{"id":199,"date":"2012-10-09T13:10:27","date_gmt":"2012-10-09T17:10:27","guid":{"rendered":"http:\/\/www.beerborg.com\/index\/?page_id=199"},"modified":"2013-12-09T16:02:13","modified_gmt":"2013-12-09T21:02:13","slug":"white-labs-yeast-profiles","status":"publish","type":"page","link":"http:\/\/www.beerborg.com\/index\/resources\/yeast-profiles\/white-labs-yeast-profiles\/","title":{"rendered":"White Labs Yeast Profiles"},"content":{"rendered":"


\n<\/a><\/span>This information is from White Labs<\/a>. Please visit\u00a0their 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\u00a0platinum strains<\/a>; they are available seasonally.\u00a0To review strains from specific categories, follow the links below:<\/p>\n

Search<\/strong>: For additional information on specific strains, search the entire White Labs site\u00a0here<\/a>.<\/p>\n

Notes on alcohol tolerance:
\n<\/strong>Very High: Over 15%
\nHigh: 10-15%
\nMedium-High: 8-12%
\nMedium: 5-10%
\nLow: 2-5%<\/p>\n

<\/a>ALE YEAST<\/span><\/strong><\/p>\n

WLP001 California Ale Yeast\u00a0<\/a>
\n<\/strong>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.\u00a0
\nAttenuation:<\/strong>\u00a073-80%
\nFlocculation:<\/strong>\u00a0Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-73\u00b0F
\n(20-23\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0High
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WLP002 En<\/a><\/strong>glish Ale Yeast<\/strong>\u00a0<\/a><\/span>
\nA 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.
\nAttenuation:\u00a0<\/strong>63-70%
\nFlocculation:\u00a0<\/strong>Very High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-68\u00b0F
\n(18-20\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0\u00a0Medium
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WLP004 Irish Ale Yeast<\/a><\/strong>\u00a0<\/a>
\nThis 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.
\nAttenuation:\u00a0<\/strong>69-74%
\nFlocculation:\u00a0<\/strong>Medium to High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-68\u00b0F
\n(18-20\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0\u00a0Medium-High
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WLP005 British Ale Yeast<\/strong>\u00a0<\/a>
\nThis 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.
\nAttenuation:\u00a0<\/strong>67-74%
\nFlocculation:\u00a0<\/strong>High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-70\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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*\u00a0WLP006 Bedford British<\/a><\/strong>
\n<\/span>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.
\nAttenuation:\u00a0<\/strong>72-80%
\nFlocculation:\u00a0<\/strong>High
\n<\/span>Optimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-70\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0\u00a0Medium
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WLP007 Dry English Ale Yeast<\/a>
\n<\/strong>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.
\nAttenuation:\u00a0<\/strong>70-80%
\nFlocculation:\u00a0<\/strong>Medium to High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-70\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium-High
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WLP008 East Coast Ale Yeast<\/a><\/strong>
\nOur “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.
\nAttenuation<\/strong>: 70-75%
\nFlocculation:\u00a0<\/strong>Medium to Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-73\u00b0F
\n(20-23\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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*\u00a0WLP009 Australian Ale Yeast<\/a><\/strong>
\nProduces 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.
\nAttenuation:\u00a0<\/strong>70-75%
\nFlocculation:<\/strong>\u00a0High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-70\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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WLP011 European Ale Yeast<\/a><\/strong>
\nMalty, 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.
\nAttenuation:\u00a0<\/strong>65-70%
\nFlocculation:<\/strong>\u00a0Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-70\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0\u00a0Medium
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WLP013 London Ale Yeast<\/a><\/strong>
\nDry, 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.
\nAttenuation:\u00a0<\/strong>67-75%
\nFlocculation:<\/strong>\u00a0Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-71\u00b0F
\n(19-22\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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*\u00a0WLP022 Essex Ale Yeast<\/a><\/strong>
\nFlavorful British style yeast.\u00a0Drier finish than many British ale yeast.\u00a0Produces slightly fruity and bready character.\u00a0\u00a0\u00a0\u00a0Good top fermenting yeast strain, is well suited for top cropping (collecting).\u00a0This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.\u00a0Attenuation:\u00a0<\/strong>71-76%
\nFlocculation:<\/strong>\u00a0Medium to High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-70\u00b0F
