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Classic Cider Yeast. Ferments Dry but retains Flavor from Apples. Sulfur is produced duRing Fermentation, but will disapPear in the first two weeks of ageing.can also be used for Wine and high Gravity Beers. Attenuation: 80; Flocculation: Medium; Optimu

Wyeast 1768 PC English Special Bitter A great Yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft nutty Flavor. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent. Attenuation 78-72% Alc. Tolerance 9% Flocculation high Temperature Range 64-72°F (18-22°C)

Yeast Espe Kveik Omega Ye

* WLP022 Essex Ale Yeast Flavorful British Style Yeast. Drier finish than many British ale Yeast. Produces slightly fruity and bready character. Good Top fermenting Yeast strain is well suited for Top cropping (collecting). This Yeast is well suited for classic British milds pale ales bitters and Stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 71-76% Flocculation: Medium to High Optimum Fermentation Temperature: 66-70°F (19-21°C) Alcohol Tolerance: Medium

Malty Northern European origin Ale Yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the Malty character. Good for Alt, Kölsch, Malty English Ales, and Fruit Beers. Attenuation: 6 5 7

Yeast Strain: 1338 & nbsp; & nbsp;| & nbsp; & nbsp;European Ale & trade; A full bodied Strainch Finishing very Malty with a complex Flavor profile. This Strain & rsquo;s characteristics are very desirable in English Style Brown Ales and porte

Yeast European Lager 12 5ml Wyeast

Yeast Extract T-154 Agglomerated 18kg

Yeast Extract T-154 Agglomerated 5kg