Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||2||American Style Wheat Ale||4|
|Fruit Beer||2||Herbs & Spice Beer||4|
|Specialty Beers||2||Specialty Honey Ales||2|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||4|
|German Style Kolsch||2||Classic English Style Pale Ale||2|
|English Style India Pale Ale||2||American Style Pale Ale||4|
|American Style India Pale Ale||4||American Style Amber||4|
|English Style Bitter||2||English Style ESB||2|
|Scottish Style Ale||2||Irish Style Red Ale||2|
|English Style Brown Ale||2||American Style Brown Ale||2|
|German Style Brown and Dusseldorf Altbier||2||Robust Porter||2|
|Brown Porter||2||Classic Irish Style Dry Stout||2|
|Foreign Style Stout||2||Sweet Stout||2|
|Oatmeal Stout||2||English Old Ale English & American Strong Ale||2|
|Barley Wine Strong Ale||2||Strong Scotch Ale||2|
|Imperial Stout||2||Imperial IPA||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
This is my house strain for American beers - always with a starter. I began using it heavily when I noticed that it was one of the few clean American-style strains that reliably attained terminal gravity in my cool cellar during the winter months (62-65 F) without agitation or rousing. It is very clean. Although flocculation is fairly low, a couple of weeks at lagering temperatures after primary will leave a bright beer. I find that it mutes hop bitterness and requires a bit more time than 001 to pass its "green" stage: for me, reliability in exchange for longer maturation and a bit less bitterness. Also, 008 is very sensitive to mash temperature in my experience relative to other White Labs strains, so if you are an all-grain brewer, precision at mash-in is probably warranted with East Coast Ale Yeast. Finally, this strain has done very well for me in beers topping 8% ABV, so it can stand some alcohol stress.
I ordered a different strain of White Labs yeast and got this as a surprise substitute from my supplier. I was pleasantly surprised. Using Briess light malt extract (3 kg in five gallons water), 1 oz. Willamette hop pellets, 1 pound 40-L crystal malt and 1 pound 80-L crystal malt, this yeast fermented a very satisfying, very malty amber ale with subdued hop character, acceptable head retention and great clarity (aided by Sparkalloid in the secondary). Flocculation was very high - nearly two gallons of head space in the primary was almost not enough. Also, I had much more yeast migrate to the secondary fermenter than I am used to with a completed fermentation (yes, I checked the gravity), resulting in a bit of yeast bite. But with minor tweaks these issues should be easy to resolve, and I happily bottled about a pound of dilute slurry for use in future batches. Overall, a great yeast product.
I plated 10ul from the 35ml pitchable vial of WLP008. I see two distinct colonies and was wondering if that was normal for this culture (dual strains, normal variation in metabolism)? I see mostly white colonies characteristic of yeast. I also see some small colonies interspersed. I don’t believe it to be bacterial contamination since both colony types grew at the same rate. Fermentation also appears/smells normal.
Thank you for your inquiry. It is not a dual strain, but you can see some differences when the colonies are small. Can be stress or volume size plated. 10ul is a lot of yeast to plate so there can be nutrient differences that each colony is getting. The best way is to grow a dilute solution to giant colony size; I think there would be some protocols on the web if you want to try that. When they are big you see better if there are actual morphological differences.
FlocculationMedium to Low
Optimum Ferment Temp.68-73°F