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Dry yeast

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(Added wine and a few beer yeasts; cleaned up the formatting to make it easier to read.)
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'''Dry yeast strains.'''
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[[Category:Beer]] [[Category:Beer ingredients]] [[Category: Wine]] [[Category:Yeast]]
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__NOTOC__
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[[Image:Nott_sachet-1-.jpg|thumb|Dried Yeast‎|right]]
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=What is dried yeast?=
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Basically, certain strains of [[liquid yeast]] are dried under vacuum to produce a concentrated granular yeast product.
  
(Place older for more info)
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=Why should I use dry yeast?=
 +
'''Pros:'''
 +
* One packet is enough to inoculate 5 gallons of [[wort]].
 +
* Shelf life is measured in years.
 +
* Less expensive than liquid yeast.
 +
* Less susceptible to mishandling than liquid yeast.
 +
* Can often be directly pitched by sprinkling on the cooled wort in the fermenter without rehydrating or making a [[starter]].
  
Muntons Ale Yeast
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'''Cons:'''
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* Less variety of strains
YS550 Muntons Gold Ale Yeast - One of the best English Ale yeasts. Use 2 packs in 5 gal
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YS530 Doric Canadian Ale Yeast - Used in our Kits, this is a great fast-starting yeast strain
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=Dry Yeast Strains=
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==[[Beer]]==
SAF Ale S-04 Yeast - Whitbread strain famous for its excellent attenuation and flavorful profile.
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===[http://www.muntonshomebrew.com/category/yeasts-and-other-products/ Munton and Fison]===
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; [[Muntons Premium Gold Ale]]: One of the best English Ale yeasts. Use 2 packs in 5 gallons of wort.
SAF Ale S-33 Yeast - Clean, quick general purpose yeast. Compare to Edme.
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; [[Muntons Standard]]: As the name implies, a good all-around general ale yeast.
SAF Ale T-58 Yeast - Estery, spicy & peppery flavors in wheats and specialty ales, very solid sediment.
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===[http://www.danstaryeast.com/products Danstar]===
*Danstar Nottingham Ale Yeast - English strain noted for producing clear beers<br>
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: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.
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; [[Danstar Belle Saison]]: This fruity Belgian [[Saison]] yeast has high attenuation and high tolerance for alcohol.  ([http://www.danstaryeast.com/sites/default/files/tds-belle-saison-english.pdf Belle Saison Datasheet])
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Windsor English Ale Yeast - This yeast strain is traditional for Brown Ales
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; [[Danstar BRY-97]]: This American West Coast Ale yeast has high flocculation and a slightly estery profile. ([http://www.danstaryeast.com/sites/default/files/bry-97_americanwestcoastyeast.pdf BRY-97 Datasheet])
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SAF ALE US-56 American Ale (Chico Strain) - Finally! The most famous ale yeast strain found across America, now available as a convenient and economical ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate.
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; [[Danstar Diamond Lager]]: This German lager yeast is only available in 500 gram packages [http://www.danstaryeast.com/products/diamond-lager-yeast from the manufacturer]. ([http://www.danstaryeast.com/sites/default/files/diamond_datasheet.pdf Diamond Lager Datasheet])
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Brewferm Lager Yeast - Very clean lager yeast, delivering consistent neutral fermentation with little or no sulphur components and other undesirable by-products.
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; [[Danstar Munich Wheat]]: This is a Bavarian-derived wheat beer yeast. ([http://www.danstaryeast.com/sites/default/files/munich_datasheet.pdf Munich Datasheet])
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SAF Lager S-23 Yeast - A new high-quality commercial brewery Lager yeast
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; [[Danstar Nottingham Ale]]: English strain noted for producing clear beersThe 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. ([http://www.danstaryeast.com/sites/default/files/nottingham_datasheet.pdf Nottingham Datasheet])
 +
 
