Yeast

Descripción Esta es la variedad ideal para las IPA al estilo de Nueva Inglaterra. Produce un perfil de éster medio similar al WLP008 East...

WLP080 a blend of ale and lager yeast used to produce a classic cream ale Light fruity notes from the ale yeast, while the lager strain produces c...

Descripción WLP099 puede fermentar hasta un 25% de alcohol cuando se le alimenta con azúcar durante el transcur...

Descripción WLP300 es la elección para producir hefeweizen tradicional y auténtico con notas de plátano y clavo. Una ...

WLP830 is White Lab's most popular lager strain and is one of the most widely used lager strains in the world Produces clean and crisp beers with ...

WLP510 is a high-gravity ale yeast that is great for Belgian styles ranging from table beer to dark strong ale Produces a dry beer with a slightly...

WLP565 makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy Let this strain free-rise to allow for complete a...

WLP810 is a unique lager strain that can ferment at a wide range of temperatures while retaining lager-like characteristics Traditionally used to ...

Descripción WLP830 es la cepa lager más popular de White Lab y es una de las cepas lager más utilizadas en el mundo. Prod...

DESCRIPCIÓN Originaria de los Alpes del sur de Baviera, esta levadura produce una cerveza bien equilibrada entre carácter de malta y lúpulo. E...

WLP840 makes dry and clean lagers with a light note of apple fruitiness Sulfur and diacetyl production is minimal making this strain easy to work ...

Descripción WLP925 puede fermentar cervezas lager en solo una semana cuando se usa bajo presión a temperatura ambiente La producción ...

From the oldest operating brewery in Munich. Carefully cultivated and preserved by brewing monks observing time-honored traditions, this strain is ...

Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ seri...

WildBrew™ Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour ...

WildBrew™ Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce ...

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that ...

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, In...

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 ...