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BREWING YEASTS: DRY YEAST
Description Size Price
COOPER'S ALE 15 g
$ 2.80
DANSTAR NOTTINGHAM ALE 11 g
$ 4.50
DANSTAR WINDSOR 11 g
$ 4.50
DANSTAR MUNICH GERMAN WHEAT    

Munich Wheat Beer yeast originated in Bavaria, Germany; the home of many of the world's great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce a full range of wheat beers. Whether you're looking to brew traditional Hefeweizen, Dunkel weizen, or other unique beer styles, Munich will add just the right Bavarian wheat beer character while offering all the reliability and convenience only dry yeast can deliver.

11 g
$ 5.35
MUNTON'S ALE 6 g
$ 1.25
MUNTONS PREMIUM GOLD 6 g $ 2.95
SAFALE S-04 (Whitbread Strain)  (English ale yeast for ales, fast fermentation) 11.5 g
$ 3.75
SAFALE US-05 (American Ale)  (Produces beers with very clear crisp end palate) 11.5 g
$ 3.95
SAFLAGER S-23 (Lager Beer)  (Genuine bottom fermenting commercial yeast for lager & pilsner beers) 11.5 g
$ 5.85
SAFBREW T-58  (Known for its high ester, spicy & peppery flavor profile able to tolerate high alcohol conditions up to 11.5%) 11.5 g $ 2.50
SAFBREW S-33 (Robust ale yeast able to tolerate high alcohol conditions up to 11.5%, used to produce Belgian wheat & Trappist beers) 11.5 g $ 2.30
SAFBREW WB-06 - Wheat Beer Yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation low, final gravity high. Temp. range: 59°F - 75°F
11.5 g $ 4.95

 

DISTILLERS YEASTS

ALCOTEC 24 TURBO 14% alcohol in 24 hrs for 23 liters    205 g
$ 8.50
ALCOTEC 48 TURBO SUPER YEAST 14% in 48 hrs or 20% in 5 days for 20 liters 135 g
$ 8.50

LIQUOR QUIK™ BATCH TURBO YEAST™ 14%

Produces extremely small amounts of volatiles.  This product is especially good to ferment larger batches, which works without overheating the fermentation.

 

 

90g

3.04oz

 

 

$ 5.00

LIQUOR QUIK™ RUM TURBO PURE™ 12%

Rum Turbo Pure yeast has minerals, nutrients and vitamins.  Makes 25 liters (6 US gallons) of up to 12% alcohol.

 

 

62g

2.18oz

 

 

$ 5.00

LIQUOR QUIK™ SUPER YEAST X-PRESS™ 20%

High alcohol turbo that can produce 25 liters (6.5 US gallons) of 20% alcohol base in as little as 5 days.  The new X-Press is completely stackable, which means that you can ferment multiple packs at a time. As long as the sugar, water and temperature are kept constant.  It works by fermentation of a special distillers yeast and complex blend of nutrients and vitamins.

 

135g

4.8oz

 

$ 7.00

LIQUOR QUIK™ WHISKY PURE™ WITH AG

 

A professional Whisky Yeast with Amyloglucosidase (AG). Makes up to 12% alcohol by volume (ABV). Produces a very clean grain wash with minimal congeners. Makes 25 liters (6 USG) of alcohol. No equivalent.

 

 

8 oz.

 

 

$ 5.00

LIQUOR QUIK™ VODKA PURE™ w/ AG

 

 

Makes up to 15% alcohol by volume for 6 USG

 

 

72g

2.5 oz

 

 

$ 7.00

LIQUOR QUIK™ ALCOBASE EXTREME 23%

 

 

New turbo yeast based on technology using activated carbons & bentonites.

 

 

16.4 oz

 

 

$ 14.50

CULTURING FLASKS

ERLENMEYER FLASK - Perfect for yeast starters and culturing.  Can be put on an open flame.  Accommodates the #7.5 rubber stopper (included). 1000ml
$ 16.95
ERLENMEYER FLASK - Perfect for yeast starters and culturing.  Can be put on an open flame.  Accommodates the #10.5 rubber stopper (included). 2000ml
    $ 22.95
GLASS WINE THIEF - 19"
$ 14.95

   

BREWING YEASTS: Liquid YEAST

WHITE LABS LIQUID YEAST - Each vial contains a "pint starter" of pitchable yeast & is designed to be added directly to 5 gallons of wort.    

