WHITE LABS PRODUCT CATALOG

Transcription

W HI T E LA B S P RODU C T C ATA LO G
Advancing Fermentation. Cultivating Community.
White Labs Inc. has a long history of helping people make
better beer, wine, and spirits. Started in 1995, White Labs
creates pure yeast cultures at its San Diego headquarters and
tests beer, wine and spirits in its extensive analytical laboratory.
White Labs offers a plethora o
f fermentation products including
enzymes and nutrients, c
ourses in its media-rich training room,
and features a 3
5-tap tasting room that is open to the public
to showcase the impact yeast has on beer.
Thank you for reading this catalog from White Labs. While
our core business is making pure pitchable yeast for beer,
wine, cider and spirits, we supply almost any fermentation,
testing and educational need for these industries. It all
started 20 years ago with a hobby of homebrewing and
the simple desire to make something better.
I was lucky to befriend other hobbyists who would become
some of the country’s greatest brewers, and they needed
Chris White
a better supply of yeast at a time when pure cultures were
not readily available. Yeast is easy to make but very hard
to make well, and any imperfections can be detected,
which makes using fresh pure cultures extremely important.
As a graduate student at the University of California,
San Diego, where I received my phD in biochemistry I was
working in a yeast lab, so these friends asked me to make
a little brewer’s yeast on the side and I complied. When I
graduated, I never looked back and started White Labs, and
others would join me, including Lisa White, my former wife,
and Neva Parker, now head of laboratory operations, and
many other key players. Today we have over 100 employees,
four staffed offices in the U.S. and abroad, and a factory
under construction for the East Coast.
I hope you enjoy reading all that we can offer you at
White Labs.
Table of Contents
Introduction
page 2
> About White Labs
Our Markets
> Hombrew and Hobbyists
page 4
• FAP and Customer Club
> Pro Brewers
• Customer Size
> Wineries
> Distilleries
> Cider
> Mead
> Kombucha
Our Products
page 9
> Yeast
• How It’s Made
• White Labs Yeast Bank
• Siebel Yeast
• Dry Strains for Distilling
• Proprietary Yeast Strain Development and Banking
> Yeast Nutrients
> Fermentation Enzymes
> Analytical Services
> Laboratory Supplies
> Education and Consulting
White Labs Craft Brewery and Tasting Room
page 45
> Merchandise
Resources
page 47
> How to Use Liquid Yeast
> Yeast Size Recommendations by Starting Gravity
> Collection, Storage and Repitching Yeast
> Making a Yeast Starter
> Yeast Nutrition
> Lagering Options
> Wine Yeast Usage and Culture Build-up for Fermentation
> Distilling Yeast Usage and Culture Build-up for Fermentation
> Calculations and Conversions
Charities
page 55
Contact Us
page 56
> Office Locations and Factory Maps
> How to Order
> Terms of Sale / Limit of Liability
> Yeast Guarantee
www.whitelabs.com | 1-888-5-YEAST-5
2015 - 2016
– page 4 –
Order at: whitelabs.com
Homebrew / Hobbyists
White Labs began through friendships in the San Diego region in the mid-1990s. The first store to carry White Labs
yeast was Home Brew Mart, in the Linda Vista area of San Diego. They carried one strain, WLP001 California Ale Yeast,
for 3 years, selling out every week within 3 days.
The store continued to stock White Labs when the company expanded to 4 strains, to include WLP002 English
Ale Yeast, WLP300 Hefeweizen Yeast, and WLP810 San Francisco Lager Yeast. Soon White Labs was available
throughout San Diego and the rest of California, then the nation.
Decades later, this store and White Labs are still thriving. Now, anywhere homebrewers are pursuing their hobby
around the world, White Labs yeast is available as an option.
In its early days, White Labs innovated by providing higher cell counts and was the “original pitchable yeast.”
Nowadays, providing a pitchable quantity of yeast for homebrew batches is the industry standard, but White Labs
is again innovating by providing the first yeast that has never been exposed to the environment after inoculation.
Its patented FlexCell process for making yeast involves growing and shipping the yeast in the same container, from
the smallest users (homebrewers) to the largest commercial enterprises. PurePitch® for homebrewers was expected
to be released in mid-2015.
A number of programs support and promote White Labs in the marketplace. Soon after its founding, White Labs
created the Customer Club to reward its loyal home brewing customers. Club members can redeem the labels from
empty yeast containers for new fresh yeast or other items (the list of prizes was revised in early 2015; see whitelabs.
com for more details).
Another program that greatly benefits hobbyists and the stores that serve them
is the Freshness Assurance Program, the only return program in the industry.
Stores that agree to stock a certain variety of yeast can return an amount that
varies depending on sales, and all of this is calculated automatically by Yeastman,
the online ordering and tracking technology at White Labs. This guarantees fresh
yeast in the stores and a wide variety of options for consumers to choose
from, a truly win-win for all involved. The revised White Labs store listings
at whitelabs.com that was set to debut in early 2015 was expected to highlight
the stores that are enrolled in the Freshness Assurance Program, further bolstering
this important alliance.
White Labs began with one strain in one store, but now regardless of the hobby –
beer, wine, cider, and more – there is a White Labs strain to help and a store that
will carry it. All of these hobbies are further supported by a network of FAQ
questions, reviews, research, and tips for beginners at whitelabs.com. Follow
the links to the homebrew section.
Brewing
White Labs began serving homebrewers, but today yeast for commercial breweries and others is its primary
manufacturing focus.. More than 80 percent of new White Labs customers come to the company with knowledge
of its services either as a homebrewer or from a previous job, according to the company’s new customer research,
and if you are one of these happy past customers, welcome. If you are new to the field, or to White Labs, this catalog
will serve as a learning ground for how White Labs can better supply your business, whether you need a slant of
yeast or an 800bbl pitchable for larger batches.
White Labs grows brewer’s yeast, banks private strains, conducts a full range of laboratory services, sells equipment
for breweries to set up their own laboratories, and provides consulting services with particular emphasis in the
microbiology and fermentation fields. If your endeavor involves fermentation, White Labs is there to help. Besides
1-888-5-YEAST-5
OUR MARKETS
Today, although making yeast for commercial users is White Labs’ #1 business
by volume, the homebrew and hobby market is still a primary focus and the engine
that drives yeast production on a weekly basis. More than 70 strains are made
weekly for homebrewers.
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growing its own yeast, with a bank of hundreds of possible strain options, including but not limited to those in this
catalog and on its website, White Labs provides enzymes, nutrients, test kits, workshops, and more.
The heart of White Labs is its yeast offerings, knowledge and support. White Labs’ library of strains has been built
through a variety of means – in the beginning, literally from bottles and tanks of some of the most famous beers
around, to modern times when acquiring pure strains directly from other yeast banks around the world including
Germany is the normal course of operations. The yeast is kept cryogenically frozen, maintaining the integrity of the
original sample. New strains are added every year to the regular line up. Strains in regular production are often a
vailable faster, and thanks to the regular demands of the homebrew market and other sources, more than 70 strains
are actively made every week at White Labs.
Besides talking daily with brewers who use White Labs strains, more is done to gather knowledge and data
about the yeast. White Labs offers comprehensive beer analysis as a TTB Beer-certified lab, and has partnered
with Siebel Institute to provide a wealth of testing services. In the realm of other fermentation help, enzymes are
increasingly gaining attention as a means to help solve brewing issues. Clarity Ferm is gaining the attention of
many as a way to reduce gluten in beer even when that beer is made with barley.
White Labs people are microbiologists, brewers, educators and members of most industry trade organizations.
Feel free to contact them for any help you may need in your brewing pursuits.
Wine
White Labs makes yeast year-round for brewers and others, but during the
annual grape harvest, White Labs is one of the largest if not the largest
producers of wine yeast in America. The main production plant is turned
into 24-hour shifts to meet the urgent needs of winemakers whose fruit is
coming in from the fields. Using fresh yeast (as opposed to dry) is a niche
in the wine field, but going fresh can make a considerable difference in flavor
and performance for wine, and White Labs has amassed a cult following
among winemakers for its specialty strains. The flavor possibilities are also
limitless, because unlike industrial strains that are dried down in bulk,
White Labs strains can be custom-made for you in small batches.
We also grow and supply malolactic bacteria.
OUR MARKETS
White Labs works with many winemakers to isolate their own
strains and produce fresh pure cultures for them on demand. The Native Yeast Program offers tailored solutions to
clients interested in obtaining a proprietary “estate culture,” isolated from their local environment such as facility, old
barrels or winemaking equipment. The techniques allow the client to differentiate their product while staying true to
their origin and brand characteristics, and are furthermore a powerful tool for taming a spontaneous fermentation.
As a TTB Wine-certified lab, White Labs provides lab services, including test kits, for those in the wine business.
The samples can be sent into White Labs directly following the instructions on its website, or kits can be purchased
from stores. Please refer to page 29 for a list of services..
White Labs works with Enartis Vinquiry to grow several of the company’s popular liquid yeast cultures including
W-S. White Labs provides services for sparkling wine producers, who have special yeast and fermentation needs.
Hobbyists have long understood the advantages of White Labs, and as these folks have opened their own wineries,
White Labs business in this field as spiked. Says Gary Wilder, Brew Your Own Brew, Tucson, AZ: “White Labs liquid
wine yeast is similar to their beer yeasts. They enhance the flavor profile and the wine fermentation starts quicker
than with dry yeast, which leaves less chance for bacterial contamination. After the customer selects the ingredients
for their wine, we ask ‘Would you like live yeast?’ and then select the proper yeast for their ingredients and wine
varietals.” Added Robert Christian, The Beer Essentials, Tacoma, WA: “We did an experiment. We chose one red
and one white making two batches of each. One batch was made with dry yeast supplied with the kit and the other
batch was made with White Labs liquid yeast. The wines made with the liquid yeast were much smoother, aged
quicker and were overall easier drinking.”
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Distilleries
As craft distilling has exploded, so have efforts to make these new offerings distinctive and flavorful. There is no
greater opportunity to add depth of flavor to your spirits than in the arena of fermentation. In past decades, the use
of large batch, dry strains in America and Europe eroded some of the flavor profiles that came from the use of liquid
cultures, including beer yeast. White Labs and its customers are reviving these flavor profiles that come through the
use of fresh yeast.
In 2014, White Labs added many distilling strains to its regular yeast lineup, including Scotch Whiskey Yeast,
American Whiskey Yeast, Bourbon Yeast, and Neutral Grain Spirits Yeast. These joined the popular Tennessee
Whiskey Yeast and other strains including brewing strains that have been used by distillers for years. Additionally,
White Labs distributes at least 10 dried distilling strains.
Nutrients such as Servmomyces, Go-Ferm and Fermaid K are popular with distillers, as are the variety of enzymes
available.
OUR MARKETS
Help is available by calling or contacting White Labs or by visiting whitelabs.com. The website offers many help
features including a liquid yeast handling guide (including how to expand the yeast for larger batches) and style
guides including bourbon, brandy and gin and many others.
1-888-5-YEAST-5
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Cider
Commercial cider makers understand the importance of yeast in their product perhaps more so than other fruit
alcohol makers. This is because the fermentation flavors are so prominent in cider, given that it is generally not aged
for prolonged periods and more comparable in alcohol to beer than to wine. Like other winemakers, cider makers
often buy a standard size of yeast, often 200 gallons, and expand the yeast for larger batches and often re-use the
yeast three or four times with pleasant results.
White Labs offers WLP775 English Cider Yeast year-round for all users, and many other wine and beer strains are
also popular with cider makers, including WLP002 English Ale Yeast and WLP028 Edinburgh Ale Yeast (a study on
a wide range of White Labs yeast strains with judges’ ratings is available at whitelabs.com/cider. The strains tested
included WLP002 English Ale Yeast, WLP028 Edinburgh Ale Yeast, WLP500 Trappist Ale Yeast, WLP575 Belgian Ale
Yeast Blend, WLP775 English Cider Yeast, WLP810 San Francisco Lager Yeast, and WLP862 Cry Havoc Yeast).
We alo have a list of enzymes that are ideal for cider makers.
White Labs has a full analytical testing department that can help cider makers with testing needs (find out more
in the testing section of this catalog). Additionally, nutrients for cider needs can be found in the nutrients section
of this catalog. Popular nutrients available from White Labs for cider include Fermaid K and Fermaid O, made by
Lallemand.
Kombucha and Kefir
White Labs is a valuable resource to Kombucha producers in many ways. We can store and propagate custom
cultures and blends to assure purity and consistency. We consult on the proper amounts of cultures to use and
incorporate into products. We can not only test alcohol levels for compliance, but also for any microorganisms
present. Please refer to the lab services section of theis catalog for details.
Mead
Mead is one of civilization’s oldest alcoholic beverages, and at White Labs mead yeast was an early addition to
its lineup. Today, WLP720 Sweet Mead/Wine Yeast is one of the top sellers in the wine lineup. Additionally, mead
makers use a wide variety of other wine and beer yeasts in their fermentations whether they are hobbyists or
commercial producers.
