{"title":"Beer Yeast \u0026 Nutrient","description":"","products":[{"product_id":"enzyme-for-low-carb-beers-3gm","title":"ENZYME for LOW CARB BEERS 3gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; }\n.rich pre.source-highlighted .kw, .rich .sourcetable .kw { color: blue; }\n.rich pre.source-highlighted .cmt, .rich .sourcetable .cmt { color: green; }\n.rich pre.source-highlighted .sl, .rich .sourcetable .sl { color: brown; }\n.rich pre.source-highlighted .br, .rich .sourcetable .br {color: darkgreen; }\n\n.rich pre.source-highlighted .add, .rich .sourcetable .add { background: palegreen; }\n.rich pre.source-highlighted .del, .rich .sourcetable .del { background: pink; }\n\n.rich table, .rich tr, .rich td, .rich img, .rich iframe {\n\tcursor: default;\n}\n.layout .rtecell {\n\tvertical-align: top;\n\tfont-size: small;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { vertical-align: top; }\n\n.rich p{\n\tmargin:0px 5px 0px 0px;\n}\n.rich .align-center{\n\ttext-align: center;\n}\n.rich .align-right{\n\ttext-align: right;\n}\n.rich .align-left{\n\ttext-align: left;\n}\n.rich li[style*='text-align: center'], .rich li[style*='text-align: right'] {\nlist-style-position: inside;\n}\n\n.rtetable { empty-cells: show; border: solid 1px black; border-collapse:collapse; }\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { border: solid 1px black; height: 1.5em; min-width: 20px;  padding: 0px 5px }\n.rich table {font-family: arial; font-size: small}\n.rich blockquote.shift {\n\tmargin-right: 0px;margin-top: 0px; margin-bottom: 0px;\n}\n.rich img[data-expand] {\n\tdisplay: block;\n}\n.rich p, .rich p.richp  {font-family: arial; font-size: small}\n.rich blockquote.shift h1, .rich blockquote.shift h2, .rich blockquote.shift h3, .rich blockquote.shift h4, .rich blockquote.shift h5, .rich blockquote.shift h6 {\n    margin-top: 0px;\n}\n.rich, .rich * {\n    word-wrap: break-word;\n}\n\n\n\n.sourcetable {background-color: #F0F0FF; font-family: monospace; width: 100%}\n.sourcetable tr {\n\tmargin: 0px;\n\tpadding: 0px;\n}\n.sourcetable td {\n\tmargin: 0px;\n\tpadding: 0px;\n\twhite-space: nowrap;\n}\n.sourcetable \u003e tbody \u003e tr \u003e td:first-child, .sourcetable \u003e tr \u003e td:first-child\n{\n\twidth:1px;\n}\n\n.filelist {\n\t\/*display:inline-block;*\/ padding: 5px;\n}\n\n.rich .toc {\n\t\/*display:inline-block;*\/ padding: 5px;\n}\n.rich .toc .header,.rich  .wikilist .header,.rich  .filelist .header {\n\tfont-size: 1.7em;\n}\n.rich .toc li,.rich  .filelist li {\n\tmargin: 5px 0px;\n}\n.rich .wikilist div {\n\tmargin: 10px;\n}\n\n.rich .layout {min-height: 2.5em; display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eEnzyme for Low Carb Beers - 3gm\u003c\/h3\u003e\u003cul\u003e\u003cli\u003eAdd to fermentation at the the start along with the yeast. 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eS-04 English Ale Yeast \u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSelected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. \u003c\/li\u003e\n\u003cli\u003eRecommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 75%, has a temperature range of 12-25°C ideally 15-20°C, total bacteria of less than 5\/ml and high flocculation. \u003c\/li\u003e\n\u003cli\u003ePitching rate 50 to 80 g\/hl at 20°C.\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using U-04 would be English Pale Ales (including Bitters), English Milds and Browns, English IPA, Brown Porter, Robust Porter, Baltic Porter, Foreign Extra Stout, Dry Stout, Sweet Stout, Oatmeal Stout, English Barleywine, English Old Ale, English or American Strong Ales (Barleywines).\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003cdiv\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152601265,"sku":"11900-11.5GM","price":4.25,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152634033,"sku":"11900-500GM","price":101.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11900-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-s-23-saflager-11-5gm","title":"YEAST S-23 SAFLAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eS-23 SAFLAGER\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers.\u003c\/li\u003e\n\u003cli\u003e Its lower attenuation profile gives beers with a good length on the palate.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 82%, has a temperature range of 9-22°C ideally 12-15°C, total bacteria of less than 5\/ml and high flocculation.\u003c\/li\u003e\n\u003cli\u003e Pitching rate recommended is 11.5g (one sachet) in 10-15 litres of wort at room temperature (9-22°C) and 23g (2 sachets) in 10-15 litres of wort at 11-15°C.\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using S-23 would be American Lagers, Oktoberfest\/Märzen, Dark American lager, Munich Dunkel, Schwarzbier, Bocks, German Alt, Baltic Porter, almost all European lager types.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003cdiv\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152666801,"sku":"11902-11.5GM","price":7.25,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152699569,"sku":"11902-500GM","price":186.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11902-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-s-33-safbrew-11-5gm","title":"YEAST S-33 SAFBREW","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. \u003c\/li\u003e\n\u003cli\u003eYeast with a medium sedimentation: forms no clumps but a powdery haze when re-suspended in the beer.\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using S-33 would be NEIPA's, English IPA’s, English Bitters, English Browns and milds, English Pale, Brown Porter, Barleywines, Cream Ale, Old Ale, English Barleywine, Scotch and Scottish Ales, Trappist Single, Belgian Dubbel, Belgian Tripel, Belgian Dark Strong Ale.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch5\u003e\u003cdiv style=\"font-size: small; font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h5\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152732337,"sku":"11904-11.5GM","price":5.15,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152765105,"sku":"11904-500GM","price":87.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11904-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-t-58-safbrew-11-5gm","title":"YEAST T-58 SAFBREW","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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Often used in the production of Belgian style beers.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 70%, has a temperature range of 12-25°C ideally 15-20°C, total bacteria of less than 5\/ml. \u003c\/li\u003e\n\u003cli\u003eYeast with good sedimentation, forms no clumps but a powdery haze when resuspended in the beer. Pitching rate in primary fermentation 2.5 to 5 g\/hl and for bottle conditioning 50 to 80 g\/hl at 20°C.\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using T-58 would be Belgian Blonde Ale, Belgian Tripels, Belgian Golden Strong, Belgian Dark Strong, Belgian IPA, Belgian Dubble, Belgian Witbier.