\n(19-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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WLP023 Burton Ale Yeast<\/a><\/strong>
\nFrom 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.
\nAttenuation:<\/strong>\u00a069-75%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-73\u00b0F
\n(20-23\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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WLP028 Edinburgh Scottish Ale Yeast<\/a><\/strong>
\nScotland 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.
\nAttenuation<\/strong>: 70-75%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-70\u00b0F
\n(18-21\u00b0C)
\nDoes not ferment well less than 62\u00b0F (17\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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WLP029 German Ale\/ K\u00f6lsch Yeast<\/a><\/strong>
\nFrom a small brewpub in Cologne, Germany, this yeast works great in K\u00f6lsch 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.
\nAttenuation<\/strong>: 72-78%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-69\u00b0F
\n(18-21\u00b0C)
\nDoes not ferment well less than 62\u00b0F(17\u00b0C), unless during active fermentation.
\nAlcohol Tolerance<\/strong>: Medium
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WLP036 Dusseldorf Alt Yeast<\/a><\/strong>
\nTraditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
\nAttenuation<\/strong>: 65-72%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-69\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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*\u00a0WLP037 Yorkshire Square Ale Yeast<\/a><\/strong><\/span>
\n<\/strong>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.
\nAttenuation<\/strong>: 68-72%
\nFlocculation<\/strong>: High
\n<\/span>Optimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-69\u00b0F
\n(18-21\u00b0C)\u00a0
\nAlcohol Tolerance<\/strong>: Medium-High<\/span>
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*\u00a0WLP039 East Midlands Ale Yeast<\/a><\/strong><\/span>
\nBritish 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).\u00a0This yeast is well suited for pale ales, ambers, porters, and stouts.
\nAttenuation:\u00a0<\/strong>73-82%
\nFlocculation:<\/strong>\u00a0Medium to High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-70\u00b0F
\n(19-21\u00b0C)
\nAlcohol Tolerance:<\/strong>\u00a0Medium
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WLP041 Pacific Ale Yeast<\/a><\/strong>
\nA 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.
\nAttenuation<\/strong>: 65-70%
\nFlocculation<\/strong>: High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-68\u00b0F
\n(18-20\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP051 California Ale V Yeast<\/a><\/strong>
\nFrom 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.
\nAttenuation<\/strong>: 70-75%
\nFlocculation<\/strong>: Medium to High
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-70\u00b0F
\n(19-21\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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WLP060 American Ale Yeast\u00a0Blend<\/em><\/a><\/strong>
\nOur 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.\u00a0This 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.
\nAttenuation<\/strong>: 72-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-72\u00b0F
\n(20-22\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium High
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*\u00a0WLP072 French Ale<\/a>
\n<\/span>Clean strain that complements malt flavor.\u00a0Low 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
\n<\/span>Attenuation:<\/span><\/strong>\u00a068-75%
\nFlocculation:<\/span><\/strong>\u00a0Medium High
\nOptimum Fermentation Temperature<\/strong>: 63-73\u00b0F
\n(17-23\u00b0C)
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WLP080 Cream Ale Yeast\u00a0Blend<\/em><\/a><\/strong>
\nThis is a blend of ale and lager yeast strains.\u00a0 The strains work together to create a clean, crisp, light American lager style ale.\u00a0A pleasing estery aroma may be perceived from the ale yeast contribution.\u00a0Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
\nAttenuation<\/strong>: 75-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-70\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium High
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WLP090 San Diego Super Yeast\u00a0<\/a><\/strong>
\nA 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.
\nOptimal Fermentation Temperature:<\/strong>\u00a065-68F
\nAttenuation<\/strong>: 76-83% +
\nFlocculation<\/strong>: Medium-High
\nAlcohol Tolerance<\/strong>: High
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WLP099 Super High Gravity Ale Yeast<\/a><\/strong>
\nCan ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-69\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance<\/strong>: Very High
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<\/a>SPECIALTY\/BELGIAN YEAST<\/span><\/strong><\/p>\n

