Previously called WLP862 Cry Havoc Lager Yeast, this strain is licensed from Charlie Papazian and can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books, "The Complete Joy of Homebrewing," "The Homebrewer’s Companion," and "Microbrewed Adventures" were originally developed and brewed with this yeast.
• Optimum ale-style primary fermentation temperature: 68-73°F (20-23°C)
• Optimum cellaring temperature: 50-55°F (10-13°C); altbiers can be cellared at lagering temperature
• Optimum lager-style primary fermentation temperature: 50-55°F (10-13°C)
• Optimum lagering temperature: 32-37°F (0-3°C)
Watch Chris and Charlie talk to Craft Brewing Business about the yeast below and check out our blog post to find out more about the yeast niceties.
Check out our black IPA recipe using WLP1983 Charlie's Fist Bump Yeast here.