Frequently Asked Questions
What is Yeastman? Why should I use it?
Yeastman is White Labs’ custom-built tracking and ordering technology; it makes it fast and easy to order yeast whenever you need it. Yeastman tracks yeast throughout the building, regularly updates data between the internal and online systems, and provides up-to-the minute availability information for employees and customers alike. Yeastman protects your yeast and gets it to you when you need it. Yeastman is a Registered Trademark owned by White Labs that allows customers access to the entire White Labs catalog, online ordering, and access to all the testing data for your account and for your yeast. Yeastman also offers customized options for your account - including private strains, payment options, and varied shipping preferences. It is the largest online marketplace for specialty brewing yeast and related products. It is the only real-time online ordering in the business connected directly to factory production. Always on, always live.
How does Yeastman know when the yeast is available?
The system communicates directly with a tracking system used in the laboratory and production department. This hand-held tracking system monitors each stage of a yeast strain’s growth, and can thus predict when it will be available based on normal production schedules. However, because the yeast must clear rigorous QC testing, this ship date may change and this information would be conveyed to the brewer.
What is the shelf life of White Labs Yeast?
Every package of White Labs PurePitch yeast—homebrew and commercial versions—have best before dates and lot numbers (these lot numbers can be entered into Yeastman for testing data, regardless of package size).
Can you make Yeastman faster?
We are always trying to increase the speed of the site.
How can I obtain White Labs yeast if my local homebrew shop doesn’t carry it?
If your local homebrew shop does not carry our yeast, you can simply order the yeast you need off the order now section of this website.
How do I access the White Labs Hong Kong warehouse?
Certain customers default to see the White Labs Hong Kong warehouse in Yeastman.
To have your account default to this warehouse, please write us at [email protected].
Other information about White Labs Hong Kong can be found at http://www.whitelabs.com/international-inquiries-hong-kong-and-asia.
Why do I have to give all this information to log in for the first time?
You are logging into your account with your details and order history (for Yeastman.com orders only), so customer security is critical.
Big QC Day and Yeastman: Help please.
Log into your account on yeastman.com. If you have not logged in before, but have signed up for Big QC Day already, or if you are a White Labs customer and are seeking to sign up for Big QC Day, click “I have not logged in before.” If you are not a customer and have not signed up for Big QC Day, follow “I am not currently a customer.” After signing in,order a new "Big QC Day" under products/lab services. If you already signed up and looking to enter your data or consult your data, look to the toolbar on the top of the page. There you will find a button for QC Day. Follow this link and the rest should be self-explanatory. If you would like help entering your information, call 1-888-5-YEAST-5 or email us at [email protected].
I am a White Labs customer. How do I use Yeastman for the first time?
1. Go to yeastman.com and follow the link “I have not logged in before.”
2. Your login code is your White Labs account number without any dashes. To verify your account number or for any other questions, please write us at [email protected].
3. Enter the email you have on file with us (this must be an exact match).
4. Enter your name and create a password. Ignore the question about your tax ID number.
5. Hit enter.
Please note: International account numbers begin with 011 and have a maximum of 12 numbers.
I am not a customer but want to use Yeastman for the first time. How do I do so?
From the front page of Yeastman, follow the link, "I am not currently a customer."
How much yeast should I pitch?
Please visit: www.whitelabs.com/resources/homebrew-starter-tips
What is your recommended enzyme dosage for homebrewers?
Please consult our dosage rate calculator here.
What will each enzyme do?
- Reduces chill haze
- Vegetal papain
- Optimal temp 55-65°C
- Added post-fermentation, maturing beer
- Reduces chill haze
- Proline protease (endo-protease)
- Optimal temp – cooled wort, ~28-30°C
- Added at start of fermentation
- Breaks down sugars not normally fermentable by yeast
- Optimal temp 60°C (deactivated at 85°C)
- Added at mash-in or when fermenter is being filled (different dose rates)
- Breaks down starches from adjuncts
- Optimal temp 80°C
- Added during mashing or cereal cooking
- Increases yield of fermentable extract, prevents blockage of filters
- Optimal temp 40-70°C
- Added at mash-in
- Good for under modified malt
Why is the fermentation not starting in the recommended time?
The most common causes are oxygen limitation and temperature. Low dissolved oxygen levels may cause a long lag at the start of fermentation. Oxygen is a primary element needed for yeast to be able to produce cell walls. Temperature of the wort when the yeast is pitched is also critical. If the wort is above 85-90°F, this may decrease the cell viability. If the wort is too cold it can cause the yeast to slow down, therefore increasing the overall time needed for fermentation to start.
How can I increase the oxygen level in the wort?
Most homebrewers add oxygen into wort by shaking the carboy. This can only achieve 10-30% of desired dissolved oxygen levels. Commercial brewers force oxygen into wort using an inline aeration stone. Homebrewers can find oxygen stones at most homebrew shops.
How can enzymes help with beer production?
Enzymes help with beer production because they optimize production. Many of the processes that happen during the mash and during fermentation could not take place without them and can lead to various problems such as chill haze, filter blockage, and low efficiency in the brew-house. Enzyme activity is essential in every brew, as amylases work during the mash to break down starch from malted barley (or corn and other adjuncts) and convert them into smaller fermentable sugar molecules.
What are enzymes?
