WLP007 Dry English Ale Yeast

Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
American Style Cream Ale2American Style Wheat Ale2
Fruit Beer2Herbs & Spice Beer2
Specialty Beers4Specialty Honey Ales1
Smoke Flavored Beer2Golden Ale Canadian Style Ale2
German Style Kolsch1Classic English Style Pale Ale4
English Style India Pale Ale4American Style Pale Ale2
American Style India Pale Ale2American Style Amber4
English Style Bitter4English Style ESB2
Scottish Style Ale2Irish Style Red Ale4
English Style Brown Ale4American Style Brown Ale4
German Style Brown and Dusseldorf Altbier2Robust Porter3
Brown Porter2Classic Irish Style Dry Stout2
Foreign Style Stout4Sweet Stout2
Oatmeal Stout2English Old Ale English & American Strong Ale4
Barley Wine Strong Ale4Strong Scotch Ale4
Imperial Stout4Imperial IPA4


Feedback and experiences from previous customers. Want to leave a review of your own?

007, steady under stress

By: Scott Rauvola | Date: May., 26th 2016 | Beer(s) Brewed: Old Ale

I have used this for my old ale 3 previous times with excellent results. This time I decided to boil 3 hrs instead of 2, and got a dense wort of 1.116 OG in my 5 gal batch. Thankfully, I made a large starter from two pitchable 007 packets. I was concerned about alcohol tolerance from a beer that projected to be about 12% abv, but after 17 days in primary at 67-deg. I was convinced it was ready to go to secondary (no bubbles after watching airlock for 4 minutes). Didn't want to transfer earlier and cut yeast volume, so I let it go 16 days to wind down on a full yeast cake. I did however, give it a good shakeup after the first 9 days. Settled out well, transferred to keg and the gravity was 1.030, tasted great without residual sweetness! Glad the yeast didn't crash or stall, and projections figure 11.7% abv. At a 74% attenuation rate (so far), I'm really pleased. This is a huge beer.

Keeps on going

By: Torgeir Hovden | Date: Jan., 28th 2016 | Beer(s) Brewed: American IPA

A hoppy IPA fermented from OG 1.058 to target 1.013 in 12 days (with 2nd generation WLP007 harvested from an earlier batch)... and kept on going. Now, after 17 days, it's down to 1.010 (that's 82% attenuation) and there's still foam in the airlock hinting that it's still not done. Dry is a good way to describe this yeast!

Patience is a virtue...WLP007 starts quickly but still needs enough time!

By: Wardo | Date: Jan., 24th 2016 | Beer(s) Brewed: Imperial Red IPA

Hi, Just wanted to share my story as I used this forum for research myself last week so wanted to give info back... :-)
The summary is that I panicked about under-pitching and too much activity too quick but really I should have waited. This yeast goes fast but needs time to finish its job.

Story :)
Have used this yeast on the same recipe previously and hit target FG after 5 days - that was what I was expecting again. (first mistake).

I pitched two packets of liquid yeast onto a 1.068 OG Red IPA wort. That was last Sunday. No starter.
I expected it to go crazy as everyone here was saying that it would be ´done´within a few days.

Within about 4 hours at around 22 degrees c it WAS going crazy. Bubbling more than once a minute.
I went away until Wednesday night (so 3 days) and my wife told me it was bubbling the whole time. The temp had dropped to about 19 or 20c which I thought was in the right range.
On Friday, so 5 days later I noticed that the airlock was not bubbling anymore.
I decided that it was time to dry hop as the majority of the primary was done and there was no more co2 and lovely hop aroma escaping.
I tested the gravity but was shocked to find it still at 1.030. That was ok as the OG was 1.068 so that would be a 5% ABV beer. That´s not what I was aiming for though so I figured that the beer would not be balanced. The target FG was 1.016 and a 7% ABV.

I decided after researching that I had a stuck ferment so made a yeast starter with the same strain to give it a boost after realising that maybe I under-pitched originally.
Made the starter yesterday and left it until today (Sunday - one week after original pitch) and was about to pitch the new yeast. Tested the gravity again now and it was at 1.016 which was my target FG!
Was very relieved that the yeast had worked after all and I had just been impatient.
So now I have a finished primary and a yeast starter not required that I will use for the next brew.