OUR MARKETS
One of the great services White Labs provides mead makers is in the realm of testing. Popular options include
analysis for YAN, or Yeast Assimiable Nitrogen, alcohol by weight and by volume, carbon dioxide, pH, sodium,
gluten, microbiological analysis, and complete QC testing packages. Customizable packages are available for mead.
– page 8 –
Yeast
White Labs is dedicated to quality. We produce our yeast in FDA registered facilities in the United States, and have a
dedicated Quality Assurance department to oversee quality in our facilities. We think we perform the most rigorous
testing of yeast in our industry, and test over 54 points during and after our 17 day production cycle. Each batch of
White Labs yeast comes with a Certificate of Quality, either delivered with the package or available on our website,
that shows how we certify our yeast. This includes information from the yeast tracking systems we’ve developed
over the last decade to improve transparency and traceability of our products.
Reports available on yeastman.com. Visit the site and click on the lab section, and enter your lot number.
OUR PRODUCTS
HOW WE MAKE IT
1-888-5-YEAST-5
– page 9 –
Alcohol Tolerance Table:
Very High
Icon Key:
Low
VERY HIGH:
HIGH:
MEDIUM-HIGH:
MEDIUM:
LOW: OVER 15%
10-15%
8-12%
5-10%
2-5%
BEER
WINE / MEAD
DISTILLING
CIDER
K
KOMBUCHA
WHITE LABS YEAST BANK
ALE YEAST
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
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, ale flavor, which has been well accepted
in a number of breweries. Great all purpose strain. Suitable for vodka, gin, bourbon and neutral spirits.
WLP002
English Ale Yeast
High
73-80%
Medium
Medium
63-70%
Very High
Medium
73-80%
Medium
OUR PRODUCTS
65-68°F (18-20°C)
Good for Kolsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.
WLP004
Irish Ale
Yeast
68-73°F (20-23°C)
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.
WLP003 German
Ale Yeast II*
Optimum
Fermentation
Temp.
65-70°F (18-21°C)
(Does not ferment well
less than 62°F) (17°C)
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.
Medium-High 69-74%
Medium to High 65-68°F (18-20°C)
WLP005
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces
British Ale
malty beers. Excellent for all English style ales including Bitter, Pale Ale, Porter, and Brown Ale.
Yeast
Medium
67-74%
High
65-70°F (18-21°C)
WLP006
Ferments dry and flocculates very well. Produces a distinct ester profile. Good choice for most
Bedford British English style ales including Bitter, Pale Ale, Porter, and Brown Ale.
Ale Yeast*
Medium
72-80%
High
65-70°F (18-21°C)
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 also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
– page 10 –
Medium-High
70-80%
Medium to High
65-70°F (18-21°C)
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
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, increased flocculation, and a little tartness. Very clean and low esters. Great yeast
for Golden, Blonde, Honey, Pales and German Alt style ales.
WLP009
Australian Ale Yeast*
Medium to Low
68-73°F (20-23°C)
Medium
70-75%
High
65-70°F (18-21°C)
Medium
65-70%
Medium
65-70°F (18-21°C)
Dry, malty ale yeast. Provides a complex, oak 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.
WLP017
Whitbread II Ale Yeast*
70-75%
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to
no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt,
Kolsch, malty English Ales, and Fruit Beers.
WLP013
London Ale Yeast
Medium
Produces a clean, malty beer. Pleasant ester character, can be described as “bready”. Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good
attenuation.
WLP011
European Ale Yeast
Optimum
Fermentation
Temp.
Medium
67-75%
Medium
66-71°F (19-22°C)
Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles.The most traditional choices would be English s tyle ales including Milds, Bitters, Porters, and English style Stouts. North
American style ales will also benefit from fermentation with WLP017. The beer will clear easily.
Medium
67-73%
High
66-70°F (19-21°C)
WLP022
Flavorful British style yeast. Drier finish than many British ale yeasts. Produces slightly fruity and Essex Ale bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting).
Yeast*This yeast is well suited for classic British Milds, Pale Ales, Bitters, and Stouts. Does not flocculate
as much as WLP002 and WLP005.
Medium
71-76%
Medium to High
66-70°F (19-21°C)
WLP026
From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments Premium strong and dry. Good for high gravity beers. Best for all English style ales, including Bitters, Milds, Bitter Ale
ESBs, Porters, Stouts, and Barley Wines.
Yeast*
Medium
70-75%
Medium
67-70°F (19-21°C)
WLP028
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish
Edinburgh style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted
Scottish
with this strain, as it is with WLP002. Suitable for Scotch-style whiskey and bourbon.
Ale Yeast
Medium-High
70-75%
Medium
65-70°F (18-21°C)
WLP029
From a small brewpub in Cologne, Germany this yeast works great in Kolsch and Alt style beers.
German Ale/ Good for light beers like Blonde and Honey. Accentuates hop flavors, similar to WLP001. The slight
Kölsch Yeastsulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Medium
72-78%
WLP033
Klassic Ale Yeast*
Medium
65-69°F (18-21°C)
(Does not ferment well less than 62°F (17°C),
unless during active fermentation.)
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.
Medium
66-74%
Medium
66-70°F (19-21°C)
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OUR PRODUCTS
WLP023
Flavors like apple, clover honey and pear. Great for all English styles, IPA’s, Bitters, and Pales.
Burton Ale
Excellent in Porters and Stouts.
Yeast
Medium
69-75%
Medium
68-73°F (20-23°C)
– page 11 –
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP036
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet Alt beers. Does not Dusseldorf
accentuate hop flavor as WLP029 does.
Alt Yeast
Medium
65-72%
Medium
65-69°F (18-21°C)
WLP037
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with Yorkshire malt-driven esters. Highly flocculent and good choice for English Pale Ales, English Brown Ales,
Square Ale
and Mild Ales.
Yeast*
Medium-High
68-72%
High
65-70°F (18-21°C)
WLP038
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a
Manchester clean, dry finish. Low ester profile, producing a highly balanced English-style beer. Ale Yeast*
Medium-High
70-74%
Medium-High
65-70°F (18-21°C)
WLP039
British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production.
East Midlands Good top fermenting yeast strain, well suited for top cropping (collecting). This yeast is a good
Ale Yeast*
choice for Pale Ales, Ambers, Porters and Stouts.
Medium
73-82%
Medium to High
66-70 °F (19-21°C)
WLP041
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a Pacific Ale malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales
Yeastincluding Milds, Bitters, IPA, Porters, and English style Stouts.
Medium
65-70%
High
65-68 °F (18-20°C)
WLP045
Suitable for Scotch Whiskey or American-style Whiskey.
Scotch
Whiskey Yeast
High
75-80%
Medium
72-77°F (22-25°C)
WLP050
Suitable for American-style whiskey and bourbon.
Tennessee
Whiskey Yeast
High
75-80%
Medium
75-79°F (23-26°C)
OUR PRODUCTS
WLP051
From Northern California. This strain is fruitier than WLP001, and slightly more flocculent.
California Ale Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
V Yeast
Medium-High
70-75%
Medium to High
66-70 °F (19-21°C)
WLP060
American Ale
Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths
of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong
to the same ‘clean/neutral’ flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated,
but not to the extreme of California. Slight sulfur will be produced during fermentation.
Medium High
72-80%
WLP065
Suitable for American-style Whiskey using barley or corn base.
American
Whiskey Yeast
High
76-82%
Medium
68-72 °F (20-22°C)
Medium
75-82°F (23-27°C)
WLP070
Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain.
Kentucky
Bourbon Yeast
High
75-80%
Medium
72-77°F (22-25°C)
WLP072
French Ale Yeast*
Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature
is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain
for Biere de Garde, Blonde, Amber, Brown Ales, and specialty beers.
– page 12 –
Medium High
68-75%
Medium High
63-73 °F (17-23°C)
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP078
Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and
Neutral temperature tolerant. Used in high-gravity beers.
Grain Yeast WLP080
Cream Ale
Yeast Blend
Medium
76-85°F (24-29°C)
Medium High
75-80%
Medium
65-70°F (18-21°C)
A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness
and mineral-like with little to no sulfur. Drier than WLP002 and WLP005 with similar flocculation. Yeast is suitable for English Pale Ale, Bitter, Porter, Stout and India Pale Ale.
WLP090
San Diego
Super Yeast
77-84%
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
WLP085
English Ale
Yeast Blend
High
Medium
69-76%
Medium High
68-72 °F (20-22°C)
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.
High
76-83%+
Medium to High
65-68°F (18-20°C)
OUR PRODUCTS
WLP099
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing
Super High gravity. Malt character dominates at lower gravities.
Gravity Ale
Yeast
Very High
>80%
Medium
65-69 °F (18-21°C)
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– page 13 –
SPECIALTY / BELGIAN YEAST
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP300
This famous German yeast is a strain used in the production of traditional, authentic wheat beers.
Hefeweizen It produces the banana and clove notes traditionally associated with German Wheat beers and
Ale Yeastleaves the desired cloudy look of traditional German Wheat beers.
Medium
72-76%
Low
68-72 °F (20-22°C)
WLP320
Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It
American produces some sulfur, but is otherwise a clean fermenting yeast which does not flocculate well,
Hefeweizen
producing a cloudy beer.
Ale Yeast
Medium
72-76%
Low
65-69 °F (18-21°C)
WLP351
Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used
Alcohol
Bavarian by Yeast Lab still fits: “This strain produces a classic German-style Wheat beer, with moderately
Tolerance
Weizen
high, spicy, phenolic overtones reminiscent of cloves.”
Ale Yeast
Medium
73-77%
Low
66-70 °F (19-21°C)
WLP380
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot
Hefeweizen IV notes. Crisp, drinkable Hefeweizen. Less flocculant than WLP300, and sulfur production is higher.
Ale Yeast
Medium
73-80%
Low
66-70 °F (19-21°C)
WLP400
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Belgian Wit
Ale Yeast
Medium
74-78%
Low to Medium
67-74 °F (19-23°C)
WLP410
Less phenolic than WLP400. Will leave a bit more sweetness, and flocculation is higher than
Belgian Wit II WLP400. Used to produce Belgian Wit, Spiced Ales, Wheat Ales, and specialty beers.
Ale Yeast*
Medium
70-75%
Low to Medium+ 67-74 °F (19-23°C)
WLP500
Monastery Ale Yeast
Very High: Over 15% High: 10-15% Low: 2-5%
From one of the few remaining Trappist breweries in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian Ales, Dubbels
and Trippels.
OUR PRODUCTS
High
75-80%
Medium to Low
65-72 °F (18-22°C)
Lower temperatures (65-67F)
will result in less fruity and earthier beers.
WLP510
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More clean
Bastogne fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent Belgian Ale yeast for high gravity beers, Belgian Ales, Dubbels and Trippels.
Yeast
High
74-80%
Medium
66-72 °F (19-22°C)
WLP515
Antwerp Ale Yeast*
Clean, almost lager like Belgian type ale yeast. Good for Belgian type Pale Ales and Amber Ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which
can give the yeast a lager like flavor profile.
Medium
73-80%
Medium
67-70°F (19-21°C)
WLP530
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant Abbey Ale (up to 15% ABV). Excellent yeast for high gravity beers, Belgian Ales, Dubbels and Trippels
Yeast
High
75-80%
Medium to High
66-72 °F (19-22°C)
– page 14 –
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP540
An authentic Trappist style yeast. Use for Belgian style Ales, Dubbels, Trippels and specialty beers. Abbey IV Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Ale Yeast*
High
74-82%
Medium
66-72 °F (19-22°C)
WLP545
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester Belgian Strong and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited
Ale Yeastfor Belgian Dark Strongs, Abbey Ales, and Christmas Beers.
WLP550
Belgian Ale
Yeast
78-85%
Medium
66-72°F (19-22°C)
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.
WLP565
Belgian Saison I Yeast
High
Medium High
78-85%
Medium
68-78°F (20-26°C)
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.
Medium
65-75%
Medium
68-75 °F (20-24°C)
WLP566
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a
Belgian
clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Saison II Yeast
Medium
78-85%
Medium
68-78 °F (20-26°C)
WLP568
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create
Belgian Style
complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation
Saison Ale
in a timely manner. Phenolic, spicy, earthy and clove like flavors are also created.
Yeast Blend
Medium
70-80%
Medium
70-80 °F (21-27°C)
From East Flanders, a 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.
High
73-78%
Low
68-75 °F (20-24°C)
WLP575
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend
Belgian Style that can be used for Trappist type beer, or a myriad of beers that can be described as ‘Belgian type’.
Ale Yeast Blend
Medium High
74-80%
Medium
68-75 °F (20-24°C)
WLP585
Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly Belgian malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast
Saison III Yeast* choice for a summer Saison that is light and easy-drinking.
WLP590
French Saison
Ale Yeast
Medium
70-74%
Low to Medium
68-75°F (20-24°C)
This yeast is famous for its clean flavors, balance and ability to be used in almost any style of ale.
