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Tel..... 01472 343435 Email: Sales@homebrewcentregy.com
Safale S-04 Yeast
This well-known English Ale yeast ferments quickly and
forms a firm sediment. It is ideal for all types of ale.
11.5g sachet
This well-known English Ale yeast ferments quickly and
forms a firm sediment. It is ideal for all types of ale.
11.5g sachet
Nottingham Ale Yeast 11.5g sachet
If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type.
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.
The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type.
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.
The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Saflager S-23 Yeast
A true bottom fermenting yeast with a neutral character,
suitable for all lager styles.11.5g sachet
A true bottom fermenting yeast with a neutral character,
suitable for all lager styles.11.5g sachet
Muntons Premium Gold Yeast 6grm sachet
The yeast rehydrates at 20°C and therefore simply
requires sprinkling onto the surface of your wort - no
need to stir - and the yeast will rehydrate and activate
within just a few hours.
The yeast has excellent crusting characteristics forming
a firm 'jelly like' deposit at the bottom of the fermenter
and bottle or barrel.
Flavour profile is excellent and the yeast has the ability
to drop out of suspension very rapidly.
The yeast rehydrates at 20°C and therefore simply
requires sprinkling onto the surface of your wort - no
need to stir - and the yeast will rehydrate and activate
within just a few hours.
The yeast has excellent crusting characteristics forming
a firm 'jelly like' deposit at the bottom of the fermenter
and bottle or barrel.
Flavour profile is excellent and the yeast has the ability
to drop out of suspension very rapidly.
Muntons Standard Yeast 6grm sachet
It has very hardy characteristics and will tolerate a wide
variety of temperature variations during fermentation.
For recipes demanding the use of sugar our Standard
Yeast is ideal. If all malt brewing is undertaken we
would recommend that you use our Premium Gold
Yeast as our Standard Yeast will struggle to ferment
some of the more complex sugars which are more
prevalent in all malt recipes
It has very hardy characteristics and will tolerate a wide
variety of temperature variations during fermentation.
For recipes demanding the use of sugar our Standard
Yeast is ideal. If all malt brewing is undertaken we
would recommend that you use our Premium Gold
Yeast as our Standard Yeast will struggle to ferment
some of the more complex sugars which are more
prevalent in all malt recipes
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WINDSOR ALE YEAST
Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer.
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales.
Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F
Brewing Properties
• Quick start to fermentation, which can be completed in 3 days above 17°C.
• Moderate attenuation, which will leave a relatively high gravity.
• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass.
• The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen.
• Best used at traditional ale temperatures after rehydration in the recommended manner
Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer.
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales.
Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F
Brewing Properties
• Quick start to fermentation, which can be completed in 3 days above 17°C.
• Moderate attenuation, which will leave a relatively high gravity.
• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass.
• The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen.
• Best used at traditional ale temperatures after rehydration in the recommended manner
MUNICH WHEAT BEER YEAST
Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably & conveniently with premium Munich Wheat Beer yeast from Danstar.
Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free .
Brewing Properties
•Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably & conveniently with premium Munich Wheat Beer yeast from Danstar.
Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world’s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free .
Brewing Properties
•Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.
Brupaks Yeast-Vit / 50g
Purpose
To aid yeast in effecting a rapid and thorough fermentation of wort., especially when nutrient deficiency is suspected. Essential if the yeast is to be repitched in subsequent brews.
Description
A carefully formulated blend of soluble inorganic salts,vitamins,amino acids and trace elements to correct nutrient deficiencies in wort can be used with dried or liquid yeast use 1/2 teaspoon per 25ltrs of beer.
Purpose
To aid yeast in effecting a rapid and thorough fermentation of wort., especially when nutrient deficiency is suspected. Essential if the yeast is to be repitched in subsequent brews.
Description
A carefully formulated blend of soluble inorganic salts,vitamins,amino acids and trace elements to correct nutrient deficiencies in wort can be used with dried or liquid yeast use 1/2 teaspoon per 25ltrs of beer.
Yeast Nutrient 100grm
All yeast needs "food" to grow and carry out the fermentation
process.using a nutrient, will ensure a rapid and complete fermentation.
All yeast needs "food" to grow and carry out the fermentation
process.using a nutrient, will ensure a rapid and complete fermentation.
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