We’re pausing order fulfillment Nov 13–15 due to unforeseen circumstances. Orders placed during this time will be fulfilled on Sun, Nov 16.
We’re pausing order fulfillment Nov 13–15 due to unforeseen circumstances. Orders placed during this time will be fulfilled on Sun, Nov 16.
5 in in stock
K.1 Voss Dry Beer Yeast – 7 g is a multi-strain kveik with bold citrus (orange, tangerine), high attenuation and flocculation, able to ferment from 15-40 °C (59-104 °F). Alcohol tolerance ~ 13 % ABV; optimal aroma and fastest performance around 31-35 °C.
5 in in stock
Kveik Yeastery K.14 Eitrheim Dry Beer Yeast – 7 g is a fruit-forward Norwegian multi-strain kveik with apricot and peach esters, plus orange and pineapple. With medium attenuation and flocculation, 15-38 °C fermentation range (optimal 31-35 °C), and ~ 13 % ABV tolerance, it’s ideal for NEIPAs, pale ales, and farmhouse ales.
5 in in stock
Kveik Yeastery K.22 Stalljen Dry Beer Yeast – 7 g is a multi-strain Norwegian kveik yeast from Hornindal, offering tropical fruit flavours like mango and pineapple, plus orange and lemon. It ferments from ~12-38 °C (54-100 °F), has high alcohol tolerance (~15 % ABV), high flocculation, and medium attenuation. Ideal for farmhouse ales, IPAs, or fast warm fermentations.
5 in in stock
Kveik Yeastery K.9 Ebbegarden Dry Beer Yeast – 7 g is a multi-strain Norwegian kveik with apple and pear primary flavors plus tropical fruit and citrus. It ferments from 15-38 °C (59-100 °F), with high attenuation (~75-80 %) and alcohol tolerance around 15 % ABV. Ideal for IPAs, farmhouse ales and warm ferment styles where fast ferment and bold aromatics are desired.
5 in in stock
LalBrew Sourvisiae – 10 g is a lactic-producing ale yeast that creates clean, tangy sour beers in one step. Expect attenuation of 76-82 percent, final pH about 3.0-3.2 with 8-15 g/L lactic acid, high flocculation, 59-72 °F fermentation, and alcohol tolerance up to 12 percent ABV.
5 in in stock
LalBrew Abbaye Belgian Style Ale Yeast – 11 g is a Belgian ale yeast with 77-83 % attenuation, medium-high flocculation, and up to ~ 14 % ABV tolerance. Ferments cleanly between 17-25 °C (63-77 °F), producing fruity, spicy, banana, raisin, date and fig character depending on temperature. Ideal for Belgian Blonde, Dubbel, Tripel, Quad, Dark Strong Ales. :contentReference[oaicite:13]{index=13}
5 in in stock
LalBrew BRY-97 West Coast Ale Yeast – 11 g is a high-attenuation, high-flocculation dry yeast strain (78-84 %) with ~ 13 % ABV tolerance. Ferments clean between 15-22 °C (59-72 °F), offering neutral base with slight ester notes. Ideal for West Coast & modern American ales.
5 in in stock
5 in in stock
LalBrew Diamond Lager Yeast – 11 g is a high-attenuation dry lager strain (≈ 77-83 %) with high flocculation and up to ~ 13 % ABV tolerance. Ferments best between 10-15 °C (50-59 °F), producing neutral, clean lager character. Ideal for German pilsners, Munich Helles, Märzen, Dunkel, Bocks, and classic lager styles. :contentReference[oaicite:9]{index=9}
5 in in stock
LalBrew Farmhouse™ Hybrid Saison Style Yeast – 11 g ferments saisons & farmhouse ales with 78-84 % attenuation, low flocculation, and up to 13 % ABV tolerance. Works best at 20-30 °C (68-86 °F), delivering spicy phenolics (clove, pepper) with tropical & fruit undertones. Dry saison flavor without risk of over-attenuation due to STA-1 removal. :contentReference[oaicite:16]{index=16}
5 in in stock
LalBrew Munich Classic Wheat-Style Ale Yeast – 11 g is a Bavarian wheat strain with medium-high attenuation (76-83 %), low flocculation, ~ 12 % ABV tolerance. Ferments best at 17-25 °C (63-77 °F), producing spicy and fruity aromas—banana, clove, and mild fruit—for styles like Hefeweizen, Weissbier, Dunkelweizen, and Weizenbock. :contentReference[oaicite:16]{index=16}
5 in in stock
LalBrew New England American East Coast Ale Yeast – 11 g is a dry ale strain with medium-to-high attenuation (≈ 78-83 %), medium flocculation, and ~ 9 % ABV tolerance. Ferments best between ~ 15-22 °C (59-72 °F) — producing fruity, tropical & stone fruit esters, notably peach. Typical fermentation completes in about 7 days at 20 °C, though lag may be 18-36 hours. Excellent for NEIPAs, hazy, and East Coast-style ales. :contentReference[oaicite:19]{index=19}
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