New strains and products for 2012

White Labs is releasing many new strains and products for 2012, including a revised Platinum schedule for seasonal strains.

The following strains are new to White Labs for 2012. WLP072 French Ale Yeast has been re-added to the Platinum release schedule but has been offered in the past to brewers and homebrewers.

WLP585 Belgian Saison III
Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
Optimal Temp: 68-75F
Flocculation: Low-Medium
Attenuation: 70-74%
Alcohol Tolerance: Medium

WLP644 Brettanomyces bruxellensis Trois
This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Optimal Temp: 70-85F
Flocculation: Low
Attenuation: 85%+
Alcohol Tolerance: Medium-High

WLP665 Flemish Ale Blend
Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
Optimal Temp: 68-80F
Flocculation: Low-Medium
Attenuation: 80-85%+
Alcohol Tolerance: Medium-High

WLP860 Munich Helles
This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.
Optimal Temp: 48-52F
Flocculation: Medium
Attenuation: 68-72%
Alcohol Tolerance: Medium

News about other new strains and products will follow soon. Updated Dec. 20, 2012.

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