Join us as we review the basic process for creating a successful yeast starter.
Larn all about using White Lab's Ferm Flask from creator Troels Prahl.
Representing the first major innovation in yeast cultivation in more than 100 years, San Diego-based White Labs unveils its proprietary FlexCell propagation process, which minimizes its environmental footprint while ensuring the quality and purity commercial brewing customers expect. Instead of growing yeast in traditional stainless steel fermenters, the patent-pending FlexCell process uses a flexible container to propagate the yeast and then packages it in the same material, reducing the risk of contamination to create yeast that has never been exposed to the environment. By growing and packaging the yeast in the same container, the process also eliminates the need to transfer the yeast to a number of containers and ultimately into commercial packaging. By eliminating those steps, the process conserves a considerable amount of water, cleaners, electricity and plastic.
Instead of growing yeast in traditional stainless steel fermenters, the patent-pending FlexCell™ process uses a flexible container to propagate the yeast and package it in the same material, reducing the risk of contamination to create yeast that has never been exposed to the environment. The result of White Labs' FlexCell process is the new PurePitch™ homebrewer-size packaging, which is made from a recyclable, flexible film allowing for increased breathability, reducing the chance of gas buildup and maintaining an optimal environment for the yeast. The new homebrew size packaging will appear in retailer and customer orders starting fall 2014.
Press Release on Wednesday November 11th at Alesmith's new facility for their seasonal beer during San Diego Beer Week. Yeast donated by White Labs. Proceeds benefit veterans of PsychArmor.
August 12th is the anniversary of our patent for our PurePitch technology! Check out Chris White talking about why we are all so proud of the innovation going on at White Labs.
Serial Dilutions - diluting a yeast slurry for cell counting.
Since 1995, White Labs is continuously striving to be the best and most innovative yeast company in the world by advancing fermentation and cultivating community. Hear from White Labs CEO, founder & president Chris White, VP of operations Neva Parker and vice president Lisa White about all we do to make our pure liquid yeast, fermentation products and services available to people across multiple industries.
White Labs COVID-19 Message
White Labs CEO and founder Chris White talks about the challenges facing brewers as the world faces COVID-19.
Wednesday Workshops with White Labs 03.25.20.
Wednesday Workshops with White Labs 04.01.20.
Ean Fakan of Bad Tom Smith Brewery joins Richard Marraccini, JoAnne Joanne Carilli-Stevenson and Erik Fowler of White Labs for a National Beer Day virtual collaboration brew.
Wednesday Workshops with White Labs. 04.15.20 Erik Fowler speaks with Logan Pollard and Skyler Sabin of White Labs Kitchen & Tap in Asheville, NC.
Follow these step-by-step instructions to perform Gram Staining. To learn more, visit whitelabs.com/education
Wednesday Workshops with White Labs. 04.22.20 Kara Taylor presents Building a Lab on a Budget.
Director of Operations, Neva Parker sits down with us for our Wednesday Workshops with White Labs.
25 Years of Professional Brewing with White Labs Founder and C.E.O., Chris White, PhD
Follow these step-by-step instructions on how to perform cell counting/viability testing. To learn more, visit whitelabs.com
Join White Labs as we explore every aspect of homebrewing. Our team brings you content from visiting homebrew legends to the beginner homebrewer’s first trip to the homebrew shop. From recipe development to brew days, we will take you through beer styles, equipment, and most importantly tips and tricks for creating the best beer you can through fermentation! In this episode we follow Jacob Hoover and Erik Fowler as they scour the office and brewery for ingredients for a 2-gallon office ferment.
How warm is too warm? Beer style, strain selection and fermentation profile all play critical roles in yeast flavor production and performance. From kveik to saison strains and kolsch to lager strains, every style and strain have optimal temperature ranges. Join White Labs' Head of Laboratory Operations, Kara Taylor as we cover what happens when you ferment on the warmer side along with some tips and tricks to get the most from your culture by changing your fermentation temperature.
Join White Labs as we explore every aspect of homebrewing. Our team brings you content from visiting homebrew legends to the beginner homebrewer’s first trip to the homebrew shop. From recipe development to brew days, we will take you through beer styles, equipment, and most importantly tips and tricks for creating the best beer you can through fermentation! In this episode, Erik and Jacob explore our recently brewed Tabberer IPAs with WLP001 California Ale Yeast® & WLP008 East Coast Ale Yeast. They talk about which one cooks better with braised onions over some porter infused brats and other fermented condiments.
The impact of microorganisms on beer extends beyond primary fermentation and the creation of ethanol and carbon dioxide. Join Jacob Hoover, White Labs Education Experience Supervisor as he discusses how yeast and bacteria can affect beer throughout service. Dive into common line contaminants and ways to prevent them along with where you might find beneficial organisms used for bottle conditioning and how they may contribute to beer’s flavor, carbonation, and the storage ability.
Join White Labs exploring all topics of brewers yeast and fermentation. Our always expanding list of on-demand courses cover topics ranging from yeast handing to setting up a lab and alternative microbes for producing sour beer.
Choosing the right yeast strain can be the key to making award-winning beer. Join Education Experience Supervisor Jacob Hoover in covering a few key considerations when selecting what strain to brew with whether you are a novice or pro.
