Safbrew Abbaye - Abbey style belgian beers£4.50
Mangrove Jack M12 Kviek Yeast
A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes.
M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs.
Attenuation: Low-Medium (77 - 82%)
Flocculation: Very High
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Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant. Suitable for Belgian Pale Ales and Abbey Ales Attenuation: High (73 - 77%) Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-25 degrees C (64-77 degrees F).£2.50
A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer. Suitable for IPA's, Porters, Russian Imperial Stouts and more. Attenuation: High (77 - 82%) Flocculation: Very High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 16-22 degrees C (61-72 degrees F).£2.50
A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. Suitable for American style pale ale, American double IPA, American style imperial stout and more. Attenuation: High (77 - 85%) Flocculation: High£2.50
French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer. Suitable for producing Saisons and farmhouse style beers up to 14% ABV. Attenuation: Very High (85 - 90%) Flocculation: Medium£3.50
A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors. Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. Attenuation: Low-Medium (70 - 75%) Flocculation: High£3.00
Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance allow you to brew a huge range of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales. Attenuation: Very High (82 - 88%) Flocculation: Medium Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).£3.00
Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers. Attenuation: Very High (82 - 88%) Flocculation: Medium£3.00
A top fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps to develop malt character. Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more. Attenuation: High (74 - 78%) Flocculation: High£2.50
A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers. Attenuation: High (70 - 75%) Flocculation: Low£3.00
A ready to pitch (no rehydration necessary) English Ale yeast from Fermentis. Speedy fermentation and high flocculation. Apparent attenuation of 75%.Substitute for Wyeast 1098, White Labs WLP-007Fermentation temperature: 12-25 degrees, ideally 15-20 degreesWeight: 11.5 gramsStorage: fridge (for anything longer than 3 months)Pitching rate: for approximately 20 litres of wort at an OG of less than 1.055, one sachet.£3.00
A ready to pitch (no rehydration necessary) Wheat beer yeast from Fermentis. Esters and phenol flavours, low flocculation. Apparent attenuation of 86%.Substitute for Wyeast 3333, White Labs WLP-380Fermentation temperature: 12-25 degrees, ideally 18-24 degrees (clove flavours below 22 degrees, banana flavours above 23 degrees)Weight: 11.5 gramsStorage: fridge (for anything longer than 3 months)Pitching rate: for approximately 20 litres of wort£4.00
Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body. Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more. Attenuation: Medium (70 - 75%) Flocculation: Low Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. Ferment at 18-30 degrees C (59-86 degrees F) for best results.£2.50
A ready to pitch (no rehydration necessary) American Ale yeast from Fermentis. Low diacetyl, clean and crisp. Apparent attenuation of 81%. A go-to yeast for hoppy beers.Substitute for Wyeast 1056, White Labs WLP-001Fermentation temperature: 12-25 degrees, ideally 15-22 degreesWeight: 11.5 gramsStorage: fridge (for anything longer than 3 months)Pitching rate: for approximately 20 litres of wort at an OG of less than 1.055, one sachet.£3.15