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: 64 - 82°F (18 - 28°C); ATTENUATION: (77-83%); FLOCCULATION RATE: 68%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 7.5%/8.5% ABV (Double pitch if a higher abv is required) 


CALIFORNAIN STRAIN CLASSIFICATION: Suitable for California Common and lagers fermented at ambient (ale) temperatures. California lager yeast produces clean and crisp lagers and is excellent for producing hoppy pale ales, pilsners, Helles, or Californian Steam Beers. For a cleaner, crisper brew ferment at the lower end and a period of lagering is always recommended. 2 packs may be required if fermenting below the recommended temperatures. COLD AGE FOR 8 WEEKS for best results.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 15-22°C; ATTENUATION: (77-82%); FLOCCULATION RATE: 78-80%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 6.5%/7.5% ABV  (Double pitch if a higher abv is required) 

 
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: 80-81%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 6.8%-7.5% ABV {Similar in characteristics to Colonia F}


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: 64 - 82°F (18 28°C); ATTENUATION: (73-79%); FLOCCULATION RATE: 68%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 7.4%/8.7% ABV (Double pitch if a higher abv is required) 


REAL ALE STRAIN CLASSIFICATION: Suitable for English Ales, Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. 
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 17 - 22°C; ATTENUATION: (70-79%); FLOCCULATION RATE: 79%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 6.5%/7.7% ABV (Double pitch if a higher abv is required)  


LILLE SAISON CLASSIFICATION: French Saison's a top fermenting ale yeast with a distinctive dry, peppery and citrus farmhouse ale vibe. Designed to work with maltose and simple sugars it has high attenuation and can reach abv's of up to 11%. It'll finish off nice and clear too with good flocculation & ferments quite nicely between 17-28c. A more estery brew can be achieves at the higher end of fermentation temperatures.
SAISON STRAIN CLASSIFICATION: Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 62 - 82°F (17 - 28°C); ATTENUATION: (81-90%); FLOCCULATION RATE: 68%; VIABLE YEAST CELLS: >20 x 109; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 7.6%/8.9% ABV (Double pitch if a higher abv is required) 

  
US PALE ALE STRAIN CLASSIFICATION: Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more.  A top-fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 17 - 22°C; ATTENUATION: (73-82%); FLOCCULATION RATE: 75-76%; VIABLE YEAST CELLS: >20 x 109; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 6.6/7.6% ABV (Double pitch if a higher abv is required) 

REHYDRATING 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

CROSSMYLOOF BEIRM YEAST

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

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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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

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


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 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: 74-77%
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: 73-77%
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: 68-70%

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


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


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

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.