The complete range of White Labs Yeasts are available at ESB Brewing Supplies and The Brew Shop for $12.00
Whitelabs take pride in producing the best liquid yeast on the market. They created the original “pitchable” yeast for home brewers.
Each strain is carefully grown under sterile laboratory conditions to high cell counts, and concentrated into each vial.
Each vial of White Labs liquid yeast is designed to be used directly in 23 litres, hence the term “pitchable yeast.” Each vial is equivalent in cell count to a 500ml starter, or 75-150 billion cells. One vial will usually start fermentation in 23 litres in 5-15 hours at 21°C. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1 litre starter be made.
Homebrewers who enjoy yeast culturing: If a starter is made from a fresh vial, one vial can be added directly to a 2 litre starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 23 litres of of 1 million cells/ml/degree Plato (with a 12 Plato beer).
Directions for Use: Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~20°C). 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 20-22°C. 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, and it is not unusual for a 23 litre fermentation to blow the airlock off a 30 litre fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 5°C for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.