Vault Strain

WLP073 Artisanal Country Ale Yeast

A classic Biere de Garde strain, it produces slight esters and mild phenols, while preserving the sweet aromatics from the malt bill. This strain fully attenuates, leaving the beer with a crisp, dry finish. 

Attenuation: 
75-80
Flocculation: 
Low to Medium
Optimum Fermentation Temperature: 
70-82°F (21-27°C)
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
$6.30
Yeast Pro / Am Classifcation: 

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WLP066 London Fog Ale Yeast

This strain is a great choice for New England-style IPAs. It produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate both malt and hop flavors and aromas. 

Attenuation: 
65-70
Flocculation: 
Low to Medium
Optimum Fermentation Temperature: 
64-72°F (17-22°C)
Brettanomyces/Bacteria?: 
No
Seasonal / Platinum: 
Year-round
$6.30
Yeast Pro / Am Classifcation: 

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WLP780 Thai Rice Chong Yeast

Typically used for making rice wine but has shown to ferment beer just fine. The ester profile is very fruity and produces a surprising amount of alcohol (15%). The aroma and flavor were highly favorable compared to rice wine made with the traditional yeast balls.

Attenuation: 
76%
Seasonal / Platinum: 
Year-round
$6.30
Yeast Pro / Am Classifcation: 

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WLP773 Scottish Cider Yeast Blend

This is an exciting blend of two ale strains and one wine strain. Unlike a lot of ale strains that typically dry out most ciders, this unique blend of Saccharomyces strains will leave some residual sweetness for a smooth mouthfeel. This strain is perfect for those looking for a still cider with some lingering apple characteristic or a dryer sparkling cider.

EXAMPLE: In 12 Plato apple juice, this yeast will have 80% attenuation.

Attenuation: 
80%
Flocculation: 
Medium to High
Seasonal / Platinum: 
Year-round
$6.30
Yeast Pro / Am Classifcation: 

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WLP669 Lactobacillus paracollinoides

This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used for secondary fermentation to produce acidity in aging beer styles.

Brettanomyces/Bacteria?: 
Yes
Seasonal / Platinum: 
Year-round
$6.30
Yeast Pro / Am Classifcation: 

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