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
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.
