CROSSMYLOOF BREW YEAST

BELGIAN STRAIN CLASSIFICATION: Suitable for anything Belgian – i.e. a strong & phenol rich blonde, a spicy golden ale, or light or dark abbey ales. Beers fermented with our Belgian have that classic Belgian ale flavour - i.e. hints of clove with distinctive fruity esters and banana character. For a more intense flavour ferment at its higher end.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 59 - 82°F (15 - 28°C); ATTENUATION: (77-83%); FLOCCULATION RATE: 70-72%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 9.5% ABV (Double pitch if a higher abv is required) 

CALIFORNIA COMMON STRAIN CLASSIFICATION: This yeast is perfect for most kinds of light ales and pseudo lagers.  Ferment at lower temps for a cleaner palate and extended lagering time will produce a cleaner brew.  2 packs may be required if fermenting below the recommended temperatures. Can’t ferment at 15c?  Room temp will do just fine… COLD AGE FOR 8 WEEKS for best results.Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 14 - 23°c; ATTENUATION: (79-85%%); FLOCCULATION RATE: 76-80%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 9% ABV

KöLSCH STRAIN CLASSIFICATION: Kölsch lager ale yeast is a top fermenting lager clone yeast and produces a clean lager aroma without the associated sulphur. This yeast is perfect for most kinds of lager.  Ferment at lower temps for a cleaner taste and extended lagering time will produce a cleaner brew.  2 packs may be required if fermenting below the recommended temperatures. Can’t ferment at 15c?  Room temp will do just fine… COLD AGE FOR 8 WEEKS for best results.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 15 - 22°c; ATTENUATION: (75-82%); FLOCCULATION RATE: 76-80%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 9% ABV

KRISTALLWEIZEN STRAIN CLASSIFICATION: A top-fermenting wheat beer yeast that ferments clear and imparts hints of banana and clove esters, balanced with spiced aromas. Ferment at the higher end for a more robust flavour. This yeast produces a silky mouthfeel and rich body.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 59 - 95°F (15 - 35°C); ATTENUATION: (73-79%); FLOCCULATION RATE: 70-73%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 9% ABV (Double pitch if a higher abv is required) 

ALE STRAIN CLASSIFICATION:  A top-fermenting ale yeast suitable for a variety of  ales. Whether it's pale ale, English, Bitter this is a great all-rounder
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 16 - 25°C; ATTENUATION: (73-82%); FLOCCULATION RATE: 75-78%; VIABLE YEAST CELLS: >20 x 109 cells per gram; GMO STATUS: GMO Free; Max brew strength 9.5%ABV 

LILLE SAISON STRAIN CLASSIFICATION: Suitable for anything Continental – i.e. a strong French or Belgian farmhouse ale that requires fruity esters. For a more intense flavour ferment at its higher end. Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 59 - 90°F (15 - 32°C); ATTENUATION: (77-84%); FLOCCULATION RATE: 70-72%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 10.5% ABV (Double pitch if a higher abv is required) 

 

INSTRUCTIONS: Although Crossmyloof Yeasts don’t require rehydration, cleaner, quicker and more professional results will be produced if rehydrated before use. For all strains add the sachet contents to 100ml of water previously boiled and adjusted to a temperature between 21-25°c.  If fermenting at a lower temp (i.e. using Kolsch at a lower temp), rehydrate using 100 ml of 17-20°C water. Stir gently into a yeast cream, let stand for 15-20 minutes then add yeast cream directly to wort. Alternatively the dry yeast can be added directly to the wort by sprinkling onto the surface and leaving to stand for 10-15 minutes before stirring.  Aerate your wort once the yeast has been pitched for 5 minutes


STORAGE: Store in original packaging at below 50°F (10°C) for optimum 29 month life. At 68°F (20°C) storage temperature viability will remain high for 12 months. At 86°F (30°C) storage temperature viability will remain high for 4 months. Above 86°F (30°C) viability and yeast condition will become seriously compromised within 6 weeks

SOUR3.5 - A LACTIC ACID PRODUCING DRY ACTIVE YEAST FOR ANY SOUR BEER

This yeast strain (Lachancea termotolerans) produces lactic acid while initiating alcoholic fermentation, so perfect for sour beers. SOUR3.5 makes a consistent “crispy” SOUR beer & is compatible with any conventional yeast, making it ideal for any sour-style beer production.

