WLP810 San Francisco Lager Yeast

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

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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.

Style Rating Style Rating
German Style Pilsner2Bohemian Style Pilsner2
Munchen Style Helles2European Style Pilsner2
American Style Light Lager2American Style Lager4
American Style Premium Lager4American Style Specialty Lager4
Vienna Style Lager2Americn Style Amber Lager 4
German Style Marzen & Oktoberfest2European Style Dark & Munchner2
American Style Dark Lager2German Style Schwarzbier4
German Style Dopplebock4Bock2


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

Versatile, malt forward strain

By: Eric | Date: Oct., 7th 2013 | Beer(s) Brewed: Cal Common, Baltic Porter, Blonde, Biere de Garde, etc

I've used this strain a few times now. It's the only lager strain I've used, so I can't give any good comparisons. I included some of the numbers I recorded (below) as it was information I couldn't really find when I started using it.

I really love this strain. It's malt forward and I've won a handful of awards with it (the Cal Common placed first in category at the CO State Fair last year, and the Schwarzbier took second at the Heart of the Valley Oregon comp this year) and it makes super tasty beer. Attenuation is noted usually around 75% when mashing at 150 for a moderate strength beer. Since all beers were lagered (at 35-40F, between 21 days to 6 weeks), I can't say much for flocculation.

The Cal Common went from 1.049 to 1.012. I let it sit for about 20 days (give or take) after pitching and then lagered. Fermented at 58F - the beer had a really nice subtle fruity ester profile. I don't know if it was an isolated incident, but there was a noticeable vanilla character for a few days after bottle conditioning. It subsided quickly and tasted fantastic. Coworker of mine has stated multiple times now this is his favorite beer I've made. I have a second batch going now.

The Schwarzbier went from 1.056 to 1.013, and was ready to lager after about 20 to 25 days (mashed at 150, fermented at 50). This one was super malt driven (about 48% Dark Munich - tons of wonderful toasty bread), great body, and had a really clean ester profile. It also went over really well, too, and I hope to re-brew this soon.

The more recent beer I made with the strain was a Smoked Baltic Honey Porter. I mashed at 149, OG was 1.070 and this went to 1.023 at 50F (I believe I had lower attenuation because the malt bill was 75% Dark Munich (I love the stuff) and the wort had a higher starting gravity). I added two pounds of honey (probably too much) right when fermentation stopped and it took the gravity up to 1.044. It fermented back down to 1.023 (to my surprise, I thought I'd get an additional point or two in there from the honey) in under a week. Not my favorite beer, but that was more a recipe design thing.

I was worried about bottle conditioning a higher gravity beer with WLP810 and after emailing White Labs, I decided against it. I brought the beer up to ambient room temperature and pitched a little WLP001. I was a little worried that the 001 might take it down a few more points in the bottle so I did a little premptive re-yeasting. The gravity came down around 3 points and I bottled a few days later.

I'm not sure how WLP810 will do with a Pilsner as the strain tends to be so malt forward - though I still plan on experimenting with it on styles of beer that are more malt driven. I have a Biere de Garde lagering now. I brewed a simple (low gravity) Blonde with the strain and it ended up being super clean and easy drinking (mashed at 148 for approximately 80% attenuation). The Bock I made (148 mash, 78% attenuation), minus the high bitterness (whoops), is a great representation of that style.

Not a bad "house lager strain," though I'd like to eventually get around to trying some of the German lager yeasts. If you don't have refrigeration, I'm more than sure you can get away with a tub of water, a fan, a tshirt, and some ice, and still make an excellent Cal Common.

One of my favorite strains. Highly versatile and easy to work with.

... you really can't fail with this yeast

By: Todd Meister | Date: Nov., 30th 2012 | Beer(s) Brewed: Kind of a smoked steam

This yeast has a prominent flavor in the finished beer - somewhat spicy. I messed up the OG, ending up with a 4.5% ABV brew. I got 68% attenuation with very little temperature control - it was probably operating at the upper end of its comfort zone.

... created a wonderful beer

By: Anonymous | Date: Nov., 30th 2012 | Beer(s) Brewed: California common

This yeast and the use of northern brewer hops created a wonderful beer. I started fermentation at 58F and let it go up to 62 over the first few days of fermentation. As it was winding down, I let it go up to 64F. This yeast seems to be VERY flocculent, more than I expected. It is not as flocculent as WLP002 but much more than WLP001 or any Belgian strains. It produces a very unique flavor profile and blends very well with northern brewer!

