Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
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||4||Herbs & Spice Beer||4|
|Specialty Beers||4||Specialty Honey Ales||2|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||4|
|German Style Kolsch||4||Classic English Style Pale Ale||2|
|English Style India Pale Ale||2||American Style Pale Ale||2|
|American Style India Pale Ale||2||American Style Amber||2|
|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||4||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?
Although the product specs say this is good for biere de garde, alt, kolsch; I think its low attenuation makes it somewhat less suitable (i.e., it's hard to hit appropriate final gravity for these styles using this yeast). As such, when I use this for biere de garde because French Ale yeast is not available, I use a two-step mash: saccharafication rest at 146-148F for 45 minutes, followed by a dextrin rest at 156F for 20 minutes. Then this yeast starts quickly and ferments vigorously, and I'm able to hit a low enough final gravity with an appropriate %ABV for the style.
This is the yeast I would recommend for anyone. I have brewed Kolsch, Alt, Scottish, and any other beers requiring a clean finish. If you make starters and use slurries then you will get a clean yet flavorful finish. I wish more breweries used this yeast. It can go low or high in the temp fermentation range without affecting the profile. If you don't have sophisticated temp control (like 90% of us homebrewers do not), this is important. I think it is a better alternative than 001 for many beers. I am curious to know the origin of this yeast. The White labs site says it comes from Northern Germany so that would be Alt or Kolsch. I did read somewhere that it came from Weihenstephan. Maybe that could also be true in that they cultured it? Any insights out there?
After reading the reviews on this strain, I made a starter but could not use it the next day. It was kept in the refrigerator for 3 weeks. When I had time to brew the ale, I put the starter on the counter for 4-6 hours prior to pitching. About 3 hours after pitching there was activity. The next day there was so much kreusen that I had to install a blowoff tube because the airlock got clogged. Fermentation temp: 68F. White Labs' yeasts have always done well for me. I will continue to use their strains.
Brewed using this strain as I guessed it would ferment happy at a very low temperature to create a very clean beer. I was right. 2 weeks fermentation on a 1.046 Kolsch at 57 degrees, finished very clean, very clear, and very delicious. I was nervous, as it took about 60 hours to see activity in the fermenter. (almost 48 hours to see activity in a 1.030 starter) Never really got crazy active, but it fermented, flocculated, and attenuated very well. Finished dry - perfect for the style!
This has been my go-to strain for my English Mild recipe for over a year now. As noted above, the strain is quite clean and really accentuates the malt profile in my recipe. My mild uses about 12% crystal malt and I mash-in at 154 deg F - so I do promote some residual sugar in my wort. Pitched from a 1L starter, my 1.050 beer will reach terminal gravity (1.018) within a week for 64% AA, which is just perfect in this mild recipe, and the attenuation is quite impressive given the high mash temp and significant amount of crystal malt. I can't recommend this strain enough for malt-driven lower abv beers!
I used this with a 1.065 OG Pumpkin Ale with fresh pumpkin, cinnamon, nutmeg, allspice and clove. The pumpkin and spice flavors come through very nicely. The beer came out very clear. I will definitely use this again when I brew spice and/or pumpkin ale again. I intend to brew pumpkin ales along with making pumpkin pies from fresh pumpkins an annual fall ritual.
Been experimenting with this strain as an alternative to WLP028 (Edinburgh Scottish Ale): Attenuation statistics are no joke! Very slow ferment; passes kreusen within a week, last 1-2 Plato takes another one or two, if at all. Super clean, no esters, very low diacetyl, and at home in a cool cellar (63F), but too sweet thus far. I think it's worth tinkering more with. Indispensable with rich, super-low gravity styles (!) like Scottish and Mild ales; keep mash temps lower than usual. Last note: top cropping!? A wonderful surprise!
Had reservations about using this yeast for my first Red Ale, but it came out fantastic-- a real winner! I did not use a starter and sweated bullets for three days waiting for fermentation to begin. Then it took another three weeks to finish. Very slow, but man it's worth the wait! Will use again. I will use a starter next time. (OG was 1.059)
I've made my Pumpkin Beer for 3 years now with this yeast. Even won a blue ribbon for it. Malty, but lets other flavors shine through. I've had some problems with flocculation but nothing to stop me from using it. I love this yeast!
I used this strain in a biere de garde on a whim. It produced a malty ale with little tartness or spiciness, which is just perfect for the style. I am very pleased with it and will use it again for this beer style.
This yeast is great. I used it on a batch of Scottish ale. What a wonderful result. The beer was gone quick -- lots of requests from family. Thanks a bunch!
Optimum Ferment Temp.65-70°F (18-21°C)