{"title":"Brewing Ingredients","description":"\u003cp\u003eMalt by the 100 g, hops, yeast and the bits in between. Ingredients ship in their own parcel from our partner's warehouse in Czechia, priced by weight.\u003c\/p\u003e","products":[{"product_id":"fermentis-safale-s-04","title":"Fermentis SafAle™ S-04 · Dry Ale Yeast · 11.5 g","description":"\u003cp\u003e\u003cstrong\u003eBalanced fruit, a floral lift and a yeast that clears out fast. S-04 is the English ale strain for cask-style bitters and hoppy pales that should pour bright.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 74–82 % · 18–26 °C · Fast sedimentation · Fruity \u0026amp; floral · 50–80 g\/hl · 11.5 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eS-04 was selected for its fast fermentation profile. It gives balanced fruity and floral notes, with low total esters and medium higher alcohols on the Fermentis data, and ferments to 74–82 % apparent attenuation.\u003c\/p\u003e\u003cp\u003eIts flocculation power is the headline: the yeast drops quickly, so beers tend to finish with higher clarity. Fermentis points it at English and American ales, including highly hopped beers, and says it's specially adapted to cask-conditioned beers and to fermenters with a conical bottom.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eFermentis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eEnglish ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11.5 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e74–82 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSedimentation\u003c\/td\u003e\n\u003ctd\u003eFast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–26 °C (ideal range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9–11 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters \/ higher alcohols\u003c\/td\u003e\n\u003ctd\u003eLow \/ medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–80 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — direct pitch or rehydrate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eFermentis doses S-04 at 50–80 g\/hl. In 20 L (0.2 hl) that's 10–16 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11.5 g sachets).\u003c\/p\u003e\u003cp\u003eA single 11.5 g sachet already sits inside that range for 20 L; the top of the range takes a second one.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDirect pitch: at fermentation temperature, sprinkle the yeast over the whole wort surface so it doesn't clump — ideally while the fermenter is still filling.\u003c\/li\u003e\n\u003cli\u003ePrefer to rehydrate? Sprinkle into at least 10× its weight of sterile water or boiled, hopped wort at 25–29 °C (115 ml or more per sachet), leave 15–30 minutes, stir gently, then pitch.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–26 °C.\u003c\/li\u003e\n\u003cli\u003eSachet soft or damaged? Fermentis says don't use it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an English bitter? Try it with Crisp Maris Otter as the base, a handful of Crisp Crystal T150 and East Kent Golding hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: dry and cool. We keep it below 10 °C; Fermentis allows below 24 °C for up to 6 months and below 15 °C beyond that.\u003c\/li\u003e\n\u003cli\u003eShelf life: 36 months from production in the sealed sachet — the date is printed on it.\u003c\/li\u003e\n\u003cli\u003eOpened: close it tightly, keep it at 4 °C and finish it within 7 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier: sorbitan monostearate (E491)\u003c\/li\u003e\n\u003cli\u003eAllergens: no ingredient appears on the EU 1169\/2011 allergen list\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11.5 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 10 °C recommended\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFast sedimentation: once fermentation is done, the yeast settles out quickly, so leave the sediment behind when you rack or bottle.\u003c\/li\u003e\n\u003cli\u003eSame strain whether you see it spelt SafAle or SafeAle — the Fermentis name is SafAle™ S-04.\u003c\/li\u003e\n\u003cli\u003eYeast and other ingredients are dispatched from our partner warehouse in the Czech Republic — expect a separate parcel if you also order equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDoes S-04 give clear beer?\u003c\/strong\u003e\u003cbr\u003eIt helps. Fermentis says its flocculation power means beers tend to finish with higher clarity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate S-04?\u003c\/strong\u003e\u003cbr\u003eNo. Direct pitching at fermentation temperature is fine. Rehydrating in 25–29 °C water or wort for 15–30 minutes is optional.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of S-04 for 20 L?\u003c\/strong\u003e\u003cbr\u003e1–2. The 50–80 g\/hl dose is 10–16 g for 20 L, and one 11.5 g sachet is already inside that range.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eS-04 or US-05?\u003c\/strong\u003e\u003cbr\u003eS-04 brings balanced fruity and floral notes and settles fast. US-05 is more neutral and stays in suspension longer. Both ferment at 18–26 °C.\u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":60933599232334,"sku":"BOP-127","price":4.14,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/127_safale-s-04-11g.jpg?v=1790201707"},{"product_id":"mangrove-jacks-craft-series-golden-lager-beer-kit-2-2kg","title":"Mangrove Jack's Craft Series Golden Lager · Beer Kit · 2.2 kg","description":"\u003cp\u003e\u003cstrong\u003eCrisp, golden and gently malty, with hints of vanilla and red fruit and a clean, subtle bitterness to finish. Add a kilo of sugar and water to 23 litres — the yeast does the rest.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eMakes 23 L · Approx. 4.4 % ABV · 18–24 IBU · Bitterness 2\/5 · M54 Californian Lager yeast included · You add 1 kg dextrose or 1.2 kg liquid malt extract\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eMangrove Jack's describes a well-bodied, crisp golden lager: light and malty, with hints of vanilla and red fruit and a cleansing, subtle bitterness. Liberty hops add a mild, slightly spicy and floral flavour.\u003c\/p\u003e\u003cp\u003eThe M54 Californian Lager yeast is a lager strain that ferments at ale temperatures without the off-flavours that usually brings, so the pouch instructions ferment it at 18–22 °C — no lagering fridge needed.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eMangrove Jack's Craft Series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eGolden lager\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMakes\u003c\/td\u003e\n\u003ctd\u003e23 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol\u003c\/td\u003e\n\u003ctd\u003eApprox. 4.4 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBitterness\u003c\/td\u003e\n\u003ctd\u003e18–24 IBU (2\/5)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003ePale gold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHops\u003c\/td\u003e\n\u003ctd\u003eLiberty\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast\u003c\/td\u003e\n\u003ctd\u003eM54 Californian Lager (included)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation\u003c\/td\u003e\n\u003ctd\u003e18–22 °C (pouch instructions for hybrid lager yeast)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinal gravity\u003c\/td\u003e\n\u003ctd\u003eAbout 1.007 with dextrose, 1.014 with pure liquid malt extract\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e2.2 kg pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat's in the pouch\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWort concentrate (the liquid compartment)\u003c\/li\u003e\n\u003cli\u003eA sachet of M54 Californian Lager yeast\u003c\/li\u003e\n\u003cli\u003eLiberty hops for dry hopping — Mangrove Jack's sells this recipe as Golden Lager with Dry Hops\u003c\/li\u003e\n\u003cli\u003eBrewing instructions (in the dry compartment)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat else you need\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 kg dextrose (or brew enhancer) or 1.2 kg pure liquid malt extract — not included\u003c\/li\u003e\n\u003cli\u003eA fermenter with lid, airlock and grommet, plus a mixing paddle\u003c\/li\u003e\n\u003cli\u003eCleaner and sanitiser\u003c\/li\u003e\n\u003cli\u003eA hydrometer\u003c\/li\u003e\n\u003cli\u003eBottles (PET or glass flip-top) and a syphon or bottling wand\u003c\/li\u003e\n\u003cli\u003ePriming sugar or carbonation drops for bottling\u003c\/li\u003e\n\u003cli\u003e3 L of boiling water, and cold water to top up to 23 L\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClean and sanitise everything that will touch the beer.\u003c\/li\u003e\n\u003cli\u003ePour the wort concentrate into the fermenter. Add 3 L of boiling water and your 1 kg dextrose or 1.2 kg liquid malt extract, and stir until dissolved.\u003c\/li\u003e\n\u003cli\u003eTop up with cold water to 23 L and check the wort is below 25 °C.\u003c\/li\u003e\n\u003cli\u003eAdd the yeast and fit the airlock, filled with cooled boiled water or sanitiser solution.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–22 °C for 7 days, or until the airlock stops bubbling.\u003c\/li\u003e\n\u003cli\u003eCheck the gravity. Once it's at or below 1.020 (dextrose) or 1.025 (malt extract), add the hop sachet — don't stir.\u003c\/li\u003e\n\u003cli\u003eBottle only when the reading holds steady for 48 hours, within two points of about 1.007 (dextrose) or 1.014 (malt extract). A quiet airlock alone doesn't prove it's finished.\u003c\/li\u003e\n\u003cli\u003eLeave 5 cm of headspace, prime each bottle and cap. Keep them warm for at least 2 weeks, then somewhere cool and dark for another 7 days to clear.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eKit day: our Dextrose (Brewing Sugar) 1 kg covers the fermentable sugar. Priming 23 L at the 3 g per 500 ml dose on its page takes roughly another 140 g.\u003c\/p\u003e\u003cp\u003eReady for all-grain next time? Czech Pilsner Malt and SafLager W34\/70 make a classic pale lager.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eThe best-before date is printed on the pouch.\u003c\/li\u003e\n\u003cli\u003eOnce bottled: serve chilled when clear. Mangrove Jack's says another 2 weeks cool and dark gives a smoother beer.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Beer kit — wort concentrate with brewing yeast and hops (Golden Lager)\u003c\/li\u003e\n\u003cli\u003eIngredients: see the pouch label\u003c\/li\u003e\n\u003cli\u003eAllergens: made from malt — contains \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eNet quantity: 2.2 kg\u003c\/li\u003e\n\u003cli\u003eBrand: Mangrove Jack's\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eThe fermentable sugar is not in the pouch: add 1 kg dextrose or 1.2 kg liquid malt extract.\u003c\/li\u003e\n\u003cli\u003eFermented at 18–22 °C, so a spare room does the job a lager fridge normally would.\u003c\/li\u003e\n\u003cli\u003eContains \u003cstrong\u003egluten\u003c\/strong\u003e (malt).\u003c\/li\u003e\n\u003cli\u003eThe kit ships with our other brewing ingredients from a partner warehouse in the Czech Republic, separately from equipment orders.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat's in the Golden Lager kit?\u003c\/strong\u003e\u003cbr\u003eWort concentrate, M54 Californian Lager yeast and Liberty hops for dry hopping. You add 1 kg dextrose or 1.2 kg liquid malt extract and water to 23 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need a fridge to brew this lager?\u003c\/strong\u003e\u003cbr\u003eNo. M54 is a lager yeast that ferments at ale temperatures; the pouch instructions say 18–22 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDextrose or liquid malt extract?\u003c\/strong\u003e\u003cbr\u003eEither. The target final gravity is about 1.007 with dextrose and about 1.014 with pure liquid malt extract.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow strong is it?\u003c\/strong\u003e\u003cbr\u003eApprox. 4.4 % ABV, with 18–24 IBU.\u003c\/p\u003e","brand":"Mangrove Jack's","offers":[{"title":"Default Title","offer_id":60933608866126,"sku":"BOP-1453","price":25.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1455_golden-lager-491002.jpg?v=1790201891"},{"product_id":"mangrove-jacks-craft-series-ipa-beer-kit-2-2kg","title":"Mangrove Jack's Craft Series IPA · Beer Kit · 2.2 kg","description":"\u003cp\u003e\u003cstrong\u003eRich malt, earthy and floral hop notes and a hint of spice, held in check by a refreshing bitterness. An IPA that leans on balance rather than brute force.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eMakes 23 L · Approx. 4.7 % ABV · 35–45 IBU · Bitterness 3\/5 · M42 New World Strong Ale yeast included · You add 1 kg dextrose or 1.2 kg liquid malt extract\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eA rich, malty IPA with subtle earthy and floral tones and a touch of spice, balanced between malt sweetness and refreshing bitterness. Bright gold in the glass, 35–45 IBU on the tongue.\u003c\/p\u003e\u003cp\u003eM42 New World Strong Ale is a top-fermenting ale strain with a neutral aroma, so the malt and hops stay in front.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eMangrove Jack's Craft Series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eIndia Pale Ale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMakes\u003c\/td\u003e\n\u003ctd\u003e23 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol\u003c\/td\u003e\n\u003ctd\u003eApprox. 4.7 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBitterness\u003c\/td\u003e\n\u003ctd\u003e35–45 IBU (3\/5)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003eBright gold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast\u003c\/td\u003e\n\u003ctd\u003eM42 New World Strong Ale (included)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation\u003c\/td\u003e\n\u003ctd\u003e20–23 °C (pouch instructions for ale yeast)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e2.2 kg pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat's in the pouch\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWort concentrate\u003c\/li\u003e\n\u003cli\u003eA sachet of M42 New World Strong Ale yeast\u003c\/li\u003e\n\u003cli\u003eBrewing instructions\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat else you need\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 kg dextrose or brew enhancer, or 1.2 kg pure liquid malt extract (not in the box)\u003c\/li\u003e\n\u003cli\u003eFermenter, lid, airlock and grommet, mixing paddle\u003c\/li\u003e\n\u003cli\u003eCleaning and sanitising product\u003c\/li\u003e\n\u003cli\u003eHydrometer\u003c\/li\u003e\n\u003cli\u003eBottles (PET or glass flip-top), syphon or bottling wand\u003c\/li\u003e\n\u003cli\u003ePriming sugar or carbonation drops\u003c\/li\u003e\n\u003cli\u003e3 L of boiling water; cold water to top up to 23 L\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSanitise everything before you start.\u003c\/li\u003e\n\u003cli\u003ePour the concentrate into the fermenter, then 3 L of boiling water and your fermentable (1 kg dextrose or 1.2 kg liquid malt extract). Stir until it's all dissolved.\u003c\/li\u003e\n\u003cli\u003eMake up to 23 L with cold water and wait until it's below 25 °C.\u003c\/li\u003e\n\u003cli\u003eAdd the M42 yeast, then the airlock filled with cooled boiled water or sanitiser.\u003c\/li\u003e\n\u003cli\u003eFerment at 20–23 °C for 7 days, or until bubbling stops.\u003c\/li\u003e\n\u003cli\u003eHop sachet in your pouch? Add it once the gravity is at or below 1.020 (dextrose) or 1.025 (malt extract), without stirring.\u003c\/li\u003e\n\u003cli\u003eBottle only after two readings 48 hours apart show the same gravity.\u003c\/li\u003e\n\u003cli\u003eLeave 5 cm headspace, prime and seal. At least 2 weeks warm, then 7 days in a cool, dark place to clear.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eKit day: our Dextrose (Brewing Sugar) 1 kg is exactly the fermentable the pouch asks for.\u003c\/p\u003e\u003cp\u003eWant more hop aroma? Try an extra dry hop of Cascade or Citra from our range.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLook for the best-before date on the pouch.\u003c\/li\u003e\n\u003cli\u003eServe chilled once the beer is clear; Mangrove Jack's recommends another 2 weeks cool and dark for a smoother result.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Beer kit — wort concentrate with brewing yeast (IPA)\u003c\/li\u003e\n\u003cli\u003eIngredients: see the pouch label\u003c\/li\u003e\n\u003cli\u003eAllergens: made from malt — contains \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eNet quantity: 2.2 kg\u003c\/li\u003e\n\u003cli\u003eBrand: Mangrove Jack's\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFermentable not included: plan on 1 kg dextrose or 1.2 kg liquid malt extract.\u003c\/li\u003e\n\u003cli\u003eA hydrometer is the only reliable way to know fermentation has finished.\u003c\/li\u003e\n\u003cli\u003eContains \u003cstrong\u003egluten\u003c\/strong\u003e (malt).\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients, this kit included, go out from our partner warehouse in the Czech Republic — often in a different parcel from equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat's in the IPA kit?\u003c\/strong\u003e\u003cbr\u003eWort concentrate and a sachet of M42 New World Strong Ale yeast. Add 1 kg dextrose or 1.2 kg liquid malt extract, then top up with water to 23 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow bitter is it?\u003c\/strong\u003e\u003cbr\u003e35–45 IBU, rated 3\/5 for bitterness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature does it ferment at?\u003c\/strong\u003e\u003cbr\u003e20–23 °C — the range the pouch instructions give for ale yeast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow strong will it be?\u003c\/strong\u003e\u003cbr\u003eApprox. 4.7 % ABV.\u003c\/p\u003e","brand":"Mangrove Jack's","offers":[{"title":"Default Title","offer_id":60933608931662,"sku":"BOP-1455","price":25.19,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1461_ipa-491006.jpg?v=1790201891"},{"product_id":"mangrove-jacks-craft-series-bavarian-wheat-beer-kit-2-2kg","title":"Mangrove Jack's Craft Series Bavarian Wheat · Beer Kit · 2.2 kg","description":"\u003cp\u003e\u003cstrong\u003eBanana and vanilla on the nose, a long clove finish, and a smooth, full body in a hazy gold glass. Bavarian wheat, no mash required.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eMakes 23 L · Approx. 4.7 % ABV · 12–18 IBU · Bitterness 1\/5 · M20 Bavarian Wheat yeast included · You add 1 kg dextrose or 1.2 kg liquid malt extract\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eDeliciously smooth and full-bodied, light golden and hazy, with vanilla and banana aromas and a lingering clove aftertaste — that's how Mangrove Jack's describes it. Bitterness barely registers at 1\/5.\u003c\/p\u003e\u003cp\u003eMuch of the character comes from the yeast. M20 Bavarian Wheat is a top-fermenting wheat beer strain that gives banana and clove esters balanced with spicy aromas.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eMangrove Jack's Craft Series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eBavarian wheat beer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMakes\u003c\/td\u003e\n\u003ctd\u003e23 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol\u003c\/td\u003e\n\u003ctd\u003eApprox. 4.7 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBitterness\u003c\/td\u003e\n\u003ctd\u003e12–18 IBU (1\/5)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003eHazy gold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast\u003c\/td\u003e\n\u003ctd\u003eM20 Bavarian Wheat (included)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation\u003c\/td\u003e\n\u003ctd\u003e20–23 °C (pouch instructions for ale yeast)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinal gravity\u003c\/td\u003e\n\u003ctd\u003eAbout 1.010 with dextrose, 1.016 with pure liquid malt extract\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e2.2 kg pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat's in the pouch\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWort concentrate (liquid compartment)\u003c\/li\u003e\n\u003cli\u003eA sachet of M20 Bavarian Wheat yeast\u003c\/li\u003e\n\u003cli\u003eBrewing instructions\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat else you need\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFermentables, not included: 1 kg dextrose (or brew enhancer) or 1.2 kg pure liquid malt extract\u003c\/li\u003e\n\u003cli\u003eFermenter with lid, airlock and grommet; mixing paddle\u003c\/li\u003e\n\u003cli\u003eCleaner and sanitiser\u003c\/li\u003e\n\u003cli\u003eHydrometer\u003c\/li\u003e\n\u003cli\u003ePET or glass flip-top bottles, plus a syphon or bottling wand\u003c\/li\u003e\n\u003cli\u003eCarbonation drops or priming sugar\u003c\/li\u003e\n\u003cli\u003e3 L of boiling water and cold water to make 23 L\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClean and sanitise your kit first.\u003c\/li\u003e\n\u003cli\u003eEmpty the wort concentrate into the fermenter, add 3 L of boiling water and the 1 kg dextrose or 1.2 kg liquid malt extract, and stir to dissolve.\u003c\/li\u003e\n\u003cli\u003eTop up to 23 L with cold water; pitch only once it's below 25 °C.\u003c\/li\u003e\n\u003cli\u003eAdd the M20 yeast and fit the airlock with cooled boiled water or sanitiser in it.\u003c\/li\u003e\n\u003cli\u003eFerment at 20–23 °C for 7 days, or until the airlock goes quiet.\u003c\/li\u003e\n\u003cli\u003eTake readings: bottle once the gravity stays the same for 48 hours, within two points of about 1.010 (dextrose) or 1.016 (malt extract).\u003c\/li\u003e\n\u003cli\u003eFill bottles to 5 cm below the top, prime and seal. Two weeks somewhere warm, then 7 days cool and dark to clear.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eKit day: add our Dextrose (Brewing Sugar) 1 kg as the fermentable.\u003c\/p\u003e\u003cp\u003eGoing all-grain for your next weizen? Try BESTMALZ BEST Wheat malt with Lallemand Munich Classic yeast.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCheck the best-before date on the pouch.\u003c\/li\u003e\n\u003cli\u003eServe chilled once clear; Mangrove Jack's says an extra 2 weeks cool and dark makes it smoother.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Beer kit — wort concentrate with brewing yeast (Bavarian Wheat)\u003c\/li\u003e\n\u003cli\u003eIngredients: see the pouch label\u003c\/li\u003e\n\u003cli\u003eAllergens: made from malt — contains \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eNet quantity: 2.2 kg\u003c\/li\u003e\n\u003cli\u003eBrand: Mangrove Jack's\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSugar is not included: you add 1 kg dextrose or 1.2 kg liquid malt extract.\u003c\/li\u003e\n\u003cli\u003eIt's meant to be hazy — hazy gold is the official colour.\u003c\/li\u003e\n\u003cli\u003eContains \u003cstrong\u003egluten\u003c\/strong\u003e (malt).\u003c\/li\u003e\n\u003cli\u003eLike the rest of our brewing ingredients, it's sent from a partner warehouse in the Czech Republic and may arrive apart from your equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat's in the Bavarian Wheat kit?\u003c\/strong\u003e\u003cbr\u003eWort concentrate and a sachet of M20 Bavarian Wheat yeast. Your part: 1 kg dextrose or 1.2 kg liquid malt extract, plus water up to 23 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere do the banana and clove come from?\u003c\/strong\u003e\u003cbr\u003eMostly the M20 yeast, a top-fermenting wheat beer strain that produces banana and clove esters.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003e20–23 °C, the pouch instructions' range for ale yeast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it supposed to be cloudy?\u003c\/strong\u003e\u003cbr\u003eYes. Mangrove Jack's lists the colour as hazy gold.\u003c\/p\u003e","brand":"Mangrove Jack's","offers":[{"title":"Default Title","offer_id":60933608964430,"sku":"BOP-1454","price":25.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1458_bavarian-wheat-491007.jpg?v=1790201891"},{"product_id":"bestmalz-best-chocolate-malt","title":"BESTMALZ BEST Chocolate Malt · per 100 g","description":"\u003cp\u003e\u003cstrong\u003eChocolate and a mild coffee note, without the harsh edge. BEST Chocolate takes a pale grist deep brown to black in porters, stouts and Schwarzbier.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e800–1,000 EBC · 300–380 °L · Up to 10 % of grist · Gently roasted · Barley · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBESTMALZ roasts this barley malt gently, which keeps bitter flavours out and pyrazine levels extremely low. What reaches the glass is chocolate and a mild roasted or coffee note — plus a lot of colour, so a little goes a long way.\u003c\/p\u003e\u003cp\u003eIt suits Schwarzbier, bocks, Altbier, brown ales, porters, stouts and any dark-to-black beer that wants a soft roast rather than a sharp one. BESTMALZ pitches it as the easy way into brewing with roasted malts and recommends up to 10 % of the grain bill; the rest is your base malt.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltster\u003c\/td\u003e\n\u003ctd\u003eBESTMALZ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eRoasted malt (chocolate)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eBarley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e800–1,000 EBC · 300–380 °L (±10 %)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (dry basis)\u003c\/td\u003e\n\u003ctd\u003emin. 75 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 4.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 10 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eGermany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (Milling option)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eUp to 10 % of the grist, which on a typical 5 kg grist for 20 L caps chocolate malt at 500 g (5 × 100 g).\u003c\/p\u003e\u003cp\u003e100 g in 20 L adds ≈ 18 EBC of colour on its own; 500 g adds ≈ 54.5 EBC and ≈ +5.2 gravity points (≈ +1.3 °P) at 75 % efficiency (approx., Morey \/ extract-based; mid 900 EBC, extract 75 %, moisture 4.5 %).\u003c\/p\u003e\u003cp\u003eQuantity counts 100 g units, so enter 3 for 300 g of chocolate malt.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMash it together with your base malt — at up to 10 % it is a supporting malt, not the foundation.\u003c\/li\u003e\n\u003cli\u003eColour builds fast: the first 100 g already adds about 18 EBC in 20 L (approx.), so fine-tune in 100 g steps.\u003c\/li\u003e\n\u003cli\u003eOrder in 100 g steps: 200 g = 2, 500 g = 5.\u003c\/li\u003e\n\u003cli\u003eNo mill? Order it Crushed and it arrives ready for the mash tun; brew within about 5 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a porter or stout? Build it on Crisp Finest Maris Otter® and ferment with SafAle S-04.\u003c\/p\u003e\u003cp\u003eBrewing a Schwarzbier? Pair it with BESTMALZ BEST Vienna and SafLager W34\/70.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBESTMALZ quotes a shelf life of at least 24 months when stored cool (max. 20 °C) and dry (max. 35 % relative humidity).\u003c\/li\u003e\n\u003cli\u003eAfter opening, reseal it airtight so it doesn't pick up moisture.\u003c\/li\u003e\n\u003cli\u003eOrdered it crushed? Get it into the mash within about 5 days of delivery.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Roasted malt (BEST Chocolate)\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e (barley, water)\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Germany\u003c\/li\u003e\n\u003cli\u003eStorage: dry (max. 35 % RH), max. 20 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSold by the 100 g, so the quantity is the number of 100 g units: 3 = 300 g.\u003c\/li\u003e\n\u003cli\u003ePick Whole grain or Crushed in the Milling option. Crushed malt is milled just before dispatch; brew it within about 5 days.\u003c\/li\u003e\n\u003cli\u003eIngredients travel from our partner warehouse in the Czech Republic in their own parcel, separate from any equipment.\u003c\/li\u003e\n\u003cli\u003eNo chocolate inside — the name describes colour and flavour. It is made from \u003cstrong\u003ebarley\u003c\/strong\u003e, which contains gluten.\u003c\/li\u003e\n\u003cli\u003eBESTMALZ allows a ±10 % tolerance on the colour figure.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWill it make my stout harsh?\u003c\/strong\u003e\u003cbr\u003eBESTMALZ roasts it gently to keep bitter flavours out, so expect chocolate and a mild roasted or coffee note. For the dark, bitter-coffee roast of a dry stout, look at Crisp Roasted Barley instead.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes chocolate malt contain chocolate?\u003c\/strong\u003e\u003cbr\u003eNo. It is roasted barley malt; the ingredients are barley and water.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I need for 20 L?\u003c\/strong\u003e\u003cbr\u003eNo more than 10 % of the grist: up to 500 g (5 × 100 g) on a 5 kg grist. Even 100 g adds about 18 EBC of colour (approx.).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan you crush it for me?\u003c\/strong\u003e\u003cbr\u003eYes — choose Crushed in the Milling option. It is milled before dispatch and best brewed within about 5 days; Whole grain ships unmilled.\u003c\/p\u003e","brand":"BESTMALZ","offers":[{"title":"Whole grain","offer_id":60933608898894,"sku":"BOP-1477","price":0.3,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948078297422,"sku":"BOP-1477-S","price":0.32,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/bestmalz-best-chocolate-malt-main-v1.jpg?v=1791913480"},{"product_id":"amplifire-hop-oil-cip-076-20ml","title":"Amplifire™ Hop Oil – CIP 076 · 20 ml","description":"\u003cp\u003e\u003cstrong\u003eRipe orange, peach and a creamy vanilla edge. CIP 076 is an experimental New Zealand hop, and a 20 ml bottle is a low-risk way to taste it in your own beer.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eExperimental NZ variety · Zero bitterness · Pale ale 10–15 ml\/hL · IPA 15–20 ml\/hL · New Zealand · 20 ml\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eCitrus and orange blossom, ripe peach, a creamy vanilla note and tropical fruit, per the producer's tasting notes for the oil; the hop itself is described as intense ripe orange, peach, nectarine and mango with an earthy undertone. CIP stands for Clayton Innovation Project — the producer's breeding programme — so this is a variety still known by its code.\u003c\/p\u003e\u003cp\u003eThe oil adds aroma and flavour only (alpha, beta and iso-alpha acids each below 0.1 %). Hazy IPAs, pale ales, pilsners, Pacific ales and lagers are the suggested styles. A code name instead of a variety name — the aroma is anything but anonymous.