{"title":"Wholesale Yeast","description":"\u003cp\u003eKegLand is your one-stop shop for top-tier yeast strains. As official distributors of both Lallemand and CellarScience, we offer a diverse selection to cater to every homebrewer's preference. Enjoy the convenience and cost-effectiveness of dry yeast with our bulk options, providing longer shelf life and optimal margins.\u003c\/p\u003e\n\u003c!----\u003e","products":[{"product_id":"cellarscience-hefe-wheat-ale-yeast-x-12-g","title":"CellarScience - HEFE Wheat Ale Yeast x 15 g","description":"\u003ch2\u003e🌾 HEFE: The Classic Hefeweizen Yeast for Banana and Clove Notes\u003c\/h2\u003e\n\u003cp\u003eHEFE is a top-fermenting dry yeast crafted specifically for \u003cb\u003ewheat beers\u003c\/b\u003e. It produces the hallmark \u003cb\u003ebanana (isoamyl acetate) and clove (4-vinyl guaiacol) aromas\u003c\/b\u003e expected in traditional Hefeweizen styles, delivering a clean, \u003cb\u003esmooth body\u003c\/b\u003e, \u003cb\u003epersistent haze\u003c\/b\u003e, and excellent drinkability. With a high cell count and low flocculation, HEFE is your choice for authentic German wheat beer.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍌 Styles \u0026amp; Flavour Profile: Smooth Body and Signature Haze\u003c\/h2\u003e\n\u003cp\u003eHEFE’s fermentation characteristics are tailored to showcase the quintessential flavours of German Hefeweizen. It produces bright, refreshing wheat beers with excellent drinkability and a distinct flavour balance that shifts with temperature.\u003c\/p\u003e\n\u003ch3\u003eTraditional Flavour Balance and Texture\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBanana Notes:\u003c\/b\u003e Pronounced \u003cb\u003eisoamyl acetate\u003c\/b\u003e is generated at the \u003cb\u003ehigher end\u003c\/b\u003e of the optimal fermentation range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClove Notes:\u003c\/b\u003e Subtle \u003cb\u003e4-vinyl guaiacol\u003c\/b\u003e character is produced at the \u003cb\u003elower end\u003c\/b\u003e of the optimal temperature range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTexture:\u003c\/b\u003e Expect a \u003cb\u003esmooth body\u003c\/b\u003e and a \u003cb\u003epersistent, signature haze\u003c\/b\u003e characteristic of the style.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eHEFE is perfect for creating classic wheat beer styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eTraditional Hefeweizen\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eWheat Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eHEFE is designed for efficient, reliable fermentation across a useful temperature range, ensuring consistency and quality control in every batch.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e \u003cb\u003e18-22°C (64-72°F)\u003c\/b\u003e is the \u003cb\u003eoptimal range\u003c\/b\u003e; the full functional range is \u003cspan data-math=\"15-25^\\circ\\text{C}\" class=\"math-inline\"\u003e15-25°C\u003c\/span\u003e (64-72°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation rate of \u003cb\u003e80–91%\u003c\/b\u003e.\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e10% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e \u003cb\u003eLow\u003c\/b\u003e, contributing directly to the persistent haze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHEFE bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Liter (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse upper range for stronger clove expression or higher gravity wheat beers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275849984,"sku":"KL40266","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40266-CellarScience-HEFEWheatAleYeastx15g-01.jpg?v=1774832272"},{"product_id":"box-of-50-lalbrew-premium-series-novalager-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Novalager Yeast x 11g","description":"\u003cp\u003eLalBrew NovaLager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew NovaLager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.\u003c\/p\u003e\n\u003cp\u003eLalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation.\u003c\/p\u003e\n\u003cp\u003eThe distinct flavor profile is very clean, slight esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. \u003cbr\u003e\u003cbr\u003eThis strain is a low VDK\/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Novalager_Yeast.pdf?v=8674533818208408343\" title=\"Technical Specification Sheet\" target=\"_blank\"\u003eTechnical Specification Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces pastorianus, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast:\u003c\/p\u003e\n\u003cp\u003ePercent solids 93% – 97%\u003c\/p\u003e\n\u003cp\u003eViability ≥ 5 x 109 CFU per gram of dry yeast\u003c\/p\u003e\n\u003cp\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003eDiastaticus Negative\u003c\/p\u003e\n\u003cp\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days.\u003c\/p\u003e\n\u003cp\u003eHigh Attenuation and Medium Flocculation.\u003c\/p\u003e\n\u003cp\u003eAroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F).\u003c\/p\u003e\n\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/951f9755-0532-4d26-5a44-08dc3cd00851\"\u003e Lallemand NovaLager Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451121408,"sku":"KL31776x50","price":399.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-NOVALAGER.jpg?v=1724041890"},{"product_id":"box-of-50-cellarscience-cali-american-ale-yeast-x-12g","title":"Box of 20 - CellarScience - CALI American Ale Yeast x 12g","description":"\u003cp\u003eThe reason this is the most popular strain in homebrewing and craft brewing is that it allows malt and hops to shine. You can never go wrong with CALI. \u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeast, CALI is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. CALI has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[51.28-85.47g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eCALI yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. CALI yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 15-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 15-22°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV (WY1056 11%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-84%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY103\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP001, WY1056, US-05\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451219712,"sku":"KL40129x20","price":91.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Cali.jpg?v=1724025392"},{"product_id":"box-of-50-cellarscience-german-weihenstephan-lager-yeast-x-12g","title":"Box of 20 - CellarScience - GERMAN Weihenstephan Lager Yeast x 12g","description":"\u003cdiv\u003e\n\u003cp\u003eThe classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks.\u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeast, GERMAN is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[70-\u003cspan\u003e100\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eGERMAN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. GERMAN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-59°F (10-15°C).\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 50-59°F\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 9-10% ABV (WY2124 9%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e78-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY104\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP830, WY2124, W-34\/70\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451252480,"sku":"KL40136x20","price":91.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-German.jpg?v=1724026366"},{"product_id":"box-of-50-cellarscience-english-ale-yeast-x-12g","title":"Box of 20 - CellarScience - ENGLISH Ale Yeast x 12g","description":"\u003cp\u003eA rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish. This yeast settles quickly and forms a compact sediment.\u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeast, ENGLISH is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. ENGLISH has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eENGLISH yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ENGLISH yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 16-21°C\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-21°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Very High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-83%\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY102\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP007, WY1098, S-04\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451318016,"sku":"KL40143x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-ENGLISH.jpg?v=1724026728"},{"product_id":"box-of-50-cellarscience-hazy-new-england-ale-yeast-x-12g","title":"Box of 20 - CellarScience - HAZY New England Ale Yeast x 12g","description":"\u003cp\u003eFor hop-forward beer styles that you want bursting with tropical, fruity flavors and aromas, you can't go wrong fermenting with HAZY from CellarScience. HAZY will enhance the fruit-forward 'juicy' character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit. It will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when its finished. This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eHAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. 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Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451350784,"sku":"KL40150x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-HAZY.jpg?v=1724027676"},{"product_id":"box-of-50-cellarscience-baja-mexican-lager-yeast-x-12g","title":"Box of 20 - CellarScience - BAJA Mexican Lager Yeast x 12g","description":"\u003cp\u003eIf you're looking for a cold fermenting yeast with a neutral character, BAJA from CellarScience is the perfect candidate. Originally developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers and finishes dry. Allowing for the balanced expression of malt and hops, BAJA will become your go-to yeast for fermenting Mexican-style light lagers, dark lagers, and cold IPAs.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[70-\u003cspan\u003e100\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY108\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP940\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451416320,"sku":"KL40167x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-BAJA.jpg?v=1724026849"},{"product_id":"box-of-50-cellarscience-nectar-specialty-ale-yeast-x-12g","title":"Box of 20 - CellarScience - NECTAR Specialty Ale Yeast x 12g","description":"\u003cp\u003eA fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Like all CellarScience yeast, NECTAR is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. NECTAR has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eNECTAR yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. NECTAR yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 18-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 18-22°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e N\/A\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY100\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003eGluten-free\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the brink\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451514624,"sku":"KL40174x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Nectar.jpg?v=1724028792"},{"product_id":"box-of-50-cellarscience-monk-belgian-abbey-ale-yeast-x-12g","title":"Box of 20 - CellarScience - MONK Belgian Abbey Ale Yeast x 12g","description":"\u003cp\u003eA clean strain that will still impart some delicate dried fruit notes and restrained phenolics. Like all CellarScience yeast, MONK is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eMONK yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. MONK yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 16-25°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-25°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV (WY1762 12%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY106\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWY1762, WLP540\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451580160,"sku":"KL40181x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Monk.jpg?v=1724028688"},{"product_id":"box-of-50-cellarscience-saison-ale-yeast-x-12g","title":"Box of 20 - CellarScience - SAISON Ale Yeast x 12g","description":"\u003cp\u003eLike all CellarScience yeast, SAISON is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eSIASON yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. SAISON yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 17-24°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 17-24°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Low\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation:\u003c\/strong\u003e up to 95%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY107\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e Wyeast 3711, Belle Saison, WLP590\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451645696,"sku":"KL40198x20","price":91.