham is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham and ideal house strain for producing a wide variety of beer styles. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew Nottingham is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992.  LalBrew Nottingham is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions.

Beer styles    American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, American Wheat, Baltic Porter, Belgian Blonde Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Pale Ale, Blonde Ale, Bohemian Pilsner, Brown Porter, California Common, Classic American Pilsner, Cream Ale, Dark American Lager, Doppelbock, Dortmunder Export, Dry Stout, Dusseldorf Altbier, Eisbock, English Barleywine, English Brown Ale, English IPA, Extra Special Bitter, Foreign Extra Stout, German Pilsner, Imperial IPA, Irish Red Ale, Kolsch, Maibock/Helles Bock, Mild, Munich Dunkel, Munich Helles, Oatmeal Stout, Oktoberfest/Marzen, Old Ale, Ordinary Bitter, Robust Porter, Roggen/Rye, Russian Imperial Stout, Schwarzbier, Scottish Ale, Session IPA, Special/Best Bitter, Strong Scotch Ale, Sweet Stout, Traditional Bock, Vienna Lager, Weizenbock, Witbier

Attenuation    78-84

Temperature range    10 – 25°C (50 – 77°F)

Flocculation    High

Aroma    Slightly fruity, neutral

Alcohol tolerance    14% ABV

Pitching rate    50 – 100g/hL

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Beer styles    Altbier, American Wheat, Blonde Ale, Brown Porter, Cream Ale, English Brown Ale, English IPA, Extra Special Bitter, Irish Red Ale, Mild, New England IPA, New England Pale Ale, Old Ale, Special/Best Bitter, Sweet Stout

Attenuation    78-83

Temperature range    18 – 25°C (64 – 77°F)

Flocculation    Medium

Aroma    Fruity, especially tropical and stone fruits

Alcohol tolerance    9% ABV

Pitching rate    100 – 200g/hL

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LalBrew Munich Classic is a Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. LalBrew Munich Classic produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit. LalBrew Munich Classic has robust and consistent performance making it a great choice for a variety of traditional wheat beer styles. A true top-cropping yeast, LalBrew Munich Classic can be skimmed off the top of classic open fermentation vessels using traditional methods. 

Beer styles    Dunkelweizen, Gose, Weizen/Weissbier, Weizenbock

Attenuation    76-83

Temperature range    17 – 25°C (63 – 77°F)

Flocculation    Low

Aroma    Fruity, banana, clove Alcohol tolerance    12% ABV

Pitching rate    50 – 100g/hL

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LalBrew BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce clean fermentations for high quality ales. LalBrew BRY-97 is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-glucosidase enzyme, LalBrew BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma.

Beer styles    Strong Scotch Ale, Session IPA, Scottish Ale, Russian Imperial Stout, Roggen/Rye, Old Ale, Oatmeal Stout, Kolsch, Irish Red Ale, Imperial IPA, Foreign Extra Stout, Extra Special Bitter, Dusseldorf Altbier, Dry Stout, Cream Ale, Blonde Ale, Belgian Blonde Ale, American Wheat, American Stout, American Pale Ale, American IPA, American Brown Ale, American Barleywine, American Amber Ale

Attenuation    78-84

Temperature range    15 – 22°C (59 – 72°F)

Flocculation    High

Aroma    Neutral with slight ester

Alcohol tolerance    13% ABV

Pitching rate    50 – 100g/hL

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Beer styles    Belgian Blonde Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Quad, Belgian Tripel, Biere de Garde, Witbier

Attenuation    77-83

Temperature range    17 – 25°C (63 – 77°F)

Flocculation    Medium-High Aroma    

Spicy, fruity, tropical, banana

Alcohol tolerance    14% ABV

Pitching rate    50 – 100g/hL

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SPECIFICATIONS:

• Apparent Attenuation (%): 78 – 82
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 18 – 28

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Specifications:

• Apparent Attenuation (%): 82 – 86
• Pitching Rate (g/HL): 50 – 80
• Sedimentation: Fast
• Ferment Temp (°C): 15 – 20

The post Fermentis Beer Yeast SafAle BE-256 11.5g appeared first on Brew Distill Ferment.

SPECIFICATIONS:

• Apparent Attenuation (%): 72 – 78
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 15-20

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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.

SPECIFICATIONS:

• Apparent Attenuation: 86 – 90
• Sedimentation: Slow
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 18 – 24

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SPECIFICATIONS:

• Apparent Attenuation (%): 80 – 84
• Sedimentation: slow
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 15 – 20

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SPECIFICATIONS:

• Apparent Attenuation: 74 – 82
• Sedimentation: Fast
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 18 – 26

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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.

SPECIFICATIONS:

• Apparent Attenuation: 80 – 84
• Sedimentation: Fast
• Pitching Rate (g/HL): 80 – 120
• Ferment Temp (°C): 12 – 15

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Specifications:

• Apparent Attenuation (%): 89 – 93
• Pitching Rate (g/HL): 50 – 80
• Sedimentation: Slow
• Ferment Temp (°C): 18 – 28

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