Ale Yeast

WLP095 Burlington Ale Yeast

This yeast has proven to be great in IPAs. This is a great yeast for people who like WLP001 California Ale Yeast because this yeast throws a little personality and body into your beer. Esters are higher than WLP001. This yeast has been known to result in more diacetyl so increasing the temperature at the end of fermentation is suggested.

Attenuation: 
73-78%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
67-70F
Alcohol Tolerance: 
Medium- High
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP070 Bourbon Yeast

From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.

Attenuation: 
75-80%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
72-77°F (22-25°C)
Alcohol Tolerance: 
High
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP065 American Whiskey Yeast

Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.

Attenuation: 
76-82%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
75-82°F (23-27°C)
Alcohol Tolerance: 
High
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP045 Scotch Whisky Yeast

A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.

Attenuation: 
75-80%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
72-77°F (22-25°C)
Alcohol Tolerance: 
High
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP025 Southwold Ale Yeast

From Suffolk county, England. This yeast produces complex fruit, citrus, and spicy flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.

Attenuation: 
68-75%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
66-69°F (18-20°C)
Alcohol Tolerance: 
Medium
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP076 Old Sonoma Ale Yeast

Yeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.

Attenuation: 
70-74%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
66-70°F (18-21°C)
Alcohol Tolerance: 
Medium
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Platinum / Seasonal
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP050 Tennessee Whiskey Yeast

Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.

Attenuation: 
75-80%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
75-79°F (23-26°C)
Alcohol Tolerance: 
High
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP072 French Ale

Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F.  Moderate plus ester character over 70°F.  Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers.

Attenuation: 
68-75%
Flocculation: 
Medium to High
Optimum Fermentation Temperature: 
63-73°F (17-23°C)
Alcohol Tolerance: 
Medium
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Platinum / Seasonal
Seasonal Month From: 
5
Seasonal Month To: 
6
Strain Category: 
Yeast Pro / Am Classifcation: 
Extra Batch Info: 

Final Gravity: 2.7 P
Hours it takes to get to 50 percent attenuation: 24
Final attenuation: 77.9 percent

WLP033 Klassic Ale Yeast

Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.

Attenuation: 
66-74%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
66-70°F (19-21°C)
Alcohol Tolerance: 
Medium
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

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