This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers
Attenuation: Very High
Optimum Ferm Temp:18-28°C (64-82°F)
Rehydration instructions: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
Sold Out - $16.00
Availability: One Time Only! Source: A “living” culture blend propagated from bottled dregs sourced from the Milk The Funk bottle share held June 29, 2018 at Homebrew Con in Portland. Milk The Funk...
Source: A unique blend of Saccharomyces cerevisiae cultures The NEEPAH IPA Blend is our secret weapon for delivering the juiciest, tropical fruit bomb you’ve ever made. Carefully cultivated from a...
One of the most famous Norwegian Kveik yeasts. This is a single strain selected from Sigmund Gjernes' Voss Kveik. This yeast can ferment at up to 42ºC (Sigmund pitches at...
Sold Out - $10.95
A lager strain sourced from a venerable Munich brewery, this strain offers low diacetyl and sulphur production and a crisp flavour profile highly suited for Helles, Festbier or other Munich-style...