ART'S BREWING SUPPLIES

Text Box: Fruity flavors in beer are produced by the yeast even before fermentation starts. It has do to with higher pitching temperatures. To lower or eliminate them you should lower the temperature of the wort before pitching. Lower temperatures will slow down budding(reproduction) of the yeast, but has the same effect on wild yeast and bacteria. Lag time is increased but hasn't caused me any problems yet(I lower my ales to 65 F before pitching). Lower fermentation temperatures will produce cleaner flavors, but the tradeoff is longer fermentation time. Higher temperatures will ferment quicker but will produce more off flavors. Fermentation above 75 F is not recommended, unless your out of beer. Every different yeast will produce a different flavor in the beer.TO PROTECT YOUR BEER YOU SHOULD GET IT STARTED FERMENTING AS QUICKLY AS POSSIBLE. THAT MEANS FORCE COOLING TO PITCHING TEMPERATURES. REHYDRATING DRY YEAST(1/2 CUP, 100 F., FOR ONLY 10 MINUTES). USING AT LEAST 11 TO 14 GRAMS OF DRY YEAST(MORE IF IT WILL BE HIGH ALCOHOL). AERATE JUST BEFORE PITCHING YEAST(I USE AN ELECTRIC MIXER). START WITH GOOD SANITIZING PROCEDURES FROM THE START. EVERYTHING THAT COMES IN CONTACT WITH THE BEER AFTER THE BOIL, SHOULD BE SANITIZED. You can make good beer from dry yeast. Liquid yeast can make bad beer if your procedures are not good. Liquid yeast usually will give you better description(flavors, temperatures, attenuation, & flocculation). there is also a better selection to choose from. With the foil packages we recommend making a yeast starter to increase the population before pitching(1 quart water, 1/4 cup dry malt, & 1/4 teaspoon yeast nutrient boiled & cooled to pitching temperatures). The nice thing about pitchable yeast is you can take a step out of the process which reduces the chance of contamination, and make beer any day you want. If the yeast is not pitchable, it will tell you what day to make the beer(you lose control). No matter how careful we are, the wort will be inoculated with wild yeast, bacteria or maybe both. The idea is to get it started fermenting as quickly as possible, so our culture takes over and is the majority in the wort. REFRIGERATE YEAST DO NOT FREEZE WHEN STORING.

Email: artsbrew@qwestoffice.net

Text Box: art’s brewing supplies 642 South washington street Salt Lake City, Utah 84101 Phone: 1-801-533-8029

BEER YEAST DRY ALE

DRY LAGER

WYEAST LIQUID ALE ACTIVATOR XL PACKAGES —$8.00 ea.

WYEAST LIQUID XL ACTIVATOR PACKAGE LAGER -$8.00 each

WHITE LABS PITCHABLE LIQUID ALE YEAST $9.00

WE CARRY A COMPLETE LINE OF WHITE LABS YEAST, SO IF YOU DO NOT FIND WHAT YOU WANT ASK.

DRYMALOLACTIC CULTURE(WILL DO 5 gal.) 1 gm $10.00 CHANGES SHARP MALIC ACID TO SMOOTH LACTIC ACID. CAN REDUCE SHARPNESS IN ACIDIC WINES.

DRY WINE YEAST

HIGH ALCOHOL YEASTS

RED STAR

LALVIN

BLICHMANN ENGINEERING

NOTTINGHAM 11g	$4.00	COOPERS 14 gm	$2.50
MUNTON & FISON 6g	$1.00	WINDSOR 11 gm	$2.50
M&F PREM. GOLD 6g	$2.50	SAFALE T-58 10 g	$2.50
SAFALE #05 11 g	$4.00	SAFBREW WB-06	$4.50
SAFALE S-33 10 g	$2.50
SAFALE-04 11.5 g	$4.00

SAFE LAGER 34/70

$7.00

SAFLAGER S23 11.5gm

$6.00

1187	RINGWOOD ALE	1028	LONDON ALE
1275	THAMES VALLEY	1335	BRITISH II
1388	BELGIAN STRONG	1318	LONDON III
1762	BELGIAN ABBEY II	1098	BRITISH
3056	BAVARIAN WEISEN	1084	IRISH STOUT
3333	GERMAN WHEAT	1728	SCOTTISH
3944	BELGIAN WITBIER	1007	GERMAN
3942	BELGIAN WHEAT	1338	MUNICH
2565	KOLSCH	1056	AMERICAN
3273	LAMBIC-SPECIAL ORDER	1272	AMERICAN II
3787	TRAPPIST HIGH GRAVITY	1214	BELGIAN
3068	WEIHENSTEPHAN WHEAT	1968	LONDON ESB

2001 XL

URQUELL-$8.00

Pitchable package

2035

AMERICAN

2206

BAVARIAN

2278

CZECH. PILS.

2007

ST. LOUIS-PILS.

2042

DANISH

2247

DANISH II

2308

MUNICH

2112

CALIFORNIA

2124

BOHEMIAN

2272

NORTH AMERICAN

WLP001	CALIFORNIA ALE	WLP051	CALIFORNIA V
WLP002	ENGLISH ALE	WLP007	DRY ENGLISH
WLP004	IRISH STOUT ALE	WLP005	BRITISH
WLP008	EAST COAST	WLP005	BRITISH ALE
WLP028	EDINBURGH ALE	WLP023	BURTON ALE
WLP029	GERMAN KOLSCH	WLP036	DUSSELDORF ALT
WLP011	EUROPEAN	WLP775	ENGLISH CIDER
WLP715	CHAMPAGNE	WLP720	SWEET MEAD
WLP740	MERLOT	WLP300	HEFEWEIZEN
WLP380	HEFEWEIZEN IV	WLP320	AM. HEFEWEIZEN

WLP810	SAN FRAN LAGER	WLP800	CZECH PILS.
WLP830	GERMAN LAGER	WLP820	OCTOBERFEST/MARZEN
WLP838	SOUTHERN GERMAN LAGER	WLP840	AMERICAN LAGER
WLP500	TRAPPIST	WLP400	BELGIAN WIT
WLP530	ABBEY	WLP550	BELGIAN
WLP565	SAISON

SAKE CULTURE MAKES 22 LITERS	$12.00	ALCOTEC 2(13%)	$5.50
ALCOTEC 8(20%)	$6.50	ALCOTEC 3 (14%)	$6.50
SUPERYEAST	$5.00	DISTILLERS YEAST 1 LB	$10.00

MONTRACHET(ALL PURPOSE) 5 gm	$1.00
PREMIER CUVEE(WHITE WINE) 5 gm	$1.00
PASTEUR CHAMPAGNE 5 gm	$1.00

KIV-116(ALL-PURPOSE-FRUITS-STUCK FERMENTATION-CONCENTRATES) 5gm	$.1.00
71B-1122(CONCENTRATES-REDUCE MALIC ACIDS-QUICK MATURING) 5 gm	$.1.00
EC-1118(STARTS STUCK FERMENTATIONS CHAMPAGNE) 5 gm	$.1.00
RC-212(RED WINE-BURGUNDY) 5 gm	$.1.00
ICV D-47(WHITES-ROSE-MEAD) 5 gm	$.1.00