Search results for "London Fog yeast"

WLP653 produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavors Most often used in lambic style beers, Flanders, or sour brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP653 Brettanomyces lambicus offers high intensity Brett character of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. Use WLP653 for Lambic, Flanders Brown (Oud bruin), Flanders Red, Gose, Geuze and Berliner Weisse beers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: N/A Flocculation: Low Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 85°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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NECTAR is a unique yeast strain recommended for fruit-forward Pale Ales and IPAs Emphasizes fresh malt flavor while contributing fruit, citrus, and floral flavors Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 63-72°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value A fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Like all CellarScience yeast, NECTAR is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. NECTAR has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: NECTAR yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. NECTAR yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 63-72°F (18-22°C). Optimum Fermentation Temp: 63-72°F Flocculation: Medium Alcohol Tolerance: 12% ABV Similar Strains: N/A Attenuation: 75-80% Gluten-free CellarScience Yeast: For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

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A31 is a traditional strain that accentuates the malt character of Scottish and other malt forward styles Can also be used for other styles and works well in IPAs due to its clean fermentation character Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles. But don't put it in a corner, it can also be used for other styles and works well in IPAs due to its clean fermentation character. For a higher ester profile, use this ale yeast at the top end of the temperature range. Attenuation: 70-75% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 65-70°F Cell Count: 200 Billion Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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OYL-114 excels in maltier styles, including Dunkels & Märzens. A clean, crisp, lager strain that flocculates well and has a wide temperature range Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Omega's Bayern Lager strain is clean, crisp and ferments well at a wide range. It has good flocculation, and has both low sulfur and low diacetyl production. Bayern is thought to come from Munich’s oldest, traditional and vintage-vibed brewery.  Attenuation: 72-76% Flocculation: Medium Alcohol Tolerance: 9% ABV Optimum Fermentation Temp: 51-62°F Cell Count: 225 Billion Strain Type: Lagers   Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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1214 is a widely used and alcohol tolerant Abbey style yeast that is suitable for a variety of Belgian style ales  Produces a nice ester profile as well as slightly spicy alcohol notes Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. Attenuation: 74-78% Flocculation: Low Medium Alcohol Tolerance: 12% Optimum Fermentation Temp: 68-78°F Cell Count: 100 Billion Styles: Belgian Dark Strong Ale Belgian Dubbel Belgian Specialty Ale Belgian Tripel Christmas/Winter Specialty Spiced Beer Witbier For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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2124 is a Carlsberg type yeast—the most widely used lager strain in the world Produces a distinct malty profile with some ester character and a crisp finish Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete. Attenuation: 73-77% Flocculation: Low Medium Alcohol Tolerance: 9% Optimum Fermentation Temp: 45-68°F Cell Count: 100 Billion Styles: Baltic Porter Bière de Garde Bohemian Pilsner Classic American Pilsner Dark American Lager Doppelbock Dortmunder Export Eisbock German Pilsner (Pils) Maibock/Helles Bock Munich Dunkel Munich Helles Oktoberfest/Märzen Schwarzbier (Black Beer) Traditional Bock Vienna Lager For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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The only Turbo to use when the ambient temperature is above 91° F (33° C). Delivers excellent quality alcohol in hot conditions. Heat Wave is also the only yeast we recommend for `stacking`. Up to a 200 litre volume can be fermented using 8 sachets (providing the start liquid temperature and air temperature are both 68° F). Characteristics: Excellent quality alcohol in hot conditions. Max Sugar Quantity: 13.2 lbs (6 kg) Ideal Water Start Temp: 68° F (20° C) Ferment Temp Range: 68 - 104° F (20 - 40° C) Ideal Ferment Temp: 86° F (30° C) Approx. Ethanol %: 13.0%

