WLP066 London Fog Ale Dry Yeast – White Labs 11g. pack

WLP066 London Fog Ale Dry Yeast โดดเด่นด้วยกลิ่นรสผลไม้เมืองร้อน สัมผัสนุ่มนวลพร้อมทิ้งความหวานในรสสัมผัส

ตกตะกอนน้อยเมื่อหมักเสร็จ ให้ความขุ่นแบบที่นิยมใน Hazy IPA

White Labs นำ WLP066 London Fog Ale ซึ่งเป็นหนึ่งในสายพันธุ์ยอดนิยมที่สุดในการทำ Hazy IPA มาทำเป็น Dry yeast ครั้งแรก

โดยสายพันธุ์นี้ให้ผลิตภัณฑ์จากการหมักที่โดดเด่นด้วยกลิ่นรสผลไม้เมืองร้อนหลากหลาย อาทิ สัปปะรด เกรปฟรุ๊ต พร้อมทั้งทิ้งรสหวานในเนื้อสัมผัส

ช่วยเพิ่มความนุ่มนวลในเนื้อเครื่องดื่ม และช่วยเพิ่มสมดุลกับความขมและรสชาติจากฮอป ทำให้ยีสต์สายพันธุ์นี้เป็นที่นิยมอย่างมากในการทำ Hazy IPA ในปัจจุบัน

London Calling! White Labs is excited to bring you Premium Active Dry WLP066 London Fog 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!

Now you may ask, “Are your dry and liquid yeast the same?”  Yes, and no.  This strain is indeed WLP066 London Fog 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.

ATTENUATION :
75% – 82%

FLOCCULATION :
Low to Medium

ALCOHOL TOLERANCE :
Medium (5-10%)

FERMENTATION TEMPERATURE :
64° – 72° F
17° – 21° C

Top Benefits of White Labs WLP066 London Fog 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: WLP066
Part Name: London Fog Ale Yeast®
Category: Yeast
STA1 QC Result: Negative

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.