HOMEBREWERS: Welcome to The Vault

WHITE LABS' LINEUP OF UNIQUE, SPECIALTY STRAINS

We've collected strains from around the world for over 20 years and kept them locked away. Until now. Through The Vault for homebrewers, we're giving you the opportunity to open The Vault, release the yeast and get your hands on various specialty, creative, and unique strains. Most have rarely been used in commercial products, some have names you can barely pronounce, yet all are uniquely White Labs in quality and performance.

HOW IT WORKS: Place a preorder on one of specialty strains listed below. When 150 orders are received, you’ll receive an email notifying you the strain will be released along with its estimated ship date. At that time, your credit card will be charged. Don’t wait. Place an order now and get your strain delivered right to your doorstep. Keep checking back...We’ll continually add NEW strains into The Vault for homebrewers.

THE VAULT SEASONAL RELEASE: You may now purchase The Vault Seasonal Releases directly from your local homebrew shops. Every two months, White Labs will make two different specialty strains available for retailers to carry on store shelves. View the 2017 lineup and learn more about The Vault Seasonal Releases by visiting the Yeast Bank.

 

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1. WLP066 London Fog Ale Yeast

53 ORDERS UNTIL WE SHIP

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. 

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

65-70%

Flocculation

Low to Medium

Opt. Ferment Temp.

64-72°F (17-22°C)

2. WLP835 German X Lager Yeast

63 ORDERS UNTIL WE SHIP

Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional helles, Oktoberfests, bocks, and dunkels.

Used in the White Labs Tasting Room! Visit tastingroom.yeastman.com for testing data)

User Review:

By: Joe Dunleavy | Date: Dec., 11th 2012 | Beer(s) Brewed: Helles, Rauchbier, Schwarzbier

"This yeast is a very clean lager yeast that is a low sulfur producer. Pitches at 44f and let free rise to 50f. Capped at 50f until 90% fermentation complete and ramped to 58f to finish. Resulting beers clear faster than my go to lager yeast 830 and also result in a cleaner profile. Please make this yeast a regular strain!"

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

70-76%

Flocculation

Medium

Opt. Ferment Temp.

50-54°F (10-12°C)

3. WLP773 Scottish Cider Yeast Blend

71 ORDERS UNTIL WE SHIP

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.

In 12 Plato apple juice: 80% attenuation 

$6.30
+ Shipping

Attenuation

80%

Flocculation

Medium to High

4. WLP585 Belgian Saison III Ale Yeast

72 ORDERS UNTIL WE SHIP

Produces beer with a high fruit ester characteristic as well as mild tartness. Finishes slightly malty, which balances out the esters. Also, produces low levels of clovey phenolics. A great yeast choice for a summer saison that is light and easy drinking.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

70-74%

Flocculation

Low to Medium

Opt. Ferment Temp.

68-75°F (20-24°C)

5. WLP611 New Nordic Yeast Blend

87 ORDERS UNTIL WE SHIP

Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii).

These yeasts through 100+ lab hours have been tamed from the wild to meet process criteria for professional use. Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well and has been used to make a series of true New Nordic Beers of which many were presented at the Copenhagen Beer Festival 2015. This blend has a characteristic aroma profile, especially at higher temperatures, that resemble classic styles such as Belgian saison or German hefeweizen.

FAQs:

Q: Is this an ale or a lager culture?

A: This blend ferments as low as 50°F (10°C) and up to 86°F (30°C) and is because of this wide range spanning all the way from neutral and clean aromas to spicy and fruity. 

-- Answer provided by Troels Prahl (pictured), Managing Director of White Labs Copenhagen and Head of R&D for White Labs Inc.

$6.30
+ Shipping

Alcohol Tolerance

Low to High

Attenuation

65-75%

Flocculation

Medium to Low

Opt. Ferment Temp.

50-86 ̊F (10-30 ̊C)

6. WLP037 Yorkshire Square Ale Yeast

111 ORDERS UNTIL WE SHIP

This yeast produces a beer that is malty and well balanced. Expect toasty flavors with malt-driven esters. Highly flocculent and a good choice for English-style pale ales, brown ales, and milds.

