White Labs WLP320 American Hefeweizen

SKU# YP320

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The strain used for the Oregon style American Hefeweizen. Produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

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$7.99

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Product Details

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

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleAmerican Ale
Min Fermenting Temp65
Max Fermenting Temp69
FlocculationLow
Min Attenuation %70
Max Attenuation %75
Reviews
3.7 / 5.0
6 Reviews
5 Stars
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Reliable
Arrived with a tiny leak but working like a charm in the fermenter.
December 29, 2013
Great yeast for a wheat
Used this yeast for the first time - let it come to room temp over 5 hours of time, giving it a shake every couple of hours - pitched @ 72 F - had about 14 hours of lag time then it really took off.The banana and clove are VERY gentle and subtle (kept it at a constant 67 F). This yeast goes really well with Fuggles!
January 24, 2012
Good Yeast
Created a low Banana/Clove esters. Not overwhelming like some other yeasts. Had to rouse the yeast, to get it back into suspension a couple of times to fully attenuate the wort. Overall it produced an excellent Hefeweizen.
March 7, 2012
very happy
UNLIKE THE DISCRIPTION THERE IS NO BANANNA OR CLOVE FLAVOR I CANT CONPLAIN ABOUT THAT, ALSO THIS BEER IS CRYSTAL CLEAR, I BREWD THE HONEY WEIZEN ALL GRAIN AND USED THIS, I USED A WHIRFLOC TAB, THIS IS ALSO THE FIRST BEER I DIDNT HAVE TIME TO DO A SECONDARY FERMENTATION SO IT WAS CARBOY 2 WEEKS THEN THE KEG BUT THE POINT IM GETTING AT IS THAT IT TOOK ALONG TIME FOR THE YEAST FLAVOR TO MELLOW OUT, IT TASTET LIKE I WAS DRINKING VIALS OF YEAST, 3 MONTHS AFTER THE BREW IT IS TASKING ABSOUTLY AMAZING, THE BEER WAS SPOSED TO BE A 4 WEEK BEER IF I REMEMBER CORRECTLY.. I WOUILD DEFINATLY USE THIS YEAST AGAIN... SORRY FOR SPELLING ERRORS! HAPPY BREWING!!!!! CHEERS!!!
July 2, 2014
Know what you're trying for.
The yeast still created the "banana" or "clove" tastes/aromatics. if that's what you're going for, then it's right. However, I was going for a Goose Island 312 which is cleaner and hopper. So, in that regard I made a bad decision.
September 28, 2010
Not worth it
I bought the WL-320 vial for my first partial mash batch and am hugely disappointed. I followed the instructions on the vial, watched my temps and aerated thoroughly. After two days with no activity (and a good seal on a new fermenter) I checked the White Labs website to see if a two day lag time is normal. According to an answer in the FAQ section answering the same question I had, "Sometimes they just need some agitation, which is sort of what happened when the dry yeast was added." The answerer continues to say that the newly added dry yeast is not actually what begins fermenting. It is the liquid yeast getting a "kick-start" from the dry. So then, what is the point of me paying seven dollars for a liquid yeast when it will only work after being activated by a dry yeast? I think Wyeast just got a new customer.
January 17, 2011
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