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Saison.jpg?v=1724029136"},{"product_id":"box-of-50-cellarscience-berlin-german-lager-yeast-x-12g","title":"Box of 20 - CellarScience - BERLIN German Lager Yeast x 12g","description":"\u003cp\u003e\u003cspan\u003eA popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeast, BERLIN is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. BERLIN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter (2.5-4 grams per gallon) of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[68.38-\u003cspan\u003e102.56\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBERLIN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C \u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY105\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWLP820, WY2206,\u003cstrong\u003e \u003c\/strong\u003eS-23\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451711232,"sku":"KL40204x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-BERLIN.jpg?v=1724027462"},{"product_id":"box-of-50-cellarscience-voss-kveik-ale-yeast-x-12-g","title":"Box of 20 - CellarScience - VOSS Kveik Ale Yeast x 12 g","description":"\u003cp\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. Flocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[51.28-85.47g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eVOSS yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. VOSS yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 20-40°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 20-40°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-High\u003cbr\u003e\u003cstrong\u003eAlochol Tolerance:\u003c\/strong\u003e 16% ABV (LalBrew® Voss 12%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY110\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP520, OYL061\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848455577856,"sku":"KL40211x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-VOSS.jpg?v=1724030133"},{"product_id":"box-of-50-lalbrew-premium-series-nottingham-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Nottingham Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Nottingham\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Nottingham_Yeast.pdf?v=2662573692597752409\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Nottingham_Yeast.pdf?v=2662573692597752409\" target=\"_blank\"\u003eTechnical Data Sheet - Nottingham\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eGet your hands on a cult classic power house yeast. This yeast strain is known for its rapid \u0026amp; vigerous fermentation. Resulting in a clean crisp dry beer, not solely for Dry English Ales. This yeast can be used across the board of almost any style\u003c\/p\u003e\n\u003cp\u003eLalBrew® Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. \u003cbr\u003e\u003cbr\u003eLalBrew® Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium; color: rgb(0, 0, 0);\" data-mce-style=\"font-size: medium; color: rgb(0, 0, 0);\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Nottingham Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\" data-mce-style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Nottingham yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eHigh Attenuation and High Flocculation\u003cbr\u003eNeutral to slightly fruity and estery flavor and aroma\u003cbr\u003eThe optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C\u003cbr\u003e(50°F)* to 22°C (72°F)\u003c\/p\u003e\n\u003cp\u003e*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003cspan style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439196\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439196\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" data-mce-href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439197\" data-mce-style=\"color: rgb(0, 0, 0);\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439197\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/8703085b-64b8-40a4-d3ed-08dc3c1ec9e6\" data-mce-href=\"https:\/\/app.rapt.io\/profiles\/view\/8703085b-64b8-40a4-d3ed-08dc3c1ec9e6\"\u003e Lallemand Nottingham Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465244416,"sku":"KL12744x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-NOTTINGHAM.jpg?v=1724041236"},{"product_id":"box-of-50-lalbrew-premium-series-voss-kveik-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Voss Kveik Yeast x 11g","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Technical Data Sheet - Voss\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Voss\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eVoss Kveik yeast supports a wide range of fermentation temperatures between \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e25-40°C\u003c\/strong\u003e\u003c\/span\u003e (77-104°F) with a very high optimal range of \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within \u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003e2-3 days.\u003c\/span\u003e \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003eKveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. \u003cbr\u003e\u003cbr\u003eLalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eoptimal range of 35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. \u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Voss yeast:\u003cbr\u003ePercent solids 93% - 96%\u003cbr\u003eViability ≥ 5 x 10^9 CFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort, LalBrew Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. \u003cbr\u003e\u003cbr\u003eNeutral flavor profile across the temperature range with notes of orange and citrus. The optimal temperature range for LalBrew Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003eLallemands research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Voss_Kveik_Yeast.pdf?v=1680758537\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/1b8faff5-ad8b-4fd3-c5d4-08dc3c60707e\"\u003e Lallemand Voss Kveik Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465277184,"sku":"KL16537x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-VOSS.jpg?v=1724044783"},{"product_id":"box-of-50-lalbrew-premium-series-wit-belgian-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Wit Belgian Yeast x 11g","description":"\u003cp\u003e\u003ca title=\"Technical Data Sheet - Wit\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Wit_Belgian.pdf?v=1680763184\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Wit\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eLalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers.\u003c\/p\u003e\n\u003cp\u003eLalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew Wit Yeast:\u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 10^9 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 10^6 yeast cells \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 10^6 yeast cells\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003c\/p\u003e\n\u003cp\u003eMedium to High attenuation and Low flocculation\u003c\/p\u003e\n\u003cp\u003eAroma and flavor is somewhat estery with banana notes\u003cbr\u003eThe optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/e5cd9696-ea41-4209-0c05-08dc3c11df18\"\u003e Lallemand Wit Belgian Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465375488,"sku":"KL18265x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-WIT.jpg?v=1724049967"},{"product_id":"box-of-50-lalbrew-premium-series-diamond-lager-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Diamond Lager Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Diamond_Lager_Yeast.pdf?v=1680760039\" title=\"Technical Data Sheet - Diamond\" target=\"_blank\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Diamond_Lager_Yeast.pdf?v=1680760039\"\u003eTechnical Data Sheet - Diamond\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Propagation_-_Diamond_-_Lallemand_eea58eee-87fd-4e7b-835c-0fcd92936588.pdf?v=1680761804\" title=\"Best Practices - Propagation - Diamond Lager\" target=\"_blank\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Propagation_-_Diamond_-_Lallemand_eea58eee-87fd-4e7b-835c-0fcd92936588.pdf?v=1680761804\"\u003e\u003cstrong\u003eBest Practices - Propagation - Diamond Lager\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eLalBrew Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.\u003c\/p\u003e\n\u003cp\u003eDiamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest\/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\" data-mce-style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces pastorianus, a bottom-fermenting yeast.\u003cbr\u003eTypical Analysis of Diamond yeast:\u003cbr\u003ePercent solids 93% - 97%\u003cbr\u003eViability ≥ 5 x 109\u003cbr\u003eCFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(159, 10, 10);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\" data-mce-style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits:\u003cbr\u003e\u003cbr\u003eVigorous fermentation that can be completed in 5 days\u003cbr\u003e\u003cbr\u003eHigh attenuation and High flocculation\u003cbr\u003e\u003cbr\u003eNeutral flavor and aroma, typical of traditional lagers\u003cbr\u003e\u003cbr\u003eThe optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)\u003cbr\u003e\u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,\u003cbr\u003eyeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\" data-mce-href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan data-mce-style=\"color: #ef3e36;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: rgb(0, 0, 0);\" target=\"_blank\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" data-mce-style=\"color: #ef3e36;\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/979e62de-e1c6-4ff0-b703-08dc3ca6fe40\" data-mce-href=\"https:\/\/app.rapt.io\/profiles\/view\/979e62de-e1c6-4ff0-b703-08dc3ca6fe40\"\u003e Diamond Lager Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465408256,"sku":"KL16551x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_Box_-_DIAMOND.jpg?v=1724033966"},{"product_id":"box-of-50-lalbrew-premium-series-farmhouse-hybrid-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Farmhouse Hybrid Yeast x 11g","description":"\u003cp\u003eLalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Specification Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Specification_Sheet_-_Farmhouse_Yeast_-_Lallemand.pdf?v=1680766482\"\u003eLalBrew Farmhouse™ Specification Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Technical Data Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_Lalbrew_Premium_Series_-_Farmhouse_Yeast.pdf?v=1680766481\"\u003eLalBrew Farmhouse™ Technical Data Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Saison_Solutions_-_Lallemand_c3bae66d-cd37-4929-ae6b-9fe40afdfff7.pdf?v=1680766481\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices - Managing Diastaticus\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Diastaticus_-_Lallemand_5f763164-fba7-4190-b949-822ddf9902b4.pdf?v=1680766480\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices - Managing Diastaticus\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Additionally, this strain will not produce sulfurous off-flavours enhancing the saison yeast aroma characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Specification Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_1.pdf?v=1671442187\"\u003eLalBrew Farmhouse™ Specification Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Technical Data Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671442191\"\u003eLalBrew Farmhouse™ Technical Data Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eSuitable Beer Styles\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eFarmhouse style ales\u003c\/li\u003e\n\u003cli\u003eSaisons\u003c\/li\u003e\n\u003cli\u003eBelgian Pale ales\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand Saison yeast strains including their flavour, aroma, fermentation kinetics, flocculation, attenuation properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671442192\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices - Managing Diastaticus\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_4.pdf?v=1671442195\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices - Managing Diastaticus\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_c8d734be-e1f9-41c0-a9b5-74a1b8f0aba4.pdf?v=1680766543\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4b3a0437-7fac-4a83-e568-08dc3d87b33c\"\u003e Lallemand Farmhouse Hybrid Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465539328,"sku":"KL23863x50","price":349.