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?
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 fro