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WHC Liquid Yeast

WHC Liquid
£7.99
In stock
1
Product Details
Brand: WHC Labs

WHC LAB LIQUID YEAST PITCHES

Designed to be direct pitches. Meaning no starter required. Perfect for a quick and hassle-free brew day! Full Yeast Specs HERE


BREXIT. Produces a fruit punchbowl aroma. Beers tend to have silky smooth mouthfeel and juicy aroma and when this yeast is used. Beer Styles: NEIPAs, Pale Ales, West Coast IPAs. Comparative Strains: London Fog. Flocculation: Medium to medium high, Attenuation: 65-70%, Temperature: 18-21°C

BUBBLEGUM. A great and versatile Belgium liquid yeast strain. It is highly flocculant and produces bubblegum, toffee and spicy phenolic aroma. Great for producing saisons without using diastaticus strains you can combine with glucoamylase in the mash to dry out the beer more. Beer Styles: Belgian Ale, Belgian Pale Ale, Saison. Comparative Strain: Belgian Ardennes, Gnome, Belgian Ale. Flocc: Medium to High. Atten: 73-77%. temperature 18-24c

FRUIT BOWL. A blend of yeasts picked for their ability to produce a complex fruit ester profile. This is a beautiful combination for your pale ales and IPA's. Beer Styles: Pale Ales, IPAs, NEIPAs and Red Ales. Comparative Strains: London Ale 3, Juice. Flocculation: Medium, Attenuation: 74-76%, Temperature: 19-21°C

FUNKY PINEAPPLE A very interesting yeast to experiment with. Produces powerful tropical fruit flavours at normal ale temperatures. At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain. STA1 positive, promoter region negative. Flocculation: Low. Attenuation: 73-80% (OUT OF STOCK)

HOP UNLOCK. Naturally cultivated to have a strong IRC7 activity, it also produces a large amount of beta-glucosidase that is involved with biotransformation. The yeast in itself produces a very powerful tropical ester flavour profile similar to Saturated or Sanders. Beer Styles: Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs. Flocculation: High, Attenuation: 73-77%, Temperature: 17-21°C, ABV tolerance 12% Best Before 20/3/24

JUICE MACHINE. A blend of yeasts that produces delicate citrus, apricot and grapefruit esters. Beer Styles: NEIPAs, Pale Ales, West Coast IPAs. Flocculation: Low-Medium, Attenuation: 73-77%, Temperature: 18-21°C

LAX. A clean versatile strain isolated from a famous west coast microbrewery. With little ester production, it allows New World Hops to take center stage. Beer Styles: Pale Ales, West Coast IPAs, Red Ales, Stouts, Imperial Stouts, Brown Ales. Comparative Strains: WLP001. Flocculation: Medium to medium-low, Attenuation: 73-80%, Temperature: 16-22°C Best Before 20/3/24

LEDERHOSEN. A bock yeast strain. Beer Styles: Bocks, Lagers, Helles. Comparative Strain: German Bock, Ayinger. Temperature: 8-13c

SANDERS. The yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas. Beer Styles: NEIPA, Pale Ales, West Coast IPA, Red Ales, Stouts, Imperial Stouts, Brown Ales. Comparison: Vermont, Conan, Burlington. Flocculation: Medium, Attenuation: 73-77%, Temperature: 16-21°C

SATURATED. Top Cropping yeast from Boddingtons, the best yeast for a NEIPA? Juicy. Beer Styles: NEIPAs, Pale Ales, West Coast IPAs,Stouts, Imperial Stouts, Brown Ales. Comparative Strains: London Ale 3, Juice Best Before 20/3/24

TROPICAL PARADISE. The lower attenuation and very high glycerol production produces beers with a high amount of body and fullness. If your looking for a thick IPA this is the yeast for you. This yeast has been selected for improved biotransformation, ester production above other strains selected for NE styles such as London Three, Vermont etc. In bench top trials this yeast has displayed the highest biotransformation we have ever seen from a yeast strain. Tasting notes for this yeast include Pineapple, Mango, Apricot and Peach. Beer Styles: IPAs, NEIPAs, Non-alcoholic, Pale Ales, Porters, Red Ales, Session IPA, Stouts, West Coast IPAs. Flocculation: Low-Med, Attenuation: 63-98%, Temperature: 19-23°C Best Before 20/3/24


KVEIK PITCHES:

EBBEGARDEN (Valkyrie).Another fruity Kveik! This one produces a nice guava aroma. This strain enhances bitterness, for this reason, it is recommended not to use any bittering hops. Beer Styles: IPAS, NEIPAs, Red Ales, Double IPAs. Flocculation: High, Attenuation: 70-80%, Temperature: 31-37°C

FRAMGARDEN. A kveik strain has been selected for its ability to produce big tropical esters, pineapple and mango. With a red apple hint in the background. This liquid yeast isolate is from the Stordal region in Norway. It is highly flocculant farmhouse strain. . Beer Styles: NEIPA, West Coast IPAs, Pale Ales. Flocculation: High. Temperature: 31-37°C

UBBE. Something special! A lager yeast at body temps . Clean lager like aroma and taste. Could also be used for clean styles with no yeast character desired. Beer Styles: Norwegian Lager Yeast. Used for Lager Styles, clean beer styles. WCIPA, Stout, Red Ale. Flocculation: Medium, Attenuation: 73-82, Temperature: 30-37

HORNINDIAL (Bjorn). Great for IPA's and pale ales this yeast produces flavours of tangerine, pineapple and mango. A very high rate of fermentation and flocculation at higher temperatures. Beer Styles: IPAS, NEIPAs, Red Ales, Double IPAs. Flocculation: High, Attenuation: 70-81%, Temperature: 30-35°C

VOSS (Ragnar). This strain produces a dominant orange peel aroma that pairs well with citrusy hops.. A yeast strain isolated from a kveik isolate from the Voss region in Norway. Beer Styles: IPAS, NEIPAs, Red Ales, Double IPAs. Flocculation: Medium-High, Attenuation: 70-82%, Temperature: 33-40°C


Info. Each pouch contains 150ml of live liquid yeast - keep refrigerated but raise to room temperature before pitching or creating a starter culture. Each pouch of WHC Labs yeast is sufficient for a 22/23 litres brew up to 1.065 gravity. For higher gravity/bigger brews make a starter culture or use more than one pouch.

Tip. Kveik needs a good dose of yeast nutrient to be added to the wort, more so than regular yeast. If the wort has a low amount of nutrients the Kveik will stress which will in turn produce a level of esters.

Tip. Ubbe Kveik. Keep the temperature down and add nutrient to get a cleaner ferment. Also, increasing the mash PH produces a crisper lager.

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