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-FARMHOUSE.jpg?v=1724038098"},{"product_id":"box-of-50-lalbrew-premium-series-verdant-ipa-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Verdant IPA Yeast x 11g","description":"\u003cp\u003eSelected for its fermentation performance and its unique sensory characteristics which make it suitable for modern IPA styles with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh apricot flavour with notes of tropical and citrus fruit aroma\u003c\/li\u003e\n\u003cli\u003eSome sweeter notes such as Vanilla, creamy\u003c\/li\u003e\n\u003cli\u003eIncreased mouthfeel\u003c\/li\u003e\n\u003cli\u003eLight and soft balanced palate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"color: #ef3e36;\" data-mce-style=\"color: #ef3e36;\"\u003eSuitable Beer Styles\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNEIPA\u003c\/li\u003e\n\u003cli\u003eEnglish IPA\u003c\/li\u003e\n\u003cli\u003eAmerican Pale\u003c\/li\u003e\n\u003cli\u003eEnglish Bitter\u003c\/li\u003e\n\u003cli\u003eSweet Stout\u003c\/li\u003e\n\u003cli\u003eStout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOptimum Temperature Range: 18°C (64°F) to 23°C (73°F).\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions_cc00d1ce-e534-4391-8f58-94d980b157cb.pdf?v=1680763733\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan data-mce-style=\"color: #ef3e36;\"\u003e\u003ca style=\"color: #ef3e36;\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" target=\"_blank\" data-mce-style=\"color: #ef3e36;\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/5e5eaad2-327a-4c23-ca76-08dc4115188c\"\u003e Lallemand Verdant Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465572096,"sku":"KL18401x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-VERDANTIPA.jpg?v=1724044568"},{"product_id":"box-of-50-lalbrew-premium-series-cbc-1-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - CBC-1 Yeast x 11g","description":"\u003cp\u003eLalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure.\u003c\/p\u003e\n\u003cp\u003eThe flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e(Cask \u0026amp; Bottle Conditioning Yeast)\u003c\/strong\u003e\u003cbr\u003eLalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure.\u003c\/p\u003e\n\u003cp\u003eThe flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® CBC-1 yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  1 x 10^10 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 10^6 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 10^6 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003ePrimary Fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at\u003cbr\u003e20°C (68°F) LalBrew® CBC-1 yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eNeutral aroma and flavor\u003c\/p\u003e\n\u003cp\u003eLalBrew® CBC-1 does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures\u003cbr\u003eaccording to desired result\u003cbr\u003eThe optimal temperature for primary fermentation with CBC-1 yeast when\u003cbr\u003eproducing traditional styles is 20°C(72°F)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRefermentation\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest used for refermentation purpose conducted preferably with priming sugars such as dextrose.\u003cbr\u003eRefermentation can be completed in 2 weeks at the recommended temperatures.\u003cbr\u003eThe optimal temperature range for CBC-1 yeast when refermenting is 15°C(59°F) to 25°C(77°F).\u003cbr\u003eCBC-1 contains an adequate reservoir of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle.\u003cbr\u003eTemperature and inoculation rate can be adapted in order to achieve desired results. If the beer is  partially carbonated, the sugar addition can be reduced.\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465932544,"sku":"KL13635x50","price":302.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-CBC-1.jpg?v=1724033629"},{"product_id":"box-of-50-lalbrew-premium-series-abbaye-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Abbaye Yeast x 11g","description":"\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Abbaye_Yeast.pdf?v=1680755709\" title=\"Technical Data Sheet - Abbaye\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Abbaye\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. \u003cbr\u003e\u003cbr\u003eAt lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003c\/p\u003e\n\u003cp\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 10^9 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand Saison yeast strains including their flavour, aroma, fermentation kinetics, flocculation, attenuation properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Saison_Solutions_-_Lallemand_8c9b5714-08a0-4d38-937c-1d5d3ac497fc.pdf?v=1680755708\" title=\"Lallemand Saison Yeast - Best Practices\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Diastaticus_-_Lallemand_46aee45b-5914-40d3-8b76-4ed485cfaae3.pdf?v=1680755705\" title=\"Lallemand Saison Yeast - Best Practices - Managing Diastaticus\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices - Managing Diastaticus\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits: Vigorous fermentation that can be completed in 4 days.\u003cbr\u003eHigh attenuation and Medium to High flocculation. Aroma and flavor is fruity and spicy with a hint of alcohol. \u003cbr\u003eThe optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F). \u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/1239baa6-fe16-48e9-a13a-a5c0eec97c74\"\u003eAbbaye Belgian Style Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848465965312,"sku":"KL13628x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-Abbaye.jpg?v=1724030703"},{"product_id":"box-of-50-lalbrew-premium-series-windsor-ale-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Windsor Ale Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Windsor\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Windsor_Ale_Yeast.pdf?v=13194765202011316823\" rel=\"noopener\" target=\"_blank\"\u003eTechnical Data Sheet - Windsor\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWindsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts 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 and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eLalBrew® Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Windsor Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Windsor yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eMedium attenuation and Low flocculation\u003cbr\u003eFruity and Estery flavor and aroma, typical of traditional English style ales\u003cbr\u003eThe optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F)\u003cbr\u003eWindsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).\u003cbr\u003eMaltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439565\" rel=\"noopener\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439567\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/061222a3-831a-45bc-5aa8-08dc3cb28f7b\"\u003e Lallemand Windsor British Style Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848466096384,"sku":"KL13598x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-WINDSOR.jpg?v=1724046853"},{"product_id":"box-of-50-wild-brew-philly-sour-11g-lallemand","title":"Box of 50 - Wild Brew - Philly Sour 11g (Lallemand)","description":"\u003cp\u003eWildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention. \u003cbr\u003e\u003cbr\u003eAroma: Sour, Red Apple, Stone Fruit and Peach\u003cbr\u003eAttenuation: High\u003cbr\u003eFermentation Range: 20°C to 25°C\u003cbr\u003eFlocculation: High\u003cbr\u003eAlcohol Tolerance: 9%\u003cbr\u003ePitching Rate: 50-100g\/hL tp achieve a minimum of 0.5-1 million viable cells\/mL\u003c\/p\u003e\n\u003cp\u003eWildBrew Philly Sour is a unique species of Lachancea selected from nature by the University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT\/US20 18\/043 148). \u003cbr\u003eWildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention. \u003cbr\u003e\u003cbr\u003eWildBrew Philly Sour is an ideal yeast for traditional styles such as:\u003cbr\u003e- Berliner Weiss\u003cbr\u003e- Gose\u003cbr\u003e- American Lambic Style\u003cbr\u003e- American Wild Ales\u003cbr\u003e- Experimental Ales\u003c\/p\u003e\n\u003cp\u003eand its resistance to hops make it perfect for \u003cstrong\u003eSour IPA’s.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eWildBrew Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.\u003cbr\u003eTypical Analysis of Philly Sour Yeast:\u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 96%\u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 1 x 10^9 CFU per gram of dry yeast\u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e WildBrew Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM\u003cbr\u003e\u003cstrong\u003eSTA1 gene\u003c\/strong\u003e Pure strain is STA1 negative Contamination is undetectable by PCR test\u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt;1 per 1 x 10^6 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew Philly Sour yeast exhibits: Fermentation that can be completed in 10 days.\u003cbr\u003eHigh attenuation and High flocculation.\u003cbr\u003eAroma and flavor is sour, red apple and stone fruit, notably peach.\u003cbr\u003eThe optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).\u003cbr\u003e\u003cbr\u003eIn the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.\u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/22461a70-df4b-48da-5aa9-08dc3cb28f7b\"\u003eLallemand Philly Sour Wild Brew Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848466129152,"sku":"KL18418x50","price":322.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-PhillySour.jpg?v=1724047159"},{"product_id":"box-of-50-lalbrew-premium-series-munich-classic-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Munich Classic Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439637\" title=\"Technical Data Sheet - Munich Classic\" target=\"_blank\"\u003eTechnical Data Sheet - Munich Classic\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. \u003cbr\u003e\u003cbr\u003eThis strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. \u003cbr\u003e\u003cbr\u003eA true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 109 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits: Vigorous fermentation that can be completed in 4 days. \u003cbr\u003eMedium to High attenuation and Low flocculation. \u003cbr\u003eAroma and flavor is balanced with prominent notes of banana and clove. \u003cbr\u003eThe optimal temperature range for Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F). Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_1.pdf?v=1671439636\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: rgb(0, 0, 0);\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4da7ab33-f6fe-4876-a2ac-08dc3c1532b8\"\u003e Lallemand Munich Classic Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848466194688,"sku":"KL13611x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-MUNICHCLASSIC.jpg?v=1724040579"},{"product_id":"box-of-50-lalbrew-premium-series-bry-97-yeast-x-11g-american-west-coast-ale","title":"Box of 50 - LalBrew Premium Series - BRY-97 Yeast x 11g (American West Coast Ale)","description":"\u003cp\u003e\u003ca title=\"Technical Data Sheet - BRY-97\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_BRY-97_Yeast.pdf?v=16816716993581242409\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - BRY-97\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca title=\"Best Practices - Biotransformation - BRY-97\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Biotransformation_-_Lallemand.pdf?v=9086253157126085519\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eBest Practices - Biotransformation\u003c\/strong\u003e -\u003cstrong\u003e BRY-97\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis West Coast Ale yeast is used for a clean neutral profile that is able to attenuate the majority of fermentable sugars in your wort. BRY-97 also has no overwhelming characteristics meaning that it will help showcase the your aroma and flavour.\u003c\/p\u003e\n\u003cp\u003eLalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute.\u003cbr\u003eCulture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.\u003cbr\u003e\u003cbr\u003eThrough expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. \u003cbr\u003e\u003cbr\u003eTraditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen\/Rye, Old Ale and American Barleywine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® BRY-97 yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests.\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBrewing PropertiesIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® BRY-97 yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eMedium to High Attenuation and High Flocculation\u003cbr\u003eAroma and flavor is neutral with slight ester notes.