CROSSMYLOOF BREW YEAST
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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)
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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
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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)
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ALE (CASK) STRAIN CLASSIFICATION: A top-fermenting ale yeast suitable for a variety of ales. It's primarily a strain that prefers cask conditioning, but it's suitable for all types of ale. For a cleaner finish ferment at the lower temperature end
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
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​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
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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.
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Dosage: 30g per 23l @ 18 to 25c Tolerance: 7.2% ABV
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New Sour3.5
Souring with any yeast!
Dehydrated lactobacillus plantarum
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A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops. IBU intolerant.
Use 5g to 25litres of wort, pitch at 34C to 36C for a quick souring. We recommend to use no hops in the kettle at all if kettle souring.
Top tip for a quick sour in the fermenter pair with one of our Kveik products to get souring and fermentation at the same time at 34/35C. If you re-pitch this yeast into another IBU negative wort you will also get fermenting and souring and this can be repeated multiple times.
Supplied in a single shot 5g sachet perfect for up to 25 litre fermentation.
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KVEIK ALE YEAST - No.1 (Voss) & HORN (Hornindial)
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.
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Kveik means yeast in Norwegian and 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. VOSS is semi-neutral with notes of orange & HORN is more tropical in flavour.
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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.
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Tip. Kveik needs a good dose of yeast nutrient to be added to the wort, more so than regular yeast. If the wort has a low amount of nutrients the Kveik will stress which will in turn produce a level of esters.
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Tip. If dry hopping bring the temperature down to around 21c to dry hop once the gravity is stable.
CROSSMYLOOF BEIRM YEAST
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ATLANTIC. Suitable to brew subtle 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 E491
What to expect? Similar US-05 but with a rounder palate
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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 E491
CLIPPER. New England Ale Yeast.
Suitable for a hoppy beer requiring tropical aromas
Attenuation: 75% +/- 5%
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 E491
What to expect? Similar to London ale III
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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
What to expect? Similar to S-04
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FLUSHED NUN. Abbey Ale Yeast. A phenolic, 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
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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
What to expect? Similar to US-05
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GRETEL. Hefeweizen Yeast.
Suitable to brew wheat beers. A diastatic yeast with loads of clove and banana
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 var. Diastaticus), emulsifier E491
What to expect? Similar WB-06 in profile
HAZE. US 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
What to expect? Similar US-05 but leaves a slight haze
HELL. Bottom 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
What to expect? Similar to s-23
HøG-NORSK. Northern 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
What to expect? Similar to K-97
HOUSE. Table Ale Yeast with a Mellow Ester.
Suitable for a wide range of beers i.e. English Ales, Continentals to IPAs
Attenuation: 68-72%
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
What to expect? Similar to S-33
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
What to expect? Similar to Nottingham
MONK. Monastery 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
PIA. Kiwi 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
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THE FIRM. A Low Attenuating Yeast.
Suitable for anything that requires a fruitier finish, or perfect for low alcohol pales, etc...
Attenuation: 63-68%
Flocculation: Medium
Fermentation: Ideally 18-22°C (64-72°F)
Max ABV 8 to 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491
What to expect? Similar to Windsor but with a slightly different taste
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WALLONIA. Saison Yeast.
Suitable for anything that requires an ester finish - Soft fruit, citrus & spice. A diastatic yeast strain.
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 var. Diastaticus), emulsifier E491
What to expect? Similar to WLP590?
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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.
APRES SKI • Produces lagers with high session-ability. The lagers in general are clean and slightly floral and fruity. With low ester production and good flocculation it represents an excellent house lager strain option. Origin: Hurlimann Brewery
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Dosage: 2X11g pack per 19-23litres
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Recommended Fermentation Temperature: 8°C to 16°C
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ABV Tolerance: 11%
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Attenuation: 73% to 80%
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Flocculation: Low/Medium
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Comparative Strains: Swiss Lager, S-189
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Bock, German Lagers, Helles, Lagers, Pilsner
BANANA SPLIT • Hefeweisen strain, unlike other wheat/hefe strains on the market this is non diastatic. 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. Nb. Produces a high Krausen
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 19°C to 24°C
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ABV Tolerance: 12%
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Attenuation: 73% to 80%
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Flocculation: Low/Medium
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Comparative Strains: WLP300 Hefeweizen, Weihenstephan
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Bock, German Lagers, Helles, Lagers, Pilsner
BOND • A clean, aggressive, attenuative, ABV tolerant, and highly flocculant ale strain. This yeast is the go-to house yeast for many microbreweries. This English-style yeast provides the backbone for everything from IPAs to stouts to barley wines. Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 18°C to 22°C
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ABV Tolerance: 14%
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Attenuation: 76% to 80%
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Flocculation: High
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Comparative Strains: English Ale
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Beer Styles: Brown Ales, Imperial Stouts, IPAs, Pale Ales, Red Ales, Stouts
EINSTEIN • A German Lager yeast that has it characterized by a clean profile, low ester formation during fermentation and medium sulphur production. A good bottom fermenting yeast strain for cold fermentation A great choice for all lager styles. Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.