No need for the addition of lactic acid, or kettle souring shortening the brewing processing

How to use: Simply pitch, wait 1 to 4 days until ph reaches 3-3.5 then pitch another standard yeast of your choice to stop the souring process and to continue fermentation.

Dosage: 30g per 23l @ 18 to 25c Tolerance: 7.2% ABV

KVEIK No.1 ALE YEAST - SIGMUND'S VOSS FARMHOUSE ALE

Every 10g pack has enough viable yeast to brew up to 23L (5 Gallons) of your beer and can achieve 12.5% abv. The yeast is a dried yeast & the packs have long best before dates.

Kveik means yeast in Norwegian. This particular strain comes from the Voss region of Norway and developed by The Sigmund family.

Sigmund's Voss ferments between 25°C & 40°C (77-104°F) with an optimal range of 35-40°C (95-104°F). A fast fermentation is achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavour is consistent across the entire temperature range, i.e. neutral with subtle fruity notes of orange and citrus.

Fermentation times: - 2-4 days at 40°C (104°F), 3-4 days at 30°C (86°F), 5-7 days at 25°C (77°F)

Medium to high attenuation and high flocculation.

CROSSMYLOOF BEIRM YEAST

(Beirm (noun) – Gaelic for Beer Froth or Krausen)

ATLANTIC.  Suitable to brew medium ester ales with a round palate.
Attenuation: 74-78%

Flocculation: Medium
Fermentation: ideally 19-22°C
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E49
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BEòIR.  Scottish & Irish Ale Yeast.

Suitable for a large range of ales inc. cask conditioned ale
Attenuation: 73-75%

Flocculation: Good
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E49
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CLIPPER.  New England Ale Yeast.

A Conan, suitable for a hoppy beer requiring tropical aromas
Attenuation: Good

Flocculation: Medium
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g to 90g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E49
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FOUR.  English Ale Yeast. Suitable for a large range of ales inc. Bitter, IPA, Brown Ale, Stouts, etc..
Attenuation: 72-75%

Flocculation: Good
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres
Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

FLUSHED NUN. Abbey Ale Yeast. A spicy and fruity one for Belgian, Trappist & Abbey Ales
Attenuation: 73-79%
Fermentation: ideally 18-28°C (64-82°F)

Flocculation: Med/High
Max ABV 13% in 20 litres
Pitching Rate: 40g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

FIVE. US Ale Yeast. Suitable to brew low ester ales with a clean palate
Attenuation: 76-80%
Fermentation: ideally 17-28°C (63-82°F)

Flocculation: High
Max ABV 9% in 20 litres
Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

GRETELHefeweizen Yeast.

Suitable to brew wheat beers.
Attenuation: 85-90%

Flocculation: Low
Fermentation: Ideally 18-30°C (64-86°F)
Max ABV 11% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491


HAZEUS Ale Yeast.

Suitable to brew ales with low esters, leaving a slight haze.
Attenuation: 75%
Fermentation: ideally 15-20°C (59-68°F)

Flocculation: Low
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491


HELLBottom Fermenting Berlin Pilsner Yeast.

Suitable for rounded German lagers
Attenuation: 76-82%

Flocculation: High
Fermentation: ideally 12-21°C (54-70°F)
Max ABV 9% in 20 litres @ 21°C- Pitching Rate: 75g/100 litres
(It’s preferable to double pitch @ 12°C)

INGREDIENTS:Yeast (Saccharomyces pastorianus), emulsifier E491


HøG-NORSKNorthern European Ale Yeast.

