White Labs Liquid Yeast (Beer)



Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term "pitchable yeast." Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. Each vial has a best before date. After this date the yeast is still viable but may need a starter.

Homebrewers who enjoy yeast culturing: If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells/ml/degree Plato (with a 12 Plato beer).

Directions for Use: Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort.  A full, thick krausen will be evident 1-2 hours after this.  Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing. 



Product Image Item Name- Price
White Labs Nutrient WLN1000-1

White Labs Nutrient WLN1000-1

Give your beer, mead, wine, or yeast culture an energy boost! Use 1/2 teaspoon per 5 gallons of beer. Store at 40-70F. Add to boil in last 5 min., or boil separately for 5 min. Shelf life is nine months from date of preparation on vial. White Labs Nutrient is comprised mostly of amino acids, which are building blocks for proteins. It doesn't speed up a fermentation much, but it does make for healthier yeast. It can be used with Servomyces.
€8.20


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White Labs WLN3200 Servomyces

White Labs WLN3200 Servomyces

Servo is yeast and is propagated in a micronutrient rich environment then, and is killed off prior to packaging. Boiling incorporates the Servo into the wort. The benefit of Servo is that micronutrients , e.g. zinc , are able to pass through its cell walls to your live yeast cell, thereby delivering the micronutrients without toxicity. Because this system is so effective in eliminating autolysis and improving the health of your yeast, it...
€10.99


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White Labs WLP001 California Ale Yeast

White Labs WLP001 California Ale Yeast

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.  Attenuation: 73-80% Flocculation: Medium Optimum Fermentation T emperature: 68-73 F Alcohol Tolerance:
€7.25


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White Labs WLP002 English Ale Yeast

White Labs WLP002 English Ale Yeast

WLP002 English Ale Yeast 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. Attenuation: 63-70% Flocculation: Very High Optimum Fermentation Temperature: 65-68 F Alcohol Tolerance:   Medium
€7.25


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White Labs WLP004 Irish Ale Yeast

White Labs WLP004 Irish Ale Yeast

WLP004 Irish Ale Yeast 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.  Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature : 65-68 F Alcohol Tolerance:   Medium-High
€7.25


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White Labs WLP005 British Ale Yeast

White Labs WLP005 British Ale Yeast

WLP005 British Ale Yeast 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. Attenuation: 67-74% Flocculation: High Optimum fermentation temperature: 65-70 F Alcohol Tolerance: Medium  
€7.25


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White Labs WLP007 Dry English Ale Yeast

White Labs WLP007 Dry English Ale Yeast

WLP007 Dry English Ale Yeast 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.  Attenuation: 70-80% Flocculation: Medium to High Optimum fermentation...
€7.25


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White Labs WLP022 Essex Ale Yeast

White Labs WLP022 Essex Ale Yeast

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 Ferment Temp....
€7.25


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White Labs WLP023 Burton Ale Yeast

White Labs WLP023 Burton Ale Yeast

WLP023 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 apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.   Attenuation: 69-75% Flocculation : Medium Optimum Fermentation Temperature : 68-73 F Alcohol Tolerance:   Medium   
€7.25


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White labs WLP028 Edinburgh Scottish Ale Yeast

White labs WLP028 Edinburgh Scottish Ale Yeast

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.  Attenuation : 70-75% Flocculation : Medium Optimum Fermentation Temperature : 65-70 F (18-21 C) Does not ferment well less than 62F (17 C) Alcohol Tolerance : Medium-High
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White labs WLP029 German Ale/ Kolsh Yeast

White labs WLP029 German Ale/ Kolsh Yeast

From a small brewpub in Cologne, Germany, this yeast works great in Klsch 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.  Attenuation : 72-78% Flocculation : Medium Optimum Fermentation Temperature : 65-69 F (18-21 C) Does not ferment well less than 62F(17 C),...
€7.25


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White Labs WLP036 Dusseldorf Alt Yeast Best

White Labs WLP036 Dusseldorf Alt Yeast Best

WLP036 Dusseldorf Alt Yeast Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.  Attenuation : 65-72% Flocculation : Medium Optimum Fermentation Temperature : 65-69F Alcohol Tolerance: Medium
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White Labs WLP037 Yorkshire Square Ale Yeast

White Labs WLP037 Yorkshire Square Ale Yeast

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 Ferment Temp. 65-70F (18-21C) Alcohol Tolerance Medim-High  
€7.25


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White Labs WLP041 Pacific Ale Yeast

White Labs WLP041 Pacific Ale Yeast

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.  Attenuation : 65-70% Flocculation : High Optimum Fermentation Temperature : 65-68 F (18-20 C) Alcohol Tolerance : Medium
€7.25  €6.89
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White Labs WLP051 California Ale V Yeast

White Labs WLP051 California Ale V Yeast

WLP051 California Ale V Yeast From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.  Attenuation : 70-75% Flocculation : Medium to High Optimum Fermentation Temperature : 66-70F Alcohol Tolerance : Medium-High
€7.25


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White Labs WLP080 Cream Ale Yeast Blend Best Before Nov 2014