Enzymes are usually bacterial or fungal- derived proteins that catalyze a reaction. Most of the chemical reactions that occur in brewing are catalyzed by enzymes (which are in malt and yeast). Enzymes that are not normally found in malt and yeast exist, and these enzymes while not required for brewing can have a helpful impact. Enzymes are active at very specific temperatures, and they can be denatured (unfold) very easily when the temperatures is too high for optimal activity. Once unfolded, they will not reform into an active enzyme.
How can I increase the alcohol level in my beer?
Alcohol is a byproduct of the yeast cells consumption of the sugars in the wort. As the alcohol level rises in the wort, the fermentation begins to slow down. Adding yeast nutrients to the wort can give the yeast new food; allowing for an extended fermentation period. Yeast nutrient also helps to create stronger cell walls, which makes yeast less susceptible to alcohol death. Another way to increase the alcohol level in the beer is to add yeast with a higher alcohol tolerance towards the end of fermentation.
What is the recommended dosage for your enzymes?
Refer to the chart below:
Name Part # Dosage per 10bbl
Clarity-Ferm WLN4000 (Please consult our dosage rate calculator here)
Ultra-Ferm WLN4100 25mL
Amino-Quik WLN4200 25mL
Opti-Mash WLN4300 25mL
Visco-Buster WLN4400 25mL
Why is my beer over-attenuating?
Over-attenuation can occur from wild yeast contamination, or from warm fermentation. Additionally, the mash profile creates different types of sugars by which the yeast will consume differently.
Why is my beer under-attenuating?
Low oxygen levels may be one of the primary reasons for under-attenuation. Another factor could be under-pitching. If an insufficient amount of yeast is added to wort, than you should expect a much longer fermentation time. White Labs yeast nutrient can also assist the yeast performance by adding additional vitamins and amino acids into the wort. This will give the yeast more food and can jumpstart a stagnant fermentation.
I have heard that Rochefort has two strains. How would I go about selecting those as two different strains (separating them)? How do you differentiate between the different strains?
This is a topic that is subject to a lot of rumors. You can find multiple strains in a yeast slurry, but it can still be one strain that is doing all or most of the fermentation. If you wanted to look at Rochefort specifically, if you had the yeast slurry you could plate a bunch of times and select individual colonies, then conduct fermentation and taste the results. You can also do differential plates or giant colony plates but that is more involved. If you have yeast from the bottle, there is really little you can do because often you find a lot of other yeast and organisms in the bottle that are not intended to be there.
Why does my beer have a high ester and/or sulfur level?
High ester and sulfur levels are most commonly associated with high fermentation temperatures. Different types of strains also produce different ester and sulfur attributes. Make sure you choose the proper yeast for the style of beer you are making and ferment the wort within the recommended temperature ranges.
How long does the fermentation take to complete?
Most fermentations will be complete within 14 days. Lager fermentations can take up to one month, plus aging time. The typical ale profile is to ferment very actively for 1-4 days, which is called the “exponential” or “log” phase. Then the yeast enters a stationary phase, which helps to mature the beer and can last from 3-10 days. The beer should be ready to bottle at this time. It is important to check the final gravity (FG), and calculate the percentage attenuation to make sure the fermentation is complete. If the particular yeast strain is not very flocculent, it is hard to gauge when fermentation is complete without calculating attenuation %.
Can I combine yeast strains? Will there be any benefits or drawbacks from this?
Yes, some brewers like to combine strains for more unique flavor profiles. For example, a mellow Hefeweizen beer can be produced by combining WLP001 California Ale Yeast with WLP300 Hefeweizen Yeast. Some of the benefits of blending yeast strains would be to blend flavors or aromas of different strains. Over time one strain can dominate the other; thus causing the consistency of flavors to be lost over time. If flocculation is different from strains it is hard to collect an equal amount of each strain.
Does a professional brewer need to propagate when using White Labs yeast?
For breweries our BBL packaging already contains enough yeast cells to accommodate the brewers’ needs. When ordering the pitchable amount the yeast can go directly into the full batch.
At what temperature should I pitch ale yeast?
The yeast should be pitched at 70 to 75°F and 21.1 to 23.9°Celsius. Once you see active fermentation bring the temperature to the desired fermentation temperature.
Is overpitching yeast harmful?
If the beer is overpitched the yeast does not grow through a completed growth cycle. This results in a few new yeast cells which makes for unhealthy yeast and creates low viability by the end of fermentation.
What temperature should I pitch a lager yeast?
There are two different methods of pitching lagers. Brewers use each method with success, but every brewer has their preference.
The easiest method is (A).
A) Start the yeast warm and lower to 50-55°F after the start of fermentation. The yeast should be pitched at 66-70°F. Once you see active fermentation, bring the temperature of the wort down 10° per 12 hours until the desired temperature is reached. This method works well without forming high amounts of esters because most esters are produced after the first 12 hours.
B) Pitch the yeast at the desired fermentation temperature (48-55°F). Lager yeast ferment well at this temperature, but they grow very slowly. If you are using this method, understand that you may not see signs of activity for 48-72 hours. If starting the fermentation cold, we recommend you make a 1-2 liter starter per 5 gallons, or if a commercial brewery, pitching the next size up (a 21BBL pitchable for 15BBLs, for instance).