WLP300 Hefeweizen Ale Yeast<\/span><\/span><\/a><\/strong>
\nThis 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.
\nAttenuation<\/strong>: 72-76%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-72\u00b0F
\n(20-22\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP320 American Hefeweizen Ale Yeast<\/a><\/strong>
\nThis 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.
\nAttenuation<\/strong>: 70-75%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-69\u00b0F
\n(18-21\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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*\u00a0WLP351 Bavarian Weizen Yeast<\/a><\/strong>
\nFormer 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.”
\nAttenuation<\/strong>: 73-77%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-70\u00b0F
\n(19-21\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP380 Hefeweizen IV Ale Yeast<\/a><\/strong>\u00a0<\/span>
\nLarge 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.
\nAttenuation<\/strong>: 73-80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-70\u00b0F
\n(19-21\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP400 Belgian Wit Ale Yeast<\/a><\/strong>
\nSlightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
\nAttenuation<\/strong>: 74-78%
\nFlocculation<\/strong>: Low to Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>67-74\u00b0F
\n(19-23\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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*\u00a0<\/span>WLP410 Belgian Wit II Ale Yeast<\/strong><\/a>
\nLess 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.
\nAttenuation<\/strong>: 70-75%
\nFlocculation<\/strong>: Low to Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>67-74\u00b0F
\n(19-23\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP500 Trappist Ale Yeast<\/a>
\n<\/strong>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.
\nAttenuation<\/strong>: 75-80%
\nFlocculation<\/strong>: Medium to low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>65-72\u00b0F
\n(18-22\u00b0C)
\nLower temperatures (under 65\u00b0F(18\u00b0C) will result in less fruity and more earthy beers.
\nAlcohol Tolerance<\/strong>: High
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*\u00a0WLP510 Belgian Bastogne Ale Yeast<\/a><\/strong>
\nA high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More \u2018clean\u2019 fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
\nAttenuation<\/strong>: 74-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-72\u00b0F
\n(19-22\u00b0C)
\nAlcohol Tolerance<\/strong>: High
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*\u00a0<\/span>WLP515 Antwerp Ale Yeast<\/span><\/a><\/strong>
\nClean, 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.
\nAttenuation<\/strong>: 73-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>67-70\u00b0F
\n(19-21\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP530 Abbey Ale Yeast<\/a><\/strong>
\nUsed 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.
\nAttenuation<\/strong>: 75-80%
\nFlocculation<\/strong>: Medium to high
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-72\u00b0F
\n(19-22\u00b0C)
\nAlcohol Tolerance<\/strong>: High
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*\u00a0<\/span>WLP540 Abbey IV Ale Yeast<\/a>
\n<\/strong>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).
\nAttenuation<\/strong>: 74-82%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-72\u00b0F
\n(19-22\u00b0C)
\nAlcohol Tolerance<\/strong>: High
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WLP545 Belgian Strong Ale Yeast<\/a><\/span><\/strong>
\nFrom 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.
\nAttenuation<\/strong>: 78-85%
\nFlocculation<\/strong>:\u00a0Medium
\n<\/span><\/span><\/span>Optimum Fermentation Temperature<\/strong>:\u00a0<\/strong>66-72\u00b0F
\n(19-22\u00b0C)\u00a0
\nAlcohol\u00a0Tolerance<\/strong>:\u00a0High
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WLP550 Belgian Ale Yeast<\/a><\/strong>
\nSaisons, 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.
\nAttenuation<\/strong>: 78-85%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-78\u00b0F
\n(20-26\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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WLP565 Belgian Saison I Yeast<\/a><\/strong>
\nClassic 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.
\nAttenuation<\/strong>: 65-75%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-75\u00b0F
\n(20-24\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP566 Belgian Saison II Yeast<\/a>
\n<\/strong>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.
\nAttenuation<\/strong>: 78-85%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-78\u00b0F
\n(20-26\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP568 Belgian Style Saison Ale Yeast\u00a0Blend<\/em><\/a><\/strong>
\nThis 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.
\nAttenuation<\/strong>: 70-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>70-80\u00b0F
\n(21-27\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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WLP570 Belgian Golden Ale Yeast<\/a><\/strong>
\nFrom 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.
\nAttenuation<\/strong>: 73-78%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-75\u00b0F
\n(20-24\u00b0C)
\nAlcohol Tolerance<\/strong>: High
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WLP575 Belgian Style Ale Yeast\u00a0Blend<\/em><\/a><\/strong>
\nA 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’.
\nAttenuation<\/strong>: 74-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-75\u00b0F
\n(20-24\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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WLP585 Belgian Saison\u00a0III\u00a0<\/strong>
\nProduces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters.\u00a0Also produces low levels of clovey phenolics.\u00a0Great yeast choice for a summer Saison that is light and easy-drinking.
\nOptimal Temp<\/strong>: 68-75F
\nFlocculation<\/strong>: Low-Medium
\nAttenuation<\/strong>: 70-74%
\nAlcohol Tolerance<\/strong>: Medium
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NOTE<\/strong>: 600 Series Strains\u00a0here<\/a>, including WLP630Berliner Weisse Blend and brett and bacteria strains<\/p>\n

