Fermentis dried brewing yeast SafaAe US-05 500 g

The first Saccharomyces Carlbergensis in dried form for original Pilsner beer! Excellent settling. Also suitable for stronger beer up to 22 ° Plato! The finished product is juicy and has a varied taste. Fermentation temperature: 10-14 ° C; dosage: 8-12 g / 10 l.

The best fermentation yeast for abbey-type beers. which is known for its high alcohol content. The fermentation is very fast and the taste brings out a subtle and balanced aroma. Also suitable for bottle concentration. Flocculation: high; Final density: high; Fermentation temperature: 15-25 °C (59-77 °F); dosage: in primary fermentation: 50-80 g/hl and in bottle: 2.5-5 g/hl.

The best fermentation yeast that ensures solid fermentation and performance. Suitable for use in a bottle. Very popular for all purposes. Strong aroma. Suitable for special beers... wheat beers, monastery beers, etc. Flocculation: medium, Final weight: high, Fermentation temperature: 15-24 ° C Dosage: 5-8 g / 10 l. , For bottles or small containers: 0.25-0.5 g / 10 l.

well-balanced ale yeast for 100% malt recipes. It couldn't be easier to use. Chosen for its ability to ferment vigorously. Flocculates well, producing clean, clear tasting beer. Muntons yeast has very hardy properties and can withstand a wide range of temperature fluctuations during fermentation. Muntons Premium Golden Yeast can handle and ferment the more complex sugars that are common in all malt recipes..

Brewer's yeast CBC-1 is ideal for keg and bottle fermentation. CBC-1 is specially selected for its reference ability and is recommended for secondary fermentation in bottle / keg. CBC-1 can be fermented up to 12-14% alcohol due to its high alcohol tolerance and pressure. This yeast does not give the original flavor to the beer, but preserves the natural taste. Flocculation: high / Fermentation temperature: 15-25 °C / Specifically for secondary fermentation in bottle / barrel.

Kveik is a Norwegian dialect word for yeast. In Norwegian farming tradition, kveik was preserved by drying and passed down from generation to generation. Kveik is the original, traditional dried yeast. The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has preserved this culture using traditional methods since the 1980s and generously shared it with the wider beer community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) and a very high optimum range of 35-40°C (95-104°F). Very fast fermentation is achieved in the optimal temperature range with complete attenuation usually within 2-3 days. The flavor profile is consistent throughout the temperature range: neutral with a subtle fruity note of orange and citrus. Flocculation is very high, giving clear beers without the need for filtration or auxiliaries. Details: Flocculation: Very High, Alcohol Strength: 12% ABV, Fermentation Temperature: 25-40°C | optimal temperature range: 35-40 ° C, dosage: 0.5...1g/l.

America's most famous ale-type brewer's yeast. Well balanced and low in diacetyl, with a strong aftertaste. Flocculation: low / medium; Fermentation temperature: 15-24°C; dosage: 5-8 g / 10 l.

Low intensity Brett yeast. Originally isolated from strong English beer, early 20th century. Brett flavors produced are more subtle than Brettanomyces bruxellensis and Brettanomyces lambicus. More aroma than flavor contribution. Fruity, pineapple-like aroma. Attenuation: 85%+ Flocculation: Low Fermentation Temperature: 21-30°C (70-85°F) Contents: Approx. 35 ml.

The first Saccharomyces Carlbergensis in dried form for original Pilsner beer! Excellent settling. Also suitable for stronger beer up to 22 ° Plato! The finished product is juicy and has a varied taste. Fermentation temperature: 10-14 ° C; dosage: 8-12 g / 10 l.

The best fermentation yeast for abbey-type beers. which is known for its high alcohol content. The fermentation is very fast and the taste brings out a subtle and balanced aroma. Also suitable for bottle concentration. Flocculation: high; Final density: high; Fermentation temperature: 15-25 °C (59-77 °F); dosage: in primary fermentation: 50-80 g/hl and in bottle: 2.5-5 g/hl.

A fermenting yeast best suited for amber and dark beers as well as lagers. Fast fermentation with low residual sugar. Formation of fruit esters. Flocculation: medium to high / Final gravity: low / Fermentation temperature: 18-25 ° C / Dosage depends on initial gravity: 1.050 = 5 g / 10 l or 1.080 = 8 g / 10 l.

classic top quality yeast suitable for making a variety of German Weizen or Belgian Wits. It has a very low flocculation rate, making it ideal for traditionally cloudy beers. This yeast creates an exceptionally dry beer with a silky mouthfeel and delicious banana and spice (clove) aromas. Flocculation rate: 2 (low), Recommended temperature range: 18-30 °C.

With this very complete starter kit, you have all the materials you need to brew your own beer at home, starting with kits. Plastic step brewing vessel with 30 l tap. Fermentation vessel 30 l with tap, thermometer strip and air hatch. Special bottle filling device. Brewing spoon. Crown cap closure 'EMILY' and 100 crowns. Bottle brush and Chemipro® OXI cleaner. Hydrometer and measuring cylinder to check fermentation.The beer set is not included.