Dry yeast - Quirky Homebrew Supply

Angel Yeast | W008 Wheat Ale Yeast | 500 g

Chris Muench — Fri, 22 May 2026 18:01:01 +0000

Premium wheat beer yeast tailored for German and Belgian styles
Delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance
Recommended for Hefeweizen, Weissbier, Belgian Wheat Ale, Dunkelweizen, Witbier, Wheat-Style Blonde or Amber Ale
Ferment between 59-77°F
Angel Yeast W008 is a premium wheat beer yeast tailored for German and Belgian styles. It delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance. With medium flocculation and high attenuation, W008 ferments reliably across a broad temperature range, offering sophisticate wheat beers with subtle clarity. POF-positive and diastatic, it provides robust fermentation and consistent flavor development.

Fruity ester profile with classic clove phenols
Medium flocculation for balanced clarity
High attenuation (~80–90%) for smooth mouthfeel
Ferments across wide range: 59–77 °F (15–25 °C)
POF-positive and diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)

Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 2.0–3.0 g/L (200–300 g/hL) for high-gravity or specialty beers

Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Adjust to pitching temperature and pitch within 30 minutes for optimal yeast health.

Applications:
Hefeweizen • Weissbier • Belgian Wheat Ale • Dunkelweizen • Witbier • Wheat-Style Blonde or Amber Ale

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White Labs 001 California Ale Yeast® 11g Dry Packet

Chris Muench — Wed, 20 May 2026 16:54:36 +0000

Top seller! White Labs California Ale yeast is known for its ability to be used in almost any style Ale. It produces a clean, dry, balanced beer. It also accentuates the flavor of the malt and hops in your homebrew.

White Labs Dry Yeast offers brewers a convenient and accessible new way to experience its best-selling yeast strains with the verifiable quality White Labs is known for.

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White Labs 066 London Fog Ale Yeast® 11g Dry Packet

Chris Muench — Wed, 13 May 2026 23:16:34 +0000

London Calling! White Labs is excited to bring you WLP066 London Fog Yeast®, the most popular strain for Hazy/Juicy IPAs. This strain will deliver pineapple and ruby red grapefruit aromas, with hop balance and some residual sweetness resulting in a velvety mouthfeel. Take your IPA to the next level with London Fog® Today!

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CellarScience® CALI Dry Yeast 15g (NEW!)

Chris Muench — Thu, 07 May 2026 17:57:57 +0000

The classic American ale strain. Famous for its clean, neutral flavor and its ability to be used in any style. Emphasizes malt and hops. Attenuates well. CALI is eligible for direct pitch straight into your wort. Every batch is PCR tested to ensure contamination free yeast.

Dosage:
Use at a rate of 12 grams per 5-6 gallons of wort. Or 60-100 grams per barrel, depending on wort temperature and gravity.

Direct Pitch OR Rehydrate:
CALI yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 59-72°F (15-22°C).

Optimum Fermentation Temp: 59-72°F
Flocculation: Medium
Similar Strains: WLP001, WY1056, US-05

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Fermentis SafLager™ SH-45 11.5g

Chris Muench — Wed, 22 Apr 2026 17:18:49 +0000

SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLager™ SH-45 may present enhanced levels of fruitiness and intensified citrus and tropical notes.

Yeast Type: Beer Yeast
Flocculation: Medium
Attenuation: 77 – 82%
Fermentation Temperature: 12 - 18°C (53.6 – 64.4°F)
Usage Rate: 80 – 120 g/hl
Style: Lagers
Country Of Origin: France

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Kveik Yeastery | K.1 Voss | Multi-Strain Kveik Yeast | Dry Beer Yeast 7g

Chris Muench — Thu, 19 Feb 2026 00:21:46 +0000

The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years.

The Multi-Strain Difference
Kveik Yeastery’s unique multi-strain kveik yeasts capture the true essence of traditional Norwegian farmhouse brewing, delivering a depth of flavor and robust fermentation unmatched by single-strain alternatives. While other suppliers offer isolated kveik strains, Kveik Yeastery is the only source for authentic, dried multi-strain blends, providing brewers with the complex, nuanced profiles that define classic kveik. These diverse blends offer a superior brewing experience, unlocking the full potential of this remarkable yeast.

