Dry Beer Yeast Wyeast Smack Packs White Labs Liquid Yeast Alcohol Tolerance Table
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Munton's Ale Yeast |
Nottingham Yeast |
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Windsor Yeast |
Saflager S-23 Lager Yeast |
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Superior Lager Yeast |
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Item |
Description |
Atten |
Flocc |
Opt |
Order |
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1007 German Ale Yeast |
True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold 55° F range, producing lager characteristics including sulfur production. Higher fermentation (70-75°F) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. |
73-77% |
Low |
55-68°F |
|
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1010 American Wheat |
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable, a good alternative for Alts and Kolsch, along with American Style Hefeweizen. |
74-78% |
Low |
58-74°F |
|
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1026 British Cask Ale Yeast (Jan-Mar) |
A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry & slightly tart. |
74-77% |
Medium to High |
63-72° F |
|
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1028 London Ale Yeast |
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. |
73-77% |
Medium |
60-72°F |
|
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1056 American Ale Yeast |
Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 60-66°F, fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation is moderate. Flocculation improves with dark malts in grain bill.. Normally requires filtration for bright beers. |
73-77% |
Low to Medium |
60-72°F |
|
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1084 Irish Ale Yeast |
This yeast ferments extremely will in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhance and rich with fermentation temperatures above 64°F. Alcohol tolerance is approximately 10-11% ABV. |
73-75% |
Medium |
62-72°F |
|
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1087 Wyeast Ale blend |
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales. |
71-75% |
64-72º F |
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1098 British Ale Yeast |
The original dried yeast from Whitbread. Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced. Ferments well down to 65°F. |
73-75% |
Medium |
64-72°F |
|
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1099 Whitbread Ale Yeast |
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. |
68-72% |
High |
64-75°F |
|
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1187 Ringwood Ale Yeast |
Great yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. |
68-72% |
High |
64-74°F |
|
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1214 Belgian Ale Yeast |
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with a very good alcohol tolerance. |
72-76% |
Medium |
58-78°F |
|
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1272 American Ale Yeast II |
Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates hop character at warmer fermentation temperatures with intense fruitiness. |
72-76% |
High |
60-72°F |
|
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1275 Thames Valley Ale Yeast |
Produces classic British bitters, rich complex flavor profile, clean light malt character, low fruitiness, low esters, well balanced. |
72-76% |
Medium |
62-72°F |
|
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1318 London Ale Yeast III |
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. |
71-75% |
High |
64-74°F |
|
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1332 Northwest Ale Yeast |
One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. |
67-71% |
High |
65-75°F |
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1335 British Ale Yeast II |
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. |
73-76% |
High |
63-75°F |
|
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1338 European Ale Yeast |
From Wissenschaftliche in Munich. Full bodied complex strain finishing very malty with full bodied profile, very desirable in English Style Brown Ales and Porters. Produces a dense, rocky head during fermentation. |
67-71% |
High |
62-75°F |
|
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1388 Belgian Stong Ale Yeast |
Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. |
73-77% |
Low |
65-75°F |
|
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1728 Scottish Ale Yeast |
Ideally suited for Scottish style ales, and high gravity ales of all types. Can be estery with warm fermentation temperatures |
69-73% |
High |
55-75°F |
|
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1762 Belgian Abbey Yeast II |
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. |
73-77% |
Medium |
65-75°F |
|
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1768 English Special Bitter (Oct - Dec) |
Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean. |
68-72% |
High |
64-72° F |
|
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1882 Thames Valley Ale Yeast II (Apr - Jun) |
Slightly fruitier and more malty on the palate than 1275. Well balanced with a clean, dry finish. The source of 1275 and 1882 uses them together to produce a highly complex flavor profile and spicy character. |
73-77% |
High |
62-72° F |
|
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1968 London ESB Ale Yeast |
This extremely flocculant yeast produses distincly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be faily fruity. Fruitiness increased with higher fermentation temperatures 70-74°F, Diacetyl production is noticeable and a thorough rest, 50-70°F, is necessary. Yeast traps trub easily and autolysis is possible. A very good cask conditioned ale strain due to thorogh flocculation chatereistics. Beers become readily bright withing days. Brilliant beers easily achieved without any filtration. Alcohol tolerance approximately 9% ABV. |
67-71% |
High |
64-72°F |
|
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2007 Pilsen Lager Yeast |
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. |
71-75% |
Medium |
48-56°F |
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2035 American Lager Yeast |
Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. |
73-77% |
Medium |
