Imperial Pitch Right Yeast

  • $10.99


Imperial Yeast Pitch Right packages contain 200 billion cells!  Impressive number, but what does that mean to you, the homebrewer?  It means that one pitch is sufficient for most, if not all your beers, without a starter. It also means great value, since the cost of one Imperial pitch is only $1.50 more than the leading brand, but offers TWICE the cells. Never risk underpitching again.. just use Imperial Pitch Right and forget about it!

Answers to common questions found HERE

Ale Strains

Imperial A01 House:
The best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.

TEMP: 62-70F, 16-21C // FLOCCULATION: MEDIUM // ATTENUATION: 73-74%

Imperial A04 Barbarian:
Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.

TEMP: 62-70F, 16-21C // FLOCCULATION: MEDIUM // ATTENUATION: 73-74%

 

Imperial A07 Flagship Ale:

 

 

 

 

 

 

A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.

TEMP: 60-72F, 16-22C // FLOCCULATION: MED-LOW // ATTENUATION: 73-77%

Imperial A10 Darkness:
A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.

TEMP: 62-72F, 17-22C // FLOCCULATION: MEDIUM // ATTENUATION: 71-75%

Imperial A15 Independance:
Independence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales.

TEMP: 60-72F, 16-22C // FLOCCULATION: MEDIUM // ATTENUATION: 72-76%

Imperial A20 Citrus:
Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain.

TEMP: 67-80F, 19-27C // FLOCCULATION: LOW // ATTENUATION:74-78%
This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus 

Imperial A24 Dry Hop:
Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer.

TEMP: 64-74F, 18-23C // FLOCCULATION: MEDIUM // ATTENUATION: 74-78%
This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus. 

A31 Tartan:
Tartan is a traditional strain that accentuates the malt character of Scottish ales. It can also be used for other styles and works well in IPAs due to its clean character. For a higher ester profile, use this ale yeast at the top end of the temperature range.

TEMP: 65-70F, 18-21C // FLOCCULATION: MEDIUM // ATTENUATION: 70-75%

Imperial A38 Juice:
Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full.

TEMP: 64-74F, 18-23C // FLOCCULATION: MEDIUM // ATTENUATION: 72-76%
This strain has demonstrated the need for higher wort dissolved oxygen (DO) levels than most ale strains. Target 20-25 ppm DO or set the oxygen regulator flow to 50% higher than normal.

Imperial A43 Loki:
A traditional Norwegian Kveik strain that has an extremely wide fermentation temperature range. This strain has been traditionally used in farmhouse style beers however, due to it’s fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired, and hop forward beers. On the cool end of the range Loki is super clean; producing little to no esters. As things warm up, it tends to produce a huge fruit ester profile.

Temp: 65-100°F(16-37°C) // Flocculation: Med-High // Attenuation: 75-85%

SEASONAL 
Imperial A44 Kvieking: 
Kveiking [Kuh-vahy-king] noun: A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. verb: Hopefully not an Old Norse term for an activity we should not be promoting.

The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character.

TEMP: 75–97F (24–36C) FLOCCULATION: LOW ATTENUATION: 75–85% ALCOHOL TOLERANCE: 12%

 

Lager Strains

Imperial L05 Cablecar:
This strain is for fermenting your “California Common” beer. Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s.

TEMP: 55-65F, 13-18C // FLOCCULATION: MED-HIGH // ATTENUATION: 71-75%

Imperial L13 Global:
The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer.

TEMP: 46-56F, 8-13C // FLOCCULATION: MED-LOW // ATTENUATION: 73-77%

Imperial L17 Harvest:
This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, Helles, pilsner, dunkles, and just about any other lager style you throw its way.

TEMP: 50-60F, 10-16C // FLOCCULATION: MEDIUM // ATTENUATION: 70-74%

Imperial L28 Urkel:
A traditional Czech lager strain, Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile.

TEMP: 52-58F, 11-14C // FLOCCULATION: MEDIUM // ATTENUATION: 71-75%

Belgian Ale Strains

Imperial B56 Rustic:
This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.

TEMP: 68-80F, 20-27C // FLOCCULATION: MEDIUM // ATTENUATION: 72-76%
This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus

Imperial B44 Whiteout:
This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.

TEMP: 62-72F, 17-22C // FLOCCULATION: MED-LOW // ATTENUATION: 72-76%

Imperial B48 Triple Double:
The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation.

TEMP: 65-77F, 18-25C // FLOCCULATION: MEDIUM // ATTENUATION: 74-78%

German Ale Strains

Imperial G01 Stefon:
This is the traditional German strain used to produce world-class Weizen beers where a big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.

TEMP: 63-73F, 17-23C // FLOCCULATION: LOW // ATTENUATION: 73-77%

Imperial G02 Kaiser
Traditional Alt yeast strain. However, this German ale strain can do just about anything.

Kaiser is ready to produce an array of German-style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner Weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels.

TEMP: 56–65F (13–18C) // FLOCCULATION: LOW // ATTENUATION: 73–77% 

 

Imperial G03 Dieter:
Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allow brewers to produce clean, bright beers in a shorter amount of time.

TEMP: 60-69F, 16-20C // FLOCCULATION: MEDIUM // ATTENUATION: 73-77%

Wild and Sour Strains

Imperial F08 Sour Batch Kidz:
Sour Batch Kidz is a blend of a low attenuating Belgian saison yeast, Lactobacillus, and three Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.

TEMP: 68-76F, 20-24C // FLOCCULATION: LOW // ATTENUATION: 80%+
This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus. 

Imperial W15 Suburban Brett:
Suburban Brett is a single Brettanomyces yeast strain that works great as a secondary aging strain. It really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit. It can also be used for as a primary strain for brett only beers

TEMP: 64-74F, 18-23C // FLOCCULATION: LOW // ATTENUATION: 75-80%


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