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White Labs Yeast

Showing 21–40 of 74 results

  • British Ale yeast

    British Ale yeast

    $7.39

    Like most English strains, this yeast produces malty beers. We get a velvety mouth feel on the palate and a hint of cherries and rose petals in the aroma. With the great attenuation this strain provides you can ferment almost any ale. We’ve used this in a strong scotch and the outcome was phenomenal. To ferment this yeast properly pitch at 64-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74% Flocculation: High Optimum Fermentation Temp: 65-70. Wyeast Equivalent: 1098 British

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  • Burlington Ale yeast

    Burlington Ale yeast

    $7.39

    This new yeast strain is taking the country by storm. Ideal for IPAs and other hop forward beers, this yeast will provide a unique flavor profile and nice body. This is the ideal strain to make your favorite North East IPA, New England IPA or Hazy IPA. To ferment this yeast properly pitch at 62-65F and let it rise to 67-70F. Ferment for 10-14 days in the primary. This strain will produce more esters and diacetyl than WLP001; a temperature increase post fermentation is recommended. Attenuation: 73-78% Flocculation: Medium. Optimum Fermentation Temp: 67-70. Alcohol Tolerance: Medium – High (8-12%) Wyeast Equivalent: 1318 London Ale III (Not exact)

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  • Burton Ale yeast

    Burton Ale yeast

    $7.39

    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, pales. Excellent in porters and stouts. Attenuation: 69-75%. Flocculation: Medium. Optimum Fermentation Temp: 68-73F. Wyeast Equivalent: 1028 London

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  • California Ale V yeast

    California Ale V yeast

    $7.39

    This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer. This yeast can be used to ferment scottish ales because of its lower attenuation than its sister strain WLP001. Try this yeast with Pale ales and IPA’s. For a great experiment try splitting your wort into two separate fermenters and compare WLP001 with WLP051. Let us know what you think. To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Attenuation: 70-75% Flocculation: Medium to High Fermentation Temp: 66-70F Wyeast Equivalent: 1272 American II

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  • California Ale yeast

    California Ale yeast

    $7.39

    White Labs California Ale yeast is known for its ability to be used in almost any style Ale. It produces a clean, dry, balanced beer. It also accentuates the flavor of the malt and hops in your homebrew. To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Can also be used to help finish a beer’s stuck fermentation. Attenuation: 73-80% Flocculation: Medium. Optimum Fermentation Temp: 68-72. Wyeast Equivalent: 1056 American For best results we always recommend ordering an ice pack with your liquid yeast.

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  • Cream Ale Blend yeast

    Cream Ale Blend yeast

    $7.39

    This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. Homebrewers have speculated it is a blend of the WLP029 Kolsch, WLP001 Cal Ale, & WLP810 San Francisco Lager but has never been proven. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation from the lager yeast. Attenuation: 75-80% Flocculation: Medium Fermentation Temperature: 65-70F Alcohol Tolerance: Medium High

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  • Cry Havoc yeast

    Cry Havoc yeast

    $7.39

    This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.
    Papazian had “Cry Havoc” in his yeast stable since 1983.

    When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

    For Ales:
    Attenuation: 66-70
    Flocculation: M-L
    Optimum Fermentation Temperature: 68-74F
    Optimum Cellaring Temperature: 50-55F
    Alt beers can be cellared at lagering temperatures

    For Lagers:
    Attenuation: 66-70
    Flocculation: L
    Optimum Fermentation Temperature: 55-58F
    Optimum Lagering Temperature: 32-37F

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  • Czech Budejovice yeast

    Czech Budejovice yeast

    $7.39

    A Platinum Strain from White Labs that we now make available all year around. This is a famous Pilsner lager strain from the Southern Czech Republic. Produces dry, crisp lagers with low diacetyl production. 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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  • Dry English Ale yeast

    Dry English Ale yeast

    $7.00

    Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but it 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 can be reached even with 10% ABV beers. A recommended nutrient schedule is to add Servomyces to the kettle at the end of the boil, and then follow that with a 6 grams per 5 gallons addition of Fermaid K half-way through the fermentation. This nutrient schedule acts as a supplement to your yeast for exposure to high alcohols. Think of giving your yeast nutrients as having a water break while running the marathon. Attenuation: 80-85% Flocculation: High Optimum Fermenation Temp: 65-70. Wyeast Equivalent: None

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  • Dusseldorf Alt yeast

    Dusseldorf Alt yeast

    $7.39

    Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. We have fermented this yeast at 62F for 10-14days. The outcome had less esters and a little more sulfur. We lagered it for 2 months at 40F under carbonation and the clarity was perfect and the sulfur was scrubbed out. Attenuation: 65-72% Flocculation: Medium Fermentation Temp: 65-69F Wyeast Equivalent: 1338 European