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch5\u003e\u003cdiv style=\"font-size: small; font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h5\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":44691152797873,"sku":"11906-11.5GM","price":3.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11906-11.5gm.jpg?v=1727695803"},{"product_id":"yeast-us05-safale-11-5gm","title":"YEAST US05 SAFALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eUS-05 SAFALE\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAmerican ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 81%, has a temperature range of 12-25°C ideally 15-22°C, total bacteria of less than 5\/ml and medium flocculation. \u003c\/li\u003e\n\u003cli\u003ePitching rate 50 to 80 g\/hl at 20°C\u003c\/li\u003e\n\u003cli\u003eSome recommended styles using US-05 would be American Pale Ale, American IPA, American IIPA, American Stout, American Amber\/Red, American Brown, American Barleywine, American Wheat \u0026amp; rye, Specialty\/Fruit\/Veg\/Spiced beers, Robust Porter*, Cream Ale, Kolsch, Blonde Ale, Irish Red** and Scottish shilling beers, Dry Stout, Dusseldorf Alt .\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch5\u003e\u003cdiv style=\"font-size: small; font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h5\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152830641,"sku":"11908-11.5GM","price":4.25,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152863409,"sku":"11908-500GM","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11908-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-wb-06-safbrew-11-5gm","title":"YEAST WB-06 SAFBREW","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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Produces subtle estery and phenol flavour notes typical of wheat beers. \u003c\/li\u003e\n\u003cli\u003eAllows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 86%, has a temperature range of 12-25°C ideally 18-24°C, (for clover flavours it should be below 22°C and for banana flavours above 23°C), total bacteria of less than 5\/ml and high flocculation. \u003c\/li\u003e\n\u003cli\u003ePitching rate 50 to 80 g\/hl at 20°C.\u003c\/li\u003e\n\u003cli\u003eSome recommendations for WB-06 yeast are the traditional heffeweizen beers, dunkelweizen, weizenbocks, Belgian Wit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152896177,"sku":"11910-11.5GM","price":5.9,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152928945,"sku":"11910-500GM","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11910-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-k-97-safale-11-5gm","title":"YEAST K-97 SAFALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eK-97 SAFALE \u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGerman ale yeast selected for its ability to form a large firm head when fermenting. \u003c\/li\u003e\n\u003cli\u003eSuitable to brew ales with low esters and can be used for Belgian type wheat beers. \u003c\/li\u003e\n\u003cli\u003eIts lower attenuation profile makes for beers with a good mouthfeel. \u003c\/li\u003e\n\u003cli\u003eThis ale yeast works at a wide temperature range between 12-25°C (53.6-77°F) but ideally between 15-20°C (59-68°F). \u003c\/li\u003e\n\u003cli\u003eHighly flocculant.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691152961713,"sku":"11911-11.5GM","price":4.7,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691152994481,"sku":"11911-500GM","price":104.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11911-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-w34-70-saflager-11-5gm","title":"YEAST W34\/70 SAFLAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eW-34\/70 SAFLAGER\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eThis famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34\/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 83%, has a temperature range of 9-22°C ideally 12-15°C, total bacteria of less than 5\/ml and high flocculation. \u003c\/li\u003e\n\u003cli\u003ePitching rate recommended is 11.5g (one sachet) in 10-15 litres of wort at room temperature (9-22°C) and 23g (2 sachets) in 10-15 litres of wort at 11-15°C.\u003c\/li\u003e\n\u003cli\u003eSome recommendations for W-34\/70 yeast are German Pilsner, Vienna Lager, American Amber Lagers, Bohemian Pilsners, Classic American Pilsner (Pre-Prohibition Lager), Dortmunder Export.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003ch5\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h5\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691153027249,"sku":"11912-11.5GM","price":8.1,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691153060017,"sku":"11912-500GM","price":174.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11912-11.5gm.jpg?v=1727695804"},{"product_id":"yeast-s-189-saflager-11-5gm","title":"YEAST S-189 SAFLAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eS-189 SAFLAGER \u003c\/h3\u003e\u003ch3\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eOriginating from the Hurlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral beers with high drinkability.\u003c\/li\u003e\n\u003cli\u003eThis yeast displays an apparent attenuation of approximately 84%, has a temperature range of 9 - 22°C ideally 12 - 15°C, total bacteria of less than 5\/ml and high flocculation. Pitching rate 80 to 120 g\/hl at 12°C.\u003c\/li\u003e\n\u003cli\u003eRecommended to use S-189 yeast with German style Lagers.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h3\u003e\u003ch4\u003eEasy To Use - E2U - no rehydration of yeast required.\u003c\/h4\u003e\u003ch3\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eYeast cell viability: no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eFermentation performances (kinetic, sugar content, etc…): no significant difference whether you direct pitch or rehydrate.\u003c\/li\u003e\n\u003cli\u003eTaste \u0026amp; aromas: no impact whether you direct pitch or rehydrate\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h3\u003e\u003ch4\u003eWHAT ARE THE PROBLEMS THAT CAN OCCUR DURING FERMENTATION? HOW CAN THEY BE HANDLED?\u003c\/h4\u003e\u003ch5\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eMany problems can occur during fermentation: wort deficiencies in nutrients, inappropriate fermentation temperatures, contamination issues, etc. Most of the complications listed above can be avoided easily by using right methods of brewing.\u003c\/li\u003e\n\u003cli\u003eOne of the most common risks for brewers is to reuse the yeast. This method (1) can lead to genotype and phenotype deviations over time and (2) requires more manipulations, meaning an increase in the possibility of contaminations. It consequently exposes the wort to a higher rate of stuck fermentation and possible deviations in flavor profiles and beer characteristics. Furthermore, after a first fermentation the yeast enters a critical state with a weak metabolism which increases the yeast mortality rate.