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Ale Yeast

Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.

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Characteristics

Attenuation77-84%

FlocculationMedium

Optimum Ferment Temp.76-85°F (24-29°C)

Alcohol ToleranceHigh

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.

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Characteristics

Attenuation75-80%

FlocculationMedium

Optimum Ferment Temp.72-77°F (22-25°C)

Alcohol ToleranceHigh

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.

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Characteristics

Attenuation76-82%

FlocculationMedium

Optimum Ferment Temp.75-82°F (23-27°C)

Alcohol ToleranceHigh

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.

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Frequently Asked Questions

Characteristics

Attenuation75-80%

FlocculationMedium

Optimum Ferment Temp.72-77°F (22-25°C)

Alcohol ToleranceHigh

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.

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Characteristics

Attenuation68-75%

FlocculationMedium

Optimum Ferment Temp.66-69°F (18-20°C)

Alcohol ToleranceMedium

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.

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Characteristics

Attenuation70-74%

FlocculationMedium

Optimum Ferment Temp.66-70°F (18-21°C)

Alcohol ToleranceMedium

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.

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New House Yeast

By: John C. | Date: Sep., 3rd 2014 | Beer(s) Brewed: Stout, Kentucky Common

Great clean yeast. In my experience higher temps will make beer finish dry and with a tart hint. That may just be me though. This is my new house strain because of how well it performs overall, but especially because of the yeast's ability to ferment at higher temperatures without noticeable fusel production.

Can this yeast ferment cooler?

By: Jesse H | Date: Jun., 29th 2014 | Beer(s) Brewed: Black IPA

Can this yeast strain ferment in the high 60's (about 10 Deg F colder than optimum temp listed) and, if so, what impact would it have?

Clean and clear, a natural to pair with oak

By: Alex G. | Date: Mar., 12th 2014 | Beer(s) Brewed: Belgian Strong Dark Ale

I brewed a variation of Stan Hieronymus' Number 8 with this yeast.
Dropped in a Barrel Mill American oak spiral, medium plus toast, in the secondary for six weeks.

I think this yeast accentuates the hop flavor, is clean and neutral, no fruitiness, not overly dry, clears well, and really brought out the flavor of the oak.

I will be using this one again very soon.

ClassicAles strain, or could be.....

By: ClassicAles | Date: Aug., 9th 2013 | Beer(s) Brewed: Old Ale

Tried many times to get this yeast in the past... Now I see it listed! Wanted to brew a "Tennessee" version of an Old Ale on American Oak, but have never found the yeast thru my supply chain. If you use it, please post here, maybe interest will pick up on this strain. Thanks!

Frequently Asked Questions

Characteristics

Attenuation75-80%

FlocculationMedium

Optimum Ferment Temp.75-79°F (23-26°C)

Alcohol ToleranceHigh

Seasonal Availability: May - Jun

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.

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Ferments quickly ...

By: Anton | Date: Nov., 20th 2012 | Beer(s) Brewed: Biere de Garde Amber and Dark

Ferments quickly, settles very quickly. Attenuation leaves a bit to be desired. Usually doesn't finish within the "style" parameters even with sugar. Doing a four hour mash at 146-148 with a 5% sugar of the total grist I was able to ferment the beer from a 1.062 to 1.008 in five days doing a starter and dissolving oxygen into the wort before pitching. Ferments vigorously and will get up into the 70s even with an ambient temperature in the low, low 60's.

... less than three days

By: msleva | Date: Nov., 20th 2012 | Beer(s) Brewed: Biere de Garde

Pitched 600 ml starter into 3 gal. of wort. This yeast was a fast starter and finisher, taking a 1.060 OG down to 1.013 - which is perfect for the style - in less than 3 days.

I can't wait for the finished products

By: BillfromOB | Date: Nov., 20th 2012 | Beer(s) Brewed: Biere de Garde

Put together a brown in this style. Since this is not the norm for my brew house, I was surprised to see the beer drop in the primary from an OG of 1.068 to a FG of 1.012 in 5 days at 73 degrees. Beer is in the secondary to allow the yeast to floc out. The aroma at this step is amazing with no noticeable esters, malt is forward but not cloyingly so. I can't wait for the finished product. This yeast's performance was excellent and true to the description.

... I'll be looking for this again ...

By: Mike in SD | Date: Nov., 20th 2012 | Beer(s) Brewed: Biere de Garde

I followed quite closely the suggested grain bill from "Farmhouse Ales," which is outlined on this website. I ended up with a OG of 1.072 and it fermented quickly down to 1.009 at a temperature in the high 60's. The resulting Biere de Garde is quite accurate stylistically, showing subtle, but pleasant biscuit and apple notes. Made a really nice beer, and I'll be looking for this one again for next fall.

Will be using this for a house yeast

By: Aaron V | Date: Jul., 18th 2012 | Beer(s) Brewed: Pale Ale

Will be using this for a house yeast. I did a 1 L starter for a 5 gallon batch of 1.047 OG, pitched yeast into wort at 58 F, let rise to 70. Got to 1.004 in 4 days and settled out. Minimal sulfur production and slight diacetyl which settles out.

Frequently Asked Questions

Characteristics

Attenuation68-75%

FlocculationMedium to High

Optimum Ferment Temp.63-73°F (17-23°C)

Alcohol ToleranceMedium

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.

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Frequently Asked Questions

Characteristics

Attenuation66-74%

FlocculationMedium

Optimum Ferment Temp.66-70°F (19-21°C)

Alcohol ToleranceMedium

From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.

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Vigorous yeast ...

By: Tony V. | Date: Nov., 19th 2012 | Beer(s) Brewed: Double IPA and IPA

Premium Bitter is a very vigorous yeast with an excellent ester profile. It compliments the strong citrus profile of American hop varieties. In my experience it has been highly attenuative. I wish it was a year round strain. Thanks

Took off quickly ...

By: Anonymous | Date: Nov., 19th 2012 | Beer(s) Brewed: ESB

Huge ester profile including cherries, apricots. Took off quickly, attenuated well, dropped clear. Great yeast.

Yeast fermented very vigorously ...

By: Anonymous | Date: Nov., 19th 2012 | Beer(s) Brewed: ESB and IPA

Fermented at 70. Primary for 1 week and secondary for 2 weeks. Produced a clean flavor with a fruity profile. Used at "expiration" date using a starter. Yeast fermented very vigorously and produced an unpleasant sulfur smell around days 3-4, but disappeared within another day or two.

So much easier to work with than ...

By: Whorst | Date: Nov., 19th 2012 | Beer(s) Brewed: English Summer Ale

Love this yeast. It should really be a year round strain. It attenuates well, and has a lovely ester profile. I used it with 50/50 Maris Otter and Lager Malt. Hopped with a combination of Magnum and Amarillo. So much easier to work with than Burton Ale.

I absolutely love this yeast

By: Tim | Date: Nov., 19th 2012 | Beer(s) Brewed: Bitter, Porter, Mild

I absolutely love this yeast, I hope White Labs brings it in as a year-round strain. It attenuates very well, top crops like no other yeast I've ever used (which makes it great for harvesting), and works at a variety of temps. The final product has a wonderfully complex ester profile that isn't overwhelming. It leaves a beer that's dry but has a full mouthfeel and works well with malt and hops. Probably my all-time favorite yeast!

Frequently Asked Questions

Characteristics

Attenuation70-75%

FlocculationMedium

Optimum Ferment Temp.67-70°F (19-21°C)

Alcohol ToleranceMedium

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