WLP008 East Coast Ale Yeast

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.

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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.

StyleRatingStyleRating
American Style Cream Ale2 American Style Wheat Ale4
Fruit Beer2 Herbs & Spice Beer4
Specialty Beers2 Specialty Honey Ales2
Smoke Flavored Beer2 Golden Ale Canadian Style Ale4
German Style Kolsch2 Classic English Style Pale Ale2
English Style India Pale Ale2 American Style Pale Ale4
American Style India Pale Ale4 American Style Amber4
English Style Bitter2 English Style ESB2
Scottish Style Ale2 Irish Style Red Ale2
English Style Brown Ale2 American Style Brown Ale2
German Style Brown and Dusseldorf Altbier2 Robust Porter2
Brown Porter2 Classic Irish Style Dry Stout2
Foreign Style Stout2 Sweet Stout2
Oatmeal Stout2 English Old Ale English & American Strong Ale2
Barley Wine Strong Ale2 Strong Scotch Ale2
Imperial Stout2 Imperial IPA2

Reviews

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

“Good for neutral yeast character spice and hop forward beers.”

By: Sean Murphy | Date: Feb., 9th 2014 | Beer(s) Brewed: American Rye IPA

I've used it twice and fermented at 68*F both times with apparent attenuation right on at 70%. I like the neutral character for hop forward ales.

“Good for neutral yeast character spice and hop forward beers.”

By: Sean Murphy | Date: Feb., 9th 2014 | Beer(s) Brewed: American Rye IPA

I've used it twice and fermented at 68*F both times with apparent attenuation right on at 70%. I like the neutral character for hop forward ales.

“Tasty - East Coast meets West Coast Pale Ale”

By: Walter Nixon | Date: Jan., 26th 2014 | Beer(s) Brewed: American Pale Ale

Made a Pale ale with Maris Otter Pale Ale malt, crystal 60l, carafoam, and light munich. Used the WLP008 for the east coast low attenuation and hop mellowing properties. Used Bravo, cascade, and dry hopped with Chinook. Came out fantastic. Bitter, malty sweetness, and a little tart. Excellent balance.

“... mutes hop bitterness ...”

By: Jim | Date: Nov., 28th 2010 | Beer(s) Brewed: IPA, Robust Porter, Imperial IPA, American Brown

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.

“a great yeast product”

By: Adam Summers | Date: Dec., 18th 2007 | Beer(s) Brewed: Amber Ale

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.

Frequently Asked Questions

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.

Characteristics

Attenuation70-75%

FlocculationMedium to Low

Optimum Ferment Temp.68-73°F (20-23°C)

Alcohol ToleranceMedium

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