What makes White Labs liquid yeast different? Why should I use liquid yeast as opposed to dry yeast?
Liquid yeast has many advantages over dried yeast. The variety of liquid strains is much greater, but what’s most important is the flavor profile. Most winemakers would agree that wine made with liquid yeast is superior in flavor. Liquid yeast is also supplied in custom craft sizes with great attention to detail. To make winemaking even easier, White Labs produces vials of liquid yeast culture that is ready to inoculate the wine or must.
Regarding liquid yeast and dry yeast - there is a greater purity and variety in liquid cultures. Currently, dry yeast contains some level of contamination because drying technology is not available to create a sterile product. White Labs takes it an extra step by testing each batch of yeast produced to ensure that you receive a product that is free of contamination. There is more variety with liquid yeast because only certain strains of yeast can be dried. Even if they could be dried, most yeast strains do not have the demand to make a large batch of dry yeast that is economically viable. An increased variety of liquid strains also gives the brewer the flexibility to produce many different beer styles.
Will enzymes change the flavor of my beer?
No, enzymes are very specific and therefore will not change the flavor of the beer.
How much yeast is in my White Labs homebrew PurePitch? Your pitch rates seem low.
The wording on our PurePitch® packaging - 'Made to Contain over 100 Billion Cells' - is a target cell count number for each of our yeast packages. We specifically say “Made to Contain” because not all packages will contain more than 100 billion cells even though we target that number in our production and packaging processes.
This is because of the reality of cell biology - cell sizes vary, cell packing varies, and since cells are microscopic, those small variations lead to large fluctuations in cell numbers. Although the PurePitch® packages state a cell net volume of 40 mL, actual volumes range from 40 to 50 mL.
In our production, we allow for cell counts of 1.5 to 3.0 billion per milliliter which will produce 60 to 120 billion total cells if 40 mL. We target the high range of cell counts and fill volumes in our production and packaging processes, however as stated above, the reality of cell biology is that those numbers will vary.
We publish the QC data that includes the actual cell count of each lot on Yeastman.com. We state on Yeastman.com the allowed cell count range (1.5 to 3.0 billion per milliliter) because it accurately reflects the reality of packaging microorganisms. Our pitch rate is lower for initial pitches because our yeast is more viable and vital.
What if my yeast arrives late?
White Labs ships most liquid yeast orders overnight or 2nd day air. Sometimes the deliveries do not get received on time; this is due to many transportation reasons. Is the yeast still good? In most cases the answer is "yes". We can say that from hundreds of experiences in our 20 years- the packages are shipped with insulation and ice to cover any unusual circumstances that may arise. Yeast also do very well insulating themselves. In fact, some of our shipments to regular overseas locations take up to one week. For example, in July 2015 yeast shipped from San Diego to Norway. The customer was expecting a 4-day delivery. However, some of the boxes stayed with the shipping company over the weekend and were delivered after 7 days. The temperatures inside the boxes were over 75°F (24°C), but this temperature had very little impact on the yeast health as detailed below:
The yeast took longer than expected to get to me, as I live in India. What should I do?
White Labs has shipped yeast around the world for years with very few problems. Our yeast packaging and shipping protocols are designed to keep the yeast in good shape even if it takes one week for shipping.
It is summer - will the yeast survive during the shipping process?
Our yeast is shipped with ice packs. Nevertheless, summer temperatures do present challenges in the hotter regions of the country and world. We recommend that such stores order yeast to ship overnight under hot conditions. Stores are offered the selection of overnight shipping during the checkout process in Yeastman.
How does White Labs ship its yeast?
For commercial customers and stores, White Labs offers FedEx shipping to most locations and FedEx International Priority outside of the 50 states. We also offer alternative shipping methods upon request or when orders are placed on Yeastman.com; such as OnTrac (select Western states only), UPS and DHL (international only).
Boxes are insulated and filled with dry ice for ideal transit and delivery temperatures. Please place in refrigerated conditions immediately upon arrival.
Domestic store orders are shipped Wednesday for Friday delivery with alternative ship days available upon request or when orders are placed on Yeastman.com. Brewery yeast is shipped overnight domestically, usually on Tuesdays.
We sell White Labs yeast. Do you have any suggestions for how I should ship the yeast to my customers who order by phone or online?
White Labs is committed to producing the highest quality of yeast in the world. It leaves our laboratory having undergone the most rigorous standards of quality control. But much can happen in the shipping process, and to remain its best, it’s important to be handled well. To ensure the yeast reaches your customers in the same quality as when it left our laboratory, we’ve put together a set of shipping guidelines.
1. The most important rule is, keep it cold! Yeast needs to be stored in a refrigerator when not being used and should be kept between 33°F and 40°F. Its shelf-life can decrease drastically when left outside of this range. Too cold is just as damaging as too hot and it should never be frozen. Yeast loses 10% viability each time it is frozen.
2. Insulation and Ice Packs. The more insulation inside the package when shipping the better. Insulation is used both as padding for protection, and to regulate the internal temperature. At White Labs, we pack each shipment with ice packs to ensure that it will stay cool during transit.
Below is the ratio of ice to yeast that White Labs uses and recommends when shipping yeast.
Liters of Yeast Ounces of Ice
Essentially, for every liter of yeast pair it with approximately 40 ounces of ice to help maintain a safe and healthy temperature.