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WLP810 is a unique lager strain that can ferment at a wide range of temperatures while retaining lager-like characteristics Traditionally used to brew the California common or steam beer styles PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! San Francisco Lager is a versatile lager strain primarily used to produce the California Common style of beer. This strain is unique in that it can ferment at temperatures of up to 65 degrees and still retain the clean lager characteristics with relatively low esters. Can also be fermented down to 50°F for production other styles of lagers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-75% Flocculation: High Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 58-65°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP029 is a fitting choice for German ales such as kölsch and altbier Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier. Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters. It performs exceptionally well at temperatures ranging from 65 to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation. Typically has low flocculation characteristics after the first generation. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 72-78% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 65-69°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Sensy™ yeast for whites and rosé was selected for its special ability to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under white winemaking conditions. Low acetaldehyde production is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for white wines, even under low temperature and NTU conditions. Sensy™ has a short lag phase and low nutrient demand. Respectful of varietal aromas, with balanced mouthfeel and freshness. Malolactic bacteria friendly. For best results, fermenting in the 54-64°F range is recommended. Tolerant up to 14.5% alcohol. Download the PDF Download the PDF

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WLP83 is well suited for bocks, doppelbocks, and Oktoberfest-style beers and has become a popular choice for classic American-style lagers Produces beers that are well balanced between malt and hop character PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! From the alps of southern Bavaria (cue the music), this yeast produces a beer that is beautifully balanced between malt and hop character. The excellent malt profile makes it well-suited for Bocks, Doppelbocks and Oktoberfest-style beers. A very versatile lager yeast, it is so well-balanced that is has gained tremendous popularity for use in Classic American-style Pilsners. Also good for Munich Helles-style lager beer. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-76% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 48-55°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP715 is great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors Neutral in character, and a strong fermenter PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP715 is a classic Champagne Yeast used to make champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. A clean, neutral yeast. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-90% Flocculation: Low Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 70-75°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP820 is great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers Leaves beer with a residual sweetness that promotes malt nuances while contributing to a balanced finish PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! This yeast produces a very malty, Bock-like style. It does not finish as dry as WLP830 German Lager. Give it a try in Oktoberfests and Bocks. The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times. Great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 65-73% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 52-58°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP920 finishes malty with a slight ester profile Recommended for Oktoberfests, bocks, and dark lagers PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! This is a great strain from White Labs that is used in the production of malt forward German Lagers. Makes a great Oktoberfest! From Southern Germany, WLP920 finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 66-73% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 50-55°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP060 is a blend of three strains that creates a clean and neutral fermentation character Ideal for use in many different American beer styles for crisp, clean lager-like character with accentuated hop flavors and bitterness PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! American Ale Yeast Blend celebrates the strengths of California ale yeast (WLP001) and two other unidentified strains that offer a clean, neutral fermentation and versatile usage. It is similar to WLP001, but with a wonderful Lager-like quality. Homebrewers have speculated that it may be a blend of the WLP001, WLP051 Cal IV, and WLP810 San Francisco Lager but this blend has never been proven. Hop flavors and bitterness are accentuated, but not to the extreme of WLP001 by itself. Slight sulfur will be produced during fermentation PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 72-80% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 68-72°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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BIODIVA is your solution for unlocking hidden aromatic potential and elevating textural quality across a range of wine styles From expressive whites to elegant reds and specialty wines, it delivers complexity, polish, and a distinct aromatic signature that sets your wines apart Elevate aromatic complexity and enhance mouthfeel in your wines BIODIVA is a specialized Torulaspora delbrueckii yeast selected for its ability to enhance aroma and texture in wine. Used in sequential inoculation with Saccharomyces cerevisiae, this strain releases bound aroma precursors and increases mouthfeel, resulting in expressive wines with a full, polished palate. Ideal for winemakers seeking to amplify floral, tropical, and pastry-like notes while improving balance and finesse in both whites and reds. Aromatic Release: High enzymatic activity unlocks terpene and thiol precursors, bringing forward notes of tropical fruit, citrus blossom, and white flowers. Improved Mouthfeel: Increases polysaccharide content during fermentation, contributing to roundness, perceived sweetness, and a smoother finish. Clean Fermentation Kinetics: Reduces volatile acidity and off-aromas when used in sequence with a compatible Saccharomyces strain. Alcohol Tolerance: Performs well in high-sugar musts, contributing up to 6% ABV before transition to secondary yeast. Temperature Range: Effective between 59–71°F (15–22°C), supporting gentle fermentation and controlled aromatic expression. Osmotolerant & Versatile: Withstands high-sugar environments—ideal for late-harvest, botrytized, or ice wines. Applications: White Wines: Especially suited for varieties such as Chardonnay, Chenin Blanc, Viognier, and Semillon—enhancing citrus, stone fruit, and floral aromas. Rosé Wines: Accentuates red berry notes, light florals, and textural depth. Aromatic Reds: Elevates fruit character in Pinot Noir, Grenache, and Merlot while softening tannin edges and increasing mid-palate volume. Late Harvest & Specialty Wines: Excellent for high-sugar musts where aromatic lift and softness are desired. Flavor Profile: Tropical & Stone Fruits: Releases aromatic esters reminiscent of mango, pineapple, and peach. Citrus & Floral Notes: Highlights elements of grapefruit, lemon zest, and orange blossom. Subtle Spice & Pastry Hints: Adds nuance with underlying notes of jasmine, brioche, and green tea. Creamy Mouthfeel: Builds body and roundness, resulting in a smooth and elegant palate impression. Usage: Inoculation Method: Begin fermentation with BIODIVA 15697. After 1.5–4°Brix of sugar depletion, inoculate with Saccharomyces cerevisiae to complete fermentation. Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) based on must conditions and desired impact. Fermentation Conditions: Maintain between 59–71°F (15–22°C). Ensure free SO₂ is below 15 ppm at the start. Nutrient Management: Supplement appropriately during fermentation to support yeast health and maximize aromatic expression.    

