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.

GC Data not available for this strain

Final Gravity: 2.9 degrees Plato
Hours it takes to get to 50 percent attenuation: 48
Final attenuation: 76.2 percent

Reviews:
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"I look forward to ... "
By: Jason Osicka
Date: May 12, 2009
Beers brewed: APA
Comments: A fantastic yeast to brew an American Pale Ale. The local home brew store said they haven't had anyone brew an APA with this yeast yet. Well...the yeast leaves a nice malty profile in the finish, not too much fruit and it cleared very well, just as advertised. My results are spot on with Charlie E. Fort's except I had no troubles fermenting between 64-68F (started out at 64 and increased to 68 over 2 days). Although I did achieve an astounding 78.4% attenuation over 9 days, which agrees with Charlie Fort's statement about a long fermentation. I pitched a 1900 mL starter and was actively fermenting within 3 hours. Fermentation was so vigorous that I had to use a blow-off tube instead of the trusty airlock. I achieved 78% att by using an upward infusion mash, staring at 138F and rising to 150F over 20 minutes. Hold at 150F for 70 minutes. I look forward to using this yeast in a Brown Porter.

" ... my favorite yeast"
By: Charles E. Fort
Date: May 7, 2009
Beers brewed: APA
Comments: This has become my favorite yeast. I could tell it was going to be good after tasting the beer that I decanted off of the 1L starter. They always taste intensely estery since they ferment at higher temps than recommended but this one was smooth and somewhat good. After pitching the yeast I get about a 7 hour lag time and then away it goes. I get one of the biggest krausens I've ever had and it's very important to keep the fermentation temperature at 65 degrees or your results will bee too estery. After four days the fermentation will begin to slow down and you can allow the temperature to creep up to 68 in order the beer to finish out as completely as possible. It takes about 10 days for the primary fermentation to complete which is a little longer that some of the other more popular yeasts like WLP001. Once again, it's very important to keep the fermentation at 65 degrees which means you will want to use a refrigerator to control the temps for this yeast. But the results are well worth it as this yeast has produced some of the best APA's and Blond Ales that I have ever brewed. The results are estery but not over powering. It has a smoothness to it which is not normally associated with big estrery flavor profiles. I hope White Labs keeps this one in the year-round line up.

"Bananas"
By: Brian
Date: April 24, 2009
Beers brewed: IPA
Comments: My IPA is still in primary, but it was time to take a gravity reading after 5 days of fermentation. The very first thing I thought was BANANAS! Why does my beer taste like bananas? I've had this with a weizen yeast, but it was totally unexpected with this. I have not used this yeast before. Anyone else get this?

"Great malty IPA ... "
By: Tony V.
Date: Sunday, Feb. 11, 2006
Beers brewed: IPA
Comments: Great yeast! A little slow to attenuate for me, but produced a great malty IPA with an intense fruity ester that went well with Amarillo hops. I'm glad it's a year round strain now! I want to try it in an English Bitter next time.

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