3. Packing Sequence. Be sure to remove the yeast from the refrigerator 1ight before packing it in a box. Ice packs only keep the yeast at its current temperature, it will not chill the yeast. If you package the yeast at 40°F (4°C) with ice packs and insulation, it will stay close to that temperature for the first 24-48 hours. If the yeast temperature rises to 50°F (10°C) before packaging, it will never get back to 40°F (4°C). The ice packs will maintain it at the higher temperature, and the yeast will rise to higher temperatures more quickly than if packed at 40°F (4°C). The ice packs should also be placed primarily on the bottom and middle section of the box.
4. We recommend shipping everything 1 to 2 days. Be aware of weekends and holidays where shipments can be delayed. Plan your shipments during the week to ensure delivery before the weekend.
5. Make sure to let you customers k,1 ow that it needs to be refrigerated upon arrival.
By following these recommendations, you will pass on the highest quality of our product to your customers. We thank you for taking the time to ensure these steps are followed.
What is attenuation?
Attenuation is the percentage of sugars that the yeast consume during fermentation. If the fermentation went to 1.000 gravity, that would be 100% attenuation. Understanding the different attenuation ranges of each strain will help determine the terminal gravity of the beer.
How should I store my yeast?
Yeast should be stored in the refrigerator prior to use. Remove the yeast from the refrigerator approximately two to six hours before pitching and allow the yeast to come up to room temperature. The reason for this is to prevent a temperature shock when the yeast is pitched.
I am curious to know how your nutrient may differ from Servo? That is what I use now, but since I hope to switch to White Labs yeast exclusively in the future, I was wondering if the WL product may be superior.
Our nutrient (WLN 1000) has amino acids, so if your wort is deficient in nitrogen our nutrient helps a lot. When trying to grow more yeast as done in propagation our nutrient can really help. Most of our customers use servomyces; it has a lot of useable zinc and zinc is a great source of fermentation power. If that doesn’t work, it may be a nitrogen problem, and our nutrient can help.
How often should I test for contamination?
In the brewery, an overall Quality Control checkup is recommended every one to two months. Most brewers schedule monthly testing for aerobic bacteria, anaerobic bacteria, and wild yeast. Testing frequency depends on the size of the brewery and how often you brew.
*Most mid-sized to large breweries test for contamination in each batch.*
What are the alcohol tolerances listed on your yeast pages? Please define them for us.
Alcohol tolerances are as follows:
+ Low is 2-5%
* Med-Low is 4-8%
* Med is 5-10%
* Med-High is 8-12%
* High is 10-15%
* Very High is 15% +
What is Servomyces?
Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and the Munich University. It conforms to the restrictions of Reinheitsgebot. Servomyces enables any yeast strain’s ability to incorporate essential nutrients into its cellular structure. It is propagated in a micronutrient rich environment and then killed off prior to packaging. Boiling incorporates the servomyces into the wort. The benefit of servomyces is that micronutrients, e.g., zinc are able to pass through its cell walls to your live cell yeast cell, thereby delivering the micronutrients without toxicity. Because this system is so effective in eliminating autolysis and improving the health of your yeast- it should be used in every batch. Servomyces is tested in breweries around the world, and has been proven to:
Cut down fermentation time
Greatly reduce harsh sulfur notes
Improve the health and viability of yeast
Reduce levels of diacetyl at the end of primary fermentation
Produce faster, more complete attenuations
Increase yeast production for a better harvest
Improve the quality of the finished product
Servomyces can be used in all fermentations, including beer, wine, cider, and mead.
Each retail packet contains 6 capsules, which can be used for a 5-gallon (20-25L) batch of beer, wine, mead or cider. The instructions are as follows:
1. Add 1 capsule 10 minutes prior to the end of the boil.
2. If your fermentation does not require a boil, open the capsule and pour in the servomyces, since the capsule requires boiling to melt.
3. Only one capsule is required per 5-gallon (20-25L) batch.
4. Servomyces can be used in all fermentations including, beer, wine, cider, and mead.
How can I avoid contamination in the brewery?
Proper cleaning practices are the most important way to avoid contamination in the brewery. Since breweries are a sanitized environment and not a sterile environment- proper testing should be performed regularly throughout the entire brewery. Preventative measures, such as testing for contamination is the best way to avoid dumping a bad batch of beer.
Why are some strains available sooner than others?
Lead time is officially 3 weeks, but we grow yeast based on order expectations, and not just actual orders. Thus, popular strains could be available sooner than others. For instance, WLP001 California Ale Yeast is generally available for shipping in one to 10 days- depending on production. We start new yeast every 2 days, so yeast is constantly clearing our QC program.
What are White Labs test kits? How can they help?
White Labs offers three test kits, which allows the brewer to test for anaerobic bacteria, aerobic bacteria, or wild yeast. They require no special skills. All that is needed is a little time to read the instructions and the use of a microwave. These tests can be beneficial to the brewer for preventative maintenance in the brewery or to locate the physical location of an existing infection.
What is meant by "certified pure yeast"?
White Labs certifies the yeast to be free from aerobic bacteria, anaerobic bacteria, and wild yeast contamination through a series of tests performed by our lab. Yeast does not leave our facility unless it is free of contaminants, and at least 95% viable. A signed report is shipped with each batch of yeast to commercial breweries. For homebrewers, the yeast vials come from a lot that is tested, and the report is housed at White Labs.
