WLP800 Pilsner Lager Yeast
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|German Style Pilsner||2||Bohemian Style Pilsner||4|
|Munchen Style Helles||2||European Style Pilsner||4|
|American Style Light Lager||2||American Style Lager||2|
|American Style Premium Lager||2||American Style Specialty Lager||2|
|Vienna Style Lager||2||Americn Style Amber Lager||2|
|German Style Marzen & Oktoberfest||2||European Style Dark & Munchner||2|
|American Style Dark Lager||2||German Style Schwarzbier||2|
|German Style Dopplebock||2||Bock||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
“Leaves a very crisp, clean, refreshing taste”
Ferments well to 75% attenuation at 45˚F. Strong notes of diacetyl were present after the first week (extract based pilsner). Tasted like sucking down buttered popcorn. However, a diacetyl rest by removing the carboy from the fridge and placing it at 72˚F for 3 days cleared up all noticeable diacetyl. Leaves a very crisp, clean, refreshing taste.
“Ferments very well ... ”
Great fermenting yeast. Ferments very well at 50F. In my Bohemian Pils (JZ BCS), I got a very fruity, lemony aroma from the yeast. I pitched about 1500 ml of slurry from a 2 vial - 4L starter into a 13 gallon batch. Fermented at 50F for 4 weeks, followed by 4 weeks lagering in a secondary. May have under pitched according to Mr. Malty.
“It produces very clean and clear pilsners”
I'm on my 4th generation of this yeast. It produces very clean and clear pilsners. I've always given it a 2 day diacetyl rest in the low 60's F. Otherwise I'm fermenting at about 52 F for around 3 weeks prior to racking and lagering. It's a very easy yeast to use.
“This is an outstanding Lager yeast”
This is an outstanding Lager yeast. I've used this yeast in both Bohemian Pilsners and Caps and they have always turned out with a very rich and full flavor and a very balanced hops profile. With a 48 hour diacetyl rest at 60 degrees there has never been a problem with off flavors and they have always had a very crisp and clean finish. The yeast washes quite well for re-use and I have stored it for up to two months with no adverse problems. This yeast clears very well in a secondary and has never been a problem. Best fermentation temps have been 52 degrees and normally takes 3 weeks in the primary and 2 weeks in the secondary.
FlocculationMedium to High
Optimum Ferment Temp.50-55°F (10-13°C)
MiniFerment Data ?