\u003cbr\u003eThe optimal temperature range for LalBrew® BRY-97 yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439233\" rel=\"noopener\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/7f847726-07e2-4174-62d3-08dc3c20ce8e\"\u003eBRY-97 American West Coast Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_4.pdf?v=1671439235\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848466227456,"sku":"KL12751x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-BRY-97.jpg?v=1724033048"},{"product_id":"box-of-50-lalbrew-premium-series-new-england-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - New England Yeast x 11g","description":"\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_New_England_Yeast.pdf?v=1680753218\" title=\"Technical Data Sheet - New England\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - New England\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eLalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.\u003c\/p\u003e\n\u003cp\u003eA typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eLalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/p\u003e\n\u003cp\u003eLalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach. \u003cbr\u003e\u003cbr\u003eThrough expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew®  New England Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  1 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eFermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.\u003c\/p\u003e\n\u003cp\u003eMedium to high attenuation and Medium flocculation.\u003c\/p\u003e\n\u003cp\u003eNeutral to slightly fruity and estery flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F).\u003c\/p\u003e\n\u003cp\u003eLag phase can be longer when compared with other strains, ranging from 24-36 hours.\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions_e86c9355-e464-43e2-a955-291351d5c9ce.pdf?v=1680753219\" title=\"Lallemand IPA Yeast - Best Practices\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: rgb(0, 0, 0);\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/2c2f214d-a67c-421d-d2fb-08dc3cfe0e2a\"\u003e Lallemand New England Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848466325760,"sku":"KL13604x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-NEWENGLAND.jpg?v=1724040953"},{"product_id":"box-of-50-lalbrew-premium-series-pomona-hybrid-ipa-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - Pomona Hybrid IPA Yeast x 11g","description":"\u003cp\u003eNamed after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavour profile with notes of peach, citrus, and tropical fruits. This strain was developed using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. \u003c\/p\u003e\n\u003cp\u003eIf you have previously used the liquid version of Pomona, we have found that the dried version performs equivalently to the liquid version. \u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848466391296,"sku":"KL40655x50","price":379.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LallemandBox-Pomona.jpg?v=1724043629"},{"product_id":"500g-brick-kegland-angel-yellow-label-yeast","title":"500g Brick - KegLand Angel - Yellow Label Yeast","description":"\u003cp\u003eAngel Yellow Label Yeast is a complex mix of Yeast, Rhizopus (fungi), and enzymes (Alpha-Amylase and Glucoamylase and Phytase).  The unique nature and make up of Angel Yellow Label Yeast enables you to ferment your starches without a Saccharification or cereal cook or mash step.\u003c\/p\u003e\n\u003cp\u003eWidely used in China and across Asia for making Baiju Rice Wines and Liquors.  In some European counties, the Yellow Label Angel Yeast is used in whisky or vodka brewing and distillation.  It is also a very popular koji starter in Russia, New Zealand and some other counties.  Yellow Label Angel Yeast makes fermentation automatic and its incredibly easy to use.  You only need your starch raw materials, such as maize, corn, rice, add some water and Yellow Label Angel Yeast, then the process will commence, therefore, it is very convenient for beginners and people looking for a no fuss fermentation before distillation.\u003c\/p\u003e\n\u003cp\u003eAngel Leaven (yellow label angel yeast) is a specially selected high-quality alcohol yeast strain and complex nutrients and enzymes for alcohol beverage fermentation, it is suitable for the production of all kinds of starch raw materials under cooking and non-cooking process. It has the characteristics of easy to use, strong applicability, stable quality and safety.\u003c\/p\u003e\n\u003cp\u003eAngel leaven (yellow label angel yeast) is a specially selected strain and complex nutrients for alcohol beverage fermentation under non-cook­ing process.  \u003c\/p\u003e\n\u003ch3\u003ePack Size:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e500g Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eStorage condition and shelf life:\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a cool, dry, well ventilated place below 20℃.  We recommend refrigeration if possible.\u003c\/li\u003e\n\u003cli\u003eThe distiller’s yeast will be ineffective after being heated or dampened.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGuidance for Use:\u003c\/h3\u003e\n\u003ch3\u003eNo cereal or starch cook \/ mash process:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eProcessing the raw materials to make the starch come out.\u003c\/li\u003e\n\u003cli\u003eAdd 0.6-0.8% angel leaven to raw material (For 7kg starch material, add 50-100g Angel Leaven Yellow Label Yeast)\u003c\/li\u003e\n\u003cli\u003eAdd 2.5-3.0 times water to the raw material and stir well (For 7kg starch material add water upto 28L)\u003c\/li\u003e\n\u003cli\u003eFermentation at 30℃ for 15-25 days and the first 36 hours, stir every 12 hours to prevent material precipitation, seal the fermentation after no precipitation when stirred.\u003c\/li\u003e\n\u003cli\u003eWhen the fermentation liquid is calm and free of bubbles, the liquid is pale yellow, the raw material sinks to the bottom of the container and the raw material has no white core, it means the fermentation is complete.  You can move forward to distill it to liquor.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eFor Cereal Cooking or Mashing process:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSteam raw materials and make it saccharification.\u003c\/li\u003e\n\u003cli\u003ePrepare water of 5 to 10 times the weight of angel leaven required (about 5% of raw materials) and adjust the temperature to 30-35 ℃. Then dissolve Angel leaven into water completely, standing for 10-20 minutes (For exemple 150-200g Angel leaven for 30kg raw materials)\u003c\/li\u003e\n\u003cli\u003eWhen the temperature of the raw materials at 25-33℃, pour the mixture into the raw material evenly, seal the fermentation.\u003c\/li\u003e\n\u003cli\u003eAfter 7-15days of fermentation, the temperature dropped to room temperature and slightly decreased, the raw material has no white core, the mouth tastes of alcohol and a little sour, the nose smells alcohol obviously, that means the fermentation is ended. At this time, you can distil it to liquor.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":46066587369728,"sku":"KL41751","price":19.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL41751-500gBrick-KegLandAngel-YellowLabelYeast-01.jpg?v=1730954434"},{"product_id":"500g-brick-kegland-angel-ag-2-yeast","title":"500g Brick - KegLand Angel - AG-2 Yeast","description":"\u003cp\u003eIt has a short lag time, fast and strong fermentation, clean body, and balanced taste. It also has high glucose and ethanol tolerance, and the use of saccharification enzyme preparation can improve the utilization of maltotriose and dextrin.\u003c\/p\u003e\n\u003ch3\u003ePack Size:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e500g Vacuum Packed \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTypical Analysis:\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMoisture: ≤7%\u003c\/li\u003e\n\u003cli\u003eLiving yeast cell: ≥10 billion cfu\/g\u003c\/li\u003e\n\u003cli\u003eWild yeast: ≤1000 cfu\/g\u003c\/li\u003e\n\u003cli\u003eTotal number of colonies: ≤ 5000 cfu\/g\u003c\/li\u003e\n\u003cli\u003eLactobacillus: ≤1000 cfu\/g\u003c\/li\u003e\n\u003cli\u003ePathogenic microorganisms: not detectable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCharacteristics:\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFermentation temperature: 25~35℃\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance: 18°% (v\/v)\u003c\/li\u003e\n\u003cli\u003eApparent fermentation: 80%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerformance:\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0002\/9006\/2342\/files\/AngelYeastAG-2UtilisationofSugar_480x480.png?v=1704949014\"\u003e\u003c\/p\u003e\n\u003ch3\u003eDosage:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e0.5～1.0g\/L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDirections for Use:\u003c\/h3\u003e\n\u003cp\u003eRehydrate the yeast in 5-10 times its volume of lukewarm water or low-concentration wort (mix with 1\/3 fermented wort and 2\/3 water) at 22～30℃, and leave to rest for 7～15 minutes, gently stir and then leave it for 10～15 minutes to pitch into fermentor.\u003c\/p\u003e\n\u003ch4\u003eStorage condition and shelf life:\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eAG-2 should be stored in low temperature and dry place away from temperature above 25°C or humidity, and in such conditions, the product is stable for 24 months. Opened packages can be sealed and used within 7 days.  Production to Expiry Date is 2 years.\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":46066587631872,"sku":"KL41775","price":19.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL41775-500gBrick-KegLandAngel-AG-2Yeast-01.jpg?v=1730958353"},{"product_id":"500g-brick-kegland-angel-red-label-yeast","title":"500g Brick - KegLand Angel - Red Label Yeast","description":"\u003cp\u003eAngel Red Label yeast is resistant to high temperatures, abv and acidity. \u003c\/p\u003e\n\u003cp\u003eIt can be used in spirit brewing that includes starchy materials such as dry sweet potato, maize, rice, cassava, sorghum, etc. and materials as molasses.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis makes is perfect for fermenting vodka and rum in high temperature climates.\u003c\/p\u003e\n\u003ch4\u003ePack Size:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e500g Vacuum Packed \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCharacteristics:\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFermentation temperature: 28~42℃\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance: 17°% (v\/v)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eIndex:\u003c\/h4\u003e\n\u003ctable width=\"547\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr class=\"firstRow\"\u003e\n\u003ctd height=\"26\" valign=\"top\" width=\"277\"\u003e\n\u003cp\u003eItem\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd height=\"26\" width=\"270\"\u003e\n\u003cp\u003eIndex\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd valign=\"top\" width=\"277\"\u003e\n\u003cp\u003eMoisture % ≤\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"270\"\u003e\n\u003cp\u003e6. 5\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd valign=\"top\" width=\"277\"\u003e\n\u003cp\u003eThe rate of living yeast cell % ≥\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"270\"\u003e\n\u003cp\u003e75. 0\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd valign=\"top\" width=\"277\"\u003e\n\u003cp\u003eTotal yeast Count (108 \/g)≥\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"270\"\u003e\n\u003cp\u003e250\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd valign=\"top\" width=\"277\"\u003e\n\u003cp\u003eTotal bacteria count ≤\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"270\"\u003e\n\u003cp\u003e100000\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd valign=\"top\" width=\"277\"\u003e\n\u003cp\u003eSalmonella\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"270\"\u003e\n\u003cp\u003eNegative\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eDirections for use:\u003c\/h4\u003e\n\u003cp\u003e1. Add yeast directly into fermentation tank.\u003c\/p\u003e\n\u003ch4\u003eDosage:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e0.25～0.3g\/L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eNutrition required by yeast culture:\u003c\/h4\u003e\n\u003cp\u003eNitrogen source, phosphor source, magnesium ion, zinc ion, etc.\u003c\/p\u003e\n\u003ch4\u003eStorage condition and shelf life:\u003c\/h4\u003e\n\u003cp\u003eRed Label should be stored in low temperature and dry place away from temperature above 25°C or humidity, and in such conditions, the product is stable for 24 months. Opened packages can be sealed and used within 7 days.  Production to Expiry Date is 2 years.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":46658881487104,"sku":"KL45513","price":17.