White Labs Liquid Yeast
Founded by California homebrewers in 1995, White Labs liquid yeast will always have a special place in our catalog. But it’s their groundbreaking innovation that makes White Labs yeast strains the choice of pro brewers and homebrewers everywhere. From the first pitchable liquid yeasts ever developed, to patented FlexCell™ and PurePitch® packaging that grows and ships yeast in the same uncontaminated container, White Labs guarantees the highest purity and concentration of liquid yeast cells in the industry -- made to contain 100 billion cells per package.
Whether you choose their first and best-selling strain, WLP001 White Labs California Ale, or any of the yeast lab’s many ale, lager, specialty/Belgian, wine, mead, cider, limited release or wild yeast strains, you’re guaranteed optimal performance.
White Labs recommends using one fresh liquid yeast package to ferment an up to 1.050 original gravity 5-gallon batch of homebrew. White Labs states their packaging is made to contain 100 Billion cells and notes the range is 60 to 120 Billion cells per package.
Check out our Video Course - Ingredient Series: Yeast for in-depth info on Yeast.
Super High Gravity Ale Yeast ;from White Labs originates from England and can handle up to 25% abv! Great yeast to help restart stuck fermentations...View full details
Used in the production of traditional, authentic wheat beers. Produces the banana and clove nose and leaves the desired cloudy look of traditional...View full details
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 extremel...View full details
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tol...View full details
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 a...View full details
One of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. This ye...View full details
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Apparent attenuation: 74-78%. Flocculation: low--medium. Op...View full details
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for clas...View full details
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This elimin...View full details
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 gra...View full details
This strain is actually a blend of classic New England-style IPA strains. Coastal Haze produces beers with a hazy appearance and tropical, fruit-f...View full details
A classic ESB strain from one of England largest breweries. This yeast is best suited for English style ales including milds, bitters, porters, and...View full details
More fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.From Northern Cali...View full details
Ideal for Kölsch and Alt, also good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. Sulfur produced during fermen...View full details
Produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds a...View full details
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. High atte...View full details
This yeast produces a clean, malty beer with pleasant ester characters that can be described as “bready.” It ferments successfully and cleanly at h...View full details
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of...View full details
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations...View full details