|
Abbey Ale Yeast By White LabsAles |
|
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.
|
|
| Form |
Liquid |
| Strain |
WLP530 |
| Temp |
66F to 72F |
| Attenuation |
75 to 80 |
| Flocculation |
Medium to High |
| Substitutes |
3787 |
| Tolerance |
15% |
| User Rating |
None - Login To Rate |
|
|
|
Abbey IV Ale Yeast By White LabsAles |
|
|
This strain produces balanced fruit aroma and flavor characters. It is ideal for abbey-style beers including dubbels, trippels and Belgian strong ales. This strain will contribute phenolic characteristics to finished products.
Note: This strain benefits from extra oxygenation
|
|
| Form |
Liquid |
| Strain |
WLP540 |
| Temp |
66F to 72F |
| Attenuation |
74 to 82 |
| Flocculation |
Medium |
| Substitutes |
1762 |
| Tolerance |
15% |
| User Rating |
None - Login To Rate |
|
|
|
American Ale Yeast Blend By White LabsAles |
|
|
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 additio
|
|
| Form |
Liquid |
| Strain |
WLP060 |
| Temp |
68F to 72F |
| Attenuation |
72 to 80 |
| Flocculation |
Medium |
| Substitutes |
None |
| Tolerance |
12% |
| User Rating |
None - Login To Rate |
|
|
|
American Farmhouse Blend By White LabsAles |
|
|
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhous
|
|
| Form |
Liquid |
| Strain |
WLP670 |
| Temp |
68F to 72F |
| Attenuation |
75 to 82 |
| Flocculation |
Medium |
| Substitutes |
None |
| Tolerance |
10% |
| User Rating |
None - Login To Rate |
|
|
|
American Hefeweizen Ale Yeast By White LabsAles |
|
|
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,
|
|
| Form |
Liquid |
| Strain |
WLP320 |
| Temp |
65F to 69F |
| Attenuation |
70 to 75 |
| Flocculation |
Low |
| Substitutes |
None |
| Tolerance |
10% |
| User Rating |
None - Login To Rate |
|
|
| |
