Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral
Optimum Ferm Temp: 70-75°F - 21-24°C
Tip: I brought this in because I am going to brew a mead, but I am also going to attempt to do some bottling conditioning of some Belgian ales as well. (maybe not so much of a tip but a statement)
Sold Out - $9.95
This is a classic Scottish ale strain, typically used for strong and malty cold-weather brews, but also quite useful as a general purpose ale strain. This strain can ferment colder...
Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of yeast Nutrient or energizer is recommended. Attenuation: not listed Flocculation: Med Optimum Ferm Temp:...
Sold Out - $10.50
Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile. Attenuation:...
For removal of beer stone and scale. Directions: Use at rate of 1 oz. per gallon of water. Allow contact time of 10 min. Drain and allow the surface to...