{"title":"Brewing Yeast","description":"\u003cp\u003eDry brewing yeast from WHC Lab in Ireland. Every strain pitches dry with no rehydration step and ships as a 500 g vacuum-sealed brick with a published technical data sheet.\u003c\/p\u003e\u003cp\u003eThe range covers hazy and West Coast ale strains, German and Swiss lagers, a non-diastatic hefeweizen, Hornindal kveik, and a Torulaspora strain for non-alcoholic beer.\u003c\/p\u003e","products":[{"product_id":"saturated","title":"Saturated","description":"\u003cp\u003eWHC Saturated is a dry English ale yeast for hazy, fruit-forward New England IPA. The strain traces back to Boddingtons in Manchester. It is the more restrained of WHC's two haze strains, attenuating to 73 to 77% and leaving noticeable residual sweetness and body.\u003c\/p\u003e\n\u003cp\u003eFermentation throws stone fruit: mango, peach and pineapple, with vanilla underneath. It biotransforms hard with late and dry hop additions, converting hop precursors into more fruit character. Haze holds in the package rather than dropping bright after a few weeks.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Saturated\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 66 to 72F. Warmer pushes ester production, cooler keeps it tidier.\u003c\/li\u003e\n  \u003cli\u003eLeave headspace. This is a vigorous top-cropper with a thick krausen, so plan on 25 to 30% headspace or use antifoam.\u003c\/li\u003e\n  \u003cli\u003eLower attenuation is the point here. If you want a drier hazy, Haze Heaven is the better choice.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, West Coast IPA, double IPA, session IPA, pale ale, brown and amber ale, stout, imperial stout, kettle sour\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Wyeast 1318 London Ale III, Imperial A38 Juice, Omega OYL-011 British Ale V, LalBrew Verdant IPA, White Labs WLP066 London Fog\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 77%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e66 to 72F (19 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eMedium to high\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e13% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155147067,"sku":"YST-WHC-SATURATED","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-saturated-dry-brewing-yeast.png?v=1786113686"},{"product_id":"lax","title":"LAX","description":"\u003cp\u003eWHC LAX is a dry American ale yeast isolated from a well-known West Coast brewery. It attenuates 76 to 80%, throws almost no esters and finishes clean, which makes it the neutral workhorse of the WHC range.\u003c\/p\u003e\n\u003cp\u003eThere is very little yeast flavor here by design. LAX ferments dry and crisp and lets late hop additions read clearly, which is what a modern West Coast IPA needs. It handles high-gravity worts without stalling and crops cleanly for repitching.\u003c\/p\u003e\n\u003ch3\u003eBrewing with LAX\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 64 to 72F. It stays clean across the whole range.\u003c\/li\u003e\n  \u003cli\u003eReach for this when the recipe is built around hop expression rather than yeast character.\u003c\/li\u003e\n  \u003cli\u003eMedium-low to medium flocculation keeps it in suspension long enough to finish, then it crops reliably for the next batch.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e West Coast IPA, pale ale, double IPA, red ale, brown ale, amber ale, stout, imperial stout\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e White Labs WLP001 California Ale, Fermentis Safale US-05, LalBrew BRY-97, Wyeast 1056 American Ale, Omega OYL-004 West Coast Ale I, Mangrove Jack's M10\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 72F (18 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eMedium-low to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e13% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155179835,"sku":"YST-WHC-LAX","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-lax-dry-brewing-yeast.png?v=1786113409"},{"product_id":"einstein","title":"Einstein","description":"\u003cp\u003eWHC Einstein is a dry German lager yeast derived from the Weihenstephan strain. This is a genuine bottom-fermenting \u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e rather than an ale yeast run cold, and it works across the full traditional range of 48 to 61F.\u003c\/p\u003e\n\u003cp\u003eIt finishes clean and crisp with very low ester production, leaving malt and hops to carry the beer. Sulphur production is medium, normal for a lager strain, and it blows off during conditioning. Low flocculation keeps the yeast working through a long cold ferment.