|
1007 German ale yeast. |
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55º F. Flocculation -- low; apparent attenuation -- 73-77%. (55-66ºF) |
| 1028 London ale yeast. Rich, 2967785 | Rich minerally profile, bold and crisp, with some diacetyl production. Flocculation – medium; apparent attenuation -- 73-77%. (60-72ºF) |
| 1056 American ale yeast 2967793 | Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced. Flocculation -- low to medium; apparent attenuation 73-77%. (60-72ºF) |
1084 Irish ale yeast. |
Slight residual diacetyl and fruitiness ness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation -- medium; apparent attenuation -- 71-75%. (62-72ºF) |
1098 British ale yeast. |
From Whitbread, Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65ºF. Flocculation -- medium; apparent attenuation -- 73-75%. (64-72ºF) |
| 1187 Ringwood Ale Yeast 2967787 | |
| 1272 American ale yeast II. 2967786 | Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation -- high; apparent attenuation -- 72-76%. (60-72ºF) |
| 1275 Thames Valley ale yeast. 2967790 | Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Flocculation -- medium; apparent attenuation -- 72-76%. (62-72ºF) |
| 1335 British ale yeast II. 2967791 | Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation -- high; apparent attenuation -- 73-76%. (63-75ºF) |
1318 London ale yeast III. |
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation -- high; apparent attenuation -- 71-75%. (64-74ºF) |
| 1728 Scottish ale yeast. 2967789 | Ideally suited for Scottish-style ales, and high-gravity ales of all types. Flocculation -- high; apparent attenuation 69-73%. (55-70ºF) |
| 1338 European ale yeast. 2967794 | From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation -- high; apparent attenuation -- 67-71%. (60- 72ºF) |
| 1214 Belgian ale yeast. 2967792 | Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation -- medium; apparent attenuation -- 72-76%. (58-68ºF) |
| 1388 Belgian strong ale yeast. 2967795 | Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation -- low; apparent attenuation -- 73-77%. (65-75ºF) |
| 1762 Belgian Abbey Yeast II. | High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation -- medium; apparent attentuation -- 73-77%. (65-75ºF) |
1968 London ESB ale yeast. |
Highly flocculent top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculent that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation -- high; apparent attenuation -- 67-71%. (64-72ºF) |
2565 Kolsch yeast. |
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation -- low; apparent attenuation -- 73-77%. (56-64ºF) |
LAGER YEAST |
|
2007 Pilsen lager yeast. |
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation -- medium; apparent attenuation -- 71-75%. (48-56ºF) |
| 2035 American lager yeast. 2967798 | Not a pilsner strain. Bold, complex and aromatic, producing slight diacetyl. Flocculation -- medium; apparent attenuation -- 73-77%. (48-58ºF) |
| 2042 Danish lager yeast. | Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation -- low; apparent attenuation -- 73-77%. (46-56ºF) |
2112 California lager yeast. |
Particularly suited for producing l9th century-style West Coast beers. Retains lager characteristics at temperatures up to 65º F, and produces malty, brilliantly-clear beers. Flocculation -- high; apparent attenuation -- 67-71%. (58-68ºF) |
| 2124 Bohemian lager yeast. 2967803 | A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation -- medium; apparent attenuation 69-73%. (46-54ºF) |
| 2206 Bavarian lager yeast. 2967801 | Used by many German breweries to produce rich, full-bodied, malty beers. Flocculation -- medium; apparent attenuation 73-77%. (48-58ºF) |
| 2247 Danish lager yeast II. | Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor, slight sulfur production, dry finish. Flocculation -- low; apparent attenuation -- 73-77%. (46-56ºF) |
| 2272 North American lager yeast. | Traditional culture of North American and Canadian layers and light pilsners. Malty finish. Flocculation -- high; apparent attenuation -- 70-76%. (48-56ºF) |
2278 Czech pils yeast. |
Classic pilsner strain from the choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation -- medium to high; apparent attenuation -- 70-74%. (48-64ºF) |
| 2308 Munich lager yeast. 2967799 |
A unique strain, capable of producing fine layers. Very smooth, well-rounded and full-bodied. Flocculation -- medium; apparent attenuation -- 73-77%. (48-56ºF) |
| 3056 Bavarian wheat yeasts. | Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation -- medium; apparent attenuation -- 73-77%. (64-70ºF) |
| 3068 Weihenstephan weizen yeast. | Unique top- fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68º F. Flocculation -- low; apparent attenuation -- 73-77%. (64-70ºF) |
| 3333 German wheat yeast. | Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation -- high; apparent attenuation -- 70-76%. (63-75ºF) |
