Liquid Yeast
MoreInfo about SM
Liquid Yeast
Why MoreBeer! for Liquid Yeast? Not only do we have the lowest prices on liquid yeast we also offer the freshest yeast. MoreBeer! does not ship any yeast that is within one month of its expiration date. We know making great beer is important to you, important for the hobby, and important for our business. is the shelf life of White Labs §QuickWhatAnswer: 4–6 Months
™
L
iquid yeast are scientifically grown (cultured) under strictly sterile laboratory conditions. This means you’re assured that the yeast are pure and not contaminated with bacteria or “wild” yeast. This is because liquid yeast do not require any kind of drying process which usually introduces some degree of damaging bacteria.
White Labs Liquid Yeast
M
yeast?
Long Answer: Yeast is a living organism. After 30 days, the viability (the percentage of living cells) of Liquid Yeast is 75–85%. White Labs and Wyeast’s high viability of yeast cells is due to the very robust health of the yeast entering the vial as well as the excellent nutrient content of their liquid added at packaging. Yeast used after four months is usually still fine, but a better strategy is to create a yeast starter (see page 36) to avoid a long lag time between pitching the yeast and the onset of wort fermentation.
§
When should I see the signs of fermentation? If fresh, Liquid Yeast will begin fermentation 5–15 hours after pitching. But after, say, 6 weeks of storage, fermentation will begin somewhat later, usually between 15–20 hours. The first sign of fermentation will be a raised airlock .
§
Can I combine two different yeast strains? Yes! That’s the artistic side of brewing. Creative brewers may combine strains to achieve unique new, personalized flavor profiles. Experimenting is a natural step in the process of crafting one’s own series of Signature Beers. For example, a mellow-tasting Hefeweizen can be produced by combining an ale yeast such as Wyeast WY1056 or White Labs WLP001 yeast with a Hefeweizen strain. At what temperature should I add a lager yeast? § There are two methods of pitching lager yeasts. Brewers
use both methods with success, but each brewer tends to have a preferred approach. A) Starting Warm – then Cool Down. This is the easiest method for the average homebrewer. Pitch yeast at 70–75°F, reduce the wort temperature 10°F per each 12 hours until reaching the desired fermentation temperature of 50–55°F. This method works well without forming high amounts of esters because most esters are produced after the first 12 hours. B) Starting Cold – using Twice the Yeast, or use a Yeast Starter to ‘Quick-Start’ Fermentation. Pitch two vials of yeast at the recommended fermentation temperature (48–55°F). Or, use a Yeast Starter (see page 36), to make a 1–2 liter yeast starter per each 5 gallons. Lager yeast ferment well at low temperatures, but they grow very slowly.
Ice Pack For Liquid Yeast Protect Your Yeast by Keeping Them Cold in Transit
MoreBeer! offers the option of having your temperature-sensitive liquid yeast packaged for shipping in special, protective Ice Packs. We recommend this inexpensive special service to homebrewers living in hot climates, or when shipping distances and durations are unusually long — say, more than three days. Your yeast will reach you in better health because the re-freezeable ice pack and protective, bubble wrap insulation will keep them cool for an extra 1–2 days, depending on the temperatures and speed of delivery. One Ice Pack will protect a maximum of two vials of liquid yeast. So for example, if you order four vials, you’ll want two Ice Packs. ICEPACK..................................................79¢ per Pack
oreBeer! and White Labs were both started in 1995. MoreBeer! was one of the first companies to promote and sell White Labs as the first pitchable (no starter needed) quantity of yeast. Since then we estimate that MoreBeer! customers have fermented over 1,000,000 gallons of beer using White Labs yeast. That is a great track record of success. Each vial of your White Labs™ yeast culture arrives ready-to-use and is designed to be poured (“pitched”) directly into 5 gallons of room-temperature wort. A vial typically contains 70 to 140 billion yeast cells.
White Labs — Ales
Low attenuation helps contribute to a malty character. Good for Alt, Kolsch, malty English ales and fruit beer.
California Ale — Our #1 Best-Selling Yeast!
WLP011..................................................................$6.50
Famous for clean flavors, balance, and the ability to be used in almost any style ale. It ferments dry and has a very nice, soft malt flavor. We would say that it puts the flavor emphasis on the malt and hops. Definitely one of our top favorites.
