How to Use Dry Beer and Wine Yeast
Dry yeast today does not need to be re-hydrated prior to adding to your beer.
We do recommend allowing the yeast to warm up to room temperature for approximately 1 hour prior to adding to your beer. Just cut the corner of the package and sprinkle on top of your beer, no need to stir it in the beer.
Nottingham is an English style ale yeast selected for its high performance ability and versatility. Highly flocculant with full attenuation resulting in dryer beers. Neutral flavor profile. Used by many commercial microbreweries.
A very popular general purpose yeast displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers Trappist etc.). Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% but can ferment up to 11.5% Sedimentation: medium. Attenuation 70-75% Recommended fermenting temperature 64-72F
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Attenuation 73-77%. Recommended fermenting temperature 50-58F
A well-known commercial English ale yeast selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Attenuation 70-75% Recommended fermenting temperature 64-72F
A specialty yeast selected for its estery somewhat peppery and spicy flavor development. Excellent for Wheat Beers. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% but can ferment up to 11.5% Sedimentation: medium. Attenuation 71-75% Recommended fermenting temperature 64-72F
