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Irish Ale OYL-005
Omega Yeast's OYL-005 Irish Ale is a good fermenter with reliable, average flocculation. It has a hint of fruit at the lowest recommended temperatu...
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New World Strong Ale M42
Mangrove Jack's M42 New World Strong Ale is a top fermenting ale yeast strain that will ferment with a neutral yeast aroma. This neutrality will en...
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Bavarian Lager M76
Mangrove Jack's M76 Bavarian Lager is a bottom-fermenting yeast that will promote less sulphur production than practically any other lager strain. ...
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Suburban Brett W15
Imperial Yeast's W15 Suburban Brett is an Imperial propriety blend that will produce a lovely cherry pit and tropical aromas. It is a Brettanomyces...
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Triple Double B48
Imperial Yeast's B48 Triple Double is a classic high gravity Belgian strain for Trappist-Style Ales, and classic Abbey Ales. It will produce modera...
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Brettanomyces Lambicus 5526
The Wyeast 5526 Brettanomyces lambicus is from the species Brettanomyces bruxellensis and is a wild yeast strain isolated from Belgian lambic beers...
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Dez - NA304
NA304 Dez is a Saccharomycodes ludwigii yeast htat cannot metabolize maltose and longer chain carbohydrates. Fermentation normally does not go over...
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Warped - JY274
JY274 is a unique yeast, selected for its neutral flavor, fast fermentation and great flocculation.It produces a clean, neutral base. The yeast flo...
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Sake #5 - JY257
Sake #5 was isolated in the 1920's from Kamotsuru in Saijo, HIroshima. It produces a classic "orthodox" ginjo sake (ginjo-ka).Jasper Yeast Packets ...
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Sake #12A - JY255
Sake #12A is also known as Urakasumi yeast, or the First Generation Miyagi yeast.It was isolated in 1965 at Urakasumi Shuzojo in Miyagi Prefecture....
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Sake #17 - JY256
Sake #17 is a strong fermenting yeast. It produces less ethyl caproate than other sake strains yet it is high in isoamyl acetate.It creates a balan...
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Sake #901 - JY254
Sake #901 is a non-foaming variant of the famous Sake Yeast #9. Also known as Kumamoto Kobo it is great for aromatic yet clean ginjo-shu.This yeast...
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Arset Kveik - JY253
Arset produces an incredibly clean beer across the full range of fermentation temperatures.The low ester production is ideal for fast fermenting po...
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Voss - JY247
Jasper Yeast Labs own isolate!It is ideal for citrusy hop blends. Voss can be underpitched at the upper temperature range to enhance the orange, le...
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Common - JY234
Jasper Yeast Labs Common strain is great at regular lager temperature but at elevated temperatures it is especially suited for California and Kentu...
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Munich Lager - JY221
Munich Lager JY221 is a robust lager strain with good attenuation.It is perfect for somewhat drier pilsners and crisp Marzen/Festbiers.It features ...
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Augustiner - JY218
Augustiner JY218 is another clean lager strain that is widely used for hoppier Czech and German-style Pilsners. It's also a great choice for a hell...
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Mexican Lager - JY153
This neutral lager yeast is great for light adjunct beers and clean and easy drinking lagers.Although the attenuation can be on the lower side it w...
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Particle Wave - JY303
Particle Wave JY303 is Jasper Yeast Labs 100% natural, non-GMO thiol producing yeast. Genetically modified thiol producing eyasts can be very activ...
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The Pont - JY014
Need your beer to be bone-dry? Then The Pont is the strain for you.JY014 The Pont fermens your beer bone-dry and creates an effervescent and sparkl...
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DC Saison - JY102
This special yeast strain was isolated from a beer barrel found during an archaeological dig in Washington DC!It is a phenomenal blend of flowery a...
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Spirit Saison - JY010
Spirit Saison has historic origins from the Belgian Ardennes. It is full of charachter. It can create a creamy orange/citrus character when pushed ...
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UK Ale IX (Whitbread) - JY160
This very aggressive and attenuative yeast is well suited for higher gravity ales and beers that you want to attenuate deep. It flocculates well an...
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Brett C - JY196
Brettanomyces claussenii is the strain of Brett C JY196. It is often regarded as the most timid Brett species used regularly in Brett beers. It can...
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Brett Brux Lambicus - JY157
Brettanomyces bruxellensis subspecies "lambicus" originates from Belgium. It features strong Brettanomyces phenolics and is a strong aromatics prod...
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Brett Brux Chateaux - JY061
This Brettamonyces bruxellensis is isolated from a spontaneous culture from Belgium.It's a great yeast for frunky IPAs and other sour beers. It is ...
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Sacc Brux - JY087
Wild Sacc "bruxellensis" (not brettanomyces) isolated from Belgium.It is similar to but not the same as "Sacc trois" with the pellicle forming stra...
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Brett Brux Amsterdam - JY033
JY033 is a Brettanomyces bruxellensis that is isolated from Amsterdam, the Netherlands. It is a clean and funky, and slow growing B. brux. yeast st...
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Benedict Abbey - JY104
A Belgian Abbey strain, Benedict Abbey has very noticeable spice character on the nose. It is a great strain for lower ABV Blonde Ales and Tripels....
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Saint Nicholas - JY008
Estery and aromatic, Saint Nicholas is a beautiful Belgian yeast strain suited for a wide variety of Belgian-style beers, such as Blonde Ales, Belg...
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Sixtus - JY240
Sixtus is a famous Belgian Strain, used by many Trappist breweries. It is dry and reliable.Ideal for blondes, dubbels, tripels and even witbiers. ...
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Scourmont - JY027
Scourmont is a trappist yeast from one of the six Trappist breweries from Belgium. Strong fruity esters exist at elevated fermentation temperatures...
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Lactobacillus Plantarum - JY-LPLANT
A popular bacterium for souring wort L. plantarum is hop-sensitive making it a safe organism for breweries. It cannot easily grow at IBUs that are ...
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Lactobacillus Brevis - JY-LBREV
L. brevis is not as hop sensitive as L. plantarum, but it is heterofermentative (meaning it produces CO2 and ehtanol/acetate besides lactate). It i...
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Lactobacillus Acidophilus - LY-LACID
One of the four Lactobacillus species that Jasper Yeast grows, L. acidophilus has the highest optimum temperature. It is homofermentaive and produc...
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High and Dry - JY017
This yeast is rumored to be from on eof the biggest hop-driven breweries in California. It is very clean, neutral and fast fermenting.The ester pro...
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