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAmplifire™ Fresh Hop Oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eClayton Hops, New Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eCIP 076 (experimental)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWater-soluble liquid hop oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e20 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade from\u003c\/td\u003e\n\u003ctd\u003eFresh, undried hop cones, extracted within 24 hours of harvest; no solvents in extraction\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBitterness\u003c\/td\u003e\n\u003ctd\u003eNone — alpha, beta and iso-alpha acids each \u0026lt;0.1 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eCitrus, orange blossom, ripe peach, creamy vanilla, tropical fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003eLagers 3–5 ml\/hL · Pale ale 10–15 ml\/hL · IPA 15–20 ml\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePellet equivalent\u003c\/td\u003e\n\u003ctd\u003e100 ml ≈ 5 kg T90 pellets (about 50:1 by weight)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse in\u003c\/td\u003e\n\u003ctd\u003eWhirlpool below 85 °C, dry hop, bright tank or keg — not the kettle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e2 years sealed; 2–3 months once opened\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNew Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eLager \u0026amp; lighter styles (3–5 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e0.6–1.0 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePale ale (10–15 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e2–3 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIPA (15–20 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e3–4 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHazy IPA — producer's starting trial (20–50 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e4–10 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHop water (3–15 ml\/hL of water)\u003c\/td\u003e\n\u003ctd\u003e0.6–3 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., the producer's ml\/hL figures converted for 20 L. Any of these fits in one bottle. Measure by syringe, not by splash.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShake the bottle thoroughly.\u003c\/li\u003e\n\u003cli\u003eDilute the dose in a little of the beer, or in warm (not hot) water, before adding it.\u003c\/li\u003e\n\u003cli\u003eNew to the variety? Do the producer's bench test first: 1–2 drops in 150 ml of beer, stir, wait a couple of minutes, taste.\u003c\/li\u003e\n\u003cli\u003eDry hop with or instead of pellets — replace 25–50 % of the pellets to begin with.\u003c\/li\u003e\n\u003cli\u003eWhirlpool below 85 °C, or bright tank and keg. Keep it out of the kettle, and dose before carbonation.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hazy IPA? Try it with WHC Lab Pineapple Passion yeast and some BESTMALZ BEST Wheat or oat flakes in the grist.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeeps 2 years sealed. Store it cool and steady, away from direct sunlight — a fridge shelf is ideal.\u003c\/li\u003e\n\u003cli\u003eOnce it's open, purge the air with CO₂, seal and refrigerate. Use it up within 2–3 months.\u003c\/li\u003e\n\u003cli\u003eAvoid freezing.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop oil (liquid hop flavouring), CIP 076 variety\u003c\/li\u003e\n\u003cli\u003eIngredients: hop oil flavour components (Humulus lupulus) in a propylene glycol carrier\u003c\/li\u003e\n\u003cli\u003eAllergens: none of the 14 allergens listed in EU Regulation 1169\/2011, Annex II (based on the producer's declared composition)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 20 ml\u003c\/li\u003e\n\u003cli\u003eCountry of origin: New Zealand\u003c\/li\u003e\n\u003cli\u003eStorage: cool, out of direct sunlight; refrigerate after opening; do not freeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e20 ml bottle of an experimental variety — no official variety name yet, just the code.\u003c\/li\u003e\n\u003cli\u003eZero bitterness: IBUs still come from your boil hops.\u003c\/li\u003e\n\u003cli\u003eUndiluted, it's a flammable liquid and a skin and eye irritant that can cause skin sensitisation (producer's safety data sheet). Out of children's reach, away from flames, and always diluted in beer or water.\u003c\/li\u003e\n\u003cli\u003eAmplifire™ is a trademark of Clayton Hops Limited.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients are shipped by our partner warehouse in the Czech Republic and arrive separately.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is CIP 076?\u003c\/strong\u003e\u003cbr\u003eAn experimental New Zealand hop from the Clayton Innovation Project breeding programme, still sold under its code.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does it smell like?\u003c\/strong\u003e\u003cbr\u003eCitrus, orange blossom, ripe peach, creamy vanilla and tropical fruit, according to the producer's notes for the oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much for a 20 L pale ale?\u003c\/strong\u003e\u003cbr\u003eAbout 2–3 ml, from the producer's 10–15 ml\/hL for pale ales. For a hazy IPA, trials start around 4–10 ml.\u003c\/p\u003e","brand":"Clayton Hops","offers":[{"title":"Default Title","offer_id":60933608997198,"sku":"BOP-1692","price":18.38,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1692_2961-aplifirre-riwaka-20ml.jpg?v=1790201890"},{"product_id":"amplifire-hop-oil-nelson-sauvin-20ml","title":"Amplifire™ Hop Oil – Nelson Sauvin · 20 ml","description":"\u003cp\u003e\u003cstrong\u003eGooseberry, lychee and a splash of sauvignon blanc. Nelson Sauvin's white-wine fruit in a 20 ml bottle that adds no bitterness at all.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eZero bitterness · Pale ale 10–15 ml\/hL · IPA 15–20 ml\/hL · 20 ml ≈ 1 kg T90 pellets · New Zealand · 20 ml\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eGooseberry and lychee lead, with passionfruit, tropical fruit, a sauvignon blanc character and a gentle spicy edge. The producer sums it up as fresh crushed gooseberry and new-world white wine. Since the oil carries no alpha or beta acids to speak of (each below 0.1 %), it changes aroma and flavour, not bitterness.\u003c\/p\u003e\u003cp\u003eIt comes from hops that are never kilned, extracted within a day of picking, with no leaf or cone material in the bottle. West Coast and NZ IPAs, hazy IPAs, pale ales, lagers and pilsners are all fair game.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAmplifire™ Fresh Hop Oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eClayton Hops, New Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eNelson Sauvin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWater-soluble liquid hop oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e20 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade from\u003c\/td\u003e\n\u003ctd\u003eFresh, undried hop cones, extracted within 24 hours of harvest; no solvents in extraction\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBitterness\u003c\/td\u003e\n\u003ctd\u003eNone — alpha, beta and iso-alpha acids each \u0026lt;0.1 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eGooseberry, lychee, passionfruit, sauvignon blanc, tropical fruit, a hint of spice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003eLagers 3–5 ml\/hL · Pale ale 10–15 ml\/hL · IPA 15–20 ml\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePellet equivalent\u003c\/td\u003e\n\u003ctd\u003e100 ml ≈ 5 kg T90 pellets (about 50:1 by weight)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse in\u003c\/td\u003e\n\u003ctd\u003eWhirlpool below 85 °C, dry hop, bright tank or keg — not the kettle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e2 years sealed; 2–3 months once opened\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNew Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eLager \u0026amp; lighter styles (3–5 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e0.6–1.0 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePale ale (10–15 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e2–3 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIPA (15–20 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e3–4 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHazy IPA — producer's starting trial (20–50 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e4–10 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHop water (3–15 ml\/hL of water)\u003c\/td\u003e\n\u003ctd\u003e0.6–3 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox. — the producer's per-hectolitre doses scaled down to 20 L. A single bottle is enough for any row. Measure it with a syringe rather than by eye.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShake before use.\u003c\/li\u003e\n\u003cli\u003eStir the measured dose into a small volume of the beer, or into warm (never hot) water, then add it to the fermenter, bright tank or keg.\u003c\/li\u003e\n\u003cli\u003eIn the dry hop, it can sit alongside pellets and take over part of their job without thinning body or mouthfeel. Start by replacing 25–50 % of the pellets.\u003c\/li\u003e\n\u003cli\u003eFor a whirlpool addition, cool the wort below 85 °C first. The kettle is off limits.\u003c\/li\u003e\n\u003cli\u003eCarbonate after dosing, not before — it protects head retention.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSwap it for\u003c\/h3\u003e\u003cp\u003eWant pellets instead? Nelson Sauvin T90 pellets are in our range. Use the producer's ratio as a guide: 20 ml of oil ≈ 1 kg of T90 pellets.\u003c\/p\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a West Coast IPA or a NZ pale ale? Try it with Crisp Extra Pale Ale as the base and SafAle US-05 for a clean ferment that leaves the fruit in front.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShelf life sealed: 2 years. Keep it out of direct sunlight; cool and stable is best, and the fridge is the producer's pick.\u003c\/li\u003e\n\u003cli\u003eOnce opened, displace the air with CO₂ if possible, seal and refrigerate, then use it within 2–3 months.\u003c\/li\u003e\n\u003cli\u003eFreezing is a no.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop oil (liquid hop flavouring), Nelson Sauvin variety\u003c\/li\u003e\n\u003cli\u003eIngredients: hop oil flavour components (Humulus lupulus) in a propylene glycol carrier\u003c\/li\u003e\n\u003cli\u003eAllergens: none of the 14 allergens listed in EU Regulation 1169\/2011, Annex II (based on the producer's declared composition)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 20 ml\u003c\/li\u003e\n\u003cli\u003eCountry of origin: New Zealand\u003c\/li\u003e\n\u003cli\u003eStorage: cool, out of direct sunlight; refrigerate after opening; do not freeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e20 ml of concentrated oil. It brings no bitterness, so keep your usual bittering addition.\u003c\/li\u003e\n\u003cli\u003eNeat, it's a flammable liquid and a skin and eye irritant that can cause skin sensitisation (producer's safety data sheet). Keep it away from children and open flames, and dilute it in beer or water — never take it straight.\u003c\/li\u003e\n\u003cli\u003eAmplifire™ is a trademark of Clayton Hops Limited.\u003c\/li\u003e\n\u003cli\u003eIngredients are dispatched by our partner warehouse in the Czech Republic, so they may arrive apart from the rest of your order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much Nelson Sauvin oil for a 20 L pale ale?\u003c\/strong\u003e\u003cbr\u003eAround 2–3 ml: the producer's pale ale rate is 10–15 ml\/hL. Step up to 3–4 ml for an IPA.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOil or pellets — what's the difference?\u003c\/strong\u003e\u003cbr\u003eThe oil has no plant material, so it doesn't soak up beer or leave hop sludge, and it adds no bitterness. By the producer's guide, 20 ml does the aroma work of about 1 kg of T90 pellets.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it in the whirlpool?\u003c\/strong\u003e\u003cbr\u003eYes, once the wort is below 85 °C. Don't add it to the boil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I make hop water with it?\u003c\/strong\u003e\u003cbr\u003eYes, at 3–15 ml\/hL of water — about 0.6–3 ml for 20 L. The producer's hop water recipe combines Nelson Sauvin with Motueka and Riwaka oils.\u003c\/p\u003e","brand":"Clayton Hops","offers":[{"title":"Default Title","offer_id":60933609029966,"sku":"BOP-1693","price":19.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1695_2961-aplifirre-riwaka-20ml.jpg?v=1790201891"},{"product_id":"amplifire-hop-oil-riwaka-20ml","title":"Amplifire™ Hop Oil – Riwaka · 20 ml","description":"\u003cp\u003e\u003cstrong\u003ePassionfruit, pink grapefruit and pineapple, measured out by the millilitre. Riwaka's big tropical character, bottled as a water-soluble oil with zero bitterness.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eZero bitterness · Dry hop, whirlpool \u0026amp; keg · IPA 15–20 ml\/hL · 20 ml ≈ 1 kg T90 pellets · New Zealand · 20 ml\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003ePassionfruit and pink grapefruit up front, with pineapple, lime, orange and a blackberry-candy edge behind. The oil is extracted from fresh, undried cones within 24 hours of harvest, so it keeps the volatile aromatics that kilning drives off. It adds aroma and flavour only — alpha, beta and iso-alpha acids are each below 0.1 %.\u003c\/p\u003e\u003cp\u003eThere's no plant matter, so nothing soaks up your beer and there's no hop sludge to rack off. Use it on its own or alongside pellets in hazy, NZ and West Coast IPAs, pale ales, lagers and pilsners.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAmplifire™ Fresh Hop Oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eClayton Hops, New Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eRiwaka\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWater-soluble liquid hop oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e20 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMade from\u003c\/td\u003e\n\u003ctd\u003eFresh, undried hop cones, extracted within 24 hours of harvest; no solvents in extraction\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBitterness\u003c\/td\u003e\n\u003ctd\u003eNone — alpha, beta and iso-alpha acids each \u0026lt;0.1 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003ePassionfruit, pink grapefruit, pineapple, lime, orange, blackberry candy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003eLagers 3–5 ml\/hL · Pale ale 10–15 ml\/hL · IPA 15–20 ml\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePellet equivalent\u003c\/td\u003e\n\u003ctd\u003e100 ml ≈ 5 kg T90 pellets (about 50:1 by weight)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse in\u003c\/td\u003e\n\u003ctd\u003eWhirlpool below 85 °C, dry hop, bright tank or keg — not the kettle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e2 years sealed; 2–3 months once opened\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNew Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eLager \u0026amp; lighter styles (3–5 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e0.6–1.0 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePale ale (10–15 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e2–3 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIPA (15–20 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e3–4 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHazy IPA — producer's starting trial (20–50 ml\/hL)\u003c\/td\u003e\n\u003ctd\u003e4–10 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHop water (3–15 ml\/hL of water)\u003c\/td\u003e\n\u003ctd\u003e0.6–3 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., scaled from the producer's ml\/hL guide to 20 L. Even the top of the hazy range fits in one bottle. Use a small syringe — at these volumes you're counting drops, not glugs.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShake the bottle well first.\u003c\/li\u003e\n\u003cli\u003ePre-mix the dose into some of the beer (the producer suggests 2–3 L at brewery scale) or into warm, not hot, water, then add it to the fermenter or keg.\u003c\/li\u003e\n\u003cli\u003eDry hop: run it alongside pellets or instead of them. A good first step is swapping 25–50 % of your pellet charge for oil.\u003c\/li\u003e\n\u003cli\u003eWhirlpool: chill the wort below 85 °C before it goes in. Keep it out of the boil.\u003c\/li\u003e\n\u003cli\u003eKegging: dose before you carbonate — adding it to carbonated beer can hurt head retention.\u003c\/li\u003e\n\u003cli\u003eUnsure how hard to push it? Stir 1–2 drops into 150 ml of your beer, wait a couple of minutes and taste. That's the producer's own bench trial.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSwap it for\u003c\/h3\u003e\u003cp\u003ePrefer pellets? Riwaka T90 pellets are in our range. The producer's rule of thumb: 20 ml of oil does the aroma work of about 1 kg of T90 pellets.\u003c\/p\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hazy IPA? Try it with WHC Lab Haze Heaven yeast, BESTMALZ BEST Pale Ale as the base and oat flakes in the grist (up to 20 %).\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSealed, it keeps for 2 years. Room temperature out of direct sun is allowed, but a cool, stable spot is better — the fridge is ideal.\u003c\/li\u003e\n\u003cli\u003eOpened: flush the headspace with CO₂ if you can, cap it tight, keep it in the fridge and use it within 2–3 months.\u003c\/li\u003e\n\u003cli\u003eNever freeze it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop oil (liquid hop flavouring), Riwaka variety\u003c\/li\u003e\n\u003cli\u003eIngredients: hop oil flavour components (Humulus lupulus) in a propylene glycol carrier\u003c\/li\u003e\n\u003cli\u003eAllergens: none of the 14 allergens listed in EU Regulation 1169\/2011, Annex II (based on the producer's declared composition)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 20 ml\u003c\/li\u003e\n\u003cli\u003eCountry of origin: New Zealand\u003c\/li\u003e\n\u003cli\u003eStorage: cool, out of direct sunlight; refrigerate after opening; do not freeze\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOne 20 ml bottle. Zero bitterness, so your IBUs still come from the boil.\u003c\/li\u003e\n\u003cli\u003eIt's a concentrate. Neat, the oil is flammable and can irritate skin and eyes or cause a skin allergy (producer's safety data sheet). Keep it away from children and naked flames, and never swallow it undiluted.\u003c\/li\u003e\n\u003cli\u003eAmplifire™ is a trademark of Clayton Hops Limited.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients leave our partner warehouse in the Czech Republic in their own parcel, separate from any equipment you order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much Riwaka oil for a 20 L IPA?\u003c\/strong\u003e\u003cbr\u003eAbout 3–4 ml, based on the producer's 15–20 ml\/hL for IPAs. For a hazy IPA the producer suggests starting trials at 20–50 ml\/hL — roughly 4–10 ml.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it replace my Riwaka pellets completely?\u003c\/strong\u003e\u003cbr\u003eIt can, but the producer suggests starting by replacing 25–50 % of the pellet dry hop. As a guide, 20 ml of oil ≈ 1 kg of T90 pellets.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it cause hop creep?\u003c\/strong\u003e\u003cbr\u003eIt shouldn't. The oil contains no monosaccharides or enzymes — the things that drive hop creep.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I make hop water with it?\u003c\/strong\u003e\u003cbr\u003eYes. Use 3–15 ml per hectolitre of water (about 0.6–3 ml for 20 L), pre-mixed in warm water. The producer's hop water recipe blends Riwaka with Motueka and Nelson Sauvin oils.\u003c\/p\u003e","brand":"Clayton Hops","offers":[{"title":"Default Title","offer_id":60933609062734,"sku":"BOP-1694","price":19.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1698_2961-aplifirre-riwaka-20ml.jpg?v=1790201891"},{"product_id":"sweet-orange-peel-100g","title":"Sweet Orange Peel · 100 g","description":"\u003cp\u003e\u003cstrong\u003eSoft orange, not orange juice. Sweet orange peel gives a witbier its gentle citrus note alongside coriander, and does the same quiet job in a pale lager — no zester, no fuss.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eSweet orange peel · Gentle citrus flavour \u0026amp; aroma · Add at the end of the boil · Belgian-style beers \u0026amp; pale lagers · 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eSweet orange peel is made for brewing: it brings a gentle citrus flavour and aroma rather than a big fruit hit. Belgian-style beers are its natural home — witbier especially, where it teams up with coriander — and it works in pale lagers and one-off experiments too.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eSweet orange peel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eGentle citrus flavour and aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eEnd of the boil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTypical beers\u003c\/td\u003e\n\u003ctd\u003eBelgian-style beers incl. witbier, pale lagers, experimental beers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDrop the peel in at the end of the boil.\u003c\/li\u003e\n\u003cli\u003eUse a hop bag if you want to lift the peel out easily afterwards.\u003c\/li\u003e\n\u003cli\u003eOur source data gives no fixed dose, so weigh what you use, taste the finished beer and adjust next time.\u003c\/li\u003e\n\u003cli\u003eWitbier? Pair it with coriander seeds for the classic combination.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a witbier? Try it with our coriander seeds, Lallemand WIT yeast, BESTMALZ BEST Wheat malt and wheat flakes (up to 10 % of the grist).\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it closed, cool, dry and away from light.\u003c\/li\u003e\n\u003cli\u003eReseal the bag after each use.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Sweet orange peel\u003c\/li\u003e\n\u003cli\u003eIngredients: sweet orange peel\u003c\/li\u003e\n\u003cli\u003eAllergens: orange peel is not one of the 14 allergens listed in EU Regulation 1169\/2011, Annex II\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e100 g pack. Brewing witbier regularly? The same peel comes in a 1 kg pack.\u003c\/li\u003e\n\u003cli\u003eIt's sweet orange peel, not bitter orange peel — check which one your recipe asks for.\u003c\/li\u003e\n\u003cli\u003eIngredients are sent from our partner warehouse in the Czech Republic and may arrive separately from other items.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhen should I add orange peel to beer?\u003c\/strong\u003e\u003cbr\u003eAt the end of the boil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSweet or bitter orange peel — which is this?\u003c\/strong\u003e\u003cbr\u003eSweet. It gives gentle citrus flavour and aroma. Bitter orange peel is a different product, so follow your recipe.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat goes with orange peel in a witbier?\u003c\/strong\u003e\u003cbr\u003eCoriander seeds are the classic partner, with a Belgian wit yeast such as Lallemand WIT.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"Default Title","offer_id":60933609095502,"sku":"BOP-1707","price":3.63,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1707_sweet-orange-peel-chopped-1-kg.jpg?v=1790201891"},{"product_id":"coriander-seeds-50g","title":"Coriander Seeds · 50 g","description":"\u003cp\u003e\u003cstrong\u003eWarm spice and a citrus twist from one small seed. Coriander is one of the spices brewers reach for most — think Christmas specials and strong blond beers.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eCoriandrum sativum · Seeds, use whole or crushed · Spicy, citrusy flavour · 50 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eCoriander seeds give beer a spicy, citrusy flavour. They're a staple of special Christmas beers and strong blond beers, and the classic partner for orange peel in Belgian witbier.\u003c\/p\u003e\u003cp\u003eUse the seeds whole or crushed, depending on the result you're after. Spice is easy to add and hard to take back, so start modestly and build up over batches.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCoriander seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBotanical name\u003c\/td\u003e\n\u003ctd\u003eCoriandrum sativum L.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eSeeds — use whole or crushed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eSpicy, citrusy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTypical beers\u003c\/td\u003e\n\u003ctd\u003eChristmas specials, strong blond beers, Belgian witbier\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e50 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDecide on whole or crushed: both are used, it depends on the result you want.\u003c\/li\u003e\n\u003cli\u003eCrushing? Do it just before the seeds go in rather than days ahead.\u003c\/li\u003e\n\u003cli\u003eA hop bag or spice bag makes the seeds easy to lift out again.\u003c\/li\u003e\n\u003cli\u003eThere's no fixed dose in our source data, so note what you used and taste the result — then adjust next brew.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a witbier? Try it with our sweet orange peel, BESTMALZ BEST Wheat malt and WHC Lab Belgian Haze yeast, which its maker says complements orange peel and coriander.\u003c\/p\u003e\u003cp\u003ePlanning a Christmas special? Dark candi sugar adds colour and a sweet, caramel-like flavour.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep the pack closed in a cool, dry, dark place.\u003c\/li\u003e\n\u003cli\u003eReseal after opening and crush only what the recipe needs.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Coriander seeds\u003c\/li\u003e\n\u003cli\u003eIngredients: coriander seeds (Coriandrum sativum L.)\u003c\/li\u003e\n\u003cli\u003eAllergens: coriander is not one of the 14 allergens listed in EU Regulation 1169\/2011, Annex II\u003c\/li\u003e\n\u003cli\u003eNet quantity: 50 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e50 g of coriander seed — crush what you need, when you need it.\u003c\/li\u003e\n\u003cli\u003eSeeds, not the leafy herb: same plant, different flavour.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients ship from our partner warehouse in the Czech Republic, separately from any equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eShould I crush coriander seeds for brewing?\u003c\/strong\u003e\u003cbr\u003eEither way works — use them whole or crushed, depending on the result you want. If you crush them, do it just before use.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhich beers use coriander?\u003c\/strong\u003e\u003cbr\u003eChristmas specials, strong blond beers and Belgian witbier, where it usually pairs with orange peel.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as fresh coriander (cilantro)?\u003c\/strong\u003e\u003cbr\u003eIt's the seed of the same plant, Coriandrum sativum. The seed tastes spicy and citrusy, not like the leaves.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"Default Title","offer_id":60933609128270,"sku":"BOP-1713","price":2.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1713_coriander-seeds-100-g.jpg?v=1790201891"},{"product_id":"lallemand-lalbrew-pomona","title":"Lallemand LalBrew Pomona™ · Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003ePeach, citrus and tropical fruit that come from the yeast, not just the hops. Pomona was bred for hoppy beers and makes a juicy IPA juicier.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 75–84 % · 18–22 °C · Medium flocculation · Peach, citrus, tropical fruit · Up to 14 % ABV · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew Pomona™ is a hybrid yeast developed by Lallemand's partner Escarpment Laboratories (Canada), using yeast breeding and adaptive laboratory evolution in strong, heavily hopped IPA fermentations. It's named after the goddess of fruit trees, and for once a yeast name doubles as a tasting note.\u003c\/p\u003e\u003cp\u003eLallemand describes a fruity, stress-tolerant, robust strain that enhances biotransformation and haze in modern IPA styles. Fermentation is vigorous and can be complete in 4–5 days, with 75–84 % attenuation and tolerance up to 14 % ABV. It's POF negative, so the fruit isn't joined by clove-like phenols.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eHybrid ale yeast for hop-forward beers (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDeveloped with\u003c\/td\u003e\n\u003ctd\u003eEscarpment Laboratories, Canada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e75–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003ePeach, citrus, tropical fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003eNegative \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand's pitching rate is 50–100 g\/hl. For 20 L (0.2 hl) that's 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).\u003c\/p\u003e\u003cp\u003eOne 11 g sachet lands inside that range for 20 L; pitch two to reach the top of it.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry pitch, Lallemand's preferred method: sprinkle the yeast evenly over the wort as the fermenter fills — the filling motion mixes it in.\u003c\/li\u003e\n\u003cli\u003eRehydrating anyway? Lallemand sees no significant performance difference for Pomona. Use 10× its weight of clean, sterilised water at 30–35 °C (110 ml per sachet), leave it 15 minutes, stir gently, wait 5 minutes, then bring it to wort temperature in steps of no more than 10 °C every 5 minutes. Skip distilled or RO water.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–22 °C.\u003c\/li\u003e\n\u003cli\u003eSachet lost its vacuum? Don't use it — Lallemand says the yeast loses activity quickly once air gets in.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a NEIPA? Try it with BESTMALZ BEST Pale Ale, oat flakes and Citra® Cryo or Mosaic hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFridge, not cupboard: Lallemand stores it vacuum-sealed and dry below 4 °C.\u003c\/li\u003e\n\u003cli\u003eShelf life: use by the expiry date on the pack. Lallemand quotes 2–3 years from production for its ale strains.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal, keep dry below 4 °C and use within 3 days. Resealed under vacuum straight away, it keeps to the expiry date.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — Lallemand declares its LalBrew® yeasts allergen-free\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePOF negative: expect fruit, not clove.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet falls inside Lallemand's rate for a 20 L batch.