Lallemand

Yeast Voss Kveik Lallemand

Abbey Ale Yeast used to produce trappist Style Beers. Excellent Yeast for high Gravity Beers Belgian Ales dubbels and trippels. Attenuation: 75 80% Flocculation: medium to high Optimum Fermentation temperature: 66 72 & deg;f (19 22 & deg;c) Alcohol to

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CBC 1 is a single stain selected from the Lallemand Yeast culture collection for reFermentation preferably used with Priming Sugars such as dextRose. The best thing about CBC 1 is that it does not affect the Flavor of the original Beer to be referment

Yeast Kölsch Lallemand

London™ English-Style Ale 11g

Yeast New England™ American East Coast Ale (11g)