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500gBrick-KegLandAngel-RedLabelYeast1.jpg?v=1747205933"},{"product_id":"500g-bick-kegland-angel-nx16-yeast","title":"500g Brick - NX16 - KegLand Angel - Wine Yeast","description":"\u003cul data-hveid=\"CCEQAQ\" data-ved=\"2ahUKEwirvKym1cCOAxVq3jgGHTHPGQoQm_YKegQIIRAB\"\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17152729936212836531\"\u003e\u003cspan\u003e\u003cstrong\u003eTemperature Tolerance:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17152729936212839272\"\u003e\u003cspan\u003eNX16 can ferment within a wide temperature range, typically between 10°C and 30°C (50°F - 86°F).\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17152729936212836562\"\u003e\u003cspan\u003e\u003cstrong\u003eFermentation Performance:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17152729936212839303\"\u003e\u003cspan\u003eIt's known for its ability to ferment promptly, stably, and thoroughly.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17152729936212836593\"\u003e\u003cspan\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17152729936212839334\"\u003e\u003cspan\u003eIt exhibits good flocculation after fermentation, which helps clarify the wine.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17152729936212836624\"\u003e\u003cspan\u003e\u003cstrong\u003eAroma Enhancement:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17152729936212839365\"\u003e\u003cspan\u003eNX16 is known to enhance varietal aromas, particularly in red wines.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17152729936212836655\"\u003e\u003cspan\u003e\u003cstrong\u003eSuitable for:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17152729936212839396\"\u003e\u003cspan\u003eIt's well-suited for a range of red wines, including Cabernet Sauvignon, Cabernet Franc, and Pinot Noir, and can also be used for white wines.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17152729936212836686\"\u003e\u003cspan\u003e\u003cstrong\u003eAdditional Benefits:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17152729936212839427\"\u003e\u003cspan\u003eIt can contribute to good tannin and pigment extraction, and produces polysaccharides, resulting in a balanced and full-bodied flavour.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17152729936212836717\"\u003e\u003cspan\u003e\u003cstrong\u003eLow By-products:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17152729936212839458\"\u003e\u003cspan\u003eIt produces low levels of volatile acids and other undesirable by-products.\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":46827657068800,"sku":"KL47418","price":22.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47418500gBrick-NX16-KegLandAngel-WineYeast_a478030f-d01a-429f-a5f4-7ab362845e78.jpg?v=1752644606"},{"product_id":"500g-pm16-yeast","title":"500g Brick - PM16 (Prise de Mousse) - KegLand Angel - Wine Yeast","description":"\u003cp\u003eIt is particularly well-suited for secondary fermentation in sparkling wine production and can ferment a wide range of wine styles, including aromatic reds\u003cspan\u003e, whites, and late harvest wines. \u003c\/span\u003e\u003cspan\u003ePM16 exhibits strong fermentation capabilities with a relatively clean and neutral aroma, making it a popular choice for various winemaking projects.\u003c\/span\u003e\u003cspan class=\"pjBG2e\" data-cid=\"51bfa811-5b39-4a55-b6dd-cb500e338109\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-hveid=\"CDYQAQ\" data-ved=\"2ahUKEwi8tKCp1MCOAxVn3jgGHcdDCvYQm_YKegQINhAB\"\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17874082688722969462\"\u003e\u003cspan\u003e\u003cstrong\u003eVersatile:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17874082688722972501\"\u003e\u003cspan\u003ePM16 is a general-purpose yeast that can be used for a wide variety of wine styles.\u003c\/span\u003e\u003cspan class=\"pjBG2e\" data-cid=\"b3abeca4-4abd-4913-bcd9-ead40ed79498\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRobust:\u003c\/strong\u003e \u003cspan data-huuid=\"17874082688722969330\" style=\"font-size: 0.875rem;\"\u003eIt is known for its ability to ferment under challenging conditions, including low nitrogen levels, low temperatures, and high alcohol levels (up to 18%).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeutral Aroma:\u003c\/strong\u003e \u003cspan data-huuid=\"17874082688722970255\" style=\"font-size: 0.875rem;\"\u003ePM16 produces a clean, neutral aroma profile, which allows the varietal character of the grapes to shine through.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e \u003cspan data-huuid=\"17874082688722971180\" style=\"font-size: 0.875rem;\"\u003eIt ferments well within the 15-25°C (59-77°F) range.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoaming:\u003c\/strong\u003e \u003cspan data-huuid=\"17874082688722972105\" style=\"font-size: 0.875rem;\"\u003ePM16 is a low foam producer.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSO2 Tolerance:\u003c\/strong\u003e \u003cspan data-huuid=\"17874082688722968934\" style=\"font-size: 0.875rem;\"\u003eIt has a high tolerance for sulfur dioxide (SO2).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e \u003cspan data-huuid=\"17874082688722969859\" style=\"font-size: 0.875rem;\"\u003ePM16 can tolerate high alcohol levels, up to 18%.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecondary Fermentation:\u003c\/strong\u003e \u003cspan data-huuid=\"17874082688722970784\" style=\"font-size: 0.875rem;\"\u003eIt is a popular choice for secondary fermentation in sparkling wine production.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-huuid=\"17874082688722968670\"\u003e\u003cspan\u003e\u003cstrong\u003eClean Fermentation:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-huuid=\"17874082688722971709\"\u003e\u003cspan\u003eIt is known for producing a clean fermentation with low levels of volatile acidity (VA) and hydrogen sulfide (H2S).\u003c\/span\u003e\u003cspan class=\"pjBG2e\" data-cid=\"fa034193-5b22-45a5-b2df-2e86ea2fd0c9\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":46827657134336,"sku":"KL47401","price":22.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47401500gBrick-PM16-KegLandAngel-WineYeast.jpg?v=1752643922"},{"product_id":"5kg-stabfresh-yeast-mannoproteins","title":"5kg - STABFRESH - KegLand Angel - Wine Yeast Mannoproteins","description":"\u003cp\u003eStabFresh is a new selected specific mannoprotein preparation with high antioxidant polypeptides from for protection against oxidation and stabilisation of tartaric and colloidal in wines. StabFresh is designed for fresh and fruity white, rose and red wines.\u003cbr\u003eThe mannoprotein in StabFresh has an excellent ability to modify and stabilize the wines colloidal balance, to preserves and ensures the tartaric stabilisation capacity, and antioxidant polypeptides in StabFresh, naturally coming from yeast, protects wines against oxidation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003eSuitable for white, rose and red wines, highly recommended for white and rose wine.\u003cbr\u003eComes form yeast, and naturally present in wine.\u003c\/p\u003e\n\u003cp\u003eContributes to stabilisation of tartrates and colloids in wine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProtects wines against oxidation during transport, storage and aging, promote fruity aroma and freshness of wine.\u003c\/p\u003e\n\u003cp\u003eImproves the organoleptical quality of wines, such as structure, mouthfeel and roundness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage\u003c\/strong\u003e: 0.1-0.3 g\/L or 10-30 g\/hL.\u003cbr\u003eDissolve the product in 10 times its weight of must or warm water, and suspend it well with no lumps and then directly add it to the tank to mix through pump-over.\u003cbr\u003e\u003cstrong\u003eUsing stage:\u003c\/strong\u003e it is recommended at the end of the fermentation, during MLF, during wine aging before bottling.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":46827657265408,"sku":"KL47432","price":1495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/WineYeastMannoproteins.jpg?v=1753056441"},{"product_id":"box-of-50-lalbrew-premium-series-house-ale-yeast-x-11g","title":"Box of 50 - LalBrew Premium Series - House Ale Yeast x 11g","description":"\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSuperior Fermentation Performance\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThe LalBrew House Ale is a next-generation performance yeast strain that has been selected by Escarpment Labs due to its extremely fast and incredibly clean fermentation, making it the perfect versatile house strain to meet your brewing needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThis strain allows brewers to achieve greater efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability and quick cleanup of off-flavours like acetaldehyde and diacetyl.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSuitable Beer Styles\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eLalBrew House Ale is suitable for a wide range of beer styles due to its neutral fermentation profile, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIPA's\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eBlonde Ales\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eStouts\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eBenefits of House Ale Fermentation\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eFaster fermentations - to save time and space\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eShorter maturation time - accelerated clean-up of diacetyl and acetaldehyde\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHigh stress tolerance - capable of handling difficult fermentations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eExcellent repitchability - genetically stable and proven consistency in key brewing paramters.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHigh FAN uptake - more stable final product\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eNeutral flavour profile - Versatile for a wide range of ales.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHow does the LalBrew House Ale compare to other neutral LalBrew Strains?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"has-border no-shadow accordion-item\"\u003e\n\u003cdiv id=\"accordion-8680-1\" class=\"accordion-collapse collapse show\" aria-labelledby=\"accordion-8680-1\" data-bs-parent=\"#accordion-8680\"\u003e\n\u003cdiv class=\"accordion-body\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003cp\u003e\u003cspan class=\"TextRun SCXW220660567 BCX8\" lang=\"EN-CA\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SCXW220660567 BCX8\"\u003eLalBrew\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e® House Ale is a\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW220660567 BCX8\"\u003ehigh performance\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003eale yeast of British origin like\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SCXW220660567 BCX8\"\u003eLalBrew\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003eNottingham™, but with neutral flavour characteristics more\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun AdvancedProofingIssueV2Themed SCXW220660567 BCX8\"\u003esimilar to\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003ean American ale yeast such as\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SCXW220660567 BCX8\"\u003eLalBrew\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003eBRY-97™.\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"EOP SCXW220660567 BCX8\" data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"has-border no-shadow accordion-item\"\u003e\n\u003cdiv class=\"accordion-header\" id=\"heading-accordion-8680-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSpecifications\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eStrain:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eBeer Styles: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eAmerican IPA\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eAttenuation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e 78-86%\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eTemperature Range: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e16 - 22°C (61 - 72°F)\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eFlocculation: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eMedium\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eAroma: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eNeutral\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eAlcohol Tolerance: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e14% ABV\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003ePitching Rate: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e50-100g\/hL\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47065777373440,"sku":"KL49191x50","price":317.