It accentuates the hop flavors and is extremely versatile.
Medium
73-80%
Medium
69–75°F (20°C–24°C)
1-888-5-YEAST-5
OUR PRODUCTS
WLP570
Belgian
Golden Ale Yeast
– page 15 –
LAGER YEAST
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP800
Classic Pilsner strain from the premier Pilsner producer in the Czech Republic. Somewhat dry with
Pilsner Lager
a malty finish, this yeast is best suited for European Pilsner production.
Yeast
Medium
72-77%
Medium to High
50-55°F (10-13°C)
WLP802
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl
Czech
production.
Budejovice
Lager Yeast
Medium
75-80%
Medium
50-55 °F (10-13°C)
WLP810 This yeast is used to produce the “California Common” style beer. A unique lager strain, which has the
San Francisco ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to
Lager Yeast
50 degrees for production of Marzens, Pilsners and other style lagers.
Medium-High
65-70%
High
58-65 °F (14-18°C)
WLP815 Belgian Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old
Lager Yeast*
brewery in West Belgium. Great for European style Pilsners, Dark Lagers, Vienna Lager, and American
style lagers.
WLP820 Oktoberfest/
Märzen Lager Yeast
OUR PRODUCTS
50-55°F (10-13°C)
Medium-High
65-73%
Medium
52-58°F (11-14°C)
Medium
74-79%
Medium
50-55°F (10-13°C)
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, Dopplebocks, 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.
WLP835
German
Lager X
Medium
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 Märzen.
WLP833 German Bock Lager Yeast
72-78%
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.
WLP830 German Lager Yeast
Medium
Medium-High
70-76%
Medium
48-55°F (9-13°C)
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.
Medium-High
70-76%
Medium
50-54°F (10-12C)
WLP838 This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight
Southern
sulfur, and low diacetyl.
German Lager
Yeast
Medium
68-76%
Medium to High 50-55°F (10-13°C)
WLP840 This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness.
American Sulfur and diacetyl production is minimal.
Lager Yeast
Medium
75-80%
Medium
50-55°F (10-13°C)
WLP850 Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains.
Copenhagen Great for European style Pilsners, European style Dark Lagers, Vienna, and American style lagers.
Lager Yeast*
Medium
72-78%
Medium
50-58°F (10-14°C)
– page 16 –
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP860 This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong
Munich Helles* fermentor, it’s great for a variety of lager styles ranging from Helles to Rauchbier.
WLP862 Cry Havoc
68-72%
Medium
48-52°F (9-11°C)
Licensed from Charlie Papazian, this strain can ferment at ale and ager temperatures, allowing brewers
to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewer’s Companion, were originally developed and brewed with this yeast.
For Ales:
Medium
Medium-High Medium to Low
68-74°F (20-23°C)
Low
55-58°F (13-14°C)
Optimum Cellaring Temperature: 50-55°F (10-13°C)
+ Alt beers can be cellared at lagering temperatures
For Lagers:
66-70%
Medium 66-70%
Optimum Lagering Temperature: 32-37°F (0-3°C)
WLP885 Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV.
Zurich Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Lager Yeast*
Very High
70-80%
Medium
50-55°F (10-13°C)
WLP920 From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as
Old Bavarian Oktoberfest, Bock, and Dark Lagers.
Lager Yeast*
Medium-High
66-73%
Medium
50-55°F (10-13°C)
WLP925 HP Lager Yeast*
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 at1 bar entire time.
Medium
73-82%
Medium
62-68°F (17-20°C)
Alcohol Tolerance Table:
Very High
VERY HIGH:
HIGH:
MEDIUM-HIGH:
MEDIUM:
LOW: Low
OVER 15%
10-15%
8-12%
5-10%
2-5%
Icon Key:
BEER
WINE / MEAD
DISTILLING
CIDER
K
KOMBUCHA
1-888-5-YEAST-5
OUR PRODUCTS
WLP940 From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style Lager
Mexican
light lagers, as well as Dark lagers.
Lager Yeast
Medium
70-78%
Medium
50-55°F (10-13°C)
– page 17 –
WINE / MEAD / CIDER YEAST
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
WLP700 Flor Sherry Yeast
This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and
nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles.
For use in secondary fermentation. Slow fermentor.
WLP705 Sake Yeast
Optimum
Fermentation
Temp.
16%
>80%
Low
>70°F (21°C)
For use in rice based fermentations. For sake, use this yeast in conjunction with koji (to produce
fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
16%
>80%
Low
>70°F (21°C)
WLP707 Isolated because of its capability of restarting stuck fermentations, this strain is reliable for difficult
California Pinot grapegrowing seasons. Creating complex aromas and full mouthfeel, its an ideal choice for Pinot Noir,
Noir Yeast
as well as other hardy red wine varieties.
WLP709
Sake #9
Yeast
16%
>80%
Low
>70°F (21°C)
For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the
yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing
a foamless fermentation.
15-16%
72-78%
Low-Medium
62-68°F (17-20°C)
WLP715 Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley
Champagne wines/strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Yeast
15%
>75%
Low
70-75°F (21-24°C)
WLP718 Champagne isolate used for complexity in Whites. Contributes elegance, especially in barrel fermented
Avize Wine
Chardonnays.
Yeast
15%
>80%
Low
60-90°F (16-32°C)
WLP720 Sweet Mead/
Wine Yeast
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity
and will tolerate alcohol concentrations up to 15%. A good choice for Sweet Mead and Cider, as well as
Blush wines, GewŸrztraminer, Sauternes, and Riesling.
OUR PRODUCTS
13%
>75%
Low
70-75°F (21-24°C)
WLP727 German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer.
Steinberg-
Moderate fermentation characteristics and cold tolerant.
Geisenheim
Wine Yeast
14%
>80%
Low
50-90°F (10-32°C)
WLP730 Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character.
Chardonnay WLP730 is a good choice for all White and Blush wines, including Chablis, Chenin Blanc, Semillon,
White Wine and Sauvignon Blanc. Fermentation speed is moderate.
Yeast
14%
>80%
Low
50-90°F (10-32°C)
WLP735 Classic yeast for White wine fermentation. Slow to moderate fermenter and foam producer. Gives an
French White enhanced creamy texture.
Wine Yeast
16%
>80%
Low
(16-32°C)
WLP740 Merlot Red
Wine Yeast
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous
fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.
– page 18 –
18%
>80%
Low
60-90°F 16-32°C)
WINE / MEAD / CIDER YEAST
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP749 German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow
Assmanshausen to moderate fermentor which is cold tolerant.
Wine Yeast
16%
>80%
Low
50-90°F (10-32°C)
WLP750 Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower
French Red fermentation temperatures. Rich, smooth flavor profile.
Wine Yeast
17%
>80%
Low
60-90°F (16-32°C)
WLP760 High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines,
Cabernet ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti,
Red Wine Chenin Blanc, and Sauvignon Blanc.
Yeast
16%
>80%
Low
60-90°F (16-32°C)
WLP770 Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity
Suremain production.
Burgundy
Wine Yeast
16%
>80%
Low
60-90°F (16-32°C)
WLP775 Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation,
English Cider but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Yeast
13%
>80%
Medium
68-75°F (20-24°C)
*These strains are subject to a longer turn around time.
For more detailed information on all strains, including user reviews, visit www.whitelabs.com
OUR PRODUCTS
1-888-5-YEAST-5
– page 19 –
WILD YEAST AND BACTERIA
White Labs offers a number of bacteria and wild yeast cultures
which are produced in our proprietary bacterial laboratory.
**All cultures intended to inoculate a secondary fermentation.
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
Optimum
Fermentation
Temp.
WLP630 A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer.
Berliner Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Weisse Blend
Medium
73-80%
Medium
68-72°F (20-22°C)
WLP644 This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart
Saccharomcyes beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence
“bruxellensis” when bottle-conditioning.
Trois
Medium-High
85%+
Low
70-85F (21-30°C)
WLP645 Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century.
Brettanomyces The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor
claussenii
contribution.Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.
Medium-High
85%+
Low
70-85F (21-30°C)
WLP648 The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for
Brettanomyces all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear.
bruxellensis
Best used as a primary fermentation strain.
Trois Vrai
Medium-High
85%+
Low
70-85F (21-30°C)
WLP650 Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers
Brettanomyces and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce
bruxellensis
their characteristic flavor.
Medium-High
85%+
Low
70-85F (21-30°C)
WLP653 High intensity Brett character. Defines the “Brett character”: Horsey, smoky and spicy flavors. As the
Brettanomyces name suggests, this strain is found most often in Lambic style beers, which are spontaneously
lambicus
fermented beers. Also found in Flanders and Sour Brown style beers.
OUR PRODUCTS
WLP655 Sour Mix 1
Medium-High
85%+
Low
70-85F (21-30°C)
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, Belgian
and the bacterial strains Lactobacillus and Pediococcus.
Medium-High
85%+
Low
70-85F (21-30°C)
WLP661 Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid.
Pediococcus Perfect to add to any sour program. High diacetyl producer and slow growing.
Damnosus
Medium-High
65%
Low
n/a
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.
Medium-High
80-85%+
Low-Medium
68-80F (20-26°C)
WLP670 Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a
American complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast
Farmhouse strain and Brettanomyces. Great yeast for Farmhouse Ales, Saisons, and other Belgian-inspired beers.
Blend
Medium
75-82%
Medium
68-72°F (20-22°C)
WLP672 Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic
Lactobacillus
acid than Lactobacillus delbrueckii. Great addition to any sour program!
Brevis
Medium
80%
Low
n/a
– page 20 –
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
WLP675 Malolactic Bacteria
Fermentation
Temp.
Used to convert malic acid to lactic acid which decreases wine acidity and helps to soften final flavors
in wine.
Very High
n/a
n/a
>70°F (21°C)
WLP677 This lactic acid bacteria produces moderate levels of acidity and sour flavors found in Lambics, Berliner
Lactobacillus Weiss, Sour Brown Ales and Gueze.
delbrueckii
Medium
73-80%
Low
68-72°F (20-22°C)
SIEBEL INSTITUTE YEAST CULTURES
**All Siebel Yeast Strains are offered as a 1-liter concentrate, or slant.
To order, call Siebel Institute at (514) 496-6125.
ALE YEAST
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
BRY96
Optimum
Fermentation
Temp.
Flocculent top fermenting from a brewery formerly operating on the east coast. It produces
a clean ale flavor, which has been well accepted in a number of breweries.
High
74-80%
Medium
68-72°F (20-22°C)
BRY144
A top fermenting alt beer style yeast from Germany, which produces a very full, flavored but clean
tasting beer, some-what estery flavor.
Medium
BRY204
High
74-79%
Medium to high
66-72°F (19-22°C)
74-81%
Low 66-70°F (19-21°C)
A flocculant, bottom fermenting strain from England. Produces a clean ale type product, with an
estery and slightly nutty character.
Medium
BRY401
65-69°F (18-21°C)
A traditional Bavarian Weizen yeast, which is top fermenting and normally used at room
temperature to give a very vigorous fermentation. Produces a very estery beer with a mild
clove-like spiciness.
Medium BRY264
Medium
A top fermenting Trappist type strain which ferments rapidly at relatively warm temperatures.
It can be used to produce Ales and Wheat beers with a rather dry but estery flavor and a light
clove-like spicy character.
BRY235
66-73%
70-75%
Medium to High
66-70°F (19-21°C)
This is the most widely used yeast for brewing Kolsch beer in Germany. It is a non-flocculant yeast
that ferments and settles very slowly. It is an ale yeast that ferments well at lower temperatures
(55-59 degrees F or 13-15 degrees Celsius) and produces the mild flavors associated with Kolsch beer.
Medium
72-79%
Medium
64-69°F (18-21°C)
1-888-5-YEAST-5
OUR PRODUCTS
– page 21 –
LAGER YEAST
Alcohol
Product
Description
Attenuation
Flocculation
Tolerance
BRY118
A very, flocculant lager yeast. It has been used by a number of breweries in the US for many
years. It shows good viability under a variety of brewing conditions and keeps its viability well
under storage. This yeast produces a beer with a slightly fruity character, sometimes a little
residual sugar is left because the yeast settles quickly. It tends to be a sulfur producer under
some conditions.
BRY203
Optimum
Fermentation
Temp.
Medium-High
66-72%
High
53-69°F (12-21°C)
This yeast is a very popular and very flocculant lager strain from Northern Europe. It produces
a beer with a good balance of flavors, particularly between the esters and higher alcohols, which
makes a very drinkable beer. This yeast produces less sulfur compounds than most flocculant strains.
