Always store the yeast at temperatures between 36-40°F (2-4°C).
For the first generation of the new yeast culture, a lighter style beer with a 10–12°Plato gravity is recommended for best yeast performance. WLN1000 White Labs Yeast Nutrient will help shorten the fermentation cycle and make the yeast healthier for subsequent generations.
Keep yeast in the refrigerator until needed. Do not freeze the culture. Remove yeast at least two hours before pitching, so the slurry can come close to room temperature. To inoculate, sanitize scissors, cut the top left of the bag and pour in.
The fermentation is best started at 70-72°F (21-22°C), even for lagers, and lowered to desired fermentation temperature after krausen formation or CO2 begins.
The initial signs of fermentation should be evident within 12-20 hours depending on the age of the yeast. Successive generations will have a shorter lag time and faster fermentation. The first complete fermentation usually takes one to three days longer because yeast needs to adapt from a laboratory culture to a fermentation environment. When repitching, it is recommended to do so with more cells because the pitching yeast typically decline in yeast health after fermentation.