White Labs

White Labs is a company which makes and sells yeast for homebrewers as well as breweries. They have dozens of yeast strains available:

ALE YEAST

WLP001 California Ale Yeast

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. The source for the yeast is believed to be Sierra Nevada, which in itself may have originally come from Ballantine. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: High

WLP002 English Ale Yeast

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. The source for the yeast is believed to be Fullers. Attenuation: 63-70% Flocculation: Very High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium

WLP003 German Ale II Yeast

Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F Does not ferment well less than 62°F Alcohol Tolerance: Medium

WLP004 Irish Ale Yeast

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. The source for the yeast is believed to be Guinness. Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium-High

WLP005 British Ale Yeast

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. The source for the yeast is believed to be Ringwood. Attenuation: 67-74% Flocculation: High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium

WLP006 Bedford British Ale Yeast

Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 72-80% Flocculation: High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium

WLP007 Dry English Ale Yeast

Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80% Flocculation: Medium to High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium-High

WLP008 East Coast Ale Yeast

Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. The source for the yeast is believed to be Samuel Adams. Attenuation: 70-75% Flocculation: Medium to Low Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: Medium

WLP009 Australian Ale Yeast

Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. The source for the yeast is believed to be Coopers. Attenuation: 70-75% Flocculation: High Ideal Fermentation Temperature Range: 65-70°F Alcohol Tolerance: Medium

WLP010 10th Anniversary Blend

A blend using proportions of WLP001, WLP002, WLP004 and WLP810. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F Alcohol Tolerance: Medium

WLP011 European Ale Yeast

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. Attenuation: 65-70% Flocculation: Medium Ideal Fermentation Temperature Range: 65-70°F Alcohol Tolerance: Medium

WLP013 London Ale Yeast

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. The source for the yeast is believed to be Worthington. Attenuation: 67-75% Flocculation: Medium Ideal Fermentation Temperature Range: 66-71°F Alcohol Tolerance: Medium

WLP017 Whitbread Ale Yeast

Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many styles with the most traditonal choices being Enlgish style ales - milds, bitters, porters and stouts. The beer will clear easily. North American style ales will also benefit from fermentation with WLP017. Attenuation: 67-73%; Flocculation: Medium; Optimum Ferm. Temp: 66-70°F

WLP022 Essex Ale Yeast

Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. The source for the yeast is believed to be Ridley's. Attenuation: 71-76% Flocculation: Medium to High Ideal Fermentation Temperature Range: 66-70°F Alcohol Tolerance: Medium

WLP023 Burton Ale Yeast

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. The source for the yeast is believed to be Brakspear Bitter/Henley of Thames. Attenuation: 69-75% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: Medium

WLP025 Southwold Ale Yeast

From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging. Floccuation: Medium Attenuation: 71.0 % Optimum Fermentation Temperature: 66.0 °F - 69.0 °F

WLP026 Premium Bitter Ale Yeast

From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines. The source for the yeast is believed to be Staffordshire. Attenuation: 70-75% Flocculation: Medium Optimum Fermentation Temperature: 67-70°F Alcohol Tolerance: Medium

WLP028 Edinburgh Scottish Ale Yeast

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. The source for the yeast is believed to be McEwan's. Attenuation: 70-75% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F Does not ferment well less than 62°F Alcohol Tolerance: Medium-High

WLP029 German Ale / Kölsch Yeast

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. The source for the yeast is believed to be PJ Früh of Köln. Attenuation: 72-78% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F Does not ferment well less than 62°F, unless during active fermentation. Alcohol Tolerance: Medium

WLP033 Klassic Yeast

Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales. Floccuation: Medium Attenuation: 70.0 % Optimum Fermentation Temperature: 66.0 °F - 70.0 °F

WLP036 Dusseldorf Alt Yeast

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. The source for the yeast is believed to be Zum Uerige. Attenuation: 65-72% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F Alcohol Tolerance: Medium

WLP039 Nottingham Ale Yeast

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts. Attenuation: 73-82% Flocculation: Medium to High Ideal Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium

WLP041 Pacific Ale Yeast

A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. The source for the yeast is believed to be Red Hook. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium

WLP051 California Ale V Yeast

From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. The source for the yeast is believed to be Anchor. Attenuation: 70-75% Flocculation: Medium to High Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium-High

WLP060 American Ale Yeast Blend

Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: Medium High

WLP072 French Ale Yeast

Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F. Moderate plus ester character over 70F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Attenuation: 68-75% Flocculation: Medium High Optimum Fermentation Temperature: 63-73°F

WLP080 Cream Ale Yeast Blend=

This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F Alcohol Tolerance: Medium High

WLP085 English Ale Blend

A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale. Attenuation: 69-76% Flocculation: Medium High Optimum Fermentation Temperature: 68-72 °F

WLP099 Super High Gravity Ale Yeast

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. Attenuation: >80% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F Alcohol Tolerance: Very High

SPECIALTY/BELGIAN YEAST

WLP300 Hefeweizen Ale Yeast

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76% Flocculation: Low Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: Medium

