 |
|
|
Catalog Index Yeasts for Beer Dry Yeasts: +++Ales +++Lagers +++Wheat White Labs Yeast: +++Ales +++Brettanomyces and Bacteria +++Fermentation Enzymes +++Specialty Ales +++Lagers +++Platinum Series +++Special Blends Yeasts for Wine | Mead | Cider: +++German Mead | Sherry +++Lalvin +++Redstar +++White Labs +++Malolactic Cultures High Alcohol Yeasts 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 | ||
| WLP630: Berliner Weisse Blend Yeast: A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. Attenuation: 73-80% Flocculation: Medium. Optimum Fermentation Temp: 68-72° F. item #WLP630 the price $7.25 + $4.50 handling fee  |
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 #WLP022 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| WLP815: Belgian 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 Optimum Fermentation Temp: 50 - 55° F item #WLP815 the price $7.25 + $4.50 handling fee |
||
| March/April 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 #WLP009 the price $7.25 + $4.50 handling fee Not Available For Order |
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 #WLP351 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 #WLP940 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 #WLP410 the price $7.25 + $4.50 handling fee |
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 #WLP510 the price $7.25 + $4.50 handling fee |
|
| WLP670: American Farmhouse Blend: Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers. Attenuation: 75-82% Flocculation: Medium High Optimum Fermentation Temperature: 68-72°F item #WLP670 the price $7.25 + $4.50 handling fee |
||
| July/August Platinum | ||
| 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 #WLP540 the price $7.25 + $4.50 handling fee Not Available For Order |
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 #WLP566 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| 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 #WLP006 the price $7.25 + $4.50 handling fee Not Available For Order |
||
| September/October Platinum | ||
| WLP545: Belgian Strong Ale: 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 Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High item #WLP545 the price $7.25 + $4.50 handling fee Not Available For Order |
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 #WLP039 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 #WLP885 the price $7.25 + $4.50 handling fee Not Available For Order |
||
| November/December 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 #WLP515 the price $7.25 + $4.50 handling fee Not Available For Order |
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 Temp: 50-55° F item #WLP920 the price $7.25 + $4.50 handling fee Not Available For Order |
|
| WLP037: Yorkshire Square Ale: This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales. Attenuation: 68 - 72% Flocculation: High Optimum Fermentation Temp: 65 - 70° F item #WLP037 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 - 2011
|