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White Labs Yeast

Showing 41–60 of 74 results

  • High Gravity Ale yeast

    High Gravity Ale yeast

    $7.39

    What was a Seasonal Strain is now a permanent strain due to a very positive overall response. This yeast can supposedly ferment up to 25% alcohol. We have not had the opportunity to test it anywhere near that type of alcohol. We welcome feedback from customers. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. After using this yeast strain we found out that it can sometimes produce a Belgian Character and sometimes not. Try this yeast with your big Belgians as well as other unique hybrids and you will find yourself pleasantly surprised. We would not recommend it for creating classic true-to-style variations of Barleywines, Imperial Stouts, Strong Ales or any other high-gravity style where Belgian flavors would not be appropriate. This yeast might be a great fit for really big Dunkelweizens. To find out how to ferment to 20-25% visit www.whitelabs.com Also note that with any beer with a starting gravity over 1.060 you should consider using nutrients. 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. Attenuation: 80% Flocculation: Medium Fermentation Temperature: 65-69F

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  • HP Lager yeast

    HP Lager yeast

    $7.39

    The new HP Lager strain from White Labs is ideal for fermenting under pressure.  When beer is fermented under pressure, it allows for the production of a clean flavor profile, even when fermenting a lager at room temperature.  Fermenting under pressure is advantagous in that it reduces ester and fusel alcohol production, reduces or negates the possibility of oxidation, carbonates the beer during fermentation and  allows you to ferment warmer than you would otherwise. Check out The Fermentasaurus if you are in the market for an affordable fermentor that holds pressure.

    Use to ferment lager beer in one week! Ferment at room temperature (62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.

    Attenuation: 73-82%
    Flocculation: Medium
    Optimum Fermentation Temp: 62-68

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  • Irish Ale yeast

    Irish Ale yeast

    $7.39

    From one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish Ales, Stouts, Porters, Browns, Reds and a very interesting Pale Ale. To ferment this yeast properly pitch at 63-65F and let it rise to 65-68F. Ferment for 10-14 days in the primary. This strain can be used in all ales because of its clean crisp character it produces. Irish ale can also be used to help finish a beer’s stuck fermentation. Attenuation: 69-74%. Flocculation: Medium to High. Optimum Fermentation Temp: 65-68. Wyeast Equivalent: 1084 Irish

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  • Lactobacillus delbrueckii..

    Lactobacillus delbrueckii..

    $7.39

    This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

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  • London Ale Yeast

    London Ale Yeast

    $7.39

    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: 66-71F Alcohol Tolerance: Medium

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  • Monastery yeast

    Monastery yeast

    $7.39

    From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. An excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. If you’re trying to clone Chimay this is the yeast you want to go with. 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 starting gravity beer of 1.080 SG we recommend using 8g Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch. Attenuation: 73-78% Flocculation: Medium to low. Fermentation Temperature: 65-74F Wyeast Equivalent: 3787 Trappist

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  • Octoberfest/Marzen Lager ..

    Octoberfest/Marzen Lager ..

    $7.39

    This yeast produces a very malty, Bock-like style. It does not finish as dry as WLP830 German Lager. Give it a try in Oktoberfests and Bocks. Dr. White of White Labs also suggests this strain for Canadian lagers. 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: 65-73% Flocculation: Medium Fermentation Temp: 52-58F Wyeast Equivalent: 2206 Bavarian Lager

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  • Pacific Ale yeast

    Pacific Ale yeast

    $7.39

    A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and a leave a malty profile. More fruity than WLP002- English Ale yeast. Good yeast from English style ales including mild, bitter, IPA, porter and English style stout.

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  • Pilsner Lager yeast

    Pilsner Lager yeast

    $7.39

    Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner 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. Attenuation: 72-77% Flocculation: Medium to High Fermentation Temp: 50-55F Wyeast Equivalent: 2278 Czech Pils.

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  • San Francisco Lager yeast..

    San Francisco Lager yeast..

    $7.39

    Used to produce the California Common style of 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 other styles of lagers. Attenuation: 65-70% Flocculation: High Fermentation Temp: 58-65 Wyeast Equivalent: 2112 California

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  • Southern German Lager yea..

    Southern German Lager yea..

    $7.39

    Characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl. It can produce some fantastically complex, malty beers but it is a little bit more unpredictable than WLP830. 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: 68-76% Flocculation: Medium to High Optimum Fermentation Temp: 50-55F Wyeast Equivalent: 2308 German Lager

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  • Super Yeast

    Super Yeast

    $7.39

    A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

    Attenuation: 76-83%
    Flocculation: Medium to High.
    Optimum Fermentation Temp: 65-68.
    Wyeast Equivalent: 1764 PacMan

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  • White Labs – Abbey ..

    White Labs – Abbey ..

    $7.39

    An authentic Trappist style yeast, such as a Rochefort clone. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
    Attenuation: 74-82%
    Flocculation: Medium
    Optimum Fermentation Temperature: 66-72°F
    Alcohol Tolerance: High
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Austra..

    White Labs – Austra..

    $7.39

    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.
    Attenuation:70-75%
    Flocculation: High
    Ideal Fermentation Temp: 65-70°F
    Alcohol Tolerance: Medium
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Bedfor..

    White Labs – Bedfor..

    $7.39

    Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.

    Attenuation: 72-80%
    Flocculation: High
    Optimum fermentation temperature: 65-70°F
    Alcohol Tolerance: Medium
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Belgia..

    White Labs – Belgia..

    $7.39

    This strain is released at a time where you may be able to ferment it properly without temperature control. Ideally fermented at 50-55 F, this yeast produces a beautiful, clean lager.

    Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

    Attenuation: 72-78%
    Flocculation: Medium
    Fermentation Temperature: 50-55°F
    Alcohol Tolerance: 5-10%
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Belgia..

    White Labs – Belgia..

    $7.39

    Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
    Attenuation: 70-74%
    Flocculation: Low-Medium
    Optimum Fermentation Temperature: 68-75°F
    Alcohol Tolerance: Medium
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Belgia..

    White Labs – Belgia..

    $7.39

    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
    Alcohol Tolerance: Medium
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – East M..

    White Labs – East M..

    $7.39

    British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
    Attenuation: 73-82%
    Flocculation: Medium to High
    Ideal Fermentation Temperature: 66-70°F
    Alcohol Tolerance: Medium
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Essex ..

    White Labs – Essex ..

    $7.39

    Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

    Attenuation: 71-76%
    Flocculation: Medium to High
    Temperature Range: 66-70°F
    Alcohol Tolerance: Medium
    For best results we always recommend ordering an ice pack with your liquid yeast.

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