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A symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs SCOBY is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha. This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.

LIMITED AVAILABLE - JULY AND AUGUST A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. Optimal Fermentation Temperature: 65-68F Attenuation: 76-83%+ Flocculation: Medium-High Alcohol Tolerance: High

The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73

Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73

Lallemand's vacuum-sealing method minimizes packaged air and moisture while giving the user a visible and tactile assurance that the package is airtight.

An excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurztraminer. Low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (59 degrees F) to dryness. An excellent thoil converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.

Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate

American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.

Used to bottle condition/carbonate beer.

YEAST MUNTONS ALE 6 GRAMS

YEAST MUNTONS PREM GOLD 6 GRAMS

A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v.

The famous yeast strain from Weihenstephan in Germany for lager brewing.

12-14% alcohol tolerance.

12-14% alcohol tolerance.

14% alcohol tolerance.

15% alcohol tolerance.

18% alcohol tolerance.