Dry Yeast

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

Originating from the Hurlimann Brewery in Switzerland, Fermentis Saflager S-189 is a great all-around dry lager strain of yeast! It is particularly good for a range of lagers, including pilsners! It has a very neutral flavor profile which makes it good choice for lagers of almost any kind. It has been specifically recommended for bocks, and does well in pilsners as well. It has a wide temperature range as well, with an ideal temperature range that is slightly higher than that of most lager strains. In addition to being flavor-neutral, it is a highly flocculant strain that can easily produce clear beers that are very drinkable! For your next lager, give Saflager S-189 a try.

Saflager S-23 is a good choice for making lagers where more fruit and ester character are desired. These notes might mesh well with some of the bigger, maltier lagers, like Oktoberfests. This yeast is known to be a low attenuating strain, and more residual sugars left in the beer can complement malt sweetness in the final product. Brewers tend to report the best results with this yeast when fermenting at warmer temperatures than normally used for lagers, making this an excellent candidate for making California Common beers and other hybrid styles.

Beer Styles: Oktoberfest/Märzen, Vienna Lager, Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer.

Pasteur Red is a strong, even fermenting yeast, that is ideal for full-bodied red wines. It encourages the development of varietal fruit flavors, is particularly adapted to the production of red wines from Cabernet, Merlot and Shiraz grape families and to all full bodied wines.

Ideal Temp Range: 62-86F (17-30C) | Alcohol Tolerance: 15% | 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