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How to Order
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Dry Yeast ~ Liquid
Yeast ~ Corn Sugar
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Beer Additives ~ Wine
Additives ~ |
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Fruit Flavors for Beer & Wine
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| ~
Specialty Sugars, Spices &
Herbs ~ |
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Dry Yeast
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Catalog
No. |
Description |
Price |
| 2320 |
Danstar Windsor ale
~ 11 grams ~ This variety, which originates in England, produces a beer
which is estery to both palate and nose with a slight fresh yeasty flavor.
These are usually described as full-bodied, fruity English ales. Depending
on the substrate, this yeast demonstrates moderate attenuation which will
leave a relatively high gravity. |
$1.75 |
| 2325 |
Danstar Nottingham ale ~ 11
grams ~ This variety was selected for its highly flocculant (precipitating)
and relatively full attenuation (transforming sugar into alcohol) properties.
It produces low concentrations of fruity and estery aromas and has been
described as neutral ale yeast. |
$1.75 |
| 2290 |
Munton's Ale ~
6 grams |
$1.00 |
| 2297 |
Munton's Premium Gold Ale ~6
grams |
$1.75 |
| 2345 |
Cooper's Ale ~ 7 grams |
$1.00 |
| 2346 |
Cooper's Ale ~ 15 grams |
$2.00 |
| 2300 |
Super Yeast ~ 4 oz; makes
6.5 gallons of up to 20% alcohol base in 10 days; perfect for use with liqueur
extracts |
$5.00 |
| 2349 |
Safbrew WB-06 Dry Wheat Beer Yeast
~ A specialty yeast selected for wheat beer fermentation. The yeast produces
subtle ester and phenol flavor notes typical of wheat beers. Sedimentation:
low. Final gravity: high. Temperature range: 15°C - 24°C (59°F
- 75°F). 11.5 grams |
$3.25 |
| 2351 |
Safbrew S-33 Dry Brewing
Yeast ~ A robust ale yeast able to
tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide
range of beer styles including Belgian wheat and Trappist beers.. 11.5 grams |
$1.75 |
| 3415 |
Red Star Montrachet Wine Yeast (all
purpose, for full-bodied red and white wines) ~ 5 grams |
$1.00 |
| 3420 |
Red Star Pasteur Champagne
Yeast (for white wines, some red wines, & fruit juices) ~ 5 grams |
$1.00 |
| 3435 |
Red Star Premier Cuvee'
(Prise de Mousse; for red & white wines and champagne) ~ 5 grams |
$1.00 |
| 6368A |
Yeast Nutrient
~ 2 oz. |
$1.58 |
| 6365A |
Yeast Energizer ~ 1.5 oz. |
$2.98 |
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White Labs Liquid Yeast
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The yeast is delivered to you in a pitchable, ready-to-use
vial with cell counts equivalent to a pint starter. Sufficient for 5 gallons
of wort. The yeast is tested to be over 95% viable and 100% free
of wild strains, aerobic and anaerobic bacteria. Keep the yeast refrigerated
until used, then follow instructions. The following abbreviations are
used in the product descriptions below: Floc. = Flocculation; Att.
= Attenuation; Temp. = Optimum Fermentation Temperature in Degrees F.
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~ Ale ~ Lager
~ Mead/Wine/Cider ~
All liquid
yeast is shipped with a frozen cooler
pack, at no extra charge.
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White Labs Ale Yeast
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Catalog
No. |
Description |
Price |
| WLP001 |
California
Ale: Extremely versatile strain with clean flavors, balance.
Can be used in almost any style ale. Att.: 73-80%; Floc.: medium; Temp:
68-73 |
$7.50 |
| WLP002 |
English Ale:
Classic ESB strain that will leave the beer clear with a some residual sweetness.