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2565 is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany Produces beer that will exhibit some of the fruity character of an ale, with a clean lager like profile Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. Attenuation: 73-77% Flocculation: Low Alcohol Tolerance: 10% Optimum Fermentation Temp: 56-70°F Cell Count: 100 Billion Styles: American Wheat or Rye Beer Berliner Weisse Bière de Garde Cream Ale Düsseldorf Altbier Fruit Beer Kölsch Northern German Altbier Spice, Herb, or Vegetable Beer For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.      

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1098 allows malt and hop character to dominate the profile Ferments dry and crisp, producing well-balanced beers with a clean and neutral finish Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C). Attenuation: 73-75% Flocculation: Medium Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-72°F Cell Count: 100 Billion Styles: Blonde Ale English Barleywine Northern English Brown Ale Robust Porter Scottish Export 80/- Scottish Heavy 70/- Scottish Light 60/- For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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WLP838 is a strong fermenter characterized by a malty finish, balanced aroma and great flocculation Produces slight sulfur and low diacetyl during fermentation. Diacetyl rest and conditioning are recommended PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl. It can produce some fantastically complex, malty beers but it is a little bit more unpredictable than WLP830. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 68-76% Flocculation: Medium to High Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 50-55°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Lalvin DV10 is the ideal choice for winemakers dedicated to producing elegant sparkling wines and bright, crisp still whites with clean aromatics and refined structure Whether perfecting a classic Champagne, refining a crisp Chardonnay, or creating a beautifully structured sparkling wine, DV10 guarantees clarity, balance, and exceptional quality Precision, stability, and clean fermentation for premium sparkling and still wines Lalvin DV10 is a robust and versatile yeast strain, originating from the Champagne region of France. Renowned for its clean fermentation profile and high alcohol tolerance, DV10 is ideal for producing sparkling wines, Champagne, and crisp still whites. Its consistent performance under challenging conditions makes it a preferred choice for winemakers seeking reliability and clarity in their wines . Clean Fermentation Profile: Produces minimal volatile acidity and low hydrogen sulfide (H₂S), preserving pure fruit character and aromatic clarity. High Alcohol Tolerance: Effective up to 18% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 50°F (10°C) and 95°F (35°C), suitable for both cold fermentations and warm climates. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a crisp, dry finish. Low SO₂ Production: Maintains bright, clean aromatics with minimal sulfite interference. High Flocculation: Settles efficiently post-fermentation, ensuring bright clarity. Applications: Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat styles, delivering fine bubbles and crisp aromatics. Champagne Production: Reliable under high pressure and low temperatures, producing elegant mousse and clean expression. Still Whites: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, preserving bright fruit and crisp acidity. High-Alcohol Fermentations: Excellent for fortified wines and late-harvest styles, with complete sugar conversion and balanced structure. Flavor Profile: Crisp Apple & Citrus: Sharp notes of green apple, lemon zest, and grapefruit dominate the palate. Mineral Freshness: Subtle minerality that enhances clean mouthfeel and bright finish. Floral & Light Herbaceous Notes: Delicate hints of white blossom and cut grass contribute to aromatic lift. Bright, Crisp Finish: Ensures a clean, refreshing palate with high clarity and purity. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain aromatic clarity. Secondary Fermentation: Perfect for bottle conditioning and sparkling wine production, supporting fine bubbles and bright clarity. Download the PDF Download the PDF

