FAQ

Beer > Amateur

What are the alcohol tolerances listed on your yeast pages? Please define them for us.

What is brewer's yeast?

I operate a store that sells White Labs yeast. Do you have suggestions for how I should ship the yeast to my customers who order by phone or online?

I have heard that Rochefort has two strains. How would I go about selecting those as two different strains (separating them)? How do you differentiate between the different strains?

I have just tasted some of my 005 yeast out of the vial, and it tastes sour. I just wanted to know if this is normal.

I live in India, and I recently got a couple of vials from an American homebrew store. They were in shipping for about 5 days and with an ice pack. Once they arrived, I put them in my refrigerator right away. Today, I used it for a batch of American Brown Ale I made. I had several questions about the yeast.

How can I pitch 1 million cells per ml per degree Plato?

Do you have a map between your yeast strains and others?

How can I obtain White Labs yeast if my local homebrew shop doesn’t carry it?

What is the shelf life of White Labs Yeast?

How can I increase the oxygen level in the wort?

How should I store my yeast?

Can I use your liquid yeast to make bread?

What is flocculation?

Why does the vial look different?

Is overpitching yeast harmful?

What is diacetyl?

Can I combine yeast strains?

Why does my beer have a high ester and/or sulfur level?

Why is my beer under-attenuating?

Why is my beer over-attenuating?

How can I increase the alcohol level in my beer?

What is meant by "certified pure yeast"?

Why is the fermentation not starting in the recommended time?

What is meant by pitchable quantities?

Why should I use liquid yeast as opposed to dry yeast?

At what temperature should I pitch ale yeast?

What is White Labs yeast nutrient?

How long does the fermentation take to complete?

Why does my vial look different?

What is Servomyces?

I am curious to know how your nutrient may differ from Servo? That is what I use now, but since I hope to switch to White Labs yeast exclusively in the future, I was wondering if the WL product may be superior.

What is attenuation?

Beer > Professional

What if my yeast arrives late?

What are the alcohol tolerances listed on your yeast pages? Please define them for us.

How does White Labs ship its yeast?

Is your yeast gluten free?

What are aerobic bacteria?

Why is my beer under-attenuating?

Why is my beer over-attenuating?

How can I increase the alcohol level in my beer?

What is meant by "certified pure yeast"?

What are White Labs test kits and how can they help?

How can I avoid contamination in the brewery?

How often should I test for contamination?

Why is the fermentation not starting in the recommended time?

What is meant by pitchable quantities?

Why should I use liquid yeast as opposed to dry yeast?

What temperature should I pitch a lager yeast?

At what temperature should I pitch ale yeast?

Does a professional brewer need to propagate when using White Labs yeast?

What is Servomyces?

What is White Labs yeast nutrient?

How many generations should I use my yeast?

What is comparable to liter measurement?

Wine > Amateur

How long can I wait to use White Labs Yeast?

Wine > Professional

I am interested in your HLP media that you have for sale. Would this be effective for wineries?

What makes White Labs liquid yeast different?

I am interested in your HLP media that you have for sale. Would this be effective for wineries?

How long can I wait to use White Labs Yeast?

What makes White Labs liquid yeast different?

Distilled Products

I am making rum with EDV493 for the first time. I am concerned about the temperature: the room where I will have it in is about 60F, which is considerably low considering the recommendations. What effect will this have and what suggestions can you offer?

My EDV493 instructions are in French and I would like to clarify the dosage rate. It indicates 50-100g/HL.

What is the alcohol tolerance and pitching rate for EDV493?

Most brewers use a roller mill to crush their grain. The Alcohol Textbook suggests distillers are more likely to use a hammer mill, and specifies a typical level of milling (using a sieve test). Do you have any idea on how much yield we may lose if we use a roller mill and don't achieve as fine a grind as we could with a hammer mill? I'm trying to find the trade off between buying a more expensive mill or paying someone to mill the grain and using a roller milling process.

Brewers typically measure the amount of sugar with a hydrometer, however they are making the measurement after sacchrification and with the solids removed. What is the best way to measure the sugar content of the mash post liquefication? At this point it's still starch (or at least not fully reduced to simple sugar like it will be post sacchrification).

I'm working on some test batches of whiskey and would like to try some of the WLP050 Tennessee Whisky Yeast. Our mash capacity is 1000 liters, and I typically use 200 gallons of water and 350 lbs of grain/malt. How much of the WLP050 would I need to do two of these batches?

I would like to make bourbon. What products would you recommend?

Enzymes

What is the recommended dosage for your enzymes?

What is your recommended dosage for homebrewers?

What are enzymes?

How can they help with beer production?

What will each enzyme do?

Will Enzymes Change the flavor of my beer?

Yeastman™

What is special about Yeastman?

Can you make Yeastman faster? 

Why should I use Yeastman?

I am not a customer but want to use Yeastman for the first time

I am a White Labs customer. How do I use Yeastman for the first time?

Big QC Day and Yeastman: Help please

What is Yeastman?

Why do I have to give all this information to log in for the first time?

Is the system secure?

I want to add on to an FAP (Freshness Assurance Program) order, how do I do so?

It is summer - will the yeast survive during the shipping process?

When can I get my yeast?

How does Yeastman  know when the yeast is available?

Why are some strains available sooner than others?

What does clearing QC mean?  

When do I get assessed a rush fee?