Medium
74-80%
Medium
50-55°F (10-13°C)
DRY YEAST FOR DISTILLING
TURBO YEAST
With added amylo-glucosidases and yeast nutrients
Available in 1kg or 25kg sachets
Product
Description
OUR PRODUCTS
WLDWHISKEYAG-1KG
AG
Whiskey Turbo Pure culture whiskey strain of saccharomyces cerevisiae used widely in commercial whiskey, with robust and authentic aromatics even in high-alcohol fermentations. Includes the
advantage of complete nutrition and amylo glucosidase. This enables both complete
dextrin conversion of malt or grain for maximum yield as well as rapid fermentation to
15% abv. - very high for standard whiskey “low beers.”
WLDRUMAG-1KG Rum Turbo AG Osmophilic saccharomyces cerevisiae strain especially suited to 50:50 blend of molasses
and sucrose fermentations to 15%abv. Contains complete nutrition for rapid fermentation. Producing full, rich fruity aromatics a
nd includes amylo glucosidase enzyme for breaking longer sugar chains and optimum yield.
WLDVODKAAG-1KG AG
Vodka Turbo High yield vodka strain with extra-ordinarily low metabolite production ideal for use with sugar, grain or potato feedstock in vodka production. Provides complete nutrition for easy fermentation of low-nutrition washes together with amylo glucosidase enzyme
for dextrins conversion.
WLDTY48-1KG TY48 High performance temperature and ethanol tolerant yeast capable of reaching 20%abv
from pure sugar w
ash in 8 days. With AG enzyme to allow starch based feedstock after
normal gellatination and alpha amylase treatment.
– page 22 –
ACTIVE DRY YEAST
by Lallemand/Ethanol Technology
Product
Description
WLDEDV493
EDV493
Active dried yeast which was isolated and selected by INRA Guadeloupe on cane molasses. For
use in beverage fermentations. Available in 500 gram package.
WLDSUPERSTART
1kg, 20kg
Superstart
Active dry yeast for use in fuel ethanol and beverage fermentations. Adequate for neutral spirits
but primarily designed for biofuel. It contains a selected strain of saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form.
WLDEDV46
EDV46
Active dried strain, selected in France from a beet molasses fermentation, is also suited for
fermentations of other by-products of the sugar industry. It is a fast starter, has high
osmotolerance (up to 20%), and an exceptional aptitude for alcohol conversion. Available
in 500 gram package.
WLDK1
K1
Lalvin V1116 (K1) is an active dried yeast for use in rum, brandy and fruit brandies. Isolated in 1972 by Pierre Barre of the INRA Montpellier. K1 is also used in white wines, ice wines, roses and basic red wines. Available in 500 gram packages.
YEAST - DRIED
Product
Description
71B
Lalvin 71B is an active dried yeast recommended for use in vodka, gin, and neutral spirits. Also used in nouveau wines, 71B was isolated by the INRA (National Agricultural Research Institute)
in Narbonne, France. Available in 500 gram bags.
WLDEC-1118
EC-1118
EC-1118 is an active dried yeast for use in whiskey and bourbons. It has been isolated in
Champagne and p
roduces excellent congeners for whiskey. Sold in 500 gram bags.
1-888-5-YEAST-5
OUR PRODUCTS
WLD71B
– page 23 –
PROPRIETARY YEAST STRAIN DEVELOPMENT AND BANKING
Keep your strain safe, secure, and free of mutation. One popular service we provide for small, large and regional
breweries is private yeast banking. This is an ideal service for breweries with multiple locations, foreign breweries
with production facilities in the United States, or as a secondary back-up storage location for your strain. We can
provide your brewery with regular shipments of your strain in either slants or pitchable quantities. Yeast undergoes
rigorous testing and then cryogenically stored at -80 degrees Celsius for genetic stability.
YEAST BANKING
White Labs will prepare your proprietary yeast cultures for long-term housing and deep freeze storage. Out expertly
trained staff will analyze the yeast, conduct a variety of microbial tests, monitor fermentation of the original culture
to ensure optimal performance, and cryogenically freeze it for your future use in our Yeast Culture Laboratory, where
we bank hundreds of strains for breweries, wineries and distilleries, as well as, hundreds of our own strains.
White Labs is an independent laboratory, and strict confidentiality is maintained for all proprietary strains and
yeast cultures.
YEAST STRAIN DEVELOPMENT
Whether you have an interesting culture you’ve come across or you want to isolate your own unique strains, our
yeast strain development and Native Yeast programs offer tailored solutions to clients interested in obtaining a
proprietary “estate culture,” isolated from their local environment such as facility, old barrels, equipment, or nature.
Both of these programs involve isolation of various microorganisms from client samples and determining optimal
fermentative organisms for ongoing trials. This gives clients control and reliability of the fermentation while staying
true to the indigenous microbiological characteristic of a spontaneous or mixed culture fermentation.
We offer more than 15 years of combined professional experience in the field working with the beverage industry on
native yeast projects, from small-scale operations to the largest wineries in the world.
Product
Description
OUR PRODUCTS
LS6750 Standard • Strain Clean up
Yeast Banking – • Petite Mutant for 1 strain
• pH
LS6775 Advanced
Yeast Banking –
for 1 strain
•
•
•
•
•
•
•
• Flocculation characteristics
• Fermentation graph
• First year of banking included
Strain clean up •
Petite Mutant
•
pH
•
Flocculation characteristics
•
Fermentation characteristics- attenuation, •
ABV tolerance •
Optimal temp range
Ester, fusel, acetaldehyde profile
Comparison to WL strains
Cell size
Sensory characteristics
Genetic strain identification
First year of banking included
LS6725 Mixed • Isolation of multiple organisms
• Ratio of organisms in culture
Culture Isolations – • Organisms identified to Genus level
• Total acidity production
Great for wild and (i.e. Saccharomyces-type yeast,
• Can be banked as a mixed culture or
native cultures, non-Saccharomyces-type yeast, as individual strains
kombucha anaerobic bacteria, aerobic bacteria)
LS6730 Advanced • Isolation of organisms
Mixed Culture • Genetic identification of isolated organisms
Isolation – Great • Lab scale fermentations with the following data for each organism:
for wild and > pH
native cultures, > ABV tolerance
kombucha > Hop tolerance
> Alcohol and attenuation values for each organism
> Flocculation characteristics
> Total Acid production
> Attenuation of sugars for each strain
– page 24 –
Yeast Nutrients
Product
Description
WLN3000 & WLN3500
Servomyces by Lallemand Servomyces is a nutritional zinc supplement that was originally developed for German
brewers by Weihenstephan and the Munich University. It conforms to the restrictions of Reinheitsgebot purity laws. Servomyces enables any yeast strain to incorporate essential 10g
nutrients into its cellular structure. Tested in breweries around the world it has been
20 x 10g
proven to:
500g
• Cut down fermentation time
• Result in faster, more complete attenuations
• Promote flocculation
• Increase yeast growth for a better harvest
• Greatly reduce sulfur compounds
• Improve the quality of the finished product
• Improve the health and viability of yeast • Help reduce levels of diacetyl at the end of
primary fermentation
Used to increase the health of yeast. Improves fermentation and re-pitching performance.
Contains diammonium phosphate, essential vitamins and co-factors, nitrogen (amino acids, proteins, and peptides) and minerals. Effective boost for first and/or late generation yeast slurry. If grist is not 100% malt, then yeast nutrient can help make up for lack of nutrients.
Each vial contains 1.0oz, enough for 5bbls.
WLDFERM
Fermaid K by Lallemand
2.5kg
bags
10kg
boxes
25g
services 1bbl/1hl
Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), alpha amino nitrogen (derived from yeast extract), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. Fermaid K should be hydrated before adding to an active fermentation to avoid CO2
release and overflowing of tanks or barrels.
WLNGO-FERM
Go-Ferm by Lallemand
2.5kg
bags
30g
services 1bbl/1hl
Go-Ferm provides bio-available micro-nutrients in the non-stressful environment of the
yeast rehydration water. By making key minerals and vitamins available to the selected
yeast at the critical beginning of its stressful task, the yeast’s viability increases and
fermentations finish stronger.
OUR PRODUCTS
WLN1000
White Labs Yeast Nutrient
1-888-5-YEAST-5
– page 25 –
Fermentation Enzymes
Made with Technology from DSM™
Product
Description
A highly specific endoprotease that prevents chill haze in beer by hydrolyzing
haze-active polypeptides where the hydrogen bonding that causes chill haze occurs.
For use at the beginning of fermentation. Dosage is 100ml/10bbl.* Made with Brewer’s
Clarex, by DSM™ **As a side effect, Clarity-Ferm has been also found to reduce glutten in
beer made with barley. Dosage is 200ml/10bbl.
WLN4100 Ultra-Ferm
A liquid amyloglucosidase that completely hydrolyzes dextrins into fermentable
glucose. This enzyme can be added to the brewhouse or the fermentor. Dosage is
25ml/10bbl.
WLN4200 Amino-quik A liquid cysteine protease that degrades the proteins responsible for chill haze, thus
preventing haze formation. For use during maturation of the beer. Not specific like
Clarity-Ferm. Dosage is 25ml/10bbl.
WLN4300 Opti-Mash A thermo-stable alpha-amylase especially useful in mashes that use adjuncts. Ensures
starch liquefaction and improves extract yield. Dosage is 25ml/10bbl.
WLN4400 Visco-Buster A liquid bacterial endo-beta 1,3-1,4 glucanase designed to hydrolyze beta glucans and
prevent blockage of beer filters and increase brewhouse capacity. Dosage is 25ml/10bbl.
WLN4500 Pro-Max Bacterial neutral protease that increases the free amino nitrogen of the wort for good
fermentation when adjuncts represent a large proportion of the mash bill. Dosage
0.25ml per pound of grain.
WLN4700 HAZYME
A complex of fungal amylases from different Aspergillus species. Use to break down
starches in apple juice during cold process and to reduce haze formation from soluble starch break down in apple juice.
WLN4800 RAPIDASE
RAPIDASE is a liquid pectinase used to break down pectin from apple and pear.
WLN4900 Rouge-Ex Pectinase for color extraction of acidic red berries, including grapes, cranberry,
and cherry.
OUR PRODUCTS
WLN4000 Clarity-Ferm – page 26 –
1-888-5-YEAST-5
– page 27 –
Analytical Services
OUR ANALYTICAL EQUIPMENT
Anton Paar Alcolyzer ME and Density Meter ME 5000
Haze QC ME Turbidity Meter
Together, our Anton Paar Density Meter, Alcolyzer, and Haze
QC meter will reliably determine the alcohol content in beer
and spirits. Additonally, the highly complex instrument can
determine specific gravity, extract values, attenuation, pH,
color, calories, and chill haze.
Perkin Elmer Clarus 500 and TurboMatrix 110
Headspace Unit
OUR PRODUCTS
Our top of the line gas chromatograph can analyze off flavors
such as diacetyl and 2,3 pentanedione. It can also detect
esters and fusels such as isoamyl acetate, ethyl acetate,
acetaldehyde, methanol, iso-butanol, and acetone. For a
complete list, see catalog below.
We have several certified TTB Beer Chemists on staff. Many countries require TTB certified lab documentantation
for export of alcohol products. In 2009, White Labs and Siebel Institute of Technology joined forces to offer you
a comprehensive list of analytical testing services.
White Labs is a proud member of the American Society of Brewing Chemists (ASBC). The lab participates in their
quarterly check sample service to assess accuracy and quality control within the lab. This service allows us to be
confident in the data we are providing our customers. Testing methods follow ASBC or AOAC methods when possible.
– page 28 –
TESTING PACKAGES
Product
Description
SIT0001
Fast Track
Testing
Package
Get a range of our most requested services conducted on a fast-turnaround basis with accurate results
sent back to you in just 2 business days. Tests include: Alcohol, Extract, Attenuation, Specific Gravity,
Calories, pH, Color, and Bittering Units SIT0011
Alcohol; original extract; attenuation; acidity; pH; SO2; BU; color; specific gravity; real and apparent
Comprehensive extract; calories; foam by visual appraisal; air; CO2
SIT0021
Alcohol; original extract; attenuation; protein; acidity; pH; SO2; BU; color; specific gravity; real and
Comprehensive apparent extract; calories; chill haze; foam by visual appraisal; air; CO2;
– w/ Protein
analysis
SIT0031
Diacetyl, 2,3 pentanedione, fusel alcohols and esters
Comprehensive
-Flavor Profile
LS6600
Sample is centrifuged and stained with Eosin Y and Thionin. Photos from microscopy and report of
Sediment
suspected sediments is included
Comprehensive
Analysis
LS6644
Nutritional
Beer Analysis
Alcohol by Volume, Density, Extract, % Attenuation, Protein, Carbohydrates, and Calories
LS6620
Complete
QC Analysis
Microbiological testing, alcohol, extract, color, calories, BU, pH, diacetyl and 2,3 pentanedione
LS3500
MiniFerment:
Fermentation
Trials
Having issues with your fermentations? Want to try to optimize fermentation with some adjuncts?
Let us help you figure it out on smaller scale!
LS6565
Comparison for two beers for alcohol, extract and attenuation values, pH, color, IBU, and diacetyl.
Beer Twin Test Compare how similar 2 beers are.