Att: 63-70%; Floc: very high; Temp: 65-68 |
$7.50 |
| WLP004 |
Irish Ale:
Great for Irish ales, stouts, porters, browns, reds and a very interesting
pale ale. Att: 69-74%; Floc: medium to high; Temp: 65-68 |
$7.50 |
| WLP005 |
British Ale:
Excellent for all malty English varieties, including bitters, pale ales,
porters and brown ales. Att: 67-74%; Floc: high; Temp: 75-70 |
$7.50 |
| WLP007 |
Dry English Ale: Similar
to WLP002 in flavor, but no residual sweetness. Well suited for high gravity
ales. Att: 70-80%; Floc: high; Temp: 65-70 |
$7.50 |
| WLP008 |
East Coast Ale: Very
clean and low in esters. Great for golden, blonde, honey, pales and German
alt style ales. Att: 70-75%; Floc:medium to low; Temp 68-73 |
$7.50 |
| WLP011 |
European Ale: Low ester
production, giving a clean profile. Good for Alt, Kolsch, malty English
ales and fruit beers. Att: 65-70%; Floc: medium; Temp: 65-70 |
$7.50 |
| WLP013 |
London Ale: Dry, malty ale yeast.
Provides a complex, oakey ester character to your beer. Hop bitterness
comes through well. This yeast is well suited for classic British pale
ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Att: 67-75%; Floc: medium; Temp: 68-73
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$7.50 |
| WLP023 |
Burton Ale: Provides
subtle fruity flavors like apple, clover honey and pear. Great for all English
styles, IPA's, bitters, and pales, and excellent for porters and stouts.
Att: 69-75%; Floc: medium; Temp: 68-73 |
$7.50 |
| WLP028 |
Edinburgh/Scottish Ale:
Produces complex, flavorful Scottish style ales, but also serves as good
everyday strain. Hop character is not muted with this strain, as it is with
WLP002. Att: 70-75%; Floc: medium; Temp: 65-70 |
$7.50 |
| WLP029 |
German Kolsch Ale:
From a small brewpub in Cologne, Germany, this yeast works great in Kolsch
and Alt style beers. Good for light beers like blond and honey. Accentuates
hop flavors. The slight sulfur produced during fermentation will disappear
with age and leave a super clean, lager-like ale. Att: 72-78%; Floc: medium;
Temp: 65-69 |
$7.50 |
| WLP051 |
California Ale V: More
fruity than WLP001, and slightly more flocculant. Attenuation is lower,
resulting in a fuller bodied beer than with WLP001. Att: 70-75%; Floc: medium
to high; Temp: 65-69 |
$7.50 |
| WLP099 |
Super High Gravity
Ale: Can ferment up to 25% alcohol. From England. Att: 80%; Floc:
low; Temp: 69-74 |
$7.50 |
| WLP300 |
Hefeweizen Ale: Used
to create genuine wheat beers. It produces the banana and clove nose and
cloudy look of traditionally German wheat beers. Att: 72-76%; Floc: low;
Temp: 68-72 |
$7.50 |
| WLP320 |
American Hefeweizen
Ale: Used to produce the Oregon style American Hefeweizen. Produces
a cloudy beer but with more muted banana and clove flavors than WLP300.
Att:70-75%; Floc: low; Temp: 65-69 |
$7.50 |
| WLP380 |
Hefeweizen
IV Ale: Large clove and phenolic aroma and flavor, with minimal
banana. Refreshing citrus and apricot notes. Crisp, drinkable. Less flocculent
than WLP300, sulfur production is higher. Att: 73-80%; Floc: low;
Temp: 66-70 |
$7.50
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| WLP400 |
Belgian
Wit Ale: Slightly phenolic and tart, this is the original yeast
used to produce Wit in Belgium. Att: 74-78%; Floc: low to medium; Temp:
67-74 |
$7.50
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| WLP500 |
Trappist
Ale: From one of the few remaining Trappist breweries remaining
in the world, this yeast produces the distinctive fruitiness and plum characteristics.
Excellent yeast for high gravity beers, Belgian ales, dubbles and trippels.
Att: 65-72%; Floc: low to medium; Temp: 65-72 |
$7.50
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| WLP530 |
Abbey
Ale: Used to produce Trappist style beers. Similar to WLP500,
but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent
for high gravity beers, Belgian ales, dubbles and trippels. Att: 72-78%;
Floc: medium to high; Temp: 66-72 |
$7.50
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| WLP550 |
Belgian Ale:
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beer are
just a few of the classic Belgian beer styles that can be created with this
yeast strain. Phenolic and spicy flavors dominate the profile, with less
fruitiness than WLP500. Att: 72-78%; Floc: medium; Temp: 68-78 |
$7.50 |
| WLP565 |
Belgian Saison I
: Classic Saison yeast from Wallonia. Produces earthy, peppery, and spicy
notes. Slightly sweet. With high gravity saisons, brewers may wish to dry
the beer with an alternate yeast added after 75% fermentation. Att: 65-75%;
Floc: medium; Temp: 68-75 |
$7.50 |
| WLP810 |
San Francisco
Lager: Used to create the "California Common" (aka
Steam) style of "ale". A unique lager strain which has the ability
to ferment up to 65 degrees while retaining lager characteristics. Can also
be fermented down to 50 degrees for production of marzens, pilsners and
other lagers. Att: 65-70%; Floc: medium; Temp: 58-65 |
$7.50
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| WLP645 |
Brettanomyces
Claussenii: |
$7.50
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White Labs Lager Yeast
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| WLP800 |
Pilsen Lager:
Somewhat dry with a malty finish. Best suited for European pilsner production.