\u003c\/li\u003e\n\u003cli\u003eYour yeast ships from our partner warehouse in the Czech Republic; equipment from the same order travels separately.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Pomona good for a NEIPA?\u003c\/strong\u003e\u003cbr\u003eYes. New England IPA and New England Pale Ale are on Lallemand's style list, and the strain enhances biotransformation and haze in modern IPAs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Pomona taste like?\u003c\/strong\u003e\u003cbr\u003ePeach, citrus and tropical fruit. It's POF negative, so no clove-like phenols.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many Pomona sachets for a 20 L batch?\u003c\/strong\u003e\u003cbr\u003e1–2. At 50–100 g\/hl a 20 L batch needs 10–20 g, and a single 11 g sachet is within that range.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I have to rehydrate Pomona?\u003c\/strong\u003e\u003cbr\u003eNo. Dry pitching is Lallemand's preferred method, and for Pomona there's no significant performance difference either way.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609193806,"sku":"BOP-050_649_3","price":5.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1737-1_lallemand-lalbrew-premium-dried-brewing-yeast-pomonatm-11-g.jpg?v=1790201891"},{"product_id":"crisp-finest-maris-otter-ale-malt","title":"Crisp Finest Maris Otter® Ale Malt · per 100 g","description":"\u003cp\u003e\u003cstrong\u003eBaked bread, light toffee and a sweet, rounded malt body. Crisp Finest Maris Otter® is the heritage British barley malt for rich, flavourful ales that are easy to brew.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e5.0–6.5 EBC (IoB) · 2.5–3.1 °L · Up to 100 % of grist · Extract 80.6 % · Heritage two-row barley · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eMaris Otter is a two-row winter barley, bred in 1965 from Pioneer and Proctor. Crisp malts it into what it calls a wonderfully sweet ale malt, with notes of baked bread and light toffee and a characteristic malt body.\u003c\/p\u003e\u003cp\u003eUse it as 100 % of the grist or as the base under crystal and roasted malts: light, dark and strong milds, English ales and IPAs, golden ales, porters, stouts and barley wines.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltster\u003c\/td\u003e\n\u003ctd\u003eCrisp\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eBase malt (ale malt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eBarley, variety Maris Otter® (two-row, winter)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e5.0–6.5 EBC (IoB) · 5.5–7.2 EBC (EBC method) · 2.5–3.1 °L (ASBC)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract\u003c\/td\u003e\n\u003ctd\u003e305 L°\/kg (IoB) · 80.6 % (EBC)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 3.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal nitrogen \/ protein\u003c\/td\u003e\n\u003ctd\u003e1.30–1.65 % TN · 8.0–10.3 % TP\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSNR \/ Kolbach index\u003c\/td\u003e\n\u003ctd\u003e38–43 (IoB) · 43–48 (EBC)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 100 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUnited Kingdom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (Milling option)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eUp to 100 % of the grist. An all-Maris Otter beer on a typical 5 kg grist for 20 L takes 5,000 g — order 50 × 100 g.\u003c\/p\u003e\u003cp\u003eEach 1 kg in 20 L adds ≈ +11.2 gravity points (≈ +2.8 °P) at 75 % efficiency. A 5 kg grist of it alone lands around OG 1.056 with ≈ 10 EBC of colour (approx., extract-based \/ Morey; mid 6.35 EBC by EBC method, extract 80.6 %, moisture 3.5 %).\u003c\/p\u003e\u003cp\u003eThe quantity you enter is in 100 g units; for 1 kg of Maris Otter®, type 10.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUse it as the whole base, or lay crystal and roasted malts on top for bitters, porters, stouts and barley wines.\u003c\/li\u003e\n\u003cli\u003eOrder in 100 g steps: 4.5 kg under crystal and roast is 45, a 5 kg all-Otter grist 50.\u003c\/li\u003e\n\u003cli\u003eNo mill? The Crushed option is milled before dispatch — get it mashed within about 5 days.\u003c\/li\u003e\n\u003cli\u003eGot a mill? Order Whole grain and crush it on brew day.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a best bitter or English IPA? Try it with Crisp Light Crystal 150, East Kent Golding hops and SafAle S-04.\u003c\/p\u003e\u003cp\u003eBrewing a stout? Put Crisp Roasted Barley on top.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrisp's ideal store is 5–15 °C, dry, sealed and free of strong odours.\u003c\/li\u003e\n\u003cli\u003eBest used within 2–3 months of delivery; stored properly, Crisp says malt stays usable for up to two years from production.\u003c\/li\u003e\n\u003cli\u003eCrushed Maris Otter®: into the mash within about 5 days of delivery.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Pale ale malt (Maris Otter®)\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: United Kingdom\u003c\/li\u003e\n\u003cli\u003eStorage: dry, cool (ideally 5–15 °C), sealed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e100 g per unit — for a 5 kg all-Maris Otter grist, enter 50.\u003c\/li\u003e\n\u003cli\u003eMilling: order Whole grain to crush at home, or Crushed, which is milled before dispatch and is best brewed within about 5 days.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients come from our partner warehouse in the Czech Republic, in a separate parcel from equipment.\u003c\/li\u003e\n\u003cli\u003eContains \u003cstrong\u003ebarley\u003c\/strong\u003e (a gluten cereal).\u003c\/li\u003e\n\u003cli\u003eThe analysis shown is Crisp's typical analysis for Finest Maris Otter®.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is Maris Otter?\u003c\/strong\u003e\u003cbr\u003eA two-row winter barley variety bred in 1965 from Pioneer and Proctor. Crisp malts it as Finest Maris Otter® Ale Malt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use 100 % Maris Otter?\u003c\/strong\u003e\u003cbr\u003eYes — it is specified for up to 100 % of the grist.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMaris Otter or Extra Pale Ale Malt?\u003c\/strong\u003e\u003cbr\u003eMaris Otter is darker and richer: 5.0–6.5 EBC (IoB) with baked bread and light toffee. Crisp Extra Pale Ale Malt is 2.5–3.5 EBC (IoB) with intensely sweet maltiness, for paler beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I order it crushed?\u003c\/strong\u003e\u003cbr\u003eYes: set the Milling option to Crushed. It's milled before dispatch, so plan to brew within about 5 days. Whole grain arrives unmilled.\u003c\/p\u003e","brand":"Crisp","offers":[{"title":"Whole grain","offer_id":60933609161038,"sku":"BOP-CRISP_MARIS_OTTER","price":0.26,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948097401166,"sku":"BOP-CRISP_MARIS_OTTER-S","price":0.28,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/crisp-finest-maris-otter-ale-malt-main-v1.jpg?v=1791913479"},{"product_id":"juniper-berries-50g","title":"Juniper Berries · 50 g","description":"\u003cp\u003e\u003cstrong\u003eThe berry behind gin and genever, straight into your boil. A handful at the end of the boil gives beer a distinctly spicy note.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eJuniperus communis · Berries, crushed or whole · A handful at the end of the boil · Spicy note · 50 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eJuniper berries are best known from genever and gin, and they're turning up in more and more craft and home brewers' kettles. A handful, crushed or whole, added at the end of the boil gives the beer a spicy note.\u003c\/p\u003e\u003cp\u003eIt's a small addition with a clear signature, so let the first batch be your calibration run.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eJuniper berries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBotanical name\u003c\/td\u003e\n\u003ctd\u003eJuniperus communis L.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eBerries — use crushed or whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eSpicy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eEnd of the boil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDose guidance\u003c\/td\u003e\n\u003ctd\u003eA handful per batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e50 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAdd a handful at the end of the boil.\u003c\/li\u003e\n\u003cli\u003eCrush the berries first or drop them in whole — both are used.\u003c\/li\u003e\n\u003cli\u003eA spice bag keeps them together and makes removal easy.\u003c\/li\u003e\n\u003cli\u003eKeep notes: 'a handful' is the only guidance in our source data, so weigh what you use and adjust next time.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a farmhouse ale? Try it with Lallemand Voss kveik, made for Norwegian farmhouse styles.\u003c\/p\u003e\u003cp\u003eFancy a gin-inspired spiced beer? Combine it with our coriander seeds.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore sealed in a cool, dry and dark place.\u003c\/li\u003e\n\u003cli\u003eClose the pack again after use.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Juniper berries\u003c\/li\u003e\n\u003cli\u003eIngredients: juniper berries (Juniperus communis L.)\u003c\/li\u003e\n\u003cli\u003eAllergens: juniper is not one of the 14 allergens listed in EU Regulation 1169\/2011, Annex II\u003c\/li\u003e\n\u003cli\u003eNet quantity: 50 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e50 g of juniper berries.\u003c\/li\u003e\n\u003cli\u003eIt goes in at the end of the boil — no changes to your mash needed.\u003c\/li\u003e\n\u003cli\u003eYour ingredients come from our partner warehouse in the Czech Republic and travel in a separate parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add juniper berries?\u003c\/strong\u003e\u003cbr\u003eAt the end of the boil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much juniper do I need?\u003c\/strong\u003e\u003cbr\u003eThe guidance is a handful per batch, crushed or whole. Weigh what you use so you can fine-tune the next brew.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it the same juniper used for gin?\u003c\/strong\u003e\u003cbr\u003eIt's Juniperus communis, the berry traditionally used for genever and gin.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"Default Title","offer_id":60933609259342,"sku":"BOP-1714","price":3.47,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1716_juniper-berries-1-kg.jpg?v=1790201892"},{"product_id":"weyermann-caraaroma-malt","title":"Weyermann® CARAAROMA® Malt · per 100 g","description":"\u003cp\u003e\u003cstrong\u003eDark caramel, roasted nuts and dried fruit, with the first hint of roast on the nose. CARAAROMA® is what gives a brown ale, a porter or a Scottish ale its deep, reddish colour and layered malt flavour.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e350–450 EBC · 132.4–170.1 °L · Up to 15 % of grist · Dark caramel, nuts \u0026amp; dried fruit · No enzymes · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWeyermann's special malting process gives CARAAROMA® an unusually complex aroma: first nuances of roast, then roasted nuts, dark caramel and dried fruit. In the beer it intensifies and stabilises the malt flavour, rounds off the colour and adds a reddish shine.\u003c\/p\u003e\u003cp\u003eIt has no enzyme activity, so it rides along with a base malt such as Pale Ale, Maris Otter or Munich. Weyermann points it at dark lagers, Brown IPA, Scottish and American red ales, brown ales, porters, stouts and strong ales such as old ale and barley wine.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltster\u003c\/td\u003e\n\u003ctd\u003eWeyermann® (Bamberg, Germany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eCaramel (crystal) malt, dark\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eMalting-quality barley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e350–450 EBC (132.4–170.1 °L)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (dry basis)\u003c\/td\u003e\n\u003ctd\u003emin. 74 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 7 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnzyme activity\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 15 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eFirst roast nuances, roasted nuts, dark caramel, dried fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eGermany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (choose a variant)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eUp to 15 % of the grist. On a typical 5 kg grist for 20 L that's up to 750 g, so order up to 7 × 100 g.\u003c\/p\u003e\u003cp\u003eAs a guide, 100 g in 20 L adds ≈ 10.4 EBC of colour on its own; 500 g adds ≈ 31.3 EBC and ≈ +5.0 gravity points (≈ +1.24 °P) at 75 % efficiency (approx., Morey colour \/ extract-based gravity, mid 400 EBC, 74 % extract).\u003c\/p\u003e\u003cp\u003eQuantity = number of 100 g units, so 5 = 500 g.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMash it with your base malt; CARAAROMA® brings no enzymes of its own.\u003c\/li\u003e\n\u003cli\u003eStart small in a paler beer: 100 g alone already adds about 10 EBC to 20 L (approx.).\u003c\/li\u003e\n\u003cli\u003eWeyermann recommends up to 15 % of the grist.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a porter or brown ale? Try it with Crisp Finest Maris Otter as the base, a little Weyermann CARAFA® Type 2 for roast and SafAle S-04.\u003c\/p\u003e\u003cp\u003eBrewing a dark lager? Build it on Weyermann Munich Malt Type 2 and let CARAAROMA® add the dried-fruit depth.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore it dry, cool and sealed.\u003c\/li\u003e\n\u003cli\u003eWeyermann gives a minimum shelf life of 24 months for unopened original bags kept dry at 0–30 °C. After opening, keep it airtight.\u003c\/li\u003e\n\u003cli\u003eCrushed malt: brew within about 5 days of delivery.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Caramel malt (CARAAROMA®)\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e (barley, water)\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Germany\u003c\/li\u003e\n\u003cli\u003eStorage: dry, 0–30 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSold per 100 g — a quantity of 7 means 700 g.\u003c\/li\u003e\n\u003cli\u003ePick Whole grain if you mill at home, Crushed if you don't. Crushed malt is milled before dispatch; plan the brew day within about 5 days.\u003c\/li\u003e\n\u003cli\u003eMalt is dispatched from our partner warehouse in the Czech Republic, in a separate parcel from any equipment.\u003c\/li\u003e\n\u003cli\u003eCARAAROMA® is a registered trademark of Mich. Weyermann® GmbH \u0026amp; Co. KG, Bamberg, Germany.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs CARAAROMA® a roasted malt?\u003c\/strong\u003e\u003cbr\u003eNo. Weyermann lists it with its caramel malts. You get first nuances of roast in the aroma, but the main event is dark caramel, roasted nuts and dried fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I mash it on its own?\u003c\/strong\u003e\u003cbr\u003eNo. It has no enzyme activity, so it needs a base malt in the mash.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much for 20 L?\u003c\/strong\u003e\u003cbr\u003eUp to 15 % of the grist — on a 5 kg grist that's up to 750 g. Even 100 g adds noticeable colour (≈ 10 EBC in 20 L, approx.).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo you crush it?\u003c\/strong\u003e\u003cbr\u003eIf you choose Crushed. Whole grain arrives unmilled; Crushed is milled before dispatch and is best brewed within about 5 days.\u003c\/p\u003e","brand":"Weyermann","offers":[{"title":"Whole grain","offer_id":60933609226574,"sku":"BOP-1858","price":0.23,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948097433934,"sku":"BOP-1858-S","price":0.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/weyermann-caraaroma-malt-main-v1.jpg?v=1791913480"},{"product_id":"kohatu-hop-pellets-t90","title":"Kohatu Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003ePineapple, lime and fresh tropical fruit from a hop with Hallertau Mittelfrüh for a mother. Kohatu is gentle on alpha and loud on fruit.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 5–7 % · Beta 4–5 % · Late hop \u0026amp; dry hop · Dual purpose · T90 pellets · Crop 2023\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eKohatu brings lime, pineapple and fresh tropical fruit, with a medium alpha that keeps bitterness easy to manage. The grower calls it dual purpose, with an excellent finish and quality bitterness.\u003c\/p\u003e\u003cp\u003eIt works on its own in a single-hop beer, where the fruit is balanced by what the grower calls the extraordinary quality of its bitterness. The grower also notes that higher addition rates can pack a fruit-driven punch in bigger beer styles.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eKohatu® (HORT3829)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBred by\u003c\/td\u003e\n\u003ctd\u003eNew Zealand Plant \u0026amp; Food Research, released 2011\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParentage\u003c\/td\u003e\n\u003ctd\u003eHallertau Mittelfrüh × New Zealand male (triploid)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNew Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2023\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e5.0–7.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e4.0–5.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eDual purpose, aroma-led\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eLime, pineapple, tropical fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdded at\u003c\/td\u003e\n\u003ctd\u003eIBU from 10 g in 20 L (approx.)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈ 7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈ 5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈ 3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈ 1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 6.0 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLate boil: the recommended slot is the final (third) addition.\u003c\/li\u003e\n\u003cli\u003eDry hop: the other recommended use for this lot.\u003c\/li\u003e\n\u003cli\u003eSingle hop: the grower rates it for single-hop beers that show off its fruit.\u003c\/li\u003e\n\u003cli\u003eBigger, stronger beers: higher addition rates push the fruit harder, per the grower.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a New Zealand-style pale ale? Try it with BESTMALZ BEST Pale Ale and SafAle US-05, and add a little Motueka for extra lime.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep the pack sealed and in the fridge or freezer, dark and dry.\u003c\/li\u003e\n\u003cli\u003eNew Zealand grower guidance: store hops refrigerated, as close to freezing as possible; around +2 °C is fine for shorter storage.\u003c\/li\u003e\n\u003cli\u003eAfter opening, press out the air, reseal and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Kohatu®\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: hops are not among the 14 allergens in EU Regulation 1169\/2011, Annex II\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eCountry of origin: New Zealand\u003c\/li\u003e\n\u003cli\u003eStorage: refrigerated, sealed, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2023: the 5.0–7.0 % alpha and 4.0–5.0 % beta shown here belong to this crop.\u003c\/li\u003e\n\u003cli\u003eSupplied as T90 pellets.\u003c\/li\u003e\n\u003cli\u003eKohatu® is a registered trademark of New Zealand Hops Limited.\u003c\/li\u003e\n\u003cli\u003eHops come from our partner warehouse in the Czech Republic and ship on their own, separate from equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does Kohatu taste like?\u003c\/strong\u003e\u003cbr\u003eLime, pineapple and fresh tropical fruit, backed by a bitterness the grower rates highly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Kohatu a bittering or an aroma hop?\u003c\/strong\u003e\u003cbr\u003eThe grower classes it as dual purpose. The recommended use for this lot is late in the boil and in the dry hop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere does Kohatu come from?\u003c\/strong\u003e\u003cbr\u003eNew Zealand. It was bred by Plant \u0026amp; Food Research from Hallertau Mittelfrüh and a New Zealand male, and released in 2011.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many IBU does 10 g give?\u003c\/strong\u003e\u003cbr\u003eAbout 7 IBU in 20 L boiled for 60 minutes (approx., Tinseth, OG 1.050, mid alpha 6.0 %).\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"2023","offer_id":60933609292110,"sku":"BOP-KOHATU_NZ_2023","price":5.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/kohatu-hop-pellets-t90-main-v1.jpg?v=1791881426"},{"product_id":"lallemand-lalbrew-cbc-1","title":"Lallemand LalBrew CBC-1™ · Bottle \u0026 Cask Conditioning Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eCarbonation without a flavour footprint. CBC-1 referments bottles and casks cleanly, then packs down into a tight mat at the bottom.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eConditioning dose 10 g\/hL · 20–30 °C · 12–14 % ABV · Neutral · High flocculation · Killer yeast · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eCBC-1 has a neutral flavour profile and doesn't metabolise maltotriose, so the original character of your beer is preserved after refermentation. It's highly resistant to alcohol and pressure, handling 12–14 % ABV in cask and bottle conditioning, and when it's finished it settles into a tight mat at the bottom of the bottle or cask.\u003c\/p\u003e\u003cp\u003eIt's also a killer yeast: it secretes a protein that can inhibit killer-sensitive strains. Beyond beer, Lallemand recommends it for the primary fermentation of dry ciders, mead and hard seltzer, with high attenuation, a clean profile and 18 % ABV tolerance.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eCask \u0026amp; bottle conditioning yeast, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUses\u003c\/td\u003e\n\u003ctd\u003eBottle and cask conditioning; primary fermentation of cider, mead, hard seltzer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eHigh — forms a tight mat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e20–30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12–14 % ABV (conditioning); 18 % ABV (cider, mead, seltzer)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltotriose\u003c\/td\u003e\n\u003ctd\u003eNot metabolised\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKiller factor\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e10 g\/hL (conditioning); 50–100 g\/hL (cider, mead); 100–250 g\/hL (hard seltzer)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRefermentation time\u003c\/td\u003e\n\u003ctd\u003eAbout 2 weeks at 20–30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eRecommended for bottle conditioning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eBottle conditioning: Lallemand's rate is 10 g\/hL, so 20 L of primed beer needs about 2 g — roughly a fifth of the 11 g sachet (approx., calculated from the manufacturer's rate).\u003c\/p\u003e\u003cp\u003ePrimary fermentation of cider or mead at 50–100 g\/hL: 10–20 g for 20 L, i.e. 1–2 sachets. Hard seltzer at 100–250 g\/hL: 20–50 g, i.e. 2–5 sachets.\u003c\/p\u003e\u003cp\u003eAn opened sachet only keeps 3 days (resealed, below 4 °C), so line up your bottling days close together.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePrime with a simple sugar — Lallemand gets its best results with dextrose.\u003c\/li\u003e\n\u003cli\u003eRehydrate first; Lallemand recommends it for bottle conditioning. For 2 g that's about 20 ml of clean, sterilised water at 30–35 °C: 15 minutes undisturbed, stir, 5 more minutes, then bring it towards beer temperature in steps of no more than 10 °C before mixing it into the primed beer.\u003c\/li\u003e\n\u003cli\u003eWeigh the dose on a scale that reads to 0.1 g — 2 g is easy to overshoot by eye.\u003c\/li\u003e\n\u003cli\u003eCondition at 20–30 °C; refermentation can be complete in about 2 weeks.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBottle-conditioning a strong Belgian ale? Ferment it with LalBrew Abbaye™, build colour and flavour with dark candi sugar in the boil, then prime with dextrose and let CBC-1 finish the job.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLallemand's rule: dry, below 4 °C, in the sealed pack. Fridge it.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal and keep below 4 °C — it's good for 3 days.\u003c\/li\u003e\n\u003cli\u003eRespect the expiry date printed on the sachet.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry yeast (Saccharomyces cerevisiae), LalBrew CBC-1™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA 20 L bottling run uses about 2 g, so most of the sachet goes spare unless you bottle several batches within 3 days.\u003c\/li\u003e\n\u003cli\u003eSold as a single 11 g sachet.\u003c\/li\u003e\n\u003cli\u003eSent from our partner warehouse in the Czech Republic — separately from equipment orders.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much CBC-1 do I need to bottle 20 L?\u003c\/strong\u003e\u003cbr\u003eAbout 2 g. Lallemand's rate is 10 g\/hL of primed beer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it change the flavour of my beer?\u003c\/strong\u003e\u003cbr\u003eLallemand says no: it's neutral and doesn't metabolise maltotriose, so the beer's original character is preserved.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long until my bottles are carbonated?\u003c\/strong\u003e\u003cbr\u003eRefermentation can be complete in about 2 weeks at 20–30 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it for cider or mead?\u003c\/strong\u003e\u003cbr\u003eYes. Lallemand recommends it for primary fermentation of dry ciders and mead at 50–100 g\/hL, with 18 % ABV tolerance.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609324878,"sku":"BOP-CBC01","price":4.78,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1903_423-1-kvasnice-lallemand-cbc-1-pro-sekundarni-dokvasovani-11g.jpg?v=1790201891"},{"product_id":"saturn-hop-pellets-t90","title":"Saturn Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003eMango and lemon, grown in the Czech Republic. Saturn is one of the new Czech flavour hops: fruit first, with a softer citrus note behind it.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 6–8.5 % · Boil, whirlpool \u0026amp; dry hop · Fruity, lemon, mango · T90 pellets · Crop 2024\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eSaturn belongs to the new generation of Czech flavour hops bred in Žatec. Expect an intense fruity aroma of lemon and mango, with a milder citrus note underneath. Its breeders received the Czech Minister of Agriculture's award for the best applied research and development result for it.\u003c\/p\u003e\u003cp\u003eIt works across the whole boil, in the whirlpool and in the dry hop. Use it in top-fermented beers, or dry hop a lager with it for an India pale lager with a Czech accent.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eSaturn\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eCzech flavour hop, bred in Žatec\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCzech Republic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e6.0–8.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eAroma and flavour, usable at every boil stage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eFruity: lemon, mango, citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eTop-fermented beers; India pale lager (dry hop)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdded at\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eIBU from 10 g in 20 L\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha ≈7.2 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBoil: any addition works, but the fruit is the reason to buy it — put most of it late.\u003c\/li\u003e\n\u003cli\u003eWhirlpool: a recommended use. Above about 60 °C some bitterness still extracts, so a large charge nudges the IBU up.\u003c\/li\u003e\n\u003cli\u003eDry hop: in ales, or in a bottom-fermented lager for an IPL.\u003c\/li\u003e\n\u003cli\u003eCrop 2024: base your IBU on the alpha printed on the pack.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an India pale lager? Czech Pilsner Malt and SafLager W-34\/70, with Saturn in the whirlpool and the dry hop. Prefer an ale? Swap the yeast for SafAle US-05.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSealed, cold, dry and dark — that's how a hop keeps its aroma.\u003c\/li\u003e\n\u003cli\u003eT90 pellet specifications call for −3 to 5 °C in a dry, odour-free place.\u003c\/li\u003e\n\u003cli\u003eAfter opening, press out the air, reseal and keep it cold.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Saturn\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — hops are not among the 14 allergens listed in Annex II of EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Czech Republic\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cold, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2024: the alpha range above is for this crop.\u003c\/li\u003e\n\u003cli\u003eT90 pellets: milled, dried hop cones pressed into pellets.\u003c\/li\u003e\n\u003cli\u003eThis ships from our Czech partner warehouse, apart from any kit or equipment on the same order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does Saturn taste like?\u003c\/strong\u003e\u003cbr\u003eIntensely fruity — lemon and mango — with a milder citrus note.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use Saturn in a lager?\u003c\/strong\u003e\u003cbr\u003eYes. Dry hopping bottom-fermented beers, as in an India pale lager, is one of its listed uses.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen should I add it?\u003c\/strong\u003e\u003cbr\u003eAt any stage of the boil, in the whirlpool or in the dry hop. For the most fruit, go late.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow bitter is it?\u003c\/strong\u003e\u003cbr\u003e10 g boiled for 60 minutes gives about 8 IBU in 20 L (approx., Tinseth, OG 1.050, mid alpha ≈7.2 %).\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"2024","offer_id":60933609423182,"sku":"BOP-SATURN_CZ_2024","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/saturn-hop-pellets-t90-main-v1.jpg?v=1791881426"},{"product_id":"talus-hop-pellets-t90","title":"Talus Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003ePink grapefruit, dried rose and a streak of pine resin. Talus, a daughter of Sabro, is a floral-citrus aroma hop for pale ales, pilsners and anything hop-forward.