Beer Making
Propagator Packs each contain around 25 billion cells of pure yeast and a smaller inner sachet of yeast nutrient. In order to activate the yeast the inner sachet must be ruptured and the yeast thoroughly mixed with the nutrient by kneading the pouch. When left in a warm place the yeast will grow and the pouch will expand. This can take anywhere between two and ten days.The pouch can then be opened and the yeast pitched.
Activator Packs contain a minimum of 100 billion cells in a yeast slurry. The Activator is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator packages or by making a starter culture.
Propogator packs are being phased out in favour of Activator Packs which have at least twice the volume and yet cost only £7.50. During this phase in period we will seek to replace the Propagator orders for the Activator as stocks allow.
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2000 - Budvar Lager
from £5.75More information
The Budvar strain has a clean malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.
The flocculation is medium-high and the apparent attenuation is 71-75%. The temperature range is 9-13°C
with an alcohol tolerance of 9% ABV.
It is recommended for the production of Bohemian Pilsner, Classic American Pilsner, Dortmunder Export and Light American Lager. -
2001 - Urquell Lager
from £5.75More informationWith a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and a subtle malt character. It has a very clean and neutral finish.
Flocculation is medium-high and apparent attenuation is 72-76%
The temperature range is 9-13°C and alcohol tolerance is 9% ABV.
It is recommended for the production of Bohemian Pilsner. -
2007 - Pilsen Lager
from £5.75More informationThis classic American pilsner strain produces a smooth malty palate. It ferments dry and crisp. Ferment at a cool temperature, 9 - 13°C.
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2035 - American Lager
from £5.75More informationA complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.
The flocculation is medium and the apparent attenuation is 73-77%. The temperature range is 9-14°C and the alcohol tolerance is 9% ABV. -
2112 - California Lager
from £5.75More informationParticularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 18°C and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Flocculation: high
Attenuation: 67-71%
Temperature Range 14-20°C
Alcohol Tolerance: approximately 9% ABV -
2124 - Bohemian Lager
from £5.75More informationThis strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavour. It retains lager characteristics at temperatures up to 18°C and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Flocculation: high
Attenuation: 67-71%
Temperature Range: 14-20°
Alcohol Tolerance: approximately 9% ABV. -
2206 - Bavarian Lager
from £5.75More informationUsed by many German breweries to produce good full-bodied, malty beers. A good choice for Bocks and Dopplebocks. Flocculation is medium and the apparent attenuation is 73-77%. This strain is best fermented in the range 8-14°C.
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2278 - Czech Pils
from £5.75More informationThe classic strain from the home of pilsners for a dry but malty finish. The perfect choice for pilsner and bock beers. Ferment at 10-14°C.
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2308 - Munich Lager
£7.50More information
A unique strain capable of producing fine lagers. Very smooth, well rounded and full-bodied. Benefits from a temperature rise for diacetyl rest at the end of primary fermentation. Flocculation is medium and the apparent attenuation is 73-77%. This strain is best fermented in the range 9C-13C.
