BEER YEAST

The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range.

English Ale yeast for the production of a large range of ales. Fast fermentation. Sedimentation: high Final gravity: medium. Temperature range: 59-75 degrees F.

American ale yeast producing well balanced beers with a very clear crisp end palate. Sedimentation: medium Final gravity: low to medium. Temperature Range: 59-75 degree F.

Genuine lager yeast, flocculent. Good for a wide range of lager beers/pilsen beers.

Makes 6.5 gallons of up to 20% alcohol base in 10 days. Perfect for use with liqueur extracts.

A specialty yeast selected for wheat beer fermentation. The yeast produces sublte ester and phenol flavour notes typical of wheat beers. Sedimentation: Low. Final Gravity: High temperature range: 15-24C

Dry brewing yeast for wit and wheatbeers.

Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5% v/v). Sedimentation: Medium. Final Gravity: High. Temperature: 15-24C

A robust ale yeast able to tolerate high alcohol conditions (up to 11.5% v/v). Used to produce a wide range of beer styles including Belgian wheat and Trappist beers. Sedimentation: Medium. Final Gravity: High. Temperature: 15-24C