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DRY WINE YEAST

LALVIN:

71B-1122 - This yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in malic. It is noted for producing 'fruity' reds such as vin nouveau and works well with high-acid native North American grapes, producing rounder, smoother, more aromatic wines that tend to mature quickly. Because it is also known for making blush, rose and semi-sweet wines with a tropical fruit character, it promotes these styles with Cabernet Franc, Gewurtztraminer and Riesling. For obvious reasons, is often the yeast of choice for a great many malic fruit and berries and for vegetable-grape concentrate blended wines. Alcohol toxicity is predictable at 14% and its temperature range is 60-85 F.

EC-1118 - This is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. It is one of the most popular wine yeasts in the world. It ferments well at low temperatures, flocculates well, and produces very compact lees. It is good for Champagne bases, secondary (bottle) fermentations, restarting stuck fermentations, and for late harvest grapes. It is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. It has excellent organoleptic properties and should be in every vintner's refrigerator. Alcohol toxicity is 18% and it ferments relatively fast. It tolerates temperatures from 39-95 F. It is not, however, tolerant of concurrent malolactic fermentation.

ICV-D47 - This is a low-foaming quick fermenter that settles well and forms compact lees at the end of fermentation, although when left on the lees, ripe spicy aromas with tropical and citrus notes develop. This strain tolerates fermentation temperatures ranging from 50-86 F and enhances mouth feel due to complex carbohydrates and high polysaccharide production. Malolactic fermentation proceeds well in wine made with ICV-D47. This strain is recommended for making wines from white varieties such as Chardonnay and for rose style wines. It is ideal for persimmon, peach, nectarine, paw-paw, and mango, as well as aromatic wines such as rose petal, elderflower, anise and woodruff. It is also an excellent choice for producing mead if supplemented with yeast nutrients, especially usable nitrogen. Its alcohol ceiling is 14%.

K1-1116 - This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and strawberries. Because it produces such flowery esters as isoamyl acetate, hexyl acetate, and phenyl ethyl acetate, the natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites, mature reds, and ice wines as well. This strain ferments well under stressed conditions and may be used to restart a stuck fermentation. Known among enologists as the original 'killer yeast,' K1 dominates almost any fermentation and is capable of fermenting to 20% alcohol if sufficient nutrients, nitrogen, and fermentable sugars are properly employed, but 18% is quite reachable. It is a fast fermenter and can tolerate a huge temperature range (50-107°F). It is not, however, tolerant of concurrent malolactic fermentation.

RC 212 - This yeast is traditionally used in the Burgundy region for full red wines and is a favorite of home winemakers seeking similar big reds. Naturally, it is perfect for Pinot Noir. It has good alcohol reach (14-16%) and high temperature (68-86°F) tolerance and excellent color stability. This yeast requires high nitrogen nutrient additions to avoid the potential development of H2S. It is quite suitable for use with non-grape black and red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries). It is quite tolerant of concurrent malolactic fermentation.

BM 4x4 – A blend of BM45 and a complimentary strain chosen by Lallemand to provide all the advantages of BM45 with even greater reliability under difficult conditions. A more dependable fermentation and increased aromatic intensity, color intensity, and length of finish.


RED STAR:

Cote des Blancs - Formerly known as Epernay 2, this is another slow fermenting, very low foaming and low flocculating yeast tolerant of low temperatures. It tends to bring out floral and fruity qualities in wines and can be useful in both grape--especially fruity German style whites--and non-grape wines--such as peach or raspberry--where a bouquet is especially desired. This yeast will not push alcohol production over 13% in a cool fermentation but has a range of 12-14%.

Montrachet - Perhaps the most popular yeast used. It is available for both red and white wine fermentations and may be called Montrachet Red and Montrachet White. It works especially well in producing Chardonnay in barrel and stainless steel. It also tolerates sulfur dioxide well, but does not work well with high sugar levels (more than 23.5° Brix). It is this ineffectiveness in high sugar levels that is most likely responsible for many stuck fermentations. Temperature range is 59-86°F, low flocculation, and alcohol is pretty reliable at 13%.

Premier Blanc - Champagne yeast is the second most common yeast strain used. It was isolated in Champagne, France and is technically a mixed-population culture. It is common in sparkling wine production because of its ability to induce fermentation quickly and because of its effectiveness in low temperatures and its tolerance of medium-high alcohol conditions. These conditions are common in sparkling wine production. Temperature range is 59-86°F, low to medium flocculation, and alcohol is 13-15%.