White Labs President, Found & CEO Chris White is excited to announce the first can release from White Labs Brewing Co.!
White Labs Kitchen & Tap shows you how to make the classic margarita. Simple, easy to make and a crowd pleaser!
White Labs Kitchen & Tap shows you how to make the classic cocktail: Dark & Stormy. Simple, easy to make, and a crowd pleaser!
White Labs Kitchen & Tap shows you how to make craft beer bbq sauce. Simple, easy to make, and a crowd pleaser!
This blend of nutrients has been specifically designed to create a clean, dry, and clear hard seltzer. SeltzerMax™ has been optimized to provide essential nitrogen, vitamins, and minerals for yeast health resulting in a fast and complete hard seltzer fermentation.
What yeast strain is best for brewing a Belgian Tripel? Here three examples of a Belgian Tripel (well, one not so stylistically accurate) from White Labs Brewing Co.
See our shipping department in action as we work to provide the freshest, liquid yeast possible for your brewery or business!
Understanding how to properly taste beer will help ensure maximum enjoyment. We'll walk you through the process of identifying flavors, aromas, visuals, and more!
Infusing coffee can be a great addition to both dark and light beer styles. Let's take a look at how yeast strain selection can play a role in either accentuating or diminishing coffee flavors infused into White Labs Brewing Co. Breakfast Stout. 5-gallon Breakfast Stout Recipe 9lbs. 4.5oz. - Pale Malt 1lbs. 9oz. - Flaked Oats 9.5oz. - Midnight Wheat (550 SRM) 7oz - Caramel/Crystal (120 SRM) 7oz - Chocolate Malt (450 SRM) Northern Brewer 0.75oz. (25 IBU)I Boil 60min. Whirlfloc Boil 15min. Northern Brewer 0.60oz. (4 IBU) Boil 5min. WLP013 London Ale Yeast or WLP066 London Fog Ale Yeast 1 Package Estimated ABV: 6.0% Estimated OG: 16 Plato Estimated FG: 4 Plato Estimated IBU: 29 IBU Estimated SRM: 36 Mash Temp. 152 ℉ Single Fusion KO 21C to pitch at 19C Ferment at 19C for 3 days, Raise to 21C for 1 day Cold brew/Cocoa nibs mixture let sit 1 day in CO2 purged vessel, add to FV
As mead makers continue to push the boundaries of flavors, gravities and unique substrates the importance of yeast nutrition becomes paramount to a healthy fermentation. Join Billy Beltz of Lost Cause Mead and Devin Tani of White Labs in a discussion moderated by Erik Fowler about proper yeast nutrition and the impact on attenuation, flavor production, and more.
In this episode, Erik homebrews what is supposed to be a high ABV Black IPA but instead gets a hoppy moderate gravity brown wort. Join us as we visit the White Labs analytical lab to discover the root cause of this homebrew gone awry. We’ll sit down with Kara Taylor, White Labs head of laboratory operations to discuss the lab results.
Brewing industry heavyweights Invisible Sentinel and White Labs have combined to develop a solution designed to overcome a common quality control barrier - the fast, accurate and objective detection of microbial contaminants in yeast propagation.
Our White Labs Education & Engagement Curator shares how glassware impacts beer flavor and which beer glass to pair with your beer style.
Erik Fowler and Jacob Hoover, the team behind White Labs TV webshow The Pitch, sit down with Chip Walton, Digital Content Producer at Northern Brewer Homebrew Supply and producer, host, and cat wrangler of the Chop & Brew webshow to geek out about all things homebrew. This group of brewing geeks talk shop about their favorite homebrewing videos from tutorials to failures while gleaning what’s up next in homebrew content!
Our White Labs Education & Engagement Curator shares a look at the difference between ales and lagers through a fermentation lens.
Fall is upon us and the crisp fall air coupled with the recent apple harvest make the perfect time to make (and enjoy) homemade cider! Whether you make a traditional or specialty flavored cider, it can be an easy at-home project for a beginner to advanced cider enthusiasts. White Labs is joined by professional cider maker, “The Brew Babe”, Michelle Pagano to discuss the ins and outs of home cider making.
Pat Fahey, Master Cicerone® and Content Director of the Cicerone Certification Program along with Erik Fowler, Certified Cicerone®, and White Labs Education Manager in a candid talk about yeast and fermentation impact on beer styles and service. From yeast and fermentation kinetics to flavor impact, we will discuss how fermentation knowledge can be applied across a variety of contexts.
What are the secrets that make Hazy IPA such a great style of beer? What yeast strain should you use and why? Join Joe Kurowski, Head of Brewing Operations as he breaks down the fundamentals of the style.
Join us as we visit the iconic homebrew shop Home Brew Mart by @Ballast Point Brewing Company where White Labs sold our first homebrew pitch of yeast over 25 years ago!
Sensory is a critical component for a rounded quality program. Tune in as we’re joined by Lindsay Barr of DraughtLab as we discuss the importance of a sensory panel and common fermentation attributes your panel may see. We will also look at yeast forward beer styles and how to best develop a brand profile around these beers.
