A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required.

A great fit for - Light American Lager, Premium American Lager, Smoked Beer, Standard American Lager, Classic American Lager, Dark American Lager, Cream Ale, Altbier, California Common, Baltic Porter.

A good fit for - Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, Vienna Lager, Oktoberfest, Munich Dunkel, Scxharzbier, Maibock, Bock, Doppelbock, Rauchbier, American Wheat or Rye Beer.

Attenuation: High

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-20 degrees C (64-68 degrees F).

Storage Recommendations: Store in the fridge.

A yeast enzyme blend that enhances aromatics and esters, perfect for New England, hazy and fruit forward IPAs. Select enzymes improve aroma and flavour from late hop and fruit additions.

M66 Hophead Ale Yeast is suitable for New England IPAs, Juicy IPAs, Hazy IPAs, American IPAs, American Pale Ales and more.

Attenuation: Medium (74-82 %)

Flocculation: High (4/5)

Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment at 18-22°C (64-72°F).

Storage Recommendations: Store below 10°C (50°F).

Click here for a guide to the Mangrove Jack’s Yeast Strains.

A bottom fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains as well as a fuller, more rounded malt character with well-promoted hop flavours.

A great fit for - Baltic Porter, Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, Vienna Lager, Oktoberfest, Munich Dunkel, Schwarzbier, Maibock, Bock, Doppelbock, Rauchbier.

A good fit for - Light American Lager, Premium American Lager, Smoked Beer, Standard American Lager, Classic American Pilsner, Dark American Lager, Cream Ale.

Attenuation: High

Flocculation: Medium

Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 8-14 degrees C (45-57 degrees F).

Storage Recommendations: Store in the fridge

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.

A great fir for - Roggenbier, Weizen, Kyrstalweizen, Dunkel Weizen, Weizen Bock.

A good fit for - American wheat or rye beer.

Attenuation: Medium

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.

Storage Recommendations: Store in the fridge

A bottom-fermenting neutral lager strain that thrives across a wide temperature range, allowing for faster and warmer fermentations while preserving a clean and crisp flavour. M24 Versa Lager produces low levels of diacetyl and sulfur, ensuring a refined final product. 

This yeast strain is reliable and as the name suggests, is remarkably versatile. It excels in beer styles where a clean fermentation is desired, particularly in Lagers or IPAs where you want the hops to be the star of show.

Specs:

• Classification: Saccharomyces pastorianus
• Alcohol tolerance: 13% ABV
• Attenuation: High (78-84 %)
• Recommended temp range: 10-25°C (50-77°F)
• Killer factor: Neutral
• Flocculation: Medium (3/5)
• Compaction: High (4/5)
• Viable yeast cells: >5 x 109cells per gram
• Dry weight: 93 – 97 %
• Wild yeast: <1 per 106cells
• Total bacteria: <1 per 106cells
• GMO status: GMO Free

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. 

Storage Recommendations: Store in the fridge.

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.

A great fit for - American Pale Ale, American Stout, Russian Imperial Stout, US IPA, Imperial IPA, American Wheat or Rye Beer.

A good fit for - American Amber Ale, American Brown Ale.

Attenuation: High

Flocculation: High

Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of wort. For best results ferment at 18-23 degrees C (59-74 degrees F).

Storage Recommendations: Store in the fridge.

A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate.

A great fit for - Baltic Porter, Light American Lager, Premium American Lager, Standard American Lager, Classic American Lager, Dark American Lager.

A good fit for - Munich Helles, Dortmunder Export, German Pilsner, Bohemian Lager, Vienna Lager, Oktoberfest, Munich Dunkel, Schwarzbier, Maibock, Bock, Dopplebock, Rauchbier, Other Smoked Beer, Cream Ale, Baltic Porter.

Attenuation: High

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 10-15 degrees C (50-59 degrees F).

Storage Recommendations: Store in the fridge.

The SafAle™ BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterised by a particularly high attenuation. This typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character (POF+) such as clove notes. This strain will produce highly refreshing and drinkable beers.

FERMENTATION: ideally 18-28°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°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.

Refer to the technical data sheet for more information.

Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation.

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°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.

Refer to the technical data sheet for more information.

German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.