Moral is, it works fast initially but you also need give it time to get to the FG. Don´t ferment at too low temps initially (as I did I think). Don´t rush it, don´t panic like I did and leave it a week in primary.

Great yeast strain, great clean complex flavour. Really like it. :)


By: Brian | Date: Nov., 16th 2015 | Beer(s) Brewed: Dark IPA (Arrogant Bastard clone)

Trying to salvage a "stuck" fermentation. 5g batch of Arrogant Bastard clone using wlp090. OG: 1.065, after 1 week racked to secondary with gravity at 1.034, after another 10 days 1.024, 10 days later 1.020.
I made a 1L starter on a stir plate with 1 vial of wlp007, wanting to pitch it, wort and all at peak activity before the yeast had time to settle. This yeast was so fast, I missed the peak. So I stepped it to a 2L batch @ 1.040. About 18 hours later, my wife called me at work because the start blew it's foam stopper. I came home, cleaned it up and put an airlock on it. When I got home, 4 hours later I pitched it to my stalled batch and it was like dropping alkaseltzer into a glass of water. The yeast went into an immediate feeding frenzy. Now it's been 72 hours since pitching and the fermentation it beginning to wind down. I'll give it an additional 8-10 days to condition before bottling. I have never seen such a ferocious display before.....crazy!

Double O awesome!

By: Jayred | Date: Mar., 13th 2015 | Beer(s) Brewed: Ipa

I didn't know what I was getting into but I did a 2L started and built up twice for my high gravity mosaic IPA and it kicked ass. My airlock blew out and made a mess in my mini fridge, it was beautiful. I transfered to secondary after 6 days to dry hop and zero activity after that, I was shocked and thought I had crapped my batch. My mosaic's come through so bright and clean, no sweetness, a perfect batch.

This yeast is a monster

By: Nick | Date: Mar., 9th 2015 | Beer(s) Brewed: Barleywine and Imperial IPA

So I started brewing a barley wine with an OG of 1.103 within five days it was right at 1.02. I was so impressed I went out and grabbed I grabbed ingredients to make an imperial IPA and pitched it onto the yeast cake. Within an hour it was going like crazy. Words to the wise though
1) use a low gravity little starter to get it going fast.
2)don't mess around with dinky airlocks get a blow down tube or you will be sorry.

Blazing Fast

By: IKR | Date: Jan., 12th 2015 | Beer(s) Brewed: Imperial Porter

I pitched a 1.6L starter (on stir plate)with 2 vials of WLP 007 into a 1.100 O.G. Imperial Porter. Hit wort with 2 min of pure Oxygen prior to pitching starter. Less than 10 hours after pitching there was 3 inches of Krausen and less than 24 hours I'm battling blow-off coming out a 6.5 gallon carboy fermenting @ 65F (5 gal batch). 4 days later I'm at 1.032 F.G. The beer was moved to secondary 2 weeks later still at 1.032. Hydro test was very tasty, clean and not sweet at all. The 71% attenuation is not mind boggling but with 2.5 lbs roast grains and 1 lb of crystal that might be all that's expected. The speed at which this yeast mowed through the wort and flocculated clean was amazing though. Looking forward to the final product.

Rev. Mark

By: Mark | Date: Dec., 29th 2014 | Beer(s) Brewed: Imperial Stout

Like most reviews and lab description, the WLP007 finished out fairly quickly (less than a week for an Imperial Stout with an OG of 1.108). I started off at 60F for two days and then raised it up to 68F to finish. I'm currently at 1.038, just shy of a 70% attenuation. Not excited about this, but must factor in that my IS is already at 10% abv and I had a lot of roasted/chocolate/Special B/coffee malt as adjuncts to add a bit of non-fermentable sugars. I built up a huge starter and also used Servomyces, plus I mashed fairly low (150F) to boost the level of fermantable sugar in the wort. Overall, I'm fairly satisfied and will have to evaluate the finished product after it ages.

007 is a beast of a yeast

By: Aaron | Date: Sep., 11th 2014 | Beer(s) Brewed: Russian Imperial Stout

Brewed a 5 gallon RIS and used this yeast from a 1L stepped to a 2L starter. The batch was in a 6 gallon carboy with plenty of head space. Within 24 hours of fermentation in the high end of the range the temperature probed stopper with airlock had literally exploded out of the top. Big mess. Wonderfully estery result regardless, although I'm pretty sure I lost all those late hop additions when it splattered over my basement.

