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Liquor & Spirits
Products in Liquor & Spirits: Bakers Yeast
16 Products found in Liquor & Spirits
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Wyeast
British Ale II™ 1335
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
British Ale II™ 1335 is a classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
Wyeast
German Ale™ 1007
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
German Ale™ 1007 is 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.
Wyeast
Irish Ale™ 1084
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Irish Ale™ 1084 is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).
Wyeast
California Lager™ 2112
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
California Lager™ 2112 is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65 °F (18 °C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Wyeast
American Wheat™ 1010
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
American Wheat™ 1010 is a strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.
Wyeast
Thames Valley Ale™ 1275
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Thames Valley Ale™ 1275 produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.
Wyeast
London Ale III™ 1318
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
London Ale III™ 1318 produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.
Wyeast
West Yorkshire Ale™ 1469
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
West Yorkshire Ale™ 1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Wyeast
British Ale™ 1098
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
British Ale™ 1098 allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).
Wyeast
All American II™ 1272
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
All American II™ 1272 is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Wyeast
Kölsch™ 2565
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Kölsch™ 2565 is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60 °F (13-16 °C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.
Wyeast
London Ale™ 1028
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
London Ale™ 1028 is a rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Wyeast
Bohemian Lager™ 2124
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Bohemian Lager™ 2124 produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.
Wyeast
Ringwood Ale™ 1187
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Ringwood Ale™ 1187 is a top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.
Wyeast
Whitbread Ale™ 1099
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Whitbread Ale™ 1099 is a mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
Wyeast
London ESB Ale™ 1968
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
London ESB Ale™ 1968 is a very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.