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White Labs Liquid Yeast - Wine and Beer

Wine making - Beer making - White Labs liquid yeast - liquid wine yeast - liquid beer yeast - ale yeast - lager yeast

BACCHUS MALOLACTIC BACTERIA - by Lalvin

BACCHUS MALOLACTIC BACTERIA - by Lalvin
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BACCHUS MALOLACTIC BACTERIA CULTURE (Oenococcus oeni). The role of malolactic fermentation (MLF) bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Lallemand has made malolactic bacteria cultures since the mid- 1980s to help winemakers control MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine. OENOLOGICAL PROPERTIES AND APPLICATIONS - Bacchus is the culture of choice for many professional winemakers in red and white wines, where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5 per cent and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18-24C (64-75F).

Polar Ice Pack - Keep your yeast cold and viable

Polar Ice Pack - Keep your yeast cold and viable
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Polar Ice Packs help keep your liquid yeast cold and viable. We always recommend you make a starter to assure that your yeast is viable and instructions are available on our help page. (Please note that we assume no responsibility for yeast viability unless you order one ice pack with each vile of yeast.)

Servomyces Yeast Nutrient - White Labs Brand
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Servomyces Yeast Nutrient by White Labs. Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and the Munich University. It conforms to the restrictions of Reinheitsgebot. Servomyces enables any yeast strain's ability to incorporate essential nutrients into its cellular structure. Tested in breweries around the world, it has been proven to: Cut down fermentation time Increase flocculation Greatly reduce harsh sulfur notes Improve the health and viability of yeast Reduce levels of diacetyl at the end of primary fermentation Produce faster, more complete attenuations Increase yeast production for a better harvest Improve the quality of the finished product Add 1 capsule 10 minutes prior to the end of the boil OR, If your fermentation does not require a boil, open the capsule and pour in the Servomyces, since the capsule casing requires boiling to melt. Only one capsule is required per 5-gallon (20 to 25 L) batch. Servomyces can be used in all fermentations, including beer, wine, cider and mead.

WLP099 Super High Gravity Yeast - Special Order - 10 to 14 Days
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Flavors from this yeast vary greatly with the beer produced. The higher the gravity, the more winey the result. Beers over 16% ABV begin to taste less like beer, and more like fortified wines. With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile.As the gravity ncreases, some phenolic character is evident, followed by the winey-ness of beers over 16% ABV. Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed: Aerate very heavily, 4 times as much as with a normal gravity beer. Less oxygen dissolves into solution at high gravity. Pitch 3-4 times as much yeast as normal. Consider aerating intermittently during the first 5 days of fermentation. This will help yeast cells during a very difficult fermentation. Aerate with oxygen for 30 seconds or air for 5-10 minutes. Higher nutrient levels can allow yeast to tolerate higher alcohol levels. Use 2 times the normal nutrient level. This is especially important when using WLP099 to make wine and mead, which have almost no nutrient level to begin with. Do not start with the entire wort sugar at once. Begin fermentation with a wort that would produce a 6-8% beer, and add wort (it can be concentrated) each day during the first 5 days. This can be done together with aeration. This is mandatory if the reported 25% ABV is to be achieved.