Pasteur Red - Pasteur red is also called French red. Like Champagne, it is a mixed population strain. It was developed in Bordeaux, France. It is meant for red wines because it is tolerant to heat and sulfur dioxide and hardly ever causes stuck fermentation. The red wines it is usually used for are Cabernet Sauvignon, Merlot and Zinfandel. Temperature range is 64-86°F, low flocculation, and alcohol is 16%.

Premier Cuvee - Also known as Prise de Mousse, this is a Champagne yeast that is strong acting, low foaming and therefore qualified for barrel fermentations. It imparts a strong yeasty aroma and is useful for secondary fermentation in both still and sparkling wine production. Good for reds and whites alike and for restarting stuck or sluggish fermentations. Temperature range is 45-95°F (equal to Lalvin EC-1118), flocculation is low, and alcohol is reliably 18%.


BEER YEAST

DRY YEAST:

Safale S-04 - English Ale yeast displaying fast fermentation and excellent sedimentation (flocculation) properties.

Safale US-05 - Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate.

Safale K-97 - Top cropping ale yeast for top fermented beers with low esters and wheat beers.

Saflager S-23 - Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with fruity, estery notes.

Saflager W-34/70 - The most popular lager strain worldwide, from the Weihenstephan institute in Germany.

Safbrew T-58 - Spicy, estery flavours ideal for continental beer styles. The right choice for bottle-conditioning.

Safbrew S-33 - Robust, high alcohol tolerant yeast for a wide range of top fermented beers.

Safbrew WB-06 - A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers. The choice of Wheat or Weizen bier fans.

Safbrew Abbaye - Recommended to brew abbey type beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas.

Nottingham Ale – A versatile ale yeast capable of fermenting a wide range of beer styles.

BRY-97 American West Coast Ale – A quick starting ale yeast capable of vigorous fermentation, with medium to high attenuation.

Belle Saison – An ale yeast selected for its ability to produce great Saison-style beers. Quick start, vigorous fermentation, low flocculation, high attenuation, and high alcohol tolerance.

Windsor Ale – A true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

Muntons Active Brewing - A popular favorite for many years among the homebrew community worldwide, gaining an enviable reputation for its consistent healthy performance, its hardy nature and its clean finish.

Muntons Premium Gold - a particular favorite for brewers of all malt beer recipes or recipes that call for a high percentage of malt in the grist formulation. It has the ability to resist ‘sticking’ a problem often experienced with all malt recipe beers. It has excellent crusting characteristics; the yeast residue sticks to the bottom of the fermenter, bottle or pressure barrel in a firm mass, resisting disturbance, meaning you get more beer, less waste.

*Cider House Premium Cider* - A high ester-producing strain, creating exceptional flavor. Trace nutrition has been included in this sachet to ensure the best possible cider quality through good healthy yeast. Our active dried yeast is suitable for all types of ciders and is able to ferment under various conditions.


WHITE LABS LIQUID YEAST:

WLP001 California Ale - 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: Medium, Ideal Fermentation Temp: 68-73 F, Alcohol Tolerance: High}

WLP002 English Ale - 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, Ideal Fermentation Temp: 65-68 F, Alcohol Tolerance: Medium}

WLP004 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, Ideal Fermentation Temp: 65-68 F, Alcohol Tolerance: Medium-High}

WLP005 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, Ideal Fermentation Temp: 65-70 F, Alcohol Tolerance: Medium}

WLP007 Dry English Ale - Clean, highly flocculent, 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: Medium to High, Ideal Fermentation Temp: 65-70 F, Alcohol Tolerance: Medium-High}

WLP008 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, slightly less 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: Medium to Low, Ideal Fermentation Temp: 68-73 F, Alcohol Tolerance: Medium}

WLP011 European Ale - 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, Ideal Fermentation Temp: 65-70 F, Alcohol Tolerance: Medium}

WLP013 London Ale - 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, Ideal Fermentation Temp: 66-71 F, Alcohol Tolerance: Medium}

WLP017 Whitbread Ale Yeast – (Seasonal: Mar – Apr) Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily. {Attenuation: 67-73%, Flocculation: High, Ideal Fermentation Temp: 66-70 F, Alcohol Tolerance: Medium}

WLP023 Burton Ale - 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, Ideal Fermentation Temp: 68-73 F, Alcohol Tolerance: Medium}