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Einstein\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 48 to 61F. This strain wants real temperature control and time.\u003c\/li\u003e\n  \u003cli\u003eExpect a slower ferment than an ale strain. Plan the schedule for it rather than assuming a stall.\u003c\/li\u003e\n  \u003cli\u003ePitch heavier than an ale: 100 to 150 g\/hL, roughly 19 to 28 g for a 5-gallon batch. Lager fermentation needs the cell count.\u003c\/li\u003e\n  \u003cli\u003eSome sulphur is normal. A short diacetyl rest and cold conditioning clear it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pilsner, Helles, Bock, Marzen, Schwarzbier, German lagers, Kolsch\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e, Weihenstephan origin\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e48 to 61F (9 to 16C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e12% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e100 to 150 g\/hL (about 19 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155212603,"sku":"YST-WHC-EINSTEIN","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-einstein-dry-lager-yeast.png?v=1786113481"},{"product_id":"apres-ski","title":"Apres Ski","description":"\u003cp\u003eWHC Apres Ski is a dry lager yeast that originated in the Swiss Alps. What sets it apart is temperature range. It stays clean and crisp fermenting warmer than a conventional lager strain tolerates, which cuts tank time without the esters and fusels that usually follow.\u003c\/p\u003e\n\u003cp\u003eThe finish is clean and sessionable with subtle floral and light fruity notes rather than the sulphur-forward profile some lager strains give you. Attenuation runs 73 to 80%, so mash temperature steers it toward a fuller Helles or a drier Pilsner.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Apres Ski\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment 46 to 61F on a traditional schedule, or push warmer for faster turnaround. One brewery reported a clean result fermenting under pressure at 64F, finished in six days.\u003c\/li\u003e\n  \u003cli\u003ePitch heavier: 100 to 200 g\/hL, roughly 19 to 38 g for a 5-gallon batch. That is the highest recommended rate in the WHC lager range.\u003c\/li\u003e\n  \u003cli\u003eWorth considering as a house lager strain if you want lager character on an ale-like schedule.\u003c\/li\u003e\n  \u003cli\u003ePitch dry, no rehydration needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pilsner, Helles, Bock, Marzen, Vienna lager, German and Czech lagers\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e, Swiss Alps origin\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e46 to 61F (8 to 16C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e12% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e100 to 200 g\/hL (about 19 to 38 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155245371,"sku":"YST-WHC-APRES","price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-apres-ski-dry-lager-yeast.png?v=1786113360"},{"product_id":"banana-split","title":"Banana Split","description":"\u003cp\u003eWHC Banana Split is a dry hefeweizen yeast derived from the Weihenstephan wheat strain, and WHC states it is non-diastatic. That matters if you run wheat beers through a shared brewhouse: diastatic yeast contamination is a real problem in craft brewing, and a strain the producer certifies as non-diastatic takes one variable off the table.\u003c\/p\u003e\n\u003cp\u003eThe profile is banana-forward, driven by high isoamyl acetate production, with apple, clove and plum underneath. Banana intensity is a lever you control. It scales up with warmer fermentation and lower pitch rates, and dials back when you ferment cool and pitch heavy.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Banana Split\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 66 to 75F. The top of that range gives the most banana, the bottom gives a more balanced clove and fruit profile.\u003c\/li\u003e\n  \u003cli\u003ePitch light for more banana: 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch. Underpitching within that range pushes ester production up.\u003c\/li\u003e\n  \u003cli\u003eWHC declares this strain non-diastatic, so it does not carry the overattenuation risk a diastatic strain would.\u003c\/li\u003e\n  \u003cli\u003eExpect a thick krausen. It top-crops vigorously, so leave headspace.