White Labs Yeast Profiles


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This information is from White Labs. Please visit their website if you have addition questions or need additional information. You will find descriptions of all White Labs yeast strains available to homebrewers on this page. Strains marked with an * are platinum strains; they are available seasonally. To review strains from specific categories, follow the links below:

Search: For additional information on specific strains, search the entire White Labs site here.

Notes on alcohol tolerance:
Very High: Over 15%
High: 10-15%
Medium-High: 8-12%
Medium: 5-10%
Low: 2-5%

ALE YEAST

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 Temperature68-73°F
(20-23°C)
Alcohol Tolerance: High
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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 Temperature65-68°F
(18-20°C)
Alcohol Tolerance:  Medium
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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 Temperature65-68°F
(18-20°C)
Alcohol Tolerance:  Medium-High
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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 Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium
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WLP006 Bedford British
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance:  Medium
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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 Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium-High
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WLP008 East Coast Ale Yeast
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, slightly less 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 Temperature68-73°F
(20-23°C)
Alcohol Tolerance: Medium
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WLP009 Australian Ale Yeast
Produces a clean, malty beer. Pleasant ester character, can be described as “bready.” Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.
Attenuation: 70-75%
Flocculation: High
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium
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WLP011 European Ale Yeast
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.
Attenuation: 65-70%
Flocculation: Medium
Optimum Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance:  Medium
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WLP013 London Ale Yeast
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 Temperature66-71°F
(19-22°C)
Alcohol Tolerance: Medium
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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 Fermentation Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium
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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 Temperature68-73°F
(20-23°C)
Alcohol Tolerance: Medium
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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 Temperature65-70°F
(18-21°C)
Does not ferment well less than 62°F (17°C)
Alcohol Tolerance: Medium-High
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WLP029 German Ale/ Kölsch Yeast
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.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature65-69°F
(18-21°C)
Does not ferment well less than 62°F(17°C), unless during active fermentation.
Alcohol Tolerance: Medium
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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 Temperature65-69°F
(18-21°C)
Alcohol Tolerance: Medium
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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 Fermentation Temperature65-69°F
(18-21°C) 
Alcohol Tolerance: Medium-High

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WLP039 East Midlands Ale Yeast
British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
Attenuation: 73-82%
Flocculation: Medium to High
Optimum Fermentation Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium
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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 Temperature65-68°F
(18-20°C)
Alcohol Tolerance: Medium
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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 Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium-High
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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.
Attenuation: 72-80%
Flocculation: Medium
Optimum Fermentation Temperature68-72°F
(20-22°C)
Alcohol Tolerance: Medium High
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WLP072 French Ale
Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F. Moderate plus ester character over 70F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers
Attenuation: 68-75%
Flocculation: Medium High
Optimum Fermentation Temperature: 63-73°F
(17-23°C)
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WLP080 Cream Ale Yeast Blend
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 Fermentation Temperature65-70°F
(18-21°C)
Alcohol Tolerance: Medium High
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WLP090 San Diego Super 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
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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 Temperature65-69°F
(18-21°C)
Alcohol Tolerance: Very High
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SPECIALTY/BELGIAN 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 Temperature68-72°F
(20-22°C)
Alcohol Tolerance: Medium
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WLP320 American Hefeweizen 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 Temperature65-69°F
(18-21°C)
Alcohol Tolerance: Medium
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WLP351 Bavarian Weizen Yeast
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 Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium
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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 Temperature66-70°F
(19-21°C)
Alcohol Tolerance: Medium
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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 Temperature67-74°F
(19-23°C)
Alcohol Tolerance: Medium
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WLP410 Belgian Wit II Ale Yeast
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.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature67-74°F
(19-23°C)
Alcohol Tolerance: Medium
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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 Temperature65-72°F
(18-22°C)
Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers.
Alcohol Tolerance: High
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WLP510 Belgian Bastogne 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 Fermentation Temperature66-72°F
(19-22°C)
Alcohol Tolerance: High
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WLP515 Antwerp Ale Yeast
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature67-70°F
(19-21°C)
Alcohol Tolerance: Medium
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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 Temperature66-72°F
(19-22°C)
Alcohol Tolerance: High
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WLP540 Abbey IV Ale Yeast
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Attenuation: 74-82%
Flocculation: Medium
Optimum Fermentation Temperature66-72°F
(19-22°C)
Alcohol Tolerance: High
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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
Optimum Fermentation Temperature66-72°F
(19-22°C) 
Alcohol Tolerance: High
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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 Temperature68-78°F
(20-26°C)
Alcohol Tolerance: Medium-High
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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 Temperature68-75°F
(20-24°C)
Alcohol Tolerance: Medium
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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 Temperature68-78°F
(20-26°C)
Alcohol Tolerance: Medium
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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 Temperature70-80°F
(21-27°C)
Alcohol Tolerance: Medium
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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 Temperature68-75°F
(20-24°C)
Alcohol Tolerance: High
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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 Temperature68-75°F
(20-24°C)
Alcohol Tolerance: Medium-High
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WLP585 Belgian Saison III 
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.
Optimal Temp: 68-75F
Flocculation: Low-Medium
Attenuation: 70-74%
Alcohol Tolerance: Medium
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NOTE: 600 Series Strains here, including WLP630Berliner Weisse Blend and brett and bacteria strains

