Dry Yeast

S-33 from Fermentis is a generally neutral ale strain with a high alcohol tolerance. Despite this, it is generally a low attenuating yeast, which can be used to good effect when beers with a good mouthfeel that lay long on the palate are desired. It produces mild esters, which can be softer and less dominant than some strains, especially Belgians. It is a good strain to use for many specialty and trappist beers. Underpitching this yeast can stress the yeast, creating more fruity esters and making beers come off as having more of a "Belgian" character than those pitched at higher rates. It is a low flocculating yeast that stays in suspension, and may require a longer time for clarification.

Beer Styles: General Ales, Specialty Ales, Fruit Beers, Witbier.

Highly recommended yeast strain for dry whites, aged reds, and late harvest wines. K1V-1116 helps express the freshness of white grape varieties, and the natural fresh fruit aromas are retained longer than with other strains. It is a rapid starter with and capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar.

Ideal Temp Range: 50-95F (10-35C) | Alcohol Tolerance: 18% | Flocculation: Low

Danstar, makers of high-quality dry yeast, have come out with Abbaye, a wonderful Belgian dry yeast strain, perfect for doing all your Belgian and trappist-style ales! Particularly good for use in the production of high gravity Belgian ales such as dubbels, trippels, and quads. However, it can be used to make almost any Belgian-style ale! Abbaye mimics a lot of trappist-style yeasts, being highly attenuative, low flocculating and producing the fruit esters and spicy phenolic compounds that are often associated with beers from Belgium. Alcohol-tolerant, Abbaye can ferment high gravity worts thoroughly in a short amount of time, producing beers of excellent quality. An extended aging time will lead to a clearer finished beer. For those brewers who simply love big Belgian beers, Abbaye is a wonderful dry alternative!

A fast, clean, and neutral fermenting yeast that has a high tolerance to alcohol and can be used in wide temperature range. The go-to yeast for champagne and sparkling wines. It can also be used to help restart stuck fermentations.

Ideal Temp Range: 45-95F (7-35C) | Alcohol Tolerance: 18% | Flocculation: Low

Pasteur Blanc (formerly Pasteur Champagne) is one of the best strains to avoid sluggish fermentation and to restart stuck fermentations with residual sugars, thanks to its ability to assimilate fructose and to resist to alcohol. Helps to confer body and roundness to wines, and promotes the development of fresh and clean aromas. Well suited yeast for Cabernet, Cider, Dry Whites, Fruits, Meads, and Port.

Ideal Temp Range: 59-86F (15-30C) | Alcohol Tolerance: > 16% | Flocculation: Medium-Low