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HOME BREW BEER YEAST

Hi & thanks for visiting us here at Crossmyloof Brew. We’ve been given these beer yeast varieties to try and think these we’ve found some real gems for you. So, whether it’s Pale Ale, Euro Ale, Celtic, New World, English, Monastery, Hefe, Saison or Pilsner you’re after, then we’ve got some fantastically priced foil packed yeast for your brew.

Every pack has enough viable yeast (10g) to brew up to 20L (4.4 Gallons) of your lovingly home brew. LONG BEST BEFORE DATES!

Have a very happy brew day. Cheers from Steven, Tom, Cammy and Boss Man Mark

Oh! And just for the hell of it, we have a multi-buy option too!

Check out our 100 Varieties of Hops, Sundries and other yeasts here ;-)

SHIPPING: We guarantee next working day despatch. All packages are posted Royal Mail 2nd class for 2 to 3 day delivery.

In A Hurry? Then for an extra 35p we'll post 1st class ;-) We can sometimes post same day, buy message us if you need it in a hurry and we'll strive to help.

We Post Internationally too! Click "Add to Cart/Basket" to get great combined shipping. Please see the chart at the bottom of the listing for great combined rates ;-)

ATLANTIC. Ale Yeast. Suitable to brew medium ester ales with a rounded palate
Attenuation: 74-78%
Fermentation: ideally 19-22°C (63-82°F)

Flocculation: Medium
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres

INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar US-05 but with a rounder palate

BEòIR. Scottish & Irish Ale Yeast.

Suitable for a large range of ales inc. cask conditioned ale
Attenuation: 73-75%

Flocculation: Good
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

CLIPPER. New England Ale Yeast.

Suitable for hoppy beers requiring tropical aromas
Attenuation: Good

Flocculation: Medium
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 40g to 90g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to London ale III

FOUR. English Ale Yeast. Suitable for a large range of ales inc. Bitter, IPA, Brown Ale, Stouts, etc..
Attenuation: 72-75%

Flocculation: Good
Fermentation:ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to S-04

FLUSHED NUN. Abbey Ale Yeast. A spicy and fruity one for Belgian, Trappist & Abbey Ales
Attenuation: 73-79%
Fermentation: ideally 18-28°C (64-82°F)

Flocculation: Med/High
Max ABV 13% in 20 litres- Pitching Rate: 40g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

FIVE. US Ale Yeast. Suitable to brew low ester ales with a clean palate
Attenuation: 76-80%
Fermentation:ideally 17-28°C (63-82°F)

Flocculation: High
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to US-05

GRETEL. Hefeweizen Yeast.

Suitable to brew wheat beers.
Attenuation: 85-90%

Flocculation: Low
Fermentation: Ideally 18-30°C (64-86°F)
Max ABV 11% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

HAZE. US Ale Yeast.

Suitable to brew ales with low esters, leaving a slight haze.
Attenuation: 75%
Fermentation:ideally 15-20°C (59-68°F)

Flocculation: Low
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar US-05 but leaves a slight haze

HELL. Bottom Fermenting Berlin Pilsner Yeast.

Suitable for rounded German lagers
Attenuation: 76-82%

Flocculation: High
Fermentation:ideally 12-21°C (54-70°F)
Max ABV 9% in 20 litres @ 21°C- Pitching Rate: 75g/100 litres
(It’s preferable to double pitch @ 12°C)

INGREDIENTS:Yeast (Saccharomyces pastorianus), emulsifier E491

What to expect? Similar to saflager s-23

HøG-NORSK. Northern European Ale Yeast.

Suitable to brew low ester ales with a clean palate
Attenuation: 75-80%

Flocculation: High
Fermentation:ideally 18-27°C (64-80°F)
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

HOUSE. Table Ale Yeast with a Mellow Ester.

Suitable for a wide range of beers i.e. English Ales, Continentals to IPAs
Attenuation: 68-73%

Flocculation: Medium
Fermentation: ideally 18-22°C (64-72°F)
Max ABV 11% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to S-33

KENTUCKY. Common Ale Yeast. Suitable for a large range of ales ranging from Commons, Kölsch, Cream Ales and pale ales with a clean edge.
Attenuation: 74-77%
Flocculation: High
Fermentation:ideally 13-22°C (55-72°F)
Max ABV 9% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

MIDLAND. Trent Ale Yeast. Suitable for a large range of ales ranging from Nottingham type Ales, Pales, Porters and Bitters
Attenuation: 73-77%
Flocculation: High
Fermentation:ideally 14-22°C (55-72°F)
Max ABV 10% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to Nottingham

MONK. Monastery Ale Yeast.

Suitable to brew ales with a medium ester profile.
Attenuation: 68-70%

Flocculation: Medium
Fermentation: Ideally 15-20°C (59-68°F)
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

PIA. Kiwi Pale Ale Yeast.

Suitable to brew pale ales with a good hop profile.
Attenuation: 73-75%

Flocculation: Good
Fermentation:ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

THE FIRM. Full Bodied English Ale Yeast.

Suitable for anything that requires a fruitier finish

Attenuation: Medium

Flocculation: Low

Fermentation: Ideally 15-22°C (59-72°F)

Max ABV 12% in 20 litres - Pitching Rate: 50g/100 litres

INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to Windsor but with a slightly different taste

WALLONIA. Saison Yeast.

Suitable for anything that requires an ester finish

Attenuation: 85-92%

Flocculation: Medium

Fermentation: Ideally 16-30°C (61-86°F)

Max ABV 11% in 20 litres - Pitching Rate: 50g/100 litres

INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to WLP590?

Pitching Directions

Pitch the yeast directly on to the surface of the wort at the fermentation temperature (or at a temperature slightly above). Sprinkle well over the wort surface to avoid clumping. Aerate well with a sterilised spoon in a splashing motion for 5 minutes

Rehydrating

Alternatively, sprinkle the yeast in 100ml of sterile water or boiled wort at 24 to 29°C (75°F to 84°F)*. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel. *Hell Pilsner yeast rehydration temp is between 15 to 25°C (59°F to 77°F)

Storage

Transportation: The yeast can be transported at room temperature for up to 3 months without affecting its performance. Once you receive it store in cool (< 10°C/50°F), dry conditions.

Shelf Life: Refer to the best before end date printed on the sachet label. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use damaged sachets.