<\/a>WINE\/MEAD\/CIDER YEAST<\/span><\/strong><\/p>\n

WLP700 Flor Sherry Yeast<\/a><\/span><\/span>\u00a0<\/strong>
\nThis yeast develops a film (flor) on the surface of the wine. Creates\u00a0<\/span>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.
\nAlcohol Tolerance<\/strong>: 16%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: N\/A
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>>70\u00b0F\u00a0(21\u00b0C)
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WLP705 Sake Yeast<\/a><\/span><\/span>\u00a0<\/a>
\n<\/span><\/strong>For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar).\u00a0WLP705 produces full body sake character, and subtle fragrance.
\nAlcohol Tolerance<\/strong>: 16%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: N\/A
\nOptimum Fermentation Temperature<\/strong>: >70<\/span>\u00b0F (21\u00b0C)
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WLP707 Pinot Noir Yeast
\n<\/span><\/strong>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.<\/span>
\nAlcohol Tolerance<\/strong>: 16%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: N\/A
\nOptimum Fermentation Temperature<\/strong>: ><\/span>70\u00b0 F (21\u00b0C)
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WLP715 Champagne Yeast<\/span><\/span><\/strong>
\nClassic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines\/ strong ales. Neutral.
\nAlcohol Tolerance<\/strong>: 17%
\nAttenuation<\/strong>: >75%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>70-75\u00b0F
\n(21-24\u00b0C)
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\n<\/a>
\nWLP718 Avize Wine Yeast<\/span><\/span><\/strong>
\nChampagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
\nAlcohol Tolerance<\/strong>: 15%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>60-90\u00b0F
\n(16-32\u00b0C)
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\n<\/a>
\nWLP720 Sweet Mead\/Wine Yeast:<\/a><\/strong>
\nA 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, Gew\u00fcrztraminer, Sauternes, Riesling.
\nAlcohol Tolerance<\/strong>: 15%
\nAttenuation<\/strong>: <75%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>70-75\u00b0F
\n(21-24\u00b0C)
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WLP727 Steinberg-Geisenheim Wine Yeast<\/span><\/span><\/strong>
\nGerman in origin, this yeast has high fruit\/ester production. Perfect for Riesling and Gew\u00fcrztraminer. Moderate fermentation characteristics and cold tolerant.
\nAlcohol Tolerance<\/strong>: 14%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>50-90\u00b0F
\n(10-32\u00b0C)
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\n<\/a>
\nWLP730 Chardonnay White Wine Yeast<\/span><\/span><\/strong>
\nDry 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.
\nAlcohol Tolerance<\/strong>: 14%
\nAttenuation<\/strong>: > 80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>50-90\u00b0F
\n(10-32\u00b0C)
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WLP735 French White Wine Yeast<\/span><\/span><\/strong>
\nClassic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.
\nAlcohol Tolerance<\/strong>: 16%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>60-90\u00b0F
\n(16-32\u00b0C)
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\n<\/a>
\nWLP740 Merlot Red Wine Yeast<\/a><\/strong>
\nNeutral, 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.
\nAlcohol Tolerance<\/strong>: 18%
\nAttenuation<\/strong>: > 80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>60-90\u00b0F
\n(16-32\u00b0C)
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\n<\/a>
\nWLP749 Assmanshausen Wine Yeast<\/span><\/span><\/strong>
\nGerman red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.
\nAlcohol Tolerance<\/strong>: 16%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>50-90\u00b0F
\n(10-32\u00b0C)
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\n<\/a>
\nWLP750 French Red Wine Yeast<\/span><\/span><\/strong>
\nClassic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
\nAlcohol Tolerance<\/strong>: 17%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>60-90\u00b0F
\n(16-32\u00b0C)
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\nWLP760 Cabernet Red Wine Yeast<\/span><\/span><\/strong>
\nHigh 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.
\nAlcohol Tolerance<\/strong>: 16%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>60-90\u00b0F
\n(16-32\u00b0C)
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WLP770 Suremain Burgundy Wine Yeast<\/span><\/span><\/strong>
\nEmphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.
\nAlcohol Tolerance<\/strong>: 16%
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Low
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>60-90\u00b0F
\n(16-32\u00b0C)
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\n<\/a>
\nWLP775 English Cider Yeast<\/a><\/strong>
\nClassic 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.
\nAttenuation<\/strong>: >80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>:\u00a0<\/strong>68-75\u00b0F
\n(20-24\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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<\/a>LAGER YEAST<\/span><\/strong><\/p>\n