Join Nate Smith, Curator of Culture at Wicked Weed Brewing Co. and Jo Doyle, White Labs Education and Engagement Curator, as they discuss fermentation.
2020 has been a year for the books. White Labs has ensured our partnership with our customers through innovation, education and quality through an ever-changing landscape. Join Chris White as we reflect on the initiatives White Labs has taken in our 25th year in business to continue being a partner in all aspects of fermentation. Grab a beer and let’s all toast to a successful 2021!
White Labs celebrates 25 years!
This specialty blend of Kveik yeast and Lactobacillus sp. has been designed to create a unique co-ferment of yeast and bacteria resulting in a mildly fruity and tart beer. Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile. This blend is ideal for beer styles like Berliner weisse, gose, or experimental beers. When fermented at 80°F (27°C) or higher, fermentation can be completed within 72 hours.
Chris White recently spoke about the highlights of Yeast: The Practical Guide to Beer Fermentation in honor of this book being released in Brazil by Editora Krater. The Brazilian version of this book was translated and reviewed by Clado Consultoria , a yeast and fermentation consulting firm.
No beer style is as often discussed as the modern IPA. Joined by Mitch Steele of New Realm Brewing and author of IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale we will discuss how fermentation techniques and yeast strain choice have influenced the IPA from its inception to modern subcategories of the style.
White Labs Education Manager, Erik Fowler sits down with two beverage aficionados to dive into the ins and outs of beer pairing. Gwen Conley and Julia Herz who wrote Beer Pairing: The Essential Guide from the Pros, the quintessential book on all things beer and food pairing, use beer from White Labs Brewing Co. and snacks from Gwen's pantry to cover pairing fundamentals and concepts.
Join Jo Doyle, White Labs Education and Engagement Curator and Kara Taylor, White Labs Head of Laboratory Operations, as they break down a flight of White Labs Brewing Co. beer.
The passion for homebrewing has led to some of the greatest commercial breweries and beers. Join Erik Fowler and Kim Derr of White Labs in a candid conversation with some of California's most inspirational brewers and how homebrewing has remained at the roots of their breweries and ways they still engage with the homebrewing community! This group of brewing experts will spill it all over a beer or two covering topics including: - Techniques or equipment they wish they had known about when homebrewing - Beers and styles that have inspired them (what was your eye-opening beer) - Are there limitations of brewing on a large scale that you didn't worry about while homebrewing - Favorite yeast strains, then and now Whether you're a homebrewer, professional, or beer geek this conversation is not to be missed if you love all things beer! Panelists: Lester, Barebottle Brewing Co. Regan, Local Brewing Co Doug, Societe Brewing Co Andrew, Flatland Brewing
From benchmarking award-winning beers to clearing QC prior to packaging, there are countless points of possible testing. Join Kara Taylor, White Labs Head of Laboratory Operations, as we discuss the top five analyses every brewer should utilize on their beer. From a large brewery to a home brewery, this list offers insight for every level brewer.
Don’t tell, but we brewed this beer because we wanted to drink it. Our favorite seasonal lager, this beer has an elegant dark color with a depth of roasted malts, balanced bitterness, and high drinkability. Enjoy Dark Lager brewed with WLP800 Pilsner Lager Yeast making a clean crisp beer with a dry finish. Or try DarkLager with WLP810 San Francisco Lager Yeast which is traditionally used in a steam beer, this strain produces a clean beer with subtle fruitiness.
White Labs Education & Engagement Curator, Jo Doyle, joins Kyle Brown and Emmet Leahy of Clawhammer Supply Co. for a fun brew day in their Asheville, NC brew studio. In this episode of The Pitch, we’ll see how the brew day went, get the Analytical Lab data and conduct sensory analysis of their quad-split-batch beer.
Troels Prahl, Director of Innovation and MD of White Labs Copenhagen explain the why, what and how of organic yeast. We are pleased to announce that 3 of our most popular yeast strains are now available in organically certified format in the US. WLP001-O California Ale Yeast® WLP002-O English Ale Yeast WLP830-O German Lager Yeast Available in both 0.5L or 2L Pure Pitch. All organic yeast strains are produced by White Labs Copenhagen We source locally produced organic malt extract to create the all-malt wort in which the yeast is propagated using the patented FlexCell™ process All organic yeast strains are identical to the conventional version
Erik Fowler of White Labs and Curtis Davenport of Admiral Maltings dive into the marriage between yeast and malt. The discussion includes crop selection, how the mash affects your carbohydrate profile, and how the yeast choice impacts attenuation and interactions with malt-derived flavors and aromas.
Ensuring your product arrives to your customer as high quality as it was in the brite tank is a difficult and important goal. Join us as we welcome CASK Global Canning Solutions as we discuss how the role canning and packaging can play in beer quality and stability. From dissolved oxygen to microbial stability, we will review top considerations for canning your beer.
Join Jo Doyle, White Labs Education and Engagement Curator for a "on-the-streets" type video where homebrewers are asked questions that spark opportunities for tips and tricks.
Are you speaking the same language as your customers? We are joined by Jeremy Storton of Good Beer Matters to help define what “quality” means to the consumer and how to best equip your staff with the knowledge to not only describe your products accurately but accessibly.