White Labs WLP080 Cream Ale Yeast Blend Best Before Nov 2014

This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. 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.   Attenuation 75-80%   Flocculation Medium   Optimum Ferment Temp. 65-70F (18-21C)   Alcohol...
€7.06  €2.82
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White labs WLP090 San Diego Super Ale Yeast

White labs WLP090 San Diego Super Ale Yeast

A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.  Optimal Fermentation Temperature: 65-68F Attenuation : 76-83% + Flocculation : Medium-High Alcohol Tolerance : High
€7.25


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White Labs WLP099 Super High Gravity Ale Yeast

White Labs WLP099 Super High Gravity Ale Yeast

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. Attenuation: >80% Flocculation: Medium Optimum Fermentation Temperature: 65-69F Alcohol Tolerance: Very High Notice to brewers: This can be a difficult-to-use strain and we recommend the following:: 1. Needs heavy aeration. a. Aerate very heavily, 4 times as much as with a normal gravity...
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White Labs WLP300 Hefeweizen Ale Yeast

White Labs WLP300 Hefeweizen Ale Yeast

WLP300 Hefeweizen Ale Yeast 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. Attenuation : 72-76% Flocculation : Low Optimum Fermentation Temperature : 68-72F Alcohol Tolerance : Medium
€7.25


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White Labs WLP320 American Hefe Ale Yeast

White Labs WLP320 American Hefe Ale Yeast

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. Attenuation : 70-75% Flocculation : Low Optimum Fermentation Temperature : 65-69 F (18-21 C) Alcohol Tolerance : Medium
€7.25


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White Labs WLP351 Bavarian Weizen Ale

White Labs WLP351 Bavarian Weizen Ale

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 Temperature: 66-70F (19-21C) Alcohol Tolerance: Medium
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White Labs WLP380 Hefeweizen IV Ale Yeast

White Labs WLP380 Hefeweizen IV Ale Yeast

WLP380 Hefeweizen IV Ale Yeast   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.  Attenuation : 73-80% Flocculation : Low Optimum Fermentation Temperature : 66-70F Alcohol Tolerance : Medium
€7.25


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White Labs WLP400 Belgian Wit Ale Yeast

White Labs WLP400 Belgian Wit Ale Yeast

WLP400 Belgian Wit Ale Yeast Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation : 74-78% Flocculation : Low to Medium Optimum Fermentation Temperature : 67-74F Alcohol Tolerance : Medium
€7.25


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White Labs WLP500 Trappist Ale Yeast

White Labs WLP500 Trappist Ale Yeast

WLP500 Trappist Ale Yeast 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.  Attenuation: 75-80% Flocculation: Medium to low Optimum Fermentation Temperature: 65-72F Lower temperatures (under 65) will result in less fruity and more earthy beers. Alcohol Tolerance: High
€7.25


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White Labs WLP510 Bastogne Belgian Ale Yeast

White Labs WLP510 Bastogne Belgian Ale Yeast

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 Ferment Temp. 66-72F Alcohol Tolerance High  
€7.25


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White Labs WLP530 Abbey Ale Yeast

White Labs WLP530 Abbey Ale Yeast

WLP530 Abbey Ale Yeast: 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. Attenuation : 75-80% Flocculation : Medium to high Optimum Fermentation Temperature : 66-72F Alcohol Tolerance : High
€7.25


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White Labs WLP545 Belgian Strong Ale Yeast

White Labs WLP545 Belgian Strong Ale Yeast

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 Optimal Fermentation Temperature : 66-72F Alcohol Tolerance : High
€7.25


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White Labs WLP550 Belgian Ale Yeast

White Labs WLP550 Belgian Ale Yeast

WLP550 Belgian Ale Yeast 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. Attenuation : 78-85% Flocculation : Medium Optimum Fermentation Temperature : 68-78F Alcohol Tolerance : Medium-High
€7.25


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White Labs WLP565 Belgian Saison I Yeast

White Labs WLP565 Belgian Saison I Yeast

WLP565 Belgian Saison I Yeast 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.  Attenuation : 65-75% Flocculation : Medium Optimum Fermentation Temperature: 68-75F Alcohol Tolerance : Medium
€7.25


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White Labs WLP566 Belgian Saison II Yeast

White Labs WLP566 Belgian Saison II Yeast

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
€7.25


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White Labs WLP568 Belgian Style Saison Ale Yeast

White Labs WLP568 Belgian Style Saison Ale Yeast

WLP568 Belgian Style Saison Ale Yeast Blend This blend melds Belgian style ale and saison strains. The strains 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.  Attenuation : 70-80% Flocculation : Medium Optimum Fermentation Temperature : 70-80F Alcohol Tolerance : Medium
€7.25


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White Labs WLP570 Belgian Golden Ale Yeast

White Labs WLP570 Belgian Golden Ale Yeast

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.  Attenuation : 73-78% Flocculation : Low Optimum Fermentation Temperature : 68-75F Alcohol Tolerance : High
€7.25


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White Labs WLP575 Belgian Style Ale Yeast Blend

