$8.75

$8.75

$8.75

$8.75

$8.75

$8.75

$8.75

$8.75

$8.75

BELGIAN SAISON II YEAST -WLP566
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
 
Attenuation: 78 - 85% 
Flocculation: Medium
Optimum Ferment Temp: 68-78°
Alcohol Tolerance: Medium
BELGIAN SAISON I YEAST  - WLP565
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.
 
Attenuation: 65 - 75% 
Flocculation: Medium
Optimum Ferment Temp: 68-75°
Alcohol Tolerance: Medium
BELGIAN ALE YEAST - WLP550
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
 
Attenuation: 78 - 85% 
Flocculation: Medium
Optimum Ferment Temp: 68-78°
Alcohol Tolerance: Medium - High
BELGIAN STRONG ALE YEAST - WLP545
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
 
Attenuation: 78 - 85% 
Flocculation: Medium
Optimum Ferment Temp: 66-72°
Alcohol Tolerance: High
ABBEY IV ALE YEAST - WLP540
Seasonal Availability: Jul - Aug. An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). Note: This strain benefits from extra oxygenation
 
Attenuation: 74 - 82% 
Flocculation: Medium
Optimum Ferment Temp: 66-72°
Alcohol Tolerance: High
ABBEY ALE YEAST - WLP530
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
 
Attenuation: 75 - 80% 
Flocculation: High - Medium
Optimum Ferment Temp: 66-72°
Alcohol Tolerance: High
MONASTERY ALE YEAST -  WLP500
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. (Formerly known as Trappist Ale Yeast)
 
Attenuation: 70 - 80% 
Flocculation: Medium - Low
Optimum Ferment Temp: 65-72°
Alcohol Tolerance: High
HEFEWEIZEN IV ALE YEAST - WLP380
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Attenuation: 73-80% 
Flocculation: Low
Optimum Ferment Temp: 66-70°
Alcohol Tolerance: Medium

$8.75

BELGIAN WIT ALE YEASTS - WLP400
lightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. 
Attenuation: 73-80% 
Flocculation: Low
Optimum Ferment Temp: 66-70°
Alcohol Tolerance: Medium
AMERICAN HEFEWEIZEN ALE YEAST - WLP320 
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Attenuation: 75-80%
Flocculation: Medium
Optimum Ferment Temp: 65-70°
Alcohol Tolerance: Medium-High

$8.75

HEFEWEIZEN ALE YEAST - WLP300
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76% 
Flocculation: Low
Optimum Ferment Temp: 68-72°
Alcohol Tolerance: Medium

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