\u003c\/li\u003e\n  \u003cli\u003eRehydration and oxygenation are optional on a first-generation pitch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Hefeweizen, Weizenbock, Dunkelweizen, Belgian witbier, American wheat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Wyeast 3068 Weihenstephan Weizen, White Labs WLP300 Hefeweizen Ale, Mangrove Jack's M20 Bavarian Wheat, Fermentis Safbrew WB-06\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, Weihenstephan wheat strain\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e66 to 75F (19 to 24C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e12% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic\u003c\/th\u003e\n\u003ctd\u003eNo, declared non-diastatic by WHC\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155278139,"sku":"YST-WHC-BANANA","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-banana-split-dry-brewing-yeast.png?v=1786113253"},{"product_id":"hornindal","title":"Hornindal","description":"\u003cp\u003eWHC Hornindal is a thermotolerant Norwegian farmhouse yeast, dried from a single \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e isolate collected in the Hornindal region of western Norway. It ferments clean and fast at 82 to 99F, temperatures that would wreck a conventional ale strain, and throws more tropical fruit the hotter you push it.\u003c\/p\u003e\n\u003cp\u003eExpect tangerine, pineapple and mango over a clean base, with ester intensity rising alongside pitch temperature. High flocculation drops the yeast out quickly once fermentation finishes, so beers clear fast and need less conditioning. Alcohol tolerance runs to 14% ABV, which makes it as comfortable in an imperial stout as in a hazy double IPA.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Hornindal\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePitch warm, above 82F, and do not exceed 99F. Pitching cold is the most common way people get a sluggish, muted ferment from kveik.\u003c\/li\u003e\n  \u003cli\u003eDouble your yeast nutrient. Hornindal has a very high nitrogen demand and underfeeding it is the usual cause of a stall.\u003c\/li\u003e\n  \u003cli\u003eNo rehydration or oxygenation needed. Pitch dry into wort.\u003c\/li\u003e\n  \u003cli\u003eIt tolerates low pitch rates: 30 to 100 g\/hL, roughly 6 to 19 g for a 5-gallon batch. A 500 g brick covers a lot of ground.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Double IPA, NEIPA, IPA, pale ale, red ale, porter, stout, imperial stout, brown and amber ale\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Omega OYL-091 Hornindal Kveik, White Labs WLP521 Hornindal Kveik, Escarpment Hornindal Blend\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\n\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, kveik isolate\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e82 to 99F (28 to 37C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e14% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e30 to 100 g\/hL (about 6 to 19 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eViable cells\u003c\/th\u003e\n\u003ctd\u003e4.0x10\u003csup\u003e9\u003c\/sup\u003e cfu\/g minimum\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eShelf life\u003c\/th\u003e\n\u003ctd\u003e2 years minimum, sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155310907,"sku":"YST-WHC-HORNINDAL","price":128.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Hornindal_Kveik_Dehydrated_Brewing_Yeast.webp?v=1786113735"},{"product_id":"haze-heaven","title":"Haze Heaven","description":"\u003cp\u003eWHC Haze Heaven is a dry English-origin ale yeast built for juicy, hop-forward New England IPA. At 76 to 80% attenuation it finishes drier than Saturated, WHC's other haze strain, while still holding haze and a silky mouthfeel.\u003c\/p\u003e\n\u003cp\u003eThe ester profile is expressive but supporting: juicy tropical fruit and a citrus burst over a resinous pine backbone. It is built to amplify modern hop character rather than compete with it, and brewers consistently report good haze retention in pale ales and IPAs.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Haze Heaven\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 64 to 70F. That is a tighter window than most WHC ale strains, so hold it there.\u003c\/li\u003e\n  \u003cli\u003eChoose it over Saturated when you want a drier hazy with more hop expression and less residual sweetness.\u003c\/li\u003e\n  \u003cli\u003eAlcohol tolerance is 11% ABV, the lowest in the range. For anything bigger, use Saturated or British Pub Ale.