YEAST CULTURE
LIQUID BEER YEAST
WLP001 - California Ale Yeast - White Labs - 5 gallon batch size
White Labs California Ale yeast is known for its ability to be used in almost any style Ale. It produces a clean, dry, balanced beer. It also accentuates the flavor of the malt and hops in your homebrew.
To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Can also be used to help finish a beer's stuck fermentation.
Attenuation: 73-80%
Flocculation: Medium.
Optimum Fermentation Temp: 68-72 F.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP002 - English Ale Yeast - White Labs - 5 gallon batch size
This genuinely classic ale strain originated from one of England's largest breweries. It has a rich, malty flavor with lots of good fruity esters. It is used as the yeast-strain-of-choice in many microbreweries, and is definitely one of our favorites. Use it in any beer in which you want a distinct malt flavor to come through. The high flocculation results in naturally clear beers. Our #2 best selling yeast. To ferment this yeast properly pitch at 65-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary.
Commonly referred to as having a "cottage cheese" appearance when shaken up.
Attenuation: 63-70%
Flocculation: Very High.
Optimum Fermentation Temp: 65-68 F.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP004 - Irish Ale Yeast - White Labs - 5 gallon batch size
This yeast is from one of the oldest stout producing breweries in the world. It yields a slight hint of diacetyl, balanced by a light fruitiness and clean dry crispness. Medium attenuation helps with a dry finish that promotes roasty notes. It’s great for many beer styles but really shines in malty British styles such as Irish ales, stouts, porters, red ales and brown ales. Esters help round out the overall flavor making a soft drinkable stout. Irish Ale Yeast also can be used to help finish a beer's stuck fermentation.
To properly ferment this yeast, pitch at 63-65F and let it rise to 65-68F. Ferment for 10-14 days in the primary.
Attenuation: 69-74%.
Flocculation: Medium to High.
Optimum Fermentation Temp: 65-68 F.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP005 - British Ale Yeast - White Labs - 5 gallon batch size
Like most English strains, this yeast produces malty beers. We get a velvety mouth feel on the palate and a hint of cherries and rose petals in the aroma. With the great attenuation this strain provides you can ferment almost any ale. We've used this in a strong scotch and the outcome was phenomenal. To ferment this yeast properly pitch at 64-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. It is a great choice for any beers using traditional English malts like Marris Otter, Golden Promise or floor malted barley. This strain will push bready, grainy malt flavors while being a mild ester producer.
Attenuation: 67-74%
Flocculation: High
Optimum Fermentation Temp: 65-70 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP007 - Dry English Ale Yeast - White Labs - 5 gallon batch size
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but it 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 can be reached even with 10% ABV beers. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast.
To enhance attenuation, consider adding Servomyces to the kettle at the end of the boil, and then a 6 grams per 5 gallons addition of Fermaid K half-way through the fermentation. This nutrient schedule acts as a supplement to your yeast for exposure to high alcohols.
Attenuation: 70-85%
Flocculation: High
Optimum Fermenation Temp: 65-70 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP011 - European Ale Yeast - White Labs - 5 gallon batch size
A malty northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for altbiers, kölsch-style ales, malty English-style ales, and fruit beers.
Attenuation: 65-70 %
Flocculation: Medium
Optimum Fermentation Temperature: 65-70 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP013 - London Ale Yeast - White Labs - 5 gallon batch size
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. Medium flocculation characteristics allow attenuation up to 75% leaving beer dry while adding malt complexity and pushing hop bitterness.
Attenuation: 67-75%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71F
Alcohol Tolerance: Medium
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP023 - Burton Ale Yeast - White Labs - 5 gallon batch size
This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight. It produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear. A background sulfur note is common with this strain. Great for use in hoppy American and English styles such as pale ales, bitters, ambers, porters and stouts. Can be an alternative to WLP001 California Ale Yeast..
Attenuation: 69-75%.
Flocculation: Medium.
Optimum Fermentation Temp: 68-73F.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP028 - Edinburgh Scottish Ale Yeast - White Labs - 5 gallon batch size
This yeast is all about the malt! It is the choice for fermenting Scottish-style ales that are low in fruity esters of pear and melon and really big on malt flavor. Produces a slight smokiness. It's good in rich, dark ales, like Oatmeal Stout. Barleywines also can be brewed with this strain. Does not ferment well under 62F. Medium to high alcohol tolerence. This is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range.
