White Labs Liquid Yeast (Beer)



Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term "pitchable yeast." Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made.

Homebrewers who enjoy yeast culturing: If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells/ml/degree Plato (with a 12 Plato beer).

Directions for Use: Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort.  A full, thick krausen will be evident 1-2 hours after this.  Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing. 


  • White Labs Servomyces Nutrient 10g WLN3000
    Good yeast nutrition can improve fermentation time, flavor quality, and yeast performance in both conventional beers and in difficult situations like high gravity brewing and high-adjuncts worts. Developed by a team of scientists at Munich University and Weihenstephan in conjunction with Lallemand, Servomyces is the most unique yeast nutrient available in brewing. The patented product is a biological substance produced without chemicals or...
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  • White Labs WLN3200 Servomyces
    Servo is yeast and is propagated in a micronutrient rich environment then, and is killed off prior to packaging. Boiling incorporates the Servo into the wort. The benefit of Servo is that micronutrients , e.g. zinc , are able to pass through its cell walls to your live yeast cell, thereby delivering the micronutrients without toxicity. Because this system is so effective in eliminating autolysis and improving the health of your yeast, it...
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  • White Labs WLP001 California Ale Yeast
    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.  Attenuation: 73-80% Flocculation: Medium Optimum Fermentation T emperature: 68-73° F Alcohol Tolerance:
    £7.00
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  • White Labs WLP002 English Ale Yeast
    WLP002 English Ale Yeast   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, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. Attenuation: 63-70% Flocculation: Very High Optimum Fermentation Temperature: 65-68° F Alcohol Tolerance:   Medium 
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  • White Labs WLP004 Irish Ale Yeast
    WLP004 Irish Ale Yeast 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 and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.  Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature : 65-68° F Alcohol Tolerance:   Medium-High
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  • White Labs WLP005 British Ale Yeast
    WLP005 British Ale Yeast 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, and brown ale. Attenuation: 67-74% Flocculation: High Optimum fermentation temperature: 65-70° F Alcohol Tolerance: Medium  
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  • White Labs WLP007 Dry English Ale Yeast
    WLP007 Dry English Ale Yeast Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.  Attenuation: 70-80% Flocculation: Medium to High Optimum fermentation...
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  • White Labs WLP008 East Coast Ale Yeast
    Our "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, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.   Attenuation: 70.00-75.00   Flocculation: Medium to Low   Alcohol...
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  • White Labs WLP013 London Ale Yeast
    WLP013 London Ale Yeast 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, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 67-75% Flocculation: Medium Ideal Fermentation Temperature Range: 66-71 ° F Alcohol Tolerance:
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  • White Labs WLP022 Essex Ale Yeast
    Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.   Attenuation: 71.00-76.00   Flocculation: Medium to High   Alcohol...
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  • White Labs WLP023 Burton Ale Yeast
    WLP023 Burton Ale Yeast 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 and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.   Attenuation: 69-75% Flocculation : Medium Optimum Fermentation Temperature : 68-73° F Alcohol Tolerance:   Medium   
    £7.00
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  • White labs WLP028 Edinburgh Scottish Ale Yeast
    Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast 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 Ferment Temp. 65-70°F, 18-21°C (Does not ferment well less than 62°F or 16°C) Alcohol Tolerance Medim-High
    £7.00
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  • White labs WLP029 German Ale/ Kolsh Yeast
    From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.  Attenuation : 72-78% Flocculation : Medium Optimum Fermentation Temperature : 65-69° F (18-21° C) Does not ferment well less than 62°F(17° C),...
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  • White Labs WLP041 Pacific Ale Yeast
    A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.  Attenuation : 65-70% Flocculation : High Optimum Fermentation Temperature : 65-68° F (18-20° C) Alcohol Tolerance : Medium
    £7.00
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  • White Labs WLP051 California Ale V Yeast
    WLP051 California Ale V Yeast From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.  Attenuation : 70-75% Flocculation : Medium to High Optimum Fermentation Temperature : 66-70°F Alcohol Tolerance : Medium-High
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  • White labs WLP090 San Diego Super Ale Yeast
    A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.  Optimal Fermentation Temperature: 65-68F Attenuation : 76-83% + Flocculation : Medium-High Alcohol Tolerance : High
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  • White labs WLP095 Burlington Ale Yeast
    This yeast has proven to be great in IPAs. This is a great yeast for people who like WLP001 California Ale Yeast because this yeast throws a little personality and body into your beer. Esters are higher than WLP001. This yeast has been known to result in more diacetyl so increasing the temperature at the end of fermentation is suggested.