\u003c\/li\u003e\n\u003cli\u003eFermentation efficiency and quickness are directly affected, the aromatic profile of the final product won’t be the same as earlier – some diacetyl, acetaldehyde, H2S (in case of autolysis) flaws will eventually appear.\u003c\/li\u003e\n\u003cli\u003eThe other issue will be the overload of residual sugars, it will lead the product to a very high saturation after refermentation.\u003c\/li\u003e\n\u003cli\u003eIf there is a real need to recycle the yeast, the solution to minimize all these issues would be to reuse it as soon as the first fermentation is done and with a great level of oxygenation. However, there are still two mains things to consider:\u003c\/li\u003e\n\u003cli\u003eThe wort cannot be deficient in minerals or lipids.A good aeration is needed – but this air supply can also bring contamination if poorly filtered.The other way to avoid these problems will be to use a range of Active Dry Yeasts.\u003c\/li\u003e\n\u003cli\u003eBrewers are looking for a constant fermentation profile; they’re obviously trying to produce the same beer by reaching the same aromatic profile and kinetic every time. To serve this purpose, active dry yeasts are widely recommended. This type of yeast has a very good aging resistance (over 36 months for Fermentis yeasts) when stored in cool (\u0026lt; 10°C\/50°F) and dry conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h5\u003e\u003ch4\u003eACTIVE DRY YEASTS ADDED VALUE\u003c\/h4\u003e\u003ch4\u003e\u003cdiv style=\"font-weight: 400;\"\u003e\u003cul\u003e\n\u003cli\u003eReliability\u003c\/li\u003e\n\u003cli\u003eSugars are consistently more easily assimilated through the yeasts membranes\u003c\/li\u003e\n\u003cli\u003eMore Sterols are present which permits a better and quicker reproducibility\u003c\/li\u003e\n\u003cli\u003eImportant reproducibility permits a better consistency\u003c\/li\u003e\n\u003cli\u003eNo need of air or oxygen supply, meaning a less exposer and contamination rate\u003c\/li\u003e\n\u003cli\u003eGenetic consistency\u003c\/li\u003e\n\u003cli\u003eInvestment and space asset utilization\u003c\/li\u003e\n\u003cli\u003eNo need to monopolize a tank to recycle the yeast neither for the propagation step, nor to set up and manage microbiology laboratory operations.\u003c\/li\u003e\n\u003cli\u003eEasy to Source, Easy to Store, Easy to Use\u003c\/li\u003e\n\u003cli\u003eIn this perspective, Fermentis is continuously developing new fermentation solutions for brewers around the world, whether they are amateur or professionals; and is now establishing its first presence on the Indian market.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/div\u003e\u003c\/h4\u003e","brand":"Fermentis","offers":[{"title":"11.5GM","offer_id":44691153092785,"sku":"11914-11.5GM","price":6.15,"currency_code":"AUD","in_stock":true},{"title":"500GM","offer_id":44691153125553,"sku":"11914-500GM","price":169.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11914-11.5gm.jpg?v=1727695719"},{"product_id":"yeast-mj-bavarian-lager","title":"YEAST MANGROVE JACKS BAVARIAN LAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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For best results ferment at 8-14 degrees C (45-57 degrees F).\u003c\/li\u003e\n\u003cli\u003eStorage Recommendations: Store in the fridge.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Mangrove Jacks","offers":[{"title":"Default Title","offer_id":44691153223857,"sku":"119160 M76","price":5.1,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/m76bavarian_20lager_20yeast.jpg?v=1727695722"},{"product_id":"yeast-mj-bavarian-wheat","title":"YEAST MANGROVE JACKS BAVARIAN WHEAT","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch3\u003eBavarian Wheat M20 Yeast - Mangrove Jacks\u003c\/h3\u003e\u003cul\u003e\u003cli\u003eSuitable for Hefeweizen, Kristal M20 Weizen, Dunkel Weizen and more.\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eYeast Strain Description\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA top-fermenting wheat beer yeast which imparts banana and clove estersbalanced with spiced aromas. \u003c\/li\u003e\n\u003cli\u003eThis yeast produces a silky mouthfeel and rich body.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\r\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 18 - 30°C (64 - 86°F)\r\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Sensitive\r\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 70 - 75%\r\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Low - medium\r\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Low - medium\r\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\r\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\r\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\r\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\r\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\r\u003c\/li\u003e\n\u003cli\u003eAROMA CHARACTERISTICS:\r\u003c\/li\u003e\n\u003cli\u003eIt has abundant classic banana esters, balanced with clove like phenolic aromas; thesearomas tend to overwhelm any malt or hop character in the beer.\r\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhile this strain has only a moderate tendency to attenuate, the final beer will not besweet. Instead, it will have a creamy, silky mouthfeel with a full and rich medium body.\u003c\/li\u003e\n\u003cli\u003eThis strain strips away most caramel and complex malt flavours, while deep roast andchocolate flavours will come through. \u003c\/li\u003e\n\u003cli\u003eThe slight acidity produced, greatly enhanceswheat malt characteristics. It has a very low flocculation rate that makes it ideal for beersthat are traditionally served cloudy.\r\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\u003cli\u003eIn higher alcohol beers, the phenolic character presented by this strain becomes a bitsmokey and esters burst forth. 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBelgian Abbey M47 Yeast - Mangrove Jacks\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSuitable for Belgian Pale Ales and Abbey Ales.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eYeast Strain Description\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eModerately alcohol tolerant with fewer phenols than Belgian Ale, this yeast isexceptionally fruity with hugely complex esters and is highly flocculant.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 18 - 25°C (64 - 77°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Sensitive\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 73 - 77%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Medium - high\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Medium - high\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eThis strain exhibits a plethora of spice and fruity esters, it has a banana and an almostsub-tropical character to it that is very applicable to Belgian ales.