So much care and effort goes into our yeast harvesting process, but it's our team of individuals that truly make the magic happen! Have you ever wondered about the people BEHIND the yeast? Get a fun, inside look at some of our exceptional team members (and their fermentation-related hobbies!)
Are there tips and tricks homebrew shops wish you knew? Are there classic or trending ingredients your LHBS would like you to brew with? Joined by George Thornton of San Diego’s leading homebrew shop, The Homebrewer, we will discuss the ins and outs of homebrewing from the perspective of a local homebrew shop and brewery.
Hefeweizen is one of the styles most defined by yeast and fermentation profile. This classic style has gained Nick Corona, Five Suits Brewing, notoriety in home and pro brewing circles and Nick will join us to discuss the ins and outs of this nuanced style. From defining the style to strain selection and brewing techniques we’ll cover all things hefeweizen!
Fermentation is one of the most important variables in brewing the brewer can control. Selecting the right equipment and designing the correct space for production needs will ensure you have the capabilities to produce the highest quality beer. Joined by Alex Smith of ABS Commercial and Dustin Hauck of Hauck Architecture, we will discuss floor plan to fermentation vessels, yeast brinks, and cellar capacity to arm brewers with the information they should consider when building out cellar space.
Controlling fermentation at home can range from easy to difficult depending on the beer style and yeast strain. From ice water baths and fermenting at ambient temps to dedicated fermentation chambers, there’s a wide range of ways to control fermentation temperatures. Join Sarah Flora of Flora Brewing on YouTube and host of the Brewing After hours podcast to discuss what aspects of fermentation you should focus on when brewing beer at home!
The White Labs FlexPump (Aseptic Transfer System) was designed in conjunction with PurePitch® Next Generation and is a novel solution for pitching yeast. Together, the Aseptic Transfer System and PurePitch® Next Generation provide a safer, cleaner, and more efficient way to pitch yeast in-line.
Behind the scenes of our Hansen Hefeweizen and 20°C IPA canning day! Each four-pack contains two variations of the same beer brewed with all the same ingredients and fermented with a unique strain of White Labs yeast. You can now take the White Labs Brewing Co. experience home with you! Try Hansen Hefeweizen brewed with WLP300 Hefeweizen Ale Yeast; this classic example of wheat beer showcases expression of banana-like aromas with a doughy malt backbone. Or try Hansen Hefeweizen brewed with WLP380 Hefeweizen IV Ale Yeast; this yeast adds a balance between esters and phenols. Clove-like phenols paired with bubblegum-like esters add complexity while complimenting drinkability. Try 20°C IPA brewed with WLP001 California Ale Yeast or WLP090 San Diego Super Ale Yeast for a classic example of a west coast IPA due to its hoppy aroma, pleasant bitterness, and dry finish.
In our second installment of beer style spotlights, we’re sitting down with smoked beer expert, Beer Quality & Education Manager for Orpheus Brewing, Jen Blair. We’ll discuss the historic relevancy of smoke character to beer and how it’s translated into the few styles still brewed today to retain this character.
Introducing a brand new Vault strain. WLP091 Best Coast Hazy Ale Yeast Blend. East vs West has long been a battle... cities,weather, pizza, rap... and now IPAs. Who does it better? Luckily our new Hazy blend will produce amazing hazy beers- coast to coast and beyond. When used in conjunction with new-world modern hops, this blend produces amazing hazy beers by accentuating hop aroma reminiscent of fresh citrus and tropical fruit.
For White Labs, 2021 has been a year of innovation. PurePitch Next Generation and White Labs Aseptic Transfer Station have pushed yeast packaging and pitching into the future. White Labs founder, Dr. Chris White reflects on the past year and how it will revolutionize yeast practice in the brewhouse for the future.
Does your brewery have a lab or have you ever wanted to start one? Why is QA/QC so crucial to the brewing process? We discuss where to start and critical control points of QA/QC testing, various variables one might see in a production brewery, and the next stage in beer quality!
Ever wonder which yeast would go well in a blonde ale recipe? At White Labs, we took the White Lab Brewing Co's concept of using the same base recipe and making the only difference the yeast strain to highlight its importance! In collaboration with Craft Beer Professionals, we went coast to coast from San Diego, CA to Norfolk, VA to see our brewery friends at Three Notch'd Brewing, Makers Craft Brewery, and Elation Brewing to give them the ultimate yeast challenge!! Strain Used - Beer Name WLP022 Essex Ale Yeast - Maker's Craft Towhead Blonde WLP009 Australian Ale Yeast - Elation Golden Road WLP510 Bastogne Belgian Ale Yeast - Three Notch'd Aazard
PurePitch® Next Generation, an evolution of White Labs’ PurePitch® – the most superior and consistent yeast on the market – has been made even better with new packaging powered by FlexCell® Technology for ease of use and a pitch rate resulting in a foolproof fermentation every time! Now available in WLP001 California Ale Yeast®, learn more and order today at whitelabs.com!
