White Labs Liquid Brewers Yeast is tested to be over 95% viable, 100% free of wild yeast, aerobic bacteria and anaerobic bacteria. Each vial contains a "pint starter" of yeast and is designed to be added directly to 5 gallons of wort or must. The shelf life of the White Labs Liquid Yeast is a minimum of four months from the "Best Before" date on the vial, and if refrigerated will stay alive for over a year. Best results are found if used within the "Best Before" date.
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 Temperature: 68-73F
White Labs wlp001 California Ale Liquid Yeast is interchangeable with Wyeast 1056 Americian Ale Yeast
The original source of both was Sierra Nevada
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 with some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68F
This yeast is 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: 65-68F
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, proter, and brown ale.
Attenuation: 67-74%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
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 Temperature: 65-70°F
(18-21°C)
Alcohol Tolerance: Medium-High
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.
Attenuation: 70-75%
Flocculation: Medium to Low
Optimum Fermentation Temperature: 68-73F
Malty, Norther European-origin ale yeast. Low ester production, givine 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.
Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71F
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.
Attenuation: 67-75%
Flocculation: Medium
Optimum Fermentation Temperature: 66-71°F
(19-22°C)
Alcohol Tolerance: Medium
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