Do you have a map between your yeast strains and others?
No, we do not have a direct “correlation chart”. Some of our strains are similar to those offered by other companies, but some are different. Even for the strains with similar origin, they have been obtained at various times from differing locations. They are stored differently, grown in different conditions and in different media. Each yeast strain produced by White Labs has been carefully selected from breweries worldwide, and further selected for advantageous brewing characteristics. In general, yeast strains of similar origin exhibit similar, but not exact properties. In our descriptions of the yeast strains, we describe the area of origin and the flavor profile parameters of each strain.
How much yeast is in my White Labs homebrew PurePitch®?
The wording on our PurePitch® packaging - 'Made to Contain over 100 Billion Cells' - is a target cell count number for each of our yeast packages. We specifically say, “Made to Contain” because not all packages will contain more than 100 billion cells even though we target that number in our production and packaging processes. This is because the reality of cell biology is that cell sizes vary, cell packing varies, and since cells are microscopic, those small variations lead to large fluctuations in cell numbers.
Although the Pure Pitch® packages state a cell net volume of 35 mL - the packages contain a minimum of 40 mL. With the actual volumes ranging from 40 to 50 mL. Due to this reality, we will be adjusting the stated net volume on our packaging to reflect the 40 mL amount.
In our production, we allow for cell counts of 2.0 to 3.0 billion per milliliter which will produce 80 to 120 billion total cells if 40 mL. We target the high range of cell counts and fill volumes in our production and packaging processes. However as stated above, the reality of cell biology is that those numbers will vary.
We publish the QC data that includes the actual cell count of each lot on Yeastman.com. We state on Yeastman.com the allowed cell count range (2.0 to 3.0 billion per milliliter) because it accurately reflects the reality of packaging microorganisms.
How long can I wait to use White Labs Yeast?
White Labs yeast leaves our lab at the highest level of viability in the industry; regardless of whether it is dried or liquid. Nonetheless, it is best to use the yeast as soon as possible, as viability does decrease over time. Home winemaking vials are dated with a “best by” date to ensure quality.
How is BBL comparable to a hectoliter measurement?
The White Labs barrel (BBL) system is comparable to the hectoliter measurement by the ratio of 1 to 1. Example: 1 HL = 1 BBL (approx.). Our BBL measuring system was designed to make it easier for the professional brewer to order the proper quantity of yeast needed for their brewing system.
How many generations should I use my yeast?
We recommend 6-10 generations per strain. Three main reasons yeast should be replaced on a regular interval are: bacterial contamination, yeast cell mutation, and yeast fatigue. Bacterial contamination is largely responsible for off flavors. Bacteria grows at an exponential rate in comparison to the yeast. In regard to yeast cell mutation, yeast cells will adapt to their environment; this could dramatically or subtly change the characteristics of the beer. Yeast fatigue can occur because beer is a hostile environment for the yeast. Healthy yeast requires oxygen and food (malt). CO2 and alcohol are detrimental to the overall health of the yeast.
What is White Labs yeast nutrient?
White Labs Yeast Nutrient is a complex blend of nitrogen, vitamins, and cofactors. We designed it specifically for White Labs Yeast to increase vitality and viability in our yeast propagations. It is different from other nutrients in the market because of the increased amount and variety of amino acids and cofactors. This increases the rate of metabolism; which results in faster fermentation and greater yeast viability. It is an affordable way to increase the success of your brew. Our brewers have found it very beneficial for first generation, stuck fermentation, and high gravity beers. Yeast nutrient can also be helpful when brewing high gravity beers. For commercial breweries, we package it in dry form in vials that are pre- measured for 5 barrels. Nutrient is good for every generation and a must for beers above 1.070 SG or 17 Plato.
What is diacetyl?
Diacetyl is a natural byproduct of yeast. It is most commonly recognized as a butterscotch or buttered popcorn flavor in the beer. To minimize the diacetyl attributes in beer, it is recommended that the fermenting wort rest once the beer has reached terminal gravity for 48 hours at 62-70°F prior to crashing the temperature. This stage allows the yeast to reabsorb the diacetyl.
What are aerobic bacteria?
Aerobic bacteria are tiny, single-celled organisms that require the presence of oxygen to grow. In the brewery, the most common types of aerobic bacteria are acetic acid and enterobacteriaceae. Good cleaning practices and frequent testing are the best ways to avoid contamination in the brewery.
Is your yeast gluten free?
Our yeast is low in gluten and is below the American and European standard for being labeled as gluten free. The American and European standard for gluten free is below 20 ppm.
Our yeast analysis:
Yeast slurry in package: 12 ppm
- When our yeast is used with ingredients such as sorghum to make gluten free beer: 2ppm.
What does clearing QC mean?
All yeast delivered to our customers must pass a rigorous quality control program. This requires a minimum of one week of plating. If someone tells you they can propagate and deliver yeast to you in less time, they are not performing proper QC tests. The tests mandated by brewing standards require at least one week of plating. When White labs says they can ship yeast to you the following day, for instance, this means the yeast has already cleared QC.
What is flocculation?
