Beer Yeast (Barley, Wheat)
₹175 – ₹695
Host of beer yeast to suit your various recipe style. Please choose one closest to your recipe for the best results. All these yeasts have an ability to ferment Maltose from Barley/wheat and have an alcohol tolerance of 7%+
Yeast has been used across centuries for a variety of purposes. We collect different strains from across the globe for a variety of purposes. Pack contains 5gm of yeast sufficient for 10-15 liters of wort
Instructions to use dry yeast
Do browse our professional additives for burton salts, Irish moss, gelatin, etc.
Beer Yeast Variants
1. APA/IPA yeast:
Character: Very Clean, Well Balanced, Well Mannered, Good Natured and Disciplined:) These yeasts will take a bow and make all hops, malts, and adjuncts shine to their brightest. Phenols, Esters, Diacetyl, and Astringents will be kept at bay. Temperature: 18 to 25C Attenuation: 80 to 82 %Floculation: 73 to 82%
2. German Kölsch: Character: Crisp, Delicate fruit, Somewhat Winy. This yeast is cultured straight from the cellars of Germany’s Cologne region’s peculiar (In spite of being top fermenting Ale yeasts; beers brewed with these yeasts could be and should be “lagered” post-fermentation to get crispy clean palate). Fermentation Temperature: 17 to 22C Attenuation: 75 to 82% Flocculation: 80 to 81%
Character: spicy, lightly peppery, complex Esterly flavors with a powdery haze. Fermentation Temperature: 15 to 20C Attenuation: 75 to 78%. Flocculation: Medium
4. California Steam: Character: Crisp, Clean, Slightly Fruity. Lager conditioning is a must for these yeasts to truly shine. Fermentation Temperature: 17 to 22C Attenuation: 72 to 79% Flocculation: 78%
5. Belgian Abbey/witbier Yeast: Character: Spicy, Phenolic, Floral, Earthy, and Clovelike. They cultured these yeasts and blessed them with the ability to produce most flamboyant flavors known. Loads of flavors – spices, pines, flowers and citrus fruits at different temperatures. Fermentation Temperature: 15 to 28C Attenuation: 77 to 83% Flocculation: 68%
6. German Wheat Yeast:
Character: Cloves, Banana, Bubble-Gum, Apple, and Citrus fruits. These yeasts are all about phenols, esters, and fruits, just like a true Wheat yeast should. This brewer’s yeast has a wide temperature range: 12°C-25°C, but ideally 18°C-24°C. For clove-like flavors: below 22°C. For banana flavors: above 23°C Attenuation: 86% Flocculation: <50% Character: Spicy with tones of Peppers, Cloves, Hay, Passionfruit, Grapefruit, and Lemon.
7. Kveik/Saison Yeasts:
Saison means “Season” in French. Back in the day, this was strictly brewed in country farmhouses in late winters to welcome the beautiful European summer. The yeasts give off a distinctively dry, peppery, citrusy taste. They are truly born to be “Wild”. Throw in any sugars, weird malts, adjuncts, and see how they turn the flavors around. This beer yeast has a l ow flocculating strain, so use Irish moss. Fermentation Temperature: 17 to 27C, Attenuation: 85%, Flocculation: Low
8. Barley Wine: Character: This is very distinctive, with an earthy hoppiness, a wineyness, lots of fruit, and toffee flavors. It tastes like cask-aged ales and the residual sweetness can be paired with heavy hoppiness. For high gravity (8-12% v/v brews) Fermentation Temperature: 15 to 20C Attenuation: 75 to 78% Flocculation: high
Home fermentation is your grandmother’s recipe and does not use any shortcuts, chemicals, preservatives or anything unhealthy. So there is not store in the world that can even think of beating it in taste and health benefits. It is a probiotic food that not only tastes good but is also nutritious and low on calories. Unlike the packaged food and beverage which is loaded with chemical food colors, preservatives and stabilizers.
