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Sanders Dried Yeast 500 g
€3375
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Out of stock
Description
We are pleased to announce the newest addition to our growing dried yeast collection. Our first dried NE yeast perfect for beers requiring fruit forward esther driven styles. The yeast that started the New England trend. This liquid yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas| Weight | 0.5 kg |
|---|---|
| Industry | Beer |
| Yeast | Dried yeast |
| Beer Styles | Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Red Ales, Stouts, West Coast IPAs |
| Flocculation | Medium |
| Temperature | 16-21°C |
| Comparative Strains | Vermont, Conan, Burlington, Barbarian |
Recommendation for Liquid Yeast
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
Framgarden
Our new kveik strain has been selected for its ability to produce big tropical esthers, pineapple and mango. With a red apple hint in the background. This liquid yeast isolate is from the Stordal region in Norway. It is highly flocculant farmhouse strain.
- Flocculation: High
Recommendation for Dried Yeast
Pinnacle S – Distillers Yeast
WHC Lab are pleased to offer the Pinnacle Distillers Yeast S, an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. it has a high tolerance to early residual sugars. Has a high cell count (>1 x 10*10 cells/g) Rehydrates well in direct pitch applications Has high ethanol and […]
Sour Hour Dried Yeast (500g)
A new product for the brewing market, this is a dried lactic acid producing yeast. As an alternative to kettle souring you can produce the wort as per normal (Dont have to worry about IBU). The yeast is pitched in as per normal yeast temps (18-22C). The Sour Hour yeast will convert simple sugars in the wort […]
- Flocculation: Low