Notes on alcohol tolerance:
Very High: Over 15%
High: 10-15%
Medium-High: 8-12%
Medium: 5-10%
Low: 2-5%

 

 

$ 8.75

ALE YEAST

WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73 ° F
(20-23 ° C)
Alcohol Tolerance: High

WLP002 English Ale Yeast
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68 ° F
(18-20 ° C)
Alcohol Tolerance: Medium

WLP004 Irish Ale Yeast
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature : 65-68 ° F
Alcohol Tolerance: Medium-High

WLP005 British Ale Yeast
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Attenuation: 67-74%
Flocculation: High
Optimum fermentation temperature: 65-70 ° F
Alcohol Tolerance: Medium

WLP008 East Coast Ale Yeast
Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

Attenuation : 70-75%
Flocculation: Medium to Low
Optimum Fermentation Temperature : 68-73 ° F
Alcohol Tolerance: Medium

WLP011 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature Range: 65-70 ° F
Alcohol Tolerance: Medium

WLP013 London Ale Yeast
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Attenuation: 67-75%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71 ° F
Alcohol Tolerance: Medium

WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. 

Attenuation : 72-78%
Flocculation : Medium
Optimum Fermentation Temperature : 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.
Alcohol Tolerance : Medium

WLP041 Pacific Ale Yeast
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. 

Attenuation : 65-70%
Flocculation : High
Optimum Fermentation Temperature : 65-68°F
Alcohol Tolerance : Medium

WLP051 California Ale V Yeast
From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. 

Attenuation : 70-75%
Flocculation : Medium to High
Optimum Fermentation Temperature : 66-70°F
Alcohol Tolerance : Medium-High

BLENDED ALE YEAST

WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. 

Attenuation : 72-80%
Flocculation : Medium
Optimum Fermentation Temperature : 68-72°F
Alcohol Tolerance : Medium High

WLP080 Cream Ale Yeast Blend
This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. 

Attenuation : 75-80%
Flocculation : Medium
Optimum Fermentation Temperature : 65-70°F
Alcohol Tolerance : Medium High

WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. 

Attenuation : 70-80%
Flocculation : Medium
Optimum Fermentation Temperature : 70-80°F
Alcohol Tolerance : Medium

SPECIALTY YEAST

WLP300 Hefeweizen Ale Yeast
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Attenuation : 72-76%
Flocculation : Low
Optimum Fermentation Temperature : 68-72°F
Alcohol Tolerance : Medium

WLP320 American Hefeweizen Ale Yeast
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

Attenuation : 70-75%
Flocculation : Low
Optimum Fermentation Temperature : 65-69°F
Alcohol Tolerance : Medium

WLP400 Belgian Wit Ale Yeast
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Attenuation : 74-78%
Flocculation : Low to Medium
Optimum Fermentation Temperature : 67-74°F
Alcohol Tolerance : Medium

WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. 

Attenuation : 75-80%
Flocculation : Medium to low
Optimum Fermentation Temperature : 65-72°F
Lower temperatures (under 65) will result in less fruity and more earthy beers.
Alcohol Tolerance : High

WLP530 Abbey Ale Yeast
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Attenuation : 75-80%
Flocculation : Medium to high
Optimum Fermentation Temperature : 66-72°F
Alcohol Tolerance : High

LAGER YEAST

WLP800 Pilsner Lager Yeast:
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. 

Attenuation : 72-77%
Flocculation : Medium to High
Optimum Fermentation Temperature : 50-55°F
Alcohol Tolerance : Medium

WLP810 San Francisco Lager Yeast
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

Attenuation : 65-70%
Flocculation : High
Optimum Fermentation Temperature : 58-65°F
Alcohol Tolerance : Medium-High

WLP820 Oktoberfest/Märzen Lager Yeast
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.

