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Nottingham Ale (11.5g)

Attenuation: Medium - Flocculation: High

Optimum Fermentation Temp: 60 - 72∘F

Coopers Ale

(7g)

Attenuation: Medium - Flocculation: Medium

Optimum Fermentation Temp: 65 - 75∘F

Lalvin EC-1118

(5g)

Great for Champagne, Wine, and Ciders.

Optimum Fermentation Temp: 45 - 95∘F

Lalvin K1-V1116

(5g)

Great for fresh fruit and grape wines. Vigorous fermentation w/ 18% tolerance.

Optimum Fermentation Temp: 59 - 86∘F

Safale US-05

(11.5g)

American Ale, low diacetyl & crisp palate

Good substitute for Wyeast 1056

Optimum Fermentation Temp: 59 - 79∘F

Safale S-04

(11.5g)

English Ale. Produces a large variety of Ales. Great flocculation.

Optimum Fermentation Temp: 64 - 75∘F

Safale WB-06

(11.5g)

Bavarian style, for wheat beers. Low flocculation.

Optimum Fermentation Temp: 59 - 75∘F

Safbrew T-58

(11.5g)

Belgian style. Low flocculation.

Optimum Fermentation Temp: 59 - 75∘F

Saflager S-23

(11.5g)

German style lager yeast. Good flocculation.

Optimum Fermentation Temp: 50 - 57∘F

Safale S-33

(11.5g)

Belgian style ale yeast tolerates up to 11.5% ABV. Great for Belgian Wheats and Trappist High Gravity beers.

Optimum Fermentation Temp: 59- 75∘F

Lalvin Bacchus

Malolactic Bacteria

Concentrated and freeze dried.

Add after fermentation is complete to add complexity, mouthfeel and structure to wines.

Optimum Temp: 64- 75∘F