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL49191x50LalBrew-HouseAleYeast11g.jpg?v=1759465983"},{"product_id":"500g-brick-cellarscience-maison-belgian-ale-yeast","title":"500g Brick - CellarScience - MAISON Belgian Ale Yeast","description":"\u003ch2\u003eMAISON: The Go-To Belgian Yeast for Complex Fruit, Clove, and Spice\u003c\/h2\u003e\n\u003cp\u003eMAISON is your next \u003cb\u003ego-to Belgian yeast strain\u003c\/b\u003e, designed perfectly for a wide range of Belgian-style beers, including Blondes, Tripels, and Quads. This versatile strain allows you to dial in your desired profile: robust and pronounced at high temperatures, or subtle and nuanced at lower temperatures, consistently delivering professional-grade results.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🥂 Styles \u0026amp; Flavour Profile: Dial in Your Belgian Character\u003c\/h2\u003e\n\u003cp\u003eMAISON provides a complex, moderately sweet malt background complemented by rich fermentation notes of fruit, clove, and spice, making it a true workhorse for Belgian brewing.\u003c\/p\u003e\n\u003ch3\u003eTemperature-Driven Flavour Control\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRobust Flavours (High Temp):\u003c\/b\u003e Fermenting near \u003cspan class=\"math-inline\" data-math=\"24^\\circ\\text{C}\"\u003e24­­­°c\u003c\/span\u003e (75°f) yields pronounced notes of \u003cb\u003efruit, clove, and spice\u003c\/b\u003e alongside a moderately sweet malt character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Nuance (Low Temp):\u003c\/b\u003e Fermenting near \u003cspan class=\"math-inline\" data-math=\"18^\\circ\\text{C}\"\u003e18°c \u003c\/span\u003e(\u003cspan class=\"math-inline\" data-math=\"64^\\circ\\text{F}\"\u003e64°f\u003c\/span\u003e) showcases the same characteristics but in a \u003cb\u003esubtler, more nuanced profile\u003c\/b\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eMAISON’s versatility covers the entire spectrum of Belgian styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eBelgian Blondes \u0026amp; Witbiers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDubbels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTripels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eQuads\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eMAISON combines a wide fermentation range with high attenuation and superior cell counts, ensuring reliable and consistent performance across both homebrew and craft brew settings.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e18-24°C (64-75°F)\u003c\/b\u003e, with characteristics shifting throughout this range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation rate of approximately \u003cb\u003e80-90%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Low to medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno rehydration\u003c\/b\u003e necessary, ensuring ease of use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eMAISON bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Liter (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eFor high-gravity Belgian ales, dosage may be increased to 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820634880,"sku":"KL48002","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48002-500gBrick-CellarScience-MAISONBelgianAleYeast-01.jpg?v=1763347831"},{"product_id":"500g-brick-cellarscience-big-ben-english-ale-yeast","title":"500g Brick - CellarScience - BIG BEN English Ale Yeast","description":"\u003ch2\u003eBIG BEN: The High Flocculation, Malt-Forward Ale Yeast\u003c\/h2\u003e\n\u003cp\u003eBIG BEN, just like its iconic namesake, is big in all the right ways. Known for its \u003cb\u003eexceptional flocculation\u003c\/b\u003e, this yeast settles quickly, leaving your beer \u003cb\u003ebright and clear\u003c\/b\u003e. With impressive \u003cb\u003ealcohol tolerance\u003c\/b\u003e (comfortably fermenting beers up to \u003cb\u003e12% ABV\u003c\/b\u003e) and high attenuation, BIG BEN provides professional-grade performance for craft brewers.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍺 Styles \u0026amp; Flavour Profile: Neutrality that Shines\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is proudly \u003cb\u003emalt-forward\u003c\/b\u003e, allowing your grain bill and chosen ingredients to truly shine through. Its \u003cb\u003eneutral profile\u003c\/b\u003e enhances malt sweetness and hop character without imposing its own flavours, resulting in clean, crisp beers with remarkable clarity.\u003c\/p\u003e\n\u003ch3\u003eIdeal for a Wide Variety of Ale Styles\u003c\/h3\u003e\n\u003cp\u003eBIG BEN’s versatility and clean fermentation make it perfect for a broad range of beers where visual appeal and a neutral base are essential:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003ePale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eESBs \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is designed for efficiency and reliability, offering top-tier performance data for consistent brewing results. Every batch undergoes PCR testing for quality assurance.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cp\u003eThis yeast is optimized for ease of use and consistent results across various brewing conditions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e 15-22°C (59-72°F). \u003ci\u003eIt comfortably ferments across a wide temperature range of 55°F to 78°F.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with no pre-oxygenation or rehydration required before pitching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves a high attenuation rate of \u003cb\u003e75-82%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e, suitable for both session and high-gravity beers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eBIG BEN bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820667648,"sku":"KL47999","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47999-500gBrick-CellarScience-BIGBENEnglishAleYeast-01.jpg?v=1763348376"},{"product_id":"500g-brick-cellarscience-ne-hazy-ale-yeast","title":"500g Brick - CellarScience - NE HAZY Ale Yeast","description":"\u003ch2\u003e☁️ NE HAZY: The Haze Specialist for Stable Turbidity and Juicy Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is our latest strain uniquely adapted for \u003cb\u003ehazy beer styles\u003c\/b\u003e, specializing in enhancing mouthfeel and \u003cb\u003eturbidity\u003c\/b\u003e. The yeast releases mannoproteins and forms stable protein-polyphenol complexes, creating a \u003cb\u003elasting, pillowy haze\u003c\/b\u003e while maximizing hop saturation and contributing a soft, full-bodied texture to your brew.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Hop Saturation and Exceptional Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is a biotransforming powerhouse that modifies hop-derived polyphenols and interacts with compounds from wheat and oats to lock haze in suspension and boost fruit-forward hop character.\u003c\/p\u003e\n\u003ch3\u003eHaze Stability and Texture\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003ePillowy Haze:\u003c\/b\u003e Releases mannoproteins and creates stable complexes to build and maintain an exceptionally \u003cb\u003estable, lasting haze\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMouthfeel:\u003c\/b\u003e Contributes a soft, \u003cb\u003efull-bodied texture\u003c\/b\u003e and enhances the beer’s overall juicy character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop Biotransformation:\u003c\/b\u003e Amplifies tropical and citrus notes, transforming hop precursors into free thiols like Grapefruit, Guava, and Tangerine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eNE HAZY is essential for modern, high-protein, hop-forward beers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England IPAs (NEIPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHazy Pales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eJuicy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eNE HAZY combines stability features with reliable performance metrics, making it highly versatile for different brewing setups and ensuring minimal risk of off-flavours.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Performs well across a wide temperature range of \u003cb\u003e17-24°C (62-75°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure Tolerance:\u003c\/b\u003e Handles pressure up to \u003cb\u003e12 PSI\u003c\/b\u003e, making it versatile for pressurized fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-80%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium-low, key to maintaining haze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eNE HAZY bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or maximum haze production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820700416,"sku":"KL47982","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47982-500gBrick-CellarScience-NEHAZYAleYeast-01.jpg?v=1763348672"},{"product_id":"500g-brick-cellarscience-jungle-ale-yeast","title":"500g Brick - CellarScience - JUNGLE Ale Yeast","description":"\u003ch2\u003e🥭 JUNGLE: The Biotransformation Powerhouse for Massive Fruity Esters\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is a \u003cb\u003ehigh-performance ale yeast\u003c\/b\u003e strain specializing in \u003cb\u003emassive fruity esters\u003c\/b\u003e and \u003cb\u003ebiotransformation\u003c\/b\u003e. It produces intense, signature notes of \u003cb\u003eguava, passion fruit, and mango\u003c\/b\u003e, maximizing the character of fruity hop varieties in big dry-hop additions. 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It offers \u003cb\u003erobust, reliable fermentations\u003c\/b\u003e every time, delivering a clean, dependable performance with just a trace of fruit character that lends a quiet depth to the final beer. Ideal as a versatile \u003cb\u003ehouse strain\u003c\/b\u003e, WEST COAST complements both hops and malt without ever competing with them.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🌲 Styles \u0026amp; Flavour Profile: Subtle Depth and Versatile Balance\u003c\/h2\u003e\n\u003cp\u003eWEST COAST delivers the clean, reliable performance expected of an American ale strain, but adds a subtle nuance that prevents the beer from tasting bland or stripped.\u003c\/p\u003e\n\u003ch3\u003eCharacter and Nuance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Depth:\u003c\/b\u003e Exhibits just a \u003cb\u003etrace of fruit character\u003c\/b\u003e that adds quiet depth to the beer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBalance:\u003c\/b\u003e The yeast character stays well in the background, complementing hops or malt and allowing them to shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Versatile:\u003c\/b\u003e Offers clean, reliable fermentation, making it an ideal anchor for new recipes or a refresh for flagships.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eWEST COAST is perfect for any style that requires clean fermentation and excellent balance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eAmerican Pale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eStouts \u0026amp; Porters\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean, Versatile House Strain\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is designed for dependable consistency and ease of use, maintaining high performance across its optimal temperature range.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e15-22°C (59-72°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75–84%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to good clarification post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e10% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed for simplicity, it can be sprinkled \u003cb\u003edirectly into the wort\u003c\/b\u003e—no rehydration or oxygenation required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eWEST COAST bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eUse upper range for high-gravity worts\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820864256,"sku":"KL47968","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47968-500gBrick-Cellarscience-WESTCOASTAleYeast-01.jpg?v=1763352988"},{"product_id":"500g-brick-cellarscience-velo-ale-yeast","title":"500g Brick - CellarScience - VELO Ale Yeast","description":"\u003ch2\u003e⚡ VELO: The Lightning-Fast, Neutral Ale Yeast for Record Turnaround\u003c\/h2\u003e\n\u003cp\u003eVELO is a next-generation ale yeast meticulously isolated from a Norwegian mixed culture, curated for \u003cb\u003eclean fermentation, rapid performance, and exceptional flavour neutrality\u003c\/b\u003e. It is a lightning-fast fermenter, producing beers with a \u003cb\u003ebrilliantly dry, smooth finish\u003c\/b\u003e in record time, significantly accelerating production cycles and reducing tank residency.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Clean Canvas, Dry Finish\u003c\/h2\u003e\n\u003cp\u003eVELO’s flavour profile is exceptionally neutral, designed to emphasize malt and hop balance while leaving virtually no distracting ester or phenol expression, making it adaptable across a massive range of styles.