White Labs Yeast

Showing 1–20 of 74 results

  • Abbey Ale yeast

    Abbey Ale yeast

    $7.39

    Abbey Ale yeast is still used in two of the six Trappist breweries remaining in the world! This yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for Belgian Ales, Dubbels and Trippels. Abbey Ale yeast does best when pitched at 66-68F and let to rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch. Attenuation: 73-78% Flocculation: Medium to high Fermentation Temp: 64-74F Wyeast Equivalent: 1214 Belgian Ale This strain is one of Vinnie Cilurzo’s (Russian River Brewing Company) favorite yeast strains for his famous bottle conditioned belgian ales.

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  • American Ale Yeast Blend

    American Ale Yeast Blend

    $7.39

    Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California – clean, neutral fermentation, versatile usage and adds two other strains that belong in the same” clean/neutral” flavor category. Homebrewers have speculated that it may be a blend of the WLP001, WLP051 Cal IV, and WLP810 San Francisco Lager but this blend has never been proven. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of WLP001 by itself. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temp: 68-73 Wyeast Equivalent: None

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  • American Hefeweizen Ale y..

    American Hefeweizen Ale y..

    $7.39

    Used to produce the Oregon style American Hefeweizen, like Widmer. 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 Fermentation Temp: 65-69

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  • American Lager yeast

    American Lager yeast

    $7.39

    This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don’t have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German’s and Czech’s make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast. Attenuation: 75-80% Flocculation: Medium Fermentation Temperature: 50-55F

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  • Baccharomyces “Brux..

    Baccharomyces “Brux..

    $7.39

    This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. (Formerly named Brettanomyces bruxellensis Trois) Opt Temp: 70-85F Floc: Low Atten: 85%+ Alcohol Tolerance: Medium-High.

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  • Bastogne Belgian Ale Yeas..

    Bastogne Belgian Ale Yeas..

    $7.39

    A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More �clean� fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 74-80% Flocculation: Medium Fermentation Temperature: 66-72F Alcohol Tolerance: High

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  • Bavarian Weizen Yeast

    Bavarian Weizen Yeast

    $7.39

    Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.” Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70?F Alcohol Tolerance: Medium

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  • Belgian Ale yeast

    Belgian Ale yeast

    $7.39

    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 than WLP500. Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch. Attenuation: 72-80% Flocculation: Medium to low Fermentation Temp: 68-74F Wyeast Equivalent: 1762 Belgian Abbey

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  • Belgian Golden Ale yeast

    Belgian Golden Ale yeast

    $7.39

    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 Temp: 68-75� F. Wyeast Equivalent: 1388 Belgian Strong

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  • Belgian Saison II Ale Yea..

    Belgian Saison II Ale Yea..

    $7.39

    Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78 F Alcohol Tolerance: Medium

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  • Belgian Saison yeast

    Belgian Saison yeast

    $7.39

    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. Known to be a slow starter. The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct…85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg. Attenuation: 65-75% Flocculation: Medium Fermentation Temperature: 68-85F Wyeast Equivalent: 3724 Belgian Saison Yeast

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  • Belgian Sour Mix yeast

    Belgian Sour Mix yeast

    $7.39

    A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

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  • Belgian Strong yeast

    Belgian Strong yeast

    $7.39

    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers. Attenuation: 78-85% Flocculation: Medium Optimal Fermentation Temperature: 66-72F Alcohol Tolerance: High

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  • Belgian Style Ale Yeast B..

    Belgian Style Ale Yeast B..

    $7.39

    A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as ‘Belgian type’. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-75F Alcohol Tolerance: Medium-High

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  • Belgian Wit Ale yeast

    Belgian Wit Ale yeast

    $7.39

    Slightly phenolic and tart, this is the yeast used to produce Wit in Belgium. This yeast is very active when it peaks its fermentation cycle. Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. It would not hurt to leave your witbier in the fermenter for an extra 7 days to allow the yeast to flocculate out and clean up its environment. Attenuation: 74-78% Flocculation: Low to Medium. Fermentation Temp: 67-74. Wyeast Equivalent: 3944 Witbier

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  • Best of Both Worlds Yeast..

    Best of Both Worlds Yeast..

    $7.39

    Blending WLP001 and WLP002 Right in the Vial Best of Both Worlds yeast blend came about after we asked our friends at White Labs if the two strains could be blended right in the vial. They told us it was possible (and they even liked the idea!) so we began working on a final formula. Because English tends to dominate just a little, we lowered the percentage of English and raised the percentage of California in the final blend. The Flavors and Fermentation Characteristics What we found in our years of blending at the tap holds true – you can expect the malty flavors and aromas of English combined with the ability of California to highlight hops. The true bonus of blending the strains prior to fermentation was discovered in a test at White Labs. The California strain will ferment more sugar than English and that holds true in the blend so your beers will have a higher attenuation (less malt sugar left in beer). Conversely the blend had the same level of flocculation (ability to clump and drop out of solution) as English, natually leaving a clear beer after fermentation. The English yeast cells apparently also help drop the California yeast cells out of solution. The end result is a yeast blend that has the awesome flavors of the two best selling yeast of all time with the attentuation of California and the flocculation of English… The Best of Both Worlds.

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  • Brettanomyces Bruxellensi..

    Brettanomyces Bruxellensi..

    $6.99

    The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • Brettanomyces Bruxellensi..

    Brettanomyces Bruxellensi..

    $7.39

    A wild yeast that will provide medium intensity Brett flavors. Produces the classic “sweaty horse hair” character [mmm!yum! ] found in many Lambic beers. Ferments best in worts with lower pH after the primary fermentation has begun. Produces some acidity and may form a pellicle (thick top coating) in the fermenter. Generally requires aging for 3-6 months for flavor to develop fully.

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  • Brettanomyces Claussenii ..

    Brettanomyces Claussenii ..

    $6.99

    The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • Brettanomyces Lambicus ye..

    Brettanomyces Lambicus ye..

    $7.39

    High intensity Brett character.Defines the “Brett character”: Horsey, Smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

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