White Labs - WLP013 - London Ale Yeast
Product Description
London Ale: Dry, malty ale yest. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentaion Temperature: 66-71°F
Alcohol Tolerance: Medium
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.
More Info:
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.









