LALLEMAND BRY-97 WEST COAST ALE BREWING YEAST 11 GRAM

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500. Attenuati

WHITE LABS PURE BREWERY YEAST - ALES White Labs Liquid Brewers Yeast is tested to be over 95% viable, 100% free of wild yeast, aerobic bacteria and anaerobic bacteria. Each vial contains a "pint starter" of yeast and is designed to be added directly to 5

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

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.

For use with Farmhouse and Belgian style ales. Fermentation Temperature: 12-25C (53.6-77F) ideally 15-20C (59-68F)

A general purpose, widely used ale yeast with low sedimentation properties. This strain is extremely consistent, with excellent wort attenuation and a superb flavor profile. It is often used for the production of special top fermented beers like Belgian w

Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California - clean, neutral fermentation, versatile usage and adds two other strains that belong in the same" clean/neutral" flavor category. The additional str

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74; Flocculation: High; Optimum Ferm T

From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 73-78; Flocculation: low to me

Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast to use for f