Flavor and Aroma
Primary flavors: Orange, tangerine and citrus
Secondary flavors: Tropical fruit and mild spiciness
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Fermentation
Voss ferments well from 59°F up to 104°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.

Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.

One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.

Effective Fermentation Temp: 59-104°F
Optimum Fermentation Temp: 88-95°F
Flocculation: High
Alcohol Tolerance: 13% ABV
Attenuation: High

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Kveik Yeastery | K.14 Eitrheim | Multi-Strain Kveik Yeast | Dry Beer Yeast 7g

Chris Muench — Thu, 19 Feb 2026 00:20:25 +0000

The Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts, and Porters.

Flavor and Aroma
Primary flavors: Apricot and peach
Secondary flavors: Orange and pineapple
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Fermentation
Eitrheim ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.

Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.

One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.

Effective Fermentation Temp: 59-100°F
Optimum Fermentation Temp: 88-95°F
Flocculation: Medium
Alcohol Tolerance: 12% ABV
Attenuation: Medium

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Kveik Yeastery | K.9 Ebbegarden | Multi-Strain Kveik Yeast | Dry Beer Yeast

Chris Muench — Thu, 19 Feb 2026 00:18:58 +0000

Ebbegarden kveik comes from Ebbegarden farm in Stordal, Norway. Ebbegarden has traditionally produced fruit, which is believed to be the source of the fruitiness in their kveik. During the Viking age, the mild climate made many Vikings settle down to fish and farm the land in Stordalen, and the first church was built in the 1100s. Beer and spirits were a big part of celebrations and gatherings for birth, confirmations and burials, and people made their own beer with kveik, especially for these gatherings.

Flavor and Aroma
Primary flavors: Apple and pear
Secondary flavors: Tropical fruit and citrus
The intensity is medium at high fermentation temperatures, and at lower temperatures, it will be less intense.

Fermentation
Ebbegarden ferments well from 59°F up to 100°F. The higher fermentation temperature, the faster fermentation. At the optimum temperature 88-95°F expect fermentation to finish in 72 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. For high gravity beers, we recommend users to pitch two packs of yeast and add yeast nutrition to ensure a healthy fermentation.

Pitching
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 64°F, or high gravity, increase pitching rate to 2.25 g/Gal.

One 7 g sachet treats 5 to 8 gallons of wort.
One 300 g brewery pouch treats 8.5 bbl of wort.

Effective Fermentation Temp: 59-100°F
Optimum Fermentation Temp: 88-95°F
Flocculation: Medium
Alcohol Tolerance: 16% ABV
Attenuation: High

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CellarScience® MONK Dry Yeast 12g

Chris Muench — Thu, 19 Feb 2026 00:13:11 +0000

A classic Belgian yeast strain for producing clean, yet complex, Belgian-style Blondes, Dubbels, Trippels, and Quads. Delicate fruit flavors with restrained phenolic character. MONK is eligible for direct pitch straight into your wort.

Every batch is PCR tested to ensure quality.

Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.

Direct Pitch or Rehydrate:
MONK yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. MONK yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 62-77°F (16-25°C).

Optimum Fermentation Temp: 62-77°F
Flocculation: Medium
Alcohol Tolerance: 12% ABV (WY1762 12%)
Attenuation: 75-85%
Similar Strains: WY1762, WLP540
Gluten-free

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CellarScience® GERMAN Dry Yeast 12g

Chris Muench — Thu, 19 Feb 2026 00:11:53 +0000

The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks.

Every batch is PCR tested to ensure contamination free yeast.

Dosage:
Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.

Direct Pitch or Rehydrate:
GERMAN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. GERMAN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-59°F (10-15°C).

Optimum Fermentation Temp: 50-59°F
Flocculation: High
Alcohol Tolerance: 9-10% ABV (WY2124 9%)
Attenuation: 78-85%
Similar Strains: WLP830, WY2124, W-34/70
Gluten-free

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