The Yeast Bay brewer's yeasts

The Yeast Bay beer liquid yeasts are yeasts and strains that are hard to find or commercially unavailable to most high quality homebrewers and microbreweries. These selected yeasts are suitable for many styles of beer. The Yeast Bay Funktown Pale Ale liquid yeast results from a mix of the Yeast Bay Vermont Ale strain and a unique wild Saccharomyces strain. This yeast enhances the citrus / peach aromas from the Vermont Ale stock, an acidulous and very slight hint along with pineapple and mango given by wild Saccharomyces gives the beer a unique flavor and a fruity aromatic profile. Ingredients Pure non-GMO yeast, water, BARLEY malt, amino acids, trace minerals. Storage Store in the refrigerator. Type of fermentation High Temperature C ° 20-23 Attenuation 78-80% Medium-low flocculation The Yeast Bay Vermont Ale brewer's yeast (conan yeast) isolated from a unique IPA strain created by the northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that integrates seamlessly with any very hopped beer. This strain has a very rapid tumultuous phase, but it takes other days to increase the attenuation. This yeast is also called conan Ingredients Pure non-GMO yeast, water, BARLEY malt, amino acids, trace minerals. Storage Store in the refrigerator. Type of fermentation High Temperature C ° 20-23 Attenuation 77 - 83% Medium-low flocculation The yeast The Yeast Bay Northeastern Abbey has been isolated from a beer made by a well-known Belgian beers in the northeastern United States. This yeast produces an incredible flavor and aroma, which is complemented by a subtle but majestic series of fruity esters, including pears and light citrus. The brewery from which this isolat uses it in a very versatile way through a series of Belgian styles. We prefer to use this yeast for all Belgian beers, including Wit, Belgian Pale and Belgian Blond Ale, in addition to any experimental fruit beer in which you want a unique and robust aroma and aroma. The Yeast Bay Dry Belgian Ale liquid yeast is a single strain of Saccharomyces cerevisiae isolated from Golden Strong Ale. The profile is a complex and balanced mix of apples, pear and light citrus with slightly spicy notes and pepper. The apparent attenuation of this strain ranges from 85-100%, depending on the mash profile and the composition of the grist. To be a very attenuating yeast, it creates beers with a surprising amount of balance even without the use of special malts or additives. The Franconian Dark Lager liquid yeast is a single strain of Saccharomyces pastorianus that comes from the Franconian region of Germany. This yeast has a short lag-time and has characteristics of scent and flavor that complement dark and toasted malts. The dark malt that completes the nature of this yeast makes it perfect for any dark beer. Although well suited for dark lagers, this yeast also performs well in the production of classic lagers. The liquid yeast Hessian Pils is a single strain of Saccharomyces pastorianus that comes from the Hess region of Germany. It has everything you need in a large yeast of Pilsner: it is very clean with relatively low formation of esters, has a short lag-time, quickly ferments the must and attenuates well, also low temperatures. These features allow the malt scent to shine and create a crunchy final beer. Ingredients Pure non-GMO yeast, water, BARLEY malt, amino acids, trace minerals. Storage Store in the refrigerator. Type of fermentation Low Temperature C ° 10-14 Attenuation 73-76% Medium flocculation The Yeast Bay Voss Kveik yeast from Sigmund is a strain of Saccharomyces cerevisiae isolated from a kveik sample generously supplied by Sigmund Gjernes. Traditionally used in the production of Norwegian Farmhouse Ale, this strain ferments quickly with good attenuation, a slight terrestrial smoothing, has a slight earthy spiciness, a marked acidity and an aromatic profile of unique orange peel. This strain is prepared to ferment in a very wide temperature range without producing changes in the aromatic profile. At lower temperatures, this yeast will produce a less pronounced profile of esters and will ferment a little bit more slowly, at higher temperatures it will give a more dry beer with a slightly more pronounced aromatic profile. It is recommended, however, to always stay within the recommended temperature range, never exceeding 32-37 ° C Ingredients Pure non-GMO yeast, water, BARLEY malt, amino acids, trace minerals.