Yeast for homebrewers has becoming really exciting! Developments over the years means that you can expect all sorts of exciting flavours in your homebrewed beer just from the yeast. Some of these dried homebrewing yeasts are selected for their ability to withstand higher fermentation temperatures, meaning shorter fermentation times, or allow you to easily brew trickier styles of beer, like lager. Cool, huh?

Take a look at some of the awesome dehydrated yeasts we like to use. We often include these in our all grain homebrew recipes in MASHED Homebrewing Magazine as well as our all grain homebrew kits.

Fermentis SafAleâ„¢ S-04 Yeast 

English Ale Strain

For Floral, Fruity Bitters and Pale Ales

This English Ale yeast is selected for its fast fermentation profile. It produces balanced fruity and floral notes, which are ideal for a large range of American and English Ales, including highly hopped beers. Due to its flocculation power, SafAleâ„¢ S-04 tends to produce beers with higher clarity. It is also specially adapted for cask-conditioned and beers fermented in cylindro-conical tanks.

Total esters: Low | Total sup.alcohols: Medium

Apparent attenuation: 74-82%

Sedimentation time: Fast

Alcohol tolerance: 9-11%

Fermentis SafAleâ„¢ S-33 Yeast 

Belgian Ale Strain

For Fruity and Full-Bodied Ales, NEIPAs and Stouts

This one is a fruity-driven strain, and provides a full mouthfeel and body. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English Ales like Imperial Stouts. It’s also perfect for New England IPAs. SafAle™ S-33 has medium sedimentation with no clump formation, instead a powdery haze is present when resuspended in the beer.

Total esters: Medium

Total sup.alcohols: Medium

Apparent attenuation: 68-72%

Sedimentation time: Medium

Lallemand WildBrew Philly Sourâ„¢ Yeast

This is a great lactic-acid producing yeast for innovative, sessionable sour beers, producing refreshing acidity and notes of stone fruit. Provides moderate amounts of lactic acid as well as ethanol in one simple fermentation step, which can produce sour beer in 7-10 days at 25°C. 

 High attenuation, high flocculation and good head retention. Ideal for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales. Lallemand WildBrew Philly Sourâ„¢ is also resistant to hops, so it’s spot on for Sour IPAs.

Strain: Lachancea spp. 

Attenuation: 74-82%  |  Temperature range: 20-30°C 

Flocculation: High

Aroma: Sour, red apple, stone fruit, peach

Alcohol tolerance: 9% ABV

Photo by Lachezara Parvanova on Unsplash