WLP800 Pilsner Lager Yeast<\/a><\/strong>
\nClassic 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.
\nAttenuation<\/strong>: 72-77%
\nFlocculation<\/strong>: Medium to High
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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\n<\/a>
\nWLP802 Czech Budejovice Lager Yeast<\/a><\/strong>
\nPilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
\nAttenuation<\/strong>: 75-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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\n<\/a>
\nWLP810 San Francisco Lager Yeast<\/a><\/strong>
\nThis 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.
\nAttenuation<\/strong>: 65-70%
\nFlocculation<\/strong>: High
\nOptimum Fermentation Temperature<\/strong>: 58-65\u00b0F
\n(14-18\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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* WLP815\u00a0Belgian\u00a0Lager Yeast<\/strong>
\nClean, crisp European lager yeast with low sulfur\u00a0production. The strain originates from a very old brewery in West Belgium.\u00a0Great for European style pilsners, dark\u00a0lagers, Vienna lager, and American style lagers.
\nAttenuation<\/strong>: 72-78%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-12\u00b0C)
\nAlcohol Tolerance<\/strong>: 5-10%
\nReview this strain<\/a>
\n<\/a>
\nWLP820 Oktoberfest\/M\u00e4rzen Lager Yeast<\/a><\/strong>
\nThis 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.
\nAttenuation<\/strong>: 65-73%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 52-58\u00b0F
\n(11-14\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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\n<\/a>
\nWLP830 German Lager Yeast<\/a><\/strong>
\nThis 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.
\nAttenuation<\/strong>: 74-79%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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\n<\/a>
\nWLP833 German Bock Lager Yeast<\/a><\/strong>
\nFrom 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.
\nAttenuation<\/strong>: 70-76%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 48-55\u00b0F
\n(9-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
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WLP835 German Lager X<\/strong>
\nClassic 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.
\nAttenuation<\/strong>\u00a0: 70-76%
\nFlocculation<\/strong>: Med
\nOptimum Fermentation Temperature<\/strong>: 50-54\u00b0F
\nAlcohol Tolerance<\/strong>: Medium-High
\nReview this strain
\n<\/a>
\nWLP838 Southern German Lager Yeast<\/a><\/strong>
\nThis yeast is characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl.
\nAttenuation<\/strong>: 68-76%
\nFlocculation<\/strong>: Medium to High
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
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\n<\/a>
\nWLP840 American Lager Yeast<\/span><\/span><\/strong>
\nThis yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
\nAttenuation<\/strong>: 75-80%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
\nReview this strain<\/a><\/p>\n

