Welcome to The Yeast Vault

White Labs' exclusive yeast bank never before seen by the public.

We've collected strains from around the world for over 20 years and kept them locked away. Until now. Through The Yeast Vault program we are now releasing new, creative, and unique strains. Most have never been used in commercial products, some have names you can barely pronounce, and all are uniquely White Labs in quality and performance. Now we're giving you the opportunity to open The Yeast Vault.

When at least 250 orders for a strain are entered, 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.

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1. WLP616 Funky Cider Blend

149 ORDERS UNTIL WE SHIP

This blend of yeasts and bacteria for cider 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 2 weeks. Light pellicle will form because of the Brettanomyces. 

Acidity Production: Low 

 

Retail: $12.00
$7.70

2. WLP033 Klassic Ale Yeast

156 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. Flocculation is medium. 

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.

Retail: $10.00
$6.30

Alcohol Tolerance

Medium

Attenuation

66-74%

Flocculation

Medium

Opt. Ferment Temp.

66-70°F (19-21°C)

3. WLP925 High Pressure Lager Yeast

159 ORDERS UNTIL WE SHIP

Use to ferment lager beer in one week! Ferment at room temperature 62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.

Used in the White Labs Tasting Room - http://tastingroom.yeastman.com - for cream ales.

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

Alcohol Tolerance

Medium

Attenuation

73-82%

Flocculation

Medium

Opt. Ferment Temp.

62-68°F (17-20°C)

4. WLP692 Debaryomyces hansenii

160 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. http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384

Tips: This isn't suggested for primary fermentation only. 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. 

Retail: $12.00
$7.70

5. WLP673 Lactobacillus buchneri

186 ORDERS UNTIL WE SHIP

Lactobacillus strain 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. 

 

Retail: $12.00
$7.70

6. WLP059 Melbourne Ale Yeast

202 ORDERS UNTIL WE SHIP

A yeast isolated from Australia in the early 1900s. Similar to Melbourne No. 1 yeast. 

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

Retail: $10.00
$6.30

Attenuation

74-78%

Flocculation

Medium

7. WLP693 Lactobacillus plantarum

203 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.

Retail: $12.00
$7.70

8. WLP640 Brettanomyces anomalus I

204 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. 

Retail: $12.00
$7.70

9. WLP669 Lactobacillus paracollinoides

206 ORDERS UNTIL WE SHIP

Lactobacillus paracollinoides has been isolated from Belgian Lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. 

Check out this scientific paper

Can be used for secondary to produce acidity in aging beer styles. 

Retail: $12.00
$7.70

10. WLP064 Buchner Yeast Blend

210 ORDERS UNTIL WE SHIP

A blend of two favorite strains that add creaminess but a hint of crispness. Great for pale ales, cream ales, american wheat, and more. Flocculation is good due to one of the strains being a heavy flocculator. 

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

Follow this link for a recipe from the Tasting Room for Buchner using four different strains; use this blend for a combination of some the best from this and other recipes.

Retail: $12.00
$7.70

11. WLP678 Lactobacillus hilgardii

214 ORDERS UNTIL WE SHIP

Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for berliner Weisse, gueze and lambics. 

Retail: $12.00
$7.70

12. WLP845 Fast Lager Yeast

220 ORDERS UNTIL WE SHIP

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

Retail: $10.00
$6.30

Attenuation

75-79%

13. WLP019 California IV Ale Yeast

227 ORDERS UNTIL WE SHIP

The strain was utilized in a study of various strains to make a California Common for the White Labs Tasting Room. View the results here.

Retail: $10.00
$6.30

14. WLP773 Scottish Cider Blend

91 ORDERS UNTIL WE SHIP

This cider blend is an exciting blend of two of our favorite ale strains and one wine strain. Unlike a lot of ale strains that typically dry out most ciders, this unique blend of Saccharomyces strains still leave some residual sweetness for the perfect 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 

Retail: $12.00
$7.70

Flocculation

Medium-High

15. WLP030 Thames Ale Yeast

118 ORDERS UNTIL WE SHIP

Banked back in 2001. Very flocculant strain great for all things English. Great for porters, stouts, ESBs. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains. 

Retail: $10.00
$6.30

Attenuation

72-78%

Flocculation

High

16. WLP611 New Nordic Yeast Blend

169 ORDERS UNTIL WE SHIP

NEWS: Added back for ordering in June 2016! This was the first strain ever released from The Vault.

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.

Retail: $12.00
$7.70

Alcohol Tolerance

L-H

Attenuation

65-75%

Flocculation

M-L

Opt. Ferment Temp.

M

17. WLP835 German Lager X

194 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, Oktoberfest, Bock, and Dunkel.

(Used in the White Labs Tasting Room - pick the appropriate strain under "strain #" at http://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!"

Retail: $10.00
$6.30

Alcohol Tolerance

Medium-High

Attenuation

70-76%

Flocculation

Medium

Opt. Ferment Temp.

50-54°F

18. WLP076 Old Sonoma Ale Yeast

196 ORDERS UNTIL WE SHIP

Yeast from a historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice 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 attentuative. 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 

Retail: $10.00
$6.30

Alcohol Tolerance

Medium

Attenuation

70-74%

Flocculation

Medium

Opt. Ferment Temp.

66-70°F (18-21°C)

19. WLP075 Hansen Ale Blend

207 ORDERS UNTIL WE SHIP

This is a blend of many IPA strain favorites. If you're tired of only using WLP001, this strain is for you. It has the attenuation of WLP090 and the character of WLP007. 

Used in the White Labs Tasting Room. Visit here - http://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.

Retail: $12.00
$7.70

20. WLP780 Thai Rice Chong Yeast

219 ORDERS UNTIL WE SHIP

New: Updated with recipe!

Banked back in 2002. Typically used for making rice wine but has shown to ferment beer just fine. 

In wort, 76% attenuation in 21 Plato wort over 5 days. 

"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.  

Retail: $10.00
$6.30

Attenuation

76%

21. WLP564 Leeuwenhoek Saison Blend

247 ORDERS UNTIL WE SHIP

A blend developed for our in-house saisons. It was so popular, we decided to make it available to you. Slightly tart. Blend of two of our saison strains and a low phenolic Belgian strain. Approximately 85% attenuation which makes for a dryer saison. 

Used in the White Labs Tasting Room! (For various Saisons, Dubbels, and Roggenbiers).

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

Visit here - http://tastingroom.yeastman.com - and search under the appropriate "strain #" for beer testing details with this strain.

Retail: $12.00
$7.70

Attenuation

85%

22. WLP603 Torulaspora delbrueckii

In production

Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up the WLP611 New Nordic Yeast blend. This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well. 

The yeast species Torulaspora delbrueckii is traditionally a longer fermentation and slower attenuator. This strain should be used in a mixed fermentation.

In 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

 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.

Retail: $12.00
$7.70