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White Labs and Dry Beer Yeast



White Labs Yeast
Each vial of White Labs liquid yeast is designed to be pitchable directly in 5 gallons.  Each vial is equivalent in cell count to a pint starter or 30-60 billion cells. 

Store the vial in refrigerator until ready to use, do not freeze.  Let the vial warm to room temperature 2 hours before using.  Shake the vial well to re-suspend the yeast and open cap carefully. Pour into wort at 70-75°F.  The first sign of fermentation will be co2 pressure in the airlock followed by foam developing on the top of wort.  Leave enough head space in the fermentor for the foam because some fermentations will be very active.  Fermentation is complete when the activity subsides and the desired specific gravity is reached.  It may take 14-30 days for complete fermentation.

Ale Yeast
California  Ale
(WLP001)
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.

English Ale
(WLP002)
A classic ESB strains 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.

Irish Ale
(WLP004)
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, porters, browns, reds and very interesting pale ale.

British Ale
(WLP005)
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.

Dry English Ale
 (WLP007)
Clean, highly flocculant 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 also  reaches terminal gravity quickly. 

German Alt/Kolsch
(WLP029)
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.

Edinburgh Ale
(WLP028)
Scotland is famous for its malty, strong ales.  This yeast can reproduce complex, flavorful Scottish style ales.  This yeast can be a everyday strain, similar to WLP001.  Hop character is not muted with this strain, as it is with WLP002.

American Hefeweizen Ale
(WLP320)
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.

German Hefeweizen Ale
(WLP300)
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.

Lager Yeast
Pilsner Lager 
 (WLP800)
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.

San Francisco Lager
(WLP810)
This yeast is used to produce the "California Common" style beer.  A unique lager strain which has the ability to ferment up to 65°F while retaining lager characteristics.  Can also be fermented down to 50°F for production of marzens, pilsners and similar style lagers.

German Lager
 (WLP830)
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.
Octoberfest/
Marzen
Lager

 (WLP820)
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 stage.
Mead Yeast
Sweet  Mead
 (WLP720)
A wine yeast strain with low attenuation, 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 white wines.


Dry Yeast
Brand
Type
Size
Safale S-04
Ale 11.5 gram
Safbrew S-33
Ale 10 gram
Safale US-56
Ale 11.5 gram
Saflager  S-23
Lager 11.5 gram




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