Famous yeast strain from Weihenstephan in Germany, used world-wide within the brewing industry. Flocculation: high Final gravity: medium Fermentation temperature: ideal at 10-14 °C Dosage: 8-12 g/10 l; to be increased to 20-30 g/10 l when fermenting under 12 °C.
Fermentis Safale K-97 is a 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. Its lower attenuation profile makes for beers with a good mouthfeel.
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. Suitable for German/Bohemian Pilsners, all lager styles, German Bocks and more.
Top fermenting Bavarian wheat beer yeast imparts banana and clove esters balanced with spiced aromas. This yeast produces a silky mouth feel and rich body. Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more. Attenuation: Medium Flocculation: Low
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.
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.