WLP041 Pacific Ale Yeast
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||1||Classic English Style Pale Ale||4|
|English Style India Pale Ale||4||American Style Pale Ale||3|
|American Style India Pale Ale||3||American Style Amber||2|
|English Style Bitter||4||English Style ESB||4|
|Scottish Style Ale||3||Irish Style Red Ale||3|
|English Style Brown Ale||4||American Style Brown Ale||3|
|Robust Porter||3||Brown Porter||3|
|Classic Irish Style Dry Stout||3||Foreign Style Stout||2|
|Sweet Stout||2||Oatmeal Stout||2|
|English Old Ale English & American Strong Ale||4||Barley Wine Strong Ale||3|
|Strong Scotch Ale||2||Imperial Stout||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
“Speed and attenuation not a problem”
I was intrigued by the flavor profile of this yeast, but have been scared away in the past by the descriptions of low attenuation and slow ferment times.
I'm happy to say I had no problems.
Pitched from a starter into 1.064 low mash temperature wort. Strong fermentation @65 blew foam for two days; primary completed two days after that. After racking @1.018 it continued to slowly bubble for the next 10 days @68 dropping an additional 2 points.
75% attenuation in about a week, seem reasonable to me. Good flocculation too.
Used in an English IPA it left a robust malt profile without crushing the hops (more hoppiness than Burton, which I have used many times before). Fruity esters are present without dominating.
“WLP041 Pacific Ale yeast”
I have made over a dozen batches of in your face IPA's with this strain. I made a 2 quart starter, as I do with all White Labs yeasts, and added it to three separate batches, 6 gallons each and have never had an issue. This yeast has not been slower or faster than the others I've tried. If you want to make a California IPA, use Simcoe, Citra and Cascade hops and this will be much more bold than one with the 001. If you want an over the top IPA, this is the best yeast available.
“Great malty IPA ... ”
Great yeast! A little slow to attenuate for me, but produced a great malty IPA with an intense fruity ester that went well with Amarillo hops. I'm glad it's a year round strain now! I want to try it in an English Bitter next time.
“ ... my favorite yeast”
This has become my favorite yeast. I could tell it was going to be good after tasting the beer that I decanted off of the 1L starter. They always taste intensely estery since they ferment at higher temps than recommended but this one was smooth and somewhat good. After pitching the yeast I get about a 7 hour lag time and then away it goes. I get one of the biggest krausens I've ever had and it's very important to keep the fermentation temperature at 65 degrees or your results will bee too estery. After four days the fermentation will begin to slow down and you can allow the temperature to creep up to 68 in order the beer to finish out as completely as possible. It takes about 10 days for the primary fermentation to complete which is a little longer that some of the other more popular yeasts like WLP001. Once again, it's very important to keep the fermentation at 65 degrees which means you will want to use a refrigerator to control the temps for this yeast. But the results are well worth it as this yeast has produced some of the best APA's and Blond Ales that I have ever brewed. The results are estery but not over powering. It has a smoothness to it which is not normally associated with big estrery flavor profiles. I hope White Labs keeps this one in the year-round line up.
“I look forward to ... ”
A fantastic yeast to brew an American Pale Ale. The local home brew store said they haven't had anyone brew an APA with this yeast yet. Well...the yeast leaves a nice malty profile in the finish, not too much fruit and it cleared very well, just as advertised. My results are spot on with Charlie E. Fort's except I had no troubles fermenting between 64-68F (started out at 64 and increased to 68 over 2 days). Although I did achieve an astounding 78.4% attenuation over 9 days, which agrees with Charlie Fort's statement about a long fermentation. I pitched a 1900 mL starter and was actively fermenting within 3 hours. Fermentation was so vigorous that I had to use a blow-off tube instead of the trusty airlock. I achieved 78% att by using an upward infusion mash, staring at 138F and rising to 150F over 20 minutes. Hold at 150F for 70 minutes. I look forward to using this yeast in a Brown Porter.
“It ferments cleanly ...”
My favorite yeast is wlp005, very malty, with different levels of malty rich flavors. That being said wlp041 is no wlp005. Ferments clean, almost too dry for an ESB, or anything English. I make my ambers with the 005, and this just left them lacking in flavors and complexity. Ferments well, and makes a very nice beer, but do not use it if your going for classic ESB tastes. Like all of the American yeasts, it ferments cleanly, accentuates the hops, but I found it left the beer lacking in character.
“... slow is an understatement ...”
To say this yeast is slow is an understatement. One liter starter pitched and wort infused with oxygen. Started pretty quickly. Starting gravity 1.060. After five days fermenting at 67F, the gravity is 1.032. Beer tastes very good, but I won't be using it again as it ferments at a snails pace.
“Ridiculously slow ... ”
Ridiculously slow fermentation...I used a 1L starter and the krazen developed within a few hours, but after 4 days the fermentation seemed to be complete (64F). After 7 days I moved the beer to a secondary and the fermentation became active again and developed another krazen.
“ ... thought I'd try a yeast I've never used ... ”
Like many of you I thought I'd try a yeast I've never used before and pitched some WLP041 into an APA. I made a pretty healthy yeast starter and split the 1600ML starter between 10 gallons. Shortly after splitting my starter between the two batches I wish I had tried separate yeasts for comparative purposes...too late now. I had a very vigorous ferment within the first 24 hours. The fermenters stayed around 68 for about a week and then went to my basement to finish. A few weeks went by and I just kegged them to realize they finished at 1033 with a 1066 OG. This is the first time I've missed my final gravity by that much. I'm not sure if I kegged too soon, but I would have thought that about a month in the fermenter would have been sufficient to fully attenuate. Maybe this particular yeast is a creeper...
“It started slow, but ... ”
I brewed a 10 gal. batch of Keller. It's my 5th in a row with the same grain bill but different yeast strains. Keller is an unfiltered beer of ale or lager yeast adding no extremities to malt & hops. It's a simple beer of maybe 5%. What I noticed is the yeast responded fast, to a starter. It stared slow, but after two weeks it finished. Be patient, 8 weeks w/ conditioning its a winner!
“I was apprehensive about using this strain ... but ...”
Made a 1 L starter, and it was going crazy after stirring overnight. Added it to the wort and didn't show signs of fermentation until after ~24 h. Not a very intense fermentation like other yeasts (i.e. California or Edinburgh). I was a little worried about the temperature, which was consistent between 64-66 F for 8 days. Checked gravity before secondary: 1.020 from OG of 1.058. Smells and tastes like a PNW beer! I was apprehensive about using this yeast after reading some reviews but I'm convinced now this is a great, unique strain that I definitely plan on using again.
“... different, yet better ... ”
(Using Jamil's Starter method). This is a great yeast for anything Rye or hoppy. I did notice a very slow fermentation at about 11 days on average but the clarity after a quick cold crash and carb are outstanding. Leaves just a hint of esters that play very well with any sort or Rye or spice. I did my Rye IIPA with OO1 in the past and it was just missing that wow factor. Pacific Ale yeast added that little hint that something was different, yet better. Fermented at 64 for 3 days raised to 67 for 3 days and then free rise to 70. Cold Crashed for 1 week and kegged.
Optimum Ferment Temp.65-68°F (18-20°C)