essential White Labs yeasts

Posted on October 28th, 2008 by John Little

If you’re looking to stock up on some White Labs yeast to keep in your fridge over the next 4 to 6 months because you plan to brew alot (Julie !!!), here’s my recommended list of essentials:
WLP001 California Ale Yeast
WLP002 English Ale Yeast
WLP007 Dry English Ale Yeast
WLP028 Edinburgh Scottish Ale Yeast
WLP029 German Ale/ Kölsch Yeast
WLP036 [...]

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White Labs vs. Wyeast Yeast Strain Comparisons

Posted on January 7th, 2008 by John Little

These Yeast Strain Comparison Tables were produced by Kristen England, BJCP Continuing Education Director. The information is very helpful. Thanks for doing the work Kristen!
For example, we can see that White Labs WLP029 (German Ale/Kolsch Yeast) is from PJ Früh, Köln, whereas the origin of Wyeast 2565 (Kölsch) is Weihenstephan 165, Köln (Päffgen?). [...]

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illustration of starter lag time

Posted on July 19th, 2007 by John Little

Many have seen the MB Raines article on Yeast propogation. In the chart below, it is suggested that the optimum time for pitching is 18 hours after making the starter.

JZ agrees:
Wyeast says starters reach their maximum cell density within 12-18 hours, which sounds about right to me. Some sources suggest that maximum cell densities are [...]

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Filed under: Starters, Yeast

White Labs on Biere de Garde Yeast

Posted on July 12th, 2007 by John Little

I sent the email below to White Labs a few weeks ago and got this response. I was surprised. I don’t recall seeing anything about Brett in a Biere de Garde in Farmhouse Ales.
From: John Little
Sent: Monday, June 11, 2007 1:57 PM
To: info@whitelabs.com
Subject: best yeast for Biere de Garde?
Farmhouse Ales highly recommends WLP003 (German Ale [...]

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Filed under: Biere de Garde, Yeast

Airlock vs. Aluminum Foil on a Starter Flask

Posted on July 6th, 2007 by John Little

It is my position that an airlock is not necessary on a yeast starter flask and indeed may be counterproductive. An airlock may be counterproductive because oxygen is necessary for maximum yeast growth (but I may not be stating that point adequately).
Sanitized aluminum foil adequately covering the opening of a flask will allow oxygen into [...]

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Filed under: Starters, Yeast