Attenuation: 70-75%
Flocculation: Medium
Fermentation Temp: 65-70
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP029 - German Kolsch Ale Yeast - White Labs - 5 gallon batch size
WLP029 German Kolsch yeast comes from a small brewpub in Cologne, Germany, and works great in Kolsch and Alt style beers. Known for accentuating hop flavor and bitterness. Good for light beers like blond ale and American wheat. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. We have fermented this yeast at 58F and had great success. If you ferment this strain in the high fifties we recommend you make a yeast starter. The cooler ferment produces less esters (fruit character) and makes a really clean kolsch almost taste like a standard American lager. Ferment for 10-14 days in the primary.
Attenuation: 72-78%
Flocculation: Medium
Fermentation Temp: 65-69
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP051 - California V Ale Yeast - White Labs - 5 gallon batch size
This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer. This yeast can be used to ferment Scottish ales because of its lower attenuation than its sister strain WLP001. It is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales. Typically leaves some residual, lager-like sulfur compounds in finished beer. Try this yeast with Pale ales and IPA's.
To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary.
Attenuation: 70-75%
Flocculation: Medium to High
Fermentation Temp: 66-70F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP060 - American Ale Yeast Blend - White Labs - 5 gallon batch size
This blend celebrates the strengths of California Ale Yeast (WLP001) - clean, neutral fermentation, versatile usage and adds two other strains that belong in the same " clean/neutral" flavor category. Homebrewers have speculated that it may be a blend of the WLP001, WLP051 Cal IV, and WLP810 San Francisco Lager but this blend has never been proven. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of WLP001 by itself. Slight sulfur will be produced during fermentation.
Attenuation: 72-80%
Flocculation: Medium
Optimum Fermentation Temp: 68-73
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP066 - London Fog Ale Yeast - White Labs - 5 gallon batch size
This strain is a great choice for New England-style IPAs. It produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate both malt and hop flavors and aromas.
Attenuation: 65-70%
Flocculation: Medium to High
Optimum Fermentation Temp: 64-7273
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP080 - Cream Ale Bland - White Labs - 5 gallon batch size
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 light fruity note and a pleasing estery aroma may be perceived from the ale yeast contribution. The lager strain produces clean pilsner-like flavors and a slightly subdued hop bitterness. This blend is known for producing subtle sulfur during primary fermentation.
Attenuation: 75-80%
Flocculation: Medium
Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium High
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP090 - San Diego Super Yeast - White Labs - 5 gallon batch size
A super clean, super-fast fermenting strain. A low ester-producing yeast 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. Due to high attenuation, this strain produces very dry beers with increased perceived bitterness. It also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead. This is a great all around house strain and ideal for breweries who produce hop-forward beers.
Attenuation: 76-83%
Flocculation: Medium to High.
Optimum Fermentation Temp: 65-68.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP099 - Super High Gravity Ale Yeast - White Labs - 5 gallon batch size
This yeast reportedly can ferment up to 25% alcohol. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation. Also note that with any beer with a starting gravity over 1.060 you should consider using nutrients. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. It can sometimes produce a Belgian character and sometimes not. We would not recommend it for creating classic true-to-style variations of Barleywines, Imperial Stouts, Strong Ales or any other high-gravity style where Belgian flavors would not be appropriate. This yeast might be a great fit for really big Dunkelweizens.
Attenuation: 80%
Flocculation: Medium
Fermentation Temperature: 65-69F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP300 - Hefeweizen Ale Yeast - White Labs - 5 gallon batch size
Used in the production of traditional German wheat beers. It produces the banana and clove nose traditionally associated with this style and leaves the desired cloudy look. If you desire less banana and spice flavors ferment this yeast at 62F for 10-14 days. This yeast strain is highly active so you will still need a blow off tube as your airlock. Due to the high amount of proteins in wheat, krausen will rise to tremendous levels in your fermenter. The hotter you ferment this beer the crazier your ferment will be.
Attenuation: 72-76%
Flocculation: Low
Fermentation Temp: 68-72
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP320 - American Hefeweizen Ale Yeast - White Labs - 5 gallon batch size
Used to produce the Oregon style American Hefeweizen, like Widmer. Unlike WLP300, this yeast produces only 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. This strain will contribute phenolic characteristics to finished products.