WLP675 Malolactic Bacteria - Special Order - 10 to 14 Days
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Malolactic (Maolactic) fermentation (MLF) may sound mysterious, but it's a technique every home winemaker should master. It's quite different from regular fermentation, in which yeast convert sugar into alcohol. MLF involves bacteria instead of yeast, and it usually begins when primary fermentation is complete, around 0° Brix. Malolactic fermentation is conducted by Leuconostoc bacteria cultures like White Labs WLP675. These bacteria convert malic acid, which is naturally present in fruits like grapes and apples, to lactic acid. This reduces the acidity of the must and improves the flavor of your wine. After MLF, the wine's flavor profile is more smooth, round and complex. Malolactic fermentation can occur spontaneously, but it's best to conduct it yourself. MLF is generally used for dry red wines but can also enhance some dry white wines, such as Chardonnay, Sauvignon Blanc and Pinot Gris. MLF is not recommended for sweeter wines, like Riesling, Gewürztraminer and Muscat. Malolactic bacteria are finicky about their conditions. They aren't tolerant of high alcohol, high sulfur dioxide, low temperatures and low pH. High-acid grapes make it difficult to cultivate malolactic bacteria; in general, it will work in red wines with a pH of 3.3 or higher and in whites with a pH of 3.1 or above. The most-accepted rule of thumb is to wait until the end of primary fermentation before adding the culture. Malolactic activity can be detected by the presence of tiny carbon-dioxide bubbles. When the bubbles stop, MLF is complete. This should take one to three months.

