WLP862 Cry Havoc

Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.


Optimum Lagering Temperature: 32-37°F

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Play Audio Description of WLP862 Cry Havoc »

Chris White, president of White Labs, discusses the company's strains.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

StyleRatingStyleRating
German Style Kolsch2 German Style Pilsner2
Bohemian Style Pilsner2 Munchen Style Helles2
European Style Pilsner2 American Style Light Lager4
American Style Lager4 American Style Premium Lager4
American Style Specialty Lager4 Vienna Style Lager2
Americn Style Amber Lager4 German Style Marzen & Oktoberfest2
European Style Dark & Munchner2 American Style Dark Lager2
German Style Schwarzbier2 German Style Dopplebock2
Bock2   

Reviews

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

“AMAZING REUSE!!”

By: Scott | Date: Apr., 4th 2013 | Beer(s) Brewed: Maibock

Washed this from a previous batch. Made two separate 2L starters. One measures 1.020.

77% EFFICIENCY!!!! 1.062 to 1.014. 64 deg F. 11 days

“First time I used it”

By: Mike Bruffey | Date: Apr., 2nd 2013 | Beer(s) Brewed: American Wheat

First time I used it. I made a starter, fermented at 70 degrees and beer was mostly done in 3+ days. I cold crashed it leaving the beer crystal clear. FG was 1.015, down from 1.055. Great tasting beer. Not your ordinary hazy looking wheat beer. Will use it for another style and compare results.

“... would make Charlie proud”

By: Tony V | Date: Dec., 5th 2012 | Beer(s) Brewed: Double IPA

With 100% pale malt grist mashed@148f for 90min and lots of fine citrusy American Hops Cry Havoc was able to create an excellent I2pa that achieved 80% apparent attenuation! Hop bitterness and flavor came through well, but was balanced with a pleasant fruitiness. Give this yeast extra time to do its job and you will be rewarded with a beer that would make Charlie proud!!

“Rye Not?”

By: Jerry Pritchett | Date: Dec., 5th 2012 | Beer(s) Brewed: Rye Ale

I recently brewed Charlie Papazian's Rye Not? recipe right out of his book. With the first use of his yeast, I figured to match it with one of his recipes. Wow! What a great beer. This will be a house favorite. I am going to try this same recipe and use lager temps. Could I get any better than this????

“One of my absolute favorites ...”

By: Nathan Hall | Date: Dec., 5th 2012 | Beer(s) Brewed: Porters, Stout

Strong fermentation, quick starts with O2. Perfect flavor profile for the late harvest ales, porters, and stouts I brew for Fall Season. Goes strong even with primary fermentation temps in the high 50's. One of my absolute favorites, it's a great break from the American/English Ale yeasts typically used for these styles.

“... I had to try it myself”

By: Nathaniel Robinson | Date: Dec., 5th 2012 | Beer(s) Brewed: Premium American Lager, Schwarzbier

Shortly after it was released, I asked several fellow brewers how this worked as a lager yeast. Everyone said it worked great and then quoted all the ales that were brewed with it. So, I had to try it myself. This strain starts quickly (for a lager) and finishes clean and moderately dry. It is quickly becoming my house strain.

“Continuously hopping with ...”

By: Matt | Date: Dec., 5th 2012 | Beer(s) Brewed: Strong English/alt/dark/American hybrid

Your Mother's Brewing Company
Comments: I'm about to pitch this yeast in a 5gal batch of 8.75# malt extarct with .5#red flaked wheat, .5# each, briess 6 row, biscuit and aromatic...all Belgian. I will ferment at ale temps and let you know. Very excited. Continuously hopping with tradition, vangaurd, and saaz. Wort is about to start boiling now. I started the grains with protein rest to extract everything beneficial.

“Will post results when it is done”

By: Brett Begani | Date: Dec., 5th 2012 |