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S is recommended for neutral alcohol applications Well-suited for batch and continuous fermentations of molasses and pure sugars Performs well when pitched directly in the fermenter Pinnacle Distillers Yeast (S) is an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. It has a high tolerance to early residual sugars. This workhorse strain has a neutral profile and ferments very quickly. In addition to rum, it works quite well for hard seltzer. Has a high cell count (>1 x 10¹⁰ cells/g) Rehydrates well in direct pitch applications Has high ethanol and temperature tolerance Has organic acid tolerance Can be used in conjunction with nutritional and vitamin supplementations Application: This yeast product has optimal performance within a pH range of 4.0 to 5.0 but can ferment well in the range of 3.5 to 6.0. Optimal fermentation temperature is dependent on other stresses present (i.e. organic acid, ethanol and pH) but generally ferments well in the range of 92-98°F (33-37°C). Under various process conditions, this yeast can produce high ethanol titres under a broad range of applications and substrate type. Directions for Use: Yeast can be added directly to a fermenter at a dose rate of between 1.67-4.17 lbs per 1,000 gallons of wort (0.2-0.5 kg per 1,000L of wort). Storage: Store in a cool, dry place. Product should be used within three years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days. Regulatory: All yeast conforms to current local regulations. Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.

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3711 is a very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers Highly aromatic (estery), peppery, spicy and citrusy Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. Attenuation: 77-83% Flocculation: Low Alcohol Tolerance: 12% Optimum Fermentation Temp: 65-77°F Cell Count: 100 Billion Styles: Belgian Blond Ale Belgian Dark Strong Ale Belgian Golden Strong Ale Belgian Specialty Ale Bière de Garde Saison For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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Lalvin RC212 is the premier choice for winemakers looking to produce structured, full-bodied red wines with exceptional color and aromatic depth Whether perfecting a classic Burgundy-style Pinot Noir, crafting a bold Merlot, or refining a smooth Gamay, RC212 consistently delivers elegance, balance, and rich complexity Provides enhanced structure and color in Pinot Noir Lalvin RC212 is a renowned wine yeast strain, originally selected from the Burgundy region of France by the Bureau Interprofessionnel des Vins de Bourgogne (BIVB). It is specifically chosen for its ability to enhance color stability, tannin structure, and aromatic complexity in red wines, particularly Pinot Noir. RC212 promotes the development of ripe berry, bright fruit, and spicy characteristics, making it ideal for crafting robust, age-worthy red wines. Enhanced Color Stability: RC212 promotes deep anthocyanin extraction and color intensity in red wines, protecting color due to low absorbance rates onto yeast cell walls. Rich Tannin Structure: Supports smooth, well-integrated tannins that age gracefully. Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a full, structured finish. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for developing rich, full-bodied reds. Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability. Applications: Pinot Noir: Perfectly suited for Burgundy-style Pinot Noir, enhancing its delicate fruit and silky tannins. Merlot & Cabernet Franc: Boosts structure and body, delivering rich fruit and spice. Gamay: Highlights fresh berry notes while enhancing tannin integration. Blended Reds: Suitable for Bordeaux blends and GSM (Grenache, Syrah, Mourvèdre), bringing forward lush fruit and balance. Flavor Profile: Dark Fruits: Prominent expressions of black cherry, plum, and raspberry. Spice & Earthiness: Subtle hints of cinnamon, clove, and forest floor. Silky Mouthfeel: Enhances the smoothness and roundness of the palate. Aging Potential: Promotes tannin development for wines that improve with time. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, particularly in high-Brix musts. Fermentation Temperature: Maintain between 64°F and 86°F to optimize color extraction and tannin structure. Extended Maceration: Ideal for long maceration periods to deepen color and enhance tannin complexity. Download the PDF Download the PDF

