WLP001 This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. California It accentuates the hop flavors and is extremely versatile, ale flavor, which has been well accepted Ale Yeast in a number of breweries. Great all purpose strain. Suitable for vodka, gin, bourbon and neutral spirits. High 73-80% Medium 68-73°F (20-23°C)
WLP002 A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited English for English style ales including Milds, Bitters, Porters, and English style Stouts. This yeast will leave Ale Yeast a beer very clear, and will leave some residual sweetness. Medium 63-70% Very High 65-68°F (18-20°C)
WLP003 Good for Kolsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. German Clean, but with more ester production than WLP029. Ale Yeast II* Medium 73-80% Medium 65-70°F (18-21°C) (Does not ferment well less than 62°F) (17°C)
WLP004 This is the yeast from one of the oldest Stout producing breweries in the world. It produces a slight Irish Ale hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish Ales, Stouts, Yeast 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 Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor Dry English profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast Ale Yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Medium-High 70-80% Medium to High 65-70°F (18-21°C) K
WLP008 Our “Brewer Patriot” strain can be used to reproduce many of the American versions of classic East Coast beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop Ale Yeast bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for Golden, Blonde, Honey, Pales and German Alt style ales. Medium 70-75% Medium to Low 68-73°F (20-23°C)
WLP009 Produces a clean, malty beer. Pleasant ester character, can be described as “bready”. Can ferment Australian successfully, and clean, at higher temperatures. This yeast combines good flocculation with good Ale Yeast* attenuation. Medium 70-75% High 65-70°F (18-21°C)
WLP011 Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to European no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Ale Yeast Kolsch, malty English Ales, and Fruit Beers. Medium 65-70% Medium 65-70°F (18-21°C)
WLP013 Dry, malty ale yeast. Provides a complex, oak character to your beer. Hop bitterness comes through London well. This yeast is well suited for classic British Pale Ales, Bitters, and Stouts. Does not flocculate Ale Yeast as much as WLP002 and WLP005. Medium 67-75% Medium 66-71°F (19-22°C)
WLP017 Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur Whitbread II production. This yeast can be used for many different beer styles.The most traditional choices Ale Yeast* would be English style 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)
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)
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 Yeast sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Medium 72-78% Medium 65-69°F (18-21°C) (Does not ferment well less than 62°F (17°C), unless during active fermentation.) WLP033 Traditional English style, single strain yeast. Produces signature ester character, and does not mask Klassic hop character. Leaves ale with a slightly sweet malt character. Best for Bitters, Milds, Porters, and Ale Yeast* Stouts. Also good for Scottish style ales. Medium 66-74% Medium 66-70°F (19-21°C)
WLP002 ENGLISH ALE YEASTGY001
NorCal Ale #1
WLP002 A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited English for English style ales including Milds, Bitters, Porters, and English style Stouts. This yeast will leave Ale Yeast a beer very clear, and will leave some residual sweetness. Medium 63-70% Very High 65-68°F (18-20°C)
WLP003 Good for Kolsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. German Clean, but with more ester production than WLP029. Ale Yeast II* Medium 73-80% Medium 65-70°F (18-21°C) (Does not ferment well less than 62°F) (17°C)
WLP004 This is the yeast from one of the oldest Stout producing breweries in the world. It produces a slight Irish Ale hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish Ales, Stouts, Yeast 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 Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor Dry English profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast Ale Yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Medium-High 70-80% Medium to High 65-70°F (18-21°C) K
WLP008 Our “Brewer Patriot” strain can be used to reproduce many of the American versions of classic East Coast beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop Ale Yeast bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for Golden, Blonde, Honey, Pales and German Alt style ales. Medium 70-75% Medium to Low 68-73°F (20-23°C)
WLP009 Produces a clean, malty beer. Pleasant ester character, can be described as “bready”. Can ferment Australian successfully, and clean, at higher temperatures. This yeast combines good flocculation with good Ale Yeast* attenuation. Medium 70-75% High 65-70°F (18-21°C)
WLP011 Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to European no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Ale Yeast Kolsch, malty English Ales, and Fruit Beers. Medium 65-70% Medium 65-70°F (18-21°C)
WLP013 Dry, malty ale yeast. Provides a complex, oak character to your beer. Hop bitterness comes through London well. This yeast is well suited for classic British Pale Ales, Bitters, and Stouts. Does not flocculate Ale Yeast as much as WLP002 and WLP005. Medium 67-75% Medium 66-71°F (19-22°C)
WLP017 Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur Whitbread II production. This yeast can be used for many different beer styles.The most traditional choices Ale Yeast* would be English style 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)
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)
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 Yeast sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Medium 72-78% Medium 65-69°F (18-21°C) (Does not ferment well less than 62°F (17°C), unless during active fermentation.) WLP033 Traditional English style, single strain yeast. Produces signature ester character, and does not mask Klassic hop character. Leaves ale with a slightly sweet malt character. Best for Bitters, Milds, Porters, and Ale Yeast* Stouts. Also good for Scottish style ales. Medium 66-74% Medium 66-70°F (19-21°C)
WLP002 ENGLISH ALE YEASTGY001
NorCal Ale #1