White Labs Pitchable

Ale Yeast

WLP001 California Ale Yeast. 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. Apparent attenuation: 73-80%. Flocculation: high. Optimum temp: 68°-73° F

#YP001

WL California Ale

$5.99 EACH

WLP002 English Ale Yeast. A classic ESB strain from one of England's largest 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. NOTE: Due to the high degree of flocculation, this yeast has a very clumpy appearance in the package. Apparent attenuation: 63-70%. Flocculation: very high. Optimum temp: 65°-68° F

#YP002

WL English Ale Yeast

$5.99 EACH

WLP004 Irish Ale Yeast. 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. Apparent attenuation: 69-74%. Flocculation: medium–high. Optimum temp: 65°-68° F

WLP005 British Ale Yeast. 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. Apparent attenuation: 67-74%. Flocculation: high. Optimum temp: 65°-70° F

#YP005

WL British Ale Yeast

$5.99 EACH

WLP007 Dry English Ale Yeast. 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. Apparent attenuation: 70-80%. Flocculation: high. Optimum temp: 65°-70° F

#YP007

WL Dry English Ale

$5.99 EACH

WLP008 East Coast Ale Yeast. 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. Apparent attenuation: 70-75%. Flocculation: low–medium. Optimum temp: 68°-73° F

#YP008

WL East Coast Ale

$5.99 EACH

WLP011 European Ale Yeast. 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. Apparent attenuation: 65-70%. Flocculation: medium. Optimum temp: 65°-70° F

WLP013 London Ale Yeast. 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. Apparent attenuation: 67-75%. Flocculation: medium. Optimum temp: 66°-71° F

#YP013

WL London Ale

$5.99 EACH

WLP023 Burton Ale Yeast. 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. Apparent attenuation: 69-75%. Flocculation: medium. Optimum temp: 68°-73° F

#YP023

WL Burton Ale Yeast

$5.99 EACH

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. Does not ferment well less than 62° F, unless active fermentation is underway. Some Scottish ales are fermented below 62° F, but with this yeast strain, 65-65° F will produce desired results. Apparent attenuation: 70-75%. Flocculation: medium. Optimum temp: 65°-70° F

#YP028

WL Edinburgh Ale

$5.99 EACH

WLP029 German Ale/Kölsch Yeast. 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. Does not ferment well less than 62° F, unless during active fermentation. Apparent attenuation: 65-69%. Flocculation: medium. Optimum temp: 65°-69° F

#YP029

WL German Ale/Kolsch

$5.99 EACH

WLP041 Pacific Ale Yeast. 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. Apparent attenuation: 65-70%. Flocculation: high. Optimum temp: 65°-68° F

#YP041

WL Pacific Ale

$5.99 EACH

WLP051 California Ale V Yeast. 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. Apparent attenuation: 70-75%. Flocculation: medium–high. Optimum temp: 66°-70° F

#YP051

WL California V

$5.99 EACH

WLP060 American Ale Yeast Blend. This blend celebrates the strengths of California - clean, neutral fermentation, and versatile usage. It adds two other strains that belong in the same "clean/neutral" flavor category. The additional strains create complexity to the finished beer, and will taste more lager-like than just WLP001. Hops flavors and bitterness are accentuated, but not to the extreme of WLP001. Slight sulfur will be produced during fermentation. Apparent attenuation: 72-80%. Flocculation: medium-high. Optimum temp: 68°-73° F

#YP060

WL American Ale Blend

$5.99 EACH

WLP080 Cream Ale Yeast Blend. A blend of ale and lager yeast strains that work together to create a clean, crisp, light beer. 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. Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 65°-70° F

#YP080

WL Cream Ale Yeast Blend

$5.99 EACH

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. Apparent attenuation: 72-76%. Flocculation: low. Optimum temp: 68°-72° F

#YP300

WL Hefeweizen Yeast

$5.99 EACH

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. Apparent attenuation: 70-75%. Flocculation: low. Optimum temp: 65°-69° F

#YP320

WL US Hefeweizen

$5.99 EACH

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. Apparent attenuation: 73-80%. Flocculation: low. Optimum temp: 66°-70° F

#YP380

WL Hefeweizen IV

$5.99 EACH

WLP400 Belgian Wit Ale Yeast. Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Apparent attenuation: 74-78%. Flocculation: low–medium. Optimum temp: 67°-74° F

#YP400

WL Belgian Wit Ale

$5.99 EACH

WLP500 Trappist Ale. 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. Lower temperatures (under 65° F) will result in less fruity and more earthy beers. Many authentic Trappist style beers are brewed at 75° F. Apparent attenuation: 73-78%. Flocculation: medium–low. Optimum temp: 65°-70° F