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 100 g\/hL, roughly 10 to 19 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, West Coast IPA, pale ale, cask ale, porter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e White Labs WLP066 London Fog, Wyeast 1318 London Ale III\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 70F (18 to 21C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e11% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 100 g\/hL (about 10 to 19 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155376443,"sku":"YST-WHC-HAZE","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-haze-heaven-dry-brewing-yeast.png?v=1786113978"},{"product_id":"zero-hero","title":"Zero Hero","description":"\u003cp\u003eWHC Zero Hero is a dry \u003cem\u003eTorulaspora delbrueckii\u003c\/em\u003e strain for non-alcoholic and low-alcohol beer. This is not a \u003cem\u003eSaccharomyces\u003c\/em\u003e yeast. It is both maltose and maltotriose negative, so it cannot ferment the bulk of wort sugars and stops at 16 to 20% apparent attenuation.\u003c\/p\u003e\n\u003cp\u003eThat restraint is the whole point. Zero Hero produces beer under 0.5% ABV while leaving the body and residual sweetness that make NA beer drinkable, instead of the thin, worty result you get from an arrested fermentation. Temperature is the flavor lever: cooler reads neutral and clean, warmer brings out fruity esters.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Zero Hero\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasteurisation is required. The beer leaves fermentation loaded with fermentable sugar, so any \u003cem\u003eSaccharomyces\u003c\/em\u003e contamination in package will referment it. This is not optional.\u003c\/li\u003e\n  \u003cli\u003eFerment at 64 to 72F. Low for a neutral profile, high for more fruit character.\u003c\/li\u003e\n  \u003cli\u003eDo not oxygenate or rehydrate unless you are working at very high gravity.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 0.5 to 1 g\/L, roughly 10 to 19 g for a 5-gallon batch.\u003c\/li\u003e\n  \u003cli\u003eWHC does not publish a flocculation rating for this strain.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Non-alcoholic beer, low-alcohol beer, session and table beer targeting under 0.5% ABV\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eTorulaspora delbrueckii\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e16 to 20%, deliberately restrained\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 72F (18 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eSugar utilisation\u003c\/th\u003e\n\u003ctd\u003eMaltose negative and maltotriose negative\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e8% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e0.5 to 1 g\/L (about 10 to 19 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003ePasteurisation required\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155409211,"sku":"YST-WHC-ZERO","price":97.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-zero-hero.webp?v=1786113905"},{"product_id":"british-pub-ale","title":"British Pub Ale","description":"\u003cp\u003eWHC British Pub Ale is a dry English house strain, also sold as Bond. It pairs the highest alcohol tolerance in the WHC ale range, 14% ABV, with high flocculation. That combination is unusual and useful: it will chew through a big wort and still drop bright.\u003c\/p\u003e\n\u003cp\u003eFermentation is clean with restrained fruity esters, closer to a neutral workhorse than a characterful English strain. High flocculation gives a clear finish with minimal conditioning time, which is why WHC positions it as a house strain for microbreweries running a broad range of styles off one yeast.\u003c\/p\u003e\n\u003ch3\u003eBrewing with British Pub Ale\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 64 to 72F. Clean across the range, with a little more fruit at the top end.\u003c\/li\u003e\n  \u003cli\u003eThis is the one to reach for at high gravity. 14% ABV tolerance handles barleywine, imperial stout and double IPA without a second pitch.\u003c\/li\u003e\n  \u003cli\u003eHigh flocculation means fast clearing, so rouse or check gravity before assuming a big beer has finished.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Pale ale, ESB, IPA, West Coast IPA, NEIPA, double IPA, amber, brown and red ale, porter, stout, imperial stout, barleywine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Fermentis Safale S-04, Omega OYL-006 British Ale I, White Labs WLP007 Dry English Ale, Wyeast 1098 British Ale\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e76 to 80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e64 to 72F (18 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e14% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlso sold as\u003c\/th\u003e\n\u003ctd\u003eBond\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155474747,"sku":"YST-WHC-BRITPUB","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-british-pub-ale-brewing-yeast_184900cc-c974-4b82-9803-55e5610121a4.png?v=1786113940"}],"url":"https:\/\/www.wineandbeersupply.com\/collections\/brewing-yeast.oembed","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}