Whitelabs - liquid yeast for homebrewing

Whitelabs 

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  • White Labs WLP920 Old Bavarian Lager

    From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.

  • White Labs WLP590 French Saison ale

    Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds.  Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating.

  • White Labs WLP564 Leewenhoek Saison Blend

    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.

  • White Labs WLP066 London Fog Ale

    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.

  • White Labs WLP640 Brettanomyces anomalus

    Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be necessary.

  • White Labs WLP693 Lactobacillus Plantarum

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

  • White Labs WLP850 Copenhagen Lager

    Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.

  • White Labs WLP611 New Nordic Blend

    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).

  • White Labs WLP067 Coastal Haze Ale Yeast Blend

    This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters. Producing dry, yet juicy beers, the mango and pineapple characteristics will lend to added drinkability.