Suitable to brew low ester ales with a clean palate
Attenuation: 75-80%

Flocculation: High
Fermentation: ideally 18-27°C (64-80°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491


HOUSETable Ale Yeast with a Mellow Ester.

Suitable for a wide range of beers i.e. English Ales, Continentals to IPAs
Attenuation: 68-73%

Flocculation: Medium
Fermentation: ideally 18-22°C (64-72°F)
Max ABV 11% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

 

KENTUCKY.  Common Ale Yeast. Suitable for a large range of ales ranging from Commons, Kölsch, Cream Ales and pale ales with a clean edge.
Attenuation: 77-83%
Flocculation: High
Fermentation: ideally 13-22°C (55-72°F)
Max ABV 9% in 20 litres
Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491​

 

MIDLAND.  Trent Ale Yeast. Suitable for a large range of ales ranging from Nottingham type Ales, Pales, Porters and Bitters
Attenuation: 76-82%
Flocculation: High
Fermentation: ideally 14-22°C (55-72°F)
Max ABV 10% in 20 litres
Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

MONKTrappist Ale Yeast.

Suitable to brew ales with a medium ester profile.
Attenuation: 68-77%

Flocculation: Medium
Fermentation: Ideally 15-20°C (59-68°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491


PIAKiwi Pale Ale Yeast.

Suitable to brew pale ales with a good hop profile. 
Attenuation: 73-75%

Flocculation: Good
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

THE FIRM. Full Bodied English Ale Yeast.

Suitable for anything that requires a fruitier finish

Attenuation: Medium

Flocculation: Low

Fermentation: Ideally 15-22°C (59-72°F)

Max ABV 12% in 20 litres - Pitching Rate: 50g/100 litres

INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

WALLONIA. Saison Yeast.

Suitable for anything that requires an ester finish

Attenuation: 85-92%

Flocculation: Medium

Fermentation: Ideally 16-30°C (61-86°F)

Max ABV 11% in 20 litres - Pitching Rate: 50g/100 litres

INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

Pitching Directions

Pitch the yeast directly on to the surface of the wort at the fermentation temperature (or at a temperature slightly above). Sprinkle well over the wort surface to avoid clumping. Aerate well with a sterilised spoon in a splashing motion for 5 minutes.  

 

Rehydrating

Alternatively, sprinkle the yeast in 100ml of sterile water or boiled wort at 24 to 29°C (75°F to 84°F)*. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel. *Hell Pilsner yeast rehydration temp is between 15 to 25°C (59°F to 77°F)

 

Storage

Transportation: The yeast can be transported at room temperature for up to 3 months without affecting its performance. Once you receive it store in cool (< 10°C/50°F), dry conditions.

Shelf Life: Refer to the best before end date printed on the sachet label. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use damaged sachets.

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WHC LAB LIQUID YEAST PITCHES 

 

Designed to be direct pitches. Meaning no starter required. Perfect for a quick and hassle-free brew day!  Simply pitch straight to your wort

                                                

EBBEGARDEN KVEIK (Valkyrie). 

Another fruity Kveik! This one produces a nice guava aroma. This strain enhances bitterness, for this reason, it is recommended not to use any bittering hops. Great for NEIPA’s.

A yeast strain isolated from a kveik isolate from Ebbegarden region in Norway. 

Flocculation: High

Attenuation: 70-80%

Temperature: 31-37°C

Beer Styles: IPAS, NEIPAs, Red Ales, Double IPAs

 

VOSS KVEIK (Ragnar).

This strain produces a dominant orange peel aroma that pairs well with citrusy hops.

A yeast strain isolated from a kveik isolate from the Voss region in Norway. 

