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: 55° F
Attenuation: NA
Hours to get to 50 percent attenuation: NA

Reviews:
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" ... it does oh so well"
By:  Jim Givens
Date: Nov. 28, 2009
Beers brewed: Marzen, Dopplebock, Spiced Holiday Lager, German Chocolate Celebrator
Comments: WARNING! This yeast is not built for speed – it’s built for comfort. But there’s a wonderful lager to behold and savor after the long wait – and that’s the beauty of it. This yeast produces an elegant and sumptuous heavy malt flavor brew that’s sure to please if you’re looking to sip a richer style. In the first generation, even when a very active starter is used, this yeast shows only lackluster signs of fermentation 12 hours later. In successive generations the ferment does get faster but not dramatically. In a second run of brews the starter was also quite active but it was doubled in cell count and this helped a great deal early on. Once it gets underway it’s also helpful to keep a number of batches going at once to cut down on the time needed for successive beers to be done. It also speeds things up to siphon the wort off the moderately fermenting dregs and then the brewer can immediately inoculate another batch of beer with less recovery time. Of course the number of fermentation tanks available will dictate this method. It ferments OK up to 70 degrees F without too much off-flavor and this seems to speed up the intrinsic slow ferment. It’s fairly clean tasting and leaves residual sugars -- the malt flavors dominate. This yeast also makes a luscious holiday type spiced beer if a brewer isn’t too much of a Reinheitsgebot purist. Sure, it takes time for this yeast to do its thing, but the thing it does it does oh so well.

" ... not for the faint of heart"
By: Mark Meadows
Date: Aug. 13, 2008
Beers brewed: Double Marzen (Briess)
Comments: This 5 gal batch was my first ever and this yeast is not for the faint of heart. Because I wasn't set up to aerate, nor did I pitch a starter, I about worried myself to death. But whalla, after 52 hours a krausen finally appeared. Now 11 more weeks of patience....

" ... my favorite beery yeast ... "
By: Steve Mangum
Brewery: Oaken Barrel Brewery
Date: July 31, 2007
Beers brewed: Octoberfest02
Comments: Sulfury and slow at first. I use a warmer initial temperature to help this along. Since 2002, hands down, my favorite beer yeast even if it takes longer to produce a beer with that award winning malt profile and clean flavor finish. It can be DMS-like if a rest is not used 3/4 through fermentation.

" ... really let the malt shine."
By: Andrew Davis
Date: April 11, 2007
Beers brewed: Crimson Oktoberfest
Comments: As stated, this strain starts very slowly. My first impression is was, "did I kill the yeast?" I usually achieve active fermentation within an hour. This strain, using a 1.5 liter starter and well oxygenated wort, took at least 24 hours to get going. Slight sulfur smell during fermentation, faded as time passed. The finished product was maltier than WLP 830, as stated. Clean flavors, really let the malt shine. Perfect for an Oktoberfest. My impression of this strain, my initial nervousness aside, is very positive.

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