Attenuation: 70-75%
Flocculation: Low
Fermentation Temp: 65-69
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP351 - Bavarian Weizen Yeast - White Labs - 5 gallon batch size
This strain produces a classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style. This strain will contribute phenolic characteristics to
finished products.
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature: 66-70?F
Alcohol Tolerance: Medium
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP380 - Hefeweizen IV Ale Yeast - White Labs - 5 gallon batch size
Nutmeg, clove, spice and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculant than WLP300, and sulfur production is higher. This strain produces a balance of phenolics and esters. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style. This strain has low flocculation and minor sulfur production.
Attenuation: 73-80%
Flocculation: Low
Fermentation Temp: 66-70
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP400 - Belgian Wit Ale Yeast - White Labs - 5 gallon batch size
This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains creating a dry beer. This yeast is very active when it peaks its fermentation cycle. Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. It would not hurt to leave your witbier in the fermenter for an extra 7 days to allow the yeast to flocculate out and clean up its environment.
Attenuation: 74-78%
Flocculation: Low to Medium.
Fermentation Temp: 67-74.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP500 - Monastery Ale Yeast - White Labs - 5 gallon batch size
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness with plum, cherry and bubblegum characteristics. An excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. If you're trying to clone Chimay this is the yeast you want to go with.
Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a starting gravity beer of 1.080 SG we recommend using 8g Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch.
Attenuation: 73-78%
Flocculation: Medium to low.
Fermentation Temperature: 65-74F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP530 - Abbey Ale Yeast - White Labs - 5 gallon batch size
Abbey Ale yeast is still used in two of the six Trappist breweries remaining in the world! This yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for Belgian ales, dubbels, trippels and strong ales. High alcohol tolerance of up to 15% ABV. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer.
Abbey Ale yeast does best when pitched at 66-68F and let to rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. Yeast nutrients are needed fir high gravity beers.
Attenuation: 73-78%
Flocculation: Medium to high
Fermentation Temp: 64-74F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP545 - Belgian Strong Ale Yeast - White Labs - 5 gallon batch size
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character, often described as dried sage and black cracked pepper.
Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers. High attenuation results in a dry finish ideal for high gravity beers.
Attenuation: 78-85%
Flocculation: Medium
Optimal Fermentation Temperature: 66-72F
Alcohol Tolerance: High
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP550 - Belgian Ale Yeast - White Labs - 5 gallon batch size
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 than WLP500. Aromas reminiscent of clove, allspice and peppercorns
Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using yeast nutrient.
Attenuation: 72-80%
Flocculation: Medium to low
Fermentation Temp: 68-74F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP565 - Belgian Saison I Ale Yeast - White Labs - 5 gallon batch size
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. Known to be a slow starter.
The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct...85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg.
Attenuation: 65-75%
Flocculation: Medium
Fermentation Temperature: 68-85F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP568 - Belgian Style Saison Ale Yeast Blend- White Labs - 5 gallon batch size
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.
The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct...85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg.
Attenuation: 70-80%
Flocculation: Medium
Fermentation Temperature: 70-85F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP570 - Belgian Golden Ale Yeast - White Labs - 5 gallon batch size
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: 75-80%
Flocculation: Low.
Optimum Fermentation Temp: 68-75° F.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP590 - French Saison Ale Yeast - White Labs - 5 gallon batch size
Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating producing a very dry and drinkable finishing beer.. Produces flavors and aromas of pear, apple and cracked pepper.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temp: 69-75° F
Alcohol Tolerance: 5-10%
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP630 - French Saison Ale Yeast - White Labs - 5 gallon batch size
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.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F (20-22°C)
Alcohol Tolerance: 5-10%
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP644 - Saccharomyces "Bruxellensis" Trois - White Labs - 5 gallon batch size
This Belgian strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. This wild yeast has grown in popularity for styles like American IPA, American pale and blonde ales due to its tropical and stone fruit flavors and aromas. Can be used to produce effervescence when bottle-conditioning.