Flocculation refers to the clumping of yeast cells at the end of fermentation. Strains are separated into three main degrees of flocculation- High, Medium, and Low. An example of a highly flocculent strain would be our English Ale yeast, which will settle at the bottom of the fermentation tank. An example of low flocculent strain would be our Hefeweizen yeast.
What is meant by pitchable quantities?
At White Labs, we package our yeast with a concentrated cell count which does not require any additional propagation time. Therefore, our vials can be directly pitched into a five-gallon batch of wort, giving you approximately a 5-15 hour lag time. Our barrel (BBL) system designed for the professional brewers also has the appropriate cell count for their specified sizes.
Can I use your liquid yeast to make bread?
Yes, you can use our yeast to make bread. It will take longer to rise, perhaps overnight, but you will have interesting almost beer like flavors in your bread.
What is brewer's yeast?
Brewer's yeast is a single celled fungus that ferments from the top or the bottom and reproduces asexually by budding. They are unique in the world of yeast and have essentially been domesticated. Brewer’s yeast is used to make beer, wine, bread, and any other fermented beverage, food or product. Certain strains work best with certain beers and other products- contributing the flavors the public anticipate.
Do I need to create an account to use the mobile app?
If you’ve ordered through yeastman.com in the past, your White Labs username and password will log you in to the app. If you forgot your password, click “Forgot Password” and enter the email address associated with your account or your username, click “Submit.” A temporary password will be emailed to you from yeastman.com. Use the temporary password to login, then change your password to one you would like at yeastman.com.
If you have not ordered from White Labs before or have ordered through White Labs just not through yeastman.com, please see additional FAQs for instructions.
How do I create an account in the mobile app if I’ve never ordered from White Labs before?
With the app open to the store screen, select the account icon located at the top left corner of the app, this will bring you to the login screen. At the bottom, select “Don’t have an account? Sign up.” Follow the prompts to create an account, click “Submit.”
How do I create an account in the mobile app if I’ve ordered from White Labs but never used yeastman.com?
With the app open to the store screen, select the account icon located at the top left corner of the app, this will bring you to the login screen. At the bottom, select “Ordered from White Labs but never with Yeastman?” You can enter the email address associated with your White Labs account or enter your account number, click “Submit.”
Where do I find my account information in the mobile app?
With the app open to the store screen, select the account icon in the top left corner of the app. If you are not already logged, login using your account information. Once you are logged in, you can view your account and make changes.
I placed an order in the mobile app that I no longer want, what should I do?
Please contact us at 888.593.2785 (U.S. and Canada) or 858.693.3441 (international), we’d be happy to assist you in correcting or closing any order.
I’m having issues with the mobile app, what should I do?
Please check that you have the latest version of the app from the app store and that your account information is correct. If the app is updated, your account information is correct but you are still having issues, please contact [email protected] or by phone at 888.593.2785 (U.S. and Canada) or 858.693.3441 (international).
Will there be different versions of the mobile app in the future?
Yes, we will be updating the app regularly. We welcome feedback on how to make future versions of the app better. You can submit your feedback directly through the app once you complete an order (this feedback option within the app will be in an upcoming version), by leaving a review in the app stores, or by contacting [email protected].
My store does not appear on your Store Locator in the mobile app and I sell White Labs yeast. How can I get my store listed?
Please write [email protected] and request that we add you with your company name, address, phone number, email and website address if applicable.
I’m a homebrewer, can I order yeast from the mobile app?
Yes, you are able to order yeast through the mobile app, however, your order will incur shipping costs. We suggest you use the store located within the app to find your nearest homebrew store and purchase yeast and other products directly through them.
Where can I download the mobile app?
The White Labs app is available for both iOS and Android platforms. You can find the app by visiting your respective app store and downloading it.
What makes White Labs Liquid Yeast Different?
Liquid yeast has many advantages over dried yeast. The variety of liquid strains is much greater, but what's most important is the flavor profile. Most home winemakers would agree that wine made with liquid yeast is superior in flavor. Liquid yeast is also supplied in smaller quantities. To make home winemaking even easier, White Labs produces vials of liquid yeast culture that is ready to inoculate the juice.
I am interested in your HLP media that you have for sale. Would this be effective for wineries?
The HLP media is designed specifically to test for Lactobacillus and Pediococcus bacterial presence. If this is an issue in your winery, or something you would be interested in testing for it is definitely a great media to use.
What do home winemakers and retailers say about White Labs liquid yeast?
Here is what customers had to say,
"White Labs liquid wine yeast is similar to their beer yeasts. They enhance the flavor profile and the wine fermentation starts quicker than with dry yeast, which leaves less chance for bacterial contamination. After the customer selects the ingredients for their wine, we ask "Would you like live yeast?" and then select the proper yeast for their ingredients and wine varietals." – Gary Wilder, Brew Your Own Brew, Tucson, AZ
"We did an experiment. We chose one red and one white making two batches of each. One batch was made with dry yeast supplied with the kit and the other batch was made with White Labs liquid yeast. The wines made with the liquid yeast were much smoother, aged quicker and were overall easier drinking." – Robert Christian, The Beer Essentials, Tacoma, WA
What resources are provided by White Labs to winemakers?
White Labs works with many winemakers to isolate their own strains and produce fresh pure cultures for them on demand. The Native Yeast Program offers tailored solutions to clients interested in obtaining a proprietary “estate culture,” isolated from their local environment such as facility, old barrels or winemaking equipment. The techniques allow the client to differentiate their product while staying true to their origin and brand characteristics, and are furthermore a powerful tool for taming a spontaneous fermentation.