Used in the White Labs Tasting Room for certain ale recipes, including stouts and American ambers.

Visit here tastingroom.yeastman.com, and search under the appropriate "strain #" for more details.

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

68-72%

Flocculation

High

Opt. Ferment Temp.

65-70°F (18-21°C)

7. WLP616 Funky Cider Blend

113 ORDERS UNTIL WE SHIP

This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild funk aroma that will result in less than two weeks. Light pellicle will form because of the Brettanomyces.

 

$6.30
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8. WLP006 Bedford British Ale Yeast

115 ORDERS UNTIL WE SHIP

Ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel for creating English-style ales, including bitters, pale ales, porters, stouts and browns.

$6.30
+ Shipping

Alcohol Tolerance

Medium (5 - 10%)

Attenuation

72% - 80%

Flocculation

High

Opt. Ferment Temp.

65°F - 70°F

9. WLP860 Munich Helles Lager Yeast

121 ORDERS UNTIL WE SHIP

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it’s great for a variety of lager styles ranging from helles to rauchbier.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

68-72%

Flocculation

Medium

Opt. Ferment Temp.

48-52°F (9-11°C)

10. WLP025 Southwold Ale Yeast

123 ORDERS UNTIL WE SHIP

From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation, but disappears with aging.

Recipe: Traditional English Bitter

Malt:

6.0 lbs Coopers Pale Malt Extract

1.0 lb Light Brown Sugar

8 ounces Crystal 60 L Malt

8 ounces Victory Malt

Hops:

1.5 ounces Willamette Hops (60-minute boil)

1.5 ounces Fuggles Hops (Finishing- last 5 minutes of boil)

Yeast:

WLP025 Southwold Ale Yeast

$6.30
+ Shipping

Alcohol Tolerance

5-10%

Attenuation

Medium

Flocculation

Medium

Opt. Ferment Temp.

66-69°F (18-20°C)

11. WLP925 High Pressure Lager Yeast

126 ORDERS UNTIL WE SHIP

Used to ferment lager beer in one week. Ferment at room temperature; 62-68°F (17-20°C) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally one week. Lager the beer at 35°F (2°C), 15 PSI, for 3-5 days to condition. Sulfur production is strong the first 2 days, then disappears by day 5.

Used in the White Labs Tasting Room for cream ales. Visit tastingroom.yeastman.com for more information.

White Labs Brewer Joe Kurowski has experience using this strain in collaboration beers, and in his experience, it ferments at 60-65°F and the lagering is knocked out within two weeks, with some sulfur production. "Otherwise it is malt forward and clean," Joe says.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

73-82%

Flocculation

Medium

Opt. Ferment Temp.

62-68°F (17-20°C)

12. WLP515 Antwerp Ale Yeast

128 ORDERS UNTIL WE SHIP

Clean, almost lager-like Belgian-type ale yeast. Good for producing Belgian-style pale and amber ales, or for blends combining other Belgian-type strains. Presents a biscuity aroma while accentuating hop flavors and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

73-80%

Flocculation

Medium

Opt. Ferment Temp.

67-70°F (19-21°C)

13. WLP030 Thames Valley Ale Yeast

129 ORDERS UNTIL WE SHIP

First banked with White Labs in 2001, it's a very flocculant strain for all things English. Great for porters, stouts and ESBs. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.

$6.30
+ Shipping

Attenuation

72-78%

Flocculation

High

14. WLP073 Artisanal Country Ale Yeast

129 ORDERS UNTIL WE SHIP

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. 

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

75-80%

Flocculation

Low to Medium

Opt. Ferment Temp.

70-82°F (21-27°C)

15. WLP075 Hansen Ale Yeast Blend

131 ORDERS UNTIL WE SHIP

NEWS: Homebrewers released this strain from The Vault once prior in 2016.  

This is a blend of many IPA strain favorites. It has the attenuation of WLP090 and the character of WLP007. This strain produces dry, hop-forward beer with minor ester production. This blend is a great flocculator.