WLP320 American Hefeweizen Ale Yeast

This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Attenuation: 70-75% Flocculation: Low Optimum Fermentation Temperature: 65-69°F Alcohol Tolerance: Medium

WLP351 Bavarian Weizen Yeast

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves." Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium

WLP380 Hefeweizen IV Ale Yeast

Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. Attenuation: 73-80% Flocculation: Low Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium

WLP400 Belgian Wit Ale Yeast

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

WLP410 Belgian Wit II Ale Yeast

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. Attenuation: 70-75% Flocculation: Low to Medium Optimum Fermentation Temperature: 67-74°F Alcohol Tolerance: Medium

WLP500 Trappist Ale Yeast

From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to low Optimum Fermentation Temperature: 65-72°F Lower temperatures (under 65) will result in less fruity and more earthy beers. Alcohol Tolerance: High

WLP510 Belgian Bastogne Ale Yeast

A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High

WLP515 Antwerp Ale Yeast

Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 67-70°F

WLP530 Abbey Ale Yeast

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to high Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High

WLP540 Abbey IV Ale Yeast

An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). Attenuation: 74-82% Flocculation: Medium Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High

WLP550 Belgian Ale Yeast

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78°F Alcohol Tolerance: Medium-High

WLP565 Belgian Saison I Yeast

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium

WLP566 Belgian Saison II Yeast

Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78 F Alcohol Tolerance: Medium

WLP570 Belgian Golden Ale Yeast

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 73-78% Flocculation: Low Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: High

WLP575 Belgian Style Ale Yeast Blend

A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium-High

WINE/MEAD/CIDER YEAST

WLP715 Champagne Yeast

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.

WLP718 Avize Wine Yeast

Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. Alcohol Tolerance: 15% Attenuation: >80% Flocculation: Low Optimum Fermentation Temperature: 60-90°F

WLP720 Sweet Mead/Wine Yeast

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. Alcohol Tolerance: 15% Attenuation: <75% Flocculation: Low Optimum Fermentation Temperature: 70-75°F

WLP727 Steinberg-Geisenheim Wine Yeast

German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant. Alcohol Tolerance: 14% Attenuation: >80% Flocculation: Low Optimum Fermentation Temperature: 50-90°F

WLP730 Chardonnay White Wine Yeast

Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. Alcohol Tolerance: 14% Attenuation: > 80% Flocculation: Low Optimum Fermentation Temperature: 50-90°F

WLP735 French White Wine Yeast

Classic yeast for white wine fermentation. Slow to moderate fermentor and foam producer. Gives an enhanced creamy texture. Alcohol Tolerance: 16% Attenuation: >80% Flocculation: Low Optimum Fermentation Temperature: 60-90°F

WLP740 Merlot Red Wine Yeast

Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon. Alcohol Tolerance: 18% Attenuation: > 80% Flocculation: Low Optimum Fermentation Temperature: 60-90°F

WLP749 Assmanshausen Wine Yeast

German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermentor which is cold tolerant. Alcohol Tolerance: 16% Attenuation: >80% Flocculation: Low Optimum Fermentation Temperature: 50-90°F

WLP750 French Red Wine Yeast

Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. Alcohol Tolerance: 17% Attenuation: >80% Flocculation: Low Optimum Fermentation Temperature: 60-90°F

WLP760 Cabernet Red Wine Yeast

High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc. Alcohol Tolerance: 16% Attenuation: >80% Flocculation: Low Optimum Fermentation Temperature: 60-90°F

WLP770 Suremain Burgundy Wine Yeast

Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. Alcohol Tolerance: 16% Attenuation: >80% Flocculation: Low Optimum Fermentation Temperature: 60-90°F

WLP775 English Cider Yeast

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. Attenuation: >80% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium-High

LAGER YEAST

WLP800 Pilsner Lager Yeast

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77% Flocculation: Medium to High Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP802 Czech Budejovice Lager Yeast

Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP810 San Francisco Lager Yeast

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 58-65°F Alcohol Tolerance: Medium-High

WLP820 Oktoberfest/Märzen Lager Yeast

This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73% Flocculation: Medium Optimum Fermentation Temperature: 52-58°F Alcohol Tolerance: Medium-High

WLP830 German Lager Yeast

This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. Attenuation: 74-79% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP833 German Bock Lager Yeast

From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, 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. This yeast will give you a fermentation profile similar to that of the Ayinger Brewery. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High

WLP838 Southern German Lager Yeast

This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Attenuation: 68-76% Flocculation: Medium to High Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP840 American Lager Yeast

This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP850 Copenhagen Lager

Clean, crisp north European lager yeast. Not as malty as the Southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna and American style lagers. Attenuation: 72-78 Flocculation: Medium Optimum Ferm. Temp: 50-58°F

WLP885 Zurich Lager Yeast

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. Attenuation: 70-80%. Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Very High

WLP940 Mexican Lager Yeast

From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Attenuation: 70-78% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

External Links

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