As a TTB Wine-certiﬁed lab, White Labs provides lab services, including test kits, for those in the wine business. The samples can be sent into White Labs directly following the instructions on this website, or kits can be purchased from stores.
White Labs works with Enartis Vinquiry to grow several of the company’s popular liquid yeast cultures including W-S. White Labs provides services for sparkling wine producers, who have special yeast and fermentation needs.
WLP707 Does your wine yeast (such as WLP707) have the "killer trait"?
None of the liquid yeast strains that we produce have this trait.
I would like to make bourbon. What products would you recommend?
For those seeking to go “higher end”, we would suggest that you try WLP001 Edinburgh Scottish Ale Yeast and WLP050 Tennessee Whisky Yeast.
I would like to try some of the WLP050 Tennessee Whiskey Yeast. Our mash capacity is 1000 liters, and I typically use 200 gallons of water and 350 lbs. of grain/malt. How much of the WLP050 would I need to do two of these batches?
For our WLP050 Tennessee Whiskey liquid yeast, there are several options:
1. 8 liters of yeast to achieve the same pitching rate as the 2-500 gram packs; this would achieve the same fermentation speed.
2. Our brewery size 10 HL pitchable batch. This is more economical, but will ferment 2-3 days longer than option number 1.
3. 1-2 liters of yeast into 100 liters for 1-2 days, then top up to 1000 liters.
What is the best way to measure the sugar content of the mash post liquefaction? At this point, it is still starch (or at least not fully reduced to simple sugar like it will be post saccharification).
Brewers typically measure the amount of sugar using a hydrometer, however, they are making the measurement after saccharification and with the solids removed. They use HPLC because they must have exact data. You can come close to estimating expected alcohol yields from the liquefied starch by using a Brix hydrometer: Brix x 0.5= % alcohol ABV (close) or Brix divided by 2= % alcohol.
What is the alcohol tolerance and pitching rate for EDV493?
The alcohol tolerance is @ 20% and the dosage rate is 25-50 grams per hectoliter.
My EDV493 instructions are in French and I would like to clarify the dosage rate. It indicates 50-100g/HL.
1HL=26.417 U.S. gallons. As such, it would be 50-100g per @26.5 gallons.
You want a good strong fermentation so you should go on the higher side. E.g. for 250 gallons, @1000g+. There is a higher range due to the varying aspects of the fermentation process (ingredients, sugar content, fermentation temp, etc.). You really cannot have too much yeast for distilling.
I am making rum with EDV493 for the first time. I am concerned about the temperature- the room where I will have it in is about 60°F, which is considerably low in regard to the recommendations. What effect will this have and what suggestions can you offer?
The low temperature will cause a slower fermentation. We recommend pitching at a higher rate: 2-2.5 lbs.
Most brewers use a roller mill to crush their grain. The Alcohol Textbook suggests distillers are more likely to use a hammer mill, and specifies a typical level of milling (using a sieve test). Do you have any idea on how much yield we may lose if we use a roller mill and don’t achieve as fine of a grind as we could with a hammer mill?
The loss in yield with a hammer mill vs. a roller mill is a tough one. 100% liquefaction depends on particle size, temperature, time, and pH control. If the particle sizes are a little larger than recommended sieve sizes, you may be able to overcome the problem by extending the liquefaction time and perhaps use more vigorous agitation such as a lightning mixer with shearing blades.
What is The Vault for Homebrewers? How does it work?
The Vault gives homebrewers a chance to vote on whether and when special strains are made by White Labs. Browse through the strains and when you find something you like, click on the pre-order button. Fill out your customer and credit card information. Your credit card will be verified but not charged until the order ships. Share with friends by using the "Share" button.
When a strain reaches at least 150 orders, you’ll receive an email notifying you the strain has gone into production and the estimated ship date. At that time, your credit card will be charged.
Strains released from The Vault will not be generally available to others unless they are on the pre-determined Vault Seasonal Release list for stores.
All orders are for individual homebrew packages designed to ferment 5 gallons/20L.
Following your order, you can log back into whitelabs.com to review your order details. Any changes to your account will come into play on future orders. To adjust pending orders, such as address or credit card, please write us at [email protected].
When do I pay?
You will be emailed once a strain reaches 150 orders. The credit card you provided at pre-order will be charged once production of the strain begins.
(Customers' credit cards are pinged for a $1.00 but it doesn’t stay, it just verifies that the card works.)
When will my item be shipped?
Your Vault strain will be shipped approximately 3 weeks from the start of production. An estimated ship date will be emailed to you when the strain goes into production.
How will The Vault yeast be packaged?
All Vault strains are packed in vials.
How will my yeast ship?
The package will ship on cold packs via USPS Priority for a flat-rate of $3 per yeast package in the USA.
How long will the strain be available after it is made?
We intend only to make enough for those who pre-order.
How do I get my Vault strains faster?
Tell your friends! Use the Share button near the top of The Vault page to tell your friends about the strains you want them to help support. This can also be done when ordering each strain.
Is the Vault ordering site secure?
Payment and sensitive information is sent to Celery (the pre-ordering and payment processing service used by Vault) from whitelabs.com, which is SSL encrypted and transmitted securely. The connection from your computer to whitelabs.com is protected by SSL certification.
