WLP885 Zurich Lager Yeast
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
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||2|
|Munchen Style Helles||2||European Style Pilsner||2|
|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||4|
|American Style Dark Lager||2||German Style Schwarzbier||2|
|German Style Dopplebock||4||Bock||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
“Works very well for strong lagers”
I have used this to brew a Samichlaus inspired strong lager akin to a doppelbock. The first batch started at 1.127 and finished at 1.011, producing a lager around 15%. There was a fair amount of dark candi syrup used in addition to a lot of malt. The finished beer was a favorite among friends and club members. No perceivable undesirable flavors. Suggest a large yeast starter if using for a very high OG. The batch had a moderate krausen within 12 hours after pitching the starter.
“Works excellently in high gravity lager beers --”
Works excellently in high gravity lager beers -- both of my Samichlaus clones rocked with OG's of 1.140-1.145. Plan to use a big starter, proper oxygenation and nutrition, and your patience will be rewarded. This yeast does have strong characteristics -- notably some clove and spicy phenols, that are more evident with lower gravity brews. My 10gal of Pils I used as a propagation batch for 5gal of the Sami tasted great after lagering for a while. Younger samples of that batch had a strong yeast character. Flocculates very nicely for a crystal clear beer!
“ ... rewarded with a tasty crisp lager”
Even though this yeast is used to make high-gravity lagers I choose to make a medium-strength pilsner. Within a few months time I was rewarded with a tasty crisp lager to enjoy while working in the hot sun. Zurich is a clean fermenter and "creates a quality lager."
“Very nice and refreshing”
Fermentation can be described as the little train that could -- slowly but surely at about 52F. Lactic (tart) flavor is subtle and not encouraged at the low fermentation temperature. Very pleasant and blends nicely with koji -- overall very clean with very low fusel and ester. Ages crystal clear and clean on its own. Made to about 7% alcohol and sparkling -- very nice and refreshing drink for the wife. Hate to say it but "Zima" like. You could easily go higher in alcohol content.
“Split a batch of Baltic porter using this strain ... ”
Wow. I'm not sure I got the same yeast as the other reviewers. Split a batch of Baltic porter using this strain and WLP830 at 50°F. 1.5mil cells/mL/°Plato starter from vial (stepped over the course of a week) on stir plate for 5 gal; 1 minute O2; pitched @48, ferm at 50. Kicked out all kinds of strange dark fruit (plum, cherries, tartness, etc) esters. Weird, unexpected, but not necessarily unpleasant. I tried again thinking I had some sort of sanitation issue, but pitched proper amount as part of a 4-yeast Helles recipe experiment (new vial). Same thing; cherry-estered Helles. My WLP885 beers had nothing like the Samiclaus ester profile. It was very flocculent, almost like WLP005; large silvery clumps in the starter that dropped out quickly. YRMV.
“This yeast finishes clean and goes well with ... ”
This yeast is pretty complex and offers a nice taste profile that is influenced by the esters produced. I get an underlying banana/clove taste from this strain. This lager yeast finishes clean and goes well some spices such as nutmeg and cinnamon. I have never had a problem with brewing a high-gravity beer (~10 % ABV) with this yeast.
“Like some others, this yeast kicked out a ton of esters”
Like some others, this yeast kicked out a ton of esters during primary fermentation. I started at 1.110 and after 2 months I was down to 1.054 and the beer tasted like a Belgian Trippel. I let it sit for 6 months and was pleasantly surprised that the esters had totally disappeared and I was left with a malty Sami clone with a F.G. of 1.011. With this strain, patience really pays off!
Optimum Ferment Temp.50-55°F (10-13°C)
Alcohol ToleranceVery High