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WLP023 is great for use in hoppy American and English styles such as pale ales, bitters and ambers Produces a subtle fruity ester profile with notes of apple, clover honey and pear Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP023 Burton Ale is a famous English yeast strain from Burton-on-Trent. This strain is described as fruity, with hits of apple, clover honey, and pear. Perfect for Bitters, IPAs, ESBs, and pale ales. Over the years many home brewers have found WLP023 works exceptionally well in porters and stouts as well. Add a little British character to your next beer with this well round strain! PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 72-78% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 68-73°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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CSM is the choice for winemakers seeking to craft powerful, full-bodied wines with rich fruit expression and a smooth, structured mouthfeel Whether you’re perfecting a bold Cabernet Sauvignon, crafting a structured Malbec, or enhancing a rich Viognier, CSM brings out the best in your must with reliability and finesse Unlock rich, complex aromatics and deep structure in every pour CSM is a versatile Saccharomyces cerevisiae yeast strain designed to enhance the fruit intensity, mouthfeel, and aromatic complexity of full-bodied red wines and robust whites. Specially cultivated for its exceptional ability to promote polyphenol extraction and stabilize color, CSM is ideal for winemakers aiming to produce wines with bold structure, rich fruit character, and a smooth, rounded finish. Enhanced Polyphenol Extraction: Promotes deep color stability and intensified mouthfeel, particularly in red wines. Fruit-Driven Aromatics: Elevates notes of blackberry, plum, and dark cherry, creating a bold, fruit-forward profile. Structured Mouthfeel: Encourages polysaccharide production, adding body and smoothness to the palate. Alcohol Tolerance: Supports ABV levels up to 15.5%, enabling strong fermentation even in high-sugar musts. Temperature Range: Optimally ferments between 64°F (18°C) and 82°F (28°C), maximizing flavor extraction and tannin integration. Low H₂S and SO₂ Production: Minimizes sulfur-related off-flavors, ensuring a clean, pure wine expression. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and tannic structure. Aged Reds: Ideal for Barolo, Bordeaux blends, and Malbec, where deep structure and long-term aging potential are desired. Rich White Wines: Works well with Chardonnay and Viognier, contributing to enhanced mouthfeel and aromatic depth. Fortified Wines: Excellent for Port-style wines, supporting strong alcohol tolerance and fruit preservation. Flavor Profile: Dark Fruits: Bold expressions of blackberry, plum, dark cherry, and blackcurrant. Spice & Earthiness: Subtle hints of black pepper, tobacco, and cedar, adding complexity and depth. Silky Tannins: Promotes smooth, integrated tannins for a well-rounded mouthfeel. Deep Color Stability: Encourages anthocyanin preservation for wines with vibrant, long-lasting color. Usage:  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in high-Brix musts. Fermentation Temperature: Maintain between 64°F and 82°F to optimize tannin extraction and aromatic retention. Extended Maceration: Ideal for long maceration periods to extract deeper color and tannin complexity.    