1-888-5-YEAST-5
OUR PRODUCTS
LS6605
Test your entire process-Pre/Post chiller, fermentors, brite tanks, hoses, rinse water, fillers, bottles, etc.
Full Process
Up to 10 samples can be submitted
Microbiological
Analysis
– page 29 –
NUTRITIONAL TESTING
Product
Description
LS6645
Calories per 12 fl. oz.
K
SIT0090
Carbohydrates (total)
K
LS6672
Fat, by Acid Hydrolysis
K
SIT0091
Carbohydrate Sugar Profile By HPLC
Dextrins, Maltriose, Maltose, Glucose, and Glycerol
K
LS6670
Sugar Profile by HPLC
Glucose, Fructose, Lactose, Maltose, Sucrose
K
SIT9025
Iron
K
SIT0080
Calcium
K
SIT9001
Zinc
Vitamins
Other Metals and Minerals
K
OUR PRODUCTS
MICROBIOLOGICAL SERVICES
Product
Description
LS6610
Complete Microbiological Analysis
Includes: WLN, WLD, LCSM, LWYM, HLP, SDA media testing. Also includes Gram stain and identification
of contaminants
LS6605
Full Process Microbiological Analysis
Test your entire process-Pre/Post chiller, fermentors, brite tanks, hoses, rinse water, fillers, bottles, etc.
Good for up to 10 samples.
LS6671
Viability (Methylene Blue)
– page 30 –
WINE ANALYSIS
LS4070
Comprehensive Testing for Wine
(Titratable Acidity, pH, SO2, Alcohol by Volume, Malic Acid, Color, Brix)
LS4071
Juice Analysis
(Titratable Acidity, pH, Brix, YAN, Malic)
SIT0040 Titratable Acidity and pH
LS4000 SO2 (Ripper Method)
LS4010 Carbon Dioxide by TitraJon
LS4020
Anthocyanins and Total Phenolics
LS6646
Alcohol
LS4030
Malic Acid (EnzymaJc)
LS4040
Lactic Acid (Enzymatic)
LS4050
YAN (Yeast-assimilable nitrogen)
SIT0033
Acetaldehyde (Gas Chromatography)
LS3410
Ethyl Acetate (Gas Chromatography)
LS4060
Glucose/Fructose, (EnzymaJc)
SIT0130
Color
LS6660 Brix
Microbial Analysis-See Microbial Testing
All individual analysis / other analysis
OUR PRODUCTS
Product
Description
1-888-5-YEAST-5
– page 31 –
DISTILLED BEVERAGE ANALYSIS
Product
Description
LS6646
Alcohol by Volume
LS3450
Distillation Profile by Gas Chromatography
(Ethyl Acetate, 1-Propanol, Acetaldehyde, Isoamyl Alcohol, Isoamyl acetate, Ethyl octanoate, ethyl
hexanoate, acetone, ethyl butyrate, isobutyl acetate, methanol, isobutanol, 2-methylbutanol)
LS3460
Heads, Hearts, and Tails Analysis
(Distillation Profile by GC for 5 samples)
LS3010
Methanol by Gas Chromatography
LS3011
Furfural Alcohol
SIT0040
Titratable Acidity
HOP ANALYSIS
OUR PRODUCTS
Product
Description
SIT3000
Moisture (International method)
SIT3010
Alpha and Beta acids (spectrophotometric)
SIT3060
Hop Oil Profile (GC)
SIT3110
Total Essential Oils
SIT3120
Variety Profile (trueness to type)
– page 32 –
MALT AND ADJUNCT ANALYSES
Product
Description
SIT4000
Malt Comprehensive
Includes moisture, fine and coarse grind extract, conversion time, speed of filtration, color and clarity
of wort, odor of mash, bushel weight, foreign seeds, broken seeds, diastatic power, alpha amylase,
soluble and total protein
SIT4010
Diastatic power
SIT4020
Extract, fine and coarse grind and moisture
SIT4030
Alpha amylase
SIT4040
Protein (total)
SIT4050
Protein (soluble)
SIT4060
Betaglucans
CEREAL ANALYSES
SIT1000
Cereal Comprehensive
Includes general appearance, granulation, powder, color, odor, husks, germs, foreign seeds, insect
infestation (visual), moisture, fat, extract, conversion time, speed of filtration, wort clarity
SIT1010
Extract Moisture and Yield
SIT1020
Fat (Soxhlet extraction)
WATER ANALYSES
Product
Description
SIT6000
Water Comprehensive
Includes color, clarity, pH before and after boiling, solids, free ammonia, nitrites, nitrates, carbonates,
chloride, sulfate, phosphate, silica, iron, calcium, magnesium, sodium, hardness, alkalinity
1-888-5-YEAST-5
OUR PRODUCTS
Product
Description
– page 33 –
BEER AND WORT INDIVIDUAL SERVICES
OUR PRODUCTS
Product
Description
SIT0033
Acetaldehyde
SIT0040
Acidity (total)
LS6646
Alcohol by Volume / Weight
SIT0050
Alcohol, extract and calculated values (ABV, ABW, real extract, original extract, calories)
SIT0070
BiIerness Units
SIT0090
Carbohydrates (total)
SIT0091
Carbohydrate Sugar Profile By HPLC
Dextrins, Maltriose, Maltose, Glucose, and Glycerol
SIT0110
Chill Haze testing
SIT0120
CO2 and Air
SIT0130
Color
SIT0140
Diacetyl by Gas Chromatography
LS6664
Dissolved Oxygen
SIT0200
Free Amino Nitrogen (FAN)
LS3600
Gluten (R-Competitive ELISA assay)
LS6672
Fat (by Acid Hydrolysis)
SIT0270
pH
SIT0280
Polyphenols (total)
SIT0291
Protein (total)
SIT0320
Sulfur Dioxide (SO2)
SIT0350
Yeast fermentable extract (Y.F.E)
– page 34 –
Laboratory Supplies
FERM FLASK
Product
Description
LW2000- Ferm Flask without stirrer
LW2010- Ferm Flask with stirrer
The inspiration for the White Labs Ferm Flask is the Carlsberg Flask and Emil Christian Hansen’s creation of the first pure
yeast culture in 1883. Just like the Carlsberg flask of the past, this yeast brink was developed specifically for aseptic yeast
handling in the brewery, assuring a pure and physiologically fit pitching yeast. Produced in cooperation with Sabco Kegs.
Com Ltd., we employ smooth and sanitary weld techniques throughout this vessel. With the White Labs Ferm Flask, you’ll
be able to add Nutrients while the yeast is in storage. In the same way, you’ll also be able to charge your yeast prior to
pitching. The special mixing arm will help you to avoid hot spot build up and will also allow you to homogenize the slurry
prior to sampling or pitching. The White Labs Ferm Flask is the best way to ensure a consistently healthy pitch of yeast
every time!
Wide Piping for thick slurries
Pressure Gauge
PRV (Pressure Release Valve)
Temperature Probe
Butterfly Valve
Pharmaceutical grade Tri-clamp ports
OUR PRODUCTS
Features:
Half US barrel volume
Stainless interior and exterior
Sanitary Enclosed Vessel
Steam Sterilizable
CIP/SIP
6” Port for easy cleaning
1-888-5-YEAST-5
– page 35 –
MICROSCOPES AND MICROSCOPE SUPPLIES
Product
Description
OUR PRODUCTS
MB1100 Microscope
Objectives 4X, 10X & 40X. Allows for examination of yeast but is not capable of bacteria
detection (needs 100X objective, see item MB1200). Monocular, separate coarse and fine
focusing controls, built-in 20 watt incandescent light and no mechanical stage.
MB1200 Microscope
Objectives 4X, 10X, 40X and 100X. (100X needs immersion oil, see item MA1400 or MA1450).
Meets all of the craft brewer’s needs. Monocular head (rotatable 360°), mechanical stage with
dual controls, separate coarse and fine focus, built-in 20 watt incandescent light and stain
resistant enamel finish.
MB1250 Advanced Microscope
*Same as MB1200, but binocular.
MA1400
Microscope
Kit
Contains all parts necessary to do routine microscope analysis: Hemacytometer, methylene
blue stain, microscope slides, cover slips, immersion oil, lens paper and hand counter. Save
almost 10% by ordering complete kit. Individual Items MA1410-MA1470.
MA1430 Frosted Premium Microscope
Slides
High purity microscope slides. Allows viewing of specimens without distortion. Slides are
packaged in a handy dispenser box which contains 72 premium slides.Frosted edge allows for
convenient specimen marking.
MA1440 Cover Slips
Durable, clear plastic cover slips. 22X22mm. Box contains 100 cover slips.
MA1445 Microscope Slides & Cover Slips
(12 each)
MA1450 Type B
Immersion Oil
1 oz. This oil is a high viscosity oil used in biomedical microscopy. Must be used with your high
powered (100x) Immersion Oil, objective to increase their light gathering power.
Essential for viewing bacteria.
MA1500 Gram Stain Kit
Includes one 50ml bottle of crystal violet, Grams iodine, decolorizer and Safranin, which enables one to test for the presence of Gram negative and Gram positive bacteria. Kit also contains
2 Gram check s lides with controls. Please specify glove size needed (S, M & L). We highly
recommend Type B immersion oil for best viewing under the microscope (see MA1450).
MA1600 Gram Check Slides
The slides found with the Gram stain kit. Each slide contains one Gram negative and one Gram
positive control square. Slide also has 6 sample squares for testing. 5 slides/pack.
MA1700 Lens Paper
(4” x 6” squares, 50 sheets per book)
CELL COUNTING SUPPLIES
Product
Description
MA1410 Hemacytometer
(counting chamber)
Excellent for yeast cell counts and viability counts. Each chamber consists of an H shaped
moat that forms 2 counting areas. Each counting area contains double Neubauer rulings with
400 small squares in central 1mm square. Each hemacytometer comes with two 0.4mm cover
glasses. Does not come with pipettes.
MA1415 Cover slip for hemacytometer
2/pack
MA1422 Alkaline Methylene Violet
(AMV) Stain
Improve the accuracy of viability test with AMV. (Must be refrigerated).
MA1470 Hand
Held Counter
Helps to count cells at the click of a thumb.
MA1420 Methylene Blue Stain
Stain essential for viability testing. Dead yeast cells stain bright blue. Contains 50ml
(Must be refrigerated).
– page 36 –
MOXI FLOW
MB2000 Moxi Flow Smart Flow Automated Cell Counter
White Labs, in a collaboration with ORFLO Technologies, an innovator
of cell analysis and flow cytometry solutions in the life sciences markets,
is offering breweries and wineries a method for significantly improving
their yeast counting and viability procedures.
The Moxi Flow combines high-powered traditional flow cytometry
fluorescence detection with the Coulter Principle, and utilizes a
patent-protected disposable flow cassette to process the yeast sample,
to enable accurate cell counting assays within seconds. This is enabled
through the use of a proprietary brewer’s yeast application onboard
ORFLO’s Moxi Flow, making it easier than ever to count brewers yeast.
The Moxi Flow directly calculates the volume of 30-50,000 cells in
8 seconds along with simultaneously enabling fluorescence detection
of a specific marker of interest, including Propidium Iodide for viability
measurements. Because the Moxi Flow deploys the Coulter Principle it
delivers direct gold standard accuracy and precision when calculating
a stained (positive) cell from an unstained cell (negative) which eliminates rework and cost associated with poor
experimental results, low fermentation performance due to improper count and viability inputs. It also saves hours of
tune associated with manual cell counts. Unique to only the Moxi Flow, challenges with cell clusters are also eliminated
with a tailored algorithm that accurately assesses the number of cells in a group, so flocculent yeast strains and budding
yeast are no problem for the Moxi Flow. The technology of the Moxi Flow Smart Flow is quick, repeatable, and reliable.
By leveraging the advantages of a disposable cassette for samples, the Moxi Flow runs with a brand new flow cell for
every experiment. This means no clogging, no rinsing, no cleaning, and no sheath fluids. Moxi Flow is also the only flow
cytometer in the world that auto-aligns itself for every test. This means no annual service contracts, no down time, and
no maintenance. By eliminating the parts and complexity of traditional flow cytometers, the Moxi Flow was miniaturized
to enable in-hood use, and is ideal for remote, in-field test settings.
The Moxi Flow is a sub-$10K system and the per-test cost is $2.45. The architecture of the Moxi Flow makes it uniquely
suited for the brewing industry because the programming has been developed by ORFLO Technologies, using direct
input from White Labs and brewers in the industry.
OUR PRODUCTS
Related Products:
MB2010 Moxi Flow Cassettes 25/set (50 tests)
MB2011 Moxi Flow Cassettes 10pack (500 tests)
MB2020 Moxi Cyte Reagent PI Viability Stain, 15mls (100 tests)
MB2025 Moxi Cyte Viability Kit, 50 Cassettes & PI Stain (100 tests)
1-888-5-YEAST-5
– page 37 –
DRY MEDIA
Product
Description
TK3800 HLP Dry Media* - 500g Hazardous material.