WINE/MEAD/CIDER YEAST

WLP700 Flor Sherry Yeast 
This yeast develops a film (flor) on the surface of the wine. Creates 
green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermenter.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature>70°F (21°C)
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WLP705 Sake Yeast 
For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature: >70
°F (21°C)
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WLP707 Pinot Noir Yeast
Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: N/A
Optimum Fermentation Temperature: >
70° F (21°C)
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WLP715 Champagne Yeast
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.
Alcohol Tolerance: 17%
Attenuation: >75%
Flocculation: Low
Optimum Fermentation Temperature70-75°F
(21-24°C)
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WLP718 Avize Wine Yeast
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
Alcohol Tolerance: 15%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature60-90°F
(16-32°C)
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WLP720 Sweet Mead/Wine Yeast:
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Alcohol Tolerance: 15%
Attenuation: <75%
Flocculation: Low
Optimum Fermentation Temperature70-75°F
(21-24°C)
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WLP727 Steinberg-Geisenheim Wine Yeast
German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.
Alcohol Tolerance: 14%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature50-90°F
(10-32°C)
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WLP730 Chardonnay White Wine Yeast
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
Alcohol Tolerance: 14%
Attenuation: > 80%
Flocculation: Low
Optimum Fermentation Temperature50-90°F
(10-32°C)
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WLP735 French White Wine Yeast
Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature60-90°F
(16-32°C)
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WLP740 Merlot Red Wine Yeast
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.
Alcohol Tolerance: 18%
Attenuation: > 80%
Flocculation: Low
Optimum Fermentation Temperature60-90°F
(16-32°C)
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WLP749 Assmanshausen Wine Yeast
German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature50-90°F
(10-32°C)
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WLP750 French Red Wine Yeast
Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
Alcohol Tolerance: 17%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature60-90°F
(16-32°C)
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WLP760 Cabernet Red Wine Yeast
High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature60-90°F
(16-32°C)
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WLP770 Suremain Burgundy Wine Yeast
Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature60-90°F
(16-32°C)
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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.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature68-75°F
(20-24°C)
Alcohol Tolerance: Medium-High
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LAGER YEAST

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: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium
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WLP802 Czech Budejovice Lager Yeast
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium
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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: 58-65°F
(14-18°C)
Alcohol Tolerance: Medium-High
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* WLP815 Belgian Lager Yeast
Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-12°C)
Alcohol Tolerance: 5-10%
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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.
Attenuation: 65-73%
Flocculation: Medium
Optimum Fermentation Temperature: 52-58°F
(11-14°C)
Alcohol Tolerance: Medium-High
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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.
Attenuation: 74-79%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium
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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 Fermentation Temperature: 48-55°F
(9-13°C)
Alcohol Tolerance: Medium-High
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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: Med
Optimum Fermentation Temperature: 50-54°F
Alcohol Tolerance: Medium-High
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WLP838 Southern German Lager Yeast
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl.
Attenuation: 68-76%
Flocculation: Medium to High
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium
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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.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium
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* WLP860 Munich Helles Yeast
This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.
Optimal Temp: 48-52F
Flocculation: Medium
Attenuation: 68-72%
Alcohol Tolerance: Medium
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WLP862 Cry Havoc 
(Listen to audio about this strain from Chris White)
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 Homebrewingand The Homebrewers Companion, were originally developed and brewed with this yeast. A more detailed description of this yeast is available here.
Ales: 
Attenuation: 66-70
Flocculation: M-L
Optimum Fermentation Temperature: 68-74°F
(20-23°C)
Optimum Cellaring Temperature: 50-55°F (10-13°C)
Alt beers can be cellared at lagering temperaturesLagers: 
Attenuation: 66-70
Flocculation: L
Optimum Fermentation Temperature: 55-58°F
(13-14°C)
Optimum Lagering Temperature: 32-37°F (0-3°C)
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WLP885 Zurich Lager Yeast
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.
Attenuation: 70-80%.
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Very High
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WLP920 Old Bavarian Lager Yeast
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
Attenuation: 66-73%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium-High
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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.
Attenuation: 70-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
(10-13°C)
Alcohol Tolerance: Medium
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