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eThe flavour and body contributed by Belgian Abbey yeast is sweeter and a less drystrain, this yeast shows malt character and amazing ester profile.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS:\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eNot such a useful strain for higher alcohol beers this strain will struggle over 8% ABV although strong beers will create excellent flavour and aroma characteristics.\u003c\/li\u003e\u003c\/ul\u003e","brand":"Mangrove Jacks","offers":[{"title":"Default Title","offer_id":44691153289393,"sku":"119162 M47","price":5.1,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/m47_20belgian_20abbey_20yeast.jpg?v=1727695722"},{"product_id":"yeast-mj-belgian-wit","title":"YEAST MANGROVE JACKS BELGIAN WIT","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBelgian Wit M21 Yeast - Mangrove Jacks\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSuitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eYeast Strain Description\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eA traditional, top-fermenting yeast that has a good balance between fruity esters,and warming spice phenolics. The yeast will leave some sweetness, and will dropbright if left long enough.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 18 - 25°C (64 - 77°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Sensitive\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 70 - 75%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Low - medium\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Low - medium\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eBelgian Wit yeast presents a very light spice with a hint of bubble-gum character, thisyeast works exceptionally well with botanics.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eThis yeast has a slightly suppressed Belgian character presenting as phenolic and dry,fruity and very complex character. The mouthfeel is smooth, light, dry and crisp.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS\u003c\/h4\u003e\u003cul\u003e\u003cli\u003eWith a medium attenuation this strain will struggle with extremely high alcohol beersover 8% ABV and may become stressed.\u003c\/li\u003e\u003c\/ul\u003e","brand":"Mangrove Jacks","offers":[{"title":"Default Title","offer_id":44691153354929,"sku":"119165 M21","price":5.1,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/m21_20belgian_20wit_20yeast.jpg?v=1727695722"},{"product_id":"yeast-mj-bohemian-lager","title":"YEAST MANGROVE JACKS BOHEMIAN LAGER","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBohemian Lager M84 Yeast - Mangrove Jacks\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSuitable for German\/Bohemian Pilsners, M21 Baltic Porter, and American style Lagers.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eYeast Strain Description\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eA bottom-fermenting lager yeast characterized by its dry and clean palate typicalof traditional Czech brewing. Produces soft, delicate and well balanced beers.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 10 - 15°C (50 - 59°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Neutral\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 72 - 76%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Medium - high\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Medium - high\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eClassic Bohemian pilsner strain aroma and flavour characteristics can be expected.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eHop and malt character will be enhanced and supported by moderate to full body. In wortwith simple malt bills, delicate malt flavours will survive. Beer fermented with this strainis generally rich and chewy without being heavy at all. Light and delicately balancedbeers call for this strain. Lagering periods as short as 4 weeks may produce acceptablebeer but allowing it to lager for 6-8 weeks, it will result in beer that is richer and smootherwith a more refined aroma and flavour.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eThis strain will perform reasonably well in higher alcohol beer production up to 8% ABV.Beer of over 7% ABV will be slightly sweet, and the alcohol may be slightly hot.\u003c\/li\u003e\u003c\/ul\u003e","brand":"Mangrove Jacks","offers":[{"title":"Default Title","offer_id":44691153420465,"sku":"119167 M84","price":4.75,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/m84_20bohemian_20lager_20yeast.jpg?v=1727695722"},{"product_id":"yeast-mj-californian-lager","title":"YEAST MANGROVE JACKS CALIFORNIAN LAGER M54","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eCalifornian Lager M54 Yeast - Mangrove Jacks\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSuitable for California Common and lagers M54 fermented at ambient (ale) temperatures.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eYeast Strain Description\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eA unique lager strain that has the ability to ferment at ale temperatures withoutthe associated off flavours. Extended lagering periods are also not required.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 18 - 20°C (64 - 68°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Sensitive\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 77 - 82%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Medium - high\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Medium - high\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eCalifornia lager yeast produces a clean lager aroma without the associated sulphur, thisyeast is perfect for most kinds of lager.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eCalifornia lager yeast produces clean and crisp lagers, this yeast is excellent for producinganything from a hoppy pilsner to a helles allowing excellent malt and hop character to beexpressed.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eWith a medium alcohol tolerance this yeast is not designed for fermenting over 9% ABV.\u003c\/li\u003e\u003c\/ul\u003e","brand":"Mangrove Jacks","offers":[{"title":"Default Title","offer_id":44691153453233,"sku":"119170 M54","price":4.75,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/m54_20californian_20lager_20yeast.jpg?v=1727695722"},{"product_id":"yeast-mj-empire-ale","title":"YEAST MANGROVE JACKS EMPIRE ALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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Ferments with full, rich dark fruit flavours. \u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 18 - 22°C (64 - 72°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Sensitive\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 70 - 75%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Medium - high\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Medium\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eWhen fermented at the correct temperature, Empire Ale yeast exhibits extremelycharacterful and appetizing estery aromas reminiscent of rich dark fruit.