Att: 72-77%; Floc: medium to high; Temp: 50-55 |
$7.50 |
| WLP810 |
San Francisco
Lager: Used to create the "California Common" (AKA
Steam) style of beer. A unique lager strain which has the ability to ferment
up to 65 degrees while retaining lager characteristics. Can also be fermented
down to 50 degrees for production of marzens, pilsners and other lagers.
Att: 65-70%; Floc: medium; Temp: 58-65 |
$7.50
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| WLP820 |
Oktoberfest/Marzen
Lager: Produces a very malty, bock-like style. It does not finish
as dry as WLP830. It is much slower in the first generation than WLP830,
so we encourage a larger starter to be used the first generation or schedule
a longer lagering time. Att: 65-73%; Floc: medium; Temp: 52-58 |
$7.50
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| WLP830 |
German
Lager: Very malty and clean, great for all German lagers, pilsners,
Oktoberfest and marzen beers. Att: 74-79; Floc: medium; Temp: 50-55 |
$7.50
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| WLP833 |
German
Bock: From the alps of southern Bavaria, this yeast produces
a beer that is well balanced between malt and hop character. The excellent
malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest
style beers. Very versatile lager yeast. Att: 70-76%; Floc: medium; Temp:
48-55 |
$7.50 |
| WLP838 |
Southern German Lager:
Characterized by a malty finish and balanced aroma. It is a strong fermenter,
produces slight sulfur, and low diacetyl. Att: 68-76%; Floc: medium to high;
Temp: 50-55 |
$7.50 |
| WLP840 |
American Lager:
Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production
is minimal. Att: 75-80%; Floc: medium; Temp: 50-55 |
$7.50 |
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White Labs Wine, Champagne,
Mead, and
Cider Yeast
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| WLP715 |
Champagne:
Used to produce dry meads, cider, champagne, dry wines, or to fully attenuate
barley wines and strong ales. Can tolerate alcohol concentrations up to
17%. Neutral. Att: >75%; Floc: low; Temp: 70-75 |
$7.50 |
| WLP718 |
Avize:
Champagne isolate used for complexity in whites. Contributes elegance,
especially in barrel fermented Chardonnays. Attenuation: 80; Flocculation:
Low; Optimum Ferm. Temp: 60-90. |
$7.50 |
| WLP720 |
Sweet Mead/Wine:
Slightly fruity and will tolerate alcohol concentrations up to 15%.
A good choice for sweet mead and cider, as well as Blush wines, Gewurztraminer,
Sauternes, Riesling. Att: <75%; Floc: low; Temp: 50-90 |
$7.50 |
| WLP727 |
Steinberg-Geisenheim:
German in origin, this yeast has high fruit/ester production. Perfect
for Riesling and Gewurztraminer. Moderate fermentation characteristics and
cold tolerant. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90. |
$7.50 |
| WLP730 |
Chardonnay
Wine: Dry wine yeast. Slight ester production, low sulfur dioxide
production. Enhances varietal character. Good choice for all white and blush
wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation
speed is moderate. Attenuation: 80; Flocculation: Low; Optimum Ferm
Temp: 50-90 |
$7.50 |
| WLP735 |
French
White Wine: Classic yeast for white wine fermentation. Slow to
moderate fermenter and foam producer. Gives an enhanced creamy texture.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90 |
$7.50 |
| WLP740 |
Merlot
Red Wine: Neutral, low fusel alcohol production. Will ferment
to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also
well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc,
and Semillon. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90
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$7.50 |
| WLP750 |
French
Red Wine: Classic Bordeaux yeast for red wine fermentations.
