Yeasts

Id Name Attenuation Manufacturer Desc Proper Name Actions
246  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
257  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
263  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
266  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
320  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
321  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
492  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
625  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
626  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
630  WLP013 London Ale Yeast  73    White Labs WLP013 London Ale Yeast  View Edit Delete
141  WLP029 German Ale/Kolsch Yeast  75    White Labs WLP029 German Ale/Kolsch Yeast  View Edit Delete
142  WLP029 German Bock 833  75  This yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is also well balanced.   White Labs WLP029 German Ale/Kolsch Yeast  View Edit Delete
146  WLP036 Dusseldorf Ale Yeast  68    White Labs WLP036 Dusseldorf Ale Yeast  View Edit Delete
208  WLP051 CALIFORNIA ALE V YEAST   75  CALIFORNIA ALE V YEAST   WLP051 CALIFORNIA ALE V YEAST   View Edit Delete
261  WLP300 Heffeweizen Ale Yeast  74  A yeast used in traditional German wheat beers. It produces the associated banana & clove aromas and cloudiness common to these beers. Ferments well between 20-22 degrees Celsius. It has medium alcohol tolerance.  WLP300 Heffeweizen Ale Yeast  View Edit Delete
243  WLP320 AMERICAN HEFEWEIZEN ALE YEAST  73  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 sulphur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. CHARACTERISTICS Attenuation - 70-75% Flocculation - Low Optimum Ferment Temp. - 18-20°C Alcohol Tolerance - Medium   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
258  WLP320 AMERICAN HEFEWEIZEN ALE YEAST  73  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 sulphur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. CHARACTERISTICS Attenuation - 70-75% Flocculation - Low Optimum Ferment Temp. - 18-20°C Alcohol Tolerance - Medium   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
161  WLP400  76    Safbrew WB-06 Wheat Yeast  View Edit Delete
140  WLP565 Belgian Saison I Yeast  65  Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.   WLP565 Belgian Saison I Yeast  View Edit Delete
156  WLP565 Belgian Saison I Yeast   65  White Labs WLP565 Belgian Saison I Yeast Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.   Du Pont strain  View Edit Delete

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Actions

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