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Testimonials
I've been using your product for about two years with some spectacular results. Thanks for making such a good quality yeast affordable for those of us who don't farm yeast.
Charles Chapman
San Diego, CA
Just thought I'd drop you a note. I've been brewing all-grain brews for a while now using Wyeast starters and wanted to cut my brew time down for the summer (spare time seems to be unique concept lately). The guys at The Homebrew Store in St. Charles, IL had been bugging me for quite some time now about your product. I thought it would be worth a try and combined a vial of the WLP005 with one of their extract kits (a nice Scottish Ale).
I must admit I am very impressed. The beer isn't finished yet but looks REALLY promising at this point. The fact that I don't have to diddle around with starter cultures is a real nice change.
Thanks much for a great product!
-Gordy Power
Chris
Thank you for the sheet you sent with Chris White, I am putting them to good use... I am very glad that White Labs is so responsive to a dealer as small as myself... You can use my name or company any time you wish or refer a dealer to me as a reference even though I don't think you need too.. Your product is the best I have found in the 11 years I have spent as a homebrewer and as a retailer for 2 1/2 years...
Robert (bobbrews) Johnson
Brewer's Rendezvous
I have been using White Labs yeast exclusively for a couple years now and have enjoyed much success. Thanks for a fine product.
Jeff Herman, homebrewer
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Christopher,
My homebrew store just started to carry a few of the White Lab's strains and I decided to try the WLP005 in a Pale Ale. Wow! What a great yeast. I went from brew day to serving clear beer in about 10 days which is about half my usual time for this style. The attenuation was a little lower rthan what I expected, so my Pale Ale has been renamed an English Extra Special Bitter. I was extremely happy with the performance of this yeast, so I will be encouraging my supplier to carry the full line.
--Dave Humes
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Hello Mr. Mueller:
I’ve not bottled me first batch of beer using WLP 300 (hefeweizen), but it is in the secondary fermentor. I made a 5 gallon batch using a 65:35 percent wheat to barley ratio. I expect to bottle in 5 days. There are a few points of interest and observation.1) I had a very high krausen with this fermentation. It was more pronounced than any other yeast produced. I ferment in 7 gallon buckets that a commonly used for 5 gallon batches of beer. The krausen filled the bucket and entered slightly out of the one-way valve.
2) Although there has been vigorous fermentation at this point I detect no "yeast bite." We will see about taste after bottle-conditioning.
3) I fermented WLP-300 @ 72 degrees. Although the beer hasn’t had the opportunity to condition, the common estery flavor of bananas is less apparent. It is present but more subtle. Interestingly, if I had pitched WYEAST 3068 and fermented @72 degrees the esteric banana taste would have been very pronounced. This batch of beer had an OG of 1.046, and at this point the more subtle taste of WLP 300 seems to have been a good choice. Is it possible to encourage the esteric flavors? Would temperature of fermentation have a significant effect? When working with higher OG, more esters might be beneficial.
At this point I’m very pleased with your product, and look forward to using it again. I also plan to use your other wheat yeast when I begin to experiment on "American Wheat Beer."Michael Ross
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I am going to be in the San Diego Area over the next several weeks and I was wondering if it would be possible to visit your laboratory in person. I am a homebrewer and I have become very impressed with the quality of your product. I am not easily swayed from my own techniques, and usually in brewing, easier does not mean better. However, it certainly does in your case. Your product is simple, convenient, and produces a much more rapid fermentation in a much shorter period of time. It produces a more compact yeast cake at the bottom of the carboy, resulting in more beer being able to be racked off of the lees, and beer of a cleaner and higher quality.
Just recently I had made a hefeweizen, and although the flocculation is listed as low, it took off with a bang. Almost exactly 12 hours after I had pitched, there was no activity. I showed it to my roommate and left for work. I expected it to gradually pick up during the day. It didn’t. It was producing so much CO2 I could hear it bubbling nonstop into the container when my roommate called me on the phone at work. He wanted to know if I had done something to make it start. I hadn’t even moved the carboy. In the space of about half an hour it had gone from zero to total fermentation activity. That’s amazing.
I’m glad to see specialty yeasts as well, such as the Octoberfest/Marzen (WLP820). I’ve always wanted to do a lager, and now I have an even better excuse.
