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White Labs Pitchable Ale Yeast

White Labs take pride in producing the best liquid yeast on the market; the original "pitchable" yeast for home brewers. Each strain is carefully grown under sterile laboratory conditions to high cell counts, and concentrated into each vial.

White Labs Inc. has been active in the American and worldwide craft brewing movements since the 1980s. The company provides a wealth of services to brewers,winemakers, distillers and others in the fermentation business.

Homebrewers who enjoy yeast culturing: If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells/ml/degree Plato (with a 12 Plato beer).

Directions for Use

Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.

Attenuation: 73-80% | Flocculation: Medium | Temperature: 68-73 °F | Alcohol Tolerance: High

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Attenuation: 63-70% | Flocculation: Very High; Optimum Fermentation Temperature: 65-68 °F (18-20 °C)

A classic ESB strain from one of Englands 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.

Alcohol Tolerance: Medium

Attenuation: 69-74% | Flocculation: Medium to High | Optimum Fermentation Temperature: 65-68°F | Alcohol Tolerance: Medium High

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Attenuation: 67-74% | Flocculation: High; Optimum fermentation temperature: 65-70°F | Alcohol Tolerance: Medium

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Attenuation: 70-80% | Flocculation: Medium to High | Optimum fermentation temperature: 65-70°F | Alcohol Tolerance: Medium High

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: 70-75% | Flocculation: Medium to low | Optimum Fermentation Temperature: 68-73°F | Alcohol Tolerance: Medium

Our Brewer Patriot strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

Attenuation: 65-70% | Flocculation: Medium | Ideal Fermentation Temperature Range: 65-70°F | Alcohol Tolerance: Medium

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: 67-75% | Flocculation: Medium | Ideal Fermentation Temperature Range: 66-71°F | Alcohol Tolerance: Medium

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Attenuation: 69-75% | Flocculation: Medium Optimum Fermentation Temperature: 68-73°F

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, IPAs, bitters, and pales. Excellent in porters and stouts.

Attenuation: 70-75% | Flocculation: Medium | Optimum Fermentation Temperature: 65-70°F

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.

Alcohol Tolerance: Medium-High

Attenuation: 72-78% | Flocculation: Medium | Optimum Fermentation Temperature: 65-69°F

From a small brewpub in Cologne, Germany, this yeast works great in Kolsch 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.

Flocculation: Medium Optimum Fermentation Temperature: 65-69°F (18-21°C) Alcohol Tolerance: Medium |

Now Available Year Round!

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. Attenuation: 65-72% Flocculation: Medium Optimum Fermentation: 65-69°F Alcohol Tolerance: Medium

Attenuation: >80% | Flocculation: Medium | Optimum Fermentation Temperature: 65-69°F | Alcohol Tolerance: Very High

Can ferment up to 15% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

Attenuation: 65-70% | Flocculation: High | Optimum Fermentation Temperature: 65-68°F| Alcohol Tolerance: Medium

A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

Attenuation: 70-75% | Flocculation: Medium to High | Alcohol Tolerance: Medium-high Optimum Fermentation Temperature: 66-70°F

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.