White Labs Ale Yeast

White Labs California Ale Yeast WL001
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.
Optimum fermentation temperature: 68-73°F;
White Labs English Ale Yeast WL002
This classic ESB strain is from one of England’s largest breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts.
Attenuation is 63-70% which leaves behind some residual sweetness not found in our California Ale Yeast.
Optimum fermentation temperature: 65-68 °F;
White Labs Irish Ale Yeast WL004
 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.
Optimum Fermentation Temperature: 65-68°F;
White Labs British Ale Yeast WL005
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. Optimum fermentation temperature: 65-70°F;
White Labs Dry English Ale Yeast WL007
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. Optimum fermentation temperature: 65-70°F;
White Labs Super High Gravity Yeast WL099
WLP099 – Super High Gravity Yeast: From England, flavors from this yeast vary greatly with the beer produced. The higher the gravity, the more winey the result. Beers over 16% ABV begin to taste less like beer, and more like fortified wines. With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile. As the gravity increases, some phenolic character is evident, followed by the winey-ness of beers over 16% ABV. Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed:
** Aerate very heavily, 4 times as much as with a normal gravity beer. Less oxygen dissolves into solution at high gravity.
** Pitch 3-4 times as much yeast as normal.
** Consider aerating intermittently during the first 5 days of fermentation. This will help yeast cells during a very difficult fermentation. Aerate with oxygen for 30 seconds
or air for 5-10 minutes.
** Higher nutrient levels can allow yeast to tolerate higher alcohol levels. Use 2 times the normal nutrient level. This is especially important when using WLP099 to make
wine and mead, which have almost no nutrient level to begin with.
** Do not start with the entire wort sugar at once. Begin fermentation with a wort that would produce a 6-8% beer, and add wort (it can be concentrated) each day during the
first 5 days. This can be done together with aeration. This is mandatory if the reported 25% ABV is to be achieved.
From England. Malt character dominates at lower gravities.
White Labs East Coast Ale Yeast WL008
White Labs East Coast Ale: The “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of
California Ale WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation and a little tartness. Very clean with low esters.
Great yeast for golden, honey, blonde,
pale, and German alt style ales. Optimum Fermentation Temperature: 68-73°F;
White Labs European Ale Yeast WL011
White Labs European Ale: Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute
to the malty character. Good for alt, kolsch, malty English ales and fruit beers. Ideal Fermentation Temperature Range: 65-70°F;
White Labs London Ale Yeast WL013
White Labs London Ale: Dry, malty ale yeast. Provides a complex, oaky 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 English Ale or British Ale yeasts. Ideal Fermentation Temperature Range: 66-71°F;
White Labs Burton Ale Yeast WL023
WL023 Burton Ale Yeast: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like green
apple, clover honey and pear. Great for all English styles, IPA’s bitters, pales. Excellent in porters and stouts. Optimum Fermentation Temperature: 68-73°F;
White Labs Edinburgh Ale Yeast WL028
WL028- Edinburgh Ale Yeast: Scotland is famous for its malty, strong ales. This yeast can reproduce these 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. Optimum Fermentation Temperature: 65-70°F; Does not ferment well less than 62°F;

White Labs German Ale/Kolsch WL029
WL029- German Ale/Kolsch Yeast: From a small brewpub in Cologne, Germany, this yeast works great in Kolsch and Alt style beers. Great for light beers like honey and blonds.
Slight sulfur produced during fermentation will disappear with age and leave a clean, lager-like ale. Optimum Fermentation Temperature: 65-69°F; Does not ferment well less than
62°F, unless during active fermentation

White Labs American Ale Yeast Blend WL060
WL060 – American Ale Yeast Blend: Our most popular strain is WL001-California Ale yeast. This blend celebrates the strengths of California – clean, neutral fermentation, versatile
usage and adds two other strains that belong in the same clean/neutral flavor category. The additional strains create complexity to the finished beer, and will taste more lager
like than just WLP001. Hops flavors and bitterness are accentuated, but to the extreme of WLP001. Slight sulfur will be produced during fermentation.
Optimum Fermentation Temperature: 68-72°F;
White Labs Pacific Ale WL041
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.Optimum Fermentation Temperature: 65-68°F;

White Labs Cry Havoc WL862
White Labs Cry Havoc Yeast: Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles.
The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.
Optimum Fermentation Temperature: 68-74°F;
Optimum Cellaring Temperature: 50-55°F
Alt beers can be cellared at lagering temperatures.
White Labs English Cider Yeast WL775
White Labs English Cider Yeast: Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two
weeks of aging. Can also be used for wine and high gravity beers.
Optimum Fermentation Temperature: 68-75°F;
White Labs  California V WLP051
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.
Apparent attenuation: 70-75%. Flocculation: medium–high. Optimum temp: 66°-70° F
White Labs  Cream Ale Blend WLP080
A blend of ale and lager yeast strains that work together to create a clean, crisp, light beer. A pleasing estery aroma may be perceived from the ale yeast
contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 65°-70° F
White Labs  Trappist Ale WLP500
From one of the six 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° F) will result in less fruity and more
earthy beers. Many authentic Trappist style beers are brewed at 75° F.
Apparent attenuation: 73-78%. Flocculation: medium–low. Optimum temp: 65°-70° F
White Labs  Abbey Ale WLP530
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. Apparent attenuation: 66-72%.

Flocculation: medium–high. Optimum temp: 66°-72° F
White Labs  Belgian Ale WLP550
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.
Apparent attenuation: 72-78%. Flocculation: medium. Optimum temp: 68°-78° F
White Labs  Saison I Yeast WLP565
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.
Apparent attenuation: 65-75%. Flocculation: medium. Optimum temp: 68°-75° F
White Labs  Saison II WLP566
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 Temperature: 68-78°F Alcohol Tolerance: Medium
White Labs  Belgian Saison Yeast Blend WLP568
This blend melds Belgian style ale and saison strains that work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. Apparent attenuation: 70-80%. Flocculation: medium. Optimum temp: 70°-80° F
White Labs  Belgian Golden Ale WLP570
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. Apparent attenuation: 75-80%. Flocculation: low.
Optimum temp: 68°-75° F
White Labs  Belgian Ale Blend WLP575
A blend of two Trappist type yeasts 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’. Apparent attenuation: 74-80%. Flocculation: medium. Optimum temp: 68°-75° F

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