We have the new WLP 862 White Labs Yeast.
Signature strain licensed from Charlie Papazian that can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. 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. Attenuation: 66-70%. Flocculation: Medium to Low. Optimum Fermentation Temperature: 68-74º. 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. Sulfur aroma compounds may be produced, but usually dissipate with time. Good yeast for bottle conditioning. Attenuation: 66-70%. Flocculation: Low. Optimum Fermentation Temperature: 55-58º. Optimum Lagering Temperature: 32-37ºF.

This entry was posted on Monday, August 6th, 2007 at 8:01 am and is filed under Homebrewing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.