WLP028 Edinburgh Scottish Ale - 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, Ideal Fermentation Temp: 65-70 F, Alcohol Tolerance: Medium-High}

WLP029 German Ale/Kolsch - 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, Ideal Fermentation Temp: 65-69 F, Alcohol Tolerance: Medium}

WLP036 Dusseldorf Alt - Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. {Attenuation: 65-72%, Flocculation: Medium, Ideal Fermentation Temp: 65-69 F, Alcohol Tolerance: Medium}

WLP041 Pacific Ale - A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. {Attenuation: 65-70%, Flocculation: High, Ideal Fermentation Temp: 65-68 F, Alcohol Tolerance: Medium}

WLP051 California Ale V - From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. {Attenuation: 70-75%, Flocculation: Medium to High, Ideal Fermentation Temp: 66-70 F, Alcohol Tolerance: Medium-High}

WLP060 American Ale Blend - 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 additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. {Attenuation: 72-80%, Flocculation: Medium, Ideal Fermentation Temp: 68-72 F, Alcohol Tolerance: Medium-High}

WLP080 Cream Ale Blend - This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. {Attenuation: 75-80%, Flocculation: Medium, Ideal Fermentation Temp: 65-70 F, Alcohol Tolerance: Medium-High}

WLP090 San Diego Super - A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. {Attenuation: 76-83% +, Flocculation: Medium to High, Ideal Fermentation Temp: 65-68 F, Alcohol Tolerance: High}

WLP099 Super High Gravity Ale - Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. {Attenuation:>80%, Flocculation: Medium, Ideal Fermentation Temp: 65-69 F, Alcohol Tolerance: Very High}

WLP300 Hefeweizen Ale - This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove notes traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. {Attenuation: 72-76%, Flocculation: Low, Ideal Fermentation Temp: 68-72 F, Alcohol Tolerance: Medium}

WLP320 American Hefeweizen Ale - 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, Ideal Fermentation Temp: 65-69 F, Alcohol Tolerance: Medium}

WLP351 Bavarian Weizen - 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." {Attenuation: 73-77%, Flocculation: Low, Ideal Fermentation Temp: 66-70 F, Alcohol Tolerance: Medium}

WLP380 Hefeweizen IV Ale – 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, Ideal Fermentation Temp: 66-70 F, Alcohol Tolerance: Medium}

WLP400 Belgian Wit Ale - Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. {Attenuation: 74-78%, Flocculation: Low to Medium, Ideal Fermentation Temp: 67-74 F, Alcohol Tolerance: Medium}

WLP500 Monastery Ale - From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. {Attenuation: 75-80%, Flocculation: Medium to Low, Ideal Fermentation Temp: 65-72 F, Alcohol Tolerance: High}

WLP510 Bastogne Belgian Ale - A high gravity, historic Belgian 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, Ideal Fermentation Temp: 66-72 F, Alcohol Tolerance: High}

WLP530 Abbey Ale – Used to produce traditional Belgian 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. {Attenuation: 75-80%, Flocculation: Medium to High, Ideal Fermentation Temp: 66-72 F, Alcohol Tolerance: High}

WLP545 Belgian Strong Ale - 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. {Attenuation: 78-85%, Flocculation: Medium, Ideal Fermentation Temp: 66-72 F, Alcohol Tolerance: High}

WLP550 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 flavors dominate the profile, with less fruitiness then WLP500. {Attenuation: 78-85%, Flocculation: Medium, Ideal Fermentation Temp: 68-78 F, Alcohol Tolerance: Medium-High}

WLP565 Belgian Saison I - 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, Ideal Fermentation Temp: 68-75 F, Alcohol Tolerance: Medium}

WLP566 Belgian Saison II - 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: 78-85%, Flocculation: Medium, Ideal Fermentation Temp: 68-78 F, Alcohol Tolerance: Medium}

WLP568 Belgian Style Saison Ale Blend - This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. {Attenuation: 70-80%, Flocculation: Medium, Ideal Fermentation Temp: 70-80 F, Alcohol Tolerance: Medium}

WLP570 Belgian Golden Ale - 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: 73-78%, Flocculation: Low, Ideal Fermentation Temp: 68-75 F, Alcohol Tolerance: High}