| 3787 Trappist high gravity. | Robust top cropping yeast with phenolic character. Alcohol tolerance to l2%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Flocculation -- medium; apparent attenuation 75-80%. (64-78ºF) |
| 3942 Belgian wheat beer. | Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation -- medium; apparent attenuation -- 72-76%. (64-74ºF) |
| 3944 Belgian Witbier yeast. | A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation -- medium; apparent attenuation -- 72-76%. (60-75ºF) |
| 3278 Belgian Lambic blend. | Belgian Iambic-style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. Flocculation -- low to medium; apparent attenuation -- 65-75%. (63-75ºF) |
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| 3021 Prisse de mousse, Institute Pasteur campagne yeast race bayanus. | Crisp and dry, ideal for sparkling and still white wines and fruit wines. Low foaming, excellent barrel fermentation, good flocculating characteristics. Ferments well at low (55-65º F) temperatures. Can be used for high-gravity beers. |
| 3028 French (Bordeaux) wine yeast. | Ideally suited for red and white wines which mature rapidly or bigger reds requiring aging. Moderate foaming, low sulfur production over a wide temperature range, Enhances the fruity characteristics of most wines. (65-90ºF) |
| 3184 Sweet mead yeast. | Top-fermenting yeast which leaves residual sugar after fermentation. Needs nutrient added to mead. (65-75ºF) |
| 3632 Dry mead yeast. | Classic mead yeast for a dry finish. Low-foaming with little or no sulfur production. (55-75ºF) |
| 4007 Malo-lactic culture for winemaking. |
Leuconostoc oenos blend isolated from western Oregon wineries. Includes strains Ey2d and Er1a. Excellent for high acid wines and low pH. Softens wines by converting harsh malic acid to milder lactic acid, Can be added to juice any time after the onset of yeast fermentation when sulfur dioxide is less than 15 ppm. (55-75ºF) |
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WHITE LABS YEAST STRAINS |
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WLP001- California Ale Yeast: 2967818
|
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80% Flocculation: Medium. Optimum Fermentation Temperature: 68-73°F. |
| WLP002- English Ale Yeast: 2967826 | A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. NOTE: Due to the high degree of flocculation, this yeast has a very clumpy appearance in the package. Attenuation: 63-70% Flocculation: Very High. Optimum Fermentation Temperature: 65-68° F. |
| WLP003- German Ale Yeast II: | Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. Attenuation: 73-80%% Flocculation: Medium. Optimum Fermentation Temperature: 65-70° F. Does not ferment well less than 62° F. |
| WLP004- Irish Ale Yeast: 2967828 |
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| WLP005- British Ale Yeast: 2967814 | This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74%. Flocculation: High. Optimum fermentation temperature: 65-70° F. |
| WLP006- Bedford British Ale Yeast: |
|
| WLP007- Dry English Ale Yeast: 2967825 | Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80%. Flocculation: High. Optimum fermentation temperature: 65-70° F. |
| WLP008- East Coast Ale Yeast: 2967822 | Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75%. Flocculation: Medium to Low. Optimum Fermentation Temperature: 68-73° F. |
| WLP009- Australian Ale Yeast |
Produces a clean, malty beer. Pleasant ester character, can be described
as "bready". Can ferment successfully, and clean, at higher
temperatures. This yeast combines good flocculation with good attenuation. |
| WLP011- European Ale Yeast: 2967829 |
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| WLP013- London Ale Yeast:2008030401 | Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 67-75% Flocculation: Medium Ideal Fermentation Temperature Range: 66-71° F |
| WLP023- Burton Ale Yeast: 2967827 | From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. Attenuation: 69-75%. Flocculation: Medium. Optimum Fermentation Temperature: 68-73° F. |
| WLP028- Edinburgh Scottish Ale Yeast: 2967813 | Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Attenuation: 70-75%. Flocculation: Medium. Optimum Fermentation Temperature: 65-70° F. Does not ferment well less than 62° F, unless active fermentation is underway. Some Scottish ales are fermented below 62F, but with this yeast strain, 65-65F will produce desired results. |
| WLP029- German Ale/Kölsch Yeast: 2967816 | From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Attenuation: 72-78% Flocculation: Medium. Optimum Fermentation Temperature: 65-69° F. Does not ferment well less than 62° F, unless during active fermentation. |
| WLP036- Dusseldorf Alt Yeast: | Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. Attenuation: 65-72% Flocculation: Medium. Optimum Fermentation Temperature: 65-69° F. |
WLP051- California Ale V Yeast:2967820
|
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75% Flocculation: Medium to High. Optimum Fermentation Temperature: 66-70° F. |
