Yeast Bank

1-100%
1-100°F (-17-38°C)
Sake Strains

Core Strains are composed of 86 beer, wine and distilling yeast strains including wild yeast and bacteria as well as WLP600 Kombucha SCOBY. These strains are grown year-round with a shipping lead time of 1 to 17 days. The Core Strains are available to professionals, retailers and homebrewers, with both PurePitch® and Customer Pour packaging for professionals. Homebrew-sized options are packaged in PurePitch® and vial packaging.

White Labs Vault Strains are a collection of specialty strains curated during the more than 22 years White Labs has been in business. The availability for specialty strains from The Vault depends on whether the customer is a homebrewer, professional or retailer. Homebrewers may place a pre-order on select strains by visiting whitelabs.com/thevault or purchase yeast directly from a retailer that carries The Vault Seasonal Releases. All strains from The Vault are available to professionals with longer lead times and minimum order requirements.

WLP705 Sake Yeast

Wine, Mead and Cider

Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to...
Attenuation
80% - 100%
Flocculation
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
70°F - 100°F

WLP709 Sake #9 Yeast

Specialty strain from The Vault
Wine, Mead and Cider

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance...
Attenuation
72% - 78%
Flocculation
Medium to Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
62°F - 68°F

WLP780 Thai Rice Chong Yeast

Specialty strain from The Vault
Ale
Wine, Mead and Cider

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...
Attenuation
76% - 76%
Flocculation
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
0°F - 0°F