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 8–12 % · Beta 8–10 % · Late boil \u0026amp; dry hop · Grapefruit, rose, pine · T90 pellets · Crop 2024\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eTalus leads with pink grapefruit and citrus rind, backed by tropical fruit, dried rose, pine resin and a herbal hint of sage. Variety data also mentions lime and red currant.\u003c\/p\u003e\u003cp\u003eIts alpha and beta acids sit close together, which makes it usable earlier in the boil too, but late additions and the dry hop are where it's meant to be. Pale ales, pilsners and light, hop-forward beers suit it.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eTalus® (HBC 692)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePedigree\u003c\/td\u003e\n\u003ctd\u003eDaughter of Sabro®\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUSA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e8.0–12.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e8.0–10.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCo-humulone\u003c\/td\u003e\n\u003ctd\u003e32–37 % of alpha (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal oil\u003c\/td\u003e\n\u003ctd\u003e0.7–2.5 ml\/100 g (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003ePink grapefruit, citrus rind, tropical fruit, dried rose, pine resin, sage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdded at\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eIBU from 10 g in 20 L\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈9\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 10.0 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLate boil and whirlpool: bright grapefruit and floral notes.\u003c\/li\u003e\n\u003cli\u003eDry hop: the main use — rose, pine and citrus peel on the nose.\u003c\/li\u003e\n\u003cli\u003eEarly boil: workable thanks to the balanced alpha-beta ratio; 10 g for 60 minutes gives about 12 IBU in 20 L.\u003c\/li\u003e\n\u003cli\u003eCrop 2024: plan your IBU from the alpha on your pack.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSwap it for\u003c\/h3\u003e\u003cp\u003eGrower data lists Chinook, Krush (HBC 586), HBC 638 and Idaho 7 as similar varieties — Chinook, Krush and Idaho 7 are in our range.\u003c\/p\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hoppy pilsner? Czech Pilsner Malt and SafLager W-34\/70, with Talus late and in the dry hop.\u003c\/p\u003e\u003cp\u003eFor a pale ale, switch to BESTMALZ BEST Pale Ale — and try it next to its parent, Sabro.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSealed, cold, dry and dark keeps the aroma where it belongs.\u003c\/li\u003e\n\u003cli\u003eA T90 pellet data sheet specifies −3 to 5 °C in a dry, odour-free place.\u003c\/li\u003e\n\u003cli\u003eAfter opening, press out the air, reseal and return it to the cold.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Talus®\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: none of the 14 allergens in Annex II of EU Regulation 1169\/2011 (hops are not listed)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eCountry of origin: USA\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cold, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2024: the alpha and beta ranges above are for this crop.\u003c\/li\u003e\n\u003cli\u003eT90 pellets.\u003c\/li\u003e\n\u003cli\u003eTalus® is a registered trademark of Hop Breeding Company, LLC.\u003c\/li\u003e\n\u003cli\u003eOrdering equipment too? Brewing ingredients come from our partner warehouse in the Czech Republic, in a separate parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does Talus smell like?\u003c\/strong\u003e\u003cbr\u003ePink grapefruit and citrus rind with tropical fruit, dried rose, pine resin and sage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Talus related to Sabro?\u003c\/strong\u003e\u003cbr\u003eYes, it's a daughter of Sabro®.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I bitter with Talus?\u003c\/strong\u003e\u003cbr\u003eYou can: its balanced alpha-beta ratio makes early additions workable. Its main job, though, is late additions and the dry hop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's similar to Talus?\u003c\/strong\u003e\u003cbr\u003eGrower data names Chinook, Krush, HBC 638 and Idaho 7.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"2024","offer_id":60933609357646,"sku":"BOP-TALUS_USA_2024","price":6.46,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/talus-hop-pellets-t90-main-v1.jpg?v=1791881426"},{"product_id":"lallemand-servomyces-yeast-nutrient-10g","title":"Lallemand Servomyces™ Yeast Nutrient · 10 g","description":"\u003cp\u003e\u003cstrong\u003eA tiny dose with a big job. Servomyces is brewer's yeast naturally enriched with zinc and other trace minerals — it goes into the boil so your pitched yeast ferments faster and cleaner.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eYeast nutrient · 1 g per 100 L · Add ~10 min before end of boil · Zinc-enriched · 10 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eServomyces isn't a yeast you ferment with. It's a single brewing yeast strain propagated and dried to accumulate trace minerals and elements — notably zinc — that are essential or limiting during fermentation, and it goes into the kettle, not the fermenter.\u003c\/p\u003e\u003cp\u003eLallemand lists the effects: fermentation time can drop significantly, yeast sedimentation improves, uptake of maltose and maltotriose is stimulated (depending on your strain) for higher alcohol yields, yeast growth during propagation goes up, and harsh sulphur notes are eliminated for a smoother, more balanced beer.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eBiological yeast nutrient — zinc-enriched brewer's yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eServomyces L50, 10 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eZinc\u003c\/td\u003e\n\u003ctd\u003e50,000–60,000 ppm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSolids\u003c\/td\u003e\n\u003ctd\u003e\u0026gt; 93 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e1 g per 100 L of wort (fermentation); 2 g per 100 L (propagation)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eAbout 10 minutes before the end of the boil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGMO\u003c\/td\u003e\n\u003ctd\u003eContains no GMO materials\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand's dose is 1 g per 100 L of wort, so a 20 L batch needs 0.2 g (1 g ÷ 100 L × 20 L). One 10 g sachet therefore covers about 50 batches of 20 L.\u003c\/p\u003e\u003cp\u003eFor propagation — building up yeast — Lallemand doubles it to 2 g per 100 L.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWeigh 0.2 g for 20 L on a scale that reads to 0.01 g.\u003c\/li\u003e\n\u003cli\u003eAdd it to the kettle about 10 minutes before the end of the boil.\u003c\/li\u003e\n\u003cli\u003eDon't add it cold-side: Servomyces L50 is a live organism, and Lallemand recommends dosing before the end of the boil to deactivate it.\u003c\/li\u003e\n\u003cli\u003eReseal the sachet straight away and keep it dry.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a lager? Pair it with LalBrew NovaLager™ or SafLager™ W-34\/70. Clarifying in the kettle as well? Protafloc goes in at much the same point, 15 to 10 minutes before the end of the boil.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore dry with the packaging intact, as Lallemand specifies.\u003c\/li\u003e\n\u003cli\u003eOnce opened, close it tightly after each use; you'll be dipping into it for a lot of batches.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Yeast nutrient for brewing (Servomyces™)\u003c\/li\u003e\n\u003cli\u003eComposition: brewer's yeast (Saccharomyces cerevisiae) naturally enriched with trace minerals, including zinc\u003c\/li\u003e\n\u003cli\u003eAllergens: yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 10 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, packaging intact\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIt's a nutrient, not a fermenting yeast — you still need to pitch your yeast as normal.\u003c\/li\u003e\n\u003cli\u003e10 g at 0.2 g per 20 L goes a very long way: roughly 50 brews.\u003c\/li\u003e\n\u003cli\u003eShips from our partner warehouse in the Czech Republic, in a separate parcel from any equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan I ferment beer with Servomyces?\u003c\/strong\u003e\u003cbr\u003eNo. It's a biological yeast nutrient added to the boil; you still pitch your brewing yeast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much Servomyces for 20 L?\u003c\/strong\u003e\u003cbr\u003e0.2 g. Lallemand's rate is 1 g per 100 L of wort (2 g per 100 L for propagation).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003eAbout 10 minutes before the end of the boil. It's a live organism, so the boil deactivates it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat difference will I notice?\u003c\/strong\u003e\u003cbr\u003eLallemand says fermentation time can fall significantly, sedimentation improves and harsh sulphur notes are eliminated, giving a smoother, more balanced beer.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609390414,"sku":"BOP-SERVOMYCES","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1906_672-2-lallemand-servomyces-beer-yeast-nutrient-10-g-ezgif-com-webp-to-jpg-converter.jpg?v=1790201891"},{"product_id":"fermentis-safale-wb-06","title":"Fermentis SafAle™ WB-06 · Dry Wheat Beer Yeast · 11.5 g","description":"\u003cp\u003e\u003cstrong\u003eFruit and phenolic spice for weizen and wit, fermented properly dry. WB-06 reaches 86–90 % apparent attenuation and takes its time settling out.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 86–90 % · 18–26 °C · Slow sedimentation · POF+ · Var. diastaticus · 50–80 g\/hl · 11.5 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWB-06 gives a fruity and phenolic character that shifts with fermentation conditions, with the typical phenolic notes of wheat beers — think banana and clove. It produces well-attenuated beers (86–90 %) with medium esters and high higher alcohols.\u003c\/p\u003e\u003cp\u003eFermentis recommends it for wheat-based beers in Belgian and German styles, such as witbier and weizen. It's classified as Saccharomyces cerevisiae var. diastaticus, POF+.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eFermentis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eWheat beer yeast (Saccharomyces cerevisiae var. diastaticus, POF+)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11.5 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e86–90 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSedimentation\u003c\/td\u003e\n\u003ctd\u003eSlow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–26 °C (ideal range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9–11 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters \/ higher alcohols\u003c\/td\u003e\n\u003ctd\u003eMedium \/ high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–80 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — direct pitch or rehydrate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eFermentis doses WB-06 at 50–80 g\/hl, so a 20 L batch needs 10–16 g — 1–2 sachets of 11.5 g (approx.).\u003c\/p\u003e\u003cp\u003eOne sachet is within range for a normal-strength weizen; use a second for the top of the range.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDirect pitch: once the wort is at or above fermentation temperature, sprinkle the yeast progressively over the whole surface so it doesn't form clumps.\u003c\/li\u003e\n\u003cli\u003eRehydrating? Use at least 10× its weight of sterile water or boiled, hopped wort at 25–29 °C, leave 15–30 minutes, stir gently, pitch.\u003c\/li\u003e\n\u003cli\u003eKeep fermentation within 18–26 °C.\u003c\/li\u003e\n\u003cli\u003eIt's a diastaticus variant, and diastaticus yeasts can keep fermenting dextrins left in finished beer, which can over-carbonate bottles. Bottle only once the gravity has stopped moving, then clean and sanitise thoroughly so it doesn't carry over into your next batch.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a witbier? Try it with our floor-malted Czech Pilsner malt, wheat flakes, coriander and sweet orange peel.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWe recommend dry storage below 10 °C. Fermentis allows below 24 °C for up to 6 months and below 15 °C for longer.\u003c\/li\u003e\n\u003cli\u003eShelf life: 4 years from the production date (see the sachet).\u003c\/li\u003e\n\u003cli\u003eOpened sachet: seal, keep at 4 °C, use within 7 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast, SafAle™ WB-06\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae var. diastaticus), emulsifier: sorbitan monostearate (E491)\u003c\/li\u003e\n\u003cli\u003eAllergens: none of the listed ingredients is an EU 1169\/2011 allergen. Fermentis produces its yeast using glucose syrup derived from wheat, which is permanently exempt from allergen labelling in the EU; gluten in the finished product is below 20 mg\/kg\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11.5 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 10 °C recommended\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDiastaticus, POF+: great in a weizen, not something to leave lurking in your bottling bucket.\u003c\/li\u003e\n\u003cli\u003e11.5 g sachet with a 4-year shelf life from production.\u003c\/li\u003e\n\u003cli\u003eYour yeast is sent from our partner warehouse in the Czech Republic; if you also ordered equipment, that comes in a separate parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs WB-06 a diastaticus yeast?\u003c\/strong\u003e\u003cbr\u003eYes. Fermentis classifies it as Saccharomyces cerevisiae var. diastaticus, POF+. Wait for a stable gravity before bottling and keep your cleaning and sanitising thorough.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of WB-06 for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to two. 50–80 g\/hl works out at 10–16 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWeizen or witbier?\u003c\/strong\u003e\u003cbr\u003eBoth. Fermentis recommends it for Belgian and German wheat-based styles such as wit and weizen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature does WB-06 need?\u003c\/strong\u003e\u003cbr\u003eIdeally 18–26 °C.\u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":60933609455950,"sku":"BOP-912","price":5.34,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1957_1509-safale-wb-06-11g.jpg?v=1790201891"},{"product_id":"weyermann-diastatic-barley-malt","title":"Weyermann® Diastatic Barley Malt · per 100 g","description":"\u003cp\u003e\u003cstrong\u003ePale, malty-sweet with a hint of honey — and loaded with enzymes. Diastatic Barley Malt is what you add when the mash holds more starch than your malt can comfortably convert.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e2.5–4.0 EBC · 1.4–2.0 °L · Very high enzyme activity · Diastatic power min. 300 WK · Up to 60 % of grist · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWeyermann makes this malt for its very high enzyme power: it's a natural, highly effective supplier of amylolytic (starch-converting) enzymes. The flavour is malty-sweet with hints of honey, and the colour is very pale.\u003c\/p\u003e\u003cp\u003eWeyermann lists it for whisky and other grain spirits and for special applications in breweries, bakeries and flour mills; its brewing specification names Pils, lager and specialty beers. In a brew it earns its place when the grist carries a large share of unmalted grain or flakes, which bring starch but no enzymes of their own.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltster\u003c\/td\u003e\n\u003ctd\u003eWeyermann® (Bamberg, Germany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eDiastatic (high-enzyme) pale malt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eMalting-quality barley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e2.5–4.0 EBC (1.4–2.0 °L)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (dry basis)\u003c\/td\u003e\n\u003ctd\u003emin. 78 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 7 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein (dry basis)\u003c\/td\u003e\n\u003ctd\u003e9–12.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKolbach index\u003c\/td\u003e\n\u003ctd\u003e38–45 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic power\u003c\/td\u003e\n\u003ctd\u003emin. 300 WK\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnzyme activity\u003c\/td\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 60 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eMalty-sweet, hints of honey\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eGermany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (choose a variant)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eUp to 60 % of the grist. On a typical 5 kg grist for 20 L that's up to 3 kg (30 × 100 g).\u003c\/p\u003e\u003cp\u003eAs a guide, 1 kg in 20 L adds ≈ 2.4 EBC of colour on its own and ≈ +10.5 gravity points (≈ +2.62 °P) at 75 % efficiency (approx., Morey colour \/ extract-based gravity, mid 3.2 EBC, 78 % extract).\u003c\/p\u003e\u003cp\u003eQuantity = number of 100 g units: 30 = 3 kg.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMash it with the rest of the grist; its enzymes work on the starch of everything in the mash tun.\u003c\/li\u003e\n\u003cli\u003ePair it with flakes or other unmalted grain, which bring starch but no enzymes.\u003c\/li\u003e\n\u003cli\u003eWeyermann's specification gives a saccharification time of max. 15 minutes (lab mash).\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing with a big share of flakes? Try it with oat flakes or wheat flakes, Czech Pilsner malt for the rest of the base and SafLager W-34\/70 for a clean lager.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it dry and cool in a sealed bag.\u003c\/li\u003e\n\u003cli\u003eWeyermann's minimum shelf life is 24 months for unopened original bags stored dry at 0–30 °C. Opened: airtight.\u003c\/li\u003e\n\u003cli\u003eIf you chose Crushed, brew within about 5 days of delivery.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Diastatic barley malt\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e (barley, water)\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Germany\u003c\/li\u003e\n\u003cli\u003eStorage: dry, 0–30 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSold per 100 g. Enter 10 for 1 kg, 30 for 3 kg.\u003c\/li\u003e\n\u003cli\u003eNo home mill? Pick Crushed in the Milling option — it's milled before dispatch and should be brewed within about 5 days. Whole grain ships unmilled.\u003c\/li\u003e\n\u003cli\u003eSent from our partner warehouse in the Czech Republic as a separate ingredients parcel.\u003c\/li\u003e\n\u003cli\u003eValues come from Weyermann's current specification and are subject to harvest-specific variation.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat is diastatic malt for?\u003c\/strong\u003e\u003cbr\u003eAdding enzyme power. Weyermann's diastatic barley malt supplies large amounts of starch-converting enzymes, for distilling, baking and brewing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much can I use?\u003c\/strong\u003e\u003cbr\u003eWeyermann states up to 60 %. Its brewing specification lists Pils, lager and specialty beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add colour?\u003c\/strong\u003e\u003cbr\u003eVery little: 2.5–4.0 EBC. 1 kg in 20 L adds ≈ 2.4 EBC on its own (approx.).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan you crush it?\u003c\/strong\u003e\u003cbr\u003eSure. Select Crushed in the Milling option; it is milled before dispatch and should be brewed within about 5 days.\u003c\/p\u003e","brand":"Weyermann","offers":[{"title":"Whole grain","offer_id":60933609488718,"sku":"BOP-22130027","price":0.2,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948097466702,"sku":"BOP-22130027-S","price":0.22,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/weyermann-diastatic-barley-malt-main-v1.jpg?v=1791913479"},{"product_id":"erebus-hop-pellets-t90","title":"Erebus Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003eBlueberry, candied fruit and a floral hint of rose over a citrus base. Erebus is a new American aroma hop for IPAs that should smell of something other than grapefruit.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha approx. 12–14 % · Aroma-led, boil-capable · T90 pellets · Crop 2024 · Vacuum-packed\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eThe breeder describes a high-intensity aroma variety: blueberry, citrus, candied fruit and floral rose, with above-average geraniol, the rose-scented compound in hop oil. Our product data adds tropical fruit, resin and a light spice.\u003c\/p\u003e\u003cp\u003eIt was introduced in October 2024, and early beers brewed with it include pale ales and single-hop IPAs, both hazy and West Coast. This crop is listed at approx. 12–14 % alpha, so it can carry a bittering charge as well as the aroma.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eErebus (breeding number HS16660)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIntroduced\u003c\/td\u003e\n\u003ctd\u003e2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUSA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed with an oxygen absorber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003eapprox. 12–14 % (our product data; variety data 8–11 %)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e3–4 % (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCo-humulone\u003c\/td\u003e\n\u003ctd\u003e24–28 % (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal oil\u003c\/td\u003e\n\u003ctd\u003e2.3–2.8 ml\/100 g (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eAroma-led, also usable for bittering\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eBlueberry, citrus, candied fruit, rose; tropical fruit, resin, light spice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdded at\u003c\/td\u003e\n\u003ctd\u003eIBU from 10 g in 20 L (approx.)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈ 15\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈ 12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈ 7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈ 3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 13.0 % (from the approx. 12–14 % in our product data). Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBoil: at approx. 12–14 % alpha, a small early charge sets the bitterness — see the table above.\u003c\/li\u003e\n\u003cli\u003eLate boil, whirlpool and dry hop: where an aroma variety like this one earns its keep.\u003c\/li\u003e\n\u003cli\u003eThe alpha is quoted as approximate and varies by lot. Use the figure on your pack for IBU maths.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hazy IPA? Try it on BESTMALZ BEST Pale Ale with oat flakes for body and Lallemand New England yeast.\u003c\/p\u003e\u003cp\u003eGoing West Coast instead? Swap the yeast for SafAle US-05 and let the fruit sit on a dry, clean base.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it frozen: below −18 °C is recommended for Erebus pellets.\u003c\/li\u003e\n\u003cli\u003eIt comes vacuum-packed with an oxygen absorber. Once opened, reseal it airtight and use it soon.\u003c\/li\u003e\n\u003cli\u003eHeat, light and oxygen all strip aroma, so cold, dark and airtight is the rule.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Erebus\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — hops are not among the 14 allergens listed in Annex II of EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eCountry of origin: USA\u003c\/li\u003e\n\u003cli\u003eStorage: frozen, below −18 °C recommended; keep sealed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2024. Our alpha figure is approximate and the lot value can differ, so check the pack.\u003c\/li\u003e\n\u003cli\u003eT90 pellets, vacuum-packed with an oxygen absorber.\u003c\/li\u003e\n\u003cli\u003eOrdering equipment too? Ingredients leave from our partner warehouse in the Czech Republic and arrive in their own parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Erebus a bittering or an aroma hop?\u003c\/strong\u003e\u003cbr\u003eIt was bred as a high-intensity aroma variety, and our product data rates it for aroma and bitterness. At approx. 12–14 % alpha, 10 g boiled for 60 minutes gives about 15 IBU in 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Erebus smell like?\u003c\/strong\u003e\u003cbr\u003eThe breeder lists blueberry, citrus, candied fruit and floral rose. Our product data adds tropical fruit, resin and a light spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is HS16660?\u003c\/strong\u003e\u003cbr\u003eThe breeding number Erebus carried during development, before it was named and introduced in October 2024.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is the alpha higher than in other listings?\u003c\/strong\u003e\u003cbr\u003eVariety data puts Erebus at 8–11 % alpha; our product data lists approx. 12–14 %. Alpha varies by crop and lot, so calculate with the figure on your pack.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"2024","offer_id":60933609521486,"sku":"BOP-1954_202","price":6.24,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/erebus-hop-pellets-t90-main-v1.jpg?v=1791881427"},{"product_id":"brewferm-biersol-100ml","title":"Brewferm Biersol · Silica Sol Wort Clarifier · 100 ml","description":"\u003cp\u003e\u003cstrong\u003eClearer wort, clearer beer. A few millilitres of Biersol at the end of the boil help the hot-break proteins separate out, so a brighter beer goes into the fermenter.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eSilica sol · 3–5 ml per 10 L · End of the boil · Also fines young beer · Keep frost-free · 100 ml\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBiersol is a silica sol: colloidal silicon dioxide in a slightly alkaline water solution. Dosed at the end of the boil, it improves the clarification of proteins in the wort — the so-called hot trub — and contributes to a clearer beer.\u003c\/p\u003e\u003cp\u003eBrewferm also lists it as a clarifier for young beer, so it has a second job after the boil.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eBrewferm (Belgium)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eSilica sol — wort and beer clarifier\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eColloidal silicon dioxide in a slightly alkaline aqueous solution, approx. 30 % SiO₂\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH\u003c\/td\u003e\n\u003ctd\u003eApprox. 8.9–9.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e3–5 ml per 10 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eEnd of the boil; can also fine young beer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eFrost-free, protected from light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003e3–5 ml per 10 L means 6–10 ml for 20 L. One 100 ml bottle covers 10 batches at the top dose, or 16 at the bottom one.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMeasure 3–5 ml for every 10 L of wort — a small syringe makes this easy.\u003c\/li\u003e\n\u003cli\u003eAdd it at the end of the boil.\u003c\/li\u003e\n\u003cli\u003eClearing a young beer instead? Brewferm lists that use too; the only dose it publishes is 3–5 ml per 10 L.\u003c\/li\u003e\n\u003cli\u003eKeep it in its original bottle: the safety data sheet advises polyolefin containers and warns against steel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a pale lager where every bit of clarity shows? Try it with Czech Pilsner Malt and SafLager W34\/70.\u003c\/p\u003e\u003cp\u003ePrefer a tablet in the kettle? Protafloc is our carrageenan-based kettle fining.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore frost-free and away from light.\u003c\/li\u003e\n\u003cli\u003eKeep the bottle closed and in its original container.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Biersol — silica sol for wort and beer clarification\u003c\/li\u003e\n\u003cli\u003eIngredients: colloidal silicon dioxide in a slightly alkaline water solution\u003c\/li\u003e\n\u003cli\u003eAllergens: none stated by the manufacturer\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 ml\u003c\/li\u003e\n\u003cli\u003eStorage: frost-free, protected from light\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrewferm declares Biersol appropriate for food use.\u003c\/li\u003e\n\u003cli\u003eNot classified as hazardous in its safety data sheet. If it gets in your eyes, flush thoroughly with running water and seek medical advice.\u003c\/li\u003e\n\u003cli\u003eDon't let it freeze: \"Storage frost-free!\" is the one line Brewferm ends with an exclamation mark.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients reach you from our partner warehouse in the Czech Republic, in their own parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add Biersol?\u003c\/strong\u003e\u003cbr\u003eAt the end of the boil, 3–5 ml per 10 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much for 20 L?\u003c\/strong\u003e\u003cbr\u003e6–10 ml.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it in the fermenter?\u003c\/strong\u003e\u003cbr\u003eBrewferm says it can also be used as a clarifier in young beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eFrost-free, away from light, in the original bottle.\u003c\/p\u003e","brand":"Brewferm","offers":[{"title":"Default Title","offer_id":60933609554254,"sku":"BOP-2011","price":4.48,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2011_biersol-brewferm-100-ml.jpg?v=1790201891"},{"product_id":"lallemand-lalbrew-house-ale","title":"Lallemand LalBrew® House Ale · Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eExtremely fast, incredibly clean and able to finish fermenting in 3–4 days. House Ale is the neutral all-rounder for brewers who want one yeast in the fridge for IPAs, blond ales and stouts.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–86 % · 16–22 °C · Medium flocculation · Neutral · Up to 14 % ABV · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew® House Ale was selected by Lallemand's partner Escarpment Labs (Ontario, Canada) for fermentation performance. Flavour and aroma are neutral, attenuation runs high at 78–86 %, and the strain is POF negative, so there's no phenolic spice to work around.\u003c\/p\u003e\u003cp\u003eLallemand highlights high stress tolerance and a quick clean-up of acetaldehyde and diacetyl — the green-apple and buttery off-flavours you would otherwise have to wait out. It tolerates up to 14 % ABV and is also rated for cider and hard seltzer.