Flocculation: Medium-High

Attenuation: 70-82%

Temperature: 33-40°C

Beer Styles: IPAS, NEIPAs, Red Ales, Double IPAs

 

HORNINDIAL KVEIK (Bjorn). Great for IPA's and pale ales this yeast produces flavours of tangerine, pineapple and mango. A very high rate of fermentation and flocculation at higher temperatures.

A yeast strain isolated from a kveik isolate from Hornindial region in Norway. 

Flocculation: High

Attenuation: 70-81%

Temperature: 30-35°C

Beer Styles: IPAS, NEIPAs, Red Ales, Double IPAs

 

UBBE KVEIK. Something special! A lager yeast at body temps 

Clean lager like aroma and taste. Could also be used for clean styles with no yeast character desired. 

A yeast strain isolated from a kveik isolate from the Hornindial region in Norway. 

Flocculation: Medium

Attenuation: 73-82

Temperature: 30-37

Norwegian Lager Yeast. Used for Lager Styles, clean beer styles. WCIPA, Stout, Red Ale

BREXIT. Produces a fruit punchbowl aroma. Beers tend to have silky smooth mouthfeel and juicy aroma and when this yeast is used.

Flocculation: Medium to medium high

Attenuation: 65-70%

Temperature: 18-21°C

Beer Styles: NEIPAs, Pale Ales, West Coast IPAs

Comparative Strains: London Fog

FUNKY PINEAPPLE. A very interesting yeast to experiment with. Produces powerful tropical fruit flavors at normal ale temperatures.
At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain. 
STA1 positive, promoter region negative. 

Flocculation: Low

Attenuation: 78-82%

Temperature: 18-24°C

Beer Styles: NEIPA, West Coast IPAs, Pale Ales

Comparative Strains: WLP644

FRUIT BOWL.  A blend of yeasts picked for their ability to produce a complex fruit ester profile. This is a beautiful combination for your pale ales and IPA's.

Flocculation: Medium

Attenuation: 74-76%

Temperature: 19-21°C

Beer Styles: Pale Ales, IPAs, NEIPAs and Red Ales

Comparative Strains: London Ale 3, Juice

HELLES FIRE CLUB. Good flocculation and low diacetyl/sulphur production with lower attenuation. This is the perfect strain for malt forward lager styles.

Flocculation: Medium

Attenuation: 68-73%

Temperature: 10-16°C

Beer Styles: Helles, lager, pilsner, bock 

Comparison: WLP860

JUICE MACHINE.  A blend of yeasts that produces delicate citrus, apricot and grapefruit esters.

Flocculation: Low-Medium

Attenuation: 73-77%

Temperature: 18-21°C

Beer Styles: NEIPAs, Pale Ales, West Coast IPAs

LACTOBACILLUS. A liquid bacterial blend including Brevis and Plantarum for providing quick and/or complex souring for kettle sours and mixed fermentation's. Temp Range (25-35 Degrees). Dosage: 1L per HL Only sold in 5 & 10 litres 

LAX.  A clean versatile strain isolated from a famous west coast microbrewery. With little ester production, it allows New World Hops to take center stage.

Flocculation: Medium to medium-low

Attenuation: 73-80%

Temperature: 16-22°C

Beer Styles: Pale Ales, West Coast IPAs, Red Ales, Stouts, Imperial Stouts, Brown Ales

Comparative Strains: WLP001

SANDERSThe yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas.

Flocculation: Medium

Attenuation: 73-77%

Temperature: 16-21°C

Beer Styles: NEIPA, Pale Ales, West Coast IPA, Red Ales, Stouts, Imperial Stouts, Brown Ales

Comparison: Vermont, Conan, Burlington

SATURATEDTop Cropping yeast from Boddingtons, the best yeast for a NEIPA? Juicy.

Flocculation:

Attenuation: 

Temperature: 

Beer Styles: NEIPAs, Pale Ales, West Coast IPAs,Stouts, Imperial Stouts, Brown Ales

Comparative Strains: London Ale 3, Juice