MiniFerment data:
What is MiniFerment? White Labs yeast strains were
tested using the same wort in its proprietary MiniFerment process. The process
simulates large-scale brewing. To learn more
about MiniFerment click
here. To
learn more about understanding the data, click
here.
| As-is Diacetyl |
Total Diacetyl |
As-is 2,3-Pentanedione |
Total 2,3-Pentanedione |
Ethanol |
Acetaldehyde |
Ethyl Acetate |
Isoamyl Acetate |
1-Propanol |
Isoamyl Alcohol |
| 10.38ppb |
40.81ppb |
3.29ppb |
10.67ppb |
5.09%ABV |
8.62ppm |
25ppm |
0.96ppm |
25.01ppm |
139.12ppm |
Fermentation
temperature: 68 °F
Attenuation:
81%
Hours to get to 50 percent attenuation: 28
Reviews:
Write
your own review
"People absolutely loved my stout ... "
By: Jason Lewis
Date: October 1, 2009
Beer Brewed: Stout, IPA
Comments: I used this yeast to do a stout and IPA. I
washed and reused the same yeast for both beers, both were a 1.062
beers. The yeast was 2 months old and I made a liter of starter for
the first generation. This yeast has no real fruity ester at all.
It's pretty clean. The ester that comes through is somewhat oaky and
REALLY went well on the stout. People absolutely loved my stout and
it was consumed very quickly. I also did an IPA with this yeast. I
am incredibly pleased. No fruity esters to get in the way of the
hops. This is a really clean yeast that lends itself to stouts and
IPAs. It did come across somewhat dry/malty in flavor, but the
perception of the maltiness is more somehow than a California ale
yeast. No fusel alcohols at all and minimal diacetyl. Fermented at
65-67 degrees. I mashed at 152 and got a 78% attenuation on my IPA.
I mashed at 154 to 155 on my stout and got 70% attenuation. People
called my stout a dry stout. This is a great general purpose yeast.
It will give you a relatively clean beer with mild oaky esters.
" ... excellent general purpose
British yeast"
By: Dave Brown-Smith
Date: October 30, 2007
Beer Brewed: Blonde Ale, London Ale, Pale Ale
Comments: Has proven excellent general purpose British
yeast for pale and light flavoured British ales. Worked fantastic on
Pilsner malt and Saaz blonde ale. The malt flavour from my decotion
mash was nice, whilst keeping the beer light, refreshing and
enjoyable. Worked great in strong (1.070 OG) London Ale and
similarly styled English Pale Ale (1.045 OG). Fast fermentation
(18-22c) using refrigerated WLP013 yeast slurry from previous batch.
FAQ for this yeast
Read other FAQs
I have a 1.037 English ale in secondary which was
fermented with WLP013 (@ 20C). It's still astonishingly hazy with
yeast after nearly 3 weeks (2 weeks secondary @ ~10-13C ambient). Is
this normally a slow flocculator?
For the WLP013 fermentation, it is not usually slow, but not
much will flocculate out until it is near 4C. So you can hold it at
10 longer or drop the temperature. It is also possible that it is
not a yeast haze, but a permanent protein haze. It is very hard to
tell the difference, the only way to know for sure is to look under
the microscope.