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Lalvin QA23 is the ideal choice for winemakers seeking to craft bright, aromatic white wines and fresh, fruit-driven rosés Its ability to enhance varietal character while maintaining fermentation reliability makes it a valuable tool in producing wines with exceptional clarity and balance Strong fermenter for varietal expression in highly clarified white juice Lalvin QA23 is a premium wine yeast strain, selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Renowned for its ability to enhance aromatic intensity, fruit clarity, and mouthfeel in white wines, QA23 is particularly effective in fermenting highly clarified musts at low temperatures, preserving delicate esters and fresh aromatics. Enhanced Aromatic Expression: QA23 exhibits high β-glucosidase activity, facilitating the release of bound terpenes and enhancing varietal aromas, especially in thiol-rich varieties like Sauvignon Blanc. Clean Fermentation Profile: Produces low levels of volatile acidity and sulfur compounds, maintaining pure fruit character and aromatic clarity. Alcohol Tolerance: Effective up to 16% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 57°F and 82°F (14°C–28°C), ideal for cool fermentations that preserve fresh aromatics. Low Nutrient and Oxygen Requirements: Thrives in musts with low turbidity and nutrient content, reducing the risk of sluggish fermentations. Applications: Aromatic White Wines: Perfect for Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier, and Roussanne, enhancing bright fruit and crisp acidity. Rosé Wines: Elevates strawberry, peach, and citrus notes, creating a fresh, vibrant profile. Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering clean, expressive aromatics. Sparkling Wines: Excellent for Charmat and Traditional Method sparkling wines, promoting brightness and clean fermentation. Flavor Profile: Citrus & Tropical Fruits: Vibrant expressions of lemon zest, pineapple, and grapefruit. Floral Aromatics: Subtle notes of orange blossom, honeysuckle, and white flowers add elegance. Fresh, Clean Finish: Maintains a crisp, bright mouthfeel with lingering fruit character. Smooth Mouthfeel: Promotes balanced acidity and smooth texture. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor enhancement. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 82°F (14°C–28°C) for optimal ester retention and aromatic clarity. Download the PDF Download the PDF

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1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers Best used for the production of cask-conditioned bitters, ESB and mild ales Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation A seldom used strain in the homebrew community, this gem will give a full and complex flavor profile.  Will finish relatively sweet but clear. An excellent choice for those who want a clear beer without all of the hassle of fining or filtration. This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. Attenuation: 67-71% Flocculation: High Alcohol Tolerance: 9% Optimum Fermentation Temp: 64-72°F Cell Count: 100 Billion Styles: English IPA Extra Special/Strong Bitter (English Pale Ale) Oatmeal Stout Southern English Brown Special/Best/Premium Bitter Standard/Ordinary Bitter Sweet Stout For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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Autolyzing, quick release of polysaccarides such as mannoproteins Top choice for sur lie aging Ability to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging When fermented warmer exoctic tropical flavors shine Frequently used to make luscious Chardonnays and similar white wines Luscious Chardonnays with creamy mouthfeel and deep complexity... if that is your end point, LUSCIOUS is your starting point. LUSCIOUS can be fermented at different temps depending on your style preference. Ferment it cooler, it can handle it, and put the emphasis on the creaminess and the toasted champagne-like complexity of sur lie ageing. Or crank it up a bit warmer and add in some more tropical notes, your choice. However the magic of LUSCIOUS really happens after fermentation when this yeast goes naturally goes nuclear, implodes and breaks open its cell walls, during a process called autolysis. Polysaccharides such as mannoproteins are released into the wine... and man, it's all about those mannoproteins creating that rich, creamy mouthfeel that so many Chardonnay drinkers seek out. The silky richness is emphasized even futher by sur lie aging, aging on clean lees for a period of time, in either tank or barrel. Being a low producer of SO2 it is naturally great candiate for later malo-lactic fermentations. Now that we have painted a picture try putting this marketing wizardry on your next label "The 10-40w viscosity of this wine is due to it being loaded with mannoproteins from the guts of exploded yeast cells". Maybe leave us out of the wine marketing department but we do know a winning yeast when we taste it. #1 for this style of Chardonnay but also a top choice for Viognier and other whites. Optimal Fermentation Temp: 55–68°F Start Time: Average Alcohol Tolerance: 14%+ Nitrogen Demand: Average YAN Requirement @ 23 Brix: 245 ppm Production of volatile acidity: Average Production of SO2: Low Cap/Foaming: Low Ease to Ferment with MLF: Good Lees Aging: Best Choice Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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A unique blend of distiller's yeast and nutrients to give your spirits a boost! Liquor Quik Super Yeast X-Press is the new generation high alcohol turbo that can produce 25 liters (6.5 U.S. Gallons) of 20% alcohol base in as little as 5 days. The new X-Press is completely stackable, which means that you can ferment multiple packs at a time, as long as the sugar, water, and temperature is kept constant. It works by fermentation of a special distiller's yeast and complex blend of nutrients and vitamins. View the instructions, including ways to further increase your alcohol. Available in 135 g and 25 kg sizes.  