Moderate fermentation characteristics. Tolerates lower fermentation temperatures.
Rich, smooth flavor profile. Attenuation: 80; Flocculation: Low; Optimum
Ferm Temp: 60-90 |
$7.50 |
| WLP760 |
Cabernet
Red Wine: High temperature tolerance. Moderate fermentation speed.
Excellent for full bodied red wines, ester production complements flavor.
WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon
Blanc. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90 |
$7.50 |
| WLP775 |
English Cider:
Ferments dry, but retains flavor from apples. Sulfur is produced during
fermentation, but will disappear in first two weeks of aging. Can also be
used for wine and high gravity beers. Att: >80%; Floc: medium; Temp:
68-75 |
$7.50 |
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Sugar
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Catalog
No. |
Description |
Price |
| 9760 |
Corn
Sugar, 5 oz (3/4 cup) |
$1.00 |
| 1989 |
Corn
Sugar, 1 lb |
$2.00 |
| 1990 |
Corn
Sugar, 4 LB |
$5.00 |
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Beer Making Additives
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Catalog
No. |
Description |
Price |
| 1900A |
Flaked Barley,
1 LB bag, produces lighter color in the final beer w/o lowering final gravity |
$1.50 |
| 1902A |
Flaked Maize,
1 LB bag, popular in the production of pre-prohibition pilsners; adds a
subtle sweetness |
$1.50 |
| 1903A |
Flaked Rice ~
provides more fermentables w/o increasing body or flavor |
$1.75 |
| 1904A |
Flaked Oats ~
great for oatmeal stout |
$1.75 |
| 1905A |
Flaked Rye ~ adds
a crisp and slightly spicy character |
$1.50 |
| 1995A |
Malto Dextrin,
8 oz bag |
$1.25 |
| 1097A |
Flaked Wheat ~
increases foam and retention, contributes less color than wheat malt |
$1.50 |
| 1999A |
Rice Syrup Solids Powder
~ 1 lb. bag |
$4.75 |
| 6100 |
Amylase Enzyme
~ 1 oz (use 1/2 tsp/gallon) |
$1.25
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| 6104A |
Gelatin finings
~ 1 oz |
$1.20 |
| 6106A |
Gypsum ~ 2 oz |
$1.00 |
| 6109A |
Irish Moss ~ 1
oz |
$1.00 |
| 6111 |
Lactic acid ~ lowers pH in
mash, 4 oz (88%) |
$3.00 |
| 6112 |
Licorice stick ~ use to taste |
$1.50 |
| 6118 |
Spruce essence ~
2 oz, use to taste |
$4.50 |
| 6340A |
oak chips, lightly
toasted, 4 oz |
$1.25 |
| 6340B |
oak chips, lightly
toasted, 1 LB |
$3.00 |
| 6345A |
French oak chips,
moderate toast, 4 oz |
$2.00 |
| 6345B |
French oak chips,
moderate toast, 1 LB |
$6.50 |
| 6346A |
Oak Essence, 4
oz |
$3.28 |
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Wine Making Additives
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Catalog
No. |
Description |
Price |
| 6002 |
Campden Tablets,
50 count |
$1.48 |
| 6120A |
Acid Blend ~ 2
oz. |
$1.18 |
| 6160 |
Calcium Carbonate
~2 oz. |
$1.00 |
| 6150A |
Bentonite, 8 oz. |
$1.00 |
| 6355A |
Potassium Sorbate
~ 1 oz. |
$1.48 |
| 6375 |
Brew King Wine Conditioner
~ 500 mL |
$3.48 |
| 6382 |
Pectic Enzyme Powder
~ 1/2 oz. |
$1.98 |
| 6340A |
oak chips, lightly
toasted, 4 oz |
$1.25 |
| 6340B |
oak chips, lightly
toasted, 1 LB |
$3.00 |
| 6345A |
French oak chips,
moderate toast, 4 oz |
$2.00 |
| 6345B |
French oak chips,
moderate toast, 1 LB |
$6.50 |
| 6346A |
Oak Essence, 4
oz. |
$3.28 |
| 6368A |
Yeast Nutrient
~ 2 oz. |
$1.58 |
| 6365A |
Yeast Energizer ~ 1.5 oz. |
$2.98 |
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~ Fruit
Flavors for Beer & Wine
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Catalog
No. |
Description |
Price |
| 3500 |
APPLE (4 oz bottle)
For beer use 1-4 oz per 5 gallons. Wine to taste.