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eThis yeast strain has been carefully selected to aid mouth feel in the finished beer.Body should be full leaning towards a rich dark fruit character. 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eKveik Yeast M12 Yeast - Mangrove Jacks\u003cspan style=\"font-size: small;\"\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKveik (pronounced to rhyme with bike) simply means “yeast” in Norwegian – and while Kveik yeast is seemingly a new sensation in the craft beer world, Norwegian ‘Kveik’ yeasts have a long history.\u003c\/li\u003e\n\u003cli\u003eTraditionally used to brew local farmhouse style ales in Norway, they are a relatively new phenomenon on the world brewing stage. There is actually more than one type of Kveik yeast, and each is traditionally a blend of more than one strain.\u003c\/li\u003e\n\u003cli\u003eM12 Kveik Yeast is a single culture yeast that uses an isolate of the most important single strain in the naturally mixed culture ‘Voss’ Kveik blend. This member of Kveik family of yeast is so called because it originates from Voss in Norway, where the culture has been carefully maintained by Sigmund Gjernes since the 1980s.\u003c\/li\u003e\n\u003cli\u003eEach Kveik yeast has it’s own specific profile, but they are all known for their ability to ferment across a wide temperature range, include temperatures as high as 40°C (104°F)! Furthermore, unlike most familiar farmhouse style yeasts, which are often phenolic – Kveik ferments with an exceptionally clean taste profile, with just a delicate hint of fruity esters.\u003c\/li\u003e\n\u003cli\u003eThese qualities, along with their interesting backstory, have meant Kveik yeasts have become the exciting new trend in the craft brewing world, especially for brewing IPAs – the Voss Kveik being perfect for American style IPAs on account of its restrained orange-citrus flavour profile.\u003c\/li\u003e\n\u003cli\u003eHowever, their use is potentially even more exciting for the home user, especially those in warmer climes, due to the reduced reliance on cool ambient fermentation temperatures.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAttenuation: High (77-82 %)\u003c\/li\u003e\n\u003cli\u003eFlocculation: Very High (5\/5)\u003c\/li\u003e\n\u003cli\u003eUsage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. \u003c\/li\u003e\n\u003cli\u003eSuitable to ferment 20-40 °C (68-104 °F) but for optimal results ferment at 30-40 °C (86-104 F).\u003c\/li\u003e\n\u003cli\u003eStorage Recommendations: Store in the fridge.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Mangrove Jacks","offers":[{"title":"Default Title","offer_id":44691153551537,"sku":"119176 M12","price":5.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119176_20m12.jpg?v=1727695723"},{"product_id":"yeast-mj-liberty-bell","title":"YEAST MANGROVE JACKS LIBERTY BELL","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eLiberty Bell Ale M36 Yeast - Mangrove Jacks\u003cspan style=\"font-size: small;\"\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSuitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eYeast Strain Description\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eA top-fermenting ale yeast suitable for a wide variety of hoppy and distinctivestyle beers. This strain produces light, delicate fruity esters and helps developmalt character.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 18 - 23°C (64 - 73°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Neutral\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 74 - 78%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Medium - high\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Medium - high\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSome pear esters, possibly strawberry or kiwi-like aromas can be expected. Clean,delicate malt and hop aromas will survive fermentation. If hop and\/or malt aromas areprominent in the beer this strain’s aroma characteristics will fade to the background.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR  \/MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eClean, mostly neutral and smooth, finishes beers moderately dry but does not stripaway body. Silky, lightly smooth texture, light to medium body, mild acidity and mostlyneutral flavour. Aroma contributions from this yeast strain makes it a good all-rounderfor a wide range of ales.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eAs a very good strain for strong.\u003c\/li\u003e\u003c\/ul\u003e","brand":"Mangrove Jacks","offers":[{"title":"Default Title","offer_id":44691153584305,"sku":"119178 M36","price":5.1,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/m36_20liberty_20bell_20yeast.jpg?v=1727695723"},{"product_id":"yeast-mj-new-world-strong-ale","title":"YEAST MANGROVE JACKS NEW WORLD STRONG ALE","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eNew World Strong Ale M42 Yeast - Mangrove Jacks\u003cspan style=\"font-size: small;\"\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSuitable for IPAs, Porters, Russian Imperial Stouts and more.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eYeast Strain Description\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eA top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 16 - 22°C (61 - 72°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Sensitive\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 77 - 82%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: High\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: High\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eHops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, andmild spice. Esters will be nearly absent in normal strength beers fermented cool; below20°C (68°F).\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eBeers fermented with this strain will finish dry, and very light beers will not be thin orwatery. Acidity will be low, and mouth feel will be light and soft on the palate with asmooth non astringent texture. As this strain is highly flocculent and resilient and notprone to autolysis, it is excellent for cask or bottle conditioning.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eEster formation will be slightly elevated in higher alcohol beers. The character of theesters will be pleasant with ripe apple and pear dominating, along with faint banana.Beer will be dry, but a perception of malt sweetness will survive in the aftertaste alongwith malt character and complexity. 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This yeast producesan exceptionally clean flavour, ideal for when you want the hop character to reallypunch through.