Brewing Yeast

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White Labs 029 German Kolsch Yeast - WLP029
White Labs German Kolsch Yeast works great in Kolsch and Alt st...
White Labs German Kolsch Yeast works great in Kolsch and Alt style beers. The slight sulfur produced during fermentation will disappear with age and leave a super-clean, lager-like ale. Pitchable Attenuation: 72-78% Flocculation: Medium Optimum Ferm. Temp: 65-70*F Alcohol Tolerance: Medium (5-10%)
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White Labs 013 London Ale Yeast - WLP013
Dry, malty ale yeast. White Labs London Ale Yeast provides a co...
Dry, malty ale yeast. White Labs London Ale Yeast provides a complex, oaky ester character to your brew. Hop bitterness comes through well. This yeast is great for British pale ales, porters, and stouts. Does not flocculate as well as the 002 or 005. Pitchable Attenuation: 65-75% Flocculation: Medium Optimum Ferm. Temp: 66-71*F Alcohol Toleran...
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White Labs 036 Dusseldorf Alt Yeast - WLP036
Traditional Alt yeast from Dusseldorf, Germany. White Labs Duss...
Traditional Alt yeast from Dusseldorf, Germany. White Labs Dusseldorf Alt Yeast produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. Pitchable Attenuation: 68.5% Flocculation: Medium Optimum Ferm. Temp: 65-69�F Alcohol Tolerance: Medium (5-10%)
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White Labs 300 Hefeweizen Ale Yeast - WLP300
White Labs 300 Hefeweizen Ale Yeast is used to produce authenti...
White Labs 300 Hefeweizen Ale Yeast is used to produce authentic, traditional wheat beers. It produces a banana and clove nose, with a cloudy look that is traditionally associated with a German wheat.PitchableAttenuation: 72-76%Flocculation: LowOptimum Ferm. Temp: 68-72*FAlcohol Tolerance: Medium (5-10%)
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White Labs 320 American Hefeweizen Yeast - WLP320
White Labs 320 American Hefeweizen Yeast produces a cloudy beer...
White Labs 320 American Hefeweizen Yeast produces a cloudy beer, but unlike WLP300, this yeast produces a very light banana, clove nose. Some sulfur is produced during fermentation but disappears with age. A great yeast to use in any fruit wheat (cherry wheat, raspberry wheat, blackberry wheat...) Pitchable Attenuation: 70-75% Flocculation: Low O...
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White Labs 380 Hefeweizen IV Ale Yeast - WLP380
White Labs 380 Hefeweizen IV Ale Yeast has large clove and phen...
White Labs 380 Hefeweizen IV Ale Yeast has large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. Pitchable Attenuation: 73-80% Flocculation: Low Optimum Ferm. Temp: 66-70F Alcohol Tolerance: Medium (5-10%)
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White Labs 400 Belgian Wit Ale Yeast - WLP400
White Labs 400 Belgian Wit Ale YeastSlightly phenolic and tart,...
White Labs 400 Belgian Wit Ale YeastSlightly phenolic and tart, this is the yeast used to produce Wit in Belgium. Pitchable Attenuation: 74-78% Flocculation: Low to Medium Optimum Ferm. Temp: 67-74*F Alcohol Tolerance: Medium (5-10%)
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White Labs 500 Trappist Ale Yeast - WLP500
White Labs Monastery Ale Yeast produces the distinctive fruitin...
White Labs Monastery Ale Yeast produces the distinctive fruitiness and plum characteristics. Excellent for high gravity beers, Belgian ales, dubbels and trippels. Pitchable Attenuation: 73-78% Flocculation: Low to Medium Optimum Ferm. Temp: 65*F Alcohol Tolerance: Medium-High (8-12%)
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White Labs 530 Abbey Ale Yeast - WLP530
Used in two of the six Trappist breweries remaining in the worl...
Used in two of the six Trappist breweries remaining in the world, White Labs Abbey Ale Yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Pitchable Attenuation: 73-78% Flocculation: Medium to High Optimum Ferm. Temp: 66-72F Alcohol Tolerance: Medium-Hi...
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White Labs 550 Belgian Ale Yeast - WLP550
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White ...
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with White Labs Belgian Ale Yeast. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Pitchable Attenuation: 72-78% Flocculation: Medium Optimum Ferm. Temp: 68-78F Alcohol To...
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