TK3505 LWYM Dry Media - 200 gram include crystal violet
TK3507 SDA/LMDA Dry Media - 500g
TK3305
YPD Agar, Dry - 500g
TK3340 Universal Beer Agar (UBA) Dry, 500g
TK3701 LCSM Dry Media - 200g , include cupric sulfate
TK3450 Wallerstein Media (WLN), Dry w/o cyclohexamide 500g
TK3455 Wallerstein media (WLD), Dry with cyclohexamide 500g
TK3710
Cycloheximide, 50ml (1mg/ml)
Solution inhibits brewers yeast growth and is used as an ingredient in media plate preparation. Requires use of protective gloves and eyewear.
*HLP can be prepared in a microwave
PRE-MADE SELECTIVE MEDIA – PACKS OF 10 OR 20 PLATES
Product
Description
TK3410 (10 pack) Wallerstein Nutrient Agar (WLN) Plates- selective media used to detect brewer’s yeast, mold,
bacteria, and wild yeast
TK3410-20 (20 pack) TK3420 (10 pack)
Wallerstein Differential Media (WLD) Plates- selective media used to select for bacteria,
wild yeast, and mold (contains cycloheximide)
TK3420-20 (20 pack)
OUR PRODUCTS
TK3501 (10 pack) LCSM Plates- selective media used to select for non-Saccharomyces type wild yeast
(contains cupric sulfate)
TK3501-20 (20 pack) TK3500 (10 pack)
LWYM Plates- selective media used to select for Saccharomyces type wild yeast
(contains crystal violet)
TK3500-20 (20 pack)
TK3600 (10 pack)
SDA/LMDA Plates- selective media used to select for acid producing bacteria
(contains cycloheximide)
TK3600-20 (20 pack)
TK3300 (10 pack)
Nutrient Agar Plates- plates used to culture Saccharomyces cerevisiae
TK3300-20 (20 pack)
TK3101 (90mls) – page 38 –
HLP Media, prepared- selective media used to select for Lactobacillus and Pediococcus bacteria.
Must be used anaerobically and requires a microwave to heat.
LAB KITS
Product
Description
TK3000 White Labs SDA Test Kit
Detect the presence of both aerobic and anaerobic bacteria found in beer and/or yeast slurry. Kit will
test 5-6 samples, and includes specialized pouches for proper anaerobic incubation.
MB1500 Gram Stain Kit
Kit for identifying gram positive and gram negative bacteria
Includes: stains, gram stain check slides, sterile pipettes, gloves, and instructions
TK3010 This kit contains all of the items needed to identify beer contaminants in your brewery. Kit is good
Bacterial for up to 5 samples. Kit includes: sterile tubes with rack, isopropanol, HLP media, SDA media,
Contaminants LCSM media, sterile spreaders, sterile water, gloves, transfer pipettes, and instruction sheet.
Kit
TK2200
The Basic Wine Analysis Sample Kit tests for titratable acidity, pH, and SO2. Additional tests
Basic Wine
can be added at Yeastman.com, including Brettanomyces, residual sugar, alcohol and malic acid.
Sample Analysis Kit
TK2205
The Comprehensive Wine Analysis Sample Kit tests for everything in the basic edition — titratable acidity,
Comprehensive pH, and SO2 — as well as brettanomyces, residual sugar, alcohol and malic acid.
Wine Analysis
Sample Kit
TK2300
Beer Analysis
Sample Kit
The Beer Analysis Sample Kit checks for alcohol by volume and IBUs, with users being able to purchase
a multitude of other testing options including diacetyl, alcohol, gluten, bacteria and wild yeast.
CONSUMABLES
Product
Description
LM4210 Metal Innoculation Loop
LM4220 Sterile, Disposable Loops 10/pack
LM4300 Alcohol Lamp
Flame from alcohol lamp provides a small, clean area in which to perform many microbiological
techniques. Requires isopropyl alcohol or ethanol for use.
LM4400 Sterile Autoclavable, high quality filters have a long life for aeration of wort.
Filters for
in-line aeration
LM4500 Parafilm, 12” Strip
Stretchable laboratory wrap that has many uses. Great for wrapping media plates and reducing
the probability of contamination and dehydration.
LW2520 1 ml Sterile Pipettes (100/pk)
LW2515 50ml Sterile Pipettes (25/pk)
LW2600 Glass Pasteur Pipettes (200/box)
LW2800 Sterile Disposable Transfer
Pipettes (Graduated 3ml, bulb draw, 50/pack)
1-888-5-YEAST-5
OUR PRODUCTS
LM4260 Sterile, 10/pack Spreader does not require flaming or autoclaving. Minimize cross-contamination when
disposable applying samples to media plates.
L-shaped
Plate Spreaders
– page 39 –
CONSUMABLES
Product
Description
OUR PRODUCTS
LM4500 Parafilm - 125 ft box
LW2700 Red cise
Silicone Bulb
Chemical resistant silicone bulb fits 1 ml to 50ml pipettes. Glass valves control vacuum for pre-
LW2710 30ml Capacity Bulb
*Works with 25ml pipettes. (LW2510)
LW2720 3ml Capacity Bulb
LW2920 Sterile Disposable
50 ml Vials
Works with 1ml sterile pipettes (LW2520) and glass Pasteur pipettes. (LW2600)
LW2940 Sterile Disposable
15ml vials
with cap. Tray of 50 vials
LW2928 Nalgene Sterile 125ml
PET Bottle
1 ea.
LW2928CASE
Nalgene Sterile
125ml PET Bottle
(Tray of 24)
LW2929 Sterile
Sampling Bags
(50/pk)
LW2400 Glass Culture Tube
with Threaded Cap, 1 ea.
Reusable, autoclavable tubes. Perfect as small volume yeast starters, growing slants and HLP tube preparation.
LW2950 Rack for 50ml Tubes
(holds 15)
LW2960 Rack for 15ml Tubes
(holds 50)
LM4110 10 Sterile Swabs
per pack
Use to check for contamination. Swab surfaces of brewery, such as fermentors, hosing
and fittings. Either streak sample onto Wallerstein plates without cyclohexamide or send
to White Labs for analysis.
TK3610 Petri Plates
sterile, Large (100x150mm), 20/pack
TK3620 Petri Plates
sterile, Small (60x150mm), 20/pack
TK3955 pH Test paper
100/pack
Intermediate range (0-6 pH)
filling and delivery of liquid.
with cap. Bag of 25 vials
LM4710 Small gloves, 100/box
LM4720 Medium gloves, 100/box
LM4730 Large gloves, 100/box
LM4700 X-large gloves, 100/box
– page 40 –
GLASSWARE
Product
Description
LW2130 250ml Glass Erlenmeyer Flask
LW2120 500 ml Glass Erlenmeyer Flask
LW2110 1000ml Glass Erlenmeyer Flask
LW2130-S Size 6 stopper for 250ml Flask
LW2150 2L Glass Erlenmeyer Flask
LW2140 4L Glass Erlenmeyer Flask
LW2200 1000 ml glass beaker graduated every 50ml
LW2310 100 ml Graduated Cylinder Autoclaveable, polypropylene
LW2320 500 ml Graduated Cylinder Autoclaveable, polypropylene
OUR PRODUCTS
1-888-5-YEAST-5
– page 41 –
Education and Consulting
TRAINING CLASSROOM / SEMINARS
Learn from the yeast experts. White Labs offers the following courses at White Labs San Diego facility
unless otherwise noted.
Classes
Yeast Essentials for Brewers
Obtain the practical knowledge of yeast metabolism, fermentation conditions and the impact on production of flavor
compounds, and brewery yeast handling from our staff on your quest to becoming your own yeast and fermentation
expert. Our hands-on lab section will allow you to discover your inner geek through the performance of basic lab techniques
specifically designed for practical brewing quality control.
Yeast Essentials 2.0 - 2 day
Have you already taken Yeast Essentials for Brewers or just want more in-depth education on yeast? In this 2-day course,
alongside industry experts, you will explore critical fermentation control points and troubleshooting techniques as well as
learn how to maintain optimal yeast performance and consistent production of desired flavor compounds. Our hands-on
sensory lab will allow you to test your skills in identification and detection of various aroma and flavor compounds and teach
you basic techniques for integrating sensory analysis into your fermentation monitoring or brewery quality control program.
In our lab sections, you will acquire the knowledge to set up your own brewery lab by learning the general lab skills and
materials needed to develop a more robust QC program. The lab section concludes with a hands-on portion, allowing you
to put your QC skills into practice in our custom teaching lab under the direction of our trained lab staff.
Yeast Handling for Brewers
Acquire in-depth knowledge from industry experts on best practices in harvesting and storage techniques for optimal yeast
performance. In this full day course, you will learn to prepare yeast for pitching and repitching, troubleshoot fermentation
issues related to handling practices, as well as obtain basic techniques for reliable brewery propagation.
Yeast & Fermentation for Winemakers
Obtain expert tips in fermentation optimization to produce consistent, flavorful, and successful wine production from harvest
to glass. From leaders in fermentation science and winemaking, you will learn everything from how to make adjustments
post-harvest in preparation for fermentation to selecting and handling yeast to produce a consistent product every time.
Our hands-on sensory portion will help you train your palate to detect potential defects from spoilage organisms.
OUR PRODUCTS
Yeast & Fermentation for Distillers
Obtain detailed information on yeast and fermentation metabolism basics, as well as the importance of yeast strain selection
on the production of spirit congeners. Learn how various sugar sources can impact your fermentation and how to provide
ideal conditions for the most successful fermentations. You will also obtain more knowledge on sensory attributes of your
distilled products, including what they mean and how to optimize your cuts.
Fermentation Fundamentals for Homebrew
Designed specifically for beginning to intermediate homebrewers, you will learn the basics of yeast and fermentation from
our industry experts. In this ½ day course, you will discover the world of yeast metabolism, learn to make starter cultures,
and acquire some best practice techniques for yeast handling and storage.
Secrets to Sour Beer Fermentation
Obtain in-depth knowledge on the history and methods used in Brettanomyces and bacteria in fermentations. Learn
modern brewing techniques for the production of sour beers as well as some best practices in sanitation and crosscontamination control.
Siebel Institute Essential Quality Control Course
The only course of its type anywhere, the Siebel Institute Essential Quality Control Course (Aug. 10 - 21, 2015) presents a
full range of topics related to QC that will give you the tools required to create beers of the highest quality and consistency.
Conducted at the facilities of White Labs in San Diego, California, this course will cover all of the most important aspects of
a complete QC program; Sensory Evaluation, Analytical testing and Microbiological testing. The emphasis in this course is
practical hands-on learning enhanced by lectures dealing in the sciences behind the techniques. Over the span of 2 weeks,
you will learn the tools & procedures used by breweries worldwide to evaluate beer at every important phase, employing
standards designed and tested by organizations like the ASBC and EBC. Instruction is provided by some of the most
recognized experts in brewing including Lyn Kruger of Siebel Institute and Dr. Chris White of White Labs.
ointly offered by Siebel Institute & White Labs
J
Hosted at the White Labs facility in San Diego, Calif.
(Please note: This course must be ordered directly from Siebel Institute. Write [email protected] or
call (312) 255-0705 for more information)
– page 42 –
EDUCATIONAL MATERIALS
Books
LM5000 Yeast: The Practical Guide to Beer Fermentation
Author: Chris White with Jamil Zainasheff
Yeast: The Practical Guide to Beer Fermentation was released at the Great American Beer Festival in Denver, CO, in
September 2010. The book is published by Brewers Publications.
From Brewers Publications: “The authors adeptly cover yeast selection, storage and handling of yeast cultures, how
to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of
fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to
troubleshooting are included.”
Additional Background:
Chris White is president of White Labs and is a frequent speaker and writer about beer, fermentation and yeast.
Past titles include The Fungus Among Us (with Yuseff Cherney).
Jamil Zainasheff is host of “The Jamil Show” radio program and is a brewing speaker and writer, including (with John
Palmer) of Brewing Classic Styles.
LM5020 Brewing Microbiology - Third Edition
The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage.
The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology.
It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice
and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological
methods and microbiology tailored to the microbrewer.
Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers
who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the
brewing and related food and beverage industries.
LM5025 Studies on Fermentation
Author: Louis Pasteur
In 1876, Louis Pasteur published his ground-breaking volume, Études sur la Bière, soon translated into English as Studies
On Fermentation. The book changed the course of brewing during the late 19th and early 20th centuries, representing a
huge leap forward in the scientific understanding of the processes involved in beermaking. Brewers around the globe put
Pasteur’s findings to work in their breweries, and thus plunged the industry headlong into the modern era.
LM5027 The Alcohol Textbook – Fourth Edition
The reference for the beverage, fuel ethanol industrial alcohol industries. Edited by K.A. Jacques, T.P. Lyons, D.R. Kelsall.
Published October 15, 2003, by Nottingham University Press. Hardcover, 446 pages, ISBN 1897676131.
