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To all,
New White Labs Seasonal Yeasts now available for September and October.
WLP 039 - Nottingham
WLP 545 Belgian Stron Ale
WLP 885 Zurich Lager


NOTTINGHAM:British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

Attenuation: 73-82%
Flocculation: Medium to High
Ideal Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium

BELGIAN STRONG ALE:
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
Optimal Fermentation Temperature: 66-72F
Alcohol Tolerance: High

ZURICH LAGER
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.

Attenuation: 70-80%.
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Very High

Remember that we ship DIRECTLY FROM WHITELABS to insure 7-day freshness. Other shops may have yeast that is up to 3-1/2 months old!



Matt
The CHI Company

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The CHI Company
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