WHC 500g Dry Yeast Packs
Quantity | Price per item | Discount |
2 items | £40.95 | 2% off |
4 items | £39.95 | 5% off |
WHC Lab 500g Commercial Dried Yeast Packs. Perfect for those big brew days... More info here: HERE
BANANA SPLIT. A non diastatic yeast. Produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum. The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish, raising the temperature can increase banana flavour. Weihenstephan equivalent
DUBBELL TROUBLE. This strain produces a balanced phenolic profile including dried fruit and figs. It is perfect for the brewing of Belgian beers including Dubbels, Trippels and Belgian strong ales. Abbey Ale IV, Rocherfort equivalent
FARMHOUSE VIBES. A diastatic farmhouse Saison yeast, high attenuation will dry out the beer and a high rate of glycerol production will produce a great mouthfeel. Expect a bouquet of pepper and fruit from this phenolic yeast. French Saison, 3711, WLP590 equivalent
HIGH VOTAGE. A Clean thermotolerant yeast, with little ester production. Fermentation temperature 31-35c. ABV tolerance 17%abv. Flocculation: High. It'll make beer of any style, including lager. Read more about High Votage here.
MANGO MADNESS. A thermotolerant yeast perfect for hoppy beers, with guava and mango ester production. Fermentation temperature 31-37c. ABV tolerance 17%abv. Flocculation: High. Attenuation: 76-80% It'll make beer of any style, but perfect for IPA's and the like. Read more about Mango Madness here.
SOUR HOUR. This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Philly Sour equivalent. More info here: https://whclab.com/product/sour-hour-dried-yeast-5...
RAGNAR. VOSS KVEIK. This yeast is isolated from a farmhouse culture from the voss region in Norway. Extremely thermotolerant, push this yeast as high as 40 degrees Celsius to increase the ester profile. Produces orange and citrus esters. Perfect for high gravity brewing as it also has a very high ABV tolerance. More technical Info from WHC Here.