General purpose ale yeast with consistant results. It's low to medium sedimentation allows a more complete ferment with excellent flavor profiles. Great for belgian style beers as it can handle up to 11% ABV.
A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.
Other Details
Flocculation:
Low
Attenuation:
Medium to High
Alcohol Tolerance:
11.5%
Temperature:
64-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A very popular general purpose yeast, displaying both very robust conservation properties and
consistent performance. This yeast produces superb flavour profiles and is used for the
production of a varied range of top fermented special beers (Belgian type wheat beers,
Trappist, etc.). Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with
alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
2.5 g/hl to 5.0 g/hl in bottle-conditioning.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11.5g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
General purpose ale yeast with consistant results. It's low to medium sedimentation allows a more complete ferment with excellent flavor profiles. Great for belgian style beers as it can handle up to 11% ABV.
A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.
Other Details
Flocculation:
Low
Attenuation:
Medium to High
Alcohol Tolerance:
11.5%
Temperature:
64-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A very popular general purpose yeast, displaying both very robust conservation properties and
consistent performance. This yeast produces superb flavour profiles and is used for the
production of a varied range of top fermented special beers (Belgian type wheat beers,
Trappist, etc.). Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with
alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
2.5 g/hl to 5.0 g/hl in bottle-conditioning.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11.5g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
A specialty yeast selected for its estery, somewhat peppery and spicy flavor. Forms a solid sediment after fermentation so is excellent for cask-conditioning or bottle conditioning. It's medium attenuation leaves some residual sweetness.
Known for its high ester, spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% v/v.
Other Details
Attenuation:
Low to Medium
Flocculation:
Medium
Temperature:
59-75°F
Alcohol Tolerance:
11.5%
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A speciality yeast selected for its estery somewhat peppery and spicy flavour development.
Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with
alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
2.5 g/hl to 5.0 g/hl in bottle-conditioning.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11.5 g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
A specialty yeast selected for its estery, somewhat peppery and spicy flavor. Forms a solid sediment after fermentation so is excellent for cask-conditioning or bottle conditioning. It's medium attenuation leaves some residual sweetness.
Known for its high ester, spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% v/v.
Other Details
Attenuation:
Low to Medium
Flocculation:
Medium
Temperature:
59-75°F
Alcohol Tolerance:
11.5%
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A speciality yeast selected for its estery somewhat peppery and spicy flavour development.
Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with
alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
2.5 g/hl to 5.0 g/hl in bottle-conditioning.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11.5 g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
One of the few dry yeasts recommended for Wheat Beers. It produces estery and phenol notes typical of Bavarian style wheat beers.
A specialty yeast selected for wheat beer fermentation. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation: low. Final gravity: high. Temperature range: 15°C - 24°C (59°F - 75°F).
Other Details
Attenuation:
Low
Flocculation:
Low
Temperature:
59-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and
phenol flavour notes typical of wheat beers
Sedimentation: low Final gravity: high.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11,5g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
THIS PRODUCT IS NO LONGER AVALIABLE, see item CB3634 (on the right) for it's replacement
One of the few dry yeasts recommended for Wheat Beers. It produces estery and phenol notes typical of Bavarian style wheat beers.
A specialty yeast selected for wheat beer fermentation. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation: low. Final gravity: high. Temperature range: 15°C - 24°C (59°F - 75°F).
Other Details
Attenuation:
Low
Flocculation:
Low
Temperature:
59-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and
phenol flavour notes typical of wheat beers
Sedimentation: low Final gravity: high.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11,5g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
General purpose ale yeast with consistant results. It's low to medium sedimentation allows a more complete ferment with excellent flavor profiles. Great for belgian style beers as it can handle up to 11% ABV.
A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.
Other Details
Flocculation:
Low
Attenuation:
Medium to High
Alcohol Tolerance:
11.5%
Temperature:
64-75°F
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A very popular general purpose yeast, displaying both very robust conservation properties and
consistent performance. This yeast produces superb flavour profiles and is used for the
production of a varied range of top fermented special beers (Belgian type wheat beers,
Trappist, etc.). Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with
alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
2.5 g/hl to 5.0 g/hl in bottle-conditioning.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11.5g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl
i.e. > 6 x 106 viable cells / ml
A specialty yeast selected for its estery, somewhat peppery and spicy flavor. Forms a solid sediment after fermentation so is excellent for cask-conditioning or bottle conditioning. It's medium attenuation leaves some residual sweetness.
Known for its high ester, spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% v/v.
Other Details
Attenuation:
Low to Medium
Flocculation:
Medium
Temperature:
59-75°F
Alcohol Tolerance:
11.5%
Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties: A speciality yeast selected for its estery somewhat peppery and spicy flavour development.
Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with
alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.
Dosage: 50 g/hl to 80 g/hl in primary fermentation.
2.5 g/hl to 5.0 g/hl in bottle-conditioning.
Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). 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
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)
Packaging: 4 x 38 x 11.5 g nitrogen-flushed sachets in cardboard box.
Storage: Store in cool (< 10C/50F), dry conditions.
Opened sachets must be sealed and stored at 4C (39F) and used within 7 days of opening.
Do not use soft or damaged sachets.
Shelf life: Refer to best before end date on sachets. 24 months from production date under recommended
storage conditions.
Typical analysis: % dry weight: 94.0 – 96.5
Viable cells at packaging: > 6 x 109 / gramme
Total bacteria*: < 5 / ml
Acetic acid bacteria*: < 1 / ml
Lactobacillus*: < 1 / ml
Pediococcus*: < 1 / ml
Wild yeast non Saccharomyces*: < 1 / ml
Pathogenic micro-organisms: in accordance with regulation
*when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / ml
HomeBrew4Less.com LLC, 890 Lincoln Way
W, Chambersburg, PA 17202
(717) 504-8534
Store Hours Tue to Sat 11:30 am to 5:30 pm
Telephone Support 8 am to 8 pm
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