We will guide you on how to change the taste, color, aroma, mouthfeel and even the ingredients to suit your tastes, your health, and nutrition needs. We have a lot of easy to use customizable kits. Also, we put a lot of emphasis on packaging, which will help you make the packaging which is best in the industry. This will help you throw an awesome party for your friends and family and boast of your latest hobby
Methanol a.k.a. wood alcohol is generated from fermenting wood, pectin, skins of fruits, and distillation. There is a simple WHO-approved test to check for dangerous levels of methanol. The various strains of brewer’s yeast aka Saccharomyces cerevisiae that we stock will produce ethanol by fermenting glucose (grape sugar), maltose (grain sugar) and fructose (fruit sugar). Methanol is a toxic byproduct of fermentation, but its levels are so low that unless you distill your home brew, you should be safe. If you still want to test for methanol levels, please refer to this document.
Your home brew has the stench/ smell of a skunk? It is a result of improper handling and storage of beverages (especially imported bottles). Hops react to riboflavin (from grain) under UV light to produce this skunk flavors. This is the reason why we keep the beers in dark bottles away from sunlight.
That being said, white wine is also very susceptible to UV light. In wine, it is called ‘goût de lumière’, which means the taste of light especially in sparkling wine. In some light beers, patrons add a slice of lime before serving. This is to mask these skunk notes.
Ever wondered why Corona beer is served with lime? Imported beer in clear glass gets skunk and citrus notes help mask the off flavors.
Estery: Aroma and/or flavor of any ester (fruits, fruit flavorings, or roses). Personally, I like a bit of banana notes with my wheat beers but too much of anything is undesirable. The usual culprit is poor temperature control. Each yeast has different thermal sensitivity. The same yeast can give clove flavors at low temperatures but banana/ fruity notes at high temperatures. Maintaining lower and constant temperatures is the key to keep them manageable.
However, isolating the contribution of the fruity notes from the fruits/ flowers/ hops and that from the yeast cannot be done without access to the recipe. Making a tea from the ingredients is the first step towards understanding these notes before altering the fermentation temperature conditioning.
This could be due to a variety of reasons.
- Firstly improper mashing which leads to many unfermentable sugars.
- Secondly incomplete fermentation due to poor yeast health. One of the easiest way to replicate this is by using baker’s yeast for making beers from the same wort.
- Stuck Fermentation.
Although Indians have a slightly sweet palate, but excessive sweetness in beer is a flaw. To deliberately introduce residual sweetness, one could use crystal/ caramel/ carapills malts. Milkshake IPA and milk stouts have added lactose (an un-fermentable sugar) to get a balanced sweet palate.
Yeast is a living creature which is shipped in dormant condition. So like any organism they have a shelf life from 3 days to 24 months. It is always important to buy yeast from a reputable store and ensure that it is kept in a cool dry place (away from sunlight and not in freezer). Using bad yeast means that all the effort you put in making the home brew will go to waste. There are Four kinds of yeasts used in home brews.
- Dry Yeast (like the ones sold at arishtam) They have an 18-24 month shelf life.
- Commercial Liquid Yeast: which has a shelf life of 1 week. If you are buying imported yeast, it might be difficult
- Self-propagated cultures: You could take some yeast sediment (trub) from your previous batch, wash the yeast, and maintain the culture. As long as you are able to keep it in the refrigerator and feed it every 3rd day, you can keep it for years.
- Slants: Seasoned pro home brewers are able to maintain their own slant bank in agar medium for 3 years by freezing them. Too. Home oven-dried yeast is usually able to survive 1 month of storage.
Yeast is the single-celled microorganisms that are responsible for fermenting sugar (maltose, glucose, fructose, sucrose, etc.) to ethanol. In the absence of oxygen, these yeasts do the transformation which converts your grain/fruit into a beverage. Yeast nutrients, on the other hand, are food for the yeast. on their own nutrients achieve nothing more than making a comfortable home for the yeast to function at its best capacity. Yeast energizer, on the other hand, is an SOS remedy needed to recover from stuck fermentation or incomplete fermentation or excessively low-temperature fermentation which can make yeast sluggish.
Please drop a comment if you need further details.