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  • East Coast yeast

    East Coast yeast

    $7.39

    The “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. To ferment this yeast properly pitch at 65-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75%. Flocculation: Medium to High. Optimum Fermentation Temp: 68-73?F. Wyeast Equivalent: 1318 London III

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  • Edinburgh yeast

    Edinburgh yeast

    $7.39

    This yeast is all about the malt! It is the choice for fermenting Scottish-style ales that are low in fruity esters and really big on malt flavor. Produces a slight smokiness. It’s also good in rich, dark ales, like Oatmeal Stout. We have also had some customers make some good Barleywines with this strain. Does not ferment well under 62F. Attenuation: 70-75% Flocculation: Medium Fermentation Temp: 65-70 Wyeast Equivalent: 1728 Scottish

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  • English Ale yeast

    English Ale yeast

    $7.39

    This genuinely classic ale strain originated from one of England’s largest breweries. It has a rich, malty flavor with lots of good fruity esters. It is used as the yeast-strain-of-choice in many microbreweries, and is definitely one of our favorites. Use it in any beer in which you want a distinct malt flavor to come through. The high flocculation results in naturally clear beers. Our #2 best selling yeast. To ferment this yeast properly pitch at 65-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Commonly referred to as having a “cottage cheese” appearance when shakened up. Attenuation: 63-70% Flocculation: Very High. Optimum Fermentation Temp: 65-68. Wyeast Equivalent: 1968 Special London

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  • European yeast

    European yeast

    $7.39

    Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to a malty character. Good for Alt, Kolsch, malty English ales and fruit beer. We like it in our Nut Brown recipe among others. Attenuation: 65-70% Flocculation: Medium Optimum Fermentation Temp: 60-70F Wyeast Equivalent: 1338 European

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  • Flemish Ale Blend yeast

    Flemish Ale Blend yeast

    $7.39

    Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix. Attenuation: 80-85%+ Flocculation: Low-Medium Optimum Fermentation Temperature: 68-80�F Alcohol Tolerance: Medium-High

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  • French Saison yeast

    French Saison yeast

    $7.39

    WLP590  is a unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds.  WLP590 produces a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. The most popular saison strain in the White Labs Tasting Room. Works well in saisons, farmhouse ales, and a range of both French and Belgian style ales as well.

    • Optimum Fermentation Temp: 69–75°F
    • Flocculation: Medium
    • Attenuation: 73–80%
    • Alcohol Tolerance: Medium (5–10%)
    • Cell Count: 100+ Billion
    Wyeast Equivalent: French Saison – WY3711
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  • German Bock yeast

    German Bock yeast

    $7.39

    From the alps of southern Bavaria (que the music), this yeast produces a beer that is beautifully balanced between malt and hop character. The excellent malt profile makes it well-suited for Bocks, Doppelbocks and Oktoberfest-style beers. A very versatile lager yeast, it is so well-balanced that is has gained tremendous popularity for use in Classic American-style Pilsners. Also good for Munich Helles-style lager beer. 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: 70-76% Flocculation: Medium Fermentaion temperature: 48-55F Wyeast Equivalent: None

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  • German Kolsch yeast

    German Kolsch yeast

    $7.39

    German Kolsch yeast comes from a small brewpub in Cologne, Germany, and works great in Kolsch and Alt style beers. Good for light beers like blond ale and american wheat. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. We have fermented this yeast at 58F and had great success. If you ferment this strain in the high fifties we recommend you make a yeast starter. The cooler ferment produced less esters (fruit character) and made a really clean kolsch almost tasted like a standard american lager. Ferment for 10-14 days in the primary. Attenuation: 72-78% Flocculation: Medium Fermentation Temp: 65-69 Wyeast Equivalent: 2565 Kolsch

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  • Hefeweizen IV Ale yeast

    Hefeweizen IV Ale yeast

    $7.39

    Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculant than WLP300, and sulfur production is higher. Attenuation: 73-80% Flocculation: Low Fermentation Temp: 66-70 Wyeast Equivalent: 3333 German Wheat

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  • Hefeweizen yeast

    Hefeweizen yeast

    $7.39

    Used in the production of traditional German Wheat beers. It produces the banana and clove nose traditionally associated with German Wheat beers and leaves the desired cloudy look. If you desire less banana and spice flavors ferment this yeast at 62F for 10-14 days. This yeast strain is highly flocculent so you will still need a blow off tube as your airlock. Due to the high amount of proteins in wheat, krausen will rise to tremendous levels in your fermenter. The hotter you ferment this beer the crazier your ferment will be. Attenuation: 72-76% Flocculation: Low Fermentation Temp: 68-72 WYeast Equivalent: 3068 Weihenstephan

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