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"The result was a terrific ... "
By: Anonymous
Date: May 3, 2009
Beers brewed: Hybrid Keller/California Common
Comments: I wanted to brew a drinkable "hybrid" style beer that could be enjoyable come warm weather, but could still be considered complex and interesting. I ended up with a beer that used Pilsner, Vienna, Wheat and Melanoidin malts and noble hops. I wanted balance and this yeast definitely helped achieve it. O.G. was 1.058 but only went to 1.022 after 10 days at 64 degrees. Moved temp up to 70 for another 10 days and ended up with final gravity at 1.014. The result was a terrific, session beer that had the body and flavor of a pale ale, but the finish of a pilsner/lager. This beer was drinking incredibly well from the keg within 3 weeks of the day it was brewed. Provided you have ideal/sanitary brewing practices, you cannot go wrong with this yeast. I will try it in my next pilsner and my next stout, just to prove a point that it really is that flexible.

"A solid yeast ... "
By: Mike
Date: Feb. 27, 2009
Beers brewed: California Common
Comments: I had intended to use the San Fran. Lager yeast but when my supply shop was out I opted for this blend. This blend will give you the body of ale and the clean finish of a lager. It attenuates very well and will drop out nicely for a very clear beer after only lagering for a couple of days, which also helps any lingering sulfur smell. A solid yeast, use for any ale you want to have an extra clean finish.

"Very versatile yeast"
By: Jay
Date: January 2, 2008
Beers brewed: Cream ale, American amber ale
Comments: I've brewed about 25 batches now, lots of different styles. I have definitely had the most success with the WLP060 blend. These have always turned out to be my best batches - including a cream ale, a fat tire clone, a summer ale, and a Sam Adams clone. Very versatile yeast, forgiving in warmer temperatures, finishes very clean.

" ... it is a quality yeast to brew with"
By: Tony V.
Date: December 16, 2007
Beers brewed: American IPA
Comments: This yeast created a very clean and tasty IPA. I used 100% fresh homegrown Centennial hops and they came through nicely without overwhelming the malt flavor. It ferments strong and flocs out well. With clean flavors and good performance it is a quality yeast to brew with.

" ... Each batch has been excellent"
By: Joe Bellemore, Michigan
Date: April 13, 2007
Beers brewed: American IPA , American Imperial Stout
Comments: For my last brewing session, the trip to the local home-brew shop turned out to be a disappointing one; they were out of California Ale yeast! Having been a chef for numerous years, my system of recipe formulation coincides with beer-making--If it works don't change it. Since I only brew 4-5 times a year I seriously considered canceling my brewing session, but opted to use the American Ale yeast blend instead. After primary fermentation, secondary, dry-hopping, and five days in the bottle, I couldn't wait any longer to try it. It still needs more carbonation but the flavor/aroma profile between hops and malt was phenomenal! Since I am not a big fan of lager beers, I was afraid of how it would affect the finished beer. I am very pleased with the balance of this yeast and can't wait to try the stout when its finished. CHEERS! - To superb yeast and excellent home-brew!

FAQ for this yeast
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I made two starters, 1 pint with around 50 gram of spray malt each. They are 42 hours old. 010 seems to be active, is cloudy and is white on top of the wort. 060 seems to be finished or has not been active. 060 was not very active on the top after 10 hours but it was cloudy and now it is clear. Could it be that 060 is finished since there are yeast in the bottom and 010 started slowly?

WLP010 is a top cropper, it forms a nice head on the top of the fermentation, very traditional ale yeast trait. WLP060 has some lager yeast, which ferments from the bottom, and will pull down the ale yeast with it. So both are fermenting active and normal, just a good example of yeast differences.