Optimum Fermentation Temp: 70-85F
Flocculation: Low
Attenuation: 85%+
Alcohol Tolerance: Medium-High.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP645 - Brettanomyces Claussenii- White Labs - 5 gallon batch size
Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. This strain produces fruity, pineapple-like aroma with an earthy hay-like background aroma and aroma note. This strain will contribute phenolic characteristics to finished product
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP648 - Brettanomyces Brucellensis" Trois Vrai- White Labs - 5 gallon batch size
The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
Attenuation: 85%
Flocculation: Low
Alcohol Tolerence: 8 - 12 %
Optimum Fermentation Temperature: 70 - 80 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP650 Brettanomyces Bruxellensis - White Labs - 5 gallon batch size
A wild yeast that will provide medium intensity Brett flavors. Produces the classic "sweaty horse hair" character [mmm! yum! ] found in many Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer.Ferments best in worts with lower pH after the primary fermentation has begun. Produces some acidity and may form a pellicle (thick top coating) in the fermenter. Generally requires aging for 3-6 months for flavor to develop fully.
Attenuation: 85%
Flocculation: Low
Alcohol Tolerence: 8 - 12%
Optimum Fermentation Temperature: 85 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP653 - Brettanomyces Lambicus - White Labs - 5 gallon batch
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
Alcohol Tolerence: 8 - 12%
Optimum Fermentation Temperature: 85 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP655 - Belgian Sour Mix 1 - White Labs - 5 gallon batch
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.
Attenuation: 70-80%
Flocculation: Medium to Low
Alcohol Tolerence: 8 - 12%
Optimum Fermentation Temperature: 80-85 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP672 - Lactobacillus Brevis - White Labs - 5 gallon batch
This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).
Attenuation: 0%
Flocculation: Low
Alcohol Tolerence: 5 - 10%
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP677 - Lactobacillus Delbrueckii Bacteria - White Labs - 5 gallon batch
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Attenuation: 0%
Flocculation: Low
Alcohol Tolerence: 5 - 10%
Optimum Fermentation Temperature: 70-75 F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP720 - Sweet Mead/Wine Yeast - White Labs - 5 gallon batch size
A wine yeast strain that is less attentuative 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, Gewrztraminer, Sauternes, Riesling.
Alcohol Tolerance: 15%
Attenuation: <75%
Flocculation: Low
Fermentation Temp: 70-75 F.
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP800 - Pilsner Lager Yeast - White Labs - 5 gallon batch size
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. This yeast is also well suited for thirst quenching lagers such as Munich helles, dunkels and American lagers.
We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen.
Attenuation: 72-77%
Flocculation: Medium to High
Fermentation Temp: 50-55F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP810 - San Francisco Lager Yeast - White Labs - 5 gallon batch size
Used to produce California Common or steam beer styles of 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 other styles of lagers. At lower temperatures can also produce märzens, pilsners and helles style lagers.
Attenuation: 65-70%
Flocculation: High
Fermentation Temp: 58-65
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP820 - OctoberfestMarzen Lager Yeast - White Labs - 5 gallon batch size
This yeast produces a very malty, Bock-like style. It does not finish as dry as WLP830 German Lager. Dr. White of White Labs also suggests this strain for Canadian lagers. Residual sweetness further helps promote malt nuances while contributing to a balanced finish. The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times. Great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers.
We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.
Attenuation: 65-73%
Flocculation: Medium
Fermentation Temp: 52-58F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP830 - German Lager Yeast - White Labs - 5 gallon batch size
One of the most widely used Lager yeasts in the world. Very malty and clean, great for all German Lagers, Pilsners and Marzens.
We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.
Attenuation: 74-79%
Flocculation: Medium
Fermentation Temp: 50-55
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP833 - German Bock Lager Yeast - White Labs - 5 gallon batch size
From the alps of southern Bavaria (cue the music), this yeast produces a beer that is beautifully balanced between malt and hop character. The excellent malt profile makes it well-suited for Bocks, Doppelbocks and Oktoberfest-style beers. A very versatile lager yeast, it is so well-balanced that is has gained tremendous popularity for use in Classic American-style Pilsners. Also good for Munich Helles-style lager beer.
We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.
Attenuation: 70-76%
Flocculation: Medium
Fermentaion temperature: 48-55F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP840 - American Lager Yeast - White Labs - 5 gallon batch size
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.