LM5091 Making Pure Corn Whiskey
Author: Ian Smiley
This book examines how to adopt commercial distillation processes to small-scale, inexpensive home operations. It details
all the steps involved in making whiskey, from making corn mash, to fermentation, to distilling the finished spirit. The
book explains what to buy, how to assemble the equipment, how and why everything works, and how to operate it.
The 186-page book includes diagrams and photographs of finished equipment and close-ups of key components.
LM5092 The Compleat Distiller
Authors: Nixon & McCaw
This book covers all aspects of small-scale distillation, from first concepts to detailed analysis of the process, dealing
solely with facts and not myths. It has been acknowledged as being the leading text on the subject and has been in heavy
demand worldwide. It is even used by many students in chemistry and industrial engineering studies as they say it contains
the clearest and most concise description of distillation theory to be found under one cover.
1-888-5-YEAST-5
OUR PRODUCTS
In tribute to Pasteur’s tremendous contributions to brewing science, Studies On Fermentation has been reprinted exactly
as it appeared when first released in English, complete with all of Pasteur’s illustrations. An original 1879 edition was
digitally scanned, professionally enhanced and reproduced in a hard cover format.
– page 43 –
CONSULTING SERVICES
White Labs offers expert, affordable on-site assistance for all of your fermentation needs, including:
Serivces
Laboratory Staff Training
Laboratory Set-Up, including protocol & procedure manuals
Contamination Risk Assessment/Clean-Up
New Product and/or Fermentation Method Assistance
Yeast Handling
Yeast Propagation
Cellar Training
Customized Brewery Audit
OUR PRODUCTS
For more information, and to discuss your individual needs, please contact us at: [email protected]
– page 44 –
Brewery and Tasting Room
CRAFT BREWERY AND TASTNING ROOM
White Labs brews its own beers and serves them in its White Labs Tasting Rooms as a means to experiment
with the strains. Specifically, each beer is split into four batches and fermented with four different strains, thus
showcasing the flavors that yeast bring to these beers. Additionally, White Labs has tested all of these batches,
and this data is available on the White Labs website and can provide help to those looking to make choices for
their next beers. (Follow the links to the Tasting Room). One can review the data by yeast strain, style, and more.
1-888-5-YEAST-5
– page 45 –
Merchandise
CRAFT BREWERY AND TASTNING ROOM
Order all Gift Shop items at www.yeastman.com, White Labs’ ordering and tracking system.
You must create an account first. Afterwards click the “Other Merchandise” tab,
and scroll to the bottom.
– page 46 –
Guidelines for White Labs Pitchable Yeast Cultures
1
We can ship our concentrated yeast slurries in relatively small volumes.
2
It is best to use the yeast while it is fresh, ideally within 1-3 days of receipt. We have had brewers store the yeast
2-3 weeks before use, and never have a problem. Always store the yeast at temperatures between 36-40°F (2-4°C).
3
For the first generation of the new yeast culture, a lighter style beer with a 10°–12° Plato gravity is recommended
for best yeast performance. See charton pages 48-49 for high gravity beer. White Labs Yeast Nutrient (WLN1000
page 13) will help shorten the fermentation cycle and make the yeast healthier for subsequent generations.
4
Keep yeast in the refrigerator until needed. Do not freeze the culture. Remove yeast from the cold 1-2 hours
before pitching, so the slurry can come close to room temperature. This makes pouring easier. To get the yeast
from the package to the wort, sanitize scissors, cut the bottom corner of the bag, and pour in.
5
The fermentation is best started at 70-72° F (21-22°C) (even for lagers), and lowered to desired fermentation
temperature after krausen formation or CO2 begins.
6
The initial signs of fermentation should be evident within 12-20 hours depending on how long the yeast was
stored. The successive generations will have a shorter lag time and faster fermentation. The attenuation and
flavor profile should be the same. The first fermentation usually takes 1-3 days longer to ferment to completion.
The yeast has to adapt to new surroundings, particularly switching from a laboratory culture to a brewery
fermentation culture. When repitching, one generally does so with more cells, producing a faster fermentation.
More cells are needed when repitching because the pitching yeast becomes a source of contamination, since
sterile conditions never exist in a brewery.
MAKING A STARTER RECOMMENDATIONS
Gravity Range of Wort
up 12 Plato
(1.048 SG)
12.5-16.5 P
(1.050 - 1.065 SG)
Over 16.5 P
(1.065 SG)
5 Gallons (20 L)
1 package No starter
1 package 1 L starter
10 Gallons (40 L)
2 packages No starter
1 to 2 packages 4 L starter
15 Gallons (60 L)
3 packages No starter
2 packages 6 L starter
RESOURCES
For Batch Size:
1-888-5-YEAST-5
– page 47 –
Yeast Size Recommendation by Starting Gravity
GRAVITY RANGE OF WORT FOR
Batch SIze:
White Labs
Pitchable Size
# PurePitch
Packages
5 Gallon
Homebrew
One 35ml
10 Gallon
Homebrew
Two 35ml
15 Gallon
Homebrew
Three 35ml
1/2 to 2.5 BBL/HL
Nano
One 500 ml
5 BBL/HL
5 Bbl
Two 500 ml
7 BBL/HL
7 Bbl
One 1500 ml
10 BBL/HL
10 Bbl
One 2000 ml
15 BBL/HL
15 Bbl
Two 1500 ml
21 BBL/HL
21 Bbl
Three 1500 ml
30 BBL/HL
30 Bbl
Three 2000 ml
40 BBL/HL
40 Bbl
Four 2000 ml
50 BBL/HL
50 Bbl
Five 2000 ml or One 10L
100 BBL/HL
100 Bbl
Ten 2000 ml or Two 10L
RESOURCES
– page 48 –
up 12 Plato (1.048 SG)
ALE (1ST GENERATION)
12.5-16.5 P (1.050 - 1.065 SG)
Over 16.5 P (1.065 SG) or
COLD PITCHING LAGER up to 12 Plato (1.048 SG)
# PurePitch
Packages
White Labs
Pitchable Size
# PurePitch
Packages
Homebrew
Two 35ml
Homebrew
Three 35ml
Homebrew
Three 35ml
Homebrew
Four 35ml
Homebrew
Four to Five 35 ml
Homebrew
Six 35ml
1 or 2 Nano
One or Two 500 ml
5 Bbl
Two 500 ml
7 Bbl
One 1500 ml
10 Bbl
One 2000 ml
10 Bbl
One 2000 ml
15 Bbl
Two 1500 ml
15 Bbl
Two 1500 ml
21 Bbl
Three 1500 ml
21 Bbl
Three 1500 ml
30 Bbl
Three 2000 ml
30 Bbl
Three 2000 ml
40 Bbl
Four 2000 ml
40 Bbl
Four 2000 ml
60 Bbl
Six 2000 ml
60 Bbl
Six 2000 ml
80 Bbl
Eight 2000 ml
70 Bbl
Seven 2000 ml or One 10L + Two 2000 ml
100 Bbl
Ten 2000 ml or Two 10L
150 Bbl
Fifteen 2000 ml or Three 10L
200 Bbl
Twenty 2000 ml or Four 10L
RESOURCES
White Labs
Pitchable Size
1-888-5-YEAST-5
– page 49 –
Collection, Storage and Repitching Yeast
Most brewery fermentations are carried out with re-used yeast, but the questions of how to store and maintain it
frustrate even the most skilled brewers. It is actually not as difficult as some believe, and there are techniques that
brewers can use to significantly lengthen the life span of their yeast.
The fact that we can take a by-product of beer production – yeast -- save it and reuse it in successive fermentations is
quite unique. We can do this because yeast is still alive and healthy after most beer fermentations. The low alcohol
levels in beer prevent the yeast from dying off, as it does in wine production. The problem for most brewers, then, is
not whether to reuse yeast, but how to store it and keep it healthy for future brewing sessions.
Yeast is a living organism, and is most happy and healthy when feeding on wort sugars. When fermentation is
complete, they flocculate to the bottom of the fermentor. They then go into a resting state. Yeast under beer is fairly
stable, and most brewers agree that the best place to store yeast is under beer. But two crucial factors are temperature
and time.
The yeast cake at the bottom of a conical fermentor can rise in temperature. Yeast is an excellent insulator, and heat
can build up in the middle of the slurry, 10-15 degrees F above the beer temperature, for very flocculent strains.
When yeast heats up, its life span plummets. If the cone is not chilled, effects are even more significant. For this
reason, brewers try to remove yeast slurry shortly after fermentation is complete, and the beer is chilled.
Once yeast is removed, you ideally want to use the yeast immediately. This allows little time for yeast to deteriorate
and die. But this is not often possible, as you may not brew another beer until the next week. The most common way
to store yeast is to put it into 5-gallon, stainless steel soda kegs. These work well, and additionally the lid can be
modified to your desire. But the two problems with these kegs are the many small parts and gaskets that can harbor
bacteria, and the fact that they do not vent pressure unless modified in some fashion. Carbon dioxide can build up
quickly in yeast slurry, and if kept under pressure, will cross the cell walls and kill yeast cells. Pressures over 35 PSI
can be toxic to yeast, and soda kegs are rated over 100 PSI. So if you use these kegs, shake and vent pressure on a
regular basis, at least once per day.
Other vessels can be used for yeast storage. Brewers often shun plastic, because it scratches easy and scratches can
harbor bacteria and wild yeast. But it can actually be a good choice. Be sure to use a high grade (and food grade)
plastic (polyethylene, polypropylene), and be sure the buckets are used exclusively for yeast storage. The advantage of
plastic is the fact that the yeast slurry is visible, so you can evaluate the condition and quantity of yeast by sight. For
example, if you pull off yeast slurry and it is very runny, without counting under a microscope you will be unsure of
how much yeast to use in the next batch. By using a plastic bucket to store yeast, you can see how much yeast settles
out, and pitch accordingly. Plastic buckets also need to be vented occasionally.
Making a Yeast Starter – Technique for the Homebrew
RESOURCES
Make up a 1-2 pint wort, gravity ~1.040, hopped as normal. Boil for 30 minutes, cool to room temperature. Pitch one
vial, shake well and let sit for 1-2 days. Little to no activity will be seen in the starter, since this is a very small volume
compared to the quantity of yeast pitched. The yeast in a starter may be done within a couple of hours. But a layer
of yeast should be at the bottom after 1-2 days. The wort on top of the yeast can be either decanted of the top,
or left in and pitched with the whole volume. Most pitch the whole volume, but if the starter gets to the point
of 2 liters for 5 gallons, then we recommend decanting the wort off the yeast.
Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint
To regenerate expired yeast (there will be living yeast in the package for ~1 year): 2 pints
To brew a high gravity beer: 2 pints
To brew a lager beer, starting fermentation 50-55F: 4 pints
– page 50 –
Lagering Options for the Microbrewer
1
Order two times the amount.
Order twice the amount (i.e. 15 Bbl. For 7Bbl) and start at your desired fermentation temperature.
2
Start fermentation at ale temperatures.
Order the corresponding barrel size for your system (i.e. 7 Bbl for a 7Bbl system). Maintain fermenting wort temperature at ale temps (about 68°F) until signs of fermentation are evident (i.e. CO2 evolution). Begin to lower temperatures to desired fermentation temperature. Lower 10°F over each 12 hour period until temperature is reached.
For each succeeding generation, repitch as per #4. Flavor effects of this method vary with yeast strain, recipe, and
palette. Most of our customers report little or no flavor effects of starting fermentation at higher temperatures.
3
Propagate yeast 2-3 days before using.
This cannot be done the same way as for ales. For a 14 bbl brew, purchase at least a 7 bbl pitching rate from White
Labs. Grow this in 2 bbl’s of wort that closely approximates the wort that will be used for the lager. Maintain temperature of propagation at the same temperature of desired lager fermentation. After 50% attenuation (2-3 days),
top off fermentor to 14 bbl.
4
Repitch with 2 to 3 times ale pitching rates.
Once the yeast is in the brewery, high pitching rates can be accomplished with repitching. Collect 2-3 times the normal slurry from a completed fermentation and use to repitch the next batch. Cell counts should be about 30 million
cells per ml of wort.
Wine – Yeast Culture Build-up for Fermentation
Using a 200gallon inoculum (1500mls) from White Labs, a culture build-up can be performed to prepare yeast for
large-scale fermentation.
•
•
•
•
•
Obtain approximately 8 Liters clean settled grape juice (either pasteurized, or jice that was treated with
25-50ppm SO2 at crushing) and add 0.25 g/L Yeast Nutrient
Transfer to a clean container with a loosely fitting cap, lid, or clean piece of foil
Inoculate with the 1500ml yeast culture and hold at 75°-85°F (24°-30°C).
Place on laboratory shaker or aerate culture to improve cell growth rates
Add starter culture to must or juice at 2-5% by volume.
If additional build-up is needed, transfers should be made within 24 to 48 hours, once juice is actively bubbling, as the
yeast are at full growth at this time. Culture can be expanded by transferring to larger volumes by 10-fold.