#YP500

WL Trappist Ale Yeast

$5.99 EACH

WLP530 Abbey Ale Yeast. Used to produce Trappist 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. Apparent attenuation: 66-72%. Flocculation: medium–high. Optimum temp: 66°-72° F

#YP530

WL Abbey Ale

$5.99 EACH

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. Apparent attenuation: 72-78%. Flocculation: medium. Optimum temp: 68°-78° F

#YP550

WL Belgian Ale

$5.99 EACH

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. Apparent attenuation: 65-75%. Flocculation: medium. Optimum temp: 68°-75° F

#YP565

WL Saison I Yeast

$5.99 EACH

WLP568 Belgian Style Saison Ale Yeast. This blend melds Belgian style ale and saison strains that 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. Apparent attenuation: 70-80%. Flocculation: medium. Optimum temp: 70°-80° F

#YP568

WL Belgian Saison Yeast Blend

$5.99 EACH

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. Apparent attenuation: 75-80%. Flocculation: low. Optimum temp: 68°-75° F

#YP570

WL Belgian Golden Ale

$5.99 EACH

WLP575 Belgian Style Ale Yeast Blend. A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. Apparent attenuation: 74-80%. Flocculation: medium. Optimum temp: 68°-75° F

Lager Yeast

WLP800 Pilsner Lager Yeast. 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. Apparent attenuation: 72-77%. Flocculation: medium–high. Optimum temp: 50°-55° F

#YP800

WL Pilsner Lager

$5.99 EACH

WLP802 Czech Budojovice Lager Yeast. Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 50°-55° F

WLP810 San Francisco Lager Yeast. 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 märzens, pilsners and other style lagers. Apparent attenuation: 58-65%. Flocculation: high. Optimum temp: 58°-65° F

#YP810

WL San Francisco Lager

$5.99 EACH

WLP820 Oktoberfest/Märzen Lager Yeast. 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. Apparent attenuation: 65-73%. Flocculation: medium. Optimum temp: 52°-58° F

#YP820

WL Oktoberfest Lager

$5.99 EACH

WLP830 German Lager Yeast. 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 märzen. Apparent attenuation: 74-79%. Flocculation: medium. Optimum temp: 50°-55° F

#YP830

WL German Lager

$5.99 EACH

WLP833 German Bock Lager Yeast. 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. Apparent attenuation: 70-76%. Flocculation: medium. Optimum temp: 48°-55° F

#YP833

WL Bock

$5.99 EACH

WLP838 Southern German Lager Yeast. This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Apparent attenuation: 68-76%. Flocculation: medium–high. Optimum temp: 50°-55° F

#YP838

WL South German Lager

$5.99 EACH

WLP840 American Lager Yeast. This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 50°-55° F

#YP840

WL American Lager

$5.99 EACH

WLP862 Cry Havoc. This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer 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. Papazian has had "Cry Havoc" in his yeast stable since 1983. When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning. Apparent attenuation: 66-70%. Flocculation: medium-low. Optimum temp: 55°-74° F

#YP862

WL Cry Havoc Yeast

$5.99 EACH

Wine, Mead and Cider Yeast

WLP715 Champagne. Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Apparent attenuation: >75%. Flocculation: low. Optimum temp: 70°-75° F

#YP715

WL Champagne Yeast

$5.99 EACH

WLP720 Sweet Mead/Wine Yeast. A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. Apparent attenuation: <75%. Flocculation: low. Optimum temp: 70°-75° F

#YP720

WL Sweet Mead Yeast

$5.99 EACH

WLP730 Chardonnay White Wine Yeast. Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. Apparent attenuation: >80%. Flocculation: low. Optimum temp: 50°-90° F

#YP730

WL Chardonnay Yeast

$5.99 EACH

WLP740 Merlot Red Wine Yeast. Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon. Apparent attenuation: >80%. Flocculation: low. Optimum temp: 60°-90° F

#YP740

WL Merlot Yeast

$5.99 EACH

WLP760 Cabernet Red Wine Yeast. High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc. Apparent attenuation: >80%. Flocculation: low. Optimum temp: 60°-90° F

#YP760

WL Cabernet Yeast

$5.99 EACH

WLP775 English Cider Yeast. 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. Apparent attenuation: >80%. Flocculation: medium. Optimum temp: 68°-75° F

Cold Ice Packs

When ordered with any of our liquid yeast products, we will package your yeast with one or more Cold Ice Packs. This will reduce the effect of heat on your yeast during transit. Although most packs of yeast we ship arrives in viable condition, Cold Ice Packs are an inexpensive insurance policy. Not needed for dry yeast.

#7056

Cold Ice Pack

$0.75 EACH