Attenuation : 65-73%
Flocculation : Medium
Optimum Fermentation Temperature : 52-58°F
Alcohol Tolerance : Medium-High

WLP830 German Lager Yeast
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. 

Attenuation : 74-79%
Flocculation : Medium
Optimum Fermentation Temperature : 50-55°F
Alcohol Tolerance : Medium

WLP862 Cry Havoc
Licensed from Charlie Papazian , this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. 

When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.

When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

Attenuation :   66-70
Flocculation : M-L
Optimum Fermentation Temperature : 68-74 ° F
Optimum Cellaring Temperature : 50-55 °F
Alt beers can be cellared at lagering temperatures For Lagers:   
Attenuation : 66-70
Flocculation : L
Optimum Fermentation Temperature : 55-58 °F
Optimum Lagering Temperature : 32-37 ° F

WLP885 Zurich Lager Yeast
PLATINUM STRAIN Sept./Oct.

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.

Attenuation : 70-80%.
Flocculation : Medium
Optimum Fermentation Temperature : 50-55°F
Alcohol Tolerance : Very High

MEAD YEAST

WLP720 Sweet Mead/Wine Yeast
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.

Alcohol Tolerance : 15%
Attenuation : <75%
Flocculation : Low
Optimum Fermentation Temperature : 70-75°F

 

WINE YEAST: LALVIN
1 packet (5g) is enough for 5 gallons of wine

NAME
ORIGIN
OENOLOGICAL PROPERTIES & APPLICATIONS
Price
BOURGOVIN RC-212 The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB).  It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir

The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 15° to 30°C (59° to 86°F).  A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance from 12% to 14% per volume. 

The RC 212 is recommended for red varieties where full extraction is desired.  Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging.  Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

         $ 1.05
ICV D-47 This strain was isolated from grapes grown in the Côte de Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut Coopératif du Vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.

The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 10° to 30°C (50° to 86°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.

This strain is recommended for making wines from white varieties such as Chardonnay and Rosé. It is also an excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

         $ 1.05
71B-1122 Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.

The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.

The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohol, making it an excellent choice for fermenting concentrates.

         $ 1.05
K1V-1116 Selected by the Institut Coopératif du Vin (ICV) in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.

The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of SO 2 or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, H 2 S and foam production.

The K1V-1116 strain tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.

         $ 1.05
EC-1118

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.

The fermentation characteristics of the EC-1118 - extremely low production of foam, volatile acid and H 2 S - make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 7° to 35°C (45° to 95°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.

The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.

         $ 1.05
BACCHUS MALOLACTIC CULTURE Easy to use, direct pitch malolactic culture, can be added directly into wine.  Sufficient for 6 gallons. 1 g sachet $12.00

LIQUOR QUIK™ ACCELEVIN™ K.C.2.


Contains a special blend of selected wine yeast mixed with 3 different nutrient salts. When added with the standard 5g yeast sachet contained in most wine kit add-packs, will reduce the fermentation time from 21 to 5 days, with minimal loss of bouquet or taste. Will ferment wine kits in 7 days. 190 grams 6.7 oz.

 

$ 6.50

LALVIN YEAST QUICK REFERENCE CHART
 
ICV D-47
RC212
71B
K1V-1116
EC-1118
Dry Whites
****
*
**
***
***
Blush or R.S. Whites
****
*
****
**
**
Nouveau
*
*
****
**
**
Young Reds
*
****
****
**
**
Aged Reds
*
****
**
***
***
Champagne Base
*
*
*
**
****
Secondary Ferment
*
*
*
*
****
Stuck Fermentations
*
*
*
****
****
Late Harvest
*
*
***
***
****
Sensory Effect
EVC
EVC
Esters
Neutral
Neutral
Temp. Range (°C)
10 - 30
15 - 30
15 - 30
15 - 30
7 - 35
Fermentation Speed
Moderate
Moderate
Fast
Fast
Very Fast
Competitive Factor
Yes
Neutral
Sensitive
Yes
Yes
Alcohol Tolerance
12%-14%
12%-14%
14%
18%
18%
Guide:      **** Strongest Recommendation                 EVC = Enhanced Varietal Character

 

 

 

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