CROSSMYLOOF BREW  

2x5g Packs of GENERAL PURPOSE BREWING YEAST


Hi & thanks for visiting us here at Crossmyloof Brew. Our supplier asked us to try out this all-purpose brewing yeast for our brewery 'Learn to Make Wine' evenings and we liked it (and the price) so much we asked for more. MUCH MORE!!! It's perfect for making high quality wine, cider, mead, and even estery ales. In fact you name it and it can probably make it ;)

Every 5g foil pack has enough viable yeast to brew up to 5 litres (1 Gallon) of your lovingly home brew, with LONG BEST BEFORE DATES! Simply sprinkle on and aerate, or re-hydrate to get your brew off to a flying start (See Q & A's below).

All that's left for me to say is have a very happy brew day and if you have any questions, just message us. We'll be glad to help with most brewing questions, but our knowledge of World Socio-Economics is a bit sketchy :/ Cheers again! Steven



Check out our 100 Varieties of Hops, Malts, 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 50p 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.



Q&A's - Tom's Long and Short of it...

Q. From Sharon Donnay - Do I need to re-hydrate the yeast?
A. Tom's unusually short answer - No, but if you don't re-hydrate fermentation may take longer.  We recommend re-hydrating in a cup of room temperature water (that has been previously boiled) for 15 to 30 minutes.  This allows the yeast to perform fermentation more effectively and ensures the cellular integrity of the yeast.  Whether you re-hydrate or not, make sure you aerate your brew after you pitch your yeast for at least 5 minutes to help the yeast along.

Q. From Hester Veisen - What alcohol volume can I expect in my 5 litre brew?
A. It all depends on your recipe, but I'd say 12% is normally achievable.

"GLUTEN FREE", but packed in an environment where gluten may have been present.