Get the most from your beer recipes with Lallemand Yeast (formerly Danstar) Ingredient evaluation. Product improvement. Expand product mix. Recipe development. Types: Dry Yeast, Brewing Yeast, Yeast Variations
For the serious wheat beer lover! Munich Wheat Beer Dry Yeast won’t overpower the flavor of the grains and gives you a delicious German Beer with a fuller taste.
Munich yeast is a popular strain among homebrewers for making German Weizen and Hefeweizen. A traditional Hefeweizen is unfiltered, giving the beer an added richness to the flavor. This yeast is a quick starter and gives a vigorous fermentation which can be completed in 4 days if kept above 63° F. Medium to high attenuation.
Munich is a non-ﬂocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. If desired, some settling can be promoted by cooling and use of ﬁning agents and isinglass. Aroma is estery to both palate and nose with typical banana notes. Won’t display off-aromas when properly handled. Best when used at traditional ale temperatures (62 – 72° F) and after re-hydration in the recommended manner (see the documents tab for re-hydration procedure).
Beer Styles: Wheat-based beers, weizens and hefeweizen Aroma: Estery, banana Attenuation: Medium to High Fermentation Range: 63-72°F Flocculation: Low Alcohol Tolerance: 12% ABV
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor.Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales