![]() If you ask a brewer what is required to make a successful beer, most will tell you that, besides skill, passion, and devotion, the four most important ingredients in any type of beer are hops, malt, water, and yeast. However of these four, it is perhaps yeast that is the most important. Over 500 different flavours and aromas are derived from yeast. Many brewers spend a lot of time and money on other ingredients and ignore the importance of adding high quality and bacteria free yeast to their wort. A brewer should spend as much time if not more selecting their yeast strain as they do selecting the rest of their ingredients. There is greater variety with liquid yeast as only certain yeast strains can be dried. The variety of liquid yeast strains gives the brewer the flexibility to produce a wider range of beer styles. All our White Labs liquid yeasts are priced at $16.50. We also carry DCL dried yeasts including Safale S-04 Ale Yeast, Saflager W-34/70 Lager Yeast, SafAle K-97 Wheat and Saflager S-23 for $4.50. We carry the full range of White Labs Yeasts. A list of our more popular varieties are listed below: |
|
|
California Ale |
This yeast is famous for its clean flavours, balance and ability to be used in almost any style ale. It accentuates the hop flavours and is extremely versatile | |
|
Attenuation:
73-80; Flocculation: High; Optimum Ferm. Temp: 68-73
|
||
|
Irish Ale |
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:
69-74; Flocculation: medium to high; Optimum Ferm. Temp: 65-68
|
||
|
British Ale |
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
|
||
|
East Coast Ale |
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
|
||
|
Burton Ale |
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavours 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
|
||
|
Hefeweizen Ale |
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
|
||
|
Belgian Ale |
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 flavours dominate the profile, with less fruitiness then WLP500. | |
|
Attenuation:
72-78; Flocculation: Medium; Optimum Ferm. Temp: 68-78
|
||
|
Czech Budejovice Lager |
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
|
||
|
German Lager |
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
|
||
|
Southern German Lager |
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
|
||