Specially formulated for High Alcohol, speedy fermentation and clearingThis Super Wine Yeast Compound contains a blend of wine yeast and nutrient so no additional yeast is required.Contains useful nutrients and minerals to aid fermentation.Long best before dates.
STRAIN: 1010 AMERICAN WHEAT A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable. FLOCCULATION Low ATTENUATION 74 - 78 TEMPERATURE RANGE 14c - 23c ABV 10 GOOD FOR STYLES: American Wheat Beers, Cream Ale, Amber Lager
STRAIN: 3522 BELGIAN ARDENNES One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. FLOCCULATIONHIGH ATTENUATION72 - 76 TEMPERATURE RANGE 18c - 24c ABV 12 GOOD FOR STYLES: Belgian Pale Ale, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, Belgian Dark Strong Ale, Oud Bruin, Belgian IPA
STRAIN: 2308 MUNICH LAGER This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. FLOCCULATIONMEDIUM ATTENUATION70 - 74 TEMPERATURE RANGE 9c - 13c ABV 9 GOOD FOR STYLES: Vienna Lager, Festbier, Marzen, Munich Dunkel, Helles Bock, Dunkels Bock, Rauchbier
STRAIN: 2633 OCTOBERFEST LAGER BLEND This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This blend is low in sulfur production. FLOCCULATIONLOW - MEDIUM ATTENUATION73 - 77 TEMPERATURE RANGE 7c - 14c ABV 9 GOOD FOR STYLES: Festbier, Marzen, Vienna Lager, Rauchbier, Baltic Porter
STRAIN: 3787 TRAPPIST STYLE HIGH GRAVITY A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style house strain. FLOCCULATIONMEDIUM ATTENUATION74 - 78 TEMPERATURE RANGE 17c - 78c GOOD FOR STYLES: Belgian Dubbel, Belgian Trippel, Biere De Garde, Belgian Golden Strong Ale, Trappist Single, Belgian IPA
A strain that has been widely used for Scotch whisky production since the early 1950s. This yeast produces a complex array of ester compounds and fusel oils, as well as some spicy clover character. Suitable for Scotch or American-style whiskeys.
Licensed from Charlie Papazian, this strain can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazians books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Ales: Optimum cellaring temperature: 50-55F (10-13C); altbiers can be cellared at lagering temperature Lagers: Optimum cellaring temperature: 32-37F (0-3C)
Dextrose Monohydrate. Use as a replacement for household sugar 1 kilo bags ofBrewing Sugarsuitable for all home brewing requirements. For use in beers, lagers, wines, ciders and spirits, for both the primary fermentation and priming bottles/barrels.
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