Brewing Yeast

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White Labs 001 California Ale Yeast - WLP001
White Labs 001 California Ale Yeast is famous for its clean fla...
White Labs 001 California Ale 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. Attenuation: 73-80% Flocculation: Medium Optimum Ferm. Temp: 68-73F Alcohol Tolerance: High (10-15%)
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White Labs 002 English Ale Yeast - WLP002
White Labs 002 English Ale Yeast is best suited for English sty...
White Labs 002 English Ale Yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This leaves behind a residual sweetness.PitchableAttenuation: 63-70%Flocculation: Very HighFerments best between 65-68*FAlcohol Tolerance: Medium
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White Labs 004 Irish Ale Yeast - WLP004
White Labs 004 Irish Ale Yeast is from one of the oldest stout ...
White Labs 004 Irish Ale Yeast is from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced with a light fruitiness and a slight dry crispness. Great for Irish Ales, Porters, Stouts, Browns, and Reds. Pitchable Attenuation: 69-74% Flocculation: Medium to High Ferments best between 65-68*F Al...
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White Labs 005 British Ale Yeast - WLP005
White Labs 005 British Ale Yeast produces malty beers. Try it i...
White Labs 005 British Ale Yeast produces malty beers. Try it in any Porter, Stout, Bitter, Pale, or Brown Ale.PitchableAttenuation: 67-74%Flocculation: Medium to HighFerments best between 67-74*FAlcohol Tolerance: Medium (5-10%)
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White Labs 007 Dry English Ale Yeast - WLP007
Clean, highly flocculant, and highly attenuative yeast. White L...
Clean, highly flocculant, and highly attenuative yeast. White Labs 007 Dry English Ale 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. ...
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White Labs 008 East Coast Ale Yeast - WLP008
White Labs 008 East Coast Ale Yeast Similar to WLP001 Californi...
White Labs 008 East Coast Ale Yeast Similar to WLP001 California Ale, with less attenuation and a little tartness. Very clean and low esters. Try in your blondes, pales, honey brews and even German alts. Pitchable Attenuation: 70-75% Flocculation: Medium to High Ferments best between 68-73*F Alcohol Tolerance: Medium (5-10%)
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White Labs 011 European Ale Yeast - WLP011
Malty, Northern European-origin. White Labs 011 European Ale Ye...
Malty, Northern European-origin. White Labs 011 European Ale Yeast has a 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. Pitchable Attenuation: 65-70% Flocculation: Medium Optimum Ferm. Temp: 65-70F...
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White Labs 023 Burton Ale Yeast - WLP023
From the famous town of Burton upon Trent, England, White Labs ...
From the famous town of Burton upon Trent, England, White Labs 023 Burton Ale Yeast is packed with character. It provides subtle fruity flavors like apple, honey, and pear. Great for all English styles.PitchableAttenuation: 69-75%Flocculation: MediumOptimum Ferm. Temp: 68-73*FAlcohol Tolerance: Medium (5-10%)
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White Labs 028 Edinburgh Ale Yeast - WLP028
Scotland is famous for their malty, strong ales. White Labs 028...
Scotland is famous for their malty, strong ales. White Labs 028 Edinburgh Ale Yeast will produce complex, flavorful Scottish style ales. Pitchable Attenuation: 70-75% Flocculation: Medium Optimum Ferm. Temp: 65-70*F Alcohol Tolerance: Medium - High (8-12%)
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White Labs 051 California Ale V Yeast - WLP051
From Northern California White Labs 051 California Ale V is mor...
From Northern California White Labs 051 California Ale V is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.PitchableAttenuation: 70-75%Flocculation: Medium to HighOptimum Ferm. Temp: 66-70FAlcohol Tolerance: Medium - High (8-12%)
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