MFG & #
| Type
| Description | Substitution |
| White Labs WLP800 | Pilsner Lager
| Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
| Wyeast 2001 Urquell |
| White Labs WLP802 | Czech Budejovice Lager
| Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
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White Labs WLP810
| San Francisco Lager
| This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. | Wyeast 2112 California Lager Yeast
|
| White Labs WLP820 | Oktoberfest/Märzen Lager
| This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. | Wyeast 2206 Bavarian Lager Yeast |
| White Labs WLP830 | German Lager
| This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
| Wyeast 2124 Bohemian Lager Yeast
|
White Labs WLP833
| German Bock Lager | From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
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White Labs WLP838
| Southern German Lager | This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
| Wyeast 2308 Munich Lager Yeast
|
White Labs WLP840
| American Lager | This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
| Wyeast 2007 Pilsen Lager Yeast
|
White Labs WLP862
| Cry Havoc Lager / Ale
| When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning. | - |
White Labs WLP885
| Zurich Lager Lager | Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
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White Labs WLP940
| Mexican Lager
| From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.
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