Beer Yeast

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This is a cake of fresh yeast. It weighs about 2/3 of an ounce. Cake Yeast contains yeast in an active form which means it works immediately compared to dry yeast which is an inactive form and must be rehydrated to activate it. Old beer recipes stated that you were to put a cake of yeast like this on a piece of toast and float it on top of your wort. As the toast slowly disintegrated, the yeast being soft and crumbly, would slowly dissolve into the wort and fermentation would begin. Although cake yeast could be bought, it was usually made by the wife at home.

Beer Yeast

It's Not Going To Drink Itself Metal Magnet

3 5/8" X 2 5/8" $3.95

Old Recipe For Homemade Yeast Cakes From Hops

(Wild Yeast is What Makes These Cakes So There Is No Guarantees if You Use It In Your Beer or Anything Else)

4 handfuls of hops (leaf hops)

2 medium potatoes

3 pints of water

1 tablespoon of sugar

3 tablespoons flour meal (a coarser ground flour) for recipe

plus enough flour to thicken so it can be cut into cakes

Tie the hops in cheese cloth. Peel the potatoes. Boil both the potatoes and hops in the 3 pints of water until the potatoes are soft.

Discard the hops. Mash the potatoes in the water. Add the sugar and flour and set in a warm place until it foams.

When it has worked until good and light, thicken with meal so that you can spread it on a board and cut it into cakes . Store them in a cool place to dry.

Each yeast packet will ferment up to a 6 gallon batch of beer.
Danstar Nottingham Ale (Canada) (11 grams) A highly flocculent (beer clears readily) and relatively full attenuation (transforming most of the sugar into alcohol) yeast. It is neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, (as low as 57°F), allow this strain to brew lager-style beer.
Danstar Munich Yeast (Canada) (11 grams) A German Wheat Beer Yeast with medium to high attenuation. Non-flocculating. Produces the familiar bananna notes. Good to 62°F.
Munton's Ale Yeast (Great Britian) (6 grams) Clean well balanced, hardy ale yeast that will tolerate a wide variety of temperature variations during fermentation. Medium attenuation will leave moderately dry finish. Good flocculation.
Cooper's Gold Ale Yeast (Australia) (15 grams) Clean fermentation into mid-80 degree range. After all, it is from Australia. Moderate attenuation that produces a beer with moderate dryness.High flocculation; clears quickly and easily.
Brewferm Lager Yeast (Belgium) (12 grams) For lagers and pilsners. Ideal fermentation temperature is 53 to 59 degrees.
Fermentis Brewers Yeast

All of the Yeast Packages Below are 11.5 Grams
SAFBREW WB-06 DRY WHEAT BEER YEAST A specialty yeast selected for wheat beer fermentation. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation: low. Final gravity: high. Temperature range: 15°C - 24°C (59°F - 75°F).11.5 grams
SAFBREW S-33 DRY BREWING YEAST A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.
SAFBREW T-58 DRY BREWING YEAST Known for its high ester, spicy and peppery flavor profile, able to tolerate high alcohol conditions up to 11.5% v/v.
SAFALE S-04 DRY ALE YEAST English ale yeast for the production of a large range of ales. Fast fermentation. Sedimentation: high. Final gravity: medium. Temperature range: 15°C - 24°C (59°F - 75°F).
SAFALE US-05 DRY ALE YEAST American ale yeast producing well balanced beers with a very clear crisp end palate. Sedimentation: medium. Final gravity: low to medium. Temperature range: 15°C - 24°C (59°F - 75°F).
SAFLAGER S-23 DRY LAGER YEAST Genuine bottom fermenting commercial yeast for lager and pilsner beers production. Sedimentation: high. Final gravity: medium. Temperature range: 11°C - 24°C (51°F - 75°F), ideally ( 11°C - 15°C (51°F - 59°F).
SAFLAGER W-34/70 DRY LAGER YEAST The famous yeast strain from Weihenstephan in Germany for lager brewing. Sedimentation: high. Final gravity: medium. Recommended fermentation temperature: 9°C – 15°C, ideally 12°C.