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eTechnical Characteristics\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSTRAIN CLASSIFICATION: Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003eRECOMMENDED TEMPERATURE RANGE: 18 - 23°C (64 - 73°F)\u003c\/li\u003e\n\u003cli\u003eKILLER FACTOR: Sensitive\u003c\/li\u003e\n\u003cli\u003eATTENUATION: 77 - 85%\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION RATE: Medium - high\u003c\/li\u003e\n\u003cli\u003eCOMPACTION: Medium\u003c\/li\u003e\n\u003cli\u003eVIABLE YEAST CELLS: \u0026gt;5 x 109 cells per gram\u003c\/li\u003e\n\u003cli\u003eDRY WEIGHT: 93 – 96%\u003c\/li\u003e\n\u003cli\u003eWILD YEAST: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eTOTAL BACTERIA: \u0026lt;1 per 106 cells\u003c\/li\u003e\n\u003cli\u003eGMO STATUS: GMO Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eAROMA CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eA very neutral strain even when fermented in higher gravity worts and warmertemperatures. Tangy citrus and pine hops aromas will be enhanced, as well as toastedand dark malt aromas..\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eFLAVOUR \/ MOUTHFEEL CHARACTERISTICS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eBeers fermented with this strain will finish dry and crisp. This strain is at its best inhop prominent American style ales. Very light ales may turn out a bit stripped, thin orastringent if care is not taken with the mash temperature and avoiding over-extraction.Acidity is moderately high, boosting hop flavours and creating a clipped finish.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eHIGHER ALCOHOL BEERS\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eRemaining very neutral, this strain excels in strong ales with simple malt bills. 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Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew® Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. \u003c\/li\u003e\n\u003cli\u003eWhen fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. \u003c\/li\u003e\n\u003cli\u003eAt lower temperatures, LalBrew® Abbaye produces darker fruit aromas and flavors of raisin, date, and fig. \u003c\/li\u003e\n\u003cli\u003eTraditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eMicrobiological Properties\u003c\/h4\u003e\u003cdiv\u003e\u003cul\u003e\n\u003cli\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003c\/li\u003e\n\u003cli\u003eTypical Analysis of LalBrew® Abbaye Yeast:\u003c\/li\u003e\n\u003cli\u003ePercent solids 93% – 97%\u003c\/li\u003e\n\u003cli\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003c\/li\u003e\n\u003cli\u003eWild Yeast \u0026lt; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eFarmhouse Saison Style 11gm Yeast - Lallemand\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLalBrew Farmhouse is a non-diastatic hybrid (meaning it can break down longer-chained carbohydrates) that has been selected to make saison-style and farmhouse style beers (dry saisons but without the pungent sulfurous smell). \u003c\/li\u003e\n\u003cli\u003eThis product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. \u003c\/li\u003e\n\u003cli\u003eLalBrew Farmhouse was selected using the most advanced breeding techniques. \u003c\/li\u003e\n\u003cli\u003eThe Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. \u003c\/li\u003e\n\u003cli\u003eCare was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous off-flavors, therefore enhancing the saison yeast aroma characteristics.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eIMPORTANT\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e Contrary to traditional saison strains, LalBrew Farmhouse lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging. Basically, it means no bottle bombs.\u003c\/li\u003e\n\u003cli\u003eBEERS TO BREW: Farmhouse Style Ales.\u003c\/li\u003e\n\u003cli\u003eINGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.\u003c\/li\u003e\n\u003cli\u003eFERMENTATION: Ideally at 20-30°C (68-86°F).\u003c\/li\u003e\n\u003cli\u003ePITCHING: 11g per 20 L (50 - 100g\/hL to achieve a minimum of 2.5 - 5 million cells\/mL).\u003c\/li\u003e\n\u003cli\u003eATTENUATION: High.\u003c\/li\u003e\n\u003cli\u003eFLOCCULATION: Low.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eREHYDRATION INSTRUCTIONS\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e Rehydration of Lallemand Farmhouse is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter which is unnecessary with dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors. Lallemand Farmhouse yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling. \u003c\/li\u003e\n\u003cli\u003eSTORAGE: Lallemand Farmhouse yeast should be stored dry below 10C° (50°F) Lallemand Farmhouse will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. \u003c\/li\u003e\n\u003cli\u003eSHELF LIFE: Refer to best before end date printed on the sachet. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTYPICAL ANALYSIS\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003ePercent solids 93% - 96%\u003c\/li\u003e\n\u003cli\u003eLiving Yeast Cells ≥ 5 x 10^9 per gram of dry yeast\u003c\/li\u003e\n\u003cli\u003eWild Yeast \u0026lt; 1 per 10^6 yeast cells\u003c\/li\u003e\n\u003cli\u003eBacteria \u0026lt; 1 per 10^6 yeast cells\u003c\/li\u003e\n\u003cli\u003eDiastaticus: Undetectable\u003c\/li\u003e\n\u003cli\u003ePathogenic micro-organisms: in accordance with regulation.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Lallemand Yeast","offers":[{"title":"Default Title","offer_id":44691154108593,"sku":"119331","price":6.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119331.jpg?v=1727695725"},{"product_id":"lallemand-novalager-yeast-11gm","title":"LALLEMAND NOVALAGER YEAST 11gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eWindsor Ale 11gm Yeast - Lallemand \u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAn excellent, economical choice for creating traditional English Ales. \u003c\/li\u003e\n\u003cli\u003eWindsor Ale yeast starts fast and can ferment through in as few as three days when temperature is maintained above 63°F. \u003c\/li\u003e\n\u003cli\u003eProduces the characteristic fruity esters you expect from English style beers. \u003c\/li\u003e\n\u003cli\u003eModerate attenuation, low flocculation leave a full bodied, traditional style beer.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\n\u003cli\u003eBeer Styles: Fruity English ales, pale ales, porters\u003c\/li\u003e\n\u003cli\u003eAroma: Fruity, estery\u003c\/li\u003e\n\u003cli\u003eAttenuation: Medium\u003c\/li\u003e\n\u003cli\u003eFermentation Range: 15 - 22° (59-72°F)\u003c\/li\u003e\n\u003cli\u003eFlocculation: Low\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 12% ABV\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Lallemand Yeast","offers":[{"title":"Default Title","offer_id":44691154272433,"sku":"11939","price":5.1,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11939.jpg?v=1727695726"},{"product_id":"wyeast-1007-german-ale","title":"WYEAST - 1007 GERMAN ALE LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch3\u003eGerman Ale Wyeast - 1007\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpecies : Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 13° - 20° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) : 73-77\n\u003c\/li\u003e\n\u003cli\u003eFlocculation : Low\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance : 11%\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003ePitching\/Fermentation:\n\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e A true top cropping yeast with low ester formation. \u003c\/li\u003e\n\u003cli\u003eFermentation at higher temperatures may produce mild fruitiness. \u003c\/li\u003e\n\u003cli\u003eBeers mature rapidly, even when cold fermentation is used. \u003c\/li\u003e\n\u003cli\u003eLow or no detectable diacetyl.