Yeast
A successful fermentation requires careful attention to sanitation as well as good yeast. You find a large assortment of beer yeast, wine yeast, cider yeast, mead yeast and blends of yeast / bacteria in our webshop.Make sure to have the proper fermentation temperature for your selected yeast strain. For bottom-fermented beers such as lagers and pilsners, use a lager yeast and ferment the wort at about 12 °C (50°F). For top fermented brews, use ale yeast and ferment at 20°C (68°F). At higher than normal room temperatures a saison yeast or kveik strain could also be considered.
Choose your strain with regard to the intended beer style and its suitability for the brew in question. Please use our yeast comparison table if the variety you are looking for is unavailable.
Yeast labs
Liquid Yeast
Is it enough with one yeast package and no starter? A starter is usually not necessary with fresh yeast from Wyeast or White Labs for 20-25 litres ale or 10-15 litres lager of regular strength. For a high gravity wort, a large volume of wort or a to promote a quick start of fermentation, we recommend doing a starter or use an additional yeast pack. It is also recommended to do a yeast starter if the yeast is older than 3 months after manufacturing, since the number of active yeast cells will decrease with time. There are several calculators available online for estimating the amount of yeast needed for a successful fermentation.
Dry Yeast
A package of 10-11,5 g contains considerably more yeast than a package of liquid yeast. When using dry yeast, it is not necessary to make a starter nor to aerate the wort. You can rehydrate the yeast, i.e. activating it by sprinkling the yeast on chilled boiled (sterilised) water in small container about thirty minutes in advance. Do not stir or shake until right before it's added to the wort. However, simply sprinkling the dry yeast directly into the chilled wort also works.
