 |
|
|
Catalog Index Yeasts for Beer Dry Yeasts: +++Ales +++Lagers White Labs Yeast: +++Ales +++Specialty Ales +++High Alcohol Yeasts +++Lagers +++Platinum Series +++Special Blends Yeasts for Wine | Mead | Cider: +++German Mead | Sherry +++Lalvin +++Redstar +++White Labs +++Malolactic Cultures Site Map View Cart | Checkout Order By Phone Prices/Inventory subject to change without notice. |
 2 Stage Brewing Kit Click here for more info |
| What Should the Fermentation Profile Look Like? Normal fermentation will begin 5-15 hours after pitching the yeast. During this "lag phase", yeast become acclimated to their environment and uptake sugars and oxygen they will need for the fermentation. The first sign of fermentation activity will be a raised airlock. This signals CO2 production. A fine layer of foam will then form on top of the liquid. Within a few hours the head will get rocky and the airlock will quickly expel CO2. Fermentation will usually be complete in 5-20 days. If there is not enough room for foam, the foam may get into the airlock and then blow the airlock off the container! So be careful and allow plenty of headspace, or use a blowoff tube for the first 3 days. The airlock will bubble very slowly, and the yeast will begin to drop to the bottom of the fermentor. Check the gravity, if fermentation is complete and yeast is still on top of the beer, either cool the fermentor to force the yeast down or transfer the beer into a different container. Now the beer is ready to keg or bottle! |
 |
||
 White Labs Limited Edition YeastNote! To preserve the viability of our liquid yeasts we ship them priority mail with an ice pack. Additional handling fees apply for this assurance of quality products. The remainder of your order may be shipped separately. |
||
| January/February Platinum | ||
| 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. Attenuation:70-75% Flocculation: High Optimum Fermentation Temp: 65-70° F item #3610-0902 the price $7.25 + $4.50 handling fee Not Available For Order |
WLP022: Essex Ale: 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 Optimum Fermentation Temp: 66-70° F item #3610-1502 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| WLP085: English Ale Blend: A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale. Attenuation: 69-76% Flocculation: Medium High Optimum Fermentation Temperature: 68-72°F item #3610-2102 the price $7.25 + $4.50 handling fee Not Available For Order |
||
| March/April Platinum | ||
| WLP039: Nottingham Ale Yeast 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 Optimum Fermentation Temp: 66-70°F item #3610-1602 the price $7.25 + $4.50 handling fee Not Available For Order |
WLP540: Abbey IV Ale Yeast An authentic Trappist style yeast. 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 Temp: 66-72°F item #3610-1702 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| 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°F Alcohol Tolerance: Medium item #3610-2302 the price $7.25 + $4.50 handling fee Not Available For Order |
||
| May/June Platinum | ||
| WLP410: Belgian Wit Ale II: 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 Temp: 67-74° F. item #3610-0702 the price $7.25 + $4.50 handling fee Not Available For Order |
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 Temp: 65-69° F. item #3610-0502 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| WLP003: German Ale II Yeast: 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 Alcohol Tolerance: Medium item #3610-2402 the price $7.25 + $4.50 handling fee Not Available For Order |
||
| July/August Platinum | ||
| WLP351: Bavarian Weizen Yeast 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 Temp: 66-70°F item #3610-0102 the price $7.25 + $4.50 handling fee  |
WLP566: Saison II 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 Temp: 68-78° F item #3610-1302 the price $7.25 + $4.50 handling fee |
|
| WLP700: Flor Sherry This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor. Attenuation: 80% Flocculation: N/A Optimum Fermentation Temp: 70° F item #3610-2802 the price $7.25 + $4.50 handling fee |
||
| September/October Platinum | ||
| WLP515: Antwerp Ale Yeast Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temp: 67-70° F item #3610-1102 the price $7.25 + $4.50 handling fee Not Available For Order |
WLP885: Zurich Lager: 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 Temp: 50-55° F. item #3610-1002 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| WLP705: Sake: For use in rice based fermentations. For sake, use this yeast in conjunction with koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. Attenuation: 80% Flocculation: N/A Optimum Fermentation Temp: 70° F item #3610-2502 the price $7.25 + $4.50 handling fee Not Available For Order |
||
| November/December Platinum | ||
| WLP006: Bedford British Ale: 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 item #3610-2602 the price $7.25 + $4.50 handling fee Not Available For Order |
WLP510: Belgian Bastone Ale: 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 Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High item #3610-1402 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| WLP072: French Ale: Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F. Moderate plus ester character over 70F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Attenuation: 68-75% Flocculation: Medium High Optimum Fermentation Temperature: 63-73°F item #3610-2702 the price $7.25 + $4.50 handling fee Not Available For Order |
||
|
All content and images are property of thebeeressentials.com. Permission to take content or images from this site is prohibited. Copyright 1998 - 2008
|