Careful fermenting this yeast in the high range, it's a dooozy!

A beast

By: Bill | Date: Dec., 2nd 2013 | Beer(s) Brewed: Imperial Brown

I recently pitched 2 vials of this yeast from a 2L oxygenated started into a BIG Imperial Brown...OG somewhere around 1.100ish. 007 plowed through this wort...took it down to 1.012 within 5 days of pitching. Started slow with a temp of mid 60s....bumped it up to 70ish and she took off like nobody's business. I suspect she might drop another couple before it's all said and done. Wort was oxygenated with pure O2 at :90sec and again 12 hours after pitching.

Great for stouts & browns

By: Carol | Date: Jul., 2nd 2013 | Beer(s) Brewed: RIS, foreign extra stout, dry stout, mild, IPA, cream ale

This yeast ferments really fast and drops right out when it's had enough. Doesn't always ferment out as much as I'd like but I think that's been due my lack of temperature control in the winter. It's THE yeast to use for a RIS - gives a great dark fruit/cherry flavor. Great for other stouts as well. I was quite happy with a mild using this yeast. Not so happy using this in an IPA -the diacetyl came through which I think sits in the background in the stouts. Will always use this yeast for any stouts or brown ales I make.

Fast, hardy, trustworthy

By: Brett | Date: May., 2nd 2013 | Beer(s) Brewed: Porter, Stout, IPA, Imperial Brown

Pretty much echoes what others have said, but wow does this thing churn through some sugars! Pitched it straight from the vial and from starters, and from starters I've seen it bubbling away after just a few hours. I've had attenuation in the 80's even at fairly cool (60° F) temps with highly fermentable wort, so make sure you budget for the higher end of that attenuation range. Clean flavor with just a bit of its own character, and I've never seen it get in the way of the malt or hops. And two Fs... Fast: I've had completed fermentations in just a few days for OGs under 1.080. And Flocculate: this critter flocculates like it's going out of style. To the point where my wife gets disgusted by the enormous "yeast snot balls" that she sees in the starters. Solid, reliable "WYSIWYG" yeast that you can throw most anything at.

... on Wednesday it had already gotten down to ...

By: Mux | Date: Nov., 19th 2012 | Beer(s) Brewed: RIS

WOW! I used WLP007 with a 1000ml starter on a 1.090 Russian Imperial Stout on Sunday and on Wednesday it had already gotten down to 1.030.

Sweet Jesus this strain works fast ...

By: Frank P | Date: Nov., 19th 2012 | Beer(s) Brewed: IPA

Used this for the first time to brew my take on the Stone IPA Clone. Sweet Jesus this strain works fast. Fermented at 67-68 degrees. First 72 hours it fermented like crazy and dropped me down to my expected FG in about 5 days. I let it sit another 9 days in primary, racked to secondary and dry hopped for another 7 days. Force carbed and let it chill for a couple days. Beer is clean and tastes amazing! Thanks Whitelabs

Clean for an English strain ...

By: Michael S. Henry | Date: Nov., 19th 2012 | Beer(s) Brewed: IEPA

Brewed an India Extra Pale Ale with this strain and it was fabulous. Ferments hard and fast as it wiped out a 1.060 wort in 3 days. I allowed it to rest for 14 days, dry hopped for 7, and bottled. Clean for an English strain but you do get some subtle fruit esters in my opinion. The malt and hops shine. This is now to be considered my "house" strain when it comes to all brews not requiring a "specialty" strain. Thanks White Labs.

I am sold on this strain ...

By: joe | Date: Nov., 19th 2012 | Beer(s) Brewed: American Amber, American IPA

This strain is the best of both worlds. The attenuation and clean ester profile of an American Ale yeast like WLP001 that drops clean and clear like English counterpart WLP002. I am sold on this strain after just 2 batches. It's knocked a week off my process with its fast and thorough flocculation and produced one of the prettiest (and tastiest) beers I've brewed to date.

