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  • Banana Split-Fresh Yeast Pouch

    A liquid yeast that 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 flavor. Please note pitch sizes are […]

    • Flocculation: Low
    • Attenuation: 73-77%
    20000

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  • Einstein-Dehydrated Yeast (500g)

    It is a dried version of 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.  Technical Data Oxygenation and/or rehydration may not be needed for generation 0 […]

    • Flocculation: Low
    • Attenuation: 76-80%
    50001,92000

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  • Lactobacillus Plantarum-Dehydrated Bacteria (250g)

    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 10g to 25g per 100l of wort, pitch at 35-37C for quickest souring. We recommend to use no hops in the kettle at all […]

    • Flocculation: Low
    8500

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  • Sour Hour- Dehydrated Yeast (500g)

    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. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low
    95003,72000

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