The Gutless Index of White Labs Yeast

WLP001 California Ale This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile Attenuation: 73-80; Flocculation: High; Optimum Ferm. Temp: 68-73
WLP002 English Ale A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. Attenuation: 63-70; Flocculation: Very High; Optimum Ferm. Temp: 65-68
WLP003 German Ale II* Available May-June Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. Attenuation: 73-80 †; Flocculation: Medium; Optimum Ferm. Temp: 65-70
WLP004 Irish Ale This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruiliness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm. Temp: 65-68
WLP005 British Ale This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74; Flocculation: High; Optimum Ferm. Temp: 65-70
WLP006 Bedford British Ale* Available Sept.-Oct. Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 72-80; Flocculation: High; Optimum Ferm. Temp: 65-70
WLP007 Dry English Ale Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80; Flocculation: High; Optimum Ferm. Temp: 65-70
WLP008 East Coast Ale Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm. Temp: 68-73
WLP009 Australian Ale Yeast Produces a clean, malty beer. Pleasant ester character, can be described as "bready". Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. Attenuation: 70-75; Flocculation: High; Optimum Ferm. Temp: 65-70
WLP011 European Ale Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. Attenuation: 65-70; Flocculation: Medium; Optimum Ferm. Temp: 65-70
WLP013 London Ale* Available March-April Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 67-75; Flocculation: Medium; Optimum Ferm. Temp: 66-71
WLP023 Burton Ale From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. Attenuation: 69-75; Flocculation: Medium; Optimum Ferm. Temp: 68-73
WLP025 Southwold Ale* Available Nov.-Dec. From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging. Attenuation: 68-75; Flocculation: Medium; Optimum Ferm. Temp: 66-69
WLP026 Premium Bitter Ale* Available May-June From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines. Attenuation: 70-75; Flocculation: Medium; Optimum Ferm. Temp: 67-70
WLP028 Edinburgh Ale Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Attenuation: 70-75 †; Flocculation: Medium; Optimum Ferm. Temp: 65-70
WLP029 German Ale/Kölsch From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Attenuation: 72-78 †; Flocculation: Medium; Optimum Ferm. Temp: 65-69
WLP033 Klassic Ale Yeast* Available Jan.-Feb. Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales. Attenuation: 66-74; Flocculation: Medium; Optimum Ferm. Temp: 66-70
WLP036 Dusseldorf Alt Yeast Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. Attenuation: 65-72; Flocculation: Medium; Optimum Ferm. Temp: 65-69
WLP051 California Ale V Yeast From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm. Temp: 66-70
WLP099 Super High Gravity Ale* Available Nov.-Dec. Can ferment up to 25% alcohol. From England. WLP099 Super High Gravity Yeast Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 69-74
WLP300 Hefeweizen Ale This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76; Flocculation: Low; Optimum Ferm. Temp: 68-72
WLP320 American Hefeweizen Ale 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 sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Attenuation: 70-75; Flocculation: Low; Optimum Ferm. Temp: 65-69
WLP380 Hefeweizen IV Ale 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. Attenuation: 73-80; Flocculation: Low; Optimum Ferm. Temp: 66-70
WLP400 Belgian Wit Ale Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78; Flocculation: low to medium; Optimum Ferm. Temp: 67-74
WLP410 Belgian Wit II* Available July-Aug. Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers. Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm. Temp: 67-74
WLP500 Trappist Ale From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 73-78; Flocculation: low to medium; Optimum Ferm. Temp: 65-72
WLP530 Abbey Ale Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 73-78; Flocculation: medium to high; Optimum Ferm. Temp: 66-72
WLP550 Belgian Ale 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 this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation: 72-78; Flocculation: Medium; Optimum Ferm. Temp: 68-78
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 Ferm. Temp: 68-75
WLP570 Belgian Golden Ale* Available Jan.-Feb. From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 75-80; Flocculation: Low; Optimum Ferm. Temp: 68-75
WLP715 Champagne Yeast Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Attenuation: 75; Flocculation: Low; Optimum Ferm. Temp: 70-75
WLP718 Avize Wine Yeast NEW! Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90
WLP720 Sweet Mead/Wine A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. Attenuation: 75; Flocculation: Low; Optimum Ferm. Temp: 70-75
WLP727 Steinberg-Geisenheim Wine Yeast NEW! German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gew¸rztraminer. Moderate fermentation characteristics and cold tolerant. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 50-90
WLP730 Chardonnay White Wine Yeast Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 50-90
WLP735 French White Wine Yeast NEW! Classic yeast for white wine fermentation. Slow to moderate fermentor and foam producer. Gives an enhanced creamy texture. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90
WLP740 Merlot Red Wine Yeast Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90
WLP747 Suremain Burgundy Wine Yeast NEW! Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90
WLP749 Assmanshausen Wine Yeast NEW! German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermentor which is cold tolerant. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 50-90
WLP750 French Red Wine Yeast NEW! Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90
WLP760 Cabernet Red Wine Yeast High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90
WLP775 English Cider Yeast Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. Attenuation: 80; Flocculation: Medium; Optimum Ferm. Temp: 68-75
WLP800 Pilsner Lager Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm. Temp: 50-55
WLP802 Czech Budejovice Lager* Available July-Aug. Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation: 75-80; Flocculation: Medium; Optimum Ferm. Temp: 50-55
WLP810 San Francisco Lager This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. Attenuation: 65-70; Flocculation: High; Optimum Ferm. Temp: 58-65
WLP820 Octoberfest/Märzen Lager This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73; Flocculation: Medium; Optimum Ferm. Temp: 52-58
WLP830 German Lager This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. Attenuation: 74-79; Flocculation: Medium; Optimum Ferm. Temp: 50-55
WLP838 Southern German Lager This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Attenuation: 68-76; Flocculation: medium to high; Optimum Ferm. Temp: 50-55
WLP840 American Lager Yeast This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80; Flocculation: Medium; Optimum Ferm. Temp: 50-55
WLP885 Zurich Lager Yeast* Available Sept.-Oct. Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. Attenuation: 70-80; Flocculation: Medium; Optimum Ferm. Temp: 50-55
WLP920 Old Bavarian Lager Yeast* Available Nov.-Dec. From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. Attenuation: 66-73; Flocculation: Medium; Optimum Ferm. Temp: 50-55
WLP940 Mexican Lager Yeast* Available March-April From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Attenuation: 70-78; Flocculation: Medium; Optimum Ferm. Temp: 50-55
Oberon Yeast from Bells Oberon bottle Bells uses a different yeast to bottle condition their beers than they do for their fermentation. Do not try to reuse yeast from Bells' bottles as it will NOT provide a good tasting yeast.