Hello, to our followers! If you are new here, let us introduce ourselves. We are White Labs Brewing Co., and our mission is to be a world-class brewery that showcases the impact of yeast and fermentation and provides a high-quality experience focused on customer service, education, and atmosphere. Visit us at our Taproom in Miramar, San Diego, to try our beers or a pizza made with brewer’s yeast! ????????
Is yeast collection & repitching giving you the blues? Take the stress out of yeast handling with the all-new White Labs FlexBrink! The FlexBrink is a durable, single-use yeast collection, storage, and repitching vessel, that allows you to handle your yeast efficiently without expensive equipment or added cleaning. You can use the FlexBrink from the moment of unboxing since each unit is pre-sterilized via gamma irradiation (eliminating the need for sanitizing chemicals!!!). The FlexBrink holds up to 20L of harvested liquid yeast slurry, visible through the vessel’s transparent film, making visual inspection a breeze! Pair our FlexBrink with the White Labs FlexPump for a seamless in-line, aseptic yeast harvesting and repitching process! Bring the FlexBrink to your brewery by visiting Yeastman.com or calling our customer service line.
Our goal was to provide homebrewers with White Labs’ quality yeast in a form that made it more viable and more accessible. So sit down with White Labs CEO and Founder Chris White, Ph.D., and Director of Operations, Neva Parker, to learn why PurePitch Next Generation for Homebrewers is the best yeast for you!
WLP077 Tropicale Yeast is a blend of non-GMO yeast strains that have been carefully selected to aid in the release of bound thiol compounds by targeting high enzymatic B-lyase activity. Providing a balance of tropical flavors and aromas, such as passionfruit, grapefruit, and mango, that’s perfect for a juicy, hazy IPA!
We're all about ????bridging the gap between you and your brewing yeast. In case you didn't know or simply forgot, The Yeast Bay x White Labs Inc makes getting Yeast Bay in your hands easier than ever! All strains now available to order through Yeastman and in PurePitch®️ Next Generation Homebrew (70mL), Nano Bundle (350mL), and Pro (1.75L) packaging! Check out the entire catalog and brew something new today????!
Yeast Essentials 2.0 is a tailored two-day, hands-on workshop that will advance your brewing operations with a more in-depth knowledge of yeast. Get expert guidance on yeast handling best practices and how to troubleshoot fermentation from our experienced staff, including QA/QC techniques, yeast cell counting and viability, and more.
The FlexPump was designed with PurePitch® Next Generation and offers brewers a new and affordable way to pitch first-generation yeast inline. Together, the FlexPump and PurePitch® Next Generation provide a more efficient way to pitch. Easy to use: Portable so you can take it anywhere or mount to your fermenter with tri-clamp fittings. The one-switch operation makes this pump hassle-free. Efficient: Enough speed to transfer a PurePitch Next Generation pouch in under one minute, inline with wort. A simple backflush mechanism allows you to transfer all of your yeast more efficiently. Clean: Simple peristaltic pump, requiring only sanitizing of the tubing between pitches. Connected inline with wort transfer hose, to give you a nearly closed system for yeast pitching. Results: Transferring yeast inline allows for better homogenization of the yeast and wort entering the fermentor resulting in more effective yeast in suspension, shorter lag times, and quicker fermentations.
Are you looking to make your cider stand out from the rest? Yeast can be your unsung hero! Learn about flavor impact from yeast and tips & tricks for a successful cider fermentation from Kara Taylor, Head of Operations at White Labs.
The final countdown????! Wrapping up our cell counting series, we still need to figure out how much yeast we need to pitch for our next brew.
Keys to Better Fermentation with Mitch Steele from @newrealmbrewing! Thanks for the helpful tips, and sounds like some fun research collaborations at White Lab Brewing Co are fermenting away! All of White Labs Brewing Co. fermentation data is open sourced as we learn more about brewing processes and ways to optimize our yeast during fermentation. Visit whitelabsbrewingco.com for more info and stop by our tasting rooms for our favorite flavor experiment!
More Fermentation Tips, this time from Brewmaster Julian Shrago from Beachwood Brewing! Plan accordingly and get your pitching frequency right to have your brewhouse burning and churning???? Check out more of this knowledge at @craftbeerbrew podcast episode 348, Keys to Successful Beer Fermentation with White Labs, Russian River, and Beachwood Brewing!
????We brewed our Hoppy Lager with our friends at New Realm Brewing Co! Our staff and theirs have previously worked together so this brew was just like hanging out with your best friend you haven't seen in awhile. They are some of our favorite brewers, they came with a bunch of fun flavor and brewing ideas, to create some unique renditions of our hoppy lager! Stop by our Tasting Room to try this new experiment! ????A Blend of WLP077 Tropicale Yeast Blend/WLP830 German Lager Yeast vs ????WLP540 Abbey IV Ale Yeast
????️Schedule out your brews for enough yeast for subsequent batches. Depending on yeast strain, beer style, starting gravity and pitching rate. Some cell growth rates can be up to 5-6x! Tune in to more of @craftbeerbrew podcast Ep 348, Keys to Successful Beer Fermentation with White Labs, Russian River, & Beachwood Brewing.