FERMENTATION: ideally 15-20°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°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.

Refer to the technical data sheet for more information.

Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (ex. Imperial Stouts). It is also ideal for New England IPA’s. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Refer to the technical data sheet for more information.

Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavours – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491

Dosage / Temperature

50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F).

Use

Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:

① Direct pitching:

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

② With prior rehydration:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.

Refer to the technical data sheet for more information.

SafAle US-05 is an American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. It forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

FERMENTATION: ideally 18-26°C

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°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.

Refer to the technical data sheet for more information.

The SafAleTM WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterised by a particularly high attenuation.

This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavour notes (POF+) such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

FERMENTATION: ideally 18-24°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°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.

Refer to the technical data sheet for more information.

English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.

FERMENTATION: ideally 15-20°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°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.

Refer to the technical data sheet for more information.

Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows you to brew fairly neutral flavour beers with a high drinkability.

FERMENTATION: ideally 12-15°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°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.

Refer to the technical data sheet for more information.

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager W-34/70 allows you to brew beers with a good balance of floral and fruity aromas and gives clean flavours and high drinkable beers.

Sensory analysis performed by Fermentis shows that SafLager W-34/70 is a very robust, stable and neutral yeast capable of producing high quality lagers at fermentation temperatures as high as 20℃.

FERMENTATION: ideally 12-15°C 

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°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.

Refer to the technical data sheet for more information.

Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.

FERMENTATION: ideally 12-15℃

REHYDRATION INSTRUCTIONS:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°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.

Refer to the technical data sheet for more information.

Elevate your lager game with the WHC Lab Einstein German Lager yeast, meticulously crafted based on the trusted Weihenstephan strain. This yeast strain embodies the essence of German brewing precision, offering you a tool to create lagers that truly stand out. Renowned for its clean and crisp profile, it ensures that your beer’s essence shines through with unrivaled clarity and purity.

Einstein is a master of subtlety, with low ester formation during fermentation, allowing the true character of your chosen malt and hops to take centre stage. Additionally, its medium sulfur production is well within the desirable range, ensuring that your lagers maintain a flawless balance of flavours. This versatile bottom-fermenting yeast strain excels in cold fermentation, making it the perfect choice for brewers looking to create authentic and refreshing lagers across a spectrum of styles.

Whether you’re crafting a traditional Pilsner, a robust Bock, or a crisp Helles, the WHC Lab Einstein yeast is your secret ingredient for consistency, quality, and unparalleled flavor. As you aim for excellence in your lager production, let Einstein guide you to brewing brilliance. Your choice of yeast can make all the difference, and Einstein is the path to lager perfection. Make your mark in the world of brewing with the scientific precision of Einstein.

Specifications

Yeast Strain: Saccharomyces pastorianus

Fermentation Temperature: 9°C to 16°C

ABV Tolerance: 12%

Nitrogen Demand: Low

Attenuation: 76-80%

Flocculation: Low

Pitch Rate: 1-1.5g per Litre

Usage: Sprinkle contents directly onto wort. Ferment at 9°C to 16°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.

Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.

When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.

Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).

High Voltage Thermotolerant Yeast by WHC Lab is an electrifyingly clean yeast strain that’s set to revolutionise your home brewery’s efficiency.

This innovative yeast doesn’t just make great beer for almost any style (including lager), it’s also a sustainable choice that’s ahead of the curve. High Voltage thrives at much warmer temperatures than traditional brewing strains, and this has game-changing implications for your home brewery’s efficiency and environmental impact.

By operating at these elevated temperatures you can drastically improve your tank turnaround time due to increased fermentation kinetics, significantly reduce your energy consumption and get to a finished product more quickly.

High Voltage is remarkably clean, with little ester production. It allows the hops and malt in your beer to shine through without any unwanted interference. Whether you’re crafting a refreshing pseudo-lager, stout or IPA this is the perfect single strain solution for your brewery.

So, why wait for the future of brewing when you can embrace it today with High Voltage? Make the sustainable choice and create clean, sensational brews that stand out.

It’s time to turn up the voltage and electrify your brewing journey.