| WLP099- Super High Gravity Ale Yeast: 2008030501 | Can ferment up to 25% alcohol. From England. Attenuation: >80% Flocculation: Medium. Optimum Fermentation Temperature: 65-69° F. |
| WLP300- Hefeweizen Ale Yeast: 2967838 | This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76% Flocculation: Low Optimum Fermentation Temperature: 68-72° F. |
WLP320- American Hefeweizen Ale Yeast:2008030502 |
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| WLP380- Hefeweizen IV Ale Yeast: 2967836 | Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. Attenuation: 73-80% Flocculation: Low. Optimum Fermentation Temperature: 66-70° F. |
| WLP400- Belgian Wit Ale Yeast: | Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78% Flocculation: Low to Medium. Optimum Fermentation Temperature: 67-74° F. |
| WLP410- Belgian Wit II Ale Yeast: | 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. |
| WLP500- Trappist Ale Yeast: 2967823 | From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 73-78% Flocculation: Medium to low. Optimum Fermentation Temperature: 65-70° F. Lower temperatures (under 65° F) will result in less fruity and more earthy beers. Many authentic Trappist style beers are brewed at 75° F. |
| WLP530- Abbey Ale Yeast: 2967819 | Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 73-78% Flocculation: Medium to high. Optimum Fermentation Temperature: 66-72° F. |
| WLP550- Belgian Ale Yeast: 2967824 | Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation: 72-78% Flocculation: Medium. Optimum Fermentation Temperature: 68-78° F. |
| WLP565- Belgian Saison I Yeast: 2967815 | Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium. Optimum Fermentation Temperature: 68-75° F. |
| WLP570- Belgian Golden Ale Yeast: 2008030504 |
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| WLP800- Pilsner Lager Yeast: 2967834 |
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| WLP802- Czech Budejovice Lager Yeast: 2008030505 | Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation: 75-80% Flocculation: Medium. Optimum Fermentation Temperature: 50-55° F. |
| WLP810- San Francisco Lager Yeast: 2967833 | This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. Attenuation: 65-70% Flocculation: High. Optimum Fermentation Temperature: 58-65°F. |
| WLP820- Octoberfest/Märzen Lager Yeast: 2967830 | This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73% Flocculation: Medium. Optimum Fermentation Temperature: 52-58°F. |
| WLP830- German Lager Yeast: 2967831 |
This yeast is one of the most widely used lager yeasts
in the world. Very malty and clean, great for all German lagers,
pilsner, oktoberfest, and marzen. |
| WLP838- Southern German Lager Yeast: 2967832 |
This yeast is characterized by a malty finish and
balanced aroma. It is a strong fermentor, produces slight sulfur,
and low diacetyl. |
| WLP840- American Lager Yeast: 2967835 |
This yeast is used to produce American style lagers.
Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl
production is minimal. |
| WLP885- Zurich Lager Yeast: | Swiss style lager yeast. With proper care,
this yeast can be used to produce lager beer over 11% ABV. Sulfur
and diacetyl production is minimal. Original culture provided to White
Labs by Marc Sedam. Attenuation: 70-80%. Flocculation: Medium. Optimum Fermentation Temperature: 50-55° F |
| WLP920- Old Bavarian Lager Yeast: | From Southern Germany, this yeast finishes
malty with a slight ester profile. Use in beers such as Oktoberfest,
Bock, and Dark Lagers. Attenuation: 66-73% Flocculation: Medium. Optimum Fermentation Temperature: 50-55° F. |
| WLP940- Mexican Lager Yeast: | From Mexico City, this yeast produces clean
lager beer, with a crisp finish. Good for Mexican style light lagers,
as well as dark lagers. Attenuation: 70-78% Flocculation: Medium Optimum Fermentation Temperature: 50-55° |
| WLP715- Champagne Yeast: | Classic yeast, used to produce champagne,
cider, dry meads, dry wines, or to fully attenuate barley wines/ strong
ales. Can tolerate alcohol concentrations up to 17%. Neutral. Attenuation: > 75% Flocculation: Low. Optimum Fermentation Temperature: 70-75° F. |
| WLP720- Sweet Mead/ Wine Yeast: | A wine yeast strain that is less attenuative
than WLP715, leaving some residual sweetness. Slightly fruity and
will tolerate alcohol concentrations up to 15%. A good choice for
sweet mead and cider, as well as Blush wines, Gewürztraminer,
Sauternes, Riesling. Attenuation: < 75% Flocculation: Low. Optimum Fermentation Temperature: 70-75° F. |
| WLP730- Chardonnay White Wine Yeast: | Dry wine yeast. Slight ester production,
low sulfur dioxide production. Enhances varietal character. WLP730
is a good choice for all white and blush wines, including Chablis,
Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is
moderate. Alcohol Tolerance: 14% Attenuation: > 80% Flocculation: Low. Optimum Fermentation Temperature: 50-90° F. |
| WLP740- Merlot Red Wine Yeast: | Neutral, low fusel alcohol production.
Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter.
WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay,
Sauvignon Blanc, and Semillon. Alcohol Tolerance: 18% Attenuation: > 80% Flocculation: Low. Optimum Fermentation Temperature: 60-90° F. |
| WLP760- Cabernet Red Wine Yeast: | High temperature tolerance. Moderate fermentation
speed. Excellent for full bodied red wines, ester production complements
flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc,
and Sauvignon Blanc. Alcohol Tolerance: 16% Attenuation: > 80% Flocculation: Low. Optimum Fermentation Temperature: 60-90° F. |
| WLP775- English Cider Yeast: | Classic cider yeast. Ferments dry, but
retains flavor from apples. Sulfur is produced during fermentation,
but will disappear in first two weeks of aging. Can also be used for
wine and high gravity beers. Attenuation: >80% Flocculation: Medium. Optimum Fermentation Temperature: 68-75° F. |
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|
| Cooper's Special Ale Yeast - 7 grams 2967170 | A strain very similar to Nottingham: very neutral with a dry finish. Good all-purpose ale yeast. |
| Cooper's Wheat Yeast - 7 grams 2967171 | This is an unusual yeast strain, in that it is a dried ""wheat"" yeast, yielding fruity and tart flavors in the finish. The manufacturer claims this originates from northern Germany. |
| Safbrew T-58 (10 grams) 2967172 | At last a dried yeast for brewing Belgian ales & wheat beers! Safbrew T-58 is a spicy finishing yeast strain, which should complement these unique beers nicely! New!!! |
| Windsor Ale Yeast - 11 grams 2967173 | A malty finishing strain, making it an ideal choice for a brown ales, milds, non-German wheat beers, room temperature fermented bocks & doppelbocks. Somewhat slow to clarify. |
| Cooper's Lager Yeast - 7 grams 2967174 | This is a true bottom fermenting lager yeast strain with a somewhat tart finish. For best results, rehydrate yeast in a cup of lukewarm water for 10 - 15 minutes, pitch into wort,and allow to stand at room temperature until fermentation commences. Then cool to 52 - 60 degrees and finish fermentation in this range. After fermentation has completed, syphon into secondary fermenter and allow to clarify before bottling or kegging. |
| Saflager S-23 Lager Yeast - 11.5 grams 2967175 | This is a true bottom fermenting lager yeast strain. For best results, rehydrate yeast in a cup of lukewarm water for 10 - 15 minutes, pitch into wort,and allow to stand at room temperature until fermentation commences. Then cool to 52 - 60 degrees and finish fermentation in this range. After fermentation has completed, syphon into secondary fermenter and allow to clarify before bottling or kegging. |
| Safale S-04 Ale Yeast - 11.5 grams 2967176 | Similar to Manchester yeast, this strain is also medium-dry and somewhat fruity It is a good choice for British style ales, i.e. bitters, brown ales, old ales, porters, & stouts, etc. |
| Nottingham Ale Yeast - 11 grams 2967177 | A fairly neutral-tasting yeast strain, imparting little of its own character in the finished product. This strain finishes dry and clears rapidly. |
| Cooper's Australian Ale Yeast - 7 grams 296778 | A fairly versatile, all-purpose ale yeast strain used in a number of Cooper's Malt Extract Kits. This strain does finish somewhat fruity. |