Used in the White Labs Tasting Room. Visit tastingroom.yeastman.com, and search under the appropriate "strain #" for more details.

In the Tasting Room, the strain produced dry attenuation, was hop-forward, with minor ester production, and was a great flocculator, according to White Labs Brewer Joe Kurowski.

$6.30
+ Shipping

Alcohol Tolerance

High

Attenuation

75-80%

Flocculation

Medium to High

Opt. Ferment Temp.

66-70°F (19-21°C)

16. WLP564 Leeuwenhoek Saison Yeast Blend

131 ORDERS UNTIL WE SHIP

A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house. saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very versatile, creating spicy, dry and clean beers.

Used in the White Labs Tasting Room for various saisons, dubbels, and roggenbiers.

For beers made in the Tasting Room, the strain proved very versatile, creating spicy, dry and clean beers. 

Visit tastingroom.yeastman.com, and search under the appropriate "strain #" for beer testing details with this strain.

$6.30
+ Shipping

Alcohol Tolerance

High

Attenuation

76-82%

Flocculation

Low

Opt. Ferment Temp.

66-75°F (18-24°C)

17. WLP026 Premium Bitter Ale Yeast

134 ORDERS UNTIL WE SHIP

From Staffordshire, England. Fermentation gives a mild but complex estery character. Ferments strong and dry and is good for high-gravity beers. Best for all English-style ales, including bitters, milds, ESBs, porters, stouts and barleywines.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

70-75%

Flocculation

Medium

Opt. Ferment Temp.

67-70°F (19-21°C)

18. WLP640 Brettanomyces anomalus

136 ORDERS UNTIL WE SHIP

Added to the White Labs yeast bank in 2004, we're now bringing this strain to you. Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be necessary.

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

70-85%

Flocculation

Low

Opt. Ferment Temp.

70-85 ̊F (21-30 ̊C)

19. WLP059 Melbourne Ale Yeast

137 ORDERS UNTIL WE SHIP

A yeast isolated from Australia in the early 1900s. 

Check out Peter Symon's new book "Bronzed Brews" for recipes and more information on the strain.  Peter has supplied the following recipe from 1916 for this strain:

http://www.whitelabs.com/sites/
default/files/1916_Tooths_Pale_Ale.pdf

$6.30
+ Shipping

Attenuation

74-78%

Flocculation

Medium

20. WLP920 Old Bavarian Lager Yeast

137 ORDERS UNTIL WE SHIP

From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfests, bocks, and dark lagers.

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

66-73%

Flocculation

Medium

Opt. Ferment Temp.

50-55°F (10-13°C)

21. WLP692 Debaryomyces hansenii

140 ORDERS UNTIL WE SHIP

If you're interested in Lambics, then this is a strain for you. Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.

Check out this scientific paper to learn more. 

Tips: Don't not use only for primary fermentation. Attenuation will be low on this strain so it needs to be blended with a higher attenuating yeast. Can also be added at secondary in combination with bacteria. 

$6.30
+ Shipping

22. WLP072 French Ale Yeast

141 ORDERS UNTIL WE SHIP

A clean strain that complements malt flavor. Low to moderate esters are produced when fermentation temperature is below 70°F (21°C). Moderate to high ester character achieved above 70°F (21°C). Low diacetyl production. A good yeast strain for biere de garde styles, blondes, ambers, brown ales and specialty beers.

Used in the White Labs Tasting Room for saison, American IPA, American Red, Irish red ale, strong ale, witbier, and rye.

Visit tastingroom.yeastman.com, and search under the appropriate "strain #" for more details.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

68-75%

Flocculation

Medium to High

Opt. Ferment Temp.

63-73°F (17-23°C)

23. WLP603 Torulaspora delbrueckii

141 ORDERS UNTIL WE SHIP

Isolated from spontaneously fermented apples on a remote island off the coast of Denmark. This culture is a unique blend of three yeast strains, two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii. Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well. This blend has a characteristic aroma profile, especially at higher temperatures, that resemble classic styles such as Belgian saison or German hefeweizen.

