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.
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.
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.
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 IPAs, Porters, Russian Imperial Stouts and more
A top fermenting ale strain suitable for American style ales. This yeast produces 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.
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. Suitable for California Commons and any lager fermented at ambient (ale) temperatures.
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-promoteed hop flavours. Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, rauchbier and more. Attenuation - High (75 - 80%) Flocculation -...
Gervin GV7 Restart yeast is ideal for restarting a stuck fermentation using the residual sugar in the wine "must". These 5gm sachets are each sufficient for 40 pints (23 Litres). Simply sprinkle the contents of the sachet onto the surface of the prepared wine must at room temperature, there is no need to stir.