White Labs WLP575 Belgian Style Ale Yeast Blend

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'.  Attenuation : 74-80% Flocculation : Medium Optimum Fermentation Temperature : 68-75F Alcohol Tolerance : Medium-High
€7.25


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White Labs WLP585 Belgian Saison III Yeast

White Labs WLP585 Belgian Saison III Yeast

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.   Attenuation 70-74%   Flocculation Low-Medium   Optimum Ferment Temp. 68-75F   Alcohol Tolerance Medium  
€7.25


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White Labs WLP630 Berliner Weisse Blend

White Labs WLP630 Berliner Weisse Blend

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.
€7.25


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White labs WLP644 Brett Bruxellensis Trois

White labs WLP644 Brett Bruxellensis Trois

This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Attenuation 85%+ Flocculation Low Optimum Ferment Temp. 70-85F Alcohol Tolerance Medium-High
€7.25


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White labs WLP645 Brettanomyces Claussenii

White labs WLP645 Brettanomyces Claussenii

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. Attenuation 70-85% Flocculation Low Optimum Ferment Temp. 85+ Alcohol Tolerance Medium-high
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White Labs WLP650 Brettanomyces bruxellensis

White Labs WLP650 Brettanomyces bruxellensis

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.   Attenuation 70-85% Flocculation Low Optimum Ferment Temp. 85+ Alcohol Tolerance Medium-high
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White Labs WLP653 Brettanomyces lambicus

White Labs WLP653 Brettanomyces lambicus

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. Attenuation 70-85% Flocculation Low Optimum Ferment Temp 85+ Alcohol Tolerance Medium-high  
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White Labs WLP655 Belgian Sour Mix I

White Labs WLP655 Belgian Sour Mix I

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. Attenuation 70-80% Flocculation Medium-low Optimum Ferment Temp. 80-85%+ Alcohol Tolerance Medium-high
€7.25


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White Labs WLP661 Pediococcus damnosus

White Labs WLP661 Pediococcus damnosus

Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing. Attenuation 65% Flocculation Low Optimum Ferment Temp. n/a Alcohol Tolerance n/a  
€7.25


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White Labs WLP665 Flemish Ale Blend

White Labs WLP665 Flemish Ale Blend

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix. Attenuation 80-85%+ Flocculation Low-Medium Optimum Ferment Temp. 68-80F Alcohol Tolerance Medium-High  
€7.25


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White Labs WLP672 Lactobacillus brevis

White Labs WLP672 Lactobacillus brevis

Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!   Attenuation 80%
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White Labs WLP675 Malolactic Cultures

White Labs WLP675 Malolactic Cultures

Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family.  Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons. Please note : We recommend caution with using WLP675 with wine kits,...
€7.25


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White Labs WLP677 Lactobacillus Bacteria

White Labs WLP677 Lactobacillus Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.   Attenuation 75-82% Flocculation Low Optimum Ferment Temp. 70-75F Alcohol Tolerance Medium-high  
€7.25


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White Labs WLP775 English Cider Yeast

White Labs WLP775 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.
€7.25


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White Labs WLP800 Pilsner Lager Yeast

White Labs 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. Attenuation : 72-77% Flocculation : Medium to High Optimum Fermentation Temperature : 50-55F Alcohol Tolerance : Medium
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White Labs WLP810 San Francisco Lager Yeast

White Labs WLP810 San Francisco Lager Yeast

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. Attenuation : 65-70% Flocculation : High Optimum Fermentation Temperature : 58-65F Alcohol Tolerance : Medium-High
€7.25


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White Labs WLP820 Oktoberfest/Mrzen Lager Yeast

White Labs WLP820 Oktoberfest/Mrzen Lager Yeast

WLP820 Oktoberfest/Mrzen 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 Temperature : 52-58F Alcohol Tolerance : Medium-High
€7.25


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White Labs WLP833 German Bock Lager Yeast

White Labs 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, 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...
€7.25


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White Labs WLP835 German Lager X

White Labs WLP835 German Lager X

Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel. Attenuation 70-76% Flocculation Medium Optimum Ferment Temp. 50-54F Alcohol Tolerance Medium-High  
€7.25


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White Labs WLP838 Southern German Lager Yeast

White Labs WLP838 Southern German Lager Yeast

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 Temperature : 50-55F Alcohol Tolerance : Medium
€7.25


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White Labs WLP940 Mexican Lager Yeast

White Labs 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. This is one of the best lager strains in the White Labs yeast bank; try it with any lager.   Attenuation 70-78% Flocculation Medium Optimum Ferment Temp 50-55F (10-13C) Alcohol Tolerance Medium  
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WLN4000-HB Clarity-Ferm 5ml (Single Vial)

WLN4000-HB Clarity-Ferm 5ml (Single Vial)

PRODUCT DESCRIPTION CLARITY-FERM is a product containing a highly specific endo-protease which only cleaves polypeptides at the carboxyl end of the amino acid proline. It is standardized at a minimum of 1 PPU per gram.   FUNCTION Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. The nature of this precipitation has been shown to be the result of hydrogen bonding between the...
€2.00


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