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Home > Brewing Ingredients > Yeast > Escarpment Labs
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Escarpment Labs - Anchorman Ale Escarpment Labs - Cali Ale Escarpment Labs - Cali Common Lager
Escarpment Labs - Cali Ale
Price: $11.99

(140)
Clean fermentation profile, with slightly faster attenuation and flocculation than Cali Ale Yeast. Suitable for production of clean West Coast style ales. A great yeast choice for American ale styles, brought to you by Escarpment Labs! An excellent choice of creating California Common beers due to its ability to ferment at higher temperature while still maintaining relatively crisp lager yeast characteristics.
Escarpment Labs - Ebbegarden Kveik Blend Escarpment Labs - Fruity Wit Escarpment Labs - Hornindal Kveik Blend
This blend displays prominent fruity esters, leaning toward tropical guava and mango, lending well to traditional as well as modern aromatic styles like NEIPA. A Witbier strain which produces lots of complex fruity esters while still prominently displaying classic Witbier character. A great example of what the Norwegian Kveik family of yeasts can do!
Escarpment Labs - Ãœberweizen Escarpment Labs - Classic Wit Escarpment Labs - Cerberus
A slightly more attenuative German Hefeweizen strain which still displays prominent banana/clove profile A genre-defining Witbier strain, famous for balanced phenol and ester character with slight tartness that emphasizes wheat flavour. This enigmatic strain has proven itself in many breweries who use it alone or paired with Vermont Ale to produce fruit-forward, hoppy beers.
Escarpment Labs - Lactobacillus Blend 2.0
ESCARPMENT LABS - LACTOBACILLUS BLEND

This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 30-40ºC.

   
 
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