Learn about ways to quantify yeast cost and increase value through simple practices with our Sales Development Specialist, Jacob Hoover. Webinar Will Cover: The Importance of the Yeast Lab Propagation on Quality in Your Brewery How to Strategize Fresh Cultures for Success Best Practices for Harvesting, Storage, & Repitching Quantifying Yeast Cost Yeast Handling Methods to Get the Most Value
Quicken Fermentation Timelines = More Beer Sooner ???? Hear how @russianriverbrewingofficial uses zinc to optimize their brewing processes!
????Our Collaboration with Stone Brewing Liberty Station involves experimenting with the nuance of ????WLP830 German Lager Yeast fermenting at different temperatures. Which style do you prefer, Cold IPA or IPL? Using unique hops, Anchovy, HRC-003, and Mosaic, see how these hop flavors and aromas appear from different interactions with the yeast. Notes of Raspberries, ????Citrus, ????Watermelon, and ????Tropical aromas appear from the collaboration of the hops and yeast as well as friends!
????Diacetyl is a common buttery off-flavor that occurs during fermentation. ????The forced diacetyl test is a quick and easy way to ensure diacetyl and its precursor, alpha-acetolactate, have been sufficiently removed from the beer before cold crashing. ????A quick sensory QA/QC check to ensure delicious beer
????WLP4684 The Yeast Bay House Sour Blend is a complex culture developed over 10+ years of isolation work. ????Each lot consists largely of rotating base strains along with new isolates of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and other wild yeasts. Contains STA1+ components.
????Do you know the Final Gravity of your brew? Check out this quick test to help identify the final gravity/full attenuation potential before the actual fermentation is finished! ????This is particularly helpful when developing new beer recipes, if there are changes in the mash profile, as well as working with new ingredients, including yeast.
Yeast nutrients and enzymes are crucial to successful fermentation. Join Chris White to learn the benefits and how to optimize your fermentation, from beer and distilling to hard seltzer and cider through our FREE Webinar.
Concocted by the mad scientists at White Labs, brewed with a monstrous blend of 96 yeast strains inspired by our team of non-fictional scientists and a spark of innovation. With big, bold aromas and flavors comes an ever-changing flavor utopia built upon delicious complexity. FrankenStout comes to life! Coming to life, the triumphant return of WLP096 FrankenYeast Blend™.????This monstrous mixed culture was created using a variety of all your favorite strains, granting the adventurous brewer the power to revel in experimental glory.
In this episode we're doing a CRAZY yeast experiment - a smash ale, 4 way split batch by separating a single batch of wort into 4 different fermenters and pitching 4 different yeasts. We then taste them side by side to see how much of an impact just the yeast has on the finished beer. The beer we make is fairly simple, just Maris Otter and Zula hops (a new hop!). Our assistant brewer in this video is Jo Doyle, the Education & Engagement Curator at White Labs. She's a BJCP Certified Beer Judge and Certified Cicerone, so she's a real pro when it comes to beer. If you're a fan of White Labs, yeast, craft beer, or homebrewing this video is for you.
We turned to packaging solutions experts at Landsberg Orora to bring you an improved shipping package that outperforms our previous boxes AND is good for the planet.
Introducing the next level of fermentation - inside the development of PurePitch Next Generation. ????Stay tuned weekly for more on the features & benefits of our latest and greatest innovation!????
Description 15 Likes 158 Views 2023 Mar 29 PurePitch Next Generation for Homebrewers makes brewing easy! ???? Access to your perfect pitch rate is simple - the QR code on the back of each package leads you to our pitch rate calculator, providing a fully customizable tool at the touch of your fingertips. ???? And if math isn’t your jam, just follow the guidelines on the package for that foolproof fermentation! ????
PurePitch Next Generation packaging is not just here to look good! ????The beautiful sleek film serves a purpose: keeping your yeast viable as long as possible!????
Is PurePitch Next Generation the best thing since sliced bread? ???? That’s up to you, but we think these pouches are pretty special! Like sliced bread, you know exactly what you’re getting with PurePitch Next Generation Homebrew. Consistent pitch rate = foolproof fermentation.
Cell counting doesn’t need to be intimidating! Make it easy with our new series on some of our favorite cell counting tips and tricks! ???? ????Leave a comment below if you have a great tip to share or if you have cell counting questions and tune in for our next installment!
????Started from the bottom, and we’re counting. Make focusing easy by starting with the slide deck at the bottom and the lowest magnification. That means the only way to go is up! At 10x, a 5x5 grid should appear, at 40x, individual countable squares and cells will be counted. Stay tuned for next installment of cell counting tips!
Light changes everything????Have you tried these 3 quick tips of getting the most optimum light/view for cell counting? Stay tuned for more cell counting tips!
A Law of averages. Cell counting is all about being reproducible and accurate. Save time while still maintaining an accurate count. Perform counts on only 5 of the 25 squares! You’ll multiply by 5 later on to get the 25 squares????
A Law of averages. Cell counting is all about being reproducible and accurate. Save time while still maintaining an accurate count. Choose 2 sides of the border and keep them consistent on all 5 counting squares!
Don’t be so blue????! We have another round of quick tips to make cell counting easier! Check out whitelabs.com under product & services and lab services; we have a bunch of lab supplies ready to be ordered and used! Be on the lookout for more tips and tricks????