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Dosage: 2x11g pack per 19-23litres
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Recommended Fermentation Temperature: 9°C to 16°C
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ABV Tolerance: 12%
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Attenuation: 76% to 80%
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Flocculation: Low
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Comparative Strains: German Lager Yeast, Weihenstephaner
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Beer Styles: German Lagers
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. STA1 positive
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 19°C to 26°C
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ABV Tolerance: 12%
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Attenuation: 80+%
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Flocculation: Low-Medium
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Comparative Strains: Lallemand Belle Saison
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Beer Styles: Belgian Ale, Belgian Pale Ale, Belgian Strong Ale, Saison, Sours
HIGH VOLTAGE • 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.
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Dosage: half of a 11g pack to 2 x 11g per 19-23litres
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Recommended Fermentation Temperature: 31°C to 35°C
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ABV Tolerance: 17%
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Attenuation: 76 to 80%%
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Flocculation: High
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Comparative Strains: Lutra
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Beer Styles: All
LAX • Ale yeast of American origin, isolated from a famous west coast microbrewery. With little ester production and a clean profile, it allows New World Hops to take center stage. The neutral aroma accentuates the hops, particularly in dry-hopped beer. The perfect strain for West coast IPA, Stouts, Brown Ales, Pale Ales, Imperial Stouts, and much more. Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 18°C to 22°C
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ABV Tolerance: 13%
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Attenuation: 76% to 80%
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Flocculation: High
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Comparative Strains: American Ale, Chico
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Beer Styles: Brown Ales, Imperial Stouts, Pale Ales, Red Ales, West Coast IPAs
LOW RIDER • Popular for lower ABV styles and classic cask alike – this low attenuating yeast is guaranteed to help your booze cruise in style. A yeast species that cannot ferment maltotriose, giving a low attenuation value leaving the attenuation in the mid 60s – depending on mash temperature and grain bill used. Low Rider produces a moderate amount of biotransformation and glycerol production helping the table beer have a fuller mouthfeel and complexity.
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 18°C to 22°C
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ABV Tolerance: 9%
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Attenuation: 63% to 68%
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Flocculation: Medium
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Comparative Strains: Windsor
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Beer Styles: Old style English & Scottish beers, Table IPAs, Low ABV, Table Pales
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.
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Dosage: Half a 11g pack to 2x11g per 19-23litres
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Recommended Fermentation Temperature: 31°C to 37°C
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ABV Tolerance: 17%
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Attenuation: 76% to 80%
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Flocculation: High
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Comparative Strains: Ebbegarden
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Beer Styles: Double IPAs, IPAs, NEIPAs, Red Ales
OLD ENGLISH • A British-style ale yeast that is characterized by high attenuation, low ester formation during fermentation, and high ABV tolerance. A good top-fermenting yeast strain that is a great choice for pale ales, ambers, porters, and stouts. Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 18°C to 22°C
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ABV Tolerance:14%
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Attenuation: 78% to 85%
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Flocculation: Medium to High
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Comparative Strains:Nottingham
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Beer Styles: Amber Ale, Pale Ales, Porters, Stouts
SATURATED • A top cropping English yeast that is our most popular strain. This NEIPA yeast is the juiciest on the market, expect tropical fruit ester and plenty of biotransformation while maintaining good haze stability. Incredibly versatile, Saturated performs in a wide range of styles – from NEIPAs to cask ales and everything in between. Oxygenation and/or rehydration for generation 0 may be beneficial, but not necessary.
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 19°C to 22°C
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ABV Tolerance: 13%
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Attenuation: 73% to 77%
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Flocculation: Medium to High
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Comparative Strains: London Ale 3, Juice, British Ale V
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Beer Styles: Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs
SWEET RELEASE • Unlock a world of aromatic possibilities with our dried thiol-releasing yeast. It's a maltotriose negative strain that has high levels of biotransformation a very mango forward ester profile. Sweet release has a relatively low attenuation value which makes the yeast a great option for beer styles calling for a low ABV or a sweet body such as stouts or NEIPA’s. Thiols, those magical compounds found in hops and malt, hold the key to fruity, tropical, and citrus-like aromas that are highly sought after in today’s beers. Find out more here.
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Dosage: 11g pack per 19-23litres
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Recommended Fermentation Temperature: 18°C to 22°C
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ABV Tolerance: 15%
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Attenuation: 63% to 68%
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Flocculation: Low
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Comparative Strains: N/A
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Beer Styles: IPAs, NEIPAs, Non-alcoholic, Pale Ales, Session IPA