WLP005 British Ale Yeast

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Item #U42
Price: $8.99

Currently Sold Out

Like most English strains, this one produces malty beers. Excellent for all English styles including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74%
Flocculation: High
Optimum Fermentation Temperature: 65-70°F

Alcohol Tolerance: Medium (5-10%)

Yeast Starter Required

These are live cultures. Although the White Labs tube says you can pitch this directly into your wort without a starter, this is not a good ideal for yeast that has shipped through the mail (unless you pay for ice packs and two day air or Priority Mail shipping). We sell these live cultures with the understanding that it is your responsibility to proof the culture on arrival by making a yeast starter. If you do not have yeast starter equipment, see this link for details on ours. Thank you and enjoy!

"Worked great for my foreign extra stout!"

By: Jeremy M | Date: Mar 8, 2016 | Beer(s) Brewed: Foreign Extra Stout

Went to the LHBS for my foreign extra stout ingredients, looking for wlp-013 London ale yeast. They were out of stock and the proprietor helped me choose this 005 strain as an alternative. Now this was my first time brewing this recipe, but stouts are one of my favorite styles and favorite styles to brew. I've brewed stouts of varying strengths with 001, 002, 007 all with good results. But this yeast...unreal stouty flavors. Fantastic rich maltiness that my prior stouts failed to achieve. Beer ended up winning gold in "dark British ales" category in a recent comp, so others liked it as much as I did :) some details on the brew: 1.076 OG to 1.018 FG (75.4% apparent attenuation), mashed at 152. Pitched 2 vials with no starter into 5.5 gals. Used about 1 min of O2, fermented at 67 and ramped to 70 in last third of fermentation. Good stuff!

"Attenuation Overshoot"

By: Chris | Date: Sep 30, 2015 | Beer(s) Brewed: Porter

My experience seems to be a bit of an outlier, but this yeast hit 80% apparent attenuation for my current brew. I was hoping for a lower number. I started at OG 1.083, so maybe the higher starting point has something to do with the high attenuation. Mash temperature was 154, so the wort should not have been highly fermentable. There are no off tastes that would suggest contamination, and subjectively the beer does taste like the ~ 9% ABV that the hydrometer readings (OG 1.083 to FG 1.015) imply.