Can I get the price after the pre-sale ends?
No. The pre-order price is only available until the strain goes into production.
Can I order multiple products?
Yes! You can order as many of the same strains as you want in the same order. Because each strain will have its own ship date and credit processing times and terms, separate strains require separate orders. Your address information will be retained for future orders. Credit card information is not saved by White Labs for security reasons and must be reentered for each order.
Can I change my address/edit my order/cancel my order?
Yes. Please contact [email protected] or call 1-888-593-2785 with your order number/email/name and reason for your request, such as new shipping address, cancellation, or other issue. If you have edited your address in your whitelabs.com user account, this will not transfer to a past order (it will for future orders). Users can log in and view their past orders, but to cancel or edit, please write us. Once a refund is initiated, it is immediately submitted to your bank. However, it takes approximately 5–10 business days after the date on which the refund was initiated for funds to hit your bank account.
Why should I order from The Vault?
The Vault is designed for the homebrewer and provides them with special strains that otherwise might not be available.
Why is there little fermentation information for some strains?
Some of these strains have not been used enough to produce data. As we use these strains in house, we will periodically update the descriptions. Part of the fun of brewing is seeing how these work in your beer!
Can I order if I am living outside of the United States?
Currently The Vault is not set up for international orders because of higher shipping costs and possible customs issues. If you are interested, please write [email protected].
If I'm a retailer/wholesaler, can I purchase strains that are released from The Vault?
Vault strains that are not included in the Vault Seasonal Release program are sold to homebrewers directly as pre-orders through the website whitelabs.com/thevault. If 150 orders are reached, we’ll put the strain into production and send it directly to those that pre-ordered it. If there is an excess of these strains made, we will sell them to retailers through yeastman.com. Our intent with the Vault is to offer new and unique strains to all our customers.
Will there be any changes to shipping?
Shipping costs will be reduced because the new PurePitch is more concentrated and lighter compared to our previous commercial bottles.
Will the new packaging impact wait time for yeast orders?
The FlexCell process increases product consistency and improves inventory management, ensuring customers get the product they need when they need it. Streamlining our production process gives us better product availability, and customers can view our inventory and process using our Yeastman® tracking platform.
There is a carabiner in the photos. Where's mine?
The package has a hole that can be used with a carabiner so that the package can hang in your cold room. The package does not come with a carabiner. The photos show the options that exist; it could also be used for a hook.
I did not get a printout with the package. Where can I find my QC information?
The QC and related information is on the back of the package, and is not included in a seperate document any longer. Also, any yeast lot number can be entered in Yeastman, and the QC results will show for your for your package.
What is the shelf life of PurePitch?
Because the PurePitch packaging is breathable, CO2 pressure is reduced, improving the viability of the yeast over time. Also, without all of the handling traditional packaging requires, yeast physiology is much improved. You will notice a 4 month best before date, which we have always had on our homebrew packages but previously did not print on our commercial packages. For consistency, that date is now on all White Labs yeast packages. We hope to be able to extend the recommended best before date on PurePitch but are still conducting tests to validate any extended shelf life benefits due to our new packaging. We hope to have more information soon.
Other questions or comments?
Do you have other questions or comments about PurePitch? Write [email protected].
When did commercial customers begin receiving their orders in PurePitch?
Commercial PurePitch packaging started in June 2014. Full implementation for pro and homebrew customers gradually happened over the following months.
What sizes are available?
PurePitch is available to order in the same sizes you are used to seeing. The exception is that the Nano, 1bbl, and 2bbl pitchable sizes was consolidated into one PurePitch Nano size (500ml). The PurePitch package come in 500ml, 1.5L and 2L professional sizes, which are combined to make up for various pitchable sizes. Some of these packages may appear smaller than the previous packaging, but that’s because we’ve been able to provide a more consistently concentrated yeast package, delivering 2.5 billion cells per milliliter of slurry.
Will you use this technology in your homebrew packaging as well?
Yes, most homebrew strains were moved to PurePitche by 2016.
My beer tastes different. Is that because of the new packaging?
No. Yeast has been produced in the FlexCell process and PurePitch packages since the beginning of 2013. The difference is that now the yeast is not transferred to a different package for shipping.
Sanitizing the scissors creates an extra step for us. Can you add a spout to the package?
The logic behind not having a spout is that we don't want to sacrifice the integrity of the package. Nevertheless, the R&D department continues to work on the package, and White Labs has the ability to design additional features to meet the needs of brewers.
Will this impact your wine and distillation commercial customers too?
Yes, our commercial wine and distillation customers will also receive their orders in our new PurePitch packaging.
How should customers store the new PurePitch packaging?
The PurePitch packaging storage requirements are the same as our previous commercial products. Yeast should be stored in the refrigerator prior to use.
Does the new PurePitch packaging require any new procedures to use ie. sterilizing the bag, cutting tool, etc.?
Customers should sanitize their scissors/cutting tool and wipe down the PurePitch package before cutting it open and pitching it directly into the fermentor.
Will this new process/packaging change the cost of your products?
No, the cost of our yeast cultures will remain the same in most cases, except international customers will see a reduced cost. However, the new technology should allow us to provide more control and consistency in our pricing for years to come.