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eNeutral house ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelected with\u003c\/td\u003e\n\u003ctd\u003eEscarpment Labs, Canada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e78–86 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e16–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003eNegative \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003ePitch at Lallemand's 50–100 g\/hl: in 20 L (0.2 hl) that's 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).\u003c\/p\u003e\u003cp\u003eOne sachet puts you near the bottom of the range; two take you to the top.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle it dry over the wort surface while the fermenter fills. That's Lallemand's preferred method, and for House Ale there's no significant difference versus rehydrating.\u003c\/li\u003e\n\u003cli\u003eIf your setup makes dry pitching awkward, rehydrate in 10× its weight of clean, sterilised water at 30–35 °C (110 ml per sachet): 15 minutes undisturbed, a gentle stir, 5 minutes more, then step it to wort temperature by no more than 10 °C every 5 minutes.\u003c\/li\u003e\n\u003cli\u003eFerment at 16–22 °C.\u003c\/li\u003e\n\u003cli\u003eWant to reuse it? Lallemand says it can be re-pitched like any other yeast.\u003c\/li\u003e\n\u003cli\u003eVacuum gone from the sachet? Don't use it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an American IPA? Try it with Crisp Extra Pale Ale malt plus Simcoe and Centennial hops. For a stout, add Crisp Roasted Barley.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it cold and sealed: vacuum-packed, dry, below 4 °C.\u003c\/li\u003e\n\u003cli\u003eBest before: the expiry date on the pack. Lallemand gives its ale yeasts 2–3 years from production.\u003c\/li\u003e\n\u003cli\u003eOpened and not all used? Reseal, keep below 4 °C and use within 3 days — or vacuum-seal it straight away and it lasts to the expiry date.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — declared allergen-free by Lallemand\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: below 4 °C, dry\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNeutral by design: the recipe, not the yeast, is the headline.\u003c\/li\u003e\n\u003cli\u003eAlso rated by Lallemand for cider and hard seltzer.\u003c\/li\u003e\n\u003cli\u003eHeads-up: ingredients are packed at our partner warehouse in the Czech Republic and arrive separately from equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow fast is House Ale?\u003c\/strong\u003e\u003cbr\u003eVery. Lallemand says fermentation is vigorous and can be complete in 3–4 days.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhich beers suit House Ale?\u003c\/strong\u003e\u003cbr\u003eAnything that wants a neutral ferment — IPAs, blond ales and stouts, per Lallemand. It's also suitable for cider and hard seltzer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many House Ale sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003e1–2. The 50–100 g\/hl rate is 10–20 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I re-pitch House Ale?\u003c\/strong\u003e\u003cbr\u003eYes — harvest it and re-pitch it as you would any other yeast, Lallemand says.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609587022,"sku":"BOP-2014","price":4.82,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2014_lallemand-lalbrewr-premium-dried-brewing-yeast-house-ale-11-g.png?v=1790201892"},{"product_id":"whc-lab-pineapple-passion-ipa-yeast","title":"WHC Lab Pineapple Passion · Dry IPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBright pineapple and tropical fruit from the yeast itself, before a single dry-hop pellet goes in. Pineapple Passion is a warm-fermenting IPA strain with high biotransformation and stable haze.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 76–80 % · 22–26 °C · Medium flocculation · ABV tolerance 15 % · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWHC Lab selected Pineapple Passion for its bright pineapple and tropical fruit aromatics. It adds high levels of biotransformation — the yeast working on hop compounds during fermentation — together with excellent haze stability and a fast fermentation.\u003c\/p\u003e\u003cp\u003eIt attenuates 76–80 %, flocculates medium and tolerates up to 15 % ABV. Pale ales, West Coast IPAs and NEIPAs are its home turf; WHC Lab also lists double IPAs, amber and brown ales, stouts, imperial stouts and sours.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eIPA ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e76–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e22–26 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e15 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl (data sheet)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003ePale ale, West Coast IPA, NEIPA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab's data sheet gives 50–100 g\/hl, which for a 20 L (0.2 hl) IPA means 10–20 g: one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L works out at 55 g\/hl, inside the range.\u003c\/p\u003e\u003cp\u003eThe product page quotes a wider 50–150 g\/hl, which would mean up to three sachets for 20 L.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle the yeast straight onto wort that is already at 22–26 °C.\u003c\/li\u003e\n\u003cli\u003eSkip rehydration and oxygenation: WHC Lab's data sheet says both are unnecessary and should be avoided unless you're brewing a very high-gravity beer.\u003c\/li\u003e\n\u003cli\u003eHold fermentation at 22–26 °C. This strain is meant to run warm, so there's no need to chase cool ale temperatures.\u003c\/li\u003e\n\u003cli\u003eWHC Lab rates its nitrogen demand as high — give it a healthy all-malt wort or add a yeast nutrient.\u003c\/li\u003e\n\u003cli\u003eDidn't use the whole sachet? Reseal it, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a NEIPA? Try it with BESTMALZ BEST Pale Ale and oat flakes in the grist, Citra® in the dry hop and Servomyces yeast nutrient to cover its high nitrogen demand.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: somewhere dry and cool to ambient; WHC Lab's ideal is 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eSeal intact and stored that way, it lasts at least 2 years from production.\u003c\/li\u003e\n\u003cli\u003eOpened: press out the air, reseal against moisture, refrigerate at 0–10 °C and pitch the rest promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWarm is right for this one: 22–26 °C is its recommended range, not an upper limit you're pushing.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet of dry yeast from WHC Lab, a yeast lab based in Co. Wicklow, Ireland.\u003c\/li\u003e\n\u003cli\u003eThe sachet comes from our partner warehouse in the Czech Republic and may arrive in a separate parcel from any equipment you order with it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Pineapple Passion for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two. WHC Lab's 50–100 g\/hl works out at 10–20 g for 20 L; a single 11 g sachet equals 55 g\/hl.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab says rehydration and oxygenation aren't necessary and should be avoided, except for very high-gravity beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003e22–26 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the yeast itself add pineapple?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab selected it for bright pineapple and tropical fruit aromatics, and its high biotransformation also works on hop compounds during fermentation.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609619790,"sku":"BOP-2017","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2017_whc-lab-biergist-gedroogd-pineapple-passion-11-g.jpg?v=1790201891"},{"product_id":"whc-lab-banana-split-hefeweizen-yeast","title":"WHC Lab Banana Split · Dry Hefeweizen Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBanana up front, a whisper of apple, clove and plum behind it. Banana Split is a dry hefeweizen yeast — and if you want more banana, you simply ferment warmer.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 73–80 % · 19–24 °C · Low–medium flocculation · Non-diastatic · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBanana Split produces high levels of isoamyl acetate, the ester behind banana flavour, balanced by very subtle undertones of apple, clove and plum. WHC Lab says raising the fermentation temperature amplifies the banana.\u003c\/p\u003e\u003cp\u003eIt is derived from the Weihenstephan strain but is not diastatic, which WHC Lab says sets it apart from other wheat strains on the market and means no risk to brewhouse operations. Attenuation runs 73–80 %, and low-to-medium flocculation keeps plenty of yeast in suspension.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eHefeweizen yeast (Saccharomyces cerevisiae), derived from the Weihenstephan strain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e73–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e19–24 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eHefeweizen and other wheat beers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–150 g\/hl: for a 20 L (0.2 hl) hefeweizen that's 10–30 g, or one to three 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L is 55 g\/hl, just above the bottom of the range.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort that's already at 19–24 °C. No rehydration or oxygenation needed — WHC Lab's data sheet advises against both unless the beer is very high gravity.\u003c\/li\u003e\n\u003cli\u003eMore banana? Ferment towards the warm end of 19–24 °C; WHC Lab says higher temperatures amplify the banana flavour.\u003c\/li\u003e\n\u003cli\u003ePrefer the banana a little more restrained? Keep to the cooler end of the range.\u003c\/li\u003e\n\u003cli\u003eOpened but not used up? Reseal, refrigerate at 0–10 °C and use promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hefeweizen? Try it with BESTMALZ BEST Wheat and Czech Pilsner Malt in the grist and a modest charge of Northern Brewer for bittering.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore sealed sachets dry and cool to ambient — ideally 5–15 °C, according to WHC Lab.\u003c\/li\u003e\n\u003cli\u003eUnopened and kept like that, it's good for at least 2 years from production.\u003c\/li\u003e\n\u003cli\u003eA half-used sachet goes back in the fridge at 0–10 °C, sealed tight against air and moisture, for your next weizen soon after.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNot diastatic, according to WHC Lab — so it doesn't bring the brewhouse risk that diastatic wheat strains can.\u003c\/li\u003e\n\u003cli\u003eDerived from the Weihenstephan strain and sold as one 11 g sachet of dry yeast.\u003c\/li\u003e\n\u003cli\u003eIngredients leave from our partner warehouse in the Czech Republic, so this sachet travels separately from any equipment in the same order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Banana Split diastatic?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab states it is not a diastatic strain, so it poses no risk to brewhouse operations.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I get more banana flavour?\u003c\/strong\u003e\u003cbr\u003eRaise the fermentation temperature within the 19–24 °C range. WHC Lab says warmer fermentation amplifies the banana.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to three. 50–150 g\/hl is 10–30 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. The data sheet says rehydration and oxygenation aren't necessary and should be avoided unless you're brewing a very high-gravity beer.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609652558,"sku":"BOP-2020","price":5.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2020_whc-lab-dry-brewing-yeast-banana-split-11-g--1.jpg?v=1790201891"},{"product_id":"whc-lab-mango-madness-ipa-yeast","title":"WHC Lab Mango Madness · Thermotolerant Dry IPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eGuava and mango at 31–37 °C. Mango Madness is a thermotolerant IPA yeast that ferments hot and fast, so a heatwave becomes a feature rather than a problem.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e31–37 °C · Attenuation 76–80 % · Low flocculation · ABV tolerance 17 % · No diacetyl rest · 30–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eMango Madness produces a guava and mango aroma with high levels of biotransformation. WHC Lab describes it as a thermotolerant, fast-fermenting strain for hop-forward beers. Its recommended range is 31–37 °C, which WHC Lab says shortens fermentation and conditioning times and cuts the energy spent on cooling.\u003c\/p\u003e\u003cp\u003eNo diacetyl rest is needed. Dry hopping can be done at 15–25 °C, and WHC Lab reports lower hop creep than with other IPA strains. Attenuation is 76–80 %, flocculation low, and alcohol tolerance reaches 17 % ABV.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eThermotolerant IPA ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e76–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e31–37 °C (recommended)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e17 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiacetyl rest\u003c\/td\u003e\n\u003ctd\u003eNot needed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDry hop temperature\u003c\/td\u003e\n\u003ctd\u003e15–25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e30–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003ePale ale, West Coast IPA, NEIPA, double IPA, stouts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 30–100 g\/hl. For 20 L (0.2 hl) that's 6–20 g — one to two 11 g sachets (approx., dosage × 0.2 hl). A single sachet in 20 L is 55 g\/hl, comfortably inside the range.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort at 31–37 °C and leave the rehydration jug in the cupboard: WHC Lab's data sheet calls rehydration and oxygenation unnecessary, and says to avoid both unless the beer is very high gravity.\u003c\/li\u003e\n\u003cli\u003eKeep fermentation at 31–37 °C and skip the diacetyl rest — WHC Lab says this strain doesn't need one.\u003c\/li\u003e\n\u003cli\u003eDry hop at 15–25 °C. WHC Lab reports lower hop creep than with other IPA strains.\u003c\/li\u003e\n\u003cli\u003eNitrogen demand is rated very high, so feed it a healthy all-malt wort or add a yeast nutrient.\u003c\/li\u003e\n\u003cli\u003eLeftover yeast in the sachet? Reseal, refrigerate at 0–10 °C and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hot-fermented IPA? Try it with BESTMALZ BEST Pale Ale as the base, Mosaic in the dry hop and Servomyces yeast nutrient for its very high nitrogen demand.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBefore brew day, keep it far cooler than it ferments: cool to ambient, ideally 5–15 °C, and dry.\u003c\/li\u003e\n\u003cli\u003eWith the seal intact and storage as above, WHC Lab gives it a minimum of 2 years from production.\u003c\/li\u003e\n\u003cli\u003eOnce opened, reseal against air and moisture, keep it in the fridge at 0–10 °C and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e31–37 °C is not a typo. It's WHC Lab's recommended range for this strain.\u003c\/li\u003e\n\u003cli\u003eLow flocculation means the yeast stays in suspension longer than a high-flocculating strain would.\u003c\/li\u003e\n\u003cli\u003eYeast ships from our partner warehouse in the Czech Republic, in its own parcel, apart from any equipment you buy with it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDoes Mango Madness really ferment at 31–37 °C?\u003c\/strong\u003e\u003cbr\u003eYes. That's WHC Lab's recommended fermentation range for this thermotolerant strain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need a diacetyl rest?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab says a diacetyl rest is not needed with Mango Madness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAt what temperature can I dry hop?\u003c\/strong\u003e\u003cbr\u003eWHC Lab gives 15–25 °C, with lower hop creep than other IPA strains.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two: 30–100 g\/hl is 6–20 g for 20 L.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609685326,"sku":"BOP-2023","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2023_whc-lab-dry-brewing-yeast-mango-madness-11-g--1.jpg?v=1790201892"},{"product_id":"whc-lab-old-english-ale-yeast","title":"WHC Lab Old English · Dry English Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eDry, clean and quietly English. Old English is a Burton heritage strain that ferments out to 78–85 %, keeps esters to a minimum and leaves the stage to your malt and hops.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–85 % · 18–22 °C · Medium–high flocculation · ABV tolerance 14 % · Low esters · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eHigh attenuation (78–85 %) gives a dry finish, and low ester formation keeps the profile clean and crisp. WHC Lab calls it a Burton heritage strain, with the ABV tolerance (14 %) and fermentation speed for high-gravity brewing.\u003c\/p\u003e\u003cp\u003eClassic territory: pale ales, ambers, porters and stouts. WHC Lab's list also takes in West Coast IPA, brown ale, double IPA and imperial stout.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eEnglish ale yeast, Burton heritage strain (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e78–85 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003ePale ale, amber ale, porter, stout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–150 g\/hl. For 20 L (0.2 hl) that works out at 10–30 g — one to three 11 g sachets (approx., dosage × 0.2 hl). One sachet alone gives 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch dry onto wort at 18–22 °C. Rehydration and oxygenation aren't necessary; the data sheet advises skipping both unless the beer is very high gravity.\u003c\/li\u003e\n\u003cli\u003eGoing big? WHC Lab recommends it for high-gravity brewing, with an ABV tolerance of 14 %.\u003c\/li\u003e\n\u003cli\u003eExpect a dry finish: with 78–85 % attenuation, set your target final gravity accordingly.\u003c\/li\u003e\n\u003cli\u003eSachet not empty? Seal it, keep it in the fridge at 0–10 °C and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an English pale ale or porter? Try it with Crisp Maris Otter as the base, Crisp Crystal T150 for colour and East Kent Golding hops — and add chocolate malt when it's porter night.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA dry shelf, cool to ambient, suits it; WHC Lab's ideal is 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eWith the seal unbroken and stored that way, expect at least 2 years from production.\u003c\/li\u003e\n\u003cli\u003eLeftover from an opened sachet: seal it against air and damp, fridge it at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLow nitrogen demand on WHC Lab's rating, so it's undemanding in a straightforward all-malt wort.\u003c\/li\u003e\n\u003cli\u003eWHC Lab rates its attenuation as high and its ester formation as minimal.\u003c\/li\u003e\n\u003cli\u003eThis yeast is sent from our partner warehouse in the Czech Republic, separately from equipment orders.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Old English good for strong ales?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab calls it a great choice for high-gravity brewing, with 14 % ABV tolerance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it taste fruity?\u003c\/strong\u003e\u003cbr\u003eNot much. It keeps ester formation to a minimum for a clean, crisp profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to three sachets — 50–150 g\/hl means 10–30 g for a 20 L batch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eIt isn't necessary. WHC Lab's product page says rehydration or oxygenation may help a first-generation pitch; the data sheet says to avoid both unless the beer is very high gravity.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609718094,"sku":"BOP-2026","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2032_whc-lab-dry-brewing-yeast-old-english-11-g.jpg?v=1790201891"},{"product_id":"whc-lab-saturated-neipa-yeast","title":"WHC Lab Saturated · Dry NEIPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eMango, peach and pineapple esters with a hint of vanilla, a soft mouthfeel and haze that stays put. Saturated is WHC Lab's top-cropping English strain for juicy New England IPAs.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 73–77 % · 19–22 °C · Medium–high flocculation · ABV tolerance 13 % · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eSaturated produces a complex array of esters — stone-fruit notes such as mango, peach and pineapple, with hints of vanilla. They complement fruity and tropical hops through good levels of biotransformation, and the strain gives good haze stability.\u003c\/p\u003e\u003cp\u003eLower attenuation (73–77 %) leaves more residual sweetness and a fuller, soft mouthfeel, which WHC Lab calls a hallmark of New England IPAs. It also appears on WHC Lab's list for pale ales, West Coast, session and double IPAs, amber and brown ales, stouts and sours.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eTop-cropping English ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e73–77 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e19–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e13 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eNEIPA, pale ale, West Coast IPA, session IPA, double IPA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–150 g\/hl. For 20 L (0.2 hl) that's 10–30 g, i.e. one to three 11 g sachets (approx., dosage × 0.2 hl). At one sachet per 20 L you're pitching 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle it straight onto wort at 19–22 °C. No rehydration, no oxygenation — WHC Lab's data sheet says to skip both unless you're brewing very high gravity.\u003c\/li\u003e\n\u003cli\u003eThe window is a tight 3 °C (19–22 °C), so steady temperature control pays off.\u003c\/li\u003e\n\u003cli\u003eIt's a top-cropping strain: expect yeast to gather on the surface during active fermentation, and leave some headspace.\u003c\/li\u003e\n\u003cli\u003ePart-used sachet? Close it tightly, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a NEIPA? Try it with Crisp Extra Pale Ale Malt, oat and wheat flakes for body, and Citra Cryo hops in the dry hop.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep unopened sachets dry and no warmer than ambient; 5–15 °C is ideal.\u003c\/li\u003e\n\u003cli\u003eMinimum shelf life: 2 years from production, provided the seal is unbroken and storage is as above.\u003c\/li\u003e\n\u003cli\u003eOpened? Reseal to protect it from air and moisture, refrigerate at 0–10 °C and brew the next NEIPA promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWHC Lab describes Saturated as its most popular strain.\u003c\/li\u003e\n\u003cli\u003eThe lower attenuation is deliberate: that residual sweetness is part of the juicy NEIPA profile.\u003c\/li\u003e\n\u003cli\u003eOrdering kit as well? Ingredients are dispatched separately from our partner warehouse in the Czech Republic, so expect more than one parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eSaturated or Haze Heaven for a NEIPA?\u003c\/strong\u003e\u003cbr\u003eBoth are WHC Lab NEIPA strains. Saturated brings its own stone-fruit and vanilla esters, attenuates 73–77 % and ferments at 19–22 °C. Haze Heaven attenuates a little further (76–80 %) at 18–21 °C and is described as intensifying hop flavour and aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill my NEIPA stay hazy?\u003c\/strong\u003e\u003cbr\u003eWHC Lab credits Saturated with good, reliable haze stability — the haze NEIPA drinkers expect.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eBetween one and three. WHC Lab's 50–150 g\/hl comes to 10–30 g in 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab's data sheet says rehydration and oxygenation should be avoided unless the beer is very high gravity.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609750862,"sku":"BOP-2024","price":6.61,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2026_whc-lab-dry-brewing-yeast-saturated-11-g.jpg?v=1790201891"},{"product_id":"whc-lab-low-rider-low-attenuating-yeast","title":"WHC Lab Low Rider · Low-Attenuating Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBody and hop aroma for beers that go easy on the alcohol. Low Rider can't ferment maltotriose, so it stops in the mid-60s and leaves a fuller mouthfeel behind.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 63–68 % · 18–22 °C · Medium flocculation · Maltotriose-negative · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLow Rider cannot ferment maltotriose, which holds attenuation at 63–68 %. WHC Lab aims it at table and session beers and non-alcoholic beers, and says it's popular for classic cask beers too.\u003c\/p\u003e\u003cp\u003eModerate biotransformation and glycerol production give a light beer a fuller mouthfeel and more complexity. WHC Lab also says it accentuates tropical and citrus hop aromas, pushing pineapple, mango and citrus notes to the front.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eLow-attenuating ale yeast, maltotriose-negative (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e63–68 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eSession IPA, table beer, non-alcoholic and low-alcohol beer, cask ale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–100 g\/hl. Multiply by 0.2 hl for a 20 L batch and you get 10–20 g, so one or two 11 g sachets (approx.). One sachet in 20 L equals 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort at 18–22 °C. Neither rehydration nor oxygenation is needed, according to WHC Lab's data sheet, and both are best avoided short of a very high-gravity beer — which a low-ABV wort is nowhere near.\u003c\/li\u003e\n\u003cli\u003eExpect a higher final gravity than with a standard ale strain. That's the design, not a stuck fermentation, and your mash temperature and grist will move the final figure.\u003c\/li\u003e\n\u003cli\u003eThe alcohol is still set by your recipe: Low Rider leaves maltotriose behind, but a low-ABV beer starts with a low original gravity.\u003c\/li\u003e\n\u003cli\u003eUsed only part of the sachet? Close it up, back into the fridge at 0–10 °C, and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a session IPA? Try it with BESTMALZ BEST Pale Ale, a little Weyermann® CARAPILS® and oat flakes for extra body, plus Citra® to play to its tropical, citrus side.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: dry, anywhere from cool to ambient, with 5–15 °C as WHC Lab's ideal.\u003c\/li\u003e\n\u003cli\u003eKept sealed and stored like that, it holds for a minimum of 2 years from the production date.\u003c\/li\u003e\n\u003cli\u003eAfter opening: reseal tightly against air and moisture, refrigerate at 0–10 °C and use it without delay.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIt has a 9 % ABV tolerance on paper, but it was built for the other end of the scale.\u003c\/li\u003e\n\u003cli\u003eWHC Lab says it's popular for classic cask beers as well as low-ABV styles.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients come from our partner warehouse in the Czech Republic and arrive in a separate parcel from any hardware.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan I brew a non-alcoholic beer with Low Rider?\u003c\/strong\u003e\u003cbr\u003eWHC Lab targets it at non-alcoholic, table and session beers. It stops at 63–68 % attenuation because it can't ferment maltotriose; the final ABV still depends on how much fermentable sugar your recipe gives it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is my final gravity so high?\u003c\/strong\u003e\u003cbr\u003eBecause Low Rider leaves maltotriose unfermented. 63–68 % attenuation is normal for this strain, and mash temperature and grist shift it further.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two: 50–100 g\/hl is 10–20 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003e18–22 °C.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609783630,"sku":"BOP-2027","price":6.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2035_whc-lab-dry-brewing-yeast-low-rider-11-g.jpg?v=1790201892"},{"product_id":"whc-lab-einstein-lager-yeast","title":"WHC Lab Einstein · Dry German Lager Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eLow esters, a crisp finish and a medium sulphur note, well within what a German lager wants. Ferment Einstein cold, at 9–16 °C, and your Pilsner, Helles or Bock tastes of malt and hops rather than yeast.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eSaccharomyces pastorianus · 9–16 °C · Attenuation 76–80 % · Low flocculation · Low esters · 100–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eEinstein ferments clean and crisp with low ester formation, so your malt and hops set the character. Sulphur production is medium, which WHC Lab says is well within the desirable range.\u003c\/p\u003e\u003cp\u003eIt's a Saccharomyces pastorianus strain for cold fermentation at 9–16 °C, attenuating 76–80 % with low flocculation and a 12 % ABV tolerance. WHC Lab names Pilsner, Bock and Helles, and lists Kölsch alongside lagers.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eGerman lager yeast, bottom-fermenting (Saccharomyces pastorianus)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e76–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e9–16 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters \/ sulphur\u003c\/td\u003e\n\u003ctd\u003eLow \/ medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e100–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003ePilsner, Helles, Bock, German lagers, Kölsch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 100–150 g\/hl. For 20 L (0.2 hl) that's 20–30 g, i.e. two to three 11 g sachets (approx., dosage × 0.2 hl).\u003c\/p\u003e\u003cp\u003eOne sachet on its own (55 g\/hl in 20 L) is below the recommended rate.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch dry onto wort that's already cooled into the 9–16 °C range. No rehydration or oxygenation for this one: WHC Lab's data sheet says neither is necessary and advises avoiding both unless the lager is very high gravity.\u003c\/li\u003e\n\u003cli\u003eFerment cold, at 9–16 °C.\u003c\/li\u003e\n\u003cli\u003eA little sulphur during fermentation is expected from this strain — WHC Lab rates its production as medium.\u003c\/li\u003e\n\u003cli\u003eSpare yeast in an opened sachet: reseal, refrigerate at 0–10 °C, use promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a Helles or Pilsner? Try it with Czech Pilsner Malt as the base, a touch of Weyermann® CARAHELL® and Northern Brewer for bittering. For a Bock, add Weyermann® Munich Type 1.