Professional Yeast Bank

You will find descriptions of all strains available to professional/craft brewers on this page. To refine the listings, please use the strain finder bar to the right.

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Now viewing: Platinum Strains

WLP003 German Ale II

Seasonal Availability: Nov - Dec

Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
65-70°F, Does not ferment well less than 62°F
Alcohol Tolerance:
Medium

WLP006 Bedford British

Seasonal Availability: Jul - Aug

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.

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Attenuation:
72-80%
Flocculation:
High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP009 Australian Ale Yeast

Seasonal Availability: Mar - Apr

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.

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Attenuation:
70-75%
Flocculation:
High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP017 Whitbread Ale Yeast

Seasonal Availability: Mar - Apr

Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

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Attenuation:
67-73%
Flocculation:
High
Optimum Ferment Temp:
66-70°F (19-21°C)
Alcohol Tolerance:
Medium

WLP022 Essex Ale Yeast

Seasonal Availability: Jan - Feb

Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

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Attenuation:
71-76%
Flocculation:
Medium to High
Optimum Ferment Temp:
66-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP037 Yorkshire Square Ale Yeast

Seasonal Availability: Jan - Feb

This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.

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Attenuation:
68-72%
Flocculation:
High
Optimum Ferment Temp:
65-70°F (18-21°C)
Alcohol Tolerance:
Medim-High

WLP039 East Midlands Ale Yeast

Seasonal Availability: Sep - Oct

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

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Attenuation:
73-82%
Flocculation:
Medium to High
Optimum Ferment Temp:
66-70°F (18-21°C)
Alcohol Tolerance:
Medium

WLP072 French Ale

Seasonal Availability: May - Jun

Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F.  Moderate plus ester character over 70°F.  Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers.

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Attenuation:
68-75%
Flocculation:
Medium to High
Optimum Ferment Temp:
63-73°F (17-23°C)
Alcohol Tolerance:
Medium

WLP410 Belgian Wit II Ale Yeast

Seasonal Availability: May - Jun

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.


Notice to brewers: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.

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Attenuation:
70-75%
Flocculation:
Low to Medium
Optimum Ferment Temp:
67-74°F
Alcohol Tolerance:
Medium

WLP515 Antwerp Ale Yeast

Seasonal Availability: Nov - Dec

Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
67-70°F
Alcohol Tolerance:
Medium

WLP540 Abbey IV Ale Yeast

Seasonal Availability: Jul - Aug

An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

 

Note: This strain benefits from extra oxygenation

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Attenuation:
74-82%
Flocculation:
Medium
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP585 Belgian Saison III Yeast

Seasonal Availability: Jul - Sep

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

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Attenuation:
70-74%
Flocculation:
Low-Medium
Optimum Ferment Temp:
68-75°F
Alcohol Tolerance:
Medium

WLP709 Sake #9 Yeast

Seasonal Availability: Sep - Oct

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

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Attenuation:
72-78%
Flocculation:
Low-Medium
Optimum Ferment Temp:
62-68°F (17-20°C)
Alcohol Tolerance:
15-16%

WLP835 German Lager X

Seasonal Availability: Jan - Feb

Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.

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Attenuation:
70-76%
Flocculation:
Medium
Optimum Ferment Temp:
50-54°F
Alcohol Tolerance:
Medium-High

WLP860 Munich Helles Yeast

Seasonal Availability: Mar - Apr

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.

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Attenuation:
68-72%
Flocculation:
Medium
Optimum Ferment Temp:
48-52°F
Alcohol Tolerance:
Medium

WLP885 Zurich Lager Yeast

Seasonal Availability: Sep - 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.

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Attenuation:
70-80%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Very High

WLP920 Old Bavarian Lager Yeast

Seasonal Availability: Nov - Dec

From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.

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Attenuation:
66-73%
Flocculation:
Medium
Optimum Ferment Temp:
50-55°F (10-13°C)
Alcohol Tolerance:
Medim-High

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