| Liquid Yeast: White Labs Lagers |
| Note! 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. |
Pilsener Lager Yeast:
Classic pilsener strain from the premier pilsener producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsener production.
Attenuation: 72-77%
Flocculation: Medium to High.
Optimum Fermentation Temp: 50-55° F.
item #3500
the price $6.50
+ $4.00 handling fee
WLP810:
San Francisco Lager Yeast:
This yeast is used to produce the "California Common" style 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 marzens, pilseners and other style lagers.
Attenuation: 65-70%
Flocculation: High.
Optimum Fermentation Temp: 58-65°F.
item #3505
the price $6.50
+ $4.00 handling fee
WLP820:
Octoberfest/Märzen Lager Yeast:
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73%
Flocculation: Medium.
Optimum Fermentation Temp: 52-58°F.
item #3507
the price $6.50
+ $4.00 handling fee
WLP830:
German Lager Yeast:
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsener, oktoberfest, and marzen.
Attenuation: 74-79%.
Flocculation: Medium.
Optimum Fermentation Temp: 50-55°F.
item #3510
the price $6.50
+ $4.00 handling fee
| Attenuation: This measures the degree to which the original extract has been converted to alcohol and other fermentation byproducts. It is a measure of the change in density. Also called Apparent Degree of Actual Fermentation. Flocculation: Yeast flocculation is an important process for the production of beer that causes the yeast to sediment to the bottom of the fermenter at the end of the fermentation. Thus, the yeast can be harvested from the bottom of the fermenter and used for the next fermentation. Ideally, brewing yeast does not flocculate at the beginning of the fermentation, but only after all the nutrients have been used up. |
WLP838:
Southern German Lager Yeast:
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Attenuation: 68-76%.
Flocculation: Medium to High.
Optimum Fermentation Temp: 50-55° F.
item #3511
the price $6.50
+ $4.00 handling fee
WLP840:
American Lager Yeast:
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Attenuation: 75-80%.
Flocculation: Medium.
Optimum Fermentation Temp: 50-55°F.
item #3513
the price $6.50
+ $4.00 handling fee
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