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Catalog Index Yeasts for Beer Dry Yeasts: +++Ales +++Lagers White Labs Yeast: +++Ales +++Specialty Ales +++Lagers +++Platinum Series Yeasts for Wine | Mead | Cider: +++German Mead | Sherry +++Lalvin +++Redstar +++White Labs Site Map View Cart | Checkout Order By Phone Prices/Inventory subject to change without notice. |
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| What Should the Fermentation Profile Look Like? Normal fermentation will begin 5-15 hours after pitching the yeast. During this "lag phase", yeast become acclimated to their environment and uptake sugars and oxygen they will need for the fermentation. The first sign of fermentation activity will be a raised airlock. This signals CO2 production. A fine layer of foam will then form on top of the liquid. Within a few hours the head will get rocky and the airlock will quickly expel CO2. Fermentation will usually be complete in 5-20 days. If there is not enough room for foam, the foam may get into the airlock and then blow the airlock off the container! So be careful and allow plenty of headspace, or use a blowoff tube for the first 3 days. The airlock will bubble very slowly, and the yeast will begin to drop to the bottom of the fermentor. Check the gravity, if fermentation is complete and yeast is still on top of the beer, either cool the fermentor to force the yeast down or transfer the beer into a different container. Now the beer is ready to keg or bottle! |
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 White Labs Liquid Specialty Ale YeastNote! To preserve the viability of our liquid yeasts we ship them priority mail with an ice pack. Additional handling fees apply for this assurance of quality products. The remainder of your order may be shipped separately. |
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| WLP530: Abbey Ale Yeast: 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 Fermentation Temp: 66-72° F item #3456 the price $7.25 + $4.50 handling fee  |
WLP320: American Hefeweizen Ale Yeast: 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 Fermentation Temp: 65-69° F item #3445 the price $7.25 + $4.50 handling fee |
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| WLP550: Belgian Ale Yeast: 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 Fermentation Temp: 68-78° F item #3457 the price $7.25 + $4.50 handling fee |
WLP570: Belgian Golden Ale Yeast 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 Optimum Fermentation Temp: 68-75°F item #3459 the price $7.25 + $4.50 handling fee |
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| WLP565: Belgian Saison I Yeast: 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 Fermentation Temp: 68-75° F item #3458 the price $7.25 + $4.50 handling fee |
WLP400: Belgian Wit Ale Yeast: Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78% Flocculation: Low to Medium. Optimum Fermentation Temp: 67-74° F item #3450 the price $7.25 + $4.50 handling fee |
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| WLP300: Hefeweizen Ale Yeast: 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 Fermentation Temp: 68-72° F item #3440 the price $7.25 + $4.50 handling fee |
WLP380: Hefeweizen IV Ale Yeast: 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 Fermentation Temp: 66-70° F item #3447 the price $7.25 + $4.50 handling fee |
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| WLP500: Trappist Ale Yeast: 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: Medium to low. Optimum Fermentation Temp: 65-70° F Lower temperatures (under 65° F) will result in less fruity and more earthy beers. Many authentic Trappist style beers are brewed at 75° F item #3455 the price $7.25 + $4.50 handling fee |
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