Munton's Standard yeast will tolerate a wide variety of temperature variations during fermentation. It is ideal for extract recipes, however Muntons recommends Premium Gold yeast for brewing with all malt, as Standard Yeast will struggle to ferment some of the more complex sugars which are more prevalent in all malt recipes. Optimum temp: 57°-77° F. 6 grams.
Safale S-04 by Fermentis. A well-known English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindroconical tanks. High sedimentation. Optimum temp: 64°-75° F. 11.5 grams.
Safale US-05 by Fermentis formally known as US-56 The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. 11.5 grams
Saflager S-23 Lager Yeast by Fermentis.
A true dry Lager yeast. This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 11.5 Grams
A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.