Pro & Homebrew

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.

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WLP095 - Burlington Ale Yeast

By: Chris Hlywka | Date: Jun., 13th 2016 | Beer(s) Brewed: Session IPA

First time using this yeast -- making a 6 Gallon session IPA (1.042OG with Mosaic, Mandarina Bavaria, and Huell Melon) -=-

VERY HAPPY with WL's new packaging. Easy to use / simple ++ Yeast takes of FAST!!

According to the packaging no starter required for 5 Gallon 1.050OG -- and this seems to be doing just fine (as package dictates). Good Size Krausen and activity within the first 24 hours + smells good. Can't wait to rack, package, and sample

Frequently Asked Questions

Characteristics

Attenuation73-78%

FlocculationMedium

Optimum Ferment Temp.67-70F

Alcohol ToleranceMedium- High

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

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Update 2

By: Ian | Date: Sep., 10th 2015 | Beer(s) Brewed: Witbier

Weeks 6-8 it changed from the initial apricots/mustiness into skittles/mustiness. Three months later it is becoming less skittles are more musty.

Update

By: Ian | Date: Aug., 18th 2015 | Beer(s) Brewed: Witbier

Ended up with a pH of 4. Not sure how that happened, but it was not infected due to my brewing...

The citra dry hopped witbier ended up with apricot and musty notes to it in the finish. The hops complimented it perfectly. WLP648 would be a good addition to a biere de garde or a fruit beer with apricots or peaches.

Ferment it hot

By: Ian | Date: Jun., 27th 2015 | Beer(s) Brewed: Witbier

I loved brewing with WLP 644 and often fermented in the the lower end of the recommended range of 70-85 F at home.

WLP 648 has the same optimum fermentation range but I have only noticed active pellicle formation and other activity near 80 F. If you are a home brewer without temperature control, this may not be the best option for using during cooler months. Instead, I would probably use WLP 644 due to its greater activity at room temperature.

Frequently Asked Questions

Characteristics

Attenuation85%+

FlocculationLow

Optimum Ferment Temp.70-85°F (21-30°C)

Alcohol ToleranceMedium-High

Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds.  Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. The most popular saison strain in the White Labs Tasting Room. 

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Vigorous yeast!

By: Pkingduck | Date: Oct., 5th 2015 | Beer(s) Brewed:

I tried this with my Apple saison recipe that used Wlp 565 last year. Very impressive attenuation, fermenting down to 1.001 within 2 weeks. May have had the fermentation temp a little high at 85, but wanted to push it like other saison yeasts. Definitely got a "bite" to it, but overall pretty clean.

Frequently Asked Questions

Microbiological Properties
• Classified as Saccharomyces cerevisiae
• Active, liquid yeast
• Typical analysis:
Wild Yeast (LWYM): 0 per 1 million yeast cells
Wild Yeast (LCSM): 0 per 1 million yeast cells
Anaerobic Bacteria (HLP): 0 per 10 million yeast cells
Aerobic Bacteria (SDA): 0 per 10 million yeast cells

Instructions for Use
Warm yeast to 70°F (21°C) 2 – 6 hours before use, and add to fresh brewers wort at 70 - 75°F (21 – 22°C). Aerate well and lower to desired fermentation temperature after wort develops krausen.

Style Recommendations
Yeast produces subtle ester character with a slight floral background. Excellent choice for Saison, Biere de Garde, summer ales, and Witbier. 

Characteristics

Attenuation73-80%

FlocculationMedium

Optimum Ferment Temp. 69–75°F (20°C–24°C)

Alcohol ToleranceMedium

Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! 

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Frequently Asked Questions

Characteristics

Attenuation80%

FlocculationLow

Optimum Ferment Temp.70-75°

Alcohol ToleranceMedium

Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.   

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Sour Beer 100% Brett Fermentation

By: Scott | Date: Feb., 8th 2016 | Beer(s) Brewed: American Sour

We brewed a 100% Brett sour beer with WLP645 Brett C and WLP661 Pedio following the Rare Barrel method. I made a 3-stage starter with the Brett in order to get up to typical sacc pitching rates and also made a starter with the pedio. We pitched both starters directly into the primary (no sacc or lacto), racked into a 5-gal glass carboy after a two-week primary, and aged for a year. The SG was 1.050 and FG 1.005. The beer turned out surprisingly clean tasting. The Brett C did a good job cleaning up any diacetyl that the Pedio created during its fermentation. There is a slight Belgiany-type yeast flavor from the Brett C, but no “funk”. The pedio gave the beer a mild lactic sourness, the deep and complex type of sour that is felt on the back edges of the tongue. I would classify the intensity of sourness as low-medium. It took the Pedio about 6 months before any sourness could be detected on the palate. I actually wish that the final beer was a bit more sour. We also split the batch and aged portions of it on fruit, which turned out delicious.

Frequently Asked Questions

Characteristics

Attenuation65%

FlocculationLow

Optimum Ferment Temp.70-75°

Alcohol ToleranceMedium-high

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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Frequently Asked Questions

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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Nice whiskey

By: Hansil | Date: Nov., 19th 2015 | Beer(s) Brewed: Corn wiskey

Add this to a nice corn mash with red wheat and six row barley distill after 2 weeks and you will have a clean white wiskey barrel this in charred oak and you will have a damn fine sipping whiskey.

o70 bourbon yeast

By: ken mars | Date: Nov., 17th 2015 | Beer(s) Brewed:

November 17 2015. stout came out awesome as planned but instead of using rasaberries i used 4 lbs of picked cherries. cherry nose is there w subtle flavor but whiskey chips seemed to pull through w nose and taste. will make again. great yeast!!!

070 yeast

By: ken mars | Date: May., 10th 2015 | Beer(s) Brewed: imperial stout

just used this yeast for an imperial stout, on the transfer to the secondary had a sample and tasted delicious.added whiskey chips soaked in bourbon. going to let sit for a few months then rack on about 6 lbs of raspberries. cant believe that there are no reviews on this yeast. i think its a great one

Frequently Asked Questions

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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Frequently Asked Questions

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

Seasonal Availability: Jul - Aug

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

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Saison III

By: JP | Date: Mar., 3rd 2014 | Beer(s) Brewed: Saison

This is one of my favorite strains to use and I stock pile when it is released. I typically blend it with the Brett Trois to achevie a beautiful grapefruit and mango brightness to my saison, without adding adjucts such as peels or grains of paradise. I really wish this was released year round or changed to Januarary to have may saison ready for the summer. Looking forward to scaling this guy up to a 90bbl Foeder.

Saison III yeast

By: Chas Peterson | Date: Dec., 7th 2013 | Beer(s) Brewed: Wit

Nice yeast but only use if you want a lambic syle beer. The description of "slightly tart" is way off. Try "pronounced tartness". I used this on a high-gravity Wit and created something practially undrinkable.

Saison iii is great

By: Bryant N | Date: Mar., 26th 2013 | Beer(s) Brewed: Saison

Love this yeast! Description is spot on. However, I'm pretty sure this has some brett or bacteria in it. I used this over and over and propagated a few times and I now have a pellicle on my starter! This will continue to develop in the bottle for months and months. If you're looking for more peppery flavors and aromas from your Saison go with I or II, otherwise for a fruity, tart, very interesting flowery aromas try this guy out.

Frequently Asked Questions

Characteristics

Attenuation70-74%

FlocculationMedium-low

Optimum Ferment Temp.68-75°F

Alcohol ToleranceMedium

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