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  • White Labs WLP300 Hefeweizen Ale Yeast
    WLP300 Hefeweizen Ale Yeast This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation : 72-76% Flocculation : Low Optimum Fermentation Temperature : 68-72°F Alcohol Tolerance : Medium
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  • White Labs WLP320 American Hefeweizen Ale Yeast
    This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.   Attenuation: 70.00 - 75.00   Flocculation: Low   Alcohol Tolerance: Medium (5 - 10%)   Optimum Fermentation Temperature: 65.00...
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  • White Labs WLP351 Bavarian Weizen Ale
    Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves." Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70°F (19-21°C) Alcohol Tolerance: Medium
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  • White Labs WLP380 Hefeweizen IV Ale Yeast
    WLP380 Hefeweizen IV Ale Yeast   Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.  Attenuation : 73-80% Flocculation : Low Optimum Fermentation Temperature : 66-70°F Alcohol Tolerance : Medium
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  • White Labs WLP400 Belgian Wit Ale Yeast
     Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation : 74-78% Flocculation : Low to Medium Optimum Fermentation Temperature : 67-74°F Alcohol Tolerance : Medium
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  • White Labs WLP410 Belgian Wit II Ale Yeast
      Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.   Attenuation: 70.00-75.00   Flocculation: Medium to Low   Alcohol Tolerance: Medium (5 - 10%)   Optimum Fermentation Temperature: 67.00-74.00  
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  • White Labs WLP500 Trappist Ale Yeast
    WLP500 Trappist Ale Yeast From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.  Attenuation: 75-80% Flocculation: Medium to low Optimum Fermentation Temperature: 65-72°F Lower temperatures (under 65) will result in less fruity and more earthy beers. Alcohol Tolerance: High
    £7.00
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  • White Labs WLP510 Bastogne Belgian Ale Yeast
    A high gravity, historic Belgian style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.   Attenuation: 74.00-80.00   Flocculation: Medium   Alcohol Tolerance: High (10 - 15%)   Optimum Fermentation Temperature: 66.00-72.00
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  • White Labs WLP530 Abbey Ale Yeast
    WLP530 Abbey Ale Yeast: Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation : 75-80% Flocculation : Medium to high Optimum Fermentation Temperature : 66-72°F Alcohol Tolerance : High
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  • White Labs WLP540 Abbey IV Ale Yeast
    An authentic traditional Belgian style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).   Attenuation 74-82%   Flocculation Medium   Optimum Ferment Temp. 66-72°F   Alcohol Tolerance High  
    £7.00
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  • White Labs WLP545 Belgian Strong Ale Yeast
    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers. Attenuation : 78-85% Flocculation : Medium Optimal Fermentation Temperature : 66-72F Alcohol Tolerance : High
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  • White Labs WLP550 Belgian Ale Yeast
    WLP550 Belgian Ale Yeast Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation : 78-85% Flocculation : Medium Optimum Fermentation Temperature : 68-78°F Alcohol Tolerance : Medium-High
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  • White Labs WLP565 Belgian Saison I
    WLP565 Belgian Saison I Yeast Classic Saison yeast from Wallonia. It produces earthy, peppery, and 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 Fermentation Temperature: 68-75°F Alcohol Tolerance : Medium
    £7.00
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  • White Labs WLP566 Belgian Saison II Yeast
    Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.  Attenuation : 78-85% Flocculation : Medium Optimum Fermentation Temperature : 68-78 F Alcohol Tolerance : Medium
    £7.00
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  • White Labs WLP570 Belgian Golden Ale Yeast
    From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.  Attenuation : 73-78% Flocculation : Low Optimum Fermentation Temperature : 68-75°F Alcohol Tolerance : High
    £7.00
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  • White Labs WLP590 French Saison Ale Yeast
    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.   Attenuation 73-80% Flocculation Medium Optimum Ferment Temp. 69–75°F (20°C–24°C) Alcohol Tolerance 5-10%
    £7.00
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  • White Labs WLP630 Berliner Weisse Blend
    A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
    £7.00
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  • White labs WLP644 Brett Bruxellensis Trois
    This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Attenuation 85%+ Flocculation Low Optimum Ferment Temp. 70-85°F Alcohol Tolerance Medium-High
    £7.00
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  • White Labs WLP648 Brettanomyces bruxellensis Trois Vrai
    The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.   Attenuation 85%+ Flocculation Low Optimum Ferment Temp. 70-85°F (21-30°C) Alcohol Tolerance Medium-High
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  • White Labs WLP650 Brettanomyces bruxellensis
    Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor. Attenuation 70-85% Flocculation Low Optimum Ferment Temp. 85°+ Alcohol Tolerance Medium-high
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  • White Labs WLP653 Brettanomyces lambicus
    High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. Attenuation 70-85% Flocculation Low Optimum Ferment Temp 85°+ Alcohol Tolerance Medium-high
    £7.00
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  • White Labs WLP655 Belgian Sour Mix I
    A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. Attenuation 70-80% Flocculation Medium-low Optimum Ferment Temp. 80-85%+ Alcohol Tolerance Medium-high
    £7.00
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  • White Labs WLP661 Pediococcus damnosus
    Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing. Attenuation 65% Flocculation Low Optimum Ferment Temp. n/a Alcohol Tolerance n/a  
    £7.00
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  • White Labs WLP665 Flemish Ale Blend
    Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.   Attenuation 80-85%+ Flocculation Low-Medium Optimum Ferment Temp. 68-80F Alcohol Tolerance Medium-High
    £7.00
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  • White Labs WLP670 American Farmhouse Blend
    Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.   Attenuation: 75.00-82.00   Flocculation: Medium   Alcohol Tolerance: Medium (5 - 10%)   Optimum...
