4 in in stock
LalBrew Nottingham High Performance Ale Yeast – 11 g is a dry English ale strain with 78-84 % attenuation, high flocculation, alcohol tolerance up to ~ 14 % ABV, and a fermentation temperature range of 10-25 °C (50-77 °F). Neutral to mildly fruity aroma, great for английские ales, stouts, porters, and high-gravity challenges.
5 in in stock
LalBrew NovaLager™ Modern Hybrid Lager Yeast – 11 g is a high-attenuation (78-84 %) dry yeast hybrid strain that ferments clean lager beers between ~10-20 °C, with medium flocculation and up to ~ 13 % ABV. Ideal for crisp lagers and specialty styles with faster turnaround and minimal off-flavor risk.
5 in in stock
Pomona Modern Hybrid IPA Yeast – 11 g is a dry hybrid strain with 75-84 % attenuation, medium flocculation, and an alcohol tolerance above 10 % ABV. Ferments best at 18-22 °C (64-72 °F), offering juicy aromas of peach, citrus, and tropical fruit, while supporting haze and hop character in modern IPA styles. :contentReference[oaicite:15]{index=15}
5 in in stock
LalBrew Verdant IPA Yeast – 11 g is a hop-forward dry ale yeast with 75-82 % attenuation, medium flocculation, 12 % ABV tolerance, and aromas of apricot, tropical fruit, and citrus. Ferments best between 18-25 °C (64-77 °F). Ideal for NEIPAs, IPAs, pale ales, sweet stouts and sours.
5 in in stock
LalBrew Voss Kveik Ale Yeast – 11 g is a high-temperature dry kveik strain with 76-82 % attenuation, very high flocculation, and up to 12 % ABV alcohol tolerance. Ferments best between 25-40 °C (77-104 °F), optimally 35-40 °C (95-104 °F). Offers neutral flavor with subtle orange & citrus—ideal for farmhouse ales, IPAs, or fast brews.
4 in in stock
LalBrew Windsor British Style Ale Yeast – 11 g is a true English ale strain with medium attenuation (~ 65-72 %), low flocculation, and around 12 % ABV alcohol tolerance. It ferments best between 15-22 °C (59-72 °F), producing fruity & estery ales in styles like Milds, Bitters, Brown Ales, Porters & Sweet Stouts. :contentReference[oaicite:14]{index=14}
5 in in stock
LalBrew Wit Belgian Wit Style Ale Yeast – 11 g is a low-flocculation, dry wheat yeast strain with 75-82 % attenuation, up to 12 % ABV tolerance, and a fermentation range of 17-25 °C (63-77 °F). Produces subtle banana & clove with restrained phenolics—great for Witbier, American Wheat, Gose, and lighter wheat styles. :contentReference[oaicite:9]{index=9}
5 in in stock
WildBrew Philly Sour Yeast – 11 g is a Lachancea spp. yeast that ferments with 74-82 % attenuation, high flocculation, and approx 9 % ABV tolerance. Ferments between 20-30 °C (68-86 °F), producing clean sourness with red apple, peach, and stone fruit notes. Ideal for sour styles like Berliner Weiss, Gose, Sour IPA. :contentReference[oaicite:15]{index=15}
3 in in stock
WildBrew Sour Pitch – 10 g is a high-purity strain of Lactiplantibacillus plantarum that produces fast, clean citrus-tangy souring. When used at 10 g/hL in wort held at 30-40 °C (86-104 °F), it drops pH into the 3.2-3.5 range within ~24-36 hours, making it ideal for kettle sours, Gose, Berliner Weisse, and Sour IPAs. :contentReference[oaicite:15]{index=15}
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