Via a 21 Plato wort, in 5 days the attenuation was 25%. Medium acid producer. 

Recipe: To view a recipe for Belgian Pale Ale made with WLP603 at our Copenhagen facility, please visit here. This recipe has been scaled down for homebrew purposes, and we've added WLP830 in addition to what was in the original Copenhagen-made beer because WLP603 performs best in a mixed culture. 

 Joe the Brewer says: "We used this in a blend with other yeast in a rye saison and the beer dried quickly, with apple-like esters."

- Joe Kurowski is Brewing and Yeast Specialist for White Labs Inc.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

65-75%

Flocculation

Medium to Low

Opt. Ferment Temp.

50-86 ̊F (10-30 ̊C)

24. WLP022 Essex Ale Yeast

142 ORDERS UNTIL WE SHIP

A flavorful British-style yeast which produces slightly fruity and bready characters. A good top-fermenting yeast strain that is well suited for top cropping. It is ideal for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains.

Used in the White Labs Tasting Room for English milds, wee heavy, and various porters.

Visit tastingroom.yeastman.com - and search under the appropriate "strain #" for more details.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

71-76%

Flocculation

Medium to High

Opt. Ferment Temp.

66-70°F (19-21°C)

25. WLP678 Lactobacillus hilgardii

142 ORDERS UNTIL WE SHIP

Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.

$6.30
+ Shipping

26. WLP780 Thai Rice Chong Yeast

142 ORDERS UNTIL WE SHIP

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 was highly favorable compared to rice wine made with the traditional yeast balls.

"We've used it at White Labs to make rice wine and it works really well," said Kara Tayor, Analytical Lab Manager at White Labs, pictured above. The ester profile is very fruity and produces a surprising amount of alcohol (15%). The aroma and flavor was highly favorable compared to rice wine made with the traditional yeast balls."

Recipe

 

Below is a procedure we've used to make rice wine in-house. 

Rice Wine Procedure:

Ingredients--

2 cups Sweet long grain rice (aka Glutinous rice)

30mls Rice wine yeast

4 cups of water

Procedure: Rinse rice until water runs clear. Cook rice in 4 cups of water in rice cooker or on stovetop until water is absorbed. Let rice cool completely and transfer into fermentation container, such as a flip top mason jar with cheesecloth or a mason jar with a pickle pipe. Add yeast, mix thoroughly and ferment 1-4 weeks. Yields about 1 cup of liquid after 4 weeks.  

$6.30
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Attenuation

76%

27. WLP815 Belgian Lager Yeast

142 ORDERS UNTIL WE SHIP

A clean, crisp European lager yeast with low sulfur production. This strain originates from a very old brewery in west Belgium. Great for European-style pilsners, dark lagers, Vienna lagers, and American-style lagers.

To view testing data for this strain, as it was used in the White Labs Tasting Room, visit tastingroom.yeastman.com and select 'WLP815' from the drop down menu called "strain #".

User Review:

By: Al | Date: Sep., 20th 2013 | Beer(s) Brewed: Pilsner, Vienna

I've washed this yeast 3 times and it stays strong and healthy. Ferments out nice and crisp and dries up well. Real Wort starter every time without failure.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

72-78%

Flocculation

Medium

Opt. Ferment Temp.

50-55°F (10-12°C)

28. WLP039 East Midlands Ale Yeast

144 ORDERS UNTIL WE SHIP

British-style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. A good top-fermenting yeast strain well suited for top-cropping. A great choice for pale ales, ambers, porters and stouts.

$6.30
+ Shipping

Alcohol Tolerance

73-82%

Attenuation

Medium

Flocculation

Medium to High

Opt. Ferment Temp.

66-70°F (19-21°C)

29. WLP669 Lactobacillus paracollinoides

144 ORDERS UNTIL WE SHIP

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.

Check out this scientific paper

 

$6.30
+ Shipping

30. WLP845 Fast Lager Yeast

144 ORDERS UNTIL WE SHIP

This lager strain was first banked in 1999. Use this strain when you need a lager sooner rather than later. Low sulfur production and medium flocculation characteristics.

