Yeast

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally we...

LALVIN ICV D254™ was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254 promises ...

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1-V1116 ...

Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde r...

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne ...

Wyeast nutrient blend for yeast propagation and brewing. A blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and ...

1335 is a classic British ale profile with good flocculation and malty flavor characteristics Finishes crisp, clean, and fairly dry Activator Smac...

2565 is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany Produces beer that will exhibit some of the fruit...