    £7.00
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  • White Labs WLP672 Lactobacillus brevis
    Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!   Attenuation 80%
    £7.00
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  • White Labs WLP677 Lactobacillus Bacteria
    This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.   Attenuation 75-82% Flocculation Low Optimum Ferment Temp. 70-75°F Alcohol Tolerance Medium-high  
    £7.00
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  • White Labs WLP775 English Cider Yeast
    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 and high gravity beers. Attenuation >80% Flocculation Medium Optimum Ferment Temp. 68-75°F (20-24°C) Alcohol Tolerance Medim-High
    £7.00
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  • White Labs WLP800 Pilsner Lager Yeast
    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 Fermentation Temperature : 50-55°F Alcohol Tolerance : Medium
    £7.00
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  • White Labs WLP810 San Francisco Lager Yeast
    WLP810 San Francisco Lager Yeast 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 and other style lagers. Attenuation : 65-70% Flocculation : High Optimum Fermentation Temperature : 58-65°F Alcohol Tolerance : Medium-High
    £7.00
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  • White Labs WLP815 Belgian Lager Yeast
    Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.   Attenuation: 72.00-78.00   Flocculation: Medium   Alcohol Tolerance: Medium (5 - 10%)   Optimum Fermentation Temperature: 50.00-55.00
    £7.00
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  • White Labs WLP820 Oktoberfest/Marzen Lager Yeast
    WLP820 Oktoberfest/Märzen Lager Yeast This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation : 65-73% Flocculation : Medium Optimum Fermentation Temperature : 52-58°F Alcohol Tolerance : Medium-High
    £7.00
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  • White Labs WLP830 German Lager Yeast
    This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.   Attenuation 74-79% Flocculation Medium Optimum Ferment Temp. 50-55°F (10-13°C) Alcohol Tolerance Medium
    £7.00
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  • White Labs WLP833 German Bock Lager Yeast
    From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation : 70-76% Flocculation : Medium Optimum...
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  • White Labs WLP838 Southern German Lager Yeast
    WLP838 Southern German Lager Yeast This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Attenuation : 68-76% Flocculation : Medium to High Optimum Fermentation Temperature : 50-55°F Alcohol Tolerance : Medium
    £7.00
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  • White Labs WLP920 Old Bavarian Lager Yeast
    From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.   Attenuation: 66.00-73.00   Flocculation: Medium   Alcohol Tolerance: Medium - High (8 - 12%)   Optimum Fermentation Temperature: 50.00-55.00
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  • WLN4000-HB Clarity-Ferm 10ml (Single Pack)
    Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and, initially, is reversible (haze disappears when the temperature of the beer increases). Eventually this chill haze can become permanent.   Clarity Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such...
    £3.50
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  • WLN4300 Opti-Mash 10ml (Single Vial)
    APPLICATIONS: Opti-Mash is a liquid thermostable alpha-amylase from a classical strain of Bacillus licheniformis. FUNCTION: Different adjuncts such as maize, rice, wheat, and sorghum are used in brewing. The starch of these grains can have gelatinization temperature greater than 76-78 C, the temperature at which different amylases from barley are inactivated. In addition, the milling of adjuncts and malt results in different sizes of...
    £2.95
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  • WLN4800 Rapidase 10ml (Single Vial)
    RAPIDASE is a liquid pectinase from Aspergillus niger. Applications: 1) To break down pectin from apple and pear. Composition and structure of apple or pear vary with fruit cultivar. Polysaccharides present in cell wall slowly evolve during fruit ripening and during storage: their structure becomes more complex. Total polysaccharide content, especially soluble pectin branched with arabans is increasingly released in the juice along the...
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  • WLN4800 Rapidase 10ml (Single Vial)
    ROGUE-EX is a liquid pectinase from Aspergillus niger . Applications: To improve color extraction from acidic red berries and grapes. Function: The extraction of juice from red berries is a delicate process for juice natural color and aroma preservation. It is therefore very important to choose the right enzyme to achieve the levels of depectinisation and color stability required along with maximum yields. ROUGE-EX has been developed...
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