48-58°F |
|
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2042 Danish Lager Yeast |
Rich, Dortmund style, crisp, dry finish. Soft Profile accentuates hop characteristics. |
73-77% |
Low |
46-56°F |
|
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2112 California Lager Yeast |
Particularly suited for producing 19th century style West Coast beers. Retains lager characteristics at temperatures up to 65°F, and produces malty, brilliantly clear beers. |
67-71% |
High |
58-68°F |
|
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2124 Bohemian Lager Yeast |
A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Well balanced profile produces a wide range of lager beers. Will ferment in the mid 40's to 50's for various beer styles. Benefits from diacetyl rest at 58°F for 24 hours after fermentation is complete. Also used for pseudo ale production with fermentations at 75°F, which eliminates sulfur production. |
69-73% |
Medium |
48-58°F |
|
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2178 Wyeast Lager blend |
A blend of the Brewer's ChoiceTM lager strains for the most complex flavor profiles. For production of classic pilsners, to full bodied "bock" beers. |
71-75% |
48-58º F |
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2206 Bavarian Lager Yeast |
Used by many German breweries to produce rich, full bodied, malty beers. Good choice for Bocks and Dopplebocks. |
73-77% |
Medium |
46-58°F |
|
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2247 European Lager Yeast |
Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulfur production, dry finish. |
73-77% |
Low |
46-56°F |
|
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2272 North American Lager Yeast |
Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Malty finish. |
70-76% |
High |
52-58° F |
|
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2278 Czech Pils Yeast |
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation dissipates with conditioning. |
70-74% |
Medium to High |
50-58° F |
|
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2308 Munich Lager Yeast |
A unique strain, capable of producing fine lagers. Very smooth, well rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation. |
73-77% |
Medium |
48-56° F |
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2565 Kolsch Yeast |
True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detecable diacetyl production. Also ferments well at cold 55-60°F range. Used to prodce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time. |
73-77% |
Low |
56-70°F |
|
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2633 Octoberfest Lager Blend (Jul - Sep) |
A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. |
73-77% |
Low - Medium |
48-58° F |
|
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3056 Bavarian Wheat Yeast |
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. |
73-77% |
Medium |
64-74° F |
|
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3068 Weihenstephan Weizen Yeast |
Classic German wheat beer yeast, used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching finish. Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. True top cropping yeast requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. |
73-77% |
Low |
64-75° F |
|
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3333 German Wheat Yeast |
Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. |
70-76% |
High |
63-75° F |
|
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3463 Forbidden Fruit Yeast |
From old Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. |
73-77% |
Low |
63-76º F |
|
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3522 Belgian Ardennes Yeast |
One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. |
72-76% |
High |
65-85º F |
|
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3538 Leuven Pale Ale Yeast (Jan-Mar) |
Vigorous top fermenting yeast with spicy aromatic characteristics. Slight phenolics dissipate with conditioning. Excellent strain for a variety of Belgian styles including pales, doubles, & brown ales. |
75-78% |
High |
60-75°F |
|
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3638 Bavarian Wheat Yeast |
Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. |
70-76% |
Low |
64-75º F |
|
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3724 Belgian Saison Yeast (Jul - Sep) |
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to attenuate. |
76-80% |
Low |
70-85° F |
|
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3787 Trappist High Gravity |
This strain produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV. True top cropping yeast with broad temperature range. |
75-80% |
Medium |
64-78° F |
|
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3822 Dutch Castle Yeast (Oct - Dec) |
Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. |
74-79% |
Medium |
65-80° F |
|
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3864 Canadian/Belgian Style Yeast (Apr - Jun) |
From a Franco-Belgie Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. |
75-79% |
Medium |
65-80° F |
|
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3942 Belgian Wheat Yeast |
Estery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum and plum like aromas with a dry but fruity finish. |
72-76% |
Medium |
64-74° F |
|
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3944 Belgian Witbier Yeast |
A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Phenols tend to dominate most flavors and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low, with yeast staying suspended with proteins in a well designed beer. Alcohol tolerance approximately 10-11% ABV. |
72-76% |
Medium |
62-75° F |
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Item |
Description |
Attenuation |
Flocculation |
Optimum
Ferm |
Order |
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WLP001 California Ale |
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. |
73-80% |
Medium |
68-73F |
|
|
WLP002 English Ale |
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. |
63-70% |
Very High |
65-68F |
|
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WLP004 Irish Ale |
This is the yeast 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. |
69-74% |
Medium to High |
65-68F |
|
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WLP005 British Ale |
