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: 55° F
Attenuation: 80%
Hours to get to 50 percent attenuation: 48

Reviews:
Write your own review

"Developed very nicely ... "
By: Blind Pew
Date: Feb. 7, 2010
Beers brewed: Pilsner, Export
Comments: A nice surprise! I got this from my dealer as a replacement for WLP820, and decided to try it. A very fine strain. Smooth, dry, and with a distinct, though not overwhelming, malty aroma. Fresh and clean, but still very tasty. Hop-aromas and bitterness also come through well, excellent balance. Maybe a little bit too much on the dry/tart side for my liking for this style of beer, so I think I will use the WLP820 Oktoberfest/Märtzen for my next pilsner. But that may be just me (or slightly low mash-temp). I did not make a starter, but pitched directly from the vial at around 18C/64F and kept it around 16C/60F until fermentation was evident, which took about 24 hrs. Then moved it to my basement and kept it there (at 2C/35F air temp) for a couple of weeks. Then kegged and kept it at the same temp for another four weeks. Developed very nicely, with quite a lot of sulphur. This does not bother me much, and the sulphur also seems to be reducing steadily, though quite slowly, probably due to the low temp in my basement. I can absolutely recommend this strain. It might not be as dry as 830, but still dry. I mashed out at 66C/150.5F, so a slightly higher mash temp/stiffer mash/more crystal-malt may leave some more sweetness if so wished. Evidently this strain also works very well at low temperatures. The next brew was poured over the yeast-cake from the above mentioned brew and shaken. Fermentation started almost immediately and has been going very steadily on in spite of the low temp.

"The airlock has been bubbling away ... "
By: MJC
Date: Jan. 26, 2010
Beers brewed: Bock
Comments: A relatively new all-grain brewer, this was my first lagering experience. The O.G. was 1.040, the yeast culture was 2 months past its expiration date (I didn't use a starter culture!), and I kept the fermenter at ~50-55 degrees C for the first week. I was depressed that no vigorous fermentation occurred during the first week (although I did periodically see slight "rising" of particulates at the bottom of the fermenter). After exactly one week, however, I was delighted to see much yeast activity. The airlock has been bubbling away for ~72 hours at this point and everything appears fine. After primary fermentation, I will rack to secondary and age the beer in my near freezing garage for the remainder of the winter. I may try to brew another lager and pour it on top of the current brew's yeast cake. In the future, I will definitely make starter cultures for this bug.

" ... more as an experiment than normal practice ... "
By: Mike
Date: Feb. 4, 2009
Beers brewed: bocks and marzen
Comments: I created a 2 quart starter and pitched into a Mai-bock. Two weeks later, I used the same yeast cake to ferment an Oktoberfest. Two weeks after that, a Doppelbock. This was done more as an experiment than normal practice, but the results were quite enlightening. I think if I were to do something like this again, I would wash the yeast first, but it is possible to rack fresh wort on top of a yeast cake that just finished a primary fermentation and get good results.

"Produces a really malty, smooth lager  ... "
By: bearskinboots
Date: November 16, 2007
Beers brewed: Bock, Helles, Doppel Helles
Comments: I pitch and ferment at 48F (ambient temp in the chamber, not within the fermenter) with no sulfur and with full attenuation within two weeks 1.012-1.016 from a 1.060 OG. Produces a really malty, smooth lager, even with only two weeks at 32F. I've used it twice to make a kolsch-like beer as well, letting the ferm temp rise into the low 70s and then lagering for a few weeks and these have been very good.

FAQ for this yeast
Read other FAQs

Check back soon for specific FAQs for this yeast.