|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: 81%
Flocculation: Medium
Ferment Temp: 59-71F
|
Attenuation: 75%
Flocculation: High
Ferment Temp: 59-68F
|
Attenuation: 82%
Flocculation: High
Ferment Temp: 54-59F
|
Attenuation: High
Flocculation: Medium-High
Ferment Temp: 57-70F
Alcohol Tolerance: High
|
Attenuation: High
Flocculation: High
Ferment Temp: 59-74F
Alcohol Tolerance: High
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: Medium
Flocculation: Low
Ferment Temp: 59-86F
Alcohol Tolerance: Medium-High
|
Attenuation: 70%
Flocculation: Powdery
Ferment Temp: 59-68F
|
Attenuation: 70%
Flocculation: Powdery
Ferment Temp: 59-68F
|
Attenuation: 83%
Flocculation: High
Ferment Temp: 54-59F
|
Attenuation: Medium
Flocculation: Medium
Ferment Temp: 57-77F
Alcohol Tolerance: Medium-High
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: Medium-High
Flocculation: High
Ferm Temp: 60-72F
Alcohol Tolerance: High
|
Attenuation: Medium-High
Flocculation: Low
Ferment Temp: 63-70F
Alcohol Tolerance: Medium-High
|
Attenuation: High
Flocculation: Low
Ferment Temp: 59-95F
Alcohol Tolerance: High
|
Attenuation: High Flocculation: High Ferment Temp: 57-70F Alcohol Tolerance: High
|
Attenuation: 86%
Flocculation: Low
Ferment Temp: 65-75F
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: High
Flocculation: High
Ferment Temp: 54-82F
Alcohol Tolerance: Very High
|
Attenuation: Medium-High
Flocculation: High
Ferment Temp: 63-70F
Alcohol Tolerance: High
|
Attenuation: Medium
Flocculation: Low
Ferment Temp: 64-70F
Alcohol Tolerance: Medium
|
All purpose, neutral wine yeast.
|
All purpose, neutral wine yeast.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
All purpose, neutral wine yeast.
|
This fructophilic strain (Saccharomyces bayanus) is perfectly suited for all cider type productions even under difficult fementation conditions.
|
Clean, German ale yeast selected for its ability to form a large firm head when fermenting. Suited to American Wheat and Alt beers.
|
From the Hurlimann brewery Switzerland. Neutral flavor development for a large range of lager and pilsen beers.
|
Attenuation: High
Flocculation: High
Ferment Temp: 50-59F
Alcohol Tolerance: Medium
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: High
Flocculation: High
Ferment Temp: 64-72F
Alcohol Tolerance: High
|
Attenuation: Very High
Flocculation: Medium
Ferment Temp: 64-82F
Alcohol Tolerance: High
|
Attenuation: High
Flocculation: High
Ferment Temp: 64-73F
Alcohol Tolerance: High
|
Attenuation: High
Flocculation: High
Ferment Temp: 64-73F
Alcohol Tolerance: High
|
Attenuation: High
Flocculation: Low
Ferment Temp: 64-77F
Alcohol Tolerance: Medium
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: Very High
Flocculation: Medium
Ferment Temp: 64-82F
Alcohol Tolerance: High
|
Attenuation: Very High
Flocculation: Medium
Ferment Temp: 79-90F
Alcohol Tolerance: Very High
|
Attenuation: High
Flocculation: High
Ferment Temp: 64-77F
Alcohol Tolerance: High
|
|
An excellent choice for blush & residual sugar whites, nouveau & young red wines.
Also a good choice for late harvest wines.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
An excellent choice for both young & aged red wines.
|
|
An excellent choice for champagnes and late harvest wines.
Also a very good choice for dry whites.
|
An excellent choice for dry whites, blush wines, residual sugar wines and meads.
|
Highly recommended for dry whites, aged reds, and late harvest wines.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Still Spirits classic turbo yeast.
|
Distillers yeast (DADY) 1lb pack.
|
All purpose, neutral wine yeast.
|
For grape & fruit wines. Slow fermentation.
|
Safbrew BE-256 ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
A blend of BM45 and a complimentary strain to provide the advantages of BM45 with greater reliability under difficult conditions.
|
Express is the fastest Turbo on the planet, fermenting out 6kg of sugar in less than 24 hours and producing very good distillate quality.
|
|
|
