Kennebec Home Brew Supplies

Supplies

Supplies | Beer Kits | Wine Kits | Winemaking | Recipes | About Us | Links | KHB Home | Contact

Click here to skip to our YEAST LIST


Wine and Beer Making Equipment
This is a general inventory. Please call for current prices and availability (207) 623-3368

All-Grain/ Distillation Equipment

Fermenting Equipment

    Other Products for fermentation:

           Bottling Equipment

General Equipment

Chemicals and Testing Equipment

Dry Wine Yeast Descriptions and Use:

 

Pasteur Red Wine Yeast -- Pasteur red is also called French red. It is meant for red wines because it is tolerant to heat and sulfur dioxide and hardly ever causes stuck fermentation. Good for red wines such as Cabernet Sauvignon, Merlot, Zinfandel, Burgundy and Pinot Noir.

Pasteur Champagne Yeast (Red Star) -- Strong fermenter, with high alcohol tolerance. Ferments musts and fruit juices to dryness. Recommended for yeast for all white wines, some reds, dry white, mead, port, dry cider and for fruit juices. Ferments best at 59-86 deg.F.

Premier Cuvee Wine Yeast -- Good tolerance to alcohol and SO2. Ferments to dryness. Low producer of foam. Recommended for reds, whites, and especially for champagne. Most neutral, clean flavor offered by Red Star. Sufficient for 5 gallons. Fermentation temp range 45-95 deg F.

Montrachet Wine Yeast -- All purpose wine yeast for full bodied reds and whites, and for fruit wines. Excellent complexity. Very nice with plum, rhubarb wine, merlot, chard zinfandel. Firm sediment and moderate alcohol tolerance (8-10%)
 

Cote Des Blancs Wine Yeast -- Red Star Wine Yeast - 5 gram packet, sufficient for 5-6 gallons of juice. Also known as Eperney II. Good for meads, white wines, ciders, blush wines, riesling. Certifed kosher. Slow fermenting, very low foaming yeast tolerant of low temperatures.

Lalvin #K1V-1116 Montpellier Wine Yeast -- Lavin Premium Grade Wine Yeast - 5 gram packet, sufficient for 5 gallons of juice. Tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines and kiwis.

 

------------

 

Lalvin RC 212 Bourgovin Wine Yeast -- RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 59 deg F to 86 deg F. Alcohol tolerance up to 14%. Produces Pinot noirs with good structure, ripe berry, bright fruit and spicy characteristics.

Lalvin #EC-1118 Champagne Wine Yeast -- Lavin Premium Grade Champagne Yeast - 5 gram packet. Very neutral flavor. It ferments well at low temperatures, flocculates (settles out) well, producing very compact lees. Ferment at 45-90 deg F. Often called Prise de Mousse yeast

Lalvin #D47 Wine Yeast -- A low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50 deg F to 86 deg F and enhances mouthfeel due to complex carbohydrates

 

Dry Beer Yeast Descriptions and Use:

 

Safale US-05 (recent name change due to professional silliness) The most famous ale yeast strain found across America. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation is low to medium, and final gravity is medium. Ideal for IPA's and Pale ales, but excellent for any clean style.

Safale s-04 (Whitbread strain)A well-known, bottom-fermenting ale yeast strain, this is a yeast to be selected for its fast fermentation characteristics and its ability to form a compact sediment at the end of the fermentation process, helping beer clarity. For the production of a wide range of ales. This strain is especially well adapted to closed fermentation vessels.

Safbrew S-33 Edme Strain A general purpose, widely used ale yeast with low sedimentation properties. This strain is extremely consistent, with excellent wort attenuation and a superb flavor profile.

Safale S-23 A genuine German style dried lager yeast, developing the best of its lager notes under low-temperature fermentation (46-50 F). Good flocculation with excellent attenuation. The right choice for the production of a wide range of lager and pilsner.

Safale T-58 A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning. A good choice for a wheat beer.

Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended 17° to 21°C (64° to 70°F) fermentation temperature range.

The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range.

 

other general purpose ale and lager strains available

 

 

White Labs  (Liquid Yeast)

    
Ale Yeast   Lager Yeast
WLP001 California Ale   WLP800 Pilsner Lager
WLP002 English Ale   WLP802 Czech Budejovice Lager
WLP004 Irish Ale   WLP810 San Francisco Lager
WLP005 British Ale   WLP820 Oktoberfest/Marzen Lager
WLP007 Dry English Ale   WLP830 German Lager
WLP008 East Coast Ale   WLP833 German Bock
WLP011 European Ale   WLP838 Southern German Lager
WLP013 London Ale   WLP840 American Pilsner Lager
WLP023 Burton Ale   WLP940 Mexican Lager
WLP028 Edinburgh/Scottish Ale      
WLP029 German Ale/Kolsch      
WLP041 Pacific Ale      
WLP051 California Ale V      
WLP099 Super High Gravity Ale      
         
Specialty Ale  Yeast   Wine/Mead/Cider Yeast
WLP300 Hefeweizen Ale   WLP715 Champagne
WLP320 American Hefeweizen Ale   WLP718 Avize
WLP380 Hefeweizen IV Ale   WLP720 Sweet Mead/Wine
WLP400 Belgian Wit Ale   WLP727 Steinberg-Geisenheim
WLP500 Trappist Ale   WLP730 Chardonnay Wine
WLP530 Abbey Ale   WLP735 French White Wine
WLP550 Belgian Ale   WLP740 Merlot Red Wine
WLP565 Belgian Saison I   WLP749 Assmanhausen
WLP570 Belgian Golden Ale   WLP750 French Red Wine
      WLP760 Cabernet Red Wine
Seasonal Yeast Availability WLP775 English Cider
WLP009 Austrian Ale Yeast Jan./Feb WLP790 Malolactic Bacteria
WLP022 Essex Ale  Jan./Feb    
WLP039 Nottinghan Ale Mar./ April    
WLP540 Abbey IV Mar./ April    
WLP036 Dusseldorf Alt May/June    
WLP410 Belgian Wit II May/June    
WLP351 Bavarian Weizen July/Aug.    
WLP566 Belgian Saison II July/Aug.    
WLP515 Antwerp Ale Sept./Oct.    
WLP885 Zurich Lager Sept./Oct.    
WLP510 Bastogne Belgian Ale Nov./Dec.    
WLP026