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WLP850 is ideal for Vienna, schwarzbier or American-style lagers Emphasizes clean and crisp characteristics. Malt flavors tend to be secondary, promoting clean drinkability PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Clean, crisp northern European lager yeast. Not as malty as the southern European lager yeast strains. Malt flavors tend to be secondary, promoting clean drinkability. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 72-78% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 50-58°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP320 is the strain you want for a more neutral American-style Hefeweizen that has very slight banana and clove notes Low flocculation will still provide the signature cloudy appearance of the hefe style PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! This strain ferments much cleaner than it’s hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness. Used to produce fairly neutral American Hefeweizens like Widmer. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-75% Flocculation: Low Alcohol Tolerance: 10-15% ABV Optimum Fermentation Temp: 65-69°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP775 is a classic cider yeast that ferments dry, but retains the flavor from apples PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP775 is a classic cider yeast. This particular cider yeast will ferment dry, but retains flavor from apples. Sulfur will be produced during fermentation, but will disappear in first two weeks of aging. This cider yeast can also be used for wine and high gravity beers. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Flocculation: Medium Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 68-75°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Cote Rotie area of the Rhone Valley. In addition to its' ability to enhance tannin structure, it's know for being able to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 82 degrees F, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume in a blend. ICV-D80 is characterized by concentrated, dark fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend. In short, this yeast is truly great for the structural support it can bring to a wine. However, if the winemaker is looking for highlighted fruit and ethereal top-notes as well, it often may not be the best choice when using a single strain in the vintage. Therefore, it may help to think of it as usually needing a companion strain to help bring everything to a finished wine. Renowned for its ability to enhance tannin structure. Produces flavors of dark fruit, smoke, and licorice. Perfect for reds grown in warmer climates or at lower elevations that need more backbone. High alcohol tolerance to 16%. Use 1 gram per gallon. Download the PDF Download the PDF

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Fast, formerly known as Express, is the fastest Turbo on the planet, fermenting out 6kg of sugar in less than 24 hours and producing very good distillate quality. It is important that water start temperature is correct and only 6kg of sugar is used to get maximum speed. Characteristics: Fastest Performing Max Sugar Quantity: 13.2 lbs (6 kg) Ideal Water Start Temp: 104° F (40° C) Ferment Temp Range: 68 - 86° F (20 - 30° C) Ideal Ferment Temp: 77° F (25° C) Approx. Ethanol %: 12.5%

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WLP090 is a low ester producing strain known for quick fermentations and producing a neutral flavor and aroma profile similar to WLP001 Produces very dry beers with increased perceived bitterness—recommended for double IPAs, barleywines, ciders, and mead PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 76-83% Flocculation: Medium to High Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 65-68°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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OYL-090 offers a unique profile of lychee, pear, and tropical fruit cup and bolsters the sweet aromatics of modern IPAs Most expressive when fermented at 90°F+ but still reveals character at its lower temperature range Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Espe Kveik from Omega offers a unique flavor profile of lychee, pear, and tropical fruit cup. It can bolster the sweet aromatics of modern IPAs, but is versatile enough for your house pale ale or exotic seasonal brews. Espe is traced back to the village of Grodås in Norway and has an exceptionally wide fermentation temperature range. It's most expressive when fermented at or above 90°F, but you'll still pick up its character when fermented at lower ale fermentation temps. Kveik refers to traditional Norwegian farmhouse brewing yeast that has been passed down from one generation to the next, literally being harvested and repitched for centuries. Over this long period of time, kveik developed certain characteristics that distinguish it from modern brewer's yeast. In general, kveik has a very high heat tolerance and will produce a consistent flavor profile across the fermentation temperature range. It's also a fast fermenter, highly flocculent, and has an above average alcohol tolerance. Attenuation: 75-80% Flocculation: Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 68-98°F Cell Count: 225 Billion   Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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