Fermentus Dry Yeast

Fermentus Dry Yeast

from 2.49

As a brewer, you will no doubt be interested in exploring new sensory pathways, fine tuning the originality of your aromas, or perhaps exploit fermentation potential of your wort at its best. This, however, involves taking certain risks such as adopting different production methods. Fermentus yeasts offers you the best diversity, quality and service to help you reach your wildest dreams.

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S-04 English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks FERMENTATION: ideally 15-20°C (59-68°F)

US-05 American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation FERMENTATION: ideally 18-28°C (64-82°F)

T-58 Specialty yeast selected for its estery somewhat peppery and spicy flavor development, producing clovelike aroma. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer. FERMENTATION: ideally 15-20°C (59-68°F)

S-33 General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer. FERMENTATION: ideally 15-20°C (59-68°F)

WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation. This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes such as clove notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation. FERMENTATION: ideally 18-24°C (64-75°F)

BE-134 is Saccharomyces cerevisiae and is characterized by a particularly high attenuation. This typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character such as clove notes. This strain will bring highly refreshing and drinkable beers. FERMENTATION: ideally 18-28°C (64.4-82.4°F)

BE-256 Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation. FERMENTATION: ideally 15-20°C (59-68°F)

K-97 German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. FERMENTATION: ideally 15-20°C (59-68°F)

S-23 Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate. FERMENTATION: ideally 12-15°C (53.6-59°F)

S-189 Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability. FERMENTATION: ideally 12-15°C (53.6-59°F)

W-34/70 This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers. FERMENTATION: ideally 12-15°C (53.6-59°F)