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Last Update - 06-07

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WYEAST   

Wyeast Laboratories, Inc. presents
VSS* ACTIVATORS™
*Very Special Strains - Pure Liquid Yeast
 

Activator™ 125 XL Smack Pack - The ACTIVATOR (TM) has an average of 100 billion cells of pure liquid yeast ready to pitch, plus nutrients. The ACTIVATOR provides the pitching rate recommended by professionals and new easy to use instructions!

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Homebrew Information

White Labs Pitchable Yeast

White Labs takes pride in producing the best liquid yeast on the market.  Each strain is carefully grown under sterile laboratory conditions to high cell counts, and concentrated into each vial.

Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, or "pitchable".  Each vial is equivalent in cell count to a pint starter, or 30-60 billion cells.  One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F.  If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. 

Homebrewers that 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 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. 

Every two months, 2 new yeast strain will be released.  Each of the 2 new strains will replace the existing Platinum strains. 

Yeast Description

= Link to other styles of beer which can be made with this yeast.

White Labs Yeast Strain		Platinum Yeast Strains are noted with a "*" Fermentation temperatures are in Degrees Fahrenheit.
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
	Attenuation: 73-80; Flocculation: High; Optimum Ferm. Temp: 68-73
English Ale (WLP002)	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.
	Attenuation: 63-70; Flocculation: Very High; Optimum Ferm. Temp: 65-68
German Ale II* Available May-June (WLP003)	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 Ferm. Temp: 65-70
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 frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
	Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm. Temp: 65-68
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.
	Attenuation: 67-74; Flocculation: High; Optimum Ferm. Temp: 65-70
Bedford British Ale* Available Sept.-Oct. (WLP006)	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 Ferm. Temp: 65-70
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 is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
	Attenuation: 70-80; Flocculation: High; Optimum Ferm. Temp: 65-70
East Coast Ale (WLP008)	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.
	Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm. Temp: 68-73
European Ale (WLP011)	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; Optimum Ferm. Temp: 65-70
London Ale (WLP013)	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: 67-75; Flocculation: Medium; Optimum Ferm. Temp: 66-71

= Link to other styles of beer which can be made with this yeast.

White Labs Yeast Strain		Platinum Yeast Strains are noted with a "*" Fermentation temperatures are in Degrees Fahrenheit.
Essex Ale Yeast* Available March/April (WLP022)	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
	Attenuation: 71-76; Flocculation: medium to high; Optimum Ferm. Temp: 66-70
Burton Ale (WLP023)	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.
	Attenuation: 69-75; Flocculation: Medium; Optimum Ferm. Temp: 68-73
Southwold Ale* Available Nov.-Dec. (WLP025)	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.
	Attenuation: 68-75; Flocculation: Medium; Optimum Ferm. Temp: 66-69
Premium Bitter Ale* Available May-June (WLP026)	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.
	Attenuation: 70-75; Flocculation: Medium; Optimum Ferm. Temp: 67-70
Edinburgh Ale (WLP028)	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.
	Attenuation: 70-75 †; Flocculation: Medium; Optimum Ferm. Temp: 65-70
German Ale/Kölsch (WLP029)	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.
	Attenuation: 72-78 †; Flocculation: Medium; Optimum Ferm. Temp: 65-69
Klassic Ale Yeast* Available Jan.-Feb. (WLP033)	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.
	Attenuation: 66-74; Flocculation: Medium; Optimum Ferm. Temp: 66-70
California Ale V Yeast (WLP051)	From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
	Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm. Temp: 66-70
Super High Gravity Ale* Available Nov.-Dec. (WLP099)	Can ferment up to 25% alcohol. From England. WLP099 Super High Gravity Yeast
	Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 69-74
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.
	Attenuation: 72-76; Flocculation: Low; Optimum Ferm. Temp: 68-72

= Link to other styles of beer which can be made with this yeast.

White Labs Yeast Strain		Platinum Yeast Strains are noted with a "*" Fermentation temperatures are in Degrees Fahrenheit.
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.
	Attenuation: 70-75; Flocculation: Low; Optimum Ferm. Temp: 65-69
Hefeweizen IV Ale (WLP380)	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 Ferm. Temp: 66-70
Belgian Wit Ale (WLP400)	Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
	Attenuation: 74-78; Flocculation: low to medium; Optimum Ferm. Temp: 67-74
Belgian Wit  II* Available July-Aug. (WLP410)	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 Ferm. Temp: 67-74
Trappist Ale (WLP500)	From one of the six 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: 73-78; Flocculation: low to medium; Optimum Ferm. Temp: 65-72
Bastogne Belgian Ale Yeast* Available January/February (WLP510)	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 Ferm. Temp: 66-72
Abbey Ale (WLP530)	Used in two of the six 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: 73-78; Flocculation: medium to high; Optimum Ferm. Temp: 66-72
Belgian Ale (WLP550)	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: 72-78; Flocculation: Medium; Optimum Ferm. Temp: 68-78
Belgian Saison I Yeast (WLP565)	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 Ferm. Temp: 68-75
Belgian Golden Ale (WLP570)	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 Ferm. Temp: 68-75

= Link to other styles of beer which can be made with this yeast.

White Labs Yeast Strain		Platinum Yeast Strains are noted with a "*" Fermentation temperatures are in Degrees Fahrenheit.
English Cider Yeast (WLP775)	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 Ferm. Temp: 68-75
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.
	Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm. Temp: 50-55
Czech Budejovice Lager (WLP802)	Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
	Attenuation: 75-80; Flocculation: Medium; Optimum Ferm. Temp: 50-55
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 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 Ferm. Temp: 58-65
Octoberfest/Märzen 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 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 Ferm. Temp: 52-58
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.
	Attenuation: 74-79; Flocculation: Medium; Optimum Ferm. Temp: 50-55
German Bock Lager Yeast (WLP833)	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 is has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
	Attenuation: 70-76; Flocculation: Medium; Optimum Ferm. Temp: 48-55
Southern German Lager (WLP838)	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 Ferm. Temp: 50-55
American Lager Yeast (WLP840)	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 Ferm. Temp: 50-55
Zurich  Lager Yeast* Available Sept.-Oct. (WLP885)	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 Ferm. Temp: 50-55

= Link to other styles of beer which can be made with this yeast.

White Labs Yeast Strain		Platinum Yeast Strains are noted with a "*" Fermentation temperatures are in Degrees Fahrenheit.
Old Bavarian Lager Yeast* Available September - October (WLP920)	From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
	Attenuation: 66-73; Flocculation: Medium; Optimum Ferm. Temp: 50-55
Mexican  Lager Yeast* Available March-April (WLP940)	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 Ferm. Temp: 50-55

Safale Yeast

Manufactured by DLC Yeast Company

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