* WLP<\/strong>860 Munich Helles Yeast<\/strong>
\nThis yeast helps to produce a malty, but balanced traditional Munich-style lager.\u00a0Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.
\nOptimal Temp<\/strong>: 48-52F
\nFlocculation<\/strong>: Medium
\nAttenuation<\/strong>: 68-72%
\nAlcohol Tolerance<\/strong>: Medium
\nReview this strain<\/a><\/p>\n

<\/a>WLP862 Cry Havoc<\/strong>\u00a0<\/strong><\/span><\/span>
\n<\/strong>(Listen to\u00a0audio<\/a>\u00a0about this strain from Chris White)
\nLicensed from\u00a0Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books,\u00a0The Complete Joy of Homebrewing<\/em>and\u00a0The Homebrewers Companion,<\/em>\u00a0were originally developed and brewed with this yeast. A more detailed description of this yeast is available\u00a0here<\/a>.
\nAles:\u00a0<\/span>
\nAttenuation<\/strong>:\u00a066-70
\nFlocculation<\/strong>: M-L
\nOptimum Fermentation Temperature<\/strong>: 68-74\u00b0F
\n(20-23\u00b0C)
\nOptimum Cellaring Temperature<\/strong>: 50-55\u00b0F\u00a0(10-13\u00b0C)
\nAlt beers can be cellared at lagering temperatures<\/em>Lagers:<\/span>\u00a0<\/span>
\nAttenuation<\/strong>: 66-70
\nFlocculation<\/strong>: L
\nOptimum Fermentation Temperature<\/strong>: 55-58\u00b0F
\n(13-14\u00b0C)
\nOptimum Lagering Temperature<\/strong>: 32-37\u00b0F (0-3\u00b0C)
\nReview this strain
\n<\/a>Read\u00a0other reviews<\/a>\u00a0for WLP862
\nRead\u00a0FAQ<\/a>\u00a0for this yeast\u00a0
\n<\/a>
\n*\u00a0WLP885 Zurich Lager Yeast<\/a><\/strong>
\nSwiss 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.
\nAttenuation<\/strong>: 70-80%.
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Very High
\nReview this strain
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\nRead\u00a0FAQ<\/a>\u00a0for this yeast<\/p>\n

*\u00a0WLP920 Old Bavarian Lager Yeast<\/span><\/span><\/strong>
\nFrom Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
\nAttenuation<\/strong>: 66-73%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium-High
\nReview this strain<\/a>
\n<\/a>
\nWLP940 Mexican Lager Yeast<\/a><\/strong>
\nFrom Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.
\nAttenuation<\/strong>: 70-78%
\nFlocculation<\/strong>: Medium
\nOptimum Fermentation Temperature<\/strong>: 50-55\u00b0F
\n(10-13\u00b0C)
\nAlcohol Tolerance<\/strong>: Medium
\nReview this strain
\n<\/a>Read\u00a0other reviews<\/a>\u00a0for WLP940
\nRead\u00a0FAQ<\/a>\u00a0for this yeast<\/p>\n
","protected":false},"excerpt":{"rendered":"

This information is from White Labs. Please visit\u00a0their 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\u00a0platinum strains; they are available seasonally.\u00a0To review strains from specific categories, follow the links below: Search: For additional information on specific strains, search the entire White Labs site\u00a0here. 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\u00a0 This yeast is famous for its clean flavors, balance and ability […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":195,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-199","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P2t8Gt-3d","_links":{"self":[{"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/pages\/199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/comments?post=199"}],"version-history":[{"count":5,"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/pages\/199\/revisions"}],"predecessor-version":[{"id":667,"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/pages\/199\/revisions\/667"}],"up":[{"embeddable":true,"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/pages\/195"}],"wp:attachment":[{"href":"http:\/\/www.beerborg.com\/index\/wp-json\/wp\/v2\/media?parent=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}