Attenuation: 73-80% • Flocculation: High • Fermentation Temp: 67–72°F
WLP001..................................................................$6.50
English Ale — Our #2 Best-Selling Yeast!
This genuinely classic ale strain originated from one of England’s largest breweries. It has a rich, malty flavor with lots of good fruity esters. It is used as the strain of choice in many microbreweries, and is definitely one of our favorites. Use it in any beer in which you want a distinct malt flavor to come through. The high flocculation results in naturally clear beers.
Attenuation: 65–70% • Flocculation: Medium • Fermentation Temp: 60–70°F
London Ale
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 •Fermentation Temp: 66–71°F
WLP013..................................................................$6.50
Burton Ale
From the famous brewing town of Burton-upon-Trent, England, this yeast is packed with character. It provides delicious and subtle fruity-flavors like apple, clover, honey, and pear. It will accentuate mineral flavors as well. Great for all English styles.
Attenuation: 63-70% • Flocculation: Very High • Fermentation Temp: 65–70°F
Attenuation: 69–75% • Flocculation: Medium • Fermentation Temp: 65–73°F
Irish Ale — Our #3 Best-Selling Yeast!
Edinburgh Ale
WLP002..................................................................$6.50
Started at one of the oldest stout-producing breweries in the world, this strain produces a slight hint of diacetyl, balanced by a light fruitiness and a slight, dry crispness. Great for Stouts, Porters, and malty Reds. Attenuation: 69–74% • Flocculation: Medium to High • Fermentation Temp: 65–70°F
WLP004..................................................................$6.50
British Ale
Like most English strains, this yeast produces complex beers. Excellent for all English style ales including Bitter, Pale Ale, Porter, and Browns. It is more attenuative than WLP002 and therefore produces a drier beer. Attenuation: 67–74% •Flocculation: High •Fermentation Temp: 65–70°F
WLP005..................................................................$6.50
Dry English Ale
Clean, highly-flocculent, and highly attenuative yeast. Similar to WLP002, but 10% more attenuative. This eliminates the residual sweetness, and makes it well-suited for high-gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with high alcohol beers. Attenuation : 80–85% •Flocculation: High •Fermentation Temp: 65–70°F
WLP007..................................................................$6.50
East Coast Ale
The “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character to California Ale (WLP001), but with less attenuation, less accentuation of hop bitterness, increased flocculation, and just a little tartness. Very clean and low ester levels. Attenuation: 70–75% •Flocculation: Medium to High •Fermentation Temp: 65–73°F
WLP008..................................................................$6.50
European Ale
Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production.
WLP023..................................................................$6.50 This yeast is all about the malt! It is the choice for fermenting Scottish-style ales that are low in fruity esters and really big on malt flavor. Produces a slight smokiness. It’s also good in rich, dark ales, like Oatmeal Stout. We have also had some customers make some good Barleywines with this strain. Attenuation: 70–75% • Flocculation: Medium •Fermentation Temp: 60–70°F
WLP028..................................................................$6.50
Dusseldorf Alt
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet, Alt-style beers. Does not accentuate hop flavor as well as WLP029 does. Attenuation: 65–72% • Flocculation: Medium • Fermentation Temp: 65–69°F
WLP036..................................................................$6.50
California Ale V
This strain is more fruity than California Ale (WLP001), and slightly more flocculent. Attenuation is lower, resulting in a fuller-bodied beer. Attenuation: 70–75% • Flocculation: Medium to High • Fermentation Temp: 66–70°F
WLP051..................................................................$6.50
Pacific Ale
A popular ale yeast from the Pacific Northwest. The yeast will drop from the beer, and a leave a malty profile. More fruity than WLP002- English Ale yeast. Good yeast from English style ales including mild, bitter, IPA, porter and English style stout. Attenuation: 65–75% • Flocculation: Medium •Fermentation Temp: 65–68°F
WLP041..................................................................$6.50
American Ale Yeast Blend
This blend combines three White Labs yeasts to create a unique flavor profile too complex for any one strain to achieve alone. The dominant strain is California Ale Yeast (WLP001). Known for its clean flavors and neutral fermentation, the versatility of California Ale Yeast makes
Liquid Yeast
31