\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eNotes:\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e Traditional Alt yeast from Dusseldorf, Germany. \u003c\/li\u003e\n\u003cli\u003eProduces clean, slightly sweet alt beers. \u003c\/li\u003e\n\u003cli\u003eDoes not accentuate hop flavor as White Labs 029 does.\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eBest Styles:\n\u003c\/h4\u003e\u003cul\u003e\u003cli\u003e American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch,Northern German Altbier.\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eLooking for a Liquid or Dry Yeast Substitution? \n\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe following are some suggestions. \n\u003c\/li\u003e\n\u003cli\u003eLiquid Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWhite Labs 036, White Labs 029.\n\u003c\/li\u003e\n\u003cli\u003eDry Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eDanstar Munich, Safale K-97.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154305201,"sku":"11940","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_51511fde-6b30-45b3-96ef-679f907ec297.jpg?v=1727695727"},{"product_id":"wyeast-1028-london-ale","title":"WYEAST - 1028 LONDON ALE LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch3\u003eLondon Ale Wyeast - 1028\n\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpecies : Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 15° - 22° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) : 73-77\n\u003c\/li\u003e\n\u003cli\u003eFlocculation : Medium-Low\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance : 11%\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003ePitching\/Fermentation\u003c\/h4\u003e\u003cul\u003e\u003cli\u003e A rich, minerally profile that is bold and crisp with some fruitiness.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\u003cli\u003e Often used for higher gravity ales and when a high level of attenuation is desired.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eBest Styles\u003c\/h4\u003e\u003cul\u003e\u003cli\u003e Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eLooking for a Liquid or Dry Yeast Substitution? \n\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e The following are some suggestions.\n\u003c\/li\u003e\n\u003cli\u003eLiquid Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWhite Labs 013\n\u003c\/li\u003e\n\u003cli\u003eDry Yeast Substitution :\n\u003c\/li\u003e\n\u003cli\u003eDanstar Windsor\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cul\u003e\u003cli\u003e\n\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\u003c\/ul\u003e\u003cdiv\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154370737,"sku":"11942","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_f2136661-b058-48be-af96-17fe97249267.jpg?v=1727695727"},{"product_id":"wyeast-1056-american-ale","title":"WYEAST - 1056 AMERICAN ALE LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch3\u003eAmerican Ale Wyeast - 1056\n\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpecies : Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 15° - 22° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) : 73-77\n\u003c\/li\u003e\n\u003cli\u003eFlocculation : Medium-Low\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance : 11%.\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003ePitching\/Fermentation\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. \u003c\/li\u003e\n\u003cli\u003ePoor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. \u003c\/li\u003e\n\u003cli\u003eMild citrus notes develop with cooler (60-66) fermentations.\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eNotes \u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. \u003c\/li\u003e\n\u003cli\u003eIt accentuates the hop flavors and is extremely versatile. \u003c\/li\u003e\n\u003cli\u003eLow fruitiness, mild ester production. Normally requires filtration for bright beers.\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eBest Styles \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas\/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eLooking for a Liquid or Dry Yeast Substitution?\n\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe following are some suggestions.\n\u003c\/li\u003e\n\u003cli\u003eLiquid Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWhite Labs 001\n\u003c\/li\u003e\n\u003cli\u003eWhite labs 090Dry Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eSafale US-05, Nottingham. \n\u003c\/li\u003e\n\u003cli\u003eBRY-97 American West Coast Ale Yeast (Danstar).\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154403505,"sku":"11943","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_c807200f-17d2-42a9-94c0-a9165efe8dd3.jpg?v=1727695727"},{"product_id":"wyeast-1084-irish-ale","title":"WYEAST - 1084 IRISH ALE LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch3\u003eIrish Ale Wyeast - 1084\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpecies : Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 16° - 24° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) : 71-75\n\u003c\/li\u003e\n\u003cli\u003eFlocculation : Medium\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance : 12%\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003ePitching\/Fermentation \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eNotes \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eBest Styles \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80\/-, Scottish Heavy 70\/-, Scottish Light 60\/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer and a very interesting pale ale.\n\u003c\/li\u003e\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eLooking for a Liquid or Dry Yeast Substitution?\n\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe following are some suggestions:\n\u003c\/li\u003e\n\u003cli\u003eLiquid Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWhite Labs 004\n\u003c\/li\u003e\n\u003cli\u003eDry Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWindsor, Nottingham, London ESB.