 +
; [[Danstar Windsor English Ale]]: This yeast strain is traditional for Brown Ales. 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. ([http://www.danstaryeast.com/sites/default/files/windsor_datasheet.pdf Windsor Datasheet])
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===[http://www.fermentis.com/FO/60-Beer/60-10_home_brewing.asp Safale]===
 +
 
 +
; [[Safale S-04]]: Whitbread strain famous for its excellent attenuation and flavorful profile. ([http://www.fermentis.com/FO/pdf/HB/EN/Safale_S-04_HB.pdf S-04 Datasheet])
 +
 
 +
; [[Saflager S-23]]: A new high-quality commercial brewery Lager yeast ([http://www.fermentis.com/FO/pdf/HB/EN/Saflager_S-23_HB.pdf S-23 Datasheet])
 +
 
 +
; [[Safale S-33]]: Clean, quick general purpose yeast. Compare to Edme. ([http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_S-33_HB.pdf S-33 Datasheet])
 +
 
 +
; [[Safale T-58]]: Estery, spicy & peppery flavors in wheats and speciality ales, very solid sediment. ([http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_T-58_HB.pdf T-58 Datasheet])
 +
 
 +
; [[Fermentis#Safale US-56|SAF ALE US-05 (formerly US-56)]] American Ale (Chico Strain) : The most famous ale yeast strain found across America, now available as a convenient and economical ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. ([http://www.fermentis.com/FO/pdf/HB/EN/Safale_US-05_HB.pdf US-05 Datasheet])
 +
 
 +
; [[Saflager W-34/70]]: Substitutes for [[WL2124]] or WLP-830. ([http://www.fermentis.com/FO/pdf/HB/EN/Saflager_W-3470_HB.pdf W-34/70 Datasheet])
 +
 
 +
; [[Safbrew WB-06]]: This wheat beer yeast has low flocculation.  Substitutes for [[WL3333]] or [[WLP-380]].  ([http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_WB-06_HB.pdf WB-06 Datasheet])
 +
 
 +
===[http://www.brewferm.be/en/index.htm Brewferm]===
 +
; [[Brewferm Blanche]]: Top-fermenting yeast suitable for witbiers.  Substitutes for [[WLP-410]].
 +
 
 +
; [[Brewferm Lager]]: Very clean lager yeast, delivering consistent neutral fermentation with little or no sulphur components and other undesirable by-products.  Substitutes for [[WL2565]] or [[WLP-003]].
 +
 
 +
; [[Brewferm Top]]: "Universal top-fermenting beer yeast." 
 +
 
 +
===Miscellaneous===
 +
; [[YS530 Doric Canadian Ale]]: This is a great, fast-starting yeast strain.
 +
 
 +
; [[Coopers Ale]]: Traditionally included with Coopers brewing kits, this is a general purpose Australian-produced ale yeast.  Substitutes for [[WLP-009]].
 +
 
 +
==[[Wine]]==
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===[http://www.lalvinyeast.com/strains.asp Lalvin]===
 +
; [[Bourgovin RC 212]]: Developed in the Burgundy region, used primarily for reds. ([http://www.lalvinyeast.com/images/library/RC212_Yeast.pdf RC-212 Datasheet])
 +
 
 +
; [[ICV D-47]]: Hailing from the Côtes-du-Rhône region, this is usually used for whites such as [[Chardonnay]] as well as some meads. ([http://www.lalvinyeast.com/images/library/71B_Yeast.pdf ICV D-47 Datasheet])
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 +
; [[71B-1122]]: Designed primarily for young wines, this yeast ferments quickly and preserves fruity flavors. ([http://www.lalvinyeast.com/images/library/71B_Yeast.pdf 71B-1122 Datasheet])
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 +
; [[K1-V1116]]: Developed in Montpellier, this wide-temperature yeast is hardy enough to survive low-nutrient or high-gravity ferments and is best used in whites or in wines made from concentrates.  ([http://www.lalvinyeast.com/images/library/ICV-K1_Yeast.pdf K1-V1116 Datasheet])
 +
 
 +
; [[EC-1118]]: This wide-temperature yeast was developed from traditional Champagne yeasts, but can be used in a wide variety of wines due to its neutral flavor.  ([http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf EC-1118 Datasheet])

Revision as of 21:34, 29 November 2012

Dried Yeast‎

What is dried yeast?

