Item #: 2967836 |
White Labs Hefeweizen IV Ale Yeast (WLP380)
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| $6.99 |
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| Similar to WLP300 Hefeweizen strain, but with much less banana flavor. More citrus & apricot overtones. |
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Item #: 2967837 |
White Labs Belgian Wit Ale Yeast (WLP400)
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| $6.99 |
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| Slightly phenolic & tart, this is the yeast used to produce Wit in Belgium. |
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Item #: 2967838 |
White Labs Hefeweizen Yeast (WLP300)
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| $6.99 |
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| For the production of traditional Bavarian wheat beers. Lots of banana & clove like flavors! Beer may remain cloudy. |
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Item #: 2967837 |
American Hefeweizen Ale Yeast (WLP320)
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| $6.99
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| WLP320- American Hefeweizen Ale Yeast
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Attenuation: 70-75%
Flocculation: Low.
Optimum Fermentation Temperature: 65-69° F.
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Item #: 2008030503 |
Belgian WIt Ale Yeast (WLP410)
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| $6.99
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| WLP410- Belgian Wit II Ale Yeast: (Platinum Strain - Available MAY & JUNE Only)
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium+.
Optimum Fermentation Temperature: 67-74° F.
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Item #: 2008030504 |
Belgian Golden Ale Yeast (WLP570)
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| $6.99
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| WLP570- Belgian Golden Ale Yeast: From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Attenuation: 75-80%
Flocculation: Low.
Optimum Fermentation Temperature: 68-75° F. |
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