MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68 °F
Attenuation: 79%
Hours to get to 50 percent attenuation: 28

Reviews:
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" ... I had to install a blowoff tube ... "
By: teri robinson
Date: Jan. 3, 2011
Beer Brewed: Irish Ale
Comments: After reading the reviews on this strain, I made a starter but could not use it the next day. It was kept in the refrigerator for 3 weeks. When I had time to brew the ale, I put the starter on the counter for 4-6 hours prior to pitching. About 3 hours after pitching there was activity. The next day there was so much kreusen that I had to install a blowoff tube because the airlock got clogged. Fermentation temp: 68F. White Labs' yeasts have always done well for me. I will continue to use their strains.

"Finished dry"
By: Shaun
Date: March 10, 2010
Beer Brewed: Kolsch
Comments: Brewed using this strain as I guessed it would ferment happy at a very low temperature to create a very clean beer. I was right. 2 weeks fermentation on a 1.046 Kolsch at 57 degrees, finished very clean, very clear, and very delicious. I was nervous, as it took about 60 hours to see activity in the fermenter. (almost 48 hours to see activity in a 1.030 starter) Never really got crazy active, but it fermented, flocculated, and attenuated very well. Finished dry - perfect for the style!

"I will definitely use this again ... "
By: Anonymous
Date: Jan. 14, 2010
Beer Brewed: English Mild
Comments: This has been my go-to strain for my English Mild recipe for over a year now. As noted above, the strain is quite clean and really accentuates the malt profile in my recipe. My mild uses about 12% crystal malt and I mash-in at 154 deg F - so I do promote some residual sugar in my wort. Pitched from a 1L starter, my 1.050 beer will reach terminal gravity (1.018) within a week for 64% AA, which is just perfect in this mild recipe, and the attenuation is quite impressive given the high mash temp and significant amount of crystal malt. I can't recommend this strain enough for malt-driven lower abv beers!

"I will definitely use this again ... "
By: Leroy Gharis
Date: July 25, 2008
Beer Brewed: Pumpkin Ale
Comments: I used this with a 1.065 OG Pumpkin Ale with fresh pumpkin, cinnamon, nutmeg, allspice and clove. The pumpkin and spice flavors come through very nicely. The beer came out very clear. I will definitely use this again when I brew spice and/or pumpkin ale again. I intend to brew pumpkin ales along with making pumpkin pies from fresh pumpkins an annual fall ritual.

"A wonderful surprise!"
By: Sam
Date: April 4, 2008
Beer Brewed: Scotch Ale, Irish Ale, Coffee Stout, Scottish 80-/
Comments: Been experimenting with this strain as an alternative to WLP028 (Edinburgh Scottish Ale): Attenuation statistics are no joke! Very slow ferment; passes kreusen within a week, last 1-2 Plato takes another one or two, if at all. Super clean, no esters, very low diacetyl, and at home in a cool cellar (63F), but too sweet thus far. I think it's worth tinkering more with. Indispensable with rich, super-low gravity styles (!) like Scottish and Mild ales; keep mash temps lower than usual. Last note: top cropping!? A wonderful surprise!

" ... man it's worth the wait"
By: Dana R.
Date: November 08, 2007
Beer Brewed: Irish Red Ale
Comments: Had reservations about using this yeast for my first Red Ale, but it came out fantastic-- a real winner! I did not use a starter and sweated bullets for three days waiting for fermentation to begin. Then it took another three weeks to finish. Very slow, but man it's worth the wait! Will use again. I will use a starter next time. (OG was 1.059)

" ... won a blue ribbon for it"
By: Ryan
Date: September 03, 2007
Beer Brewed: Pumpkin Beer, English Pale Ale
Comments: I've made my Pumpkin Beer for 3 years now with this yeast. Even won a blue ribbon for it. Malty, but lets other flavors shine through. I've had some problems with flocculation but nothing to stop me from using it. I love this yeast!

" ... just perfect for this style"
By: Mike Ingram
Date: July 14, 2007
Beer Brewed: biere de garde
Comments: I used this strain in a biere de garde on a whim. It produced a malty ale with little tartness or spiciness, which is just perfect for the style. I am very pleased with it and will use it again for this beer style.

"What a wonderful result"
By: Ryan Frisch
Date: Sunday, Oct. 15, 2006
Comments: This yeast is great. I used it on a batch of Scottish ale. What a wonderful result. The beer was gone quick -- lots of requests from family. Thanks a bunch!

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