White Labs WLP099 Super High Gravity Ale

SKU# YP099

Flat Rate Shipping only $7.99 only from Northern Brewer
Can ferment up to 25% alcohol. From England.
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$7.99

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Product Details
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. Optimum Fermentation Temperature: 65-69°F. Alcohol Tolerance: Very High.
Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleN/A
Min Fermenting Temp65
Max Fermenting Temp69
FlocculationMedium
Min Attenuation %80
Max Attenuation %No
Reviews
4.4 / 5.0
9 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
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1
Wow!
Holy S&%T!Had 5 gallons grape juice and fruit presss in a 10 gal carboy. Made a starter with one pint warm water, one spoon sugar, one spoon flour, and added 1/4 of the vial of WLP099. Warmed to 70 degrees F, let it sit for an hour. Added it to the carboy, and within moments, there was so much activity the juice actually looked like it was slowly boiling. Amazing stuff. Tempted to just let this go to completion just to see what it does!Ordered it last Friday, it arrived today (Wednesday). Great product, great shipping. Thank you Northern Brewer!
February 19, 2014
highly energetic
I pitched 1 vial of this into the Samichlaus Bier recipe in "Clone Brews" by Tess and Mark Szamatulski according to the directions on the vial. Initial gravity was 1.094, far less than the predicted 1.135. I think it started fermenting even before I put the cover on the fermenter then it stopped when it cooled to 65, so I let the wort warm up to about 72 degrees. Then it took off and blew off the airlock so I ran a 3/8" i.d. blowoff hose into a bucket. It produced a copious stream of bubbles every thirty seconds or so. I transferred the batch several times to remove the sediment, but it remained cloudy for over two months until after I added the champagne yeast. Primed the beer this morning with the third type of yeast. Tasted a bit like a sweet brandy at this stage. I'm going to try this yeast next in an Imperial IPA that I don't have to wait a year for.
March 9, 2012
Does the job
I used two vials of this yeast in a gallon starter on huge Imperial stout. 14 LBS of grain and 6 pounds of Northern Brewer Dark malt extract. I pitched it warm around 73-75 degree while oxygenating, aquarium pump not pure. I then oxygenated it again about 4 hours later...There was already signs of a small Krausen. Needless to say another 3 hours later there was nothing I could do but let it go. I bought the wrong size blow off tube so it just overflowed onto a towel. Most impressive fermentation I have ever had. The beer just got moved to the keg this morning and taste good. I let it sit on oak/coffee/chicory root for a week so I'm going to let it mellow for awhile as the oak is pretty dominate right now. Overall very happy and I will be using this again.
January 3, 2012
I love this yeast!
I love this yeast!
July 21, 2016
Wow
This is the first time I used this yeast and I will use this yeast again. OG was 1.126 after 2 weeks FG was 1.011. The first taste of the beer was like a shot of vodka. I was shocked when I took the FG reading. I used a small starter. While mashing, I mixed 3 vials with DME and nutrients, no stir plate. I aerated with a mixing attachment on a power drill for 5 mins before pitching, then I just let it go.
March 24, 2012
Saved my stout
Used this to un-stick an imperial stout that I stupidly let get to 58F in my basement during primary. Tried to reyeast with WLP090 (San Diego Super) to no avail. Made a 1L starter and pitched this, reached terminal gravity in a few days.
January 17, 2014
GREAT ABV
The high gravity yeast worked very well for me. I used it with Irish stout malt, some caramel and special roast. It does make the beer a bit more bitter than expected. I achieved a 8.5 on my first try. I'm sure my next one will be higher.
February 20, 2016
Great but works slowly
I bought this yeast twice now to finish off a giant imperial stout that had stalled at 1.050 and to make a barleywine. The yeast did restart the fermentation and dropped the gravity, however it likes to ferment very slowly. I made the barleywine and 3 weeks later its still going. I works well as advertised but the slow fermentation is the only downside i see.
December 5, 2013
worthless!
i have never had a problem starting a starter until this worthless stuff! tried twice with the same results...DEAD! went back to wyeast 3787 Trappist high gravity and back to trouble free starters.
December 11, 2012
Q&A
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Browse 2 questions Browse 2 questions and 4 answers
I brewed a barleywine and small beer (parti-gyle, OG 1.113 and 1.048 respectively), pitched with roughly 3 liter WLP099 starter split between the two (bulk of it in the barleywine). Both are still chugging away after more than three weeks (small beer much more slowly) and there's no sign of the yeast dropping out anytime soon. Is this normal? Should I do anything with it or just let it ride?
B E on Feb 10, 2016
BEST ANSWER: Hi Shane,

Before making any changes, the first thing I would do would be to take a gravity reading with a hydrometer. This will let you know exactly how far along fermentation is, or if it has already finished. Airlocks sometimes tell lies; you can have fermentation without any bubbles (co2 is escaping elsewhere), or you can have bubbles without any fermentation at all (simply co2 coming out of suspension).

So I would take some readings, and see if the gravity changes over the next few days. Let me know what's it at and I can give more specific advice!

If you don't have a hydromter, then I wouldn't worry about it. Let it keep fermenting. You don't have to worry about autolysis til about the fourth week.

Cheers!

Charles
Can I use this in a 5 gallon batch for Imperial oatmeal stout
RICHARD H on Nov 21, 2015
BEST ANSWER: Hi Jerry

Sure

this one will work

especially if your expected ABV is going to be extremely high. Another option would be WLP028

which is the strain that we recommend for our Imperial Stout kits.

Cheers!

Charles

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