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.
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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