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSealed sachets: dry, cool to ambient, ideally 5–15 °C. Bought three for a lager? The spares keep the same way.\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years or more from production, as long as the seal holds and storage is right.\u003c\/li\u003e\n\u003cli\u003eAn opened sachet: reseal against air and moisture, 0–10 °C in the fridge, use promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces pastorianus) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePlan on two or three sachets for a 20 L lager — WHC Lab's recommended dose starts at 100 g\/hl.\u003c\/li\u003e\n\u003cli\u003eLow nitrogen demand on WHC Lab's rating.\u003c\/li\u003e\n\u003cli\u003eYour yeast ships from our partner warehouse in the Czech Republic, separately from any equipment in the order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Einstein for 20 L?\u003c\/strong\u003e\u003cbr\u003eTwo to three. WHC Lab's 100–150 g\/hl works out at 20–30 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment Einstein at?\u003c\/strong\u003e\u003cbr\u003e9–16 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs a sulphur smell during fermentation a problem?\u003c\/strong\u003e\u003cbr\u003eEinstein produces medium sulphur, which WHC Lab describes as well within the desirable range.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEinstein or Blitz Lager?\u003c\/strong\u003e\u003cbr\u003eEinstein is a bottom-fermenting Saccharomyces pastorianus for cold fermentation at 9–16 °C. Blitz Lager is a Saccharomyces cerevisiae strain selected to give a clean lager character at 16–20 °C.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609816398,"sku":"BOP-2029","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2041_whc-lab-dry-brewing-yeast-einstein-11-g.jpg?v=1790201891"},{"product_id":"whc-lab-british-pub-ale-yeast","title":"WHC Lab British Pub Ale · Dry English House Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eA house yeast in the old-fashioned sense: clean, vigorous, attenuative, and it drops bright. British Pub Ale takes you from hoppy IPA to stout and barleywine with one strain.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 76–80 % · 18–22 °C · High flocculation · ABV tolerance 14 % · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWHC Lab describes British Pub Ale as a clean, aggressive and attenuative ale strain, known for reliability, with high flocculation for bright, crystal-clear beer. It's pitched as a go-to house yeast for microbreweries.\u003c\/p\u003e\u003cp\u003eIPAs, pale, red and brown ales, stouts and imperial stouts are on WHC Lab's style list, and the product description adds barleywines. Attenuation is 76–80 %, with 14 % ABV tolerance for the big ones.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eEnglish ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e76–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eIPA, pale ale, red ale, brown ale, stout, imperial stout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–150 g\/hl. Scaled to 20 L (0.2 hl), that's anywhere from 10 to 30 g — one to three 11 g sachets (approx., dosage × 0.2 hl). A single sachet in 20 L comes to 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle it dry onto wort at 18–22 °C. WHC Lab's data sheet says there's no need to rehydrate or oxygenate — and to avoid both unless the beer is very high gravity.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–22 °C.\u003c\/li\u003e\n\u003cli\u003eExpect it to settle out well when fermentation is done; WHC Lab credits its high flocculation with bright, crystal-clear beer.\u003c\/li\u003e\n\u003cli\u003eLeftover yeast: reseal, fridge at 0–10 °C, use promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a stout? Try it with Crisp Maris Otter, Crisp Roasted Barley and East Kent Golding hops. For a red ale, swap the roast for Weyermann® CARARED®.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCool to ambient and dry is the brief for sealed sachets, 5–15 °C if you can manage it.\u003c\/li\u003e\n\u003cli\u003eShelf life is at least 2 years from production with the seal unbroken and storage as described.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: close it against air and moisture, keep it in the fridge at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOne strain, many beers: WHC Lab's list runs from IPAs to imperial stouts.\u003c\/li\u003e\n\u003cli\u003eMedium nitrogen demand on WHC Lab's rating.\u003c\/li\u003e\n\u003cli\u003eHeads-up: ingredients ship from a partner warehouse in the Czech Republic, so they won't be in the same box as your equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWill British Pub Ale give me a clear beer?\u003c\/strong\u003e\u003cbr\u003eThat's its strong point: WHC Lab says its high flocculation ensures bright, crystal-clear beers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it handle a strong stout or barleywine?\u003c\/strong\u003e\u003cbr\u003eWHC Lab gives it 14 % ABV tolerance and names stouts and barleywines among its uses.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBritish Pub Ale or Old English?\u003c\/strong\u003e\u003cbr\u003eBoth are clean English ale strains at 18–22 °C. British Pub Ale attenuates 76–80 % with high flocculation for clarity; Old English goes drier (78–85 %) with medium-to-high flocculation and minimal esters.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to three: 50–150 g\/hl is 10–30 g for 20 L.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609849166,"sku":"BOP-2028","price":6.16,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2038_whc-lab-dry-brewing-yeast-british-pub-ale-11-g.jpg?v=1790201892"},{"product_id":"whc-lab-farmhouse-vibes-saison-yeast","title":"WHC Lab Farmhouse Vibes · Diastatic Dry Saison Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBubblegum, pepper and fruit, a dry finish and a silky mouthfeel. Farmhouse Vibes is a diastatic saison strain, so it deserves a little extra care at bottling and clean-up.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eDiastatic · Attenuation 80+ % · 19–26 °C · Low–medium flocculation · ABV tolerance 14 % · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eFarmhouse Vibes is WHC Lab's diastatic farmhouse saison yeast. Its phenol and ester profile brings a bouquet of bubblegum, pepper and fruit, and high glycerol production gives a silky-smooth mouthfeel.\u003c\/p\u003e\u003cp\u003eAttenuation is 80 % plus. Diastatic yeast can ferment carbohydrates that most brewing strains leave behind, which helps explain the dry finish — and why packaging and cleaning need care (see How to use). Saisons, Belgian ales, Belgian pale and strong ales and sours are its territory.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eSaison \/ farmhouse ale yeast, diastatic (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e80+ %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e19–26 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eSaison, Belgian ale, Belgian pale ale, Belgian strong ale, sour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–150 g\/hl. For 20 L (0.2 hl) that's 10–30 g — one to three 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L is 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort at 19–26 °C. WHC Lab's product page says rehydration or oxygenation of a first-generation pitch may be beneficial but isn't necessary; the data sheet says to avoid both unless the beer is very high gravity.\u003c\/li\u003e\n\u003cli\u003eLet it finish completely before bottling or kegging. Diastatic yeast can keep fermenting sugars other strains can't touch, which in a sealed bottle means over-attenuation and excess pressure.\u003c\/li\u003e\n\u003cli\u003eClean and sanitise everything it touches thoroughly afterwards. Heat — 80–90 °C for 20 minutes on kit that can take it — is the most reliable way to deal with diastatic yeast; cold sanitiser alone may not be enough.\u003c\/li\u003e\n\u003cli\u003ePart-used sachet? Seal it again, store it at 0–10 °C in the fridge and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a saison? Try it with Czech Pilsner Malt and a share of wheat flakes, and add white candi sugar if you're heading towards a Belgian strong ale.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep unopened sachets in a dry place, cool to ambient — ideally 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eIt keeps for a minimum of 2 years from production while the seal is unbroken and it's stored as above.\u003c\/li\u003e\n\u003cli\u003eOpened: seal what's left against air and moisture, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDiastatic, per WHC Lab. If you also brew with non-diastatic strains, keep your cleaning routine strict and your fermenters honest.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet of dry saison yeast.\u003c\/li\u003e\n\u003cli\u003eIngredients such as this sachet are dispatched from our partner warehouse in the Czech Republic, separately from any equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does diastatic mean?\u003c\/strong\u003e\u003cbr\u003eA diastatic yeast can ferment carbohydrates that most brewing yeasts leave behind. That pushes attenuation up (80+ % here) and means over-attenuation and excess pressure are possible if the beer is packaged before it's truly finished.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Farmhouse Vibes taste like?\u003c\/strong\u003e\u003cbr\u003eBubblegum, pepper and fruit from its phenols and esters, with a silky-smooth mouthfeel from high glycerol production, according to WHC Lab.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne, two or three: at 50–150 g\/hl you need 10–30 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003e19–26 °C.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609881934,"sku":"BOP-2030","price":6.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2044_whc-lab-dry-brewing-yeast-farmhouse-vibes-11-g.jpg?v=1790201892"},{"product_id":"columbus-hop-pellets-t90","title":"Columbus Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003eDank, earthy and peppery, with a squeeze of citrus, and 14–18 % alpha behind it. Columbus is the bittering heavyweight that still earns a place in the dry hop.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 14–18 % · Beta 4–5 % · Bittering, late \u0026amp; dry hop · T90 pellets · Crop 2024\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eOur product data describes a pronounced, punchy bitterness and a deep, earthy-spicy aroma with light citrus. Variety data adds dank and woody tones, black pepper and a savoury, onion-like edge.\u003c\/p\u003e\u003cp\u003eIt's built for American pale ales, IPAs and imperial IPAs, and variety data also lists imperial red ales and lagers.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eColumbus (often traded as CTZ)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePedigree\u003c\/td\u003e\n\u003ctd\u003eNugget descendant (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUSA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e14–18 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e4–5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCo-humulone\u003c\/td\u003e\n\u003ctd\u003e30–35 % (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal oil\u003c\/td\u003e\n\u003ctd\u003e2.5–3.5 ml\/100 g (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eDual purpose, bittering-led\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eEarthy, dank, spicy, black pepper, light citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdded at\u003c\/td\u003e\n\u003ctd\u003eIBU from 10 g in 20 L (approx.)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈ 18\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈ 14\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈ 9\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈ 4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 16.0 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBittering: 10 g for 60 minutes gives about 18 IBU in 20 L, so a little goes a long way. Weigh it; don't eyeball it.\u003c\/li\u003e\n\u003cli\u003eSecond and third additions: recommended for flavour and aroma.\u003c\/li\u003e\n\u003cli\u003eDry hop: popular for its earthy, spicy aroma with citrus.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSwap it for\u003c\/h3\u003e\u003cp\u003eOut of Columbus? Variety data lists Galena, Chinook and Nugget as substitutes. Chinook is in our range.\u003c\/p\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a West Coast IPA? Bitter with Columbus, then layer Centennial and Simcoe late and in the dry hop. Crisp Extra Pale Ale malt and SafAle US-05 keep the stage clear.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore it sealed, cold, dry and dark.\u003c\/li\u003e\n\u003cli\u003ePellet data sheets recommend −3 to 5 °C and a dry, odour-free spot.\u003c\/li\u003e\n\u003cli\u003eOpened: squeeze out the air, reseal, back in the cold.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Columbus\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — hops are not among the 14 allergens listed in Annex II of EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eCountry of origin: USA\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cold, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2024 — the alpha and beta figures above apply to it.\u003c\/li\u003e\n\u003cli\u003eT90 pellets. Columbus is often traded as CTZ, grouped with two closely related high-alpha hops.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients go out from a partner warehouse in the Czech Republic, separately from equipment, so you may get two deliveries.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Columbus the same as CTZ?\u003c\/strong\u003e\u003cbr\u003eCTZ groups Columbus with two closely related high-alpha hops that are often traded together. This listing is Columbus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much bitterness does 10 g of Columbus give?\u003c\/strong\u003e\u003cbr\u003eAbout 18 IBU in 20 L at 60 minutes (approx., Tinseth formula, OG 1.050, mid alpha 16 %).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I dry hop with Columbus?\u003c\/strong\u003e\u003cbr\u003eYes. It's popular for dry hopping, adding an earthy, spicy aroma with citrus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat can I use instead of Columbus?\u003c\/strong\u003e\u003cbr\u003eVariety data lists Galena, Chinook and Nugget as substitutes.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"2024","offer_id":60933609980238,"sku":"BOP-COLUMBUS_USA_2024","price":4.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/columbus-hop-pellets-t90-main-v1.jpg?v=1791881426"},{"product_id":"taiheke-hop-pellets-t90","title":"Taiheke Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003eGrapefruit and lime drifting into lychee and tropical fruit. Taiheke is the Cascade cultivar grown in New Zealand — and the terroir shows.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 6–8 % · Beta 5–6 % · Dual purpose · Grapefruit, lime, lychee · T90 pellets · Crop 2025 · 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eTaiheke is a dual-purpose US cultivar grown in New Zealand. The breeder's variety sheet says it was first released in 1972 as Cascade; grown in New Zealand, its citrus moves towards tropical fruit. Expect grapefruit and lime with lychee, floral notes and a resinous fruit mix.\u003c\/p\u003e\u003cp\u003eIt performs well as a single hop across several kettle additions, or as a late addition and dry hop. New-world pale ales and bright, intense summer ales are where it's typically used.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eTaiheke® (USDA 56013)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePedigree\u003c\/td\u003e\n\u003ctd\u003eEnglish Fuggle × a male believed to be Fuggle × Serebrianka; released in 1972 as Cascade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNew Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e6.0–8.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e5.0–6.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal oil\u003c\/td\u003e\n\u003ctd\u003e0.8–1.3 ml\/100 g (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eDual purpose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eGrapefruit, lime, lychee, floral, tropical fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdded at\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eIBU from 10 g in 20 L\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 7.0 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSingle-hop beer: use it right through the boil — bittering, flavour and aroma from one variety.\u003c\/li\u003e\n\u003cli\u003eLate addition: grapefruit and lime come forward.\u003c\/li\u003e\n\u003cli\u003eDry hop: a listed use, adding the lychee and tropical side on top of the citrus.\u003c\/li\u003e\n\u003cli\u003eHot whirlpool: some bitterness still extracts above about 60 °C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eSwap it for\u003c\/h3\u003e\u003cp\u003eSame cultivar as US Cascade, which is in our range. The breeder notes New Zealand growing conditions shift its profile towards tropical fruit, so the two won't smell identical.\u003c\/p\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eThe breeder suggests pairing Taiheke with Motueka or Riwaka — both are in our range. Brewing a new-world pale ale? Put them on BESTMALZ BEST Pale Ale with SafAle US-05.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep the pack sealed and store it cold, dry and dark.\u003c\/li\u003e\n\u003cli\u003eGrowers advise storing hops as close to freezing as possible; short spells at around +2 °C in the fridge are fine.\u003c\/li\u003e\n\u003cli\u003eOnce opened, reseal tightly and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Taiheke®\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — hops are not among the 14 allergens listed in Annex II of EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eCountry of origin: New Zealand\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cold, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2025 from New Zealand; the alpha and beta ranges above are for this crop.\u003c\/li\u003e\n\u003cli\u003eT90 pellets, 100 g per pack.\u003c\/li\u003e\n\u003cli\u003eTaiheke® is a registered trademark of New Zealand Hops Limited.\u003c\/li\u003e\n\u003cli\u003eIngredients ship separately from equipment — they're sent from our partner warehouse in the Czech Republic.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Taiheke the same as Cascade?\u003c\/strong\u003e\u003cbr\u003eSame cultivar (USDA 56013), released in 1972 as Cascade, but grown in New Zealand — where, the breeder says, its citrus leans further towards tropical fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Taiheke a bittering or an aroma hop?\u003c\/strong\u003e\u003cbr\u003eBoth. It works across multiple kettle additions, late in the boil and in the dry hop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat should I pair it with?\u003c\/strong\u003e\u003cbr\u003eThe breeder suggests Motueka or Riwaka.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many IBU from 10 g?\u003c\/strong\u003e\u003cbr\u003eRoughly 8 IBU in 20 L as a 60-minute addition (approx., Tinseth, OG 1.050, mid alpha 7.0 %).\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"100 g \/ 2025","offer_id":60933609947470,"sku":"BOP-TAIHEKE_NZ_2025","price":6.71,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/taiheke-hop-pellets-t90-main-v1.jpg?v=1791881426"},{"product_id":"whc-lab-belgian-haze-wit-yeast","title":"WHC Lab Belgian Haze · Dry Wit Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eClove, pepper and soft fruit over a gentle, rounded acidity — the yeast side of a proper witbier. Belgian Haze is a dry wit strain that makes orange peel and coriander sing without burying the malt.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 73–77 % · 18–21 °C · Medium–low flocculation · ABV tolerance 10 % · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBelgian Haze gives a balanced fermentation profile: subtle spice and phenolic notes, hints of clove, pepper and fruit esters, and a gentle, rounded acidity. WHC Lab says it pairs particularly well with orange peel, lemon zest and coriander, accentuating their citrus and herbal qualities without overpowering the base malt.\u003c\/p\u003e\u003cp\u003eWit is its home. WHC Lab also points it at Belgian pale ales, Belgian blondes and speciality spiced ales.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eBelgian wit yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e73–77 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium to low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–21 °C (product page; data sheet 17–22 °C)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e10 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eWitbier, Belgian pale ale, Belgian blonde, spiced ales\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eAt WHC Lab's 50–100 g\/hl, a 20 L (0.2 hl) witbier takes 10–20 g, which is one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L is 55 g\/hl, inside the range.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle it dry onto wort at 18–21 °C, straight from the sachet. WHC Lab's data sheet rules out rehydration and oxygenation as unnecessary, except for very high-gravity beers.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–21 °C, the range on WHC Lab's product page.\u003c\/li\u003e\n\u003cli\u003eAdding orange peel, lemon zest or coriander? This is the strain for it — WHC Lab says it accentuates their citrus and herbal notes.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: reseal, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a witbier? Try it with Czech Pilsner Malt and wheat flakes in the grist, then sweet orange peel and coriander in the boil — exactly the spices WHC Lab says this strain pairs with.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore sealed in a dry place, ideally at 5–15 °C; cool to ambient is fine.\u003c\/li\u003e\n\u003cli\u003eUnopened and stored like that, it keeps for at least 2 years from production.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: reseal it against air and moisture, refrigerate at 0–10 °C and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTemperature: the product page gives 18–21 °C, while WHC Lab's data sheet quotes a slightly wider 17–22 °C.\u003c\/li\u003e\n\u003cli\u003eThe acidity is gentle and rounded, not sour — the data sheet calls it a lower acidity.\u003c\/li\u003e\n\u003cli\u003eThis sachet ships from our partner warehouse in the Czech Republic; any equipment in the same order travels separately.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDoes Belgian Haze work with orange peel and coriander?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab says it pairs particularly well with orange, lemon zest and coriander, accentuating their citrus and herbal qualities.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment Belgian Haze at?\u003c\/strong\u003e\u003cbr\u003e18–21 °C is the recommended range on WHC Lab's product page; the data sheet gives 17–22 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two. The 50–100 g\/hl dose is 10–20 g in 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it make my beer sour?\u003c\/strong\u003e\u003cbr\u003eNo. It gives a gentle, rounded acidity alongside clove, pepper and fruit esters.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609914702,"sku":"BOP-2092","price":7.62,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2098_whc-lab-dry-brewing-yeast-belgian-haze-11-g.png?v=1790201892"},{"product_id":"whc-lab-haze-heaven-neipa-yeast","title":"WHC Lab Haze Heaven · Dry NEIPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eTurns the hops up: tropical fruit, citrus and resinous pine, a silky mouthfeel and a haze that holds. Haze Heaven is an English ale strain tuned for modern IPAs.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 76–80 % · 18–21 °C · Medium flocculation · ABV tolerance 11–13 % · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWHC Lab describes Haze Heaven as an English ale yeast with a modern twist. It intensifies hop flavours and aromas, and the data sheet credits it with intense biotransformation, vibrant tropical and citrus aromatics and stable haze formation.\u003c\/p\u003e\u003cp\u003eAn expressive ester profile adds subtle fruity notes, and moderate attenuation (76–80 %) gives a balanced beer with a medium body. NEIPAs and hazy IPAs are the focus, but WHC Lab also names West Coast IPAs, pale ales, cask ales and porters.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eEnglish ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e76–80 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–21 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e11 % ABV (product page), 13 % (data sheet)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic\u003c\/td\u003e\n\u003ctd\u003eNo (supplier data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eNEIPA, hazy IPA, West Coast IPA, pale ale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–100 g\/hl. In 20 L (0.2 hl) that comes to 10–20 g, i.e. one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet on its own gives 55 g\/hl in 20 L.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort at 18–21 °C. WHC Lab's data sheet says rehydration and oxygenation aren't necessary and should be avoided unless you're brewing a very high-gravity beer.\u003c\/li\u003e\n\u003cli\u003eHold fermentation within 18–21 °C.\u003c\/li\u003e\n\u003cli\u003ePlanning a stronger IPA? Work to the lower 11 % ABV tolerance figure to stay on the safe side.\u003c\/li\u003e\n\u003cli\u003eDidn't use it all? Reseal, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a hazy IPA? Try it with BESTMALZ BEST Pale Ale, a generous share of oat flakes, and Nectaron with Simcoe in the dry hop.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry and cool to ambient for unopened sachets, with 5–15 °C as the ideal.\u003c\/li\u003e\n\u003cli\u003eAt least 2 years from production, as long as the seal holds and it's stored as above.\u003c\/li\u003e\n\u003cli\u003eOnce open, reseal against air and moisture, refrigerate at 0–10 °C and get it into a wort promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eABV tolerance: WHC Lab's product page says 11 %, its data sheet 13 %.\u003c\/li\u003e\n\u003cli\u003eNon-diastatic according to our supplier's product data.\u003c\/li\u003e\n\u003cli\u003eIngredients go out from our partner warehouse in the Czech Republic — if you also order equipment, it arrives in a different parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHaze Heaven or Saturated?\u003c\/strong\u003e\u003cbr\u003eBoth are WHC Lab NEIPA strains. Haze Heaven is described as intensifying hop flavour and aroma and attenuates 76–80 % at 18–21 °C. Saturated leans on its own mango, peach and vanilla esters, attenuates 73–77 % and ferments at 19–22 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes Haze Heaven boost hop aroma?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab says it intensifies hop flavours and aromas, and its data sheet cites intense biotransformation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it for British ales?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab mentions traditional styles such as cask ales and porters alongside NEIPAs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to two sachets: 10–20 g for 20 L at 50–100 g\/hl.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933610013006,"sku":"BOP-2093","price":6.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2101_whc-lab-dry-brewing-yeast-haze-heaven-11-g.png?v=1790201892"},{"product_id":"saaz-hop-pellets-t90","title":"Saaz (Žatecký poloraný červeňák) Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003eSoft spice, herbs and a whisper of flowers: the smell of a proper Czech pilsner. Žatecký poloraný červeňák, known to the world as Saaz, is the landrace hop that helped define the style.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 2.5–5.5 % · Beta 2.5–5 % · Mid \u0026amp; late boil · Fine, noble aroma · T90 pellets · Crop 2025 · 100 g or 1 kg\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eSaaz is a Czech landrace, selected in the Žatec and Úštěk regions. Its aroma is fine and mild, with pleasant noble-hop notes: spicy and woody (tarragon, lavender, cedarwood) alongside floral, sweeter tones of elderberry, rose, camomile and honey.\u003c\/p\u003e\u003cp\u003eLow alpha, high expectations. It isn't a bittering hop — it belongs in the second and third additions, where it gives Czech pilsners their gentle, hoppy finish. Cold hopping works too.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eSaaz (Žatecký poloraný červeňák)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eCzech landrace aroma hop, Žatec and Úštěk regions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCzech Republic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 g or 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e2.5–5.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e2.5–5.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCo-humulone\u003c\/td\u003e\n\u003ctd\u003e23–26 % of alpha (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal oil\u003c\/td\u003e\n\u003ctd\u003e0.4–0.8 g\/100 g (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOil breakdown\u003c\/td\u003e\n\u003ctd\u003eMyrcene 25–40 %, humulene 15–30 %, farnesene 14–20 %, caryophyllene 6–9 % (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eFine, mild, noble: spicy, woody, herbal, floral, honey\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage stability\u003c\/td\u003e\n\u003ctd\u003eFair (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdded at\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eIBU from 10 g in 20 L\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 4.0 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSecond addition, mid-boil: soft hop flavour.\u003c\/li\u003e\n\u003cli\u003eThird addition, late in the boil: the classic Czech pilsner finish.\u003c\/li\u003e\n\u003cli\u003eCold hopping: a recognised use when you want more aroma.\u003c\/li\u003e\n\u003cli\u003eBittering: 10 g for 60 minutes gives only about 5 IBU in 20 L, so set the bitterness with a higher-alpha hop such as Vital.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a Czech pilsner? Czech Pilsner Malt with a little Weyermann CARAHELL, SafLager S-189 and Vital to set the bitterness — then Saaz, late and generous.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it sealed, cold, dry and dark.