Beer yeast comes in many different strains and they are often classified after terms such as “flockulation”, “attenuation” and what temperature it is designed to work at.

Flockulation: How well and compact the yeast cells form a bottom sediment once the fermentation is over. Belgian strains have low flockulation which will result in a cloudy beer. English strains have often high flockulation so you can produce a clear beer without filtering or clearing agents.

Attenuation: To put it simply, it is how much sugar (or fementable matter) the yeast can consume before it goes dormant. A beer made from yeast with high attenuation will be drier than one fermented with a low attending yeast strain.

 

B1 Universal Ale Yeast – is perfect for brewing beer styles where you want a hoppy or fruity flavour. Top fermenting classic allround ale yeast which works with most beer styles. Contributes a fruity flavour to the beer.

Fermenting temperature: 18-23°C (64-73°F). Ideally 21°C (70°F).

Pitching: Sprinkle on top of wort.

Attenuation: 70-75%.

Flocculation: Medium

B4 English Ale Yeast – is perfect for Porters, Bitters, Mild and Brown Ales. A classic ale yeast for great English style beers.

Fermenting temperature: 16-21°C (61-70°F). Ideally 18°C (64°F).

Pitching: Sprinkle on top of wort.

Attenuation: 65-70%

Flocculation: High

B5 American West Beer Yeast – is perfect for beers with hop profiles like IPA, American Pale Ale or even DIPA (Double IPA).

Fermenting temperature: 16-21°C (61-70°F). Ideally 18°C (64°F).

Pitching: Sprinkle on top of wort.

Attenuation: 70-75%

Flocculation: Medium

B16 Belgian Saison Beer Yeast – Belgian Farmhouse yeast brings out spicy and complex aromas with unique tartiness and crispiness, ideal for Belgian Saison.

Fermenting temperature: 18-30°C (64-86°F). Ideally 25°C (77°F).

Pitching: Sprinkle on top of wort.

Attenuation: 85-90%

Flocculation: Medium

B19 Belgian Trapix Beer Yeast – is the perfect yeast for brewing all the Belgian syles such as Blonde, Bruin, Dubbel, Tripel, Quardupel or Belgian Pale Ale. Creates a complex combination of spices, fruity esters and phenolics.

Fermenting temperature: 18-25°C (64-77°F). Ideally 21°C (70°F).

Pitching: Sprinkle on top of wort.

Attenuation: 75-80%

Flocculation: High

B23 Steam Lager Yeast – can ferment both cold and warm. Perfect for fruity and estery hybrid Lagers such as California common or other modern Lagers.

Fermenting temperature: 13-20°C (55-68°F). Ideally 16°C (61°F).

Pitching: Sprinkle on top of wort.

Attenuation: 75-80%

Flocculation: High

B34 German Lager Yeast – is a bottom fermenting German Lager yeast. Creates a crispy finish and a good balance between floral and fruitiness. The best choice for brewing a traditional German Pils or any other German hoppy beer such as Kellerbier.

Fermenting temperature: 9-14°C (48-57°F). Ideally 12°C (54°F).

Pitching: Sprinkle on top of wort.

Attenuation: 75-80%

Flocculation: High

B38 Amber Lager Yeast – is a bottom fermenting yeast which brings out the sweetness from the malt and creates a more full bodied lager. Perfect for Helles, Tmavé, Bock, Märzen or Schwarzbier brewing.

Fermenting temperature: 9-14°C (48-57°F). Ideally 12°C (54°F).

Pitching: Sprinkle on top of wort.

Attenuation: 70-75%

Flocculation: High

B44 European Ale Yeast – is perfect for top fermenting beers that ferment below 20°C (68°F), such as Kölsch, Altbier but also Scottish Ales. Another good use of this yeast is for brewing Barley Wine and Imperial Stout. Top femrnting allround yest covering a wide range of beer styles. Good balance between malt and hop flavours.

Fermenting temperature: 15-21°C (59-70°F). Ideally 18°C (64°F).

Pitching: Sprinkle on top of wort.

Attenuation: 70-75%

Flocculation: High

B49 Bavarian Wheat Beer Yeast – is the perfect choice for brewing German wheat beers such as Hefeweizen, Dunkelweizen and Weizenbock.Top fermenting Bavarian wheet beer yest which brings out stery and fruity flavours such as banana and cloves.

Fermenting temperature: 18-25°C (64-77°F). Ideally 21°C (70°F).

Pitching: Sprinkle on top of wort.

Attenuation: 75-80%

Flocculation: Low