Pro & Homebrew

WLP600 Kombucha SCOBY

White Labs now offers WLP600 Kombucha SCOBY, a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs’ SCOBY is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha. As we continue our genetic identification we will publish the data on this page. This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.

Attenuation: 
N/A
Flocculation: 
N/A
Optimum Fermentation Temperature: 
N/A
Alcohol Tolerance: 
N/A
Brettanomyces/Bacteria?: 
Yes
Seasonal / Platinum: 
Year-round
FAQ: 

What is a SCOBY?

A SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha.

What is in the White Labs SCOBY?

White Labs SCOBY has a wide range of organisms. Organisms that have been identified will be posted on this page (whitelabs.com/yeast/wlp600-kombucha-scoby), the list will be updated as we identify more organisms.

How much will one SCOBY make?

One SCOBY will make 1 to 5 gallons of kombucha however, the White Labs SCOBY only contains enough starter liquid for 1 gallon of kombucha. If more than 1 gallon of kombucha is being produced you will need more starter liquid. Previously made kombucha or store bought plain kombucha works as starter liquid.

Can I reuse the SCOBY?

Yes, you can reuse the SCOBY as long as it is taken care of and stored properly. A new SCOBY will be produced with every batch of kombucha made, you may use this newly produced SCOBY for future batches as well.

How do I properly store a SCOBY for future use?

For short term storage, a clean, food grade container placed somewhere out of direct sunlight and left undisturbed is suggested. If you will not be using your SCOBY for an extended period of time, place it in a clean, food grade container in the refrigerator for up to 3 months. Feeding (adding new tea) as needed to keep the SCOBY from drying out.

Does the SCOBY need to be refrigerated?

It is recommend that you refrigerate the SCOBY until you are ready to use it. Let it warm to room temperature before use.

When is the SCOBY expiration date?

The White Labs SCOBY is best if used within 6 months, the expiration date is included on the label.

Strain Category: 
Yeast Pro / Am Classifcation: 
What is a SCOBY?

A SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha.

What is in the White Labs SCOBY?

White Labs SCOBY has a wide range of organisms. Organisms that have been identified will be posted on this page (whitelabs.com/yeast/wlp600-kombucha-scoby), the list will be updated as we identify more organisms.

How much will one SCOBY make?

One SCOBY will make 1 to 5 gallons of kombucha however, the White Labs SCOBY only contains enough starter liquid for 1 gallon of kombucha. If more than 1 gallon of kombucha is being produced you will need more starter liquid. Previously made kombucha or store bought plain kombucha works as starter liquid.

Can I reuse the SCOBY?

Yes, you can reuse the SCOBY as long as it is taken care of and stored properly. A new SCOBY will be produced with every batch of kombucha made, you may use this newly produced SCOBY for future batches as well.

How do I properly store a SCOBY for future use?

For short term storage, a clean, food grade container placed somewhere out of direct sunlight and left undisturbed is suggested. If you will not be using your SCOBY for an extended period of time, place it in a clean, food grade container in the refrigerator for up to 3 months. Feeding (adding new tea) as needed to keep the SCOBY from drying out.

Does the SCOBY need to be refrigerated?

It is recommend that you refrigerate the SCOBY until you are ready to use it. Let it warm to room temperature before use.

When is the SCOBY expiration date?

The White Labs SCOBY is best if used within 6 months, the expiration date is included on the label.

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: 

WLP648 Brettanomyces bruxellensis Trois Vrai

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.

Attenuation: 
85%+
Flocculation: 
Low
Optimum Fermentation Temperature: 
70-85°F (21-30°C)
Alcohol Tolerance: 
Medium-High
Brettanomyces/Bacteria?: 
Yes
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP590 French Saison Ale Yeast

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. 

Attenuation: 
73-80%
Flocculation: 
Medium
Optimum Fermentation Temperature: 
69–75°F (20°C–24°C)
Alcohol Tolerance: 
Medium
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
FAQ: 

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. 

Strain Category: 
Yeast Pro / Am Classifcation: 
Can you tell me more about this strain?
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. 

WLP672 Lactobacillus brevis

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! 

Attenuation: 
80%
Flocculation: 
Low
Optimum Fermentation Temperature: 
70-75°
Alcohol Tolerance: 
Medium
Brettanomyces/Bacteria?: 
Yes
Seasonal / Platinum: 
Year-round
Strain Category: 
Yeast Pro / Am Classifcation: 

WLP661 Pediococcus damnosus

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.   

Attenuation: 
65%
Flocculation: 
Low
Optimum Fermentation Temperature: 
70-75°
Alcohol Tolerance: 
Medium-high
Brettanomyces/Bacteria?: 
Yes
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: 

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