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Skinaney Brewing Supplies

The cost for all Whitelab yeast strains is $10.00/vial.

Below is a list of yeast currently available, if you do not see the type you are looking for, please contact us and we can make arrangements to obtain it.

Ale Yeast

British Ale  (WLP005)

Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Attenuation: 67-74; Flocculation: High; Optimum Ferm. Temp: 65-70

Burton Ale  (WLP023)

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.

Attenuation: 69-75; Flocculation: Medium; Optimum Ferm. Temp: 68-73

California Ale  (WLP001) 

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile

Attenuation: 73-80; Flocculation: High; Optimum Ferm. Temp: 68-73

English Ale  (WLP002)

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

Attenuation: 63-70; Flocculation: Very High; Optimum Ferm. Temp: 65-68

European Ale  (WLP011)

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.

Attenuation: 65-70; Flocculation: Medium; Optimum Ferm. Temp: 65-70

German Ale/Kolsch  (WLP029)

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.

Attenuation: 72-78 †; Flocculation: Medium; Optimum Ferm. Temp: 65-69

German Ale II ( WLP003)

Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.

Attenuation: 73-80 †; Flocculation: Medium; Optimum Ferm. Temp: 65-70

Irish Ale  (WLP004)

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 frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm. Temp: 65-68

London Ale  (WLP013)

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Attenuation: 67-75; Flocculation: Medium; Optimum Ferm. Temp: 66-71

Lagers

American Lager Yeast  (WLP840)

This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.

Attenuation: 75-80; Flocculation: Medium; Optimum Ferm. Temp: 50-55

Oktoberfest/Märzen Lager  (WLP820)

This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.

Attenuation: 65-73; Flocculation: Medium; Optimum Ferm. Temp: 52-58

German Bock Lager Yeast (WLP833)

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 is has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.

Attenuation: 70-76; Flocculation: Medium; Optimum Ferm. Temp: 48-55

German Lager (WLP830)

This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.

Attenuation: 74-79; Flocculation: Medium; Optimum Ferm. Temp: 50-55

Pilsner Lager  (WLP800)

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.

Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm. Temp: 50-55

Specialty

Abbey Ale  (WLP530)

Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Attenuation: 73-78; Flocculation: medium to high; Optimum Ferm. Temp: 66-72

Belgian Ale Yeast  (WLP550)

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Attenuation: 72-78; Flocculation: Medium; Optimum Ferm. Temp: 68-78

Belgian Saison I Yeast (WLP565)

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.

Attenuation: 65-75; Flocculation: Medium; Optimum Ferm. Temp: 68-75

Belgian Wit Ale (WLP400)

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Attenuation: 74-78; Flocculation: low to medium; Optimum Ferm. Temp: 67-74

Hefeweizen Ale  (WLP300)

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Attenuation: 72-76; Flocculation: Low; Optimum Ferm. Temp: 68-72

Trappist Ale (WLP500)

From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Attenuation: 73-78; Flocculation: low to medium; Optimum Ferm. Temp: 65-72

Other Strains available

Hefeweizen Ale (WLP380)

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