\u003c\/p\u003e\n\u003ch3\u003eExtreme Adaptability and Neutrality\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Neutral Profile:\u003c\/b\u003e Produces minimal ester or phenol expression, delivering a \u003cb\u003eclean, flavour-neutral canvas\u003c\/b\u003e that emphasizes malt and hop balance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDry Finish:\u003c\/b\u003e Delivers a brilliantly \u003cb\u003edry, smooth finish\u003c\/b\u003e in record time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop-Friendly:\u003c\/b\u003e Accentuates hop brightness in modern IPAs while maintaining a refined profile in malt-forward styles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eVELO is highly versatile for any brew that demands speed and a clean profile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eHop-Forward IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCrisp Pseudo-Lagers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean Hard Seltzers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSession Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eVELO boasts extreme resilience and consistency, eliminating the need for tight temperature control and ensuring reliable performance in demanding brewery environments.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExtreme Temperature Flexibility:\u003c\/b\u003e Ferments cleanly across a wide range of \u003cb\u003e16–34°C (60–94°F)\u003c\/b\u003e with minimal off-flavours, eliminating the need for tight temperature control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure-Tolerant:\u003c\/b\u003e Capable of fermenting under pressures up to \u003cb\u003e12 PSI\u003c\/b\u003e, ideal for closed-system or spunding fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to \u003cb\u003erapid clarification\u003c\/b\u003e post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation range of \u003cb\u003e75–83%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eVELO bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eUse upper range for seltzers and low-nutrient wort.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820897024,"sku":"KL47951","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47951-500gBrick-CellarScience-VELOAleYeast-01.jpg?v=1763353982"},{"product_id":"500g-brick-cellarscience-rokkar-ale-yeast","title":"500g Brick - CellarScience - RØKKAR  Ale Yeast","description":"\u003ch2\u003eRØKKAR: The Rapid-Fermenting Kveik for Subtle Tropical Fruit Esters\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is a next-generation, \u003cb\u003erapid-fermenting ale yeast\u003c\/b\u003e strain selected for its ability to quickly ferment wort and provide a subtle \u003cb\u003etropical fruit ester profile\u003c\/b\u003e. It flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake, and is capable of \u003cb\u003ecutting conditioning times by up to 75%\u003c\/b\u003e, delivering crystal-clear results faster than ever before.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍍 Styles \u0026amp; Flavour Profile: Accelerated Clarity and Subtle Fruit Notes\u003c\/h2\u003e\n\u003cp\u003eRØKKAR’s unique characteristics—rapid fermentation, high flocculation, and clean profile—make it versatile enough for both modern hop-forward and traditional malt-driven styles.\u003c\/p\u003e\n\u003ch3\u003eRapid Turnaround and Clarity\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRapid Conditioning:\u003c\/b\u003e Significantly \u003cb\u003ereduces conditioning time by up to 75%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClarity:\u003c\/b\u003e Flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake for improved clarity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlavour:\u003c\/b\u003e Provides a delicate \u003cb\u003etropical fruit profile\u003c\/b\u003e which is further enhanced by fruit-forward hops.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eRØKKAR’s extreme robustness and versatility make it suitable for a vast range of styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England \u0026amp; Hazy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eIndia Pale Ales (IPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBelgian-Style Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is exceptionally reliable across a massive temperature range, making it one of the most robust and versatile strains available.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Thrives across an extremely wide range of \u003cb\u003e18-35°C (65-95°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Extremely robust, capable of tolerating up to \u003cb\u003e15% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-83%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eRØKKAR bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or heavy ester production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820929792,"sku":"KL47944","price":79.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47944-500gBrick-CellarScience-ROKKARAleYeast-01jpg.jpg?v=1763354210"},{"product_id":"cellarscience-rokkar-ale-yeast-x-15g","title":"CellarScience - RØKKAR Ale Yeast x 15g","description":"\u003ch2\u003eRØKKAR: The Rapid-Fermenting Kveik for Subtle Tropical Fruit Esters\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is a next-generation, \u003cb\u003erapid-fermenting ale yeast\u003c\/b\u003e strain selected for its ability to quickly ferment wort and provide a subtle \u003cb\u003etropical fruit ester profile\u003c\/b\u003e. It flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake, and is capable of \u003cb\u003ecutting conditioning times by up to 75%\u003c\/b\u003e, delivering crystal-clear results faster than ever before.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍍 Styles \u0026amp; Flavour Profile: Accelerated Clarity and Subtle Fruit Notes\u003c\/h2\u003e\n\u003cp\u003eRØKKAR’s unique characteristics—rapid fermentation, high flocculation, and clean profile— make it versatile enough for both modern hop-forward and traditional malt-driven styles.\u003c\/p\u003e\n\u003ch3\u003eRapid Turnaround and Clarity\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRapid Conditioning:\u003c\/b\u003e Significantly \u003cb\u003ereduces conditioning time by up to 75%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClarity:\u003c\/b\u003e Flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake for improved clarity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlavour:\u003c\/b\u003e Provides a delicate \u003cb\u003etropical fruit profile\u003c\/b\u003e which is further enhanced by fruit-forward hops.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eRØKKAR’s extreme robustness and versatility make it suitable for a vast range of styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England \u0026amp; Hazy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eIndia Pale Ales (IPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBelgian-Style Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is exceptionally reliable across a massive temperature range, making it one of the most robust and versatile strains available.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Thrives across an extremely wide range of \u003cb\u003e18-35°C (65-95°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Extremely robust, capable of tolerating up to \u003cb\u003e15% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-83%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRØKKAR bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or heavy ester production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375717120,"sku":"KL48019","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48019_-_CellarScience_-_Rokkar_Ale_Yeast_x_15g_-_01.jpg?v=1773192589"},{"product_id":"cellarscience-velo-ale-yeast-x-15g","title":"CellarScience - VELO Ale Yeast x 15g","description":"\u003ch2\u003e⚡ VELO: The Lightning-Fast, Neutral Ale Yeast for Record Turnaround\u003c\/h2\u003e\n\u003cp\u003eVELO is a next-generation ale yeast meticulously isolated from a Norwegian mixed culture, curated for \u003cb\u003eclean fermentation, rapid performance, and exceptional flavour neutrality\u003c\/b\u003e. It is a lightning-fast fermenter, producing beers with a \u003cb\u003ebrilliantly dry, smooth finish\u003c\/b\u003e in record time, significantly accelerating production cycles and reducing tank residency.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Clean Canvas, Dry Finish\u003c\/h2\u003e\n\u003cp\u003eVELO’s flavour profile is exceptionally neutral, designed to emphasize malt and hop balance while leaving virtually no distracting ester or phenol expression, making it adaptable across a massive range of styles.\u003c\/p\u003e\n\u003ch3\u003eExtreme Adaptability and Neutrality\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Neutral Profile:\u003c\/b\u003e Produces minimal ester or phenol expression, delivering a \u003cb\u003eclean, flavour-neutral canvas\u003c\/b\u003e that emphasizes malt and hop balance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDry Finish:\u003c\/b\u003e Delivers a brilliantly \u003cb\u003edry, smooth finish\u003c\/b\u003e in record time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop-Friendly:\u003c\/b\u003e Accentuates hop brightness in modern IPAs while maintaining a refined profile in malt-forward styles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eVELO is highly versatile for any brew that demands speed and a clean profile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eHop-Forward IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCrisp Pseudo-Lagers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean Hard Seltzers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSession Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eVELO boasts extreme resilience and consistency, eliminating the need for tight temperature control and ensuring reliable performance in demanding brewery environments.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExtreme Temperature Flexibility:\u003c\/b\u003e Ferments cleanly across a wide range of \u003cb\u003e16–34°C (60–94°F)\u003c\/b\u003e with minimal off-flavours, eliminating the need for tight temperature control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure-Tolerant:\u003c\/b\u003e Capable of fermenting under pressures up to \u003cb\u003e12 PSI\u003c\/b\u003e, ideal for closed-system or spunding fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to \u003cb\u003erapid clarification\u003c\/b\u003e post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation range of \u003cb\u003e75–83%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVELO bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse upper range for seltzers and low-nutrient wort.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375749888,"sku":"KL48026","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48026_-_CellarScience_-_Velo_Ale_Yeast_x_15g_-_01.jpg?v=1773194924"},{"product_id":"cellarscience-west-coast-ale-yeast-x-15g","title":"CellarScience - WEST COAST Ale Yeast x 15g","description":"\u003ch2\u003eThe Refined Classic American Ale Strain\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is a refined evolution of the classic American ale strain, honouring its proven roots while engineered for modern brewing. It offers \u003cb\u003erobust, reliable fermentations\u003c\/b\u003e every time, delivering a clean, dependable performance with just a trace of fruit character that lends a quiet depth to the final beer. Ideal as a versatile \u003cb\u003ehouse strain\u003c\/b\u003e, WEST COAST complements both hops and malt without ever competing with them.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🌲 Styles \u0026amp; Flavour Profile: Subtle Depth and Versatile Balance\u003c\/h2\u003e\n\u003cp\u003eWEST COAST delivers the clean, reliable performance expected of an American ale strain, but adds a subtle nuance that prevents the beer from tasting bland or stripped.\u003c\/p\u003e\n\u003ch3\u003eCharacter and Nuance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Depth:\u003c\/b\u003e Exhibits just a \u003cb\u003etrace of fruit character\u003c\/b\u003e that adds quiet depth to the beer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBalance:\u003c\/b\u003e The yeast character stays well in the background, complementing hops or malt and allowing them to shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Versatile:\u003c\/b\u003e Offers clean, reliable fermentation, making it an ideal anchor for new recipes or a refresh for flagships.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eWEST COAST is perfect for any style that requires clean fermentation and excellent balance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eAmerican Pale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eStouts \u0026amp; Porters\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean, Versatile House Strain\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is designed for dependable consistency and ease of use, maintaining high performance across its optimal temperature range.