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$4.00 |
| 3505 |
APRICOT
(4 oz bottle)
For beer use 1.0% or 6-7 oz per 5 gallons.Wine to taste. |
$4.00 |
| 3510 |
BLUEBERRY
(4 oz bottle)
For beer use 3% or 2 oz per 5 gallons. Wine to taste. |
$4.00 |
| 3515 |
BLACKBERRY
(4 oz bottle)
For beer use 7% or 4-5 oz per 5 gallons. Wine to taste. |
$4.00 |
| 3520 |
CHERRY
(4 oz bottle)
For beer use 5% or 3-4 oz per 5 gallons. Wine to taste. |
$4.00 |
| 3525 |
CRANBERRY
(4 oz bottle)
For beer use 5% or 3-4 oz per 5 gallons. Wine to taste. |
$4.00 |
| 3540 |
PEACH
(4 oz bottle)
For beer use 8% or 4-5 oz per 5 gallons. Wine to taste. |
$4.50 |
| 3550 |
RASPBERRY
(4 oz bottle)
For beer use 1.0% or 6-7 oz per 5 gallons. Wine to taste. |
$5.50 |
| 3555 |
STRAWBERRY/KIWI
(4 oz bottle)
For beer use 7% or 4-5 oz per 5 gallons. Wine to taste. |
$4.50 |
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~ Brewer's
Garden ~
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Specialty Sugars, Spices &
Herbs ~ |
| Imported
from Belgium. Packaged with instructions. |
Catalog
No. |
Description |
Price |
| 2400 |
Belgian
Light Candi Sugar ~ 1 LB (made from crystallized beet sugar; in diamond
form, no straining needed; color in liquid depends on amount of sugar and
amount of dilution; increases alcohol content and lightens body) |
$4.75 |
| 2402 |
Belgian
Dark Candi Sugar ~ 1 LB (see 2400 description) |
$4.75 |
| 2403 |
Bitter
Orange Peel ~ 1 oz (key ingredient in Belgian style white beers)
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$2.00 |
| 2404 |
Coriander
seed ~ 1 oz ( widely used in Belgian specialty beers) |
$1.50 |
| 2405 |
Sweet
Orange Peel ~ 1 oz (sweet flavor, excellent for Belgian strong ales) |
$1.50 |
| 2407 |
Licorice
root ~ 1 oz |
$2.00 |
| 2408 |
Sarsaparilla,
Indian ~ 2 oz (improves head retention and mouth feel) |
$2.50 |
| 2409 |
Cardamom
seed ~ 1 oz ("Spicy cola" flavor used in many specialty
Belgian beers) |
$2.00 |
| 2410 |
Sweet
Gale ~ 2 gm (fragrant herb great for holiday beers) |
$1.25 |
| 2411 |
Paradise
seeds ~ 2 gm (contains a peppery zing, but also has notes of citrus
and pine aroma) |
$1.50 |
| 2412 |
Rose
hips ~ 3 oz (versatile fruit/herb used in wines and specialty beers) |
$3.00 |
| 2413 |
Juniper
berries ~ 1 oz |
$2.00 |
| 2414 |
Wintergreen
leaves ~ 1 oz (also great for tea and homemade rootbeer) |
$2.00 |
| 2415 |
Dried
Elderberries ~ 8 oz (small dark berries enhance flavor & color) |
$9.00 |
| 2416 |
Dried
Elder flowers ~ 2 oz (flavor enhancer) |
$9.00 |
| 2419 |
Dried
mugwort ~ 1 oz (traditionally used in mugs of beer before hops became
popular) |
$2.00 |
| 2422 |
Vanilla
beans ~ 1/4 oz (used to flavor cream stouts
and holiday beers via "dry hopping") |
$3.50 |
| 2423 |
Cinnamon
sticks ~ 1 oz (used in spicy holiday beers) |
$1.75 |
| 2424 |
Star
Anise ~ 1 oz (similar to licorice, great for specialty Belgian and
holiday beers) |
$2.00 |
| 2425 |
Heather
tips ~ 2 oz (imparts a pleasant aroma and smooth bitterness to beer) |
$2.50 |
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