WLP1983 Fist Bump Yeast

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This signature strain, from Charlie Papazian , has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. The name of this strain was changed from Cry Havoc Lager to Fist Bump Yeast in 2019.

When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.

When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

For Ales:

Attenuation:66-70

Flocculation: M-L

Optimum Fermentation Temperature: 68-74°F

Optimum Cellaring Temperature: 50-55°F

+ Alt beers can be cellared at lagering temperatures

For Lagers:

Attenuation: 66-70

Flocculation: L

Optimum Fermentation Temperature: 55-58°F

Optimum Lagering Temperature: 32-37°F

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!

Reviews from White Labs:

"Will post results when it is done "
By: Chris Fleisher
Date: May 24, 2011
Beers brewed: Double IPA
Comments: I was pretty disappointed with the yeast's performance. Though it fermented well within the optimum temperature range for ales, the attenuation was low (63%) and the clarity of the final product was terrible. Flavor-wise, I have no complaints apart from that the beer is a little on the sweet side for the style. I made a 800 ml starter, which I thought would help, but the F.G. was only 1.022, down from 1.078. Maybe this was simply the wrong style for this yeast.

"Will post results when it is done "
By: Brett Begani
Date: Sept. 4, 2009
Beers brewed: 7C. Düsseldorf Altbier
Comments: My first attempt at using Cry Havoc for an Alt beer, as my Kolsch using WLP001 California Ale Yeast had a massive pear and apple ester profile to it. so much so that it could have been entered as a cider in competition. I turned to Cry Havoc as it is stated to work at lager and ale fermentation temps. After a 2L starter was pitched to 60 degree fermentation temp wort, two weeks later I kegged and chilled to 38 for bottling/serving. No ester profile to be found in the product even without lagering at these temps, extremely clean. Apparent attenuation was 70% from 1.055 OG, this yeast performed better than expected. I now have a Vienna lager at 40 degrees using this yeast and will post results of that as well when it's done.

"Continuously hopping with ... "
By: Matt
Date: May 12, 2009
Beers brewed: Strong English/alt/dark/American hybrid
Brewery name: Your Mother's Brewing Company
Comments: I'm about to pitch this yeast in a 5gal batch of 8.75# malt extarct with .5#red flaked wheat, .5# each, briess 6 row, biscuit and aromatic...all Belgian. I will ferment at ale temps and let you know. Very excited. Continuously hopping with tradition, vangaurd, and saaz. Wort is about to start boiling now. I started the grains with protein rest to extract everything beneficial.

" ... I had to try it myself"
By: Nathaniel Robinson
Date: April 22, 2009
Beers brewed: Premium American Lager, Schwarzbier
Comments: Shortly after it was released, I asked several fellow brewers how this worked as a lager yeast. Everyone said it worked great and then quoted all the ales that were brewed with it. So, I had to try it myself. This strain starts quickly (for a lager) and finishes clean and moderately dry. It is quickly becoming my house strain.

"One of my absolute favorites ... "
By: Nathan Hall
Date: April 4, 2009
Beers brewed: Porters, Stout
Comments: Strong fermentation, quick starts with O₂. Perfect flavor profile for the late harvest ales, porters, and stouts I brew for Fall Season. Goes strong even with primary fermentation temps in the high 50's. One of my absolute favorites, it's a great break from the American/English Ale yeasts typically used for these styles.

"Rye Not?"
By: Jerry Pritchett
Date: Dec. 31, 2008
Beers brewed: Rye Ale
Comments: I recently brewed Charlie Papazian's Rye Not? recipe right out of his book. With the first use of his yeast, I figured to match it with one of his recipes. Wow! What a great beer. This will be a house favorite. I am going to try this same recipe and use lager temps. Could I get any better than this????

" ... would make Charlie proud"
By: Tony V
Date: Feb. 2, 2008
Beers brewed: Double IPA
Comments: With 100% pale malt grist mashed@148f for 90min and lots of fine citrusy American Hops Cry Havoc was able to create an excellent I2pa that achieved 80% apparent attenuation! Hop bitterness and flavor came through well, but was balanced with a pleasant fruitiness. Give this yeast extra time to do its job and you will be rewarded with a beer that would make Charlie proud!!!

FAQ:

Q: I used the new 862 Cry Havoc strain for the first time this week. I pitched it into 5 gallons of 1.062 wort at 75 degrees. It took almost 40 hours to start fermenting. Did I under-pitch originally?

A: Lag times certainly vary, but the Cry Havoc can be a slow starter (based on our trials) and you did not under-pitch. It was starting to ferment..

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Average rating 10 out of 10 ( based on 1 review )

This is the yeast to use...

Review by Will Schmit on 3/12/2018

Of course, no single yeast is suitable for everything, but Cry Havoc comes close. About 5 months of the year, my basement is below 60F. I have a little furnace down there, and I raise the temperature to 60F, because it is a practical number. Cry Havoc performs great at 60F. It is a lager yeast, but it works well up to summer temperatures. Charlie Papazian isolated this stuff, and I swear by it. I brew dozens of "everyday" beer styles with it. I use Thames for english ales, and a variety of others for specialties, but I brew 52 batches a year, and at least 40 are Cry Havoc...

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