Sam Adams LongShot Contest WLP002 English Ale Yeast
White Labs Ready to Pitch Yeast
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term "pitchable yeast." Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made.
WLP002 ENGLISH ALE YEAST: A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear with some residual sweetness.
Flocculation: Very High
Optimum Fermentation Temperature: 65-68F
Pitchable means a homebrewer does not have to do any yeast culturing, but can add our product directly into 5 gallons of wort. We can do this because of the quantity and health of the yeast we put in each package. We thoroughly test the yeast we produce, to make sure it is free of wild yeast and bacteria.
Directions for Use: Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active.