WLP066 London Fog Ale - White Labs Yeast
This yeast strain does an excellent job creating juicy, fruity character perfect for New England-style IPAs. The medium-ester profile and moderate attenuation leaves a bit of a residual sweetness that helps accentuate the malt and hop flavors and aromas.
*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||New England IPA, IPA Ale Yeast|
|Min Fermenting Temp||64|
|Max Fermenting Temp||72|
Easily drinkable ale with velvety smooth mouthfeel! Fermented two 5-gallon batches of my well hopped 10 Plato blonde ale. Apparent attenuation was 92% and 88% for 26 and 23 day fermentation at 69°F and 66°F, respectively. Background yeast flavors support Michigan sourced hops and Oregon sourced Pilsner malt. The only difference between batches was that the May bottled batch was slightly hazy or nearly clear and July bottled batch was still hazy. London Fog will settle if given enough time. London Fog yeast is a great yeast for the home brewer.
Perfect for brewing hazy IPA
Mosiac and Palisade hops; sorghum malt; Hawthorn leaves; ginger; orange peel.
Yeast is an interesting strain. Earthy, full-bodied; will be using this again.
My new favorite yeast. I’ve used it 4 times (three were second generation) and had great results every time. Adds subtle fruity flavor to compliment hoppy beers, leaves the beer cloudy, which I prefer. I had a blow off every time so be ready for that. The best results I had were pitching near 60, raising to 66, then raising a degree every day up to 72 and holding it there until kegging on day 10.
Have used this in everything from an NEIPA to Old Ales and Imperial Stouts. It has handled them all robustly. Use at low temps for more muted esters - 64-65.