Yeast Strains Product List
AMERICAN ALE YEAST
This American strain produces clean and well balanced profiles and is well suited in most styles of beer, particularly light style ales. It has medium to low levels of flocculation, high attenuation and moderate to high levels of alcohol tolerance. Optimal fermentation temperatures are 15-22°C.
BELGIAN ABBEY ALE YEAST
This yeast strain is best suited for dark Belgian style ales and strong high gravity beers, allowing the rich character of the malt to shine by producing a clean flavour profile. It shows moderate to high attenuation, with medium flocculation. Alcohol tolerance is relatively high and optimal fermentation temperatures are around 18-24°C. The production of ester compounds giving a dried fruit character can be enhanced by increasing the fermentation temperature.
BELGIAN ALE YEAST
This Belgian yeast strain can be used in the production of Witbiers as well as Belgian Strong/Speciality Ales. The spicy phenolics that are produced by this strain are balance by its complex ester profile. It exhibits a delicate fruity character with a tart dry finish, complementing the malt, peel and spice additions typical of Witbiers. The strains exhibits moderate to high attenuation with low flocculation. The alcohol tolerance is high, with optimal fermentation temperatures in the range of 17-24°C.
BELGIAN SAISON YEAST
This Belgian yeast strain is ideal for Saison style beers. The ester and phenolic compounds produced during fermentation result in fruity and spicy aromas. The flocculation level of this strain is low, with high levels of attenuation and alcohol tolerance. Fermentation should be carried out above 17°C and can start rapidly and be fairly vigorous.
BELGIAN WIT YEAST
This strain is best suited to Witbiers but can be used in almost any Belgian style ale, particularly those containing wheat or oats. This strain shows medium levels of flocculation, tolerates moderately high alcohol levels and ferments close to dryness, producing a slight tart finish. The complex flavour profile consists of delicate spicy phenolics that won’t be overpowered by esters which are produced at low levels. Optimal fermentation temperature is around 16-24°C, with a larger headspace or blow off tube being required due to its vigour.
BERLIN LAGER YEAST
This strains originates from Berlin and is best suited for fruity and estery styled lagers. It shows a high level of flocculation and medium attenuation levels, leaving some residual sweetness and body. It is tolerant to moderately high alcohol levels and is best fermented at 12-15°C but can tolerate 9-22°C.
CALIFORNIA ALE YEAST
This versatile yeast strain produces clean, balanced flavours and can be used in almost any style of ale, although it really shines when fermenting lighter styles. It accentuates hop character, is capable of tolerating high levels alcohol and exhibits low to moderate levels of flocculation. Attenuation levels can be moderate to fairly high, often fermenting close to dryness under ideal fermentation conditions of 20-23°C.
ENGLISH ALE YEAST
This strain is ideal for use in any English style ale, including porters and stouts. The very high flocculation and moderate attenuation will leave a very clear beer that retains some residual sweetness. Alcohol tolerance is moderate and the ideal fermentation temperatures are 18-20°C.
ENGISH IV ALE YEAST
Suited for use in a wide range of ales, this strain is ideal for use in English ales and cask conditioned ales. It shows a very high flocculation rate, leaving a compact sediment. Moderate levels of attenuation will leave some residual sweetness. Alcohol tolerance is moderate and the ideal fermentation temperatures are 15-20°C.
GERMAN LARGER YEAST
This German yeast can be used in any style of lager and shows a high level of flocculation with medium levels of attenuation. It is tolerant to moderately high alcohol levels and is best fermented at 9-15°C.
IRISH ALE YEAST
This yeast strain is best suited in dark style ales, accentuating the flavours from the roasted malts. Hop flavours are well balanced by mild fruity characters and slight buttery notes can be achieved. It is capable of tolerating moderate to high levels of alcohol and exhibits fairly high levels of flocculation. Attenuation levels are generally moderate under ideal fermentation conditions of 18-20°C but the strain is able to tolerate higher temperatures.
This German strain is well suited for use in any light beer and produces an almost lager like ale. Its clean character is ideal for Kölsch, Cream ales and Alt style beers, accentuating hop character. The ideal fermentation temperatures are 18-20°C. Moderate to high levels of attenuation along with medium to low level of flocculation and moderate alcohol tolerance are characteristic of this yeast.
MARZEN LARGER YEAST
This lager yeast is ideal for producing malty style lagers and bocks. It shows a moderate level of flocculation as well as attenuation, not fermenting to full dryness. It is tolerant to moderately high alcohol levels and is best fermented at 11-14°C. The strain can be a slow grower and requires a good starter size or longer lagering time.
HIGH GRAVITY TRAPPIST ALE YEAST
This yeast strain is best suited for Belgian dubbel and tripel styles ales but is well suited to any Belgian style. This is attributed to its balanced flavour profile of fruity esters and phenolics. It shows moderate flocculation and moderate to high attenuation levels. The high alcohol tolerance makes this strain ideal for high gravity brews and has optimal fermentation temperatures of are around 18-25°C.
WEIZEN ALE YEAST
This highly active and vigorously fermenting yeast strain is ideal for wheat style beers, with its low flocculation making it particularly suited for a Heffeweizen. The strain produces a refreshingly crisp beer with noticeable spice and faint to mild fruity flavours. It is capable of tolerating moderate levels of alcohol and attenuation levels can be moderate to high under ideal fermentation conditions of 19-21°C. Fermentation with this strain requires a larger headspace or blow off tube due to its fermentation vigour.
This versatile cider yeast can also be used to produce wine and high gravity beers. The very high attenuation levels results in it fermenting to dryness. Despite this, the flavour of the apples is retained in the cider. The strain exhibits moderate flocculation and high alcohol tolerance. Optimal fermentation temperatures are 20-24°C. A starter culture for this yeast can be supplemented with up to 50% volume of apple juice to help prepare the strain for the conditions it will encounter in the cider but should still contain dry malt extract as a base to maximise cell numbers.
This is a wild yeast strain that produces a cherry like flavour and sourness along with the ‘horse blanket’ or ‘barnyard funk’ character that is distinctive of Brettanomyces. Well suited to Berliner Weisse, Flanders Red Ale, Gueuze and Lambics. Particularly suited for secondary fermentations and for use along with other yeast and lactic acid bacteria, this strain may produce a pellicle in casks or bottles. For full flavour development, 3-6 months aging is generally recommended. This strain shows very high levels of attenuation, moderate flocculation and has a high alcohol tolerance. Optimal fermentation temperatures are 15-24°C.
B.Y.LABS STARTER MEDIUM PREMIX (58G)
Brew friendly starter media specifically designed to maximize yeast growth while still preparing the yeast for the sugar rich environment that will be encountered in the wort. Contains a base of Dried Malt Extract with additional nutrients to allow enhanced growth and produces “happier and healthier” yeast. This medium shows 50-100% higher numbers than conventional purely Dry Malt Extract based starter culture media. Sufficient for a 1L starter.
DEXTROSE BREWING SUGAR (25KG)
Food grade Glucose monohydrate ideal to use for priming when bottle carbonating.
MALTODEXTRIN (5KG/ 25KG)
A non-fernebtable sugar used for enhancing the body, mouthfeel and head retention of your brew, without effecting the flavour.
GYPSUM -CALCIUM SULPHATE (1KG)
A chemical additive for the hardening of brewing water.
CALCIUM CHLORIDE (1KG)
A chemical additive used for lowering of the pH and hardening of brewing water.
DRY MALT EXTRACT (25KG)
Spray dried, non-diastatic powder with a sweet malty flavour, made from pure barley malt.