Follow the guide on the next page for subsequent fermentation.
Calculations and Conversions
1 mL
=
0.035 US fl oz
1 US fl oz
=
30 mL
1L
=
1000 mL
1L
=
0.2642 US gal
1 US gal
=
3785 mL
1 US gal
=
3.785 L
1 hL
=
100 L
1 hL
=
26.4 US gal
1 US barrel
=
1.19 HL
1 US barrel
=
31.5 US gal
1 US barrel
=
119.2 L
RESOURCES
VOLUME CONVERSIONS
1-888-5-YEAST-5
– page 51 –
RESOURCES
Distilling Yeast Usage and Culture Build-up for Fermentation
– page 52 –
Fermentation Worksheet
Recommendations
Start Brix End Brix
Rum
pH
start
pH
end
Duration
(hrs)
Alcohol %
Yeast
Nutrient Enzyme
16-25
0
can be >8
4.5-4.8
3.5
24-120
5 to 7%
up to 10%
1, 2, 3,
4, 14
1, 2
n/a
Bourbon
Whisky
13.5
1.5
4.8-5.2
3.9
72-120
8%
3, 4. 5,
10, 13
1, 2, 3
1, 2, 4
Rye Whisky
13.5
1.5
4.8-5.2
3.9
72-120
8%
3, 4, 9,
10, 13
n/a
1, 2, 4
0
5.5
3.6
48-120
8%
1, 2, 3, 4,
11, 12
n/a
n/a
3, 4, 9
1, 2
n/a
Scotch Whisky 11 to 15
Tequila
(100% Agave)
4 to 11
0.5
4-4.5
3.9
24-72
(or longer)
4-12%
Brandy
20-25
1.5
4.8-5.2
3.9
72
(or longer)
5.8-8%
Vodka
13-25
1.5
4.8-5.2
3.9
72-120
5.5-15%
1, 3, 4, 5,
15
1, 2
1, 2, 3
Gin
13-25
1.5
4.8-5.2
3.9
72-120
5.5-15%
1, 3, 4, 5,
15
1, 2
1, 2, 3
1, 2, 4, 5, 6, 1, 2
7, 8, 9, 14, 16
1
Yeast Choices
Usage Rates
Nutrients
Usage Rates
1 EDV 46
2 Ib per 500 gallons
1 Fermaid k
1 Ib per 500 gallon
2 EDV 493
2 DAP
3 Superstart
3 Servomyces
0.5 Ib per 500 gallons
4 Lallemand
5 Lallemand
Enzymes
Usage Rates
6 Lallemand
7 Lalvin FC9
1 Opti-Mash
(Alpha Amylase)
50mls per 500 gallon
8 Uvaferm BC
9 Lallemand 71B
10 White Labs California
Ale Yeast
1 liter per 125 gallons
3 Ultra-Ferm
(Gluco-Amylase)
50mls per 500 gallons
11 White Labs Bedford British
Ale Yeast
4 Pro-Max
(Protease)
12 White Labs Edinburgh Scottish
Ale Yeast
Analytical Services
(Gas Chromatography)
13 White Labs Tennessee
Whiskey Yeast
14 White Labs Sweet Mead Yeast
15 White Labs Cabernet Yeast
16 White Labs English Cider Yeast
2 Visco-Buster
(Beta Glucanase)
Acetaldehyde
Ethyl Acetate
Isoamyl Acetate
Propan-1-ol
Iso-Butanol
2-Methylbutanol
Ethyl Octanoate
Ethyl Hexanoate
Acetone
Ethyl Butyrate
Isobutyl Acetate
Methanol
1-888-5-YEAST-5
RESOURCES
Product
– page 53 –
Calculations and Conversions
DENSITY EQUIVALENTS
Degree Balling /
Brix
Degree
Plato
Gew. Verh.
20°/20°
Degree Balling /
Brix
Degree
Plato
1.00000
0.0
0
1.08733
21.0
11.7
1.00078
0.2
0.1
1.08823
21.2
11.8
1.00155
0.4
0.2
1.08913
21.4
11.9
1.00233
0.6
0.3
1.09003
21.6
12.0
1.00311
0.8
0.45
1.09093
21.8
12.1
1.00389
1.0
0.55
1.09183
22.0
12.2
1.00779
2.0
1.1
1.09273
22.2
12.3
1.01172
3.0
1.7
1.09364
22.4
12.45
1.01567
4.0
2.2
1.09454
22.6
12.55
1.01965
5.0
2.8
1.09545
22.8
12.7
1.02366
6.0
3.3
1.09636
23.0
12.8
1.02770
7.0
3.9
1.09727
23.2
12.9
1.03176
8.0
4.4
1.09818
23.4
13.0
1.03586
9.0
5.0
1.09909
23.6
13.1
1.03998
10.0
5.6
1.10000
23.8
13.2
1.04413
11.0
6.1
1.10092
24.0
13.3
1.04831
12.0
6.7
1.10193
24.2
13.45
1.05252
13.0
7.2
1.10275
24.4
13.55
1.05667
14.0
7.8
1.10367
24.6
13.7
1.06104
15.0
8.3
1.10459
24.8
13.8
1.06534
16.0
8.9
1.10551
25.0
13.9
1.06968
17.0
9.4
1.10643
25.2
14.0
1.07142
17.4
9.7
1.10736
25.4
14.1
1.07404
18.0
10.0
1.10828
25.6
14.2
1.07580
18.4
10.2
1.10921
25.8
14.3
1.07844
19.0
10.55
1.11014
26.0
14.45
1.07932
19.2
10.65
1.11106
26.2
14.55
1.08021
19.4
10.8
1.11200
26.4
14.65
1.08110
19.6
10.9
1.11293
26.6
14.8
1.08198
19.8
11.0
1.11386
26.8
14.9
1.08287
20.0
11.1
1.11480
27.0
15.0
1.08376
20.2
11.2
1.11573
27.2
15.1
1.08465
20.4
11.35
1.11667
27.4
15.2
1.08554
20.6
11.45
1.11761
27.6
15.3
1.08644
20.8
11.55
1.11855
27.8
15.45
RESOURCES
Specific Gravity
20°/20°
– page 54 –
WE SUPPORT...
We, at White Labs, have taken on the fight against breast cancer. We will keep walking, keep training,
keep fundraising as long as the enemy exists. We are passionate about beer & passionate about wiping
out breast cancer. We figured combining our passions would make an immensely strong force. We were
right! Combining with some fabulous breweries, awesome industry leaders, and enthusiastic homebrewers- Beer for Boobs has contributed over $200,000 toward breast cancer research, breast screening
and education.
If you are looking to be a part of something fantastic, please join us. This November, we will walk the 60
mile, 3-day journey around our beautiful San Diego to put an end to breast cancer. If you cannot walk,
we would appreciate other forms of support. We can always use walker stalkers, t-shirt sponsors, hosts
for fundraising events, and wonderful donations for our silent auction event. We would love to host an
event at your brewery or beer festival as well! We can even bring some pink beer for our team to serve.
Please contact me directly at [email protected] or visit our website at www.beerforboobs.org. Check
our upcoming calendar for the next team event. To make an online donation to Beer for Boobs, visit
www.the3day.org. Click on donate and search for the team “Beer for Boobs.” The money we raised will
help Susan G. Komen for the Cure and the National Philanthropic Trust Breast Cancer Fund.
Help us Tap the Cure
CHARITIES
JDRF is the leading global organization funding type 1 diabetes (T1D) research. JDRF’s goal is to
progressively remove the impact of T1D from people’s lives until we achieve a world without T1D.
JDRF collaborates with a wide spectrum of partners and is the only organization with the scientific
resources, policy influence, and a working plan to better treat, prevent, and eventually cure T1D.
1-888-5-YEAST-5
– page 55 –
Office Locations
HEADQUARTERS (LABORATORY AND ADMINISTRATIVE OFFICES)
White Labs
9495 Candida Street
San Diego, CA 92126 USA
Tel: (858) 693-3441
Fax: (858) 693-1026
If shipping lab samples to White Labs
for analysis, please send to:
White Labs
Attn: Analytical Lab
9450 Candida St
San Diego, CA 92126
Hours of Operation:
M-F 9:00 am-5:00 pm PST
(closed on July 4th, Thanksgiving,
Christmas, and New Year’s Day).
TASTING ROOM (SAN DIEGO)
9495 Candida Street
Tel: (858) 693-3441 (press “2”)
Fax: (858) 693-1026
Hours of Operation: M-Sat 12pm-8:00pm PST Sun 12pm-6:00pm PST
(closed on July 4th, Thanksgiving, Christmas, and New Year’s Day)
The White Labs Tasting Room is located near the intersection of Miramar Road
and Kearny Mesa Road in the Miramar area of north San Diego and offers visitors
a one-of-a-kind educational and fun beer experience.
WHITE LABS COLORADO
1898 S. Flatirons Ct., Suite 213
Boulder, CO 80301
CONTACT US
WHITE LABS DAVIS
2001 Second St., Suite 2
Davis, CA, 95618
(858) 693-3441 ext. 7383
WHITE LABS ASHEVILLE
The beginning phases of the Asheville site and project are expected to get under way later in 2015.
For inquires regarding the Asheville site including future jobs, construction projects, etc, please
write us at [email protected].
172 S. Charlotte St.
Asheville, NC 28801
COMMUNICATIONS
Mike White - Communications Director
Tel: (858) 693-3441 ext. 7382
Contact Mike for questions or comments about the White Labs web site.
– page 56 –
CONTACT US
Factory Map
1-888-5-YEAST-5
– page 57 –
How to Order
Order 24 hours a day at www.yeastman.com
Yeastman, White Labs’ custom-built tracking and ordering technology, makes it fast and easy to order
yeast whenever you need it. Yeastman tracks yeast throughout the factory, regularly updates data
between the internal and online systems, and provides up-to-the minute availability information for
employees and customers alike. Yeastman protects your yeast and gets it to you when you need it.
Please visit www.yeastman.com to use this system.
Live Customer Service
Domestic and Canada: (888) 5-YEAST-5 or (888) 593-2785
International: (858) 693-3441
[email protected]
Fax: (888) 693-1026 (US & Canada only) or (303) 530-3816
Hours of Operation: M-F 7:00 am-5:00 pm PST
(closed on Memorial Day, July 4th, Labor Day, Thanksgiving, Christmas, and New Year’s Day)
For all general inquiries and comments, including new accounts, please call at the number above or
contact us here.
Domestic and International Distribution Network
See our website or contact us for details
Homebrewers please note: Those seeking technical assistance are invited to write us with questions.
We respond promptly. We also urge you to contact your local homebrew shop for assistance.
Additionally, you can visit our growing list of FAQ questions.
Shipping Information
For commercial customers and stores, White Labs offers FedEx shipping to most locations and FedEx International
Priority outside of the 50 United States. We also work on alternative shipping methods upon request or when orders
are made at Yeastman.com, such as OnTrac (select Western states only), UPS and DHL (international only). Boxes are
insulated and filled with ice packs for ideal delivery temperatures. Please place in refrigerated conditions immediately
upon arrival. Domestic store orders are shipped Wednesday for Friday delivery with alternative ship days available upon
request or when orders are placed on Yeastman.com. Professional yeast sizes are shipped overnight domestically.
CONTACT US
Guarantees and Terms of Service
White Labs Yeast Guarantee: If you are not 100% satisfied with your yeast within 30 days of purchase we will
replace your yeast at no cost. White Labs will either credit the full amount of your order or replace your yeast
order including shipping charges. Please notify us within 30 days from the date of purchase (invoice date). This
includes liquid yeast, bacteria and brettanomyces cultures made by White Labs.
White Labs Guarantee for Products and Services other than White Labs Yeast: You may return unopened and
unused items, other than liquid yeast products, within 30 days of purchase for a full refund or exchange less
shipping. No refunds or credits for laboratory items or services provided by White Labs.
White Labs Commitment: White Labs is committed to becoming the best yeast production company in
the world. We guarantee that each White Labs Liquid Yeast culture supplied meets our strict quality control
standards. These QC standards are outlined on the Certificate of Quality Assurance supplied with commercial
yeast and can also be found on our website. The QC standards define our requirements for purity and viability.
We want you to have the best fermentation every time. If not, please contact us and we will work with you to
make it right.
Limitation of Liability: While we strive to produce the best products possible, yeast and bacteria are living,
microbiological products that are subject to environmental conditions, for example, during shipping and storage/
use at the customer. Therefore, the total liability of White Labs to customers shall in no circumstances exceed
the sum of the purchase price of products from White Labs. White Labs is not responsible for other ingredient
costs, sales costs, labor, etc., but we stand behind our product and our promise to you is that each batch is
rigorously tested before it is released to you.
– page 58 –
1-888-5-YEAST-5
– page 59 –
9495 Candida Street
Tel: (858) 693-3441
Fax: (858) 693-1026
whitelabs.com

WHITE LABS PRODUCT CATALOG

Transcription

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