WLP575 Belgian Style Ale Blend - A blend of traditional Belgian monastery type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for traditional monastery type beer, or a myriad of beers that can be described as 'Belgian type'. {Attenuation: 74-80%, Flocculation: Medium, Ideal Fermentation Temp: 68-75 F, Alcohol Tolerance: Medium-High}

WLP630 Berliner Weisse Blend - A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. {Attenuation: 73-80%, Flocculation: Medium, Ideal Fermentation Temp: 68-72 F, Alcohol Tolerance: Medium-High}

WLP644 Saccharomyces “Bruxellensis” Trois - This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. {Attenuation: 85% +, Flocculation: Low, Ideal Fermentation Temp: 70-85 F, Alcohol Tolerance: Medium-High}

WLP645 Brettanomyces Claussenii - Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. {Attenuation: 70-85%, Flocculation: Low, Ideal Fermentation Temp: 85+ F, Alcohol Tolerance: Medium-High}

WLP650 Brettanomyces Bruxellensis - Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One historic brewery in Belgium uses this strain in secondary fermentation and bottling to produce their characteristic flavor. {Attenuation: 70-85%, Flocculation: Low, Ideal Fermentation Temp: 85+ F, Alcohol Tolerance: Medium-High}

WLP653 Brettanomyces Lambicus - High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. {Attenuation: 70-85%, Flocculation: Low, Ideal Fermentation Temp: 85+ F, Alcohol Tolerance: Medium-High}

WLP655 Belgian Sour Mix 1 - A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. {Attenuation: 70-80%, Flocculation: Medium-Low, Ideal Fermentation Temp: 80-85+ F, Alcohol Tolerance: Medium-High}

WLP665 Flemish Ale Blend - Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix. {Attenuation: 80-85% +, Flocculation: Low-Medium, Ideal Fermentation Temp: 68-80 F, Alcohol Tolerance: Medium-High}

WLP670 American Farmhouse Blend - 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 farmhouse ales, Saisons, and other Belgian-inspired beers. {Attenuation: 75-82%, Flocculation: Medium, Ideal Fermentation Temp: 68-72 F, Alcohol Tolerance: Medium-High}

WLP675 Malolactic Cultures - Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.

WLP677 Lactobacillus Delbrueckii Bacteria - This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. {Attenuation: 75-82%, Flocculation: Low, Ideal Fermentation Temp: 70-75 F, Alcohol Tolerance: Medium-High}

WLP800 Pilsner Lager - 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, Ideal Fermentation Temp: 50-55 F, Alcohol Tolerance: Medium}

WLP802 Czech Budejovice Lager - Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. {Attenuation: 75-80%, Flocculation: Medium, Ideal Fermentation Temp: 50-55 F, Alcohol Tolerance: Medium}

WLP810 San Francisco Lager - 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, Ideal Fermentation Temp: 58-65 F, Alcohol Tolerance: Medium-High}

WLP815 Belgian Lager - Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers. {Attenuation: 72-78%, Flocculation: Medium, Ideal Fermentation Temp: 50-55 F, Alcohol Tolerance: Medium-High}

WLP820 Oktoberfest/Marzen Lager - 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, Ideal Fermentation Temp: 52-58 F, Alcohol Tolerance: Medium-High}

WLP830 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, Ideal Fermentation Temp: 50-55 F, Alcohol Tolerance: Medium}

WLP833 German Bock Lager - 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, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. {Attenuation: 70-76%, Flocculation: Medium, Ideal Fermentation Temp: 48-55 F, Alcohol Tolerance: Medium-High}

WLP838 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, Ideal Fermentation Temp: 50-55 F, Alcohol Tolerance: Medium}

WLP840 American Lager - 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, Ideal Fermentation Temp: 50-55 F, Alcohol Tolerance: Medium}

WLP860 Munich Helles – (Seasonal: Mar - Apr)This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier. {Attenuation: 68-72%, Flocculation: Medium, Ideal Fermentation Temp: 48-52 F, Alcohol Tolerance: Medium}

WLP862 Cry Havoc - Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. {Attenuation: 66-70%, Flocculation: Low, Ideal Fermentation Temp: 55-58 F (Ideal Lagering: 32-37 F), Alcohol Tolerance: ?}

WLP940 Mexican Lager - From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. This is one of the best lager strains in the White Labs yeast bank; try it with any lager. {Attenuation: 70-78%, Flocculation: Medium, Ideal Fermentation Temp: 50-55 F, Alcohol Tolerance: Medium}



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