WHITE LABS LIQUID YEASTS

WHITE LABS LIQUID YEASTS

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(Some varieties may take up to 14 days for delivery) White Labs Liquid Brewers Yeast is tested to be over 95% viable, 100% free of wild yeast, aerobic bacteria & anaerobic bacteria. Each vial contains a "pint starter" of yeast & is designed to be added directly to 5 gallons of wort or must. The shelf life of the White Labs Liquid Yeast is a minimum of four months from the "Best Before" date on the vial, & if refrigerated will stay alive for over a year. ALES (Some varieties may take up to 14 days for delivery) WLP001 California Ale This yeast is famous for its clean flavors, balance & ability to be used in almost any style ale. It accentuates the hop flavors & is extremely versatile. Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73 WLP002 English Ale A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, & English style stouts. This yeast will leave a beer very clear, & will leave some residual sweetness. Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68 WLP004 Irish Ale This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness & slight dry crispness. Great for Irish ales, stouts, porters, browns, reds & a very interesting pale ale. Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68 WLP005 British Ale This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, & brown ale. Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70 WLP007 Dry English Ale Clean, highly flocculant, & highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, & makes the yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70 WLP008 East Coast Ale The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, & a little tartness. Very clean & low esters. Great yeast for golden, blonde, honey, pales & German alt style ales. Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73 WLP011 European Ale Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the malty character. Good for Alt, Kolsch, malty English ales, & fruit beers. Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-70 WLP013 London Ale Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, & stouts. Does not flocculate as much as WLP002 & WLP005. Attenuation: 67-75; Flocculation: Medium; Optimum Ferm Temp: 66-71 WLP023 Burton Ale From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey & pear. Great for all English styles, IPA's, bitters, & pales. Excellent in porters & stouts. Attenuation: 69-75; Flocculation: Medium; Optimum Ferm Temp: 68-73 WLP028 Edinburgh/Scottish Ale Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales & can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Attenuation: 70-75; Flocculation: Medium; Optimum Ferm Temp: 65-70 WLP029 German Ale/Kolsch From a small brewpub in Cologne, Germany, this yeast works great in Kölsch & Alt style beers. Good for light beers like blond & honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age & leave a super clean, lager like ale. Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 65-69 WLP036 Dusseldorf Ale Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet beers. Does not accentuate hop flavor as WLP029 does. Attenuation: 65-72; Flocculation: Medium; Optimum Ferm Temp: 65-69 WLP051 California Ale V From Northern California. This strain is more fruity than WLP001 & slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm Temp: 66-70 SPECIALTY ALES (Some varieties may take up to 14 days for delivery) WLP300 Hefeweizen Ale This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana & clove nose traditionally associated with German wheat beers & leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76; Flocculation: Low; Optimum Ferm Temp: 68-72 WLP320 American Hefeweizen Ale This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana & clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Attenuation: 70-75; Flocculation: Low; Optimum Ferm Temp: 65-69 WLP380 Hefeweizen IV Ale Large clove & phenolic aroma & flavor, with minimal banana. Refreshing citrus & apricot notes. Crisp, drinkable. Less flocculent than WLP300, sulfur production is higher. Attenuation: 73-80; Flocculation: Low; Optimum Ferm Temp: 66-70 WLP400 Belgian Wit Ale Slightly phenolic & tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78; Flocculation: low-medium; Optimum Ferm Temp: 67-74 WLP500 Trappist Ale From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness & plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels & trippels. Attenuation: 73-78; Flocculation: low to medium; Optimum Ferm Temp: 65-72 WLP530 Abbey Ale Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness & plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels & trippels. Attenuation: 73-78; Flocculation: medium to high; Optimum Ferm Temp: 66-72 WLP550 Belgian Ale Saisons, Belgian Ales, Belgian Reds, Belgian Browns, & White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic & spicy flavors dominate the profile, with less fruitiness than WLP500. Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 68-78 WLP565 Belgian Saison I Classic Saison yeast from Wallonia. It produces earthy, peppery, & spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75; Flocculation: Medium; Optimum Ferm Temp: 68-75 WLP570 Belgian Golden Ale From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness & phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 75-80; Flocculation: Low; Optimum Ferm Temp: 68-75 WINE/MEAD/CIDERS (Some varieties may take up to 14 days for delivery) WLP715 Champagne Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Attenuation: 75; Flocculation: Low; Optimum Ferm Temp: 70-75 WLP720 Sweet Mead/Wine A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity & will tolerate alcohol concentrations up to 15%. A good choice for sweet mead & cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. Attenuation: 75; Flocculation: Low; Optimum Ferm Temp: 70-75 WLP727 Steinberg-Geisenheim German in origin, this yeast has high fruit/ester production. Perfect for Riesling & Gewurztraminer. Moderate fermentation characteristics & cold tolerant. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90 WLP735 French White Wine Classic yeast for white wine fermentation. Slow to moderate fermenter & foam producer. Gives an enhanced creamy texture. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90 WLP740 Merlot Red Wine Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, & Semillon. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90 WLP749 Assmanhausen German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir & Zinfandel. Slow to moderate fermenter which is cold tolerant. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90 WLP750 French Red Wine Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90 WLP760 Cabernet Red Wine High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, & Sauvignon Blanc. Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90 WLP775 English Cider Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine & high gravity beers. Attenuation: 80; Flocculation: Medium; Optimum Ferm Temp: 68-75 LAGERS (Some varieties may take up to 14 days for delivery) WLP800 Pilsen Lager Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm Temp: 50-55 WLP802 Czech Budejovice Lager Pilsner lager yeast from Southern Czech Republic. Produces dry & crisp lagers, with low diacetyl production. Attenuation: 75-80; Flocculation: Medium; Optimum Ferm Temp: 50-55 WLP810 San Francisco Lager This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners & other style lagers. Attenuation: 65-70; Flocculation: High; Optimum Ferm Temp: 58-65 WLP820 Oktoberfest/Marzen Lager This yeast produces a very malty, bock like style. It does not finish as dry as WLP830, as it is much slower in the first generation. We encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73; Flocculation: Medium; Optimum Ferm Temp: 52-58 WLP830 German Lager This yeast is one of the most widely used lager yeasts in the world. Very malty & clean, great for all German lagers, pilsner, oktoberfest, & marzen. Attenuation: 74-79; Flocculation: Medium; Optimum Ferm Temp: 50-55 WLP838 Southern German Lager This yeast is characterized by a malty finish & balanced aroma. It is a strong fermenter, produces slight sulfur, & low diacetyl. Attenuation: 68-76; Flocculation: medium to high; Optimum Ferm Temp: 50-55 WLP840 American Pilsner Lager This yeast is used to produce American style lagers. Dry & clean with a very slight apple fruitiness. Sulfur & diacetyl production is minimal. Attenuation: 75-80; Flocculation: Medium; Optimum Ferm Temp: 50-55

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