Key Features:

• Clean Fermentation Profile: Produces crisp, clean flavours that highlight the malt and hop characteristics essential for West Coast Pale Ales and IPAs.
• Temperature Tolerance: Performs exceptionally well at elevated temperatures, eliminating concerns about off-flavours often associated with warm fermentation.
• Fast Fermentation: Accelerates the brewing process, enabling faster turnaround times without compromising quality.
• Versatility for Pseudo Lagers: Mimics the clean, lager-like profile even at high fermentation temperatures, making it perfect for when traditional lagering conditions aren't feasible.

Specifications

Yeast Strain: Saccharomyces cerevisiae

Fermentation Temperature: 31°C to 35°C

ABV Tolerance: 17%

Nitrogen Demand: Very High

Attenuation: 76-80%

Flocculation: High

Pitch Rate: 0.3-1g per Litre

Usage: Sprinkle contents directly onto wort. Ferment at 31°C to 35°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.

Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.

When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.

Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).

Popular for lower ABV styles and classic cask alike WHC Lab's Low Rider Mk2 is a low attenuating yeast, guaranteed to help your booze cruise in style. It is a yeast species that cannot ferment maltotriose, leaving the attenuation in the mid 60s – depending on the mash temperature and grain bill used. The use of this yeast is focused on table/session styles and non-alcoholic beers.

This updated strain produces a moderate amount of biotransformation and glycerol production helping the table beer have a fuller mouthfeel and complexity. This yeast strain showcases an extraordinary ability to accentuate tropical and citrus hop aromas, bringing a burst of juicy pineapple, mango, and citrus notes to the forefront of the beer.

Specifications

Yeast Strain: Saccharomyces cerevisiae

Fermentation Temperature: 18°C to 22°C

ABV Tolerance: 9%

Nitrogen Demand: Low

Attenuation: 63-68%

Flocculation: Medium

Pitch Rate: 0.5-1g per Litre

Usage: Sprinkle contents directly onto wort. Ferment at 18°C to 22°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.

Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.

When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.

Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).

Mango Madness yeast is an innovative and cutting-edge strain selected to revolutionise the brewing process with its unique aromatic profile, thermotolerant properties, and ability to accelerate fermentation. By using Mango Madness yeast, you can achieve faster turnarounds without compromising on the quality and flavour profiles of your hop forward beers.

Mango Madness produces a guava and mango aroma and gives high levels of biotransformation, a diacetyl rest is not needed with this yeast strain. A dry hop can be performed at temperatures in the 15-25°C degree range and associated hop creep is lower then other IPA strains. Mango Madness yeast thrives in high-temperature environments, allowing for fermentation at elevated temperatures beyond the capabilities of traditional yeast strains. This thermotolerance not only enables brewers to shorten fermentation and conditioning times significantly but also reduces energy costs associated with cooling.

Specifications

Yeast Strain: Saccharomyces cerevisiae

Fermentation Temperature: 31°C to 37°C

ABV Tolerance: 17%

Nitrogen Demand: Very High

Attenuation: 76-80%

Flocculation: Low

Pitch Rate: 0.3-1g per Litre

Usage: Sprinkle contents directly onto wort. Ferment at 31°C to 37°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.

Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.

When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.

Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).

A new yeast selected for its ability to craft juicy tropical brews with a vibrant pineapple character. This exciting and innovative strain offers key benefits, including high levels of biotransformation, haze stability, and fast fermentation. Ideal for crafting exotic IPAs, let this brew transport your taste buds to a tropical island.

Specifications

Yeast Strain: Saccharomyces cerevisiae

Fermentation Temperature: 22°C to 26°C

ABV Tolerance: 15%

Nitrogen Demand: High

Attenuation: 76-80%

Flocculation: Medium

Pitch Rate: 0.5-1.5g per Litre

Usage: Sprinkle contents directly onto wort. Ferment at 22°C to 26°C. Oxygenation and/or rehydration may not be needed for generation zero but may be beneficial.

Once opened, re-seal to keep out air and water. For best results, store re-sealed packs in a refrigerator (0°C to 10°C) and use promptly. Please note expiry date on packs prior to opening.

When added to water or a water solution, this yeast releases CO₂, especially on substrates high in sugars or starch. Ensure adequate ventilation to keep levels below advised exposure limits.

Ingredients: Dried yeast (yeast, emulsifier [sorbitan monostearate]).