When to count and when not to count is the question????? Good SOPs with pictures can help standardize dye color and cell size for staff to differentiate live/dead cells and mother/daughter cell. As long as the team does it the same way, it will lead to more consistent results!
Having trouble counting flocculant strains? Use EDTA at a concentration of 0.01% or 0.5M as a deflocculating diluent to help break up those clumps. Be on the lookout for more cell counting tips ????
Whitelabs.com offers a plethora of lab supplies to start counting or start your own microbiological program. Don’t want to do your own testing just yet, we also offer 3rd party QA/QC analysis through our analytical lab.
I’m not dead yet ???? Why not save a batch of beer by calculating the viability. Viability can help determine if it’s alive enough to be repitched or if it’s time for new yeast. Also keep an eye on the fermentation kinetics as that can also be an indicator for poor performances from yeast generations.
Slurry calculations don’t need to be blurry ????. We’re here to help you figure out how much yeast was counted for a yeast slurry concentration. Just in time for repitching! Watch til the end to see our cheat sheet on the math with a 1:200 dilution ➕➖➗✖️⁉️
????How many yeast cells are you adding to your brew? Is it total number of cells, per volume size of tank, or factoring in both Starting Gravity and Volume? ????Pitch with our PurePitch Next Generation recommendations and stay tuned to learn about other parameters to make some happy yeast!
Have you ever eaten way too much and feel totally bloated? ????Or had way too little food and needed another meal right after? That’s just like yeasts role when introduced to different starting gravities! ????Keep yeast happy by providing enough cells adequate for each brew. This will help control their growth curves as well as reduce some risk of unwanted flavors or even worse stuck fermentations. Happy brewing ????
????How many yeast cells are you adding to your brew? Is it total number of cells, per volume size of tank, or factoring in both Starting Gravity and Volume? ????Pitch with our PurePitch Next Generation recommendations and stay tuned to learn about other parameters to make some happy yeast!
Fermenting on a schedule is all about balance ⚖️ ⬆️Higher temperatures will lead to faster ferments but will also increase esters, fusel alcohols, and other maybe unwanted flavors ⬇️Lower temperatures help reduce some of these flavors and aromas while slowing down cell growth and fermentation timelines We typically recommend starting most ferments at 68F(20C) for ales and 50F(10C) for lagers as a starting point. Just like humans, do you function better at warmer temperatures☀️ or colder❄️? But have you tried a pitching a saison yeast and letting it free rise? How about a Kveik yeast and fermenting hot as it evolved to produce a “clean” beer at higher temps!
❌ DO in a packaged beer. ✅ DO at the beginning of fermentation. Dissolved Oxygen helps allow yeast cells to be hardy and withstand environmental stresses. Adequate DO levels help lead to improved cell growth, improved attenuation, improved fermentation rates as it minimizes cell stress and helps control flavor compounds!
????Improved Yeast Health for Better Fermentations! Zinc Buddy™ comes as a???????? Sterilized, Acidfied, and Ready to Use zinc concentration that stimulates protein synthesis and yeast growth. Resulting in the improvement of yeast viability and overall yeast health. Just mix well before using, spray with sanitizer and carefully pour desired volume of Zinc Buddy™ into the fermenter before or during knockout for adequate mixing with the wort. Learn more at whitelabs.com
Train your yeast like a proper workout regime ????️♂️ Start lower generations at lower gravities, IBU, and color and work your way up! ????Track everywhere your yeast goes from what generation, fermenter, previous beers, viability/previous fermentation timeline and how long it was stored! It’s always good to have a beer in the portfolio that’ll be the “yeast prop” beer, something quick and easy for the yeast with a great yield for beers to come!
????What Fermentation parameters do you track? Gravity and pH, how’s the yeast look and smell, is the lag time longer?
⏰Timing counts! When are you adding your brewing enzymes and nutrients? For proper mixing and homogenization, adding enzymes during knockout with wort being pumped in helps provide adequate physical force to help mix and increase surface area for enzymes to do their thing!
How many generations do you get out of your yeast? ????Check out @craftbeerbrew podcast EP348 for Keys to Successful Beer Fermentations to optimize your yeast generations!
Faster ferments and better attenuation! With better efficiency, Zinc Buddy can help save money on overall ingredients costs ???? and lessen fermentation tank time ⏰! Which means more beer sooner ???? Check out the benefits of Zinc Buddy at whitelabs.com and try it in your next brew day????
✅Reach proper and accurate levels of zinc for fermentation by adding Zinc Buddy on the cold side. Get improved yeast health and better fermentation and don’t get bound up with the little things.