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154436273,"sku":"11944","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_8d1cab1d-6a69-4365-9e93-9466a9589f28.jpg?v=1727695726"},{"product_id":"wyeast-1098-british-ale","title":"WYEAST - 1098 BRITISH ALE LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003e\tBritish Ale Wyeast - 1098\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpecies Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 17° - 22° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) 73-75\n\u003c\/li\u003e\n\u003cli\u003eFlocculation Medium\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance 10%\t\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003ePitching\/Fermentation\n\u003c\/h4\u003e\u003cul\u003e\u003cli\u003e\tClean, highly flocculent, and highly attenuative yeast. This yeast is similar to White Labs 002 in flavor profile, but is 10% more attenuative.\t\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eNotes\n\u003c\/h4\u003e\u003cul\u003e\u003cli\u003e \tThis eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.\t\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eBest Styles \u003c\/h4\u003e\u003cul\u003e\u003cli\u003eBlonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80\/-, Scottish Heavy 70\/-, Scottish Light 60\/-\tLooking for a Liquid or Dry Yeast Substitution?\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003e\tThe following are some suggestions.Liquid Yeast Substitution \n\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eWhite Labs 005, White Labs 007.Dry Yeast Substitution \n\u003c\/li\u003e\n\u003cli\u003eSafale S04, Nottingham, Windsor, BRY-97 American West Coast Ale Yeast (Danstar).\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154469041,"sku":"11945","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_50e816b6-5b74-422d-84ca-4c80a336b5a8.jpg?v=1727695727"},{"product_id":"wyeast-1187-ringwood-ale","title":"WYEAST - 1187 RINGWOOD ALE LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch3\u003eRingwood Ale Wyeast - 1187\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpecies : Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 17° - 23° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) : 68-72\n\u003c\/li\u003e\n\u003cli\u003eFlocculation : High\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance : 10%\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003ePitching\/Fermentation\u003c\/h4\u003e\u003cul\u003e\u003cli\u003e Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eNotes \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eBest Styles \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eLooking for a Liquid or Dry Yeast Substitution?\n\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe following are some suggestions:\n\u003c\/li\u003e\n\u003cli\u003eLiquid Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWhite Labs 005\n\u003c\/li\u003e\n\u003cli\u003eDry Yeast Substitution :\n\u003c\/li\u003e\n\u003cli\u003eNottingham, BRY-97 American West Coast Ale Yeast (Danstar).\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154534577,"sku":"11947","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_5190a5ab-5bfd-4bdf-b63a-f462b2797086.jpg?v=1727695729"},{"product_id":"wyeast-1214-belgian-abbey","title":"WYEAST - 1214 BELGIAN ABBEY LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch3\u003eBelgian Abbey Wyeast - 1214\n\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpecies : Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 20° - 25° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) : 74-78\n\u003c\/li\u003e\n\u003cli\u003eFlocculation : Medium-Low\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance : 12%\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003ePitching\/Fermentation \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e It can be slow to start; however, it attenuates well.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eNotes \u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. \u003c\/li\u003e\n\u003cli\u003eThis strain produces a nice ester profile as well as slightly spicy alcohol notes.\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eBest Styles \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas\/Winter Specialty Spiced Beer, Witbier.\n\u003c\/li\u003e\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eLooking for a Liquid or Dry Yeast Substitution?\n\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe following are some suggestions:\n\u003c\/li\u003e\n\u003cli\u003eLiquid Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWhite Labs 500\n\u003c\/li\u003e\n\u003cli\u003eDry Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eAbbaye Ale Yeast (Danstar), Nottingham.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154567345,"sku":"11948","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_f15babf0-16ea-4372-aefb-93ea3b5d879c.jpg?v=1727695729"},{"product_id":"wyeast-1272-american-ale-11","title":"WYEAST - 1272 AMERICAN ALE 11 LIQUID YEAST","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch3\u003eAmerican Ale 11 Wyeast - 1272\n\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSpecies : Ale\n\u003c\/li\u003e\n\u003cli\u003eFermentation Temp Range 15° - 22° Celsius\n\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation Range (%) : 72-76\n\u003c\/li\u003e\n\u003cli\u003eFlocculation : Medium-High\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance : 10%\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003ePitching\/Fermentation \u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. \u003c\/li\u003e\n\u003cli\u003eOr, ferment cool for a clean, light citrus character. \u003c\/li\u003e\n\u003cli\u003eIt attenuates well and is reliably flocculent, producing bright beer without filtration.\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eNotes \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e Expect a soft, clean profile with hints of nut, and a slightly tart finish.\n\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eBest Styles \u003c\/h4\u003e\u003cul\u003e\u003cli\u003e American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer.\n\u003c\/li\u003e\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eLooking for a Liquid or Dry Yeast Substitution?\n\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe following are some suggestions:\n\u003c\/li\u003e\n\u003cli\u003eLiquid Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eWhite Labs 051\n\u003c\/li\u003e\n\u003cli\u003eDry Yeast Substitution : \n\u003c\/li\u003e\n\u003cli\u003eNottingham, BRY-97 American West Coast Ale Yeast (Danstar), Fermentis Safale US-05.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cb\u003eRECOMMENDED:\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 0, 0);\"\u003ePurchase an Ice Pack (1 ice-pack is suitable for up to 5 liquid yeasts) and choose the FASTEST shipping option.\u003c\/span\u003e\u003c\/div\u003e\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":44691154600113,"sku":"11949","price":24.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11942_accdeb32-25f2-4ff0-a9cc-4bb4082d0879.jpg?v=1727695729"}],"url":"https:\/\/brewmartwholesale.com.au\/collections\/beer-yeast.oembed?page=4","provider":"Brewmart Wholesale","version":"1.0","type":"link"}