Yeasts

Id Name Attenuation Manufacturer Desc Proper Name Actions
843  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
849  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
851  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
866  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
868  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
870  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
769  Kveik - Voss  78  Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Vossâ„¢ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Vossâ„¢ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.  LALBREW VOSS – KVEIK ALE YEAST  View Edit Delete
773  Kveik - Voss  78  Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Vossâ„¢ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Vossâ„¢ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.  LALBREW VOSS – KVEIK ALE YEAST  View Edit Delete
862  Kveik - Voss  78  Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Vossâ„¢ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Vossâ„¢ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.  LALBREW VOSS – KVEIK ALE YEAST  View Edit Delete
250  Katja  77  Yes we honor all AHA cards and other home brewers asoioiatscn. As far as prices online we will get there we are just trying to still stock the store up to meet the demand of our customers. Feel free to email us anytime for prices. http://nftgpsq.com [url=http://ngsiujmicjp.com]ngsiujmicjp[/url] [link=http://hlxlyxax.com]hlxlyxax[/link]  Katja  View Edit Delete
270  WLP 833 German Bock Lager Yeast  73  A very versatile lager yeast that produces a beer of well balanced malt/hops character. Flocculation is medium. optimum temperatures 8-12C. Medium tolerance of alcohol.  German Bock Lager Yeast  View Edit Delete
169  Fqctenl  75  First, shake this stuff really well boerfe you use it and after every few seconds of use, otherwise you'll end up w/ less solids in the fluid when it is almost empty (still works but is thinner and runs easily). I've used this to repair a few circuits. First one was my multitester ammeter stopped working, opened it up and could see where some solder had flaked off the board where a connection was made with that instead of a trace in the board. I've primarily used this as a solder substitute for assembling battery packs and making repairs where soldering was difficult or impossible. The product is almost like a conductive glue it sets up pretty hard and with mild adhesion. If several coats are applied it does have decent strength, at least enough to handle the connection gently. Be sure to allow it to dry completely between coats and boerfe testing or reinforcing the connection (its hardly conductive boerfe drying, which is good if you screw up). Once it is set up I put a thin coat of jb weld over it to physically secure the connection. This has allowed me to repair several devices that would otherwise have been junk, for example, a pet collar that could not be disassembled and had a broken power connection to the board. It is awesome for battery packs. I can wire them together instead of using AA battery holders, which are bulkier, restrict you to the shapes available and have a higher resistance. I just finished assembling nearly 200 nicad AAs and used less than two pens. Radioshack has this same product for $10. I use it too fast for it to dry up on me. There is a thinner/cleaner available and the same stuff can be bought in little jars. Wipe the tip boerfe storing, store it with the tip pointed up and it won't get plugged. If it does, the body screws off and you can clean the tip with solvent. One reviewer said the pen has a ball and dispenses too much fluid. It is not a ball, it is a little spring loaded plug. I find the dispenser quite convenient but if you need to make VERY accurate traces you might want to put some on something else, like a coin, and then paint' it on by dabbing the pen in that little puddle and applying it to your board w/o pressing down hard enough to move the plug (or just use a toothpick, pin, etc.).  Fqctenl  View Edit Delete
156  WLP565 Belgian Saison I Yeast   65  White Labs WLP565 Belgian Saison I Yeast Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.   Du Pont strain  View Edit Delete
253  Dilwar  77  Ecnoimoes are in dire straits, but I can count on this! http://walcuoibgao.com [url=http://agycwgyzffa.com]agycwgyzffa[/url] [link=http://gqpmzvriqe.com]gqpmzvriqe[/link]  Dilwar  View Edit Delete
456  Danstar Nottingham Ale Yeast  75    Danstar Nottingham Ale Yeast  View Edit Delete
503  Danstar Nottingham Ale Yeast  75    Danstar Nottingham Ale Yeast  View Edit Delete
539  Danstar Nottingham Ale Yeast  75    Danstar Nottingham Ale Yeast  View Edit Delete
563  Danstar Nottingham Ale Yeast  75    Danstar Nottingham Ale Yeast  View Edit Delete
572  Danstar Nottingham Ale Yeast  75    Danstar Nottingham Ale Yeast  View Edit Delete
832  BRY-97 American West Coast ale  78    BRY-97 American West Coast ale  View Edit Delete

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Actions

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