????Ever wonder how sensory threshold numbers are quantified? VDK numbers can be correlated with sensory results to help standardize and set a baseline for beers and sensory panelists????????. Some gas chromatographs even have an olfactory detector where you can smell and characterize the peaks as they elute
What’s the difference between sanitizing and sterilizing? ???? Sanitation is great for brewing but not enough when working with pure cultures or doing microbiological tests. Even if you don’t have a huge autoclave, there are alternatives that can be used to create your own small microbiological QA/QC lab. It's best practice to validate the sterilization with swab plating and other means. *Look for canning/stovetop autoclaves, that can exceed 1 bar (15psi)
Do you have a dedicated lab area? If you’re building out a Micro QA/QC program????, aseptic technique is crucial! Find a nice secluded tabletop area free of high traffic or errant air flows. Work as close to the flame ???? as possible and limit outside exposure
????Aseptic practice can also be done in the brew house????. Be cautious of what is around the flame ???? when using a blowtorch. As well as clean the area and close any high traffic flows when taking the sample ???? *We like to put a butterfly value before the zwickel for easy switching for positive hits on the zwickel itself ????
What plates ???? are good for growing bacteria ????? Let’s explore two great industry-standard plates and how they help identify organisms! ????Get these premade plates at Yeastman.com under Lab Supplies! *This doesn’t encompass all the great micro plates out there. Stay tuned for even more! What media does your micro program use?
????What about wild yeast plates ????? Two of our most commonly used ones include industry-standard LCSM and LYWM for helping identify wild yeast in brewing????. How do you identify wild yeast? ????These premade plates are available at Yeastman.com under Lab Supplies!
????Here’s our favorite media to get started for a QA/QC microbiology program! HLP is a great place to start as no autoclaving is needed and it detects two very common beer spoilers, Lactobacillus and Pedioccous. ????Try out easy premade HLP kit (TK3100) at yeastman.com under lab supplies!
Plate, plate, plate ????! Just like brewing, there are multiple ways and methods to plate to help identify brewery organisms. Each has its own pros and cons. Is there a certain plating method that you prefer? ????
Did you know? Not only can you be selective with different types of microbiological plates ????. Promotion of this selectivity can be enhanced by incubating under aerobic or anaerobic conditions. ????️To grasp a full picture of a mixed culture, we plate on all different types of media as well as incubate under both conditions to promote certain types of organism growth. ????Check out LS6725 Mixed Culture Isolations at whitelabs.com under our analytical lab services. To learn more about this complex testing!
????Keep Yeast Happy! Our R&D department researched some of our top strains on the impact of osmotic and organic acid stress ???? By screening for this, we can help brewers make more educated decisions on more robust strains needed for particular brews ???? Read more at whitelabs.com!
Nutrients & Nitrogen ???? Yeast need sufficient nitrogen to carry out fermentation efficiently, and lower than optimal levels can inhibit this process. The presence of FAN in a beer affects vital aspects such as fermentation rate, attenuation, aroma, and yeast vitality.
Acetaldehyde in beer ???? is usually considered a major “off-flavor” with aromas and taste similar to a green, apple or pumpkin rind. Zinc can help speed up the enzymatic conversion of acetaldehyde into ethanol, which means shorter beer maturation timelines ????
Thanks to our friends at Browar Grodzisk in Poland, White Labs is excited to be part of reviving the iconic Grodziskie style, a 100% smoked wheat ale in the sessionable 2.5-3.3% ABV range. Introducing, WLP548 Original Grodziskie Yeast Blend! The Grodziskie style is celebrated for its clean fermentation profile, with just a hint of pear-like esters. ????To honor this tradition, we meticulously recovered the original yeast strain from pre-1993 bottles. Collaborating with scientists in Łódź and Warsaw, we succeeded in isolating a remarkably resilient yeast strain.???? This strain ferments rapidly and cleanly, producing ales up to 12% ABV. Its exceptional ability to ferment at low temperatures makes it unique, offering a depth of flavor rarely found in other strains. ????Join us in celebrating Grodziskie’s renaissance. Each sip is a tribute to the enduring legacy of a beloved brewing tradition!
????Na Zdrowie! Cheers to our newest yeast strain ????WLP548 Original Grodziskie Yeast Blend! Collaborating with Marcin at Browar Grodzisk, we helped bank the iconic yeast blend so everyone can brew the iconic Grodziskie style! Learn more about our R&D at Whitelabs.com!
Nicknamed the champagne ???? of Poland, our newest yeast blend ????WLP548 Original Grodziskie Yeast Blend was collected and collaborated with Marcin and the revived Grodziskie Brewery!
Dial in your attention???? Something is brewing over at White Labs ????????
Happy Halloween From White Labs!
We recently collab with Wendlandt Cerveceria ???? on brewing a Pacific Ale, picking between two strains, ????WLP041 Pacific Ale Yeast ????WLP067 Coastal Haze Ale Yeast Blend
????NEW FERMENTATION SOCIETY STRAIN DROP! ????WLP037 Yorkshire Square Ale Yeast Named after the famous fermentation vessel found in Northern England, this yeast produces a beer that is malty and well-balanced. Expect toasty flavors with malt-driven esters.
White Labs is celebrating its 30th anniversary, with 13 of them being as White Labs Brewing Co! We've had so many employees bud off to new ventures. With our latest collaboration with Abnormal Beer Co, our alumni brewer, Paul, joined us on a crushable West Coast IPA. With very unique yeast strains and some very new varieties of hops, this IPA is a complex fruit salad of flavor and aromas! West Coast IPA WLP077 Tropicale Ale Yeast Blend WLP090 San Diego Super Ale Yeast