\u003c\/li\u003e\n\u003cli\u003eThe T90 pellet guideline is −3 to 5 °C, somewhere dry and odour-free.\u003c\/li\u003e\n\u003cli\u003eVariety data rates Saaz's storage stability as only fair, so use opened packs promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Saaz (Žatecký poloraný červeňák)\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: hops are not among the substances listed in Annex II of EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g or 1 kg, according to the pack you choose\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Czech Republic\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cold, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2025, grown in the Czech Republic; the alpha and beta ranges above are for this crop.\u003c\/li\u003e\n\u003cli\u003eT90 pellets in a 100 g pack or a 1 kg bag.\u003c\/li\u003e\n\u003cli\u003eFittingly, it ships from our partner warehouse in the Czech Republic — separately from any equipment you order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Žatecký poloraný červeňák the same as Saaz?\u003c\/strong\u003e\u003cbr\u003eYes. It's the Czech name of the variety known internationally as Saaz.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I bitter with Saaz?\u003c\/strong\u003e\u003cbr\u003eTechnically yes, but 10 g boiled for 60 minutes gives only about 5 IBU in 20 L (approx., Tinseth, OG 1.050, mid alpha 4.0 %). Bitter with a higher-alpha hop and keep Saaz for flavour and aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add Saaz to a Czech pilsner?\u003c\/strong\u003e\u003cbr\u003eIn the second (mid-boil) and third (late) additions. Cold hopping is an option too.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Saaz smell like?\u003c\/strong\u003e\u003cbr\u003eFine and mild: spicy, woody and herbal, with floral and honey-like notes.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"100 g \/ 2025","offer_id":60933610045774,"sku":"BOP-ZPC_CZ_2025_100G","price":4.0,"currency_code":"EUR","in_stock":false},{"title":"1 kg \/ 2025","offer_id":61191988019534,"sku":"BOP-ZPC_CZ_2025_1000G","price":27.09,"currency_code":"EUR","in_stock":false},{"title":"100 g \/ 2026","offer_id":61567385567566,"sku":"BOP-ZPC_CZ_2026_100G","price":4.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ 2026","offer_id":61567385600334,"sku":"BOP-ZPC_CZ_2026_1000G","price":36.04,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/saaz-hop-pellets-t90-main-2026.jpg?v=1793976995"},{"product_id":"whc-lab-blitz-lager-yeast","title":"WHC Lab Blitz Lager · Fast Dry Lager Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eCrisp, clean lager without the lager fridge. Blitz Lager ferments at 16–20 °C and still delivers a smooth, malty backbone and a balanced, refined finish.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e16–20 °C · Attenuation 73–77 % · Medium flocculation · ABV tolerance 11 % · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eBlitz Lager is a Saccharomyces cerevisiae strain selected to thrive at ale fermentation temperatures while keeping a crisp, clean lager character. WHC Lab says it produces lagers with a smooth, malty backbone and a balanced, refined finish in a fraction of the usual time.\u003c\/p\u003e\u003cp\u003eWHC Lab rates flocculation as medium in its specifications, but describes strong flocculation and rapid settling that shorten maturation and clarification. German-style Pilsner, Helles and Bock are named; the style list also includes Kölsch, NEIPA and West Coast IPA.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eLager-style yeast for ale temperatures (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e73–77 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium (rapid settling per WHC Lab)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e16–20 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e11 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003ePilsner, Helles, Bock, Kölsch, NEIPA, West Coast IPA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–100 g\/hl. For 20 L (0.2 hl) that's 10–20 g — one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L lands at 55 g\/hl, inside the range.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort at 16–20 °C. The data sheet keeps it simple: rehydration and oxygenation aren't needed, and WHC Lab says to steer clear of both unless the beer is very high gravity.\u003c\/li\u003e\n\u003cli\u003eFerment at 16–20 °C. That's the whole point — no cold lager fermentation needed.\u003c\/li\u003e\n\u003cli\u003eIt settles quickly once fermentation is done, so maturation and clarification take less time, according to WHC Lab.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: reseal, keep at 0–10 °C in the fridge and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a Pilsner or Kölsch? Try it with Czech Pilsner Malt, a touch of BESTMALZ BEST Vienna and Kazbek hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLike the fermentation, storage is relaxed: dry, cool to ambient, ideally 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eSeal unbroken and stored that way, it keeps for a minimum of 2 years from production.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal against air and moisture, keep it at 0–10 °C in the fridge and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIt's a cerevisiae strain, not a traditional bottom-fermenting lager yeast — selected specifically to make lager-style beer at ale temperatures.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet of dry yeast.\u003c\/li\u003e\n\u003cli\u003eIngredient orders are packed at our partner warehouse in the Czech Republic and travel separately from equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDo I need a lager fridge for Blitz Lager?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab's recommended range is 16–20 °C, ordinary ale temperatures.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Blitz Lager a true lager yeast?\u003c\/strong\u003e\u003cbr\u003eIt's a Saccharomyces cerevisiae strain, selected to give a crisp, clean lager character at ale temperatures.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it for IPAs?\u003c\/strong\u003e\u003cbr\u003eWHC Lab lists NEIPA and West Coast IPA among its styles, alongside Kölsch and lagers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two — 50–100 g\/hl comes to 10–20 g for 20 L.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933610078542,"sku":"BOP-2094","price":7.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2104_whc-lab-dry-brewing-yeast-blitz-lager-11-g.png?v=1790201892"},{"product_id":"sladek-hop-pellets-t90","title":"Sládek Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003eSládek is Czech for \"brewer\", and the hop lives up to the name: a fine, rounded hop aroma for lagers, with more alpha than Saaz to pull its weight in the boil.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 4.5–7.5 % · Mid \u0026amp; late boil, dry hop · Fine hoppy aroma · T90 pellets · Crop 2025 · 100 g or 1 kg\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eSládek is a Czech aroma variety bred from Northern Brewer and Saaz and registered in 1994. It gives a fine, pleasant hop aroma; variety data adds citrus, grapefruit and red berries such as blackcurrant and strawberry, with a faint note of dill.\u003c\/p\u003e\u003cp\u003eWith 4.5–7.5 % alpha it carries more bitterness per gram than Saaz, which makes it a natural mid-boil addition in Czech-style lagers. It works late in the boil and in the dry hop too.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eSládek\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePedigree\u003c\/td\u003e\n\u003ctd\u003eNorthern Brewer × Saaz, registered 1994\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCzech Republic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 g or 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e4.5–7.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e3.5–7.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCo-humulone\u003c\/td\u003e\n\u003ctd\u003e23–30 % of alpha (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal oil\u003c\/td\u003e\n\u003ctd\u003e1.0–2.0 g\/100 g (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOil breakdown\u003c\/td\u003e\n\u003ctd\u003eMyrcene 35–50 %, humulene 20–40 %, caryophyllene 9–14 % (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eAroma, with useful alpha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eFine and hoppy; citrus, grapefruit, red berries, a hint of dill\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage stability\u003c\/td\u003e\n\u003ctd\u003eFair (variety data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAdded at\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eIBU from 10 g in 20 L\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 6.0 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSecond addition, mid-boil: its classic role in a Czech-style lager.\u003c\/li\u003e\n\u003cli\u003eThird addition, late in the boil: for more hop aroma.\u003c\/li\u003e\n\u003cli\u003eDry hop: a listed use when you want the aroma up front.\u003c\/li\u003e\n\u003cli\u003eWorking from a 1 kg bag? Weigh out what you need quickly, press the air out and get the rest straight back into the cold.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a Czech-style lager? Czech Pilsner Malt and SafLager S-189, Vital for the bittering charge, Sládek mid-boil and Saaz (Žatecký poloraný červeňák) to finish.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSealed, cold, dry and dark — always.\u003c\/li\u003e\n\u003cli\u003eSpecs for T90 pellets ask for −3 to 5 °C, somewhere dry and free of odours.\u003c\/li\u003e\n\u003cli\u003eVariety data rates Sládek's storage stability as fair, so work through an opened pack steadily rather than letting it sit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Sládek\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: hops are not among the substances listed in Annex II of EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g or 1 kg, according to the pack you choose\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Czech Republic\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cold, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eT90 pellets in a 100 g pack or a 1 kg bag — the kilo covers 100 additions of 10 g.\u003c\/li\u003e\n\u003cli\u003eCrop 2025 — the alpha and beta above reflect this harvest.\u003c\/li\u003e\n\u003cli\u003eIt's dispatched from our partner warehouse in the Czech Republic; any equipment in the same order travels on its own.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow is Sládek different from Saaz?\u003c\/strong\u003e\u003cbr\u003eSládek is a Northern Brewer × Saaz cross with more alpha: 4.5–7.5 % against 2.5–5.5 % for our Saaz, crop 2025. The aroma is fine and hoppy, with citrus and red-berry notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen should I add Sládek?\u003c\/strong\u003e\u003cbr\u003eMainly in the second, mid-boil addition. It also works late in the boil and in the dry hop.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many IBU does 10 g give?\u003c\/strong\u003e\u003cbr\u003eAbout 7 IBU in 20 L at 60 minutes, or 5 IBU at 30 minutes (approx., Tinseth, OG 1.050, mid alpha 6.0 %).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does the name mean?\u003c\/strong\u003e\u003cbr\u003eSládek is the Czech word for brewer.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"100 g \/ 2025","offer_id":61191987986766,"sku":"BOP-SLADEK_CZ_2025_100G","price":2.62,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ 2025","offer_id":60933610111310,"sku":"BOP-SLADEK_CZ_2025_1000G","price":20.36,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/sladek-hop-pellets-t90-main-v1.jpg?v=1791881426"},{"product_id":"kazbek-hop-pellets-t90","title":"Kazbek Hop Pellets T90","description":"\u003cp\u003e\u003cstrong\u003eSpicy lemon with a Czech accent. Kazbek was the first Czech-bred “flavour hop” — a natural for the dry hop, yet perfectly at home in a classic Pilsner.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAlpha 5–8 % · Beta 4–6 % · Late hop \u0026amp; dry hop · 2.5 g\/L dry hop · T90 pellets · Crop 2025 · 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eKazbek is spicy with a citrus edge. The breeder's research traces its mainly citrus-like aroma to a family of geranyl esters in the oil, and Czech growers describe it simply as spicy-lemon.\u003c\/p\u003e\u003cp\u003eIn the breeder's pilot brews of Pilsner lager, kettle-hopped beers came out comparable to Saaz overall, with differences in hop flavour and bitterness. Dry hopped, it earns the flavour-hop label. Czech growers also point it at English and American styles such as ales and IPAs.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eKazbek\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBred by\u003c\/td\u003e\n\u003ctd\u003eHop Research Institute, Žatec (Czech Republic)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRegistered\u003c\/td\u003e\n\u003ctd\u003e2008\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCzech Republic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrop year\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eT90 pellets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlpha acids\u003c\/td\u003e\n\u003ctd\u003e5.0–8.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta acids\u003c\/td\u003e\n\u003ctd\u003e4.0–6.0 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCo-humulone\u003c\/td\u003e\n\u003ctd\u003e35–40 % (variety typical)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal essential oil\u003c\/td\u003e\n\u003ctd\u003e1–1.5 g\/100 g (breeder data)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePurpose\u003c\/td\u003e\n\u003ctd\u003eAroma (flavour hop) — late hop and dry hop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eSpicy, lemon, citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eWhat 10 g does in 20 L\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdded at\u003c\/td\u003e\n\u003ctd\u003eIBU from 10 g in 20 L (approx.)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 min\u003c\/td\u003e\n\u003ctd\u003e≈ 7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e30 min\u003c\/td\u003e\n\u003ctd\u003e≈ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e15 min\u003c\/td\u003e\n\u003ctd\u003e≈ 4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 min\u003c\/td\u003e\n\u003ctd\u003e≈ 1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003eApprox., Tinseth formula, OG 1.050, mid alpha 6.5 %. Recalculate with the alpha on your pack.\u003c\/p\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eDry hop: in the breeder's pilot brews of dry-hopped Pilsner lager, the best results came from 2.5 g\/L with 3 days' contact. For 20 L that's 50 g — half the pack (2.5 g\/L × 20 L).\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKettle: add it late — the recommended slot is the final (third) addition. Czech grower data also lists it for the second (mid-boil) addition.\u003c\/li\u003e\n\u003cli\u003eDry hop: 2.5 g\/L for 3 days, as in the breeder's trials.\u003c\/li\u003e\n\u003cli\u003eContact time matters: the best-scoring trial beers had 3 days on the hops, so taste before you leave it longer.\u003c\/li\u003e\n\u003cli\u003eBittering is modest at 5–8 % alpha: 10 g boiled for 60 minutes gives about 7 IBU in 20 L.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a dry-hopped Czech-style Pilsner? Try it with Czech Pilsner Malt, SafLager W-34\/70 and a little Saaz (Žatecký poloraný červeňák) in the kettle.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore sealed, cold, dry and dark to hold on to that lemony aroma.\u003c\/li\u003e\n\u003cli\u003eA typical T90 pellet data sheet specifies −3 to 5 °C, dry and away from strong odours.\u003c\/li\u003e\n\u003cli\u003eHalf a pack left after the dry hop? Squeeze out the air, reseal and use it on the next brew.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Hop pellets, Kazbek\u003c\/li\u003e\n\u003cli\u003eIngredients: hop pellets (Humulus lupulus)\u003c\/li\u003e\n\u003cli\u003eAllergens: none of the 14 allergens in EU Regulation 1169\/2011, Annex II\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Czech Republic\u003c\/li\u003e\n\u003cli\u003eStorage: sealed, cold, dry and dark\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrop 2025: alpha 5.0–8.0 % and beta 4.0–6.0 % for this crop.\u003c\/li\u003e\n\u003cli\u003eT90 pellets, 100 g — enough for two 20 L dry hops at the breeder's 2.5 g\/L.\u003c\/li\u003e\n\u003cli\u003eOur hops travel from a partner warehouse in the Czech Republic, so they arrive separately from any equipment in your order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much Kazbek for a 20 L dry hop?\u003c\/strong\u003e\u003cbr\u003eThe breeder's trials found 2.5 g\/L with 3 days' contact worked best in dry-hopped Pilsner lager — 50 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Kazbek taste like?\u003c\/strong\u003e\u003cbr\u003eSpicy and lemony, with a mainly citrus-like aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it in a Pilsner?\u003c\/strong\u003e\u003cbr\u003eYes. In the breeder's pilot brews, kettle-hopped Pilsner lagers were comparable to Saaz overall, and dry-hopped versions scored best at 2.5 g\/L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Kazbek a bittering hop?\u003c\/strong\u003e\u003cbr\u003eIt's an aroma variety. At 5–8 % alpha, 10 g for 60 minutes adds about 7 IBU to 20 L (approx.).\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"100 g \/ 2025","offer_id":60933610144078,"sku":"BOP-KAZBEK_CZ_2025","price":3.23,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/kazbek-hop-pellets-t90-main-v1.jpg?v=1791881426"},{"product_id":"czech-pilsner-malt-floor-malted","title":"Czech Pilsner Malt (Floor-Malted) · per 100 g","description":"\u003cp\u003e\u003cstrong\u003eOne malt, one pale Czech lager. Floor-malted Pilsner malt at 3.1 EBC that can carry the entire grist on its own.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e3.1 EBC · Up to 100 % of grist · Extract min. 81.6 % · Floor-malted · Czech · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eThis is base malt. It supplies the extract — at least 81.6 % on a dry basis — and next to no colour: 3.1 EBC, about 1.7 °L. Mash it alone for a pale Czech-style lager, or lay it under specialty malts in a Kölsch, an ale, an export or a light session beer.\u003c\/p\u003e\u003cp\u003eAny colour, caramel or roast beyond pale has to come from what you add on top. Its job is simple: turn up in quantity and get out of the way.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eBase malt (Pilsner)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eBarley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalting\u003c\/td\u003e\n\u003ctd\u003eFloor-malted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e3.1 EBC (≈ 1.7 °L, calculated)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (dry basis)\u003c\/td\u003e\n\u003ctd\u003emin. 81.6 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 4.2 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 100 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCzech Republic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (Milling option)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eUp to 100 % of the grist. On a typical 5 kg grist for 20 L that's up to 5,000 g — order 50 × 100 g.\u003c\/p\u003e\u003cp\u003eEach 1 kg in 20 L adds ≈ +11.3 gravity points (≈ +2.8 °P) at 75 % efficiency. A 5 kg all-Pilsner grist lands around OG 1.057 with ≈ 7 EBC of colour (approx., extract-based \/ Morey; 3.1 EBC, extract 81.6 % dry basis, moisture 4.2 %).\u003c\/p\u003e\u003cp\u003eEach unit in the quantity box is 100 g, so 1 kg of Pilsner malt is 10.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUse it as the base of the mash — it can make up the entire grist.\u003c\/li\u003e\n\u003cli\u003eOrder in 100 g steps: 4.5 kg = 45, 5 kg = 50.\u003c\/li\u003e\n\u003cli\u003eNo mill at home? Pick Crushed and plan your brew day within about 5 days of delivery.\u003c\/li\u003e\n\u003cli\u003eGot a mill? Take Whole grain and crush it on brew day.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a Czech-style pilsner? Try it with Žatec Semi-Early Red (Saaz) hops and SafLager W34\/70 or S-189 lager yeast.\u003c\/p\u003e\u003cp\u003eWant a little more malt sweetness? Add Weyermann® CARAPILS® — Weyermann recommends 5–10 % of the grist.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole grain: keep it dry, cool and sealed.\u003c\/li\u003e\n\u003cli\u003eCrushed: the clock starts when the parcel arrives — mash it within about 5 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Pilsner malt\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Czech Republic\u003c\/li\u003e\n\u003cli\u003eStorage: dry and cool\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSold per 100 g: the quantity you enter is the number of 100 g units. 25 = 2.5 kg, 50 = 5 kg.\u003c\/li\u003e\n\u003cli\u003eChoose Whole grain or Crushed in the Milling option. Crushed malt is milled before dispatch — brew it within about 5 days.\u003c\/li\u003e\n\u003cli\u003ePilsner malt, like all our brewing ingredients, is dispatched from our partner warehouse in the Czech Republic, so it may reach you in a different parcel from any equipment in the same order.\u003c\/li\u003e\n\u003cli\u003eContains \u003cstrong\u003ebarley\u003c\/strong\u003e, a cereal containing gluten.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs it crushed?\u003c\/strong\u003e\u003cbr\u003eOnly if you choose Crushed in the Milling option. Otherwise the kernels arrive whole for your own mill; the crushed version is milled before dispatch and should be brewed within about 5 days.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I brew with 100 % Pilsner malt?\u003c\/strong\u003e\u003cbr\u003eYes. It is specified for up to 100 % of the grist.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat OG will 5 kg give me in 20 L?\u003c\/strong\u003e\u003cbr\u003eRoughly 1.057 at 75 % efficiency (approx., extract-based). Your own brewhouse efficiency moves that up or down.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow pale is it?\u003c\/strong\u003e\u003cbr\u003e3.1 EBC, which is roughly 1.7 °L — it adds next to no colour of its own.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"Whole grain","offer_id":60933610275150,"sku":"BOP-145","price":0.19,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948097532238,"sku":"BOP-145-S","price":0.21,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/czech-pilsner-malt-floor-malted-main-v1.jpg?v=1791913479"},{"product_id":"lallemand-lalbrew-bry-97","title":"Lallemand LalBrew BRY-97™ · West Coast Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eWest Coast clean with a soft spot for hops. BRY-97 ferments neutral with only a slight ester, flocculates well and can accentuate hop flavour through biotransformation.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–84 % · 15–22 °C · High flocculation · Neutral, slight ester · Up to 13 % ABV · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew BRY-97™ was selected from the Siebel Institute Culture Collection for clean fermentations in high-quality ales. The aroma is neutral with slight ester notes, attenuation is 78–84 % and flocculation is high, so it drops out well once fermentation is done.\u003c\/p\u003e\u003cp\u003eIt expresses β-glucosidase, an enzyme that can promote hop biotransformation and accentuate hop flavour and aroma. With 13 % ABV tolerance, the same sachet stretches from a pale ale to an imperial IPA, Russian imperial stout or barleywine.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eAmerican West Coast-style ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelected from\u003c\/td\u003e\n\u003ctd\u003eSiebel Institute Culture Collection\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e78–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e15–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e13 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral with slight ester\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003eNegative \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand recommends 50–100 g\/hl — for 20 L (0.2 hl) that's 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).\u003c\/p\u003e\u003cp\u003eHigh-gravity, high-adjunct or high-acidity worts may need higher pitch rates and extra nutrients, Lallemand says — so plan on two sachets for an imperial IPA or barleywine.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry pitching is Lallemand's preferred method: sprinkle evenly onto the wort as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eTo rehydrate instead: 110 ml (10× its weight) of clean, sterilised water at 30–35 °C, leave 15 minutes, stir gently, wait 5 minutes, then bring it down to wort temperature in steps of no more than 10 °C every 5 minutes. Never distilled or RO water.\u003c\/li\u003e\n\u003cli\u003eFerment at 15–22 °C.\u003c\/li\u003e\n\u003cli\u003eRe-pitching a harvested slurry? Lallemand says it can be re-pitched like any other yeast — aerate the wort when you do.\u003c\/li\u003e\n\u003cli\u003ePack has lost its vacuum? Don't use it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a West Coast IPA? Try it with BESTMALZ BEST Pale Ale, a touch of Weyermann® CARAPILS® and Chinook plus Columbus hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCold and sealed: Lallemand specifies a vacuum-sealed pack, dry, below 4 °C. It loses activity quickly once exposed to air.\u003c\/li\u003e\n\u003cli\u003eShelf life: follow the expiry date printed on the pack (Lallemand: 2–3 years from production for ale yeasts).\u003c\/li\u003e\n\u003cli\u003eOpened: reseal, keep dry below 4 °C, use within 3 days — unless you vacuum-reseal it immediately.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none (allergen-free per Lallemand)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClean enough to go beyond American ales: Lallemand's style list also includes Kölsch and Düsseldorf Altbier.\u003c\/li\u003e\n\u003cli\u003eSold as an 11 g vacuum-packed sachet.\u003c\/li\u003e\n\u003cli\u003eIngredients ship on their own from our partner warehouse in the Czech Republic — one order, possibly two parcels.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs BRY-97 good for a West Coast IPA?\u003c\/strong\u003e\u003cbr\u003eThat's its home ground. It's an American West Coast-style ale yeast, and Lallemand lists American IPA and Imperial IPA among its styles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes BRY-97 help hop aroma?\u003c\/strong\u003e\u003cbr\u003eIt can. It expresses β-glucosidase, which can promote hop biotransformation and accentuate hop flavour and aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment BRY-97 at?\u003c\/strong\u003e\u003cbr\u003e15–22 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many BRY-97 sachets do I need for 20 L?\u003c\/strong\u003e\u003cbr\u003e1–2 — the 50–100 g\/hl rate is 10–20 g in 20 L. Stronger or high-adjunct worts may need more.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610242382,"sku":"BOP-271303","price":4.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/157_426-kvasnice-lallemand-bry-97-11g-americky-west-coast-styl.jpg?v=1790201897"},{"product_id":"lallemand-lalbrew-farmhouse","title":"Lallemand LalBrew Farmhouse™ · Dry Saison Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eClove, pepper and tropical fruit — saison character without the diastaticus baggage. Farmhouse is a non-diastatic hybrid bred for dry, spicy farmhouse ales.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–84 % · 22–30 °C · Low flocculation · POF positive · Non-diastatic · 13 % ABV · 50–100 g\/hL · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eFarmhouse brings clove, pepper and tropical fruit and ferments to 78–84 % apparent attenuation for a properly dry finish. It's POF positive, which is where the clove-like spice comes from. At 22 °C in Lallemand's standard wort it's done in about 5 days.\u003c\/p\u003e\u003cp\u003eLallemand removed the STA1 gene — responsible for the diastatic activity of saison yeasts — using classical, non-GMO breeding. The result, Lallemand says, is traditional saison flavour without the over-attenuation and contamination risk of a diastaticus yeast. Patented technology from the University of California Davis also stops it producing hydrogen sulphide (H₂S) off-flavours.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eSaison \/ farmhouse yeast, non-diastatic hybrid, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e78–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e22–30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e13 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhenolic character (POF)\u003c\/td\u003e\n\u003ctd\u003ePositive\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic (STA1)\u003c\/td\u003e\n\u003ctd\u003eNo — gene removed by non-GMO breeding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eH₂S\u003c\/td\u003e\n\u003ctd\u003eNot produced\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eClove, pepper, tropical fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — no significant difference vs dry pitching\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand recommends 50–100 g\/hL. For 20 L (0.2 hL) that works out at 10–20 g — one or two 11 g sachets (approx.).\u003c\/p\u003e\u003cp\u003eBrewing a strong saison? Lallemand says high-gravity or high-adjunct worts may need a higher pitch rate and additional nutrients, so reach for the second sachet.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch into wort at 22–30 °C: sprinkle the yeast evenly on the surface as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eDry pitch or rehydrate — Lallemand sees no significant difference in fermentation performance for Farmhouse.\u003c\/li\u003e\n\u003cli\u003eKeep it in the 22–30 °C window; at 22 °C expect it to finish in about 5 days.\u003c\/li\u003e\n\u003cli\u003eWorried about over-carbonated bottles, a known risk with diastaticus saison strains? This one has no STA1 gene. Still bottle only once the gravity is stable.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a classic saison? Try it with our floor-malted Czech Pilsner malt, a little BESTMALZ BEST Wheat and Saaz.\u003c\/p\u003e\u003cp\u003eWant it drier still? A share of dextrose in the kettle leaves less body behind.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep the vacuum pack sealed, dry and below 4 °C (Lallemand) — the coldest shelf of the fridge is the right spot.