WLP037 Yorkshire Square Ale Yeast

Specialty strain from The Vault

Ale

This yeast produces a beer that is malty and well balanced. Expect toasty flavors with malt-driven esters. Highly flocculent and a good choice for English-style pale ales, brown ales, and milds.

Used in the White Labs Tasting Room for certain ale recipes, including stouts and American ambers. Visit tastingroom.yeastman.com, and search under the appropriate "strain #" for more details.

**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP037 Yorkshire Square Ale Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.

At White Labs, we do everything possible to detect for undesired organisms within our process and cultures. The strains we carry with known Saccharomyces cerevisiae var. diastaticus genetics have been researched and validated to perform without excessive over-attenuating, which is possible through our nearly 25 years of experience paired with our internal and external fermentation data.**

To read more about Saccharomyces cerevisiae var. diastaticus, click here.

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Characteristics

Attenuation:

68.00-72.00

Flocculation:

High

Alcohol Tolerance:

Medium - High (8 - 12%)

Optimum Fermentation Temperature:

65.00-70.00

Style Performance

Style performance is a listing of styles made with WLP037 Yorkshire Square Ale Yeast.

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

"WLP 037"

By: Barney | Date: Jul 6, 2015 | Beer(s) Brewed: Yorkshire Pale Ale and Yorkshire Bitter

This yeast has very high oxygen requirements, if you dont get it right you will have all kinds of problems.

strange esters
long lag time
slow fermentation
poor clarity
poor sedimentation

If you do get it right you will have a cracking 10 day cycle yeast which is an awesome top cropper and can be reused, worry free, for up to 50 generations.

It suits the slightly drier Norther Bitters rather than the sweet crystal Southern Bitters.

"Hmmmm...."

By: Zach | Date: Apr 19, 2015 | Beer(s) Brewed: Northern English Brown

Brewed an English nut brown, made a big starter, fermented on the low end of fermentation temp range...got quite the same thing as Andy, super phenolic, quite dry (84% attenuation), and this weird apple ester thing going on...not pleasant at all considering I was expecting a nice brown ale...got my hopes up high for this yeast and it let me down, we'll see if it improves in the bottle.

"Tis a Fine Belgian Pale, but Tis No Bitter..."

By: Andy | Date: Jan 6, 2015 | Beer(s) Brewed: English Special Bitter

Brewed what was supposed to be a Special Bitter with 95% Halcyon malt and a touch of British 55L crystal. I pitched a 1L starter of this yeast and fermented at 68F. Exceptionally phenolic and very apple/over-ripe pear ester dominate. The beer turned out way more like a Belgian Pale than a bitter. It also didn't flocculate very well at all. I won't be using this strain again... except if I want to brew another Belgian beer maybe....

"Hmmmm...."

By: Zach | Date: Apr 19, 2015 | Beer(s) Brewed: Northern English Brown

Brewed an English nut brown, made a big starter, fermented on the low end of fermentation temp range...got quite the same thing as Andy, super phenolic, quite dry (84% attenuation), and this weird apple ester thing going on...not pleasant at all considering I was expecting a nice brown ale...got my hopes up high for this yeast and it let me down, we'll see if it improves in the bottle.

"Tis a Fine Belgian Pale, but Tis No Bitter..."

By: Andy | Date: Jan 6, 2015 | Beer(s) Brewed: English Special Bitter

Brewed what was supposed to be a Special Bitter with 95% Halcyon malt and a touch of British 55L crystal. I pitched a 1L starter of this yeast and fermented at 68F. Exceptionally phenolic and very apple/over-ripe pear ester dominate. The beer turned out way more like a Belgian Pale than a bitter. It also didn't flocculate very well at all. I won't be using this strain again... except if I want to brew another Belgian beer maybe....

"Excellent 'Landlord' yeast"

By: Allan | Date: Dec 30, 2014 | Beer(s) Brewed: Bitter, porter

I've made a bit of a hit brewing a slightly more hoppy TT Landlord clone with this yeast, the only yeast to use for Yorkshire beer in my view. The yeast behaves a little differently to the more well known English yeasts, but learning to handle different yeasts is part of being a real brewer. I also like it in Porter. Now if only I can also get close to Black Sheep...

"Makes a Superb Brown Ale!"

By: Olan Suddeth | Date: Aug 15, 2013 | Beer(s) Brewed: Northern English Brown Ale

Absolutely *love* this yeast. Makes a delicious malty brown ale with a pleasantly dry finish. The recipe I use has a touch of smoked malt, and it just plays wonderfully. Very subtle esters give a clean profile without being boring. Man, do I wish this yeast was available year round!

"Vigorous top fermenter ..."