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e15-22°C (59-72°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75–84%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to good clarification post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e10% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed for simplicity, it can be sprinkled \u003cb\u003edirectly into the wort\u003c\/b\u003e—no rehydration or oxygenation required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWEST COAST bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse upper range for high-gravity worts\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375782656,"sku":"KL48033","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48033-CellarScience-WestCoastAleYeastx15g-01.jpg?v=1773195241"},{"product_id":"cellarscience-jungle-ale-yeast-x-15g","title":"CellarScience - JUNGLE Ale Yeast x 15g","description":"\u003ch2\u003e🥭 JUNGLE: The Biotransformation Powerhouse for Massive Fruity Esters\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is a \u003cb\u003ehigh-performance ale yeast\u003c\/b\u003e strain specializing in \u003cb\u003emassive fruity esters\u003c\/b\u003e and \u003cb\u003ebiotransformation\u003c\/b\u003e. It produces intense, signature notes of \u003cb\u003eguava, passion fruit, and mango\u003c\/b\u003e, maximizing the character of fruity hop varieties in big dry-hop additions. Delivering a drinkable beer in just days, JUNGLE is an ideal choice for both pros and homebrewers alike.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Maximize Hop Aroma and Flavour\u003c\/h2\u003e\n\u003cp\u003eJUNGLE’s unique ability to biotransform hop compounds ensures the final beer is an explosion of tropical fruit flavour, creating highly expressive and aromatic brews.\u003c\/p\u003e\n\u003ch3\u003eIntensify Tropical Fruit Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSignature Esters:\u003c\/b\u003e Produces a distinct and intense aroma of \u003cb\u003eguava, passion fruit, and mango\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBiotransformation:\u003c\/b\u003e Excels at enhancing fruity hop character when paired with generous dry-hop additions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFast Maturation:\u003c\/b\u003e Accelerated maturation means your beer is drinkable in just days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eJUNGLE is perfect for modern, hop-forward styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eHazy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFruited Sours\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNew England\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTropical Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is engineered to be exceptionally robust and versatile, ensuring minimal risk of off-flavours even when pushing temperature or pressure boundaries.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eWide Temperature Tolerance:\u003c\/b\u003e Thrives across an extreme fermentation range of \u003cb\u003e18-32°C (65-90°F)\u003c\/b\u003e, minimizing off-flavours even with temperature fluctuations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure-Tolerant:\u003c\/b\u003e Capable of fermenting under pressure up to \u003cb\u003e12 PSI\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Extremely robust, tolerating alcohol levels up to \u003cb\u003e15% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves \u003cb\u003e73-80%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJUNGLE bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 1.5 g\/\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375815424,"sku":"KL48040","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48040-CellarScience-JungleAleYeastx15g-01.jpg?v=1773195417"},{"product_id":"cellarscience-ne-hazy-ale-yeast-x-15g","title":"CellarScience - NE HAZY Ale Yeast x 15g","description":"\u003ch2\u003e☁️ NE HAZY: The Haze Specialist for Stable Turbidity and Juicy Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is our latest strain uniquely adapted for \u003cb\u003ehazy beer styles\u003c\/b\u003e, specializing in enhancing mouthfeel and \u003cb\u003eturbidity\u003c\/b\u003e. The yeast releases mannoproteins and forms stable protein-polyphenol complexes, creating a \u003cb\u003elasting, pillowy haze\u003c\/b\u003e while maximizing hop saturation and contributing a soft, full-bodied texture to your brew.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Hop Saturation and Exceptional Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is a biotransforming powerhouse that modifies hop-derived polyphenols and interacts with compounds from wheat and oats to lock haze in suspension and boost fruit-forward hop character.\u003c\/p\u003e\n\u003ch3\u003eHaze Stability and Texture\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003ePillowy Haze:\u003c\/b\u003e Releases mannoproteins and creates stable complexes to build and maintain an exceptionally \u003cb\u003estable, lasting haze\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMouthfeel:\u003c\/b\u003e Contributes a soft, \u003cb\u003efull-bodied texture\u003c\/b\u003e and enhances the beer’s overall juicy character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop Biotransformation:\u003c\/b\u003e Amplifies tropical and citrus notes, transforming hop precursors into free thiols like Grapefruit, Guava, and Tangerine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eNE HAZY is essential for modern, high-protein, hop-forward beers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England IPAs (NEIPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHazy Pales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eJuicy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eNE HAZY combines stability features with reliable performance metrics, making it highly versatile for different brewing setups and ensuring minimal risk of off-flavours.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Performs well across a wide temperature range of \u003cb\u003e17-24°C (62-75°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure Tolerance:\u003c\/b\u003e Handles pressure up to \u003cb\u003e12 PSI\u003c\/b\u003e, making it versatile for pressurized fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-80%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium-low, key to maintaining haze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNE HAZY bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or maximum haze production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375848192,"sku":"KL48057","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48057-CellarScience-NEHazyAleYeastx15g-01.jpg?v=1773195656"},{"product_id":"cellarscience-big-ben-english-ale-yeast-x-15g","title":"CellarScience - BIG BEN English Ale Yeast x 15g","description":"\u003ch2\u003eBIG BEN: The High Flocculation, Malt-Forward Ale Yeast\u003c\/h2\u003e\n\u003cp\u003eBIG BEN, just like its iconic namesake, is big in all the right ways. Known for its \u003cb\u003eexceptional flocculation\u003c\/b\u003e, this yeast settles quickly, leaving your beer \u003cb\u003ebright and clear\u003c\/b\u003e. With impressive \u003cb\u003ealcohol tolerance\u003c\/b\u003e (comfortably fermenting beers up to \u003cb\u003e12% ABV\u003c\/b\u003e) and high attenuation, BIG BEN provides professional-grade performance for craft brewers.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍺 Styles \u0026amp; Flavour Profile: Neutrality that Shines\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is proudly \u003cb\u003emalt-forward\u003c\/b\u003e, allowing your grain bill and chosen ingredients to truly shine through. Its \u003cb\u003eneutral profile\u003c\/b\u003e enhances malt sweetness and hop character without imposing its own flavours, resulting in clean, crisp beers with remarkable clarity.\u003c\/p\u003e\n\u003ch3\u003eIdeal for a Wide Variety of Ale Styles\u003c\/h3\u003e\n\u003cp\u003eBIG BEN’s versatility and clean fermentation make it perfect for a broad range of beers where visual appeal and a neutral base are essential:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003ePale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eESBs \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is designed for efficiency and reliability, offering top-tier performance data for consistent brewing results. Every batch undergoes PCR testing for quality assurance.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cp\u003eThis yeast is optimized for ease of use and consistent results across various brewing conditions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e 15-22°C (59-72°F). \u003ci\u003eIt comfortably ferments across a wide temperature range of 55°F to 78°F.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with no pre-oxygenation or rehydration required before pitching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves a high attenuation rate of \u003cb\u003e75-82%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e, suitable for both session and high-gravity beers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBIG BEN bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375880960,"sku":"KL48064","price":4.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48064-CellarScience-BigBenEnglishAleYeastx15g-01.jpg?v=1773195853"},{"product_id":"cellarscience-maison-belgian-ale-yeast-x-15g","title":"CellarScience - MAISON Belgian Ale Yeast x 15g","description":"\u003ch2\u003eMAISON: The Go-To Belgian Yeast for Complex Fruit, Clove, and Spice\u003c\/h2\u003e\n\u003cp\u003eMAISON is your next \u003cb\u003ego-to Belgian yeast strain\u003c\/b\u003e, designed perfectly for a wide range of Belgian-style beers, including Blondes, Tripels, and Quads. This versatile strain allows you to dial in your desired profile: robust and pronounced at high temperatures, or subtle and nuanced at lower temperatures, consistently delivering professional-grade results.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🥂 Styles \u0026amp; Flavour Profile: Dial in Your Belgian Character\u003c\/h2\u003e\n\u003cp\u003eMAISON provides a complex, moderately sweet malt background complemented by rich fermentation notes of fruit, clove, and spice, making it a true workhorse for Belgian brewing.\u003c\/p\u003e\n\u003ch3\u003eTemperature-Driven Flavour Control\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRobust Flavours (High Temp):\u003c\/b\u003e Fermenting near \u003cspan data-math=\"24^\\circ\\text{C}\" class=\"math-inline\"\u003e24­­­°c\u003c\/span\u003e (75°f) yields pronounced notes of \u003cb\u003efruit, clove, and spice\u003c\/b\u003e alongside a moderately sweet malt character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Nuance (Low Temp):\u003c\/b\u003e Fermenting near \u003cspan data-math=\"18^\\circ\\text{C}\" class=\"math-inline\"\u003e18°c \u003c\/span\u003e(\u003cspan data-math=\"64^\\circ\\text{F}\" class=\"math-inline\"\u003e64°f\u003c\/span\u003e) showcases the same characteristics but in a \u003cb\u003esubtler, more nuanced profile\u003c\/b\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eMAISON’s versatility covers the entire spectrum of Belgian styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eBelgian Blondes \u0026amp; Witbiers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDubbels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTripels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eQuads\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eMAISON combines a wide fermentation range with high attenuation and superior cell counts, ensuring reliable and consistent performance across both homebrew and craft brew settings.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e18-24°C (64-75°F)\u003c\/b\u003e, with characteristics shifting throughout this range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation rate of approximately \u003cb\u003e80-90%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Low to medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno rehydration\u003c\/b\u003e necessary, ensuring ease of use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMAISON bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Liter (approx. 50-100 g\/hL)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity Belgian ales, dosage may be increased to 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375913728,"sku":"KL48071","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48071-CellarScience-MaisonBelgianAleYeastx15g-01.jpg?v=1773210205"}],"url":"https:\/\/kegland.com.au\/collections\/wholesale-yeast.oembed?page=2","provider":"KegLand","version":"1.0","type":"link"}