Safale US-05 is one of our favorite dry yeasts. It is essentially a dry version of the classic American ale strain offered by other yeast manufacturers, and exhibits all the same qualities that make these yeasts so popular. A clean, neutral flavor profile is produced, and acts as the perfect base on which to build excellent American style beers. Often used in pale ales and IPAs, it is a versatile strain that can be used in almost any style. It is relatively attenuative, ferments well and clears well with a little time. It can be used when hops, malts, or both are to be accentuated. All of these attributes make it an ideal choice as a house strain. This is definitely a great yeast to have a pack of on hand for brewing emergencies!
Beer Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer.
Saflager W-34/70 originates from the Weihenstephan Institute and is the dry version of the most popular lager strain on the planet. It produces a very clean palate that makes for easy-drinking beers. Both floral and fruit notes are subdued and mild in tandem with one another. This strain produced slight esters. It can be used in a wide range of lagers, from the light, zesty Pilsen beers that have a pronounced, clean hop bitterness to more rich, malty lager styles. It can also be fermented slightly warm to produce California Common beers. A diacetyl rest is recommended when using this strain. When used, this yeast can be used in the creation of some of the highest quality lagers on earth.
Beer Styles: Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager.
The RC 212 yeast strain is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. It is a low-foaming, moderate-speed fermenter, with an optimum fermentation temperature range.
Ideal Temp Range: 68-86F (20-30C) | Alcohol Tolerance: 16% | Flocculation: Low
Fermentis's T-58 is a dry Belgian yeast known for producing bubblegum and banana fruitiness as well as some spice and pepper notes. Fermentis claims on its product sheet that phenolic characteristics are dominant, but many brewers tend to get more fruitiness, with the spice coming out mainly on the lower end of fermentation. Fermentation temperatures are crucial in the balance of fruity esters and peppery phenolics and can be manipulated through temperature control. T-58 sediments well, forming a tight layer on the bottom of the vessel, and is recommended for bottle and cask conditioning. It is a great dry alternative to many liquid Belgian strains and is capable of creating breathtakingly beautiful beers.
Beers Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Trippel, Bière de Garde, Saison.
The 71B-1122 yeast strain helps to produce rounder, smoother, and more aromatic wines that tend to mature quickly. Commonly used by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. The strain also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. It is a rapid starter, and has the ability to metabolize high amounts (20-40%) of malic acid.
Ideal Temp Range: 59-86F (15-30C) | Alcohol Tolerance: 14% | Flocculation: Medium
Safbrew WB-06 is a great dry choice for use in wheat beers. It does produce some of the fruit and spice compounds that are present in most wheat beers. However, many brewers report that these are not as pronounced as in some of the more dominant German wheat strains, and thus this yeast works well in the production of American wheats and wheat beers when only a subtle estery and phenolic profile are desired. Again, these can be manipulated somewhat through temperature control. lt stays suspended and active during fermentation and may require some extra time for clarification. A good wheat yeast to have on hand as a backup to your liquid wheat strains.
Beer Styles: American Wheat or Rye Beer, Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.
Red Star Montrachet yeast, is a great strain for full-bodied red and white wines. Ferments strongly, has a high-alcohol tolerance, and can be used in an environment without good temperature control. Good yeast choice for Chardonnay, Merlot, Syrah, and Zinfandel.
Ideal Temp Range: 59-95F (15-35C) | Alcohol Tolerance: 15% | Flocculation: Low
Danstar's Nottingham yeast is one of our most popular dry yeast strains, and for good reason! It is known to be a quick fermenter, primary fermentation usually being complete in a matter of a few days. All of the characteristics of a good ale yeast are found in Nottingham: a clean flavor profile that allows a great balance between malt and hop character, high, fast flocculation, relatively high attenuation, and low production of fruity esters. This strain can be used to create almost any beer style, and often is used as a house strain by brewers in the know. Because it has a wide temperature range that dips down into the 50s, it has been used to produce very lager-like beers as well. For all its excellent qualities, give Nottingham a try today!
Beer Styles: American and English pale ales, IPAs, Imperial IPAs, Barleywines, Bitters, Milds, Stouts, Porters, Fruit Beers, Irish Red Ale, Cream Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer.
