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In Focus: London Ale Yeast

WLP013 London Ale Yeast
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
Ideal Fermentation Temperature Range: 66-71°F
Alcohol Tolerance: Medium  

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. 

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
Hours to get to 50 percent attenuation: 28

Reviews:
Write your own review

" ... 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
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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.

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