By: David Wrigley | Date: Nov 20, 2012 | Beer(s) Brewed: N. English Brown

Made OG 1.049 Brown ale. Used 2 liter starter for 12 gallons. Vigorous top fermenter at 69 degrees F. Great tasting beer with lot of similarities to Sam Smith's.

"... allow for ample headspace ..."

By: Jack P. | Date: Nov 20, 2012 | Beer(s) Brewed: Porter

Very vigorous top fermenter. I split a 10 gallon batch into two carboys, five gallons in a 6 gal and five gallons in a 6.5 gal. The 6 gal carboy overflowed considerably. The 6.5 gal just barely contained the krausen. Consequently, the overflowed half finished much higher (1.017 vs 1.013 in the 6.5 gal) because I lost a lot of healthy yeast off the top. Definitely allow for ample headspace with this one. Otherwise, a great yeast, great malt character, and big unique esters.

"(Not such a) short summary"

By: Jim Graham | Date: Nov 20, 2012 | Beer(s) Brewed: English Northern Brown (Nut Brown) Ale

Short summary: if you want a truly fine Nut Brown Ale, this is one of the two best yeasts I've found (the other being WLP-007) for a Nut Brown ale. But it WILL need a bit of aging (see below). When I brewed this one, while it was in the fermenter, I thought I smelled some "bad" smells (medicinal, or close to it). When I sampled it (from the hydrometer tube) at kegging, I tasted what I'd smelled, but by that point, had already read online that this yeast will initially produce this aroma/flavor, but with a bit of age (5 days in the case of my nut brown), it fades into the background and becomes a flavor contributor, instead of a detriment. And that is EXACTLY what it did. This nut brown has a combination of flavors from the grain (which this yeast seems to really emphasize), the yeast (a LOT of complex esters with flavors I don't even KNOW how to describe, including a fantastic nutty character), and hops to balance it all out. But, based on previous brews, in my opinion, the 037 is critical in this balance, as its flavors really pull everything else together. I am now debating on using this yeast for my oatmeal stout, which has ALWAYS been done with Brewtek CL-170. Ahhh, decisions, decisions.... :-) Very nice yeast, but remember, patience! Oh, one other thing. HIGHLY flocculent. When this yeast stops (and drops out), it stops about the same way a car does when it hits a 200 ton concrete wall. It started up (6 gallons with a 300mL starter, started from slant-->10mL-->300mL) in roughly 12 hours from pitching the yeast, and ran at full speed until it finished, at which point it stopped cold and flocculated out literally overnight. Wonderful yeast....

"Year-round please!"

By: Pat Ryan | Date: Nov 20, 2012 | Beer(s) Brewed: Northern English Brown Ale

I'm in love with this yeast. It has taken my brown ale to the next level. I wish this yeast was available year round!

"Quality English style ales on tap"

By: BigB | Date: Nov 20, 2012 | Beer(s) Brewed: Oatmeal Stout

WOW! What a fantastic yeast! This one should be in the regular line up. I cannot think of a better yeast for quality English style ales. In my case, I was trying to get a yeast that would help me replicate a Samuel Smith Oatmeal Stout... It was PERFECT! I just wish the yeast was available more often than 2 months out of the year.

"Fantastic Yeast, love it"

By: Greg Warren | Date: Nov 20, 2012 | Beer(s) Brewed: Special Bitter

Fantastic Yeast, love it, I wish WL would make this a year round offering that way I wouldn't have to freeze this yeast for months where I can't get it. Pretty sure this is the Timothy Taylor strain.

"Super dry ... "

By: JRfromMO | Date: Nov 20, 2012 | Beer(s) Brewed: ESB and Irish Red Ale

I got 88.5% attenuation with this yeast while brewing an ESB. OG: 1.061 FG: 1.007. Super dry, almost a little too dry for the style. Wasn't expecting that. Also brewed an Irish Red Ale with 99.2% attenuation. OG: 1.053 FG: 1.004. Again, almost to dry for the style. I must have got a super vial or something. No esters, pretty clean, almost a little medicinal. I split a 10G batch up one with WLP037 and WLP004. WLP004 has no off flavors. Don't know if I'd use it again.

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WLP037 Yorkshire Square Ale Yeast

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"WLP 037"

"Hmmmm...."

"Tis a Fine Belgian Pale, but Tis No Bitter..."

"Hmmmm...."

"Tis a Fine Belgian Pale, but Tis No Bitter..."

"Excellent 'Landlord' yeast"

"Makes a Superb Brown Ale!"

"Vigorous top fermenter ..."

"... allow for ample headspace ..."

"(Not such a) short summary"

"Year-round please!"

"Quality English style ales on tap"

"Fantastic Yeast, love it"

"Super dry ... "