Attenuation: 75-80%
Flocculation: Medium
Fermentation Temperature: 50-55F
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
WLP940 - Mexican Lager Yeast - White Labs - 5 gallon batch size
This is a great yeast that ferments neutral Mexican lagers with ease. Brew a refreshing Mexican lager to beat the summer heat! From Mexico City, this yeast produces clean lager beer, with a crisp finish. It keeps drinkability on the forefront while allowing malt and hop flavors and aromas to be background notes. Good for Mexican style light lagers, as well as dark lagers. Also a great strain choice for light-style lagers like Vienna-style.
Attenuation: 70-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Medium
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.
OLY-090 Espe Kveik Yeast (Omega Yeast) (100 ml)
Originating from the village of Grodås in Norway, Espe offers the unique profile of lychee, pear, and tropical fruit cup. The strain bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Espe is most expressive when fermented at 90F+ (32C+), but still reveals its character at lower ale-pitching temperatures. Flocculation: Medium, Attenuation: 75-80%, Temperature Range: 68-98F (20-37C), Alcohol Tolerance: 12%..
OLY-091 Hornindal Kveik Yeast (Omega Yeast) (100 ml)
Hornindal presents a tropical flavor & aroma of fresh pineapple, mango & tangerine, which complement fruit-forward hops. Add even more dimension to "C" hops with a high fermentation temperature, intensifying aroma & fermentation speed. Ferments well at 90 F/32 C or higher. Flocculation: High, Attenuation: 75-82%, Alcohol Tolerance: 12%, Temp Range: 72-95F.
OLY-061 Voss Kveik Yeast (Omega Yeast) (100 ml)
Voss Kveik's orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of Hothead? (OYL-057), Voss Kveik's orange-citrus is relatively clean across its fermentation temperature range & pairs well with citrusy, fruity hops. Fermentation speed takes off at higher temperatures. Non-phenolic. Flocculation: Medium, Attenuation: 75-82%, Alcohol Tolerance: 12%, Temp Range: 72-98F
OLY-057 Voss Hothead Ale Yeast (Omega Yeast) (100 ml)
A highly flocculent Norwegian ale strain w/an astoundingly wide temperature range & little change in flavor across the range, Hothead is clean enough for both American & English styles. It has a unique honey-like aroma with overripe mango which is complementary to modern, fruity hops. Temperature control is unnecessary with this strain. Flocculation: Med-High, Attenuation: 75-85%, Alcohol Tolerance: 11%, Temp Range: 72-98F.F
OLY-071 Voss Lutra Kveik Yeast (Omega Yeast) (100 ml)
Isolated from our Hornindal Kveik (OYL-091) culture, Lutra is shockingly clean with unrivaled speed when pitched at 90F (32C). The strain is perfect for brewing a refreshing pseudo-lager without the lead time of a lager. Flocculation: Medium-High, Attenuation: 75-82%, Temperature Range: 68-95F (20-35C). Alcohol Tolerance: 11%.
B56 Belgian Ale Rustic (Imperial Yeast) (155 ml)
This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.
A38 Ale Juice (Imperial Yeast) (155 ml)
Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full..
Dry Beer Yeast
Safale US-05 (American) (11.5 G) (Fermentis)
Safale US-05 is a popular brewer’s yeast that creates the classic American ale profile of clean malt, crisp taste, low diacetyl, with the ability to ferment in a wide range of temps. Because it is directly pitchable, it is quick and easy to use. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for highly hopped beers.
Total esters: Low
Total superior alcohols: Medium
Apparent attenuation: 78-82%
Flocculation (sedimentation): Medium
Alcohol tolerance (ABV): 9-11%
Safale S-04 (English) (11.5 G) (Fermentis)
S-04 is an English ale yeast strain that is highly flocculent and fermentation time is quick. S-04 is recommended for many British and American beer styles including English IPA, ESB, pale ale, blonde ale, stout, porter, old ale, barleywine, red ale, mild, and brown ale. Produces balanced fruity and floral notes.
Total esters: Low
Total superior alcohols: Medium
Apparent attenuation: 74-82%
Flocculation (sedimentation): Fast
Alcohol tolerance (ABV): 9-11%
Safale K-97 (German) (11.5 G) (Fermentis)
German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions, tends to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch, Belgian wits and some versions of session beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting.
