After several years of research and trials with dry yeast production and fermentation, we finally entrusted our beloved yeasts to a family-owned and operated, experienced yeast manufacturer, with a passion for the industry, just like us: Lallemand Brewing. In collaboration, we brought the yeast strains and uncompromising quality White Labs is known for in a brand new product. This first strain release brings you an authentic dry version of WLPD066 London Fog Ale Yeast®, our most popular hazy brewing strain.
The standardized quality control we perform on our liquid yeast is also the same as what we employ with our dry yeast. The process by which liquid and dry yeast are grown, stored, and used can be different, resulting in some practical differences for brewers and nuances in the flavor and aroma profile of the final product.
London Calling! White Labs is excited to bring you WLPD066 London Fog Ale Yeast®, the most popular strain for Hazy/Juicy IPAs. This strain will deliver pineapple and ruby red grapefruit aromas, with hop balance and some residual sweetness resulting in a velvety mouthfeel. Take your IPA to the next level with London Fog® Today!
High Live Cell Count. Over 3 billion live cells per gram, along with extra nutrition and sterols from cell membrane content of non-viable cells.
Convenience of Production Planning. Extensive shelf life (12-24 months from production date) makes scheduling, planning, and those unforeseen issues stress-free.
Available Anywhere You Brew. White Labs Yeast will now be available for global brewers who had challenges importing liquid yeast, with straightforward and more affordable delivery in dry format.
Easy to Use. Straightforward pitch rates and no rehydration is necessary for a hassle-free fermentation.
Gluten-Free. Propagated on beet molasses and is 100% gluten-free.
All dry yeast should be stored refrigerated to maintain 36°F to 40°F (2°C-4°C) the appropriate shelf life. Dry yeast can be used up to the expiration date printed on the package, 2 years from production date. Once a pack is opened, use the yeast as quickly as possible. An opened pack must be stored refrigerated and used within one week. A re-sealed vacuumed and refrigerated pack can be kept until the end of its shelf life. DO NOT FREEZE
In the final part of our series, We explore How Yeast & Fermentation interact with other ingredients Different ways to establish brand identity through sensory We will develop a comprehensive vocabulary and the ability to clearly communicate fermentation profiles to staff and customers alike In this three part series, feel free to download our slides…
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Many Flavors of Fermentation Series - Part 1 In part 2 of this technical series, we will expand on how to communicate the many flavor of fermentation by exploring ways to describe yeast-influenced flavor/aroma compounds & ways we can influence common off-flavors such as acetaldehyde, diacetyl, and sulfur. Many Flavors of Fermentation Video Playlist Many…
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The ability to effectively communicate fermentation attributes is crucial in the business of brewing. Through this technical series we want to expand on how to communicate the many flavor of fermentation by: Exploring ways to describe yeast-influenced flavor/aroma compounds Learning how yeast can manipulate other ingredients Different ways to establish brand identity through sensory We…
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