$6.30
+ Shipping

Attenuation

75-79%

31. WLP003 German Ale II Yeast

146 ORDERS UNTIL WE SHIP

Good for Kölsch, altbier, and German-style pale ales. A strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. Does not ferment well below 62°F (17°C).

Recipe from the Whte Labs Tasting Room: http://www.whitelabs.com/recipes/belgian/patersbier-5-gal

What reviewers have said:

"Very vigorous fermentation ... Very clean, lager like profile ... Made a really light American pale ale."

(Used in the White Labs Tasting Room - http://tastingroom.yeastman.com - for American Pale Ales, RauchBiers, and Ryes)

$6.30
+ Shipping

Alcohol Tolerance

Medium (5 - 10%)

Attenuation

73% - 80%

Flocculation

Medium

Opt. Ferment Temp.

73°-80°F

32. WLP017 Whitbread Ale Yeast

146 ORDERS UNTIL WE SHIP

Traditional mixed yeast culture with British character. Slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English-style ales, including milds, bitters, porters, and English-style stouts. North American-style ales will also benefit from fermentation with this strain.

Used in the White Labs Tasting Room for English browns and dubbels.
Visit tastingroom.yeastman.com - and search under the appropriate "strain #" for more details.

$6.30
+ Shipping

Alcohol Tolerance

Medium (5 - 10%)

Attenuation

67% - 73%

Flocculation

High

Opt. Ferment Temp.

66-70°F (19-21°C)

33. WLP064 Buchner Yeast Blend

146 ORDERS UNTIL WE SHIP

A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales, American wheats, and more. Flocculation is good due to one of the strains being a heavy flocculator.

Used in the White Labs Tasting Room for the popular Buchner series of beers.

Follow this link for a recipe from the Tasting Room using four different strains.

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

72-78%

Flocculation

Medium

Opt. Ferment Temp.

67-72°F (19-22°C)

34. WLP693 Lactobacillus plantarum

146 ORDERS UNTIL WE SHIP

Typically found in probiotics, this bacteria has been been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers.

$6.30
+ Shipping

35. WLP033 Klassic Ale Yeast

147 ORDERS UNTIL WE SHIP

Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales. 

In the White Labs Tasting Room, the strain produced beer that fit the mold of classic English styles. Brewers in the tasting room found it best for porters.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

66-74%

Flocculation

Medium

Opt. Ferment Temp.

66-70°F (19-21°C)

36. WLP076 Old Sonoma Ale Yeast

147 ORDERS UNTIL WE SHIP

From a historic brewery in Northern California. This strain was embraced by the early pioneers of craft beer in America and is ideal for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.

Brewers notes:
"The flavor/aroma profile was great. It seemed fairly similar to an American strain with a British edge. While it reached final attenuation about as fast as Cal, it's not as attenuative. That was on what was essentially an American pale with no dextrin or crystal malts in the bill. It definitely left more body/mouthfeel that what I'd normally see with Cal."

- Julian Shrago, Beachwood BBQ, Long Beach, California 

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

70-74%

Flocculation

Medium

Opt. Ferment Temp.

66-70°F (18-21°C)

37. WLP673 Lactobacillus buchneri

147 ORDERS UNTIL WE SHIP

This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.

 

$6.30
+ Shipping

38. WLP019 California IV Ale Yeast

148 ORDERS UNTIL WE SHIP

Moderately clean strain with a low ester profile and less sulfur production than WLP051.

$6.30
+ Shipping

Alcohol Tolerance

Medium

Attenuation

67-73%

Flocculation

High

Opt. Ferment Temp.

66-70°F (19-21°C)

39. WLP038 Manchester Ale Yeast

148 ORDERS UNTIL WE SHIP

A top-fermenting ale yeast that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Has a low ester profile and produces a highly balanced English-style beer.

$6.30
+ Shipping

Alcohol Tolerance

Medium to High

Attenuation

70-74%

Flocculation

Medium to High

Opt. Ferment Temp.

65-70 ̊F (18-21 ̊C)