White Labs is entering its 30th year of business in 2025, and we can only thank our customers and dedicated team members for this longevity. We are proud to be part of the fermentation world and everyone involved who strive for greater flavor and performance in everything they create. We hope our experience, knowledge and…
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Stop Diacetyl in its tracks Prevent the Formation of Diacetyl during Fermentation. What is Diacetyl? Diacetyl formation is a natural byproduct of yeast fermentation. When yeast consumes sugars, it creates amino acids, mainly valine; meanwhile, α-acetolactate is created as a byproduct of amino acid metabolism. Excess α-acetolactate leaks out of the yeast cell and is…
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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…
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Enzymes are a fundamental part of the brewing process, mediating steps as vital as sugar and flavor extraction from raw materials or off-flavors removal in the final product. Different enzyme families are responsible for different tasks in the brewing process, and the careful manipulation of temperature and pH allows the brewer to choose which enzymes…
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Enzymes are a fundamental part of the brewing process, mediating steps as vital as sugar and flavor extraction from raw materials or off-flavors removal in the final product. Different enzyme families are responsible for different tasks in the brewing process, and the careful manipulation of temperature and pH allows the brewer to choose which enzymes…
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One topic of active study and discussion in yeast circles recently is the hybridization event that led to the creation of lager yeast strains as we know them. Much research has focused on lager strains, and the extensive White Labs lager collection has been at the core of many of such efforts. Check out our…
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While White Labs PurePitch® Next Generation for Homebrewers comes with the cell count for a foolproof fermentation every batch. By pitching the same cell count every time creates a better likelihood of having the same beer flavor profile and fermentation timeline. Yet there are times when you may want or need to make a yeast…
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Yeast has a complex nutritional requirement. Conversion of wort sugar to alcohol is not just one chemical reaction. Hundreds of chemical reactions occur inside a yeast cell. A yeast cell can be thought of as a “bag of enzymes”. Each enzyme catalyzes a different chemical reaction. Each enzyme also has specific mineral requirements for optimum…
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Biotransformation If you have been paying attention to the brewing world at all, you have heard the term “biotransformation''. Biotransformation refers to the interaction of yeast with hop compounds during fermentation. New research has emerged showing yeast to have the capacity to change various hop compounds into aromatic compounds that previously were not present, an…
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For the first time, Tripping Animals Brewing in Doral, FL is giving you access to one of their hottest house strains! We’re so excited to partner with our passionate and creative friends at Tripping Animals to bring you WLP6420 Acid Tripp, the ultimate blend of organisms perfect for your next kettle sour. This proprietary house…
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Fermenting a High Gravity beer is always challenging endeavor due to high levels of alcohol, which are toxic to yeast cells, and monstrous amounts of sugars for the yeast to consume. This can lead to stuck fermentations, fusel alcohol off-flavors, and other problems. We dug deeper into brewing a >25 Plato beer to find out…
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Free Amino Nitrogen (FAN) is a critical parameter in beer analysis that leads to healthy fermentation, and, thus better beer quality. It is a measure of the concentration of amino acids and small peptides that are essential for yeast metabolism. In simpler terms, it indicates the amount of food available for yeast, helping them convert…
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Recently we’ve worked on a method to categorize our yeast strain's alcohol tolerance level more accurately. We developed a standardized method to give brewers a more quantifiable description. In this procedure, we use a media such as YPD and add ethanol in various percentages in a 96-well plate. Yeast is inoculated in each well at…
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