Total esters: Medium
Total superior alcohols: Medium
Apparent attenuation: 80-84%
Flocculation (sedimentation): Slow
Alcohol tolerance (ABV): 9-11%
Safale T-58 (11.5 G) (Fermentis)
Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavors – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
Total esters: High
Total superior alcohols: Medium
Apparent attenuation: 72-78%
Flocculation (sedimentation): Medium
Alcohol tolerance (ABV): 9-11%
Saflager W-34/70 (German) (11.5 G) (Fermentis)
This famous brewer’s lager yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.
Total esters: Low
Total superior alcohols: Low
Apparent attenuation: 80-84%
Flocculation (sedimentation): Fast
Alcohol tolerance (ABV): 9-11%
Safale WB-06 (11.5 G) (Fermentis)
Brewer’s ale yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers. It is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
Total esters: Medium
Total superior alcohols: High
Apparent attenuation: 86-90%
Flocculation (sedimentation): Slow
Alcohol tolerance (ABV): 9-11%
Safale BE-256 (11.5 G) (Fermentis)
Active dry brewer’s yeast recommended to ferment a diversity of Belgian type beers such as abbey style known for its fruitiness and high alcohol content. It ferments very fast and reveals strong fermentation aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation
Total esters: High
Total superior alcohols: High
Apparent attenuation: 82-86%
Flocculation (sedimentation): Fast
Alcohol tolerance (ABV): 9-11%
Saflager S-23 (11.5 G) (Fermentis)
Bottom fermenting brewer’s yeast originating from Berlin in Germany. It’s recommended for the production of fruitier and more estery lagers. Its profile gives beers with a good length on the palate.
Total esters: Low
Total superior alcohols: Low
Apparent attenuation: 80-84%
Flocculation (sedimentation): Fast
Alcohol tolerance (ABV): 9-11%
Saflager S-189 (11.5 G) (Fermentis)
Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.
Total esters: Low
Total superior alcohols: Low
Apparent attenuation: 80-84%
Flocculation (sedimentation): Fast
Alcohol tolerance (ABV): 9-11%
LalBrew CBC-1 Cask & Bottle Conditioning Yeast (11 G) (Lallemand)
LalBrew® CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. LalBrew® CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. LalBrew® CBC-1 can also be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew® CBC-1 is well suited for sweeter fruit beers or fullbodied, malty ales.
LalBrew BRY-97 West Coast Ale Yeast (11 G) (Lallemand)
LalBrew BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.
LalBrew New England Ale Yeast (11 G) (Lallemand)
LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew® New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
LalBrew Koln Kolsch Style Ale Yeast (11 G) (Lallemand)
LalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew® Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.
LalBrew Voss Kveik Ale Yeast (11 G) (Lallemand)
Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
LalBrew Whit (a.k.a. Munich) Belgian Wit-Style Wheat Beer Yeast (11 G) (Lallemand)
LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew® Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock
LalBrew Diamond Lager Yeast (11 G) (Lallemand)
LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.
LalBrew London English-StyleAle Yeast (11 G) (Lallemand)
LalBrew London is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. LalBrew London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew London may also be used in the production of Ciders.
LalBrew Munich Classic Wheat Beer Yeast (11 G) (Lallemand)
LalBrew® Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, LalBrew® Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with LalBrew® Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.
LalBrew Windsor Ale Yeast (11 G) (Lallemand)
LalBrew® Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.
LalBrew Abbaye Belgian Ale Yeast (11 G) (Lallemand)
LalBrew® Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew® Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew® Abbaye produces darker fruit aromas and flavors of raisin, date, and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
LalBrew Belle Saison Belgian Saison-Style Yeast (11 G) (Lallemand)
LalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with LalBrew® Belle Saison are fruity, spicy and refreshing.
LalBrew Nottingham High Performance Ale Yeast (11 G) (Lallemand)
LalBrew® Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew® Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.
LalBrew Verdant IPA Yeast (11 G) (Lallemand)
LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.
Wildbrew Sour Pitch (Lactobacillus Plantarum) (10 g)
WildBrew Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.
Wildbrew Helveticus Pitch (Lactobacillus Helviticus) (10 g)
WildBrew Helveticus Pitch produces an intense & sharp citrus flavor profile typical of both traditional & modern sour beer styles. Styles brewed w/this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
Wildbrew Philly Sour (Lachancea spp) (10 g)
This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA's.