I just wanted you to know that there are homebrewers out here that appreciate what you do. Recently, I opted for the bargain route and used a packaged yeast from a kit for a quick party brew. I hadn’t used packaged yeast in months, and I hated the results. As an experiment, I brewed the same kit the same way and used your British Ale, I believe, and I served them kegged, unmarked, side by side. I didn’t tell people that they were the same beer, that only the yeasts were different. I got compliments about the beer with your yeast, and people politely mentioned the other. However, the most telling thing was that the White Labs yeast beer went quick and the packaged yeast beer had leftovers.
So, since then, I will always use your yeast. And I get it from the best brew shop in the area-the Oak and Barrel of Berkeley.
Keep up the quality work, you are making better brewers out of us all...
Cheers!
-Drew Douglass
San Francisco Bay Area, California
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Thank you for releasing WLP820 to the homebrewing community I hope Whitelabs will make this one of the members of the starting lineup. I have been switching back and forth between WLP830 and Wyeast #2308 in my Oktoberfest beers and they both worked reasonably well but both lacked that certain zing I was expecting from the yeast. I noticed a positive difference in the sulfur aroma when I racked my most recent batch (brewed with WLP820) to the secondary. My fingers are crossed, this might be the one!
Just some positive feedback on the great work you guys do. Keep it up.
Chris Molseed
Lynchburg VA
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Dear Sir,
I am a homebrewer who used to use Wyeast exclusively because it was the only quality liquid yeast available to me through my homebrew shop at the time. About a year ago, my local homebrew shop started carrying your line of pitchable yeast products and I have been a die-hard White Labs user ever since!
Best Regards,
Glen Pannicke
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My sales have gone up since I have switched to your Hefeweizen yeast. My customers really like the flavors it produces
Steve Samuelson Big Horn Brewery, Spokane, WA
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My beers have improved tremendously since I switched to your yeast. I have never had a fermentation take more then 6 hours to start. This was the final step in making my beer competition quality. I am now making beers to fit your yeast strains. Thank you!"
Christian Thorpe, East Aurora, New York, Homebrewer
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Mr. White
I am E-mailing you to express my complete satisfaction with your product. I am a homebrewer and I use strictly Whitelabs yeast.
I recently brewed a batch of pale ale and used what I thought was a fresh a vile of English Ale Yeast. It turned out to be over nine, that's right nine months old. I noticed the date after I pitched it (of course). I went into a panic because I didn't have any other yeast and my local brew shop was closed until Monday, again Murphy's law in effect.
To my great surprise, the yeast not only started in less than 24 hours it fermented down to around 1.005 and has produced a very clean flavor. Comparing your product with other producers has convinced me to stay with your product. For instance, Wyeast would have been a complete disaster, it never would have started or if it did would have left off flavors in the finished beer. To be honest that was what I was expecting given such an old pack of yeast.
Thank you for producing such a great product and keep up the good work.
Dave Matheson
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Dear Dr. White,
My local homebrew store (Evergreen Brewing, Bellevue, WA) stepped me up to liquid yeast - White Labs. I have never had a problem with slow or stuck fermentation. It is hard to really get a handle on the difference that your liquid yeast makes, but I feel I brew a better beer with it -better head, good heard retention, great flavor and aroma. Keep up the great work. I love using your yeasts - got five gallons inprimary fermentation for a wedding present right now.
Have a great Friday,
Dan Vail, Vail's Ales North Bend, WA
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Your yeast's are the best and I refuse to use anything but white labs thanks again
Christian S. Thorpe Jr.
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On Feb. 27, 1999 I received a complementary sample of your British Ale yeast (WLP-005) from Aaron Sepanski of Brewmasters's in Kenosha, WI. To keep this short and sweet, I have fermented four 10 gal. batches with this yeast (repitching the secondary) and I am VERY pleased. I did not use this yeast until May 16. I did not step it up for the first batch. In that batch I had obvious fermentation within 8 hours. My results:Old Ale in 4 days, OG=1.054 FG=1.014, 40 points
Mild in 7 days, OG=1.032 FG=1.010, 22 points
IPA in 10 days, OG=1.050 FG=1.006, 44 points
IPA in 8 days, OG=1.056 FG=1.005, 51 points (8/30/99)I have long used WYeast #1318 and I have been more-or-less satisfied. Your British Ale yeast will replace it. That is if I don't prefer 023 for the next IPA. I will be trying some 715 or 720 soon in my next batch of Barley Wine.
