White Labs Lager Yeasts

White Labs Pilsner Lager Yeast WL800
WL800- 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. Optimum Fermentation Temperature: 50-55°F;
White Labs Czech Budejovice Lager WL802
White Labs Czech Budejovice Lager: Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Optimum Fermentation Temperature: 50-55°F;
White Labs San Francisco Lager Yeast WL810
WL810- 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. Optimum Fermentation Temperature: 58-65°F;
White Labs Oktoberfest/Marzen Yeast WL820
WL820- Oktoberfest/Marzen Yeast: This yeast produces a very malty, bock-like style. It does not finish as dry as WL830. A slow fermenter, we recommend making a starter for high gravity lagers or allow for a longer fermentation time. Optimum Fermentation Temperature: 52-58°F;
White Labs German Lager Yeast WL830
WL830- 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.
Optimum Fermentation Temperature: 50-55°F;
 White Labs German Bock Lager Yeast WL833
WL833 – German Bock Lager: 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, Doppelbocks, 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. Attenuation: 70-76%; Flocculation: Medium; Optimum Fermentation Temperature: 48-55°F; Alcohol Tolerance: Medium-High. White Labs German Bock Lager Yeast WLP833.
White Labs Southern German Lager WL838
White Labs Southern German Lager: This yeast strain is characterized by a malty finish and balanced aroma. It is a stron fermenter, produces light sulfur and low diacetyl. Attenuation: 68-76%; Flocculation: Medium to High; Optimum Fermentation Temperature: 50-55°F; Alcohol Tolerance: Medium. White Labs Southern German Lager Yeast WLP838.
White Labs American Lager WL840
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 Temperature: 50-55°F; Alcohol Tolerance: Medium. White Labs American Lager Yeast WLP840
White Labs Cry Havoc WL862
White Labs Cry Havoc: 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. A more detailed description of this yeast is available here: http://www.whitelabs.com/beer/newstrains.html. For Ales: Attenuation: 66-70% Flocculation: Medium-Low; Optimum Fermentation Temperature: 68-74°F ; Optimum Cellaring Temperature: 50-55°F; Alt beers can be cellared at lagering temperatures. For Lagers: Attenuation: 66-70% Flocculation: Low; Optimum Fermentation Temperature: 55-58°F; Optimum Lagering Temperature: 32-37°F.
White Labs Mexican Lager Yeast WL940
White Labs 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. White Labs Mexican Lager Yeast WL940
White Labs English Cider Yeast WL775
White Labs English Cider: 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.

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