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    Speciality / Belgian

    Available

    This famous German yeast strain is used in the production of traditional, authentic wheat beers. It produces banana and clove notes and leaves the desired cloudy look of traditional German wheat be...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This famous German yeast strain is used in the production of traditional, authentic wheat beers. It produces banana and clove notes and leaves the desired cloudy look of traditional German wheat beers.

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    Speciality / Belgian

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    Unlike WLP300, this yeast produces very slight banana and clove notes. It produces some sulfur, but is otherwise a clean-fermenting yeast that does not flocculate well, producing a cloudy beer.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Unlike WLP300, this yeast produces very slight banana and clove notes. It produces some sulfur, but is otherwise a clean-fermenting yeast that does not flocculate well, producing a cloudy beer.

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    Speciality / Belgian

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    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 hig...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    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."

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    Speciality / Belgian

    Available

    High phenolic clove aroma and flavor, with minimal banana. Also produces refreshing citrus and apricot notes for a crisp, drinkable hefeweizen. Less flocculant than WLP300, and sulfur production is...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    High phenolic clove aroma and flavor, with minimal banana. Also produces refreshing citrus and apricot notes for a crisp, drinkable hefeweizen. Less flocculant than WLP300, and sulfur production is higher.

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    Speciality / Belgian

    Available

    A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.

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    Speciality / Belgian

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    Less Belgian-like phenolics 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 b...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Less Belgian-like phenolics 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. Notice to brewers: Tends to take a long time to start; brewers should plan this into their bre...

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    Speciality / Belgian

    Available

    From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels a...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (65-67ÁF/18-19ÁC) will result in less fruity and more earthy beers.

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    Speciality / Belgian

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    A high gravity, historic Belgian style ale yeast. Produces dry beer with slight acidic finish. More ïcleanÍ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A high gravity, historic Belgian style ale yeast. Produces dry beer with slight acidic finish. More ïcleanÍ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

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    Speciality / Belgian

    Available

    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. ...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    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, whic...

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    Speciality / Belgian

    Available

    Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels.

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels.

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    Speciality / Belgian

    Available

    For use in Belgian-style ales, dubbels, trippels and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).Note: This strain benefits from extra oxygenation

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    For use in Belgian-style ales, dubbels, trippels and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).Note: This strain benefits from extra oxygenation

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    Speciality / Belgian

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    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well su...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.

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    Speciality / Belgian

    Available

    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 dominat...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    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 than WLP500.

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    Speciality / Belgian

    Available

    A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very ...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very versatile, creating spicy, dry and clean beers.

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    Speciality / Belgian

    Available

    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%...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    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. Note to brewers: This strain tends to stall out in fermentation and then restart as l...

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    Speciality / Belgian

    Available

    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 : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    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.

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    Speciality / Belgian

    Available

    This blend melds Belgian-style ale and saison strains. The strains work in harmony to create complex fruity aromas and flavors. Phenolic, spicy, earthy and clove-like flavors are also produced. The...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    This blend melds Belgian-style ale and saison strains. The strains work in harmony to create complex fruity aromas and flavors. Phenolic, spicy, earthy and clove-like flavors are also produced. The blend of yeast strains encourages complete fermentation in a timely manner.

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    Speciality / Belgian

    Available

    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...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    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.

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    Speciality / Belgian

    Available

    A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This creates a versatile blend that can be used for monastery-style beer, or myriad beers that can be described as ñBelgi...

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This creates a versatile blend that can be used for monastery-style beer, or myriad beers that can be described as ñBelgian type.î

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    Speciality / Belgian

    Available

    Produces beer with a high fruit ester characteristic as well as mild tartness. Finishes slightly malty, which balances out the esters. Also,ƒ

    Attenuation : 73% - 80%

    Flocculation : Medium

    Alcohol Tolerance : High(10-15%)

    Optimum Fermentation Temp : 68F - 73F ml/100g

    Produces beer with a high fruit ester characteristic as well as mild tartness. Finishes slightly malty, which balances out the esters. Also,ƒ