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. |
67-74% |
High |
65-70F |
|
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WLP007 Dry English Ale |
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but 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 will be reached even with 10% ABV beers. |
70-80% |
Medium to High |
65-70F |
|
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WLP008 East Coast Ale |
Our "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. Great yeast for golden, blonde, honey, pales and German alt style ales. |
70-75% |
Medium to Low |
68-73F |
|
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WLP010 10 Year Anniversary Ale Yeast Blend |
White Labs started in 1995 with 5 strains available for homebrewers-WLP001, WLP002, WLP004, WLP300, and WLP810. We wanted a blend with all of these strains, but Hefeweizen just doesn't fit. So we have crafted a blend using unique proportions of WLP001 California Ale Yeast, WLP002 English Ale Yeast, WLP004 Irish Ale Yeast, and WLP810 San Francisco Lager Yeast. A truly unique blend that will test a brewers imagination! For a limited time only. |
75-80% |
Medium |
65-70°F |
|
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WLP011 European Ale |
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. |
65-70% |
Medium |
65-70F |
|
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WLP013 London Ale |
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. |
67-75% |
Medium |
66-71F |
|
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WLP017 Whitbread Ale (Sep-Oct) |
Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily. |
67-73% |
High |
66-70°F |
|
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WLP022 Essex Ale (Jan-Feb) |
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. |
71-76% |
Medium to High |
66-70F |
|
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WLP023 Burton Ale |
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, and pales. Excellent in porters and stouts. |
69-75% |
Medium |
68-73F |
|
|
WLP026 Premium Bitter Ale (May-Jun) |
From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines. |
70-75% |
Medium |
67-70F |
|
|
WLP028 Edinburgh Scottish Ale |
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. |
70-75% |
Medium |
65-70F |
|
|
WLP029 German Ale/Kosch |
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. |
72-78% |
Medium |
65-69F |
|
|
WLP036 Dusseldorf Alt Ale (May-Jun) |
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. |
65-72% |
Medium |
65-69F |
|
|
WLP041 Pacific Ale (Mar-Apr) |
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. |
65-70% |
High |
65-68°F |
|
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WLP051 California V Ale |
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. |
70-75% |
Medium to High |
66-70F |
|
|
WLP060 American Ale Yeast Blend |
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. |
72-80% |
Medium |
68-72°F |
|
|
WLP099 High Gravity Ale |
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. |
>80% |
Medium |
65-69F |
|
|
WLP300 Hefeweizen Ale |
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. |
72-76% |
Low |
68-72F |
|
|
WLP320 American Hefeweizen Ale |
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. |
70-75% |
Low |
65-69F |
|
|
WLP351 Bavarian Weizen Ale (Jul-Aug) |
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." |
73-77% |
Low |
66-70F |
|
|
WLP380 Hefeweizen IV Ale |
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. |
73-80% |
Low |
66-70F |
|
|
WLP400 Belgian Wit Ale |
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. |
74-78% |
Low to Medium |
67-74F |
|
|
WLP410 Belgian Wit II Ale (Jul-Aug) |
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. |
70-75% |
Low to Medium+ |
67-74F |
|
|
WLP500 Trappist Ale |
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (under 65) will result in less fruity and more earthy beers. |
75-80% |
Medium to low |
65-72F |
|
|
WLP510 Belgian Bastogne Ale (Jan-Feb) |
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. |
74-80% |
Medium |
66-72°F |
|
|
WLP530 Abbey Ale |
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. |
75-80% |
Medium to high |
66-72F |
|
|
WLP550 Belgian Ale |
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. |
78-85% |
Medium |
68-78F |
|
|
WLP565 Belgian Saisson Ale |
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. |
65-75% |
Medium |
68-75F |
|
|
WLP570 Belgian Golden Ale |
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. |
73-78% |
Low |
68-75F |
|
|
WLP575- Belgian Style Ale Yeast Blend |
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. |
74-80% |
Medium |
68-75°F |
|
|
WLP800- Pilsner Lager Yeast |
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. |
72-77% |
Medium to High |
50-55F |
|
|
WLP802- Czech Budejovice Lager Yeast |
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. |
75-80% |
Medium |
50-55F |
|
|
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, pilsners and other style lagers. |
65-70% |
High |
58-65F |
|
|
WLP820- Oktoberfest/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. |
65-73% |
Medium |
52-58F |
|
|
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, pilsner, oktoberfest, and marzen. |
74-79% |
Medium |
50-55F |
|
|
WLP833- German Bock Lager Yeast |
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. |
70-76% |
Medium |
48-55F |
|
|
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. |
68-76% |
Medium to High |
50-55F |
|
|
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. |
75-80% |
Medium |
50-55F |
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WLP850- Copenhagen Lager Yeast (SEP - OCT) |
Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers. |
72-78% |
Medium |
50-58F |
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WLP885- Zurich Lager Yeast (NOV - DEC) |
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. |
70-80% |
Medium |
50-55F |
|
|
WLP920- Old Bavarian Lager Yeast (NOV - DEC) |
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. |
66-73% |
Medium |
50-55F |
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WLP940- Mexican Lager Yeast (MAR - APR) |
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. |
70-78% |
Medium |
50-55F |
|
Very High |
Over 15% |
|
High |
10-15% |
|
Medium-High |
8-12% |
|
Medium |
5-10% |
|
Low |
2-5% |