WLP001 California Ale Dry Yeast – White Labs 11g. pack
WLP001 California Ale โดดเด่นด้วยกลิ่นรสแบบสะอาด นิยมใช้กันอย่างมากในสไตล์ที่ต้องการให้รสชาติอื่นโดดเด่น เช่น Hoppy beers
ระดับการเปลี่ยนน้ำตาลเป็นแอลกอฮอล์ดีแม้ความเข้มข้นของน้ำตาลสูง นอกจากนี้ WLP001 ยังซึมซับ diacetyl หลังหมักได้อย่างรวดเร็ว
White Labs ใช้เวลาหลายปีในการวิจัย พัฒนา และทดลองการผลิตยีสต์แห้งเพื่อให้ได้คุณภาพที่บริษัทฯ มั่นใจ
จนในที่สุดได้ส่ง WLP001 California Ale แบบแห้งออกสู่ตลาด โดยความร่วมมือของ Lallemand Brewing
แม้จะมียีสต์แห้งจากหลากหลายแบรนด์ที่มีต้นกำเนิดจาก California, USA ซึ่งแต่ละแบรนด์อ้างคุณสมบัติที่คล้ายกับ WLP001
แต่ WLP001 California Ale เป็นสายพันธุ์แท้ดั้งเดิมเพียงตัวเดียวในตลาด
White Labs มั่นใจว่าให้ผลลัพธ์ที่แตกต่างน้อยมากเมื่อเทียบกับยีสต์น้ำ WLP001 California Ale ของ White Labs เอง
WLP001 California Ale เป็นหนึ่งในสายพันธุ์ที่ได้รับความนิยมมากที่สุดในโลก และเป็นยีสต์ที่ขายดีที่สุดของ White Labs มาตลอด
White Labs wouldn’t be here without our first yeast strain produced in 1995, WLP001 California Ale Yeast®.
This strain is a favorite in our collection and is used in some of the best beers around the world.
WLP001 California Ale is famous for its clean flavors and hardy fermentations and is known for its use in hoppy beers. It accentuates hop flavors and aromas and attenuates well, even for high-gravity beers. A higher-than-average attenuation leads to drier beers as well as medium flocculation to leave a clean and crisp beer. With a healthy pitch and yeast, WLP001 is also quick at reabsorbing diacetyl.
- Best-selling yeast
- Can be used in almost any style of ale (from IPA to kölsch)
- Beautifully accentuates hop flavors and aromas
Over a decade ago, we sought to produce a dry White Labs strain to support the growing interest in dry brewing yeasts. During that quest, we found that there wasn’t a good opportunity to make the dry yeast we wanted to make, one we could 100% stand behind.
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 WLP001 California Ale Yeast®, the most popular brewing strain in the world.
Now you may ask, “Are your dry and liquid yeast the same?” Yes, and no. This strain is indeed WLP001 California Ale Yeast® and can be verified by genetic identification. 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.
Providing the most flexible options for brewers has always been important to us, and we’re excited to offer another choice when it comes to yeast.
Top Benefits of White Labs WLP001 California Ale Dry Yeast
Performance You Can Rely On. High live cell count and highly shelf-stable result in consistent fermentation performance with every batch.
Convenience of Production Planning. Extensive shelf life allows you to keep inventory on hand. Ensure your scheduling, planning, and those unforeseen issues like stuck or slow fermentations are stress-free.
Easy to Use. No rehydration or wort aeration is necessary due to the high sterol content and simple measurements of pitch rate by weight for hassle-free fermentations.
Gluten-Free. Propagated using beet molasses and is 100% gluten-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.
Part No: WLP001
Part Name: California Ale Yeast®
STA1 QC Result: Negative
FREQUENTLY ASKED QUESTIONS – WLP001 Dry California Ale Yeast
How does White Labs WLP001 Dry California Ale Yeast compare to other similar strains?
Most dry yeasts are produced in a conventional process with propagation, drying and quality control, including WLP001 California Ale Yeast and you will get the same quality, viability and performance you would expect from an active dry yeast.
WLP001 California Ale Yeast is genetically distinct from other strains of similar origin, making this the only California Ale Yeast out there. Our dry yeast is also tested using proprietary qPCR methods, allowing for higher sensitivity for potential wild yeast contaminants. Using WLP001 Dry California Ale Yeast, you will get the craft industry’s most popular strain, known for its clean and robust fermentations, along with the confidence of the uncompromising White Labs quality control standards.
What is the cell count?
The viable cell count is generally 5-10 x 109 cells per gram and a minimum of 5 x 109 cells per gram.
What is the viability?
Dry yeast viability is generally expressed in the number of viable cells per gram rather than as a percentage, like liquid yeast. White Labs Dry Yeast typically contains 60-80% viable yeast with a minimum of 5 x 109 viable cells per gram. The remaining dead yeast provides nutritional value in fermentation, including sterols, nitrogen, and vitamins.
What are the sizes you offer in dry?
White Labs Dry Yeast are available in Professional (500g) and Homebrew (11g) sizes.
How much yeast do I need?
We recommend 0.5-1g of dry yeast per Liter of wort up to 18° Plato.
500g → 5-10hL
11g → 20L/5 gallons
To get specific pitch rate recommendations, see our yeastman.com pitching rate calculator and select Dry Yeast.
How should I store it?
While dry yeast can be stored at room temperature for short periods of time, we recommend storing all dry yeast refrigerated (36º-40ºF/2º-4ºC) to maintain the appropriate shelf life.
Is it gluten-free?
Yes, the yeast is grown on molasses, so it is gluten-free.
Is it organic?
No, it is not.
Why is the color different from lot to lot?
There are color variations, but they have no impact on the yeast’s performance or the beer’s flavor. These variances are mainly caused by variations of raw materials (molasses) and, to a lesser extent, pH towards the end of propagation.