Handled the higher gravity very well

By: Don | Date: Aug., 21st 2012 | Beer(s) Brewed: Imperial IPA

Handled the higher gravity very well and took me from 1.086 to 1.013 with no issues. Flocculated out extremely well. This was the clearest beer I've ever racked out of my fermenter. I will be using this yeast as much as possible in the future.

The coffee & cocoa can be tasted

By: mikie2 | Date: Oct., 19th 2011 | Beer(s) Brewed: double coffee&cocoa porter

Made a kick butte porter. All my consumers wanted more and after four months it just gets better. The coffee & cocoa can be tasted. Good job guys!

Flocculates out beautifully ...

By: PWB | Date: Jul., 20th 2011 | Beer(s) Brewed: Golden, Pale, IPA, Oatmeal Stout, Barley Brewery: WineBoquete Brewing Co. (nano-brewery, western Panama)

After searching for a good workhorse yeast for production of American style (hoppy) ales, I settled on this unlikely yeast. Amazingly neutral for a British strain. Flocculates out beautifully, which is a godsend for those who wish to skip filtering or fining. Lets hops come through very nicely, similar to cal ale yeast. I've harvested up to around 8 generations with clean results. Number one concern is to keep that primary fermentation temp down. It's a pretty quick attenuator, and puts out a lot of heat in the first 3 days or so. I get the cleanest results at about 66 degrees. Bottom line, if you haven't been quite satisfied with cal ale or others for hoppy, clean profiles, give this strain a try.

I highly recommend this yeast ...

By: Douglas Remington | Date: Nov., 4th 2010 | Beer(s) Brewed: IPA's, esb's, imperial stouts, barley wines, and even Mead!

In my opinion this is White Labs greatest and most diverse ale yeast. I have turned many clients on to this yeast while working at mainbrew.com over the years. I even persuaded a micro brewery here in Oregon to try it, and now it is the only strain they will use. It ferments out very strong and clean. And the ability for a high attenuator to clarify as well as this strain does is quite rare! I believe this yeast is as clean as Cal ale (at the right temperature) and is better at resisting any type of autolysis than Cal ale. I highly recommend this yeast for American and English style ale. This should be your first choice for high gravity beers such as double ipa's and barely wines. You will not be disappointed!

... flavor profile is excellent!

By: jamie | Date: Jun., 8th 2010 | Beer(s) Brewed: IPA, Pale, Porter, honey-wheat

I've found that this yeast is not as others have stated. Although I have been fermenting at the low end of the recommended temp range (about 66F). I've been getting about 72% attenuation. The flavor profile is excellent! The beers are very clean. Some esters, but very subtle, probably due to the low fermenting temp. I highly recommend this strain.

Ends up dry ...

By: Anonymous | Date: May., 26th 2010 | Beer(s) Brewed: Russian Imperial Stout

Amazing stuff! Was at full throtlle in less than 18 hours and went from 1.094 to 1.024 in less than six days and that was with 3 lbs of honey in the mix. Ends up dry but accentuates the hops and malt character. Perfect!


Very dry ...

By: Morten Kielland | Date: Apr., 14th 2010 | Beer(s) Brewed: English IPA

From 1.073 to 1.017 in less than a day!!! WOW! Poured the wort over the yeast cake from the previous brew. Fermented at 19C. Excellent profile and balance. Very dry unless lots of crystal or similar malt used.

... might be a go-to

By: Anonymous | Date: Apr., 6th 2010 | Beer(s) Brewed: Oatmeal Stout

Awesome English Yeast! My oatmeal stout had an OG of 1.070 and it fermented out to 1.016 in 7 days at 68F. Too dark to tell how well the yeast floccuated, but the beer does not taste yeasty at all after sitting in a secondary for a week. The thing that really makes this yeast stand out in dark beer styles, in my opinion, is a very faint dark fruit/cherry flavor in the background. Really compliments the roasted barley and carafa II that I used. This just might be my "go-to" strain for future porters and stouts.

... it's fast and really brings out the hops

By: Anonymous | Date: Mar., 15th 2010 | Beer(s) Brewed: IPA

From 1.060 to 1.014 in three days! Fermented at 68F, it's fast and really brings out the hops. Fast, attenuates, floccs. Why use anything else??

... it tastes great right ...