Basically, certain strains of liquid yeast are dried under vacuum to produce a concentrated granular yeast product.

Why should I use dry yeast?

Pros:

  • One packet is enough to inoculate 5 gallons of wort.
  • Shelf life is measured in years.
  • Less expensive than liquid yeast.
  • Less susceptible to mishandling than liquid yeast.
  • Can often be directly pitched by sprinkling on the cooled wort in the fermenter without rehydrating or making a starter.

Cons:

  • Less variety of strains


Dry Yeast Strains

Beer

Munton and Fison

Muntons Premium Gold Ale
One of the best English Ale yeasts. Use 2 packs in 5 gallons of wort.
Muntons Standard
As the name implies, a good all-around general ale yeast.

Danstar

Danstar Belle Saison
This fruity Belgian Saison yeast has high attenuation and high tolerance for alcohol. (Belle Saison Datasheet)
Danstar BRY-97
This American West Coast Ale yeast has high flocculation and a slightly estery profile. (BRY-97 Datasheet)
Danstar Diamond Lager
This German lager yeast is only available in 500 gram packages from the manufacturer. (Diamond Lager Datasheet)
Danstar Munich Wheat
This is a Bavarian-derived wheat beer yeast. (Munich Datasheet)
Danstar Nottingham Ale
English strain noted for producing clear beers. 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. (Nottingham Datasheet)
Danstar Windsor English Ale
This yeast strain is traditional for Brown Ales. 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. (Windsor Datasheet)

Safale

Safale S-04
Whitbread strain famous for its excellent attenuation and flavorful profile. (S-04 Datasheet)
Saflager S-23
A new high-quality commercial brewery Lager yeast (S-23 Datasheet)
Safale S-33
Clean, quick general purpose yeast. Compare to Edme. (S-33 Datasheet)
Safale T-58
Estery, spicy & peppery flavors in wheats and speciality ales, very solid sediment. (T-58 Datasheet)
SAF ALE US-05 (formerly US-56) American Ale (Chico Strain) 
The most famous ale yeast strain found across America, now available as a convenient and economical ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. (US-05 Datasheet)
Saflager W-34/70
Substitutes for WL2124 or WLP-830. (W-34/70 Datasheet)
Safbrew WB-06
This wheat beer yeast has low flocculation. Substitutes for WL3333 or WLP-380. (WB-06 Datasheet)

Brewferm

Brewferm Blanche
Top-fermenting yeast suitable for witbiers. Substitutes for WLP-410.
Brewferm Lager
Very clean lager yeast, delivering consistent neutral fermentation with little or no sulphur components and other undesirable by-products. Substitutes for WL2565 or WLP-003.
Brewferm Top
"Universal top-fermenting beer yeast."

Miscellaneous

YS530 Doric Canadian Ale
This is a great, fast-starting yeast strain.
Coopers Ale
Traditionally included with Coopers brewing kits, this is a general purpose Australian-produced ale yeast. Substitutes for WLP-009.

Wine

Lalvin

Bourgovin RC 212
Developed in the Burgundy region, used primarily for reds. (RC-212 Datasheet)
ICV D-47
Hailing from the Côtes-du-Rhône region, this is usually used for whites such as Chardonnay as well as some meads. (ICV D-47 Datasheet)
71B-1122
Designed primarily for young wines, this yeast ferments quickly and preserves fruity flavors. (71B-1122 Datasheet)
K1-V1116
Developed in Montpellier, this wide-temperature yeast is hardy enough to survive low-nutrient or high-gravity ferments and is best used in whites or in wines made from concentrates. (K1-V1116 Datasheet)
EC-1118
This wide-temperature yeast was developed from traditional Champagne yeasts, but can be used in a wide variety of wines due to its neutral flavor. (EC-1118 Datasheet)