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 Sachet 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:
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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 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 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   
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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
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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 WLP036 Dusseldorf Alt Ale Yeast
    Traditional altbier-style yeast from Düsseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavour as WLP029 does.   Attenuation: 65.00-72.00   Flocculation: Medium   Alcohol Tolerance: Medium (5 - 10%)   Optimum Fermentation Temperature: 65.00-69.00
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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 WLP066 London Fog Ale Yeast
    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. Attenuation : 65-750% Flocculation : Medium to High Optimum Fermentation Temperature : 64-70°F Alcohol Tolerance : Medium-High
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  • White Labs WLP067 Coastal Haze Ale Yeast Blend Yeast
    This blend of our favourite 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. Attenuation: 70.00-75.00 Flocculation: Medium to Low Alcohol Tolerance: Medium - High (8 - 12%) Optimum Fermentation Temperature: 68.00-72.00
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  • White Labs WLP073 Artisanal Country Ale Yeast
    A classic Bière 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.   **This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP073 Artisanal Country Ale Yeast to contain the STA1 gene (glucoamylase), a potential...
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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 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 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
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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 WLP565 Belgian Saison I *** BB 26/07/19
    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
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  • White Labs WLP566 Belgian Saison II Yeast *** 27/07/19
    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
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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
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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%
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  • White Labs WLP600 Kombucha SCOBY Best Before Dec 2018
    White Labs now offers WLP600 Kombucha SCOBY, a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs’ SCOBY is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha. As we continue our genetic identification we will publish the data below. This SCOBY has medium acetic acid production and low alcohol...
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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.
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  • White labs WLP644 Saccharomyces "bruxellensis" Trois
    This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains.   Attenuation 85%+   Flocculation Low   Optimum Ferment Temp. 70-85°F   Alcohol Tolerance Medium-High
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  • White labs WLP645 Brettanomyces claussenii
    Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.   Attenuation: 70.00-85.00   Flocculation: Low   Alcohol Tolerance: Medium - High (8 - 12%)   Optimum...
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  • White Labs WLP650 Brettanomyces bruxellensis
    A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.
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  • White Labs WLP665 Flemish Ale Blend ***BB 13/08/19
    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
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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
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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
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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
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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
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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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  • 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...
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