By: norm | Date: Sep., 19th 2009 | Beer(s) Brewed: beer wine

I used an Amber kit, and added extra hops and 5 pounds of dextrose. After 14 days in the fermenter, I bottled it with just one small sugar-drop. I siphoned off a couple liters (without bottling) for the weekend, and it tastes great right out of the fermenter! Nice ETOH warmth going down, more like a strong wine than a beer.

To avoid dangerous lag times ...

By: Jim Givens | Date: Aug., 30th 2009 | Beer(s) Brewed: Chocolate Porter, American IPA, English Extra Special, English Pale, Dry Stout

This rebel yeast lives fast and goes dormant young – it’s in and out of solution long before the wort can raise a wild posse. The beauty of this trait is that it’s easy to get clear (and drier/clean tasting) beers out the door quickly. But because of this trait it is also difficult to bring it back to “life” to re-pitch it if it has been relatively still for only a couple of days. To avoid dangerous lag times be prepared for some yeast coddling if you use this re-pitching method, or use it somewhat early, or double the amount of slurry pitched compared to other yeast types to get the same degree of desired fast and furious fermentation underway.

This will be my primary ale yeast from now on ...

By: n35flyer | Date: Aug., 26th 2009 | Beer(s) Brewed: IPA

I switched over from California Ale, and have been pleasantly surprised. Started at 1.074 and by the 6th day, was down to 1.018! 80% attenuation is no problem. As advertised, strain with terrific flocculent characteristics....this batch was as clear in the primary after 6 days as others I have brewed that spent a week in secondary. This will be my primary ale yeast from now on, and I am anxious to see how re-pitching to a 2nd or 3rd batch turns out.

The flocculation is also awesome ...

By: Doug C | Date: Apr., 9th 2009 | Beer(s) Brewed: IPA, Stout, Porter, Pale Ale

I love this yeast. I moved from WLP002 to WLP007 since it attenuates more. It seems to finish fermenting in about 3 days on most of the beers that I have brewed. The flocculation is also awesome - It ferments quickly then drops out, leaving a very, very clear beer. The IPA that I brewed was with all American citrus hops and there was no inharmonious flavor by mingling the British yeast with the American hops. I have mainly fermented in the mid 60s F so the esters are fairly neutral in my opinion. I believe that raising the fermenting temps (to 70-72 F) would provide esters that are more evident. This could have been nice in the stouts since the roastiness could meld with some fruitiness. This yeast will be the main work horse in my stable of yeasts.

I highly recommend it ...

By: JJ Blanche | Date: Apr., 5th 2009 | Beer(s) Brewed: English Barleywine; American Strong Ale

This is now my go-to high gravity strain. I highly recommend it for anything over 1.080, as it consistently ferments down to the target FG without issue. Has more character when compared to high-attenuating American strains, which I find desirable. Has a fairly active fermentation, which requires a blow-off unless you have the requisite head-space (carboys generally don't, buckets and other vessels might). Can go right on up to the stated 10% ABV and beyond, but starts to slow down when passing 11%. Yeast nutrient helps, particularly when you want to push it up to those levels. Minimizing blow-off by maximizing head-space is also a good route to pursue if you want to draw as much out of it as possible. I've used 007 with a 3 week primary, followed by a 3 week secondary. Thereafter, let your high-grav brews sit for at least two months after bottling. Give it time, in other words, and you'll be rewarded.

It is very clean and did a great job ...

By: Steve Antoch | Date: Nov., 29th 2008 | Beer(s) Brewed: IPA, APA, ESB, American Brown, Northern English Brown

This is my favorite "general purpose" ale yeast. It is as attenuative as the 001 Cal Ale and yet provides a nice malty emphasis. It is very clean and did a great job on my N. Eng Brown down in the 62-64F range. I no longer use the Cal Ale in my APAs and IPAs, because this yeast does the same job but leaves the with a better malt backbone.

... can handle the higher alcohol ...

By: Ken Lee | Date: Nov., 13th 2008 | Beer(s) Brewed: Barleywine

I used this yeast (propagated for the third time) in an English barleywine that was 1.114 S.G. It was down to 1.032 within a week. Apparently it really can handle the higher alcohol environment.

... started fermenting extremely quick ...

