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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