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.

Fermentation temperature: 68° F
Attenuation: 77%
Hours to get to 50 percent attenuation: 22 hours

Reviews:
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"Don't let it get above 70 degrees ... "
By:  Nata Lukas
Date: Oct. 31, 2009
Beers brewed: Lots, from Pale Ales to Stouts
Comments: I love the lacey head this strain gives you. Also the ability to pull off a fermentation at a lower temp makes this yeast ideal for me. Don't let get above 70 degrees though. For best results try to keep it below 68 and you should be good. Cheers!

"That is exactly what I got ... "
By:  Jeff Fortney
Date: June 14, 2009
Beers brewed: Blonde Ale / Fruit Beer
Comments: I chose this strain to ferment a light blonde ale that I intended to use as the base for a fruit beer. I wanted the beer to have a soft malty character and subtle sweetness. That is exactly what I got thanks to this yeast.

"I'm pleased with the result"
By:  Ken Lee - Livonia, MI
Date: Feb. 23, 2009
Beers brewed: Pale Ale
Comments: Fermented almost immediately (6 hours) due to an active 2L starter and oxygenating it with bottled oxygen. After 5 days it had cleared well and was down from 1.062 to 1.018 and will drop more over the next few days as fermentation is still active, so 75% attenuation is likely. Did not taste "fruity" but I used a lot of hops so that flavor trait may come through later as hops dissipate. I used this strain in place of WLP001 because my LHBS was out of stock. I'm pleased with the result.

"Crosses fingers"
By:  wtfpwntintheface
Date: Jan. 26, 2009
Beers brewed: American IPA
Comments: I have experienced similar traits from this yeast, i.e, the egg smell, slow fermentation. After 8 days fermentation stopped and everything settled. Temp was 66-69 F the entire time. I started with a 1.058 and got down to 1.025. I have since roused the containers and raised the temperature. *crosses fingers* I have used Cal 001 in the past using the same recipe and so I did expect some variance in activity regarding temperature.

"The beer fermented well ... "
By:  Mike Castagno
Date: Nov. 7, 2008
Beers brewed: Robust Porter
Comments: I picked this yeast up the day before brewing, as the local shop was out of WLP001, which I had planned on using. I made APAs and Ambers with this yeast before, so I thought I'd give it a try. I made a 1L starter on a stir plate and pitched at slightly higher temp than I would have liked, 72F. The beer fermented well (14P --> 3P) and it is overall pretty good, but I would not recommend it for this style. The fruitiness is a bit excessive at serving temps (44F) and competes with the roasty and hop aromas rather than complements them (like and English ale yeast might). Perhaps it works better at lower fermentation temperatures, but that was how hot my basement was ...

"One of my favorite yeasts"
By:  Doak Procter
Date: April 14, 2008
Beers brewed: IPA; American Brown; American Amber
Comments: One of my favorite yeasts. While it is fruitier than WLP001, it does not get strongly fruity, even when kept at the upper end of the optimal range. It always starts reliably. I find that it does need some rousing to completely attenuate, but racking and a day or two takes care of that, without additional effort. My beers fermented with WLP051 condition very well, and even the moderately-high gravity beers (1.055-1.065) continue improving over several months or even a year.

" ... the beer consistently tastes great"
By:  Mark Stitze
Date: April 4, 2008
Beers brewed: IPA, Pale, Brown
Comments: I've used this strain for several beers and have enjoyed the clean flavors produced. The only issue is the rotten egg smell I get when this yeast ferments my wort. The wife really hates it! But, the beer consistently tastes great. I've harvested it from several primary fermentations and stored it in the fridge for up to 3 months. It still wakes up and takes of within hours of pitching. Good stuff.

" ... I am pleased so far"
By:  jtrpcic
Date: March 25, 2008
Beers brewed: American Wheat
Comments: My batch started to bubble at 8 hours and actually stopped at ~ 48 hours. I was a little worried but today at ~ 68 hours I took a reading and it showed 69% attenuation. So I am pleased so far. Will need time before end result can be tasted

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FAQ for this yeast
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I was wondering if 051 is a slow fermenter or not. I brewed an IPA on the 5th and today is the 13th and it is very slowly fermenting and is currently at 7.5 Plato. I'd like to get it down to 3.5 Plato. The temp is at 69 and has been between 66 and 70 the whole time. I roused the yeast on the 11th and it seemed to work. Any ideas on what I should do?

Thank you for your inquiry. The WLP051 is a bit slower than other strains, which is one reason for its clean profile. It is also more temperature sensitive, so it might have slowed down more due to the temperature. I would rouse again, and raise the temperature to 72, there's no need to keep it low now because it is not fermenting quickly. If you can transfer the beer, do so, as this is the best way to rouse, but that is not always possible.