I got the clean profile of a lager ...

By: Robert | Date: Nov., 30th 2012 | Beer(s) Brewed: lager ... I guess

Well, I wanted a clean, crisp Czech style beer, but alas I have not the means to produce lagers! I basically took a recipe for Czech lager and used wlp810. I fermented in the fall in Virginia outdoors around 55-62 F ambient. The beer it produced was extremely close to what I was aiming for. I got the clean profile of a lager, with the relative speed of an ale. This yeast is very lager like and I would recommend this to ANYONE who wishes to make a clean, crisp, refreshing beer; but do not have the ability to lager.

It's pretty robust ...

By: Danny Williams | Date: Nov., 30th 2012 | Beer(s) Brewed: Blonde, Koelsch, Cal Common, Scottish, Munich Helles

I like WLP810 for a wide range of malty beers. I find it mutes the hops on hop oriented styles. It's pretty robust, can spend some time in the fridge and still start right back up again weeks later. It seems to finish out just fine all by itself without rousing or temp boosting and still clears very well all by itself without gelatin or filtering or anything. When it shares my fermenting box with a lager (50F) I wrap the WLP810 bucket with a heating pad on low and a foam camping pad. That keeps the WLP810 at about 62F. With ales I just let it ride at whatever the ales are doing, typically upper 60s. It does not seem to throw a lot of fruitiness at either end of the range.

It took first place ...

By: James Berry | Date: Nov., 30th 2012 | Beer(s) Brewed: Premium American Lager - 1C

Used this strain to produce a very nice American Lager. It took first place at the Dixie Cup 2008 for American Lager. I used a 1500ml starter and fermented in the low 50's, and lagered for 6 months.

This strain replicates many of the ...

By: madcarpenter | Date: Nov., 30th 2012 | Beer(s) Brewed: steam beer

I've used WLP810 many times over the last 10 years, to make my wife's favorite summer brew, a Jalapeno flavored clone of Anchor Steam Beer. It's the perfect solution for those of us who want to brew a lager, but don't have access to a dedicated lagering refrigerator. This strain replicates many of the characteristics of a clean, crisp lager, without the problems of a sulphurous phase, and it does it as quickly as an ale yeast, in any season. (I've even fermented at mid-summer, in my basement with WLP810) I love it !!!

Ferment only took a week

By: Ryan A | Date: Nov., 30th 2012 | Beer(s) Brewed: Czech Pils

I brewed a pils following a recipe for Pils Urquell from a magazine I have and it turned out phenomenal! It finished very clear, almost as if I'd filtered it. I replaced the Cluster hops with Santiam for the bittering addition and used both Saaz and Liberty for the flavor addition. I live in San Fran and moved the fermenting bucket back and forth from my side stairwell to inside and was able to keep the ferment temp around 55-58F. Ferment only took a week. Then I lagered in my kegerator for 2+ weeks at 38F. My FG was around 1.01 so I think I got much better attenuation than the suggested range.

Produces clean clear beer ...

By: Art N | Date: Nov., 30th 2012 | Beer(s) Brewed:

Wonderful strain of yeast. You can brew lagers in heat of summer without a fermentation frig.. I place the fermenter in a rubbermaid tub with ice water. Chill wort to 55 F and pitch. Let temp rise slowly over 2 weeks to 68F using frozen liter pop bottles to control temp. Rack to Keg and lager for a week at 34F. Produces clean clear beer no need to filter. From 1.044 O.G. typically finishes between 1.008 to 1.011.

Frequently Asked Questions




Optimum Ferment Temp.58-65°F (14-18°C)

Alcohol ToleranceMedium- High

MiniFerment Data ?

As-is Diacetyl88.49ppb

Total Diacetyl114.5ppb

As-is 2,3-Pentanedione74.59ppb

Total 2,3-Pentanedione109.9ppb



Ethyl Acetate23.92ppm

Isoamyl AcetateNA


Isoamyl Alcohol99.18ppm


Fermentation temperature: 55° F Attenuation: 76% Hours to get to 50 percent attenuation: 53