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal, back below 4 °C, and use within 3 days.\u003c\/li\u003e\n\u003cli\u003ePast the printed expiry date? Don't pitch it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Farmhouse™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNon-diastatic: no STA1 gene, so it's far less of a hygiene worry in a home brewery than a diastaticus saison strain.\u003c\/li\u003e\n\u003cli\u003e11 g sachet of active dry yeast.\u003c\/li\u003e\n\u003cli\u003eHeads-up: ingredients come from our partner warehouse in the Czech Republic, separately from any equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs LalBrew Farmhouse a diastaticus yeast?\u003c\/strong\u003e\u003cbr\u003eNo. Lallemand removed the STA1 gene with classical, non-GMO methods, so you get saison flavour without the over-attenuation and contamination risk of diastaticus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment LalBrew Farmhouse at?\u003c\/strong\u003e\u003cbr\u003e22–30 °C. At 22 °C it can be done in about 5 days.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Farmhouse do I need for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to two — 50–100 g\/hL is 10–20 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it throw sulphur?\u003c\/strong\u003e\u003cbr\u003eNo. Lallemand uses patented UC Davis technology so the strain doesn't produce H₂S off-flavours.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610340686,"sku":"BOP-271314","price":5.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/160_879-kvasnice-lallemand-farmhouse-11g-kvasinka-pro-styl-saison-a-farmhouse.jpg?v=1790201897"},{"product_id":"lallemand-lalbrew-new-england","title":"Lallemand LalBrew New England™ · Dry East Coast Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003ePeach and tropical fruit from the yeast, before the dry hop even lands. New England is Lallemand's East Coast ale strain, with a β-glucosidase enzyme that helps biotransform hop flavour and aroma.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–83 % · 18–25 °C · Medium flocculation · POF negative · 9 % ABV · 100–200 g\/hL · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eExpect fruity esters, especially tropical and stone fruit, with a distinct peach note. Through β-glucosidase expression it can promote hop biotransformation and accentuate hop flavour and aroma. Attenuation is medium to high (78–83 %) with medium flocculation.\u003c\/p\u003e\u003cp\u003eIt's a touch slower than most ale strains — about 7 days at 20 °C in Lallemand's standard wort, which Lallemand calls perfectly characteristic. Home turf is NEIPA and New England pale ale; Lallemand's list also runs to bitters, blondes, Irish reds and sweet stouts.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eEast Coast ale yeast, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e78–83 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation time\u003c\/td\u003e\n\u003ctd\u003eAbout 7 days at 20 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhenolic character (POF)\u003c\/td\u003e\n\u003ctd\u003eNegative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eTropical and stone fruit, peach\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHop biotransformation\u003c\/td\u003e\n\u003ctd\u003eβ-glucosidase activity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e100–200 g\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot recommended — dry pitching performs better\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand's rate for this strain is higher than usual: 100–200 g\/hL. For 20 L that's 20–40 g, i.e. 2–4 sachets of 11 g (approx., calculated from the manufacturer's rate).\u003c\/p\u003e\u003cp\u003eOne sachet is below Lallemand's minimum for 20 L, so order at least two per batch.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry pitch: for New England, Lallemand reports better fermentation performance than with rehydration. Sprinkle the yeast evenly over the wort surface as the fermenter fills, with the wort at 18–25 °C.\u003c\/li\u003e\n\u003cli\u003eGive it the full week. Slow-looking progress at day 4 is normal for this strain, not a stall.\u003c\/li\u003e\n\u003cli\u003eKeep the recipe within its 9 % ABV tolerance.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a NEIPA? Try it with BESTMALZ BEST Pale Ale, a generous share of oat flakes, and Citra with Mosaic in the dry hop.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore sealed, dry and below 4 °C (Lallemand).\u003c\/li\u003e\n\u003cli\u003eIf you open a sachet, reseal it, keep it below 4 °C and use it within 3 days.\u003c\/li\u003e\n\u003cli\u003eDon't use it past the expiry date on the pack.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew New England™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePlan on 2–4 sachets per 20 L — this strain is dosed at double the usual Lallemand rate.\u003c\/li\u003e\n\u003cli\u003eEach sachet: 11 g of active dry yeast.\u003c\/li\u003e\n\u003cli\u003eIngredients are packed at our partner's Czech warehouse and ship on their own, apart from any kit or equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for a 20 L NEIPA?\u003c\/strong\u003e\u003cbr\u003eTwo to four. Lallemand's 100–200 g\/hL is 20–40 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is fermentation slower than with my usual ale yeast?\u003c\/strong\u003e\u003cbr\u003eAbout 7 days at 20 °C is normal for this strain — Lallemand describes it as a bit slower than most ale strains.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eShould I rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. Lallemand reports better fermentation performance with dry pitching for this strain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the yeast add fruit on its own?\u003c\/strong\u003e\u003cbr\u003eYes: tropical and stone-fruit esters, notably peach, plus β-glucosidase activity that can boost hop flavour and aroma.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610307918,"sku":"BOP-537003","price":4.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/163_438-kvasnice-lallemand-new-england-11g-kvasinka-pro-piva-neipa.jpg?v=1790201897"},{"product_id":"lallemand-lalbrew-voss-kveik","title":"Lallemand LalBrew Voss™ · Dry Kveik Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003ePitch it warm, drink it sooner. Voss is a Norwegian kveik that's happiest at 35–40 °C, where it typically reaches full attenuation in 2–3 days.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e25–40 °C (best 35–40 °C) · Attenuation 76–82 % · Very high flocculation · POF negative · 12 % ABV · 50–100 g\/hL · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eVoss stays relatively neutral even when it's fermenting hot, with subtle orange and citrus notes, and Lallemand says the profile holds steady across its whole 25–40 °C range. Attenuation is 76–82 % and flocculation very high, so it settles out well once it's finished.\u003c\/p\u003e\u003cp\u003eLallemand obtained the culture from Sigmund Gjernes in Voss, Norway, who has kept it with traditional methods since the 1980s. Use it for Norwegian-style farmhouse ales and for quick, neutral pale ales, IPAs, ambers and stouts.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eKveik ale yeast, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCulture origin\u003c\/td\u003e\n\u003ctd\u003eSigmund Gjernes, Voss, Norway\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e76–82 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e25–40 °C, optimal 35–40 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation time\u003c\/td\u003e\n\u003ctd\u003eAbout 2 days at 40 °C · 3–4 days at 30 °C · 5–7 days at 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhenolic character (POF)\u003c\/td\u003e\n\u003ctd\u003eNegative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral, subtle orange and citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand's 50–100 g\/hL gives 10–20 g for 20 L, i.e. 1–2 sachets of 11 g (approx.).\u003c\/p\u003e\u003cp\u003eOne sachet covers a standard-strength ale at the low end of that rate. Heading towards the 12 % ABV ceiling? Lallemand says high-gravity worts may need a higher pitch and additional nutrients.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChill only to 25–40 °C — ideally 35–40 °C — and sprinkle the yeast across the wort surface as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eKeep it warm all the way through. Let it drift down to 25 °C and it still works, just slower: 5–7 days instead of about 2.\u003c\/li\u003e\n\u003cli\u003eDry pitching is Lallemand's preferred method for Voss: simpler than rehydration, more consistent, and less risk of contamination.\u003c\/li\u003e\n\u003cli\u003eGo by the hydrometer, not the calendar: at 35–40 °C it can be finished in about 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a quick pale ale? Try it with BESTMALZ BEST Pale Ale and Citra.\u003c\/p\u003e\u003cp\u003eFancy a Norwegian-style farmhouse ale? Go with our floor-malted Czech Pilsner malt and a few juniper berries.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: dry and below 4 °C in its vacuum pack (Lallemand), which in practice means the fridge.\u003c\/li\u003e\n\u003cli\u003eOnce opened, reseal, keep below 4 °C and use it up within 3 days.\u003c\/li\u003e\n\u003cli\u003eCheck the expiry date on the sachet before brew day.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Voss™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA kveik that doesn't need a cool fermenter: a warm spot or a heat belt matters more than a chiller.\u003c\/li\u003e\n\u003cli\u003e11 g of active dry yeast in each sachet.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients leave from a partner warehouse in the Czech Republic; equipment ships separately, so two parcels are normal.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature does Voss like?\u003c\/strong\u003e\u003cbr\u003e25–40 °C, with the optimum at 35–40 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWon't a 35 °C fermentation taste hot and fruity?\u003c\/strong\u003e\u003cbr\u003eLallemand describes Voss as relatively neutral at high temperatures, with slight orange and citrus notes, and says the profile is consistent across the whole range.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow fast is it?\u003c\/strong\u003e\u003cbr\u003eAbout 2 days at 40 °C, 3–4 days at 30 °C and 5–7 days at 25 °C (Lallemand).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Voss for a 20 L batch?\u003c\/strong\u003e\u003cbr\u003eOne to two. 50–100 g\/hL comes to 10–20 g for 20 L.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610438990,"sku":"BOP-271312","price":5.01,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/172_441-1-kvasnice-lallemand-voss-pro-kveik.jpg?v=1790201897"},{"product_id":"lallemand-lalbrew-nottingham","title":"Lallemand LalBrew Nottingham™ · Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eNeutral, fast and hard to upset. Nottingham ferments vigorously, settles firmly and stretches from lager-style beers at the cool end of its range to 14 % ABV barleywines.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–84 % · 10–25 °C · High flocculation · POF negative · 14 % ABV · 50–100 g\/hL · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eNottingham gives a neutral to slightly fruity, estery profile at 78–84 % apparent attenuation, so your malt and hops carry the beer. High flocculation means it drops out firmly once the job's done. In Lallemand's own test — standard wort at 20 °C — it's finished in about 4 days.\u003c\/p\u003e\u003cp\u003eLallemand calls it stress tolerant — useful for high-gravity worts and for recovering stuck fermentations — and notes moderate β-glucosidase and β-lyase activity that supports hop biotransformation. Ferment it cool and Lallemand says you can make lager-style beers in all-malt wort within 9 days.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eAle yeast, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeritage\u003c\/td\u003e\n\u003ctd\u003eOne of Lallemand's original Heritage Strains (1992)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e78–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e10–25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhenolic character (POF)\u003c\/td\u003e\n\u003ctd\u003eNegative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral, slightly fruity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — dry pitching is Lallemand's preferred method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eAt Lallemand's 50–100 g\/hL, a 20 L batch needs 10–20 g: one or two 11 g sachets (approx., from the manufacturer's rate).\u003c\/p\u003e\u003cp\u003eFor a barleywine or imperial stout, go for two — Lallemand says high-gravity, high-adjunct or high-acidity worts may need a higher pitch rate and additional nutrients.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCool the wort into the 10–25 °C range, then sprinkle the yeast evenly on the surface as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eBig beer above 16 °P (SG 1.065)? Lallemand's rehydration protocol advises against dry pitching there: sprinkle the yeast onto 10× its weight of sterilised water at 30–35 °C, rest 15 minutes, stir, wait 5 more, then temper it towards wort temperature in steps of no more than 10 °C.\u003c\/li\u003e\n\u003cli\u003eWant a crisp, lager-style result? Ferment at the cool end of the range and allow around 9 days.\u003c\/li\u003e\n\u003cli\u003eStuck fermentation in another batch? Lallemand names recovering stuck fermentations as one of Nottingham's jobs.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a dry stout? Try it with Crisp Finest Maris Otter as the base and Crisp Roasted Barley for the roast.\u003c\/p\u003e\u003cp\u003eGoing big with a barleywine? Maris Otter, a little Crisp Crystal T150 and Chinook for the bittering.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore sealed, dry and below 4 °C, as Lallemand specifies — the fridge, not the cupboard.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: reseal it, keep it below 4 °C and pitch the rest within 3 days.\u003c\/li\u003e\n\u003cli\u003eUse before the expiry date printed on the pack.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Nottingham™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePOF negative: no clove-like phenols, so it won't fight your hop or malt character.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet of active dry yeast, vacuum-packed.\u003c\/li\u003e\n\u003cli\u003eYeast ships from our partner's warehouse in the Czech Republic, so expect it in its own parcel if you've also ordered equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan Nottingham make a lager?\u003c\/strong\u003e\u003cbr\u003eLager-style beers, yes: Lallemand says that at lower temperature it ferments lager-style beers in all-malt wort within 9 days, and its range starts at 10 °C. It's still an ale yeast, though.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Nottingham for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to two. 50–100 g\/hL is 10–20 g for 20 L; use two for high-gravity worts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow strong a beer can it handle?\u003c\/strong\u003e\u003cbr\u003eLallemand gives an alcohol tolerance of 14 % ABV.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill my beer clear?\u003c\/strong\u003e\u003cbr\u003eFlocculation is high, so it settles firmly once fermentation is complete.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610471758,"sku":"BOP-271310","price":4.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/166_435-kvasnice-lallemand-nottingham-11g-vykonna-a-univerzalni-kvasinka.jpg?v=1790201898"},{"product_id":"fermentis-safale-us-05","title":"Fermentis SafAle™ US-05 · Dry Ale Yeast · 11.5 g","description":"\u003cp\u003e\u003cstrong\u003eClean, crisp and neutral — US-05 lets your hops and malt do the talking. Low esters, 78–82 % apparent attenuation and a firm foam head in the fermenter.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–82 % · 18–26 °C · Medium sedimentation · Low esters · 50–80 g\/hl · 11.5 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eUS-05 ferments to 78–82 % apparent attenuation with low esters and medium higher alcohols. The result is a neutral, well-balanced ale that finishes clean and crisp. Less yeast character, more of your recipe.\u003c\/p\u003e\u003cp\u003eIt builds a firm foam head in the fermenter and stays in suspension well while it works. That's why it's the default for American pale ales, IPAs and other heavily hopped beers, and it's just as comfortable under a stout, porter or brown ale.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eFermentis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eAmerican ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11.5 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e78–82 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSedimentation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–26 °C (ideal range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9–11 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters \/ higher alcohols\u003c\/td\u003e\n\u003ctd\u003eLow \/ medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–80 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — direct pitch or rehydrate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eFermentis recommends 50–80 g\/hl. For 20 L (0.2 hl) that's 10–16 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11.5 g sachets).\u003c\/p\u003e\u003cp\u003eFor a normal-strength wort one sachet does the job. Brewing something stronger, around 14 °P and above? Pitch two sachets or make a starter.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDirect pitch: sprinkle the yeast evenly over the whole wort surface, at or above fermentation temperature, so it doesn't clump.\u003c\/li\u003e\n\u003cli\u003eOr rehydrate: sprinkle into at least 10× its weight of sterile water or boiled, hopped wort at 25–29 °C (115 ml or more for one sachet), rest 15–30 minutes, stir gently and pitch the cream.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–26 °C.\u003c\/li\u003e\n\u003cli\u003eOpened a sachet and not used it all? Seal it, keep it at 4 °C and use it within 7 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an American pale ale? Try it with BESTMALZ BEST Pale Ale, a touch of Weyermann® CARAMUNICH® Type 1 and Citra® or Cascade hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: keep it cool and dry — we recommend below 10 °C. Fermentis allows below 24 °C for up to 6 months and below 15 °C for longer storage.\u003c\/li\u003e\n\u003cli\u003eShelf life: 36 months from production date (best-before is on the sachet).\u003c\/li\u003e\n\u003cli\u003eOpened: seal, store at 4 °C and use within 7 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier: sorbitan monostearate (E491)\u003c\/li\u003e\n\u003cli\u003eAllergens: none of the ingredients is listed as an allergen in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11.5 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, below 10 °C recommended\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFor a normal-strength 20 L batch, one 11.5 g sachet is enough — no starter needed.\u003c\/li\u003e\n\u003cli\u003eBest-before is printed on the sachet: 36 months from production.\u003c\/li\u003e\n\u003cli\u003eYour US-05 is dispatched from our partner warehouse in the Czech Republic; if you've also ordered equipment, that comes in a separate parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate US-05?\u003c\/strong\u003e\u003cbr\u003eNo. Fermentis allows direct pitching onto the wort. Rehydration in 25–29 °C water or wort for 15–30 minutes is an option, not a must.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003e1–2. 50–80 g\/hl works out at 10–16 g for 20 L: one sachet for a normal-strength wort, two (or a starter) from around 14 °P.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003eIdeally 18–26 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e36 months from production when stored unopened, cool and dry. Once opened, seal it, keep it at 4 °C and use it within 7 days.\u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":60933610602830,"sku":"BOP-256","price":4.37,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/256_safale-us-05-11g.jpg?v=1790201898"},{"product_id":"fermentis-saflager-s-189","title":"Fermentis SafLager™ S-189 · Dry Lager Yeast · 11.5 g","description":"\u003cp\u003e\u003cstrong\u003eSwiss-born and quietly characterful. S-189 brews clean, fairly neutral lagers with a soft herbal and floral edge — built for the second pint as much as the first.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 80–84 % · 12–18 °C · Fast sedimentation · Herbal \u0026amp; floral notes · 80–120 g\/hl · 11.5 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eS-189 comes from the Hürlimann brewery in Switzerland. Fermentis describes a fairly neutral profile with high drinkability, and depending on how you ferment it, it can show noticeable herbal and floral notes.\u003c\/p\u003e\u003cp\u003eEsters and higher alcohols are both low, apparent attenuation is 80–84 % and the yeast settles fast once the work is done. Alcohol tolerance is 9–11 %.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eFermentis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eLager yeast (Saccharomyces pastorianus)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain origin\u003c\/td\u003e\n\u003ctd\u003eHürlimann brewery, Switzerland\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11.5 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e80–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSedimentation\u003c\/td\u003e\n\u003ctd\u003eFast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e12–18 °C (ideal range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9–11 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters \/ higher alcohols\u003c\/td\u003e\n\u003ctd\u003eLow \/ low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e80–120 g\/hl at 12–18 °C; up to 200–300 g\/hl at 9 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — direct pitch or rehydrate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eFermentis recommends 80–120 g\/hl at 12–18 °C. For 20 L (0.2 hl) that's 16–24 g, i.e. 2–3 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11.5 g sachets). That's more than the 50–80 g\/hl Fermentis gives for its ale strains.\u003c\/p\u003e\u003cp\u003eFermenting below 12 °C? Fermentis says to increase the pitch up to 200–300 g\/hl at 9 °C — 40–60 g, i.e. 4–6 sachets for 20 L (same method).\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDirect pitch: sprinkle the yeast gradually over the entire wort surface, at or above fermentation temperature, to avoid clumps.\u003c\/li\u003e\n\u003cli\u003eOr rehydrate: at least 10× its weight of sterile water or boiled, hopped wort at 15–25 °C, rest 15–30 minutes, stir gently and pitch the cream.\u003c\/li\u003e\n\u003cli\u003eFerment at 12–18 °C. Going colder than 12 °C means pitching more yeast (see above), not less.\u003c\/li\u003e\n\u003cli\u003eLeftover yeast in an opened sachet: seal, 4 °C, use within 7 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a crisp pale lager? Try it with Czech Pilsner Malt, a little Weyermann® CARAPILS® and Saaz Shine hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: cool and dry. Our advice is below 10 °C; Fermentis requires below 24 °C for up to 6 months and below 15 °C for anything longer.\u003c\/li\u003e\n\u003cli\u003eShelf life: 36 months from the production date on the sachet.\u003c\/li\u003e\n\u003cli\u003eOpened: seal it, store at 4 °C and use it within 7 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (lager)\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces pastorianus), emulsifier: sorbitan monostearate (E491)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — neither ingredient is a listed allergen under EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11.5 g\u003c\/li\u003e\n\u003cli\u003eStorage: keep cool (below 10 °C) and dry\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBudget 2–3 sachets per 20 L at 12–18 °C, and 4–6 if you ferment around 9 °C.\u003c\/li\u003e\n\u003cli\u003eThe 36-month best-before date is printed on every sachet.\u003c\/li\u003e\n\u003cli\u003eThis sachet travels from our partner warehouse in the Czech Republic, separately from any hardware in your order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of S-189 for 20 L?\u003c\/strong\u003e\u003cbr\u003e2–3 at 12–18 °C (80–120 g\/hl = 16–24 g). Below 12 °C Fermentis advises up to 200–300 g\/hl at 9 °C, which is 4–6 sachets.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does S-189 taste like?\u003c\/strong\u003e\u003cbr\u003eFairly neutral and very drinkable, with noticeable herbal and floral notes depending on fermentation conditions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eS-189 or W-34\/70?\u003c\/strong\u003e\u003cbr\u003eBoth are Fermentis lager strains with 80–84 % attenuation, 12–18 °C and 80–120 g\/hl. S-189 (Swiss) leans herbal and floral; W-34\/70 (Weihenstephan) gives a balance of floral and fruity aromas with clean flavours.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I pitch it dry?\u003c\/strong\u003e\u003cbr\u003eYes. Sprinkle it directly onto the wort at or above fermentation temperature; rehydration is optional.\u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":60933610570062,"sku":"BOP-259","price":6.62,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/259_safale-s-189-11g.jpg?v=1790201898"},{"product_id":"fermentis-saflager-w-34-70","title":"Fermentis SafLager™ W-34\/70 · Dry Lager Yeast · 11.5 g","description":"\u003cp\u003e\u003cstrong\u003eFloral, lightly fruity and clean as a whistle. W-34\/70 is the famous Weihenstephan lager strain that breweries use world-wide, packed in 11.5 g sachets for home-size batches.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 80–84 % · 12–18 °C · Fast sedimentation · Floral \u0026amp; fruity balance · 80–120 g\/hl · 11.5 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eFermentis sells W-34\/70 as the strong and robust lager yeast for neutral beers. It gives a good balance of floral and fruity aromas with clean flavours and very drinkable lagers.\u003c\/p\u003e\u003cp\u003eTotal esters and higher alcohols are low, apparent attenuation lands at 80–84 %, and sedimentation is fast, so the yeast drops out once fermentation is finished.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eFermentis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eLager yeast (Saccharomyces pastorianus)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain origin\u003c\/td\u003e\n\u003ctd\u003eWeihenstephan, Germany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11.5 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e80–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSedimentation\u003c\/td\u003e\n\u003ctd\u003eFast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e12–18 °C (ideal range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9–11 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters \/ higher alcohols\u003c\/td\u003e\n\u003ctd\u003eLow \/ low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e80–120 g\/hl at 12–18 °C; up to 200–300 g\/hl at 9 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — direct pitch or rehydrate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eThe Fermentis dose is 80–120 g\/hl at 12–18 °C: for 20 L (0.2 hl) that's 16–24 g, i.e. 2–3 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11.5 g sachets).\u003c\/p\u003e\u003cp\u003eColder than 12 °C? Fermentis raises the pitch to as much as 200–300 g\/hl at 9 °C. In 20 L that's 40–60 g, i.e. 4–6 sachets.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch dry: sprinkle it progressively over the whole wort surface, at or above fermentation temperature, so no clumps form.\u003c\/li\u003e\n\u003cli\u003eRehydrate if you prefer: at least 10× its weight of sterile water or boiled, hopped wort at 15–25 °C, 15–30 minutes' rest, a gentle stir, then pitch the cream.\u003c\/li\u003e\n\u003cli\u003eFerment at 12–18 °C.\u003c\/li\u003e\n\u003cli\u003ePlanning a cold ferment around 9 °C? Use the higher dose above.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a German-style lager? Try it with BESTMALZ BEST Vienna and Weyermann® Munich Type 1 malts and Northern Brewer hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSealed: keep it dry, away from heat, ideally below 10 °C. Fermentis sets the limit at below 24 °C for up to 6 months and below 15 °C for longer.\u003c\/li\u003e\n\u003cli\u003eShelf life: 36 months from production — check the date on the sachet.\u003c\/li\u003e\n\u003cli\u003eOpened sachets: seal, 4 °C, use within 7 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (lager)\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces pastorianus), emulsifier: sorbitan monostearate (E491)\u003c\/li\u003e\n\u003cli\u003eAllergens: none listed — yeast and E491 are not EU 1169\/2011 allergens\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11.5 g\u003c\/li\u003e\n\u003cli\u003eStorage: below 10 °C, dry, away from heat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLagers take more yeast than ales: plan on 2–3 sachets for 20 L, not one.\u003c\/li\u003e\n\u003cli\u003eSearching for W34\/70, W-34\/70 or plain 34\/70? Same Fermentis strain.\u003c\/li\u003e\n\u003cli\u003eIngredients leave from our partner warehouse in the Czech Republic, so equipment in the same order may turn up in a different parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of W-34\/70 for 20 L?\u003c\/strong\u003e\u003cbr\u003e2–3 at 12–18 °C. Fermenting around 9 °C, Fermentis advises up to 200–300 g\/hl — 4–6 sachets.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment W-34\/70 at?\u003c\/strong\u003e\u003cbr\u003eIdeally 12–18 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs W-34\/70 neutral?\u003c\/strong\u003e\u003cbr\u003eClean, with a balance of floral and fruity aromas. Esters and higher alcohols are low.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRehydrate or pitch dry?\u003c\/strong\u003e\u003cbr\u003eEither. Fermentis allows direct pitching on the wort surface, or rehydration in 15–25 °C water or wort for 15–30 minutes.\u003c\/p\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":60933610504526,"sku":"BOP-262","price":6.44,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/262_safale-w34-70-11g.jpg?v=1790201898"}],"url":"https:\/\/brewtaurus.com\/en-cz\/collections\/brewing-ingredients.oembed?page=2","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}