Dry Yeast Varieties
Ales:
| Name | Attenuation | Flocculation | Temperature Range | Alcohol Tolerance | Description |
|---|---|---|---|---|---|
| Danstar Nottingham Beer Yeast | 73-77% | Medium to High | 14-21°C | Medium | The Nottingham strain was selected for its highly flocculant (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. |
| Danstar Windsor Beer Yeast | 73-75% | Medium | 17-21°C | Medium | 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). |
| Mauribrew 514 Ale Yeast | N/A | N/A | 20-32°C | High | Mauribrew Ale 514 is suitable for all top fermented beers: English or Belgian Ales, Strong Ale, Koelsch, Porter or Stout. Its subtle yeasty flavours contribute to the aromatic complexity of the beer. |
| Safale S-04 Yeast | 70-75% | High | 15-24°C | Medium | A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. |
| Safale US-05 Yeast | N/A | Low to Medium | 15-24°C | Medium | A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. |
Speciality/Belgian:
| Name | Attenuation | Flocculation | Temperature Range | Alcohol Tolerance | Description |
|---|---|---|---|---|---|
| Brewferm Blanche Wheat Yeast | N/A | N/A | 18-24°C | Medium | This is a dry wheat beer yeast from Belgium, perfect for Belgian Wit and other European wheat beer styles. Ferments very clean with very little sulphur but will leave desired cloudiness and hint of spice. |
| Danstar Munich Wheat Beer Yeast | N/A | Very Low | 13-19°C | Medium | Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries, and is classified as saccharomyces cerevisiae. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. |
| Mauribrew Weiss Yeast | N/A | N/A | 15-30°C | High | Mauribrew Weiss produces large quantities of fermentation aromas (esters, higher alcohols) that contribute to the complexity of German style wheat beers. Mauribrew Weiss is also suitable for special beers made with macerated fruits, honey or any kind of sugar based additional ingredients. Genuine Bavarian strain which imparts typical esters and other fermentation aromas typical of German wheat beers. Excellent settling properties at lower temperatures. |
| Safbrew S-33 Yeast | 70-75% | Medium | 15-24°C | High | A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.) |
| Safbrew T-58 Yeast | 71-75% | Medium | 15-24°C | High | A speciality yeast selected for it’s estery somewhat peppery and spicy flavour development. Sediment medium. Final gravity: high. Also recommended for bottle-conditioning of beers. |
| Safbrew WB-06 Yeast | N/A | N/A | 16-24°C | Medium | A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers. |
Lager:
| Name ▾ | Attenuation | Flocculation | Temperature Range | Alcohol Tolerance | Description |
|---|---|---|---|---|---|
| Brewferm Lager Yeast | N/A | High | 10-15°C | Medium | A sturdy lager yeast, delivering a consistent neutral fermentation with little or no Sulphur components or other undesirable by-products. |
| Mauribrew Lager 497 | N/A | N/A | 12-14°C | Medium | Lager 497 is a bottom fermenting lager yeast that produces highly desirable flavour characteristics consistent with quality lager beer. While producing almost no yeast head during fermentation, it is a rapid fermenter with a low oxygen requirement, generally completing within 5 days. This strain has good settling properties, resulting in a green beer of good clarity. |
| Saflager S-23 Yeast | N/A | N/A | 9-15°C | Medium | This bottom fermenting yeast is originates from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. |
| Saflager W-34/70 Dry Lager Yeast | 73-77% | High | 9-15°C | Medium | A dry German lager yeast from Weihenstephan in Germany that produces a lager with a crisp character. |