D-47 is an excellent yeast strain for dry whites, blush wines, and residual sugar wines. Great choice for wines that will have a malolactic secondary fermentation. Produces a low amount of foam, and ferments quickly, forming a compact lees at the end of fermentation. Can also be used for mead making when supplemented with yeast nutrients; especially usable nitrogen.
Ideal Temp Range: 59-68F (15-20C) | Alcohol Tolerance: 14% | Flocculation: Medium
Saflager S-23 is a good choice for making lagers where more fruit and ester character are desired. These notes might mesh well with some of the bigger, maltier lagers, like Oktoberfests. This yeast is known to be a low attenuating strain, and more residual sugars left in the beer can complement malt sweetness in the final product. Brewers tend to report the best results with this yeast when fermenting at warmer temperatures than normally used for lagers, making this an excellent candidate for making California Common beers and other hybrid styles.
Beer Styles: Oktoberfest/Märzen, Vienna Lager, Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer.
From Danstar comes a dry west-coast style IPA yeast! BRY-97 was selected from the Seibel Institute Culture Collection, a collection of yeasts kept by America's oldest brewing school.This yeast can be a vigorous fermenter with a medium to high rate of flocculation. Yeast flavor is generally neutral, producing some fruity esters. Because of high flocculation, it can soften hop character in the finished beer. While this yeast can be slow at taking off in the first generation, those that harvest or repitch yeast can expect a vigorous and quick start on subsequent generations. A great yeast for not only pale ales and IPAs, but also a range of ales from blondes and cream ales to ambers, browns and porters.
Originating from the Hurlimann Brewery in Switzerland, Fermentis Saflager S-189 is a great all-around dry lager strain of yeast! It is particularly good for a range of lagers, including pilsners! It has a very neutral flavor profile which makes it good choice for lagers of almost any kind. It has been specifically recommended for bocks, and does well in pilsners as well. It has a wide temperature range as well, with an ideal temperature range that is slightly higher than that of most lager strains. In addition to being flavor-neutral, it is a highly flocculant strain that can easily produce clear beers that are very drinkable! For your next lager, give Saflager S-189 a try.
Danstar's Cask and Bottle Conditioning Yeast has been specially selected for refermentation in casks or bottles, when the original fermenting strain has lost viability and will not be able to condition and carbonate the beers due to long fermentation and conditioning times. It is a very neutral, highly-flocculent strain that is perfect for repitching before bottling or priming. It can also be used as a primary fermenting yeast, as it is neutral and has a high alcohol tolerance, and is sometimes used to restart stuck fermentations. This yeast is always good to have on hand in case of a fermentation emergency!
S-04 is a favorite dry yeast to use in the production of all types of beers from the British isles. It is highly flocculant, and as such produces beers of unequal clarity. Flavors are slightly fruity, with an earthy English character, as are aromas. This yeast is especially used in making English style pale ales and bitters, and is similar to some yeast strains used in American breweries when producing heavily-hopped beers. However, it has a wide range of applications, and can be used in almost any British beer. Recommended when a true "English" character and very clear beers are desired.
Beer Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout.
Pasteur Red is a strong, even fermenting yeast, that is ideal for full-bodied red wines. It encourages the development of varietal fruit flavors, is particularly adapted to the production of red wines from Cabernet, Merlot and Shiraz grape families and to all full bodied wines.
Ideal Temp Range: 62-86F (17-30C) | Alcohol Tolerance: 15% | Flocculation: Low
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. Extremely low production of foam, volatile acid and hydrogen sulfide (H2S) make this strain an excellent choice. Contributes a very neutral flavor and aroma.
Ideal Temp Range: 50-86F (10-30C) | Alcohol Tolerance: 18% | Flocculation: Low
Highly recommended yeast strain for dry whites, aged reds, and late harvest wines. K1V-1116 helps express the freshness of white grape varieties, and the natural fresh fruit aromas are retained longer than with other strains. It is a rapid starter with and capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar.
Ideal Temp Range: 50-95F (10-35C) | Alcohol Tolerance: 18% | Flocculation: Low