By: Mike | Date: Sep., 21st 2008 | Beer(s) Brewed: American Strong Ale

I was slipped this strain (accidentally) instead of my old stand-by, the California ale. I didn't realize until I was prepping a starter, but I had wanted to try this strain so I went with it. This yeast started fermenting extremely quick and and with in about 6 days had dropped the OG from 1.062 to 1.014. Lends to a cleaner, less "Britishy" taste than the English and British strains.

This is one of my best beers to date ...

By: Taylor | Date: Apr., 1st 2008 | Beer(s) Brewed: American Strong Ale

This yeast is very efficient, fast, and clean. I brewed an American strong ale using only 2-row and some 120L Crystal and it was fantastic. The final ABV was around 7.5% and masked very well. This is one of my best beers to date and can only contribute it to the yeast. One note I will echo is that some crystal malt should be used to prevent the beer from being too dry.

This stuff is super super fast

By: eddiebasspro | Date: Feb., 10th 2008 | Beer(s) Brewed: Russian imperial stout

I have been brewing 5 gallon batches of beer for about 18 months and I don't typically use White Labs yeast. 007 was recommended for my imperial stout and I have to say that it is pretty kick a-- ... with an o.g. in the mid 90's it dropped down to high 20's in five days. I've pitched it since in a smaller beer with good results so far, this stuff is super super fast ... thanks for the yeast guys ...

This is a great yeast strain

By: Jim Snook | Date: Aug., 14th 2007 | Beer(s) Brewed: APA, Old Ale, Strong Ale

This is a great yeast strain. I use it now for almost any kind of ale. Attenuation has been good, with no off-flavors even fermenting up to high 70s Fahrenheit. It does flocculate very well when done. Plenty of fruity aroma in the final product. I always use some crystal/specialty malts in the grist with this strain to keep the final product from being too dry.

My house strain

By: Mark Pannell | Date: Jun., 26th 2007 | Beer(s) Brewed: APA, IPA, IIPA, ESB, Irish Stout, RIS

I have made this my 'house strain' as I have had such good results with it! It makes for a nicely balanced and clean ale. It falls out of suspension almost completely, making for a very clear ale. To my taste it makes for a more traditional tasting Irish Stout. Perfect for any English-style ale.

Lactose may have kept gravity higher

By: Ken Lee | Date: May., 31st 2007 | Beer(s) Brewed: Russian Imperial Stout

After 10 days the gravity had dropped from 1.100 to 1.039. I was hoping for a faster drop in gravity, but due to the addition of Lactose (6% of the grain bill) it may have kept the gravity higher. It's got a month left to spend in secondary, so hopefully it'll finish in the low 30's. Can't comment on flocculation because it's opaque.

... I was quite pleased

By: Steve973 | Date: Nov., 20th 2006 | Beer(s) Brewed: ESB

This was my first time with using an English ale yeast, and I was quite pleased. We first made a starter, and the yeast took off quickly and the starter was at high krausen in less than 2 days. The finished product resulted in an ale with a really nice malt profile, so I'd recommend this yeast for brewers who are making any kind of English beer, and especially for those making an ESB.

... behaved much as described.

By: Vertical | Date: Oct., 24th 2006 | Beer(s) Brewed:

This strain behaved much as described. The high flocculation allowed for great separation from the beer. I notice a nice black cherry/fruity aroma. I am not sure of the attenuation rate however. The wort started at 1.093 (a stout beer) and finished at 1.030.

Frequently Asked Questions

I purchased a WLP007 for my Dry Stout recipe.
As I prepared to make a starter, I noticed the yeast was considerably different than in the past. Instead of being creamy and smooth after shaking, part of it was lumpy. The question is, what’s going on here?

This is normal for this strain as well as other very flocculent strains such as WLP002 and WLP005. As we concentrate our yeast to a considerable degree, these very flocculent strains will look rather lumpy.



FlocculationMedium to High

Optimum Ferment Temp.65-70°F (18-21°C)

Alcohol ToleranceMedium-High

MiniFerment Data ?

As-is Diacetyl45.31ppb

Total Diacetyl59.33ppb

As-is 2,3-Pentanedione0.58ppb

Total 2,3-PentanedioneNA



Ethyl Acetate30.03ppm

Isoamyl Acetate0.79ppm


Isoamyl Alcohol129.635ppm


Fermentation temperature: 68° F