The other members of my brew club who received samples have liked your yeast.
I you provide a list of shops in the SE Wisconsin/ NE Illinois area that stock your yeast, I will include that list in our October brew club newsletter.
Thank you and keep it up. You have a good product.
John,
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Dear Chris W
Thank you so much for replying to my query so promptly. I have indeed made the 40 litre batch, bottled it on 2nd August, and can give you some feedback.I made a starter of 2 - 3 tablespoons of amber malt liquid, with 250ml cooled boiled water, and added the lager yeast vial. I left it for two days and it bubbled away nicely. This was pitched to the wort at time of fermentation. The beer recipe used was a slight variation on the normal Coopers beer pack including some grains, which is quite popular here, and gives a good flavoured beer very consistently. The wort was kept at 21 degrees constantly. The wort took about two full days before the yeastseemed to kick in, with a fine creamy "head". After that the head bubbled away stronger with a richer thicker creamy head for another five days. It was bottled on the eighth day.The results are fantastic!. After two and three weeks I have "sampled" the brew.... there are not enough "p's" in the word perfect to describe the beer. It has a rich creamy head that holds to the end of the glass. The bead is consistent with small bubbles working extremely well. The beer is quite clean and clear and the taste is very smooth, but at the same time quite distinctive (without being at all overbearing). I am ecstatic with the result!! I thank you once again for your assistance and interest. I am off this afternoon to get some more for another brew!.
best regards Paul, in Australia
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I am new to White labs Yeasts, and liked the results of the WLP820 Oktoberfest/Marzen strain. If I read the web site correctly, it is a "guest" strain, and not a main line item. Hope you consider it making it a permanent addition to your line. I also like your pitchable vial packaging. Stay this way -- don't go the smack pack route. Just my 2 cents . . . . .
Many thanks,
Scott Richards
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Mr White,
Just wanted to drop a line and let you know that I have tried the California Ale, Champagne and Sweet Mead yeast strains. Your yeasts are truly the most incredible and amazing critters I have ever seen. Every batch of beer, wine, mead finishes off FAST and CLEAN like I have never seen. Yeast makes ALL the difference in the world. Thanks so much for your great contribution to the world of fermentation.
Regards,
Vince Carlson
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I am a homebrewer for some 7 years now and I recently hooked up with Steve Duhamel at Blackstone Homebrewing in Woonsocket Rhode Island and he gave me some beer made with your yeast and it was good. Then I was working at the Great Northeast Beer Expo on Oct.30 ‘99 and your outfit had a booth and I was given some samples. I used the California 3 weeks ago and until about 3 days ago I had a 3 gallon batch threatening to go into orbit. I bottled it tonight and sampled the leftovers before bottle conditioning and I can not believe the fermentation. This beer is going to put people to sleep for a week! I have an Irish Ale I am going to try next. Also, your people were very personable. Finally, I had to buy one of your hats with the word Brewer on it. My name is Tim Calderara. Ciao.
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Greetings Mr. White,
Before I begin with my inquiry, let me compliment you on your fine products. I am an x-commercial brewer(went back to my software engineering day job) and am back doing what I love best in my spare time...homebrewing. I am currently coming up on my 100th all-grain batch since last spring. I have used White Labs Pitchable yeast in every batch with excellent results every time.
Bob Girolamo
San Jose, CA
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I think you guys are doing a great job at White labs and I hope that your business is successful. I shop at Olin Schultz's Beer, Beer, and More Beer and am President of their brew club. We encourage others to use your products and appreciate your good work.
Best Regards.
Pat Galvin
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I've been a loyal White Labs user now for over a year. I've made some great beers and picked up a couple awards using your yeast. Many thanks for a great product.
--Dave Humes
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The results (on WLP001) were very positive, so much so I am now using the yeast for all my own ales. On the basis of our tests, the different versions did differ in nontrivial ways, and WLP001 had the best overall marks for both flavor and functional characteristics."
George Fix, Ph.D. Author of Principles of Brewing Science
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All good brewers know to brew great beer you must start with excellent yeast. In 1993 I was one of Chris White’s first customers. Since that time, I’ve never had a yeast problem. I know White Labs is the best yeast supplier around!"
Vinnie Cilurzo, Russian River Brewing Company, Korbel Champagne Cellars
1996, 1997, 1999 GABF Medalist
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