Description
- WLP051 is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales
- Typically leaves some residual, lager-like sulfur compounds in finished beer
- Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales
- PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch
- Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
- White Labs Yeast has been producing high-quality brewer’s yeast since 1995 and continues to raise the bar in the art of fermentation
- Don’t need a full package? Put the lid back on and store in the refrigerator for your next batch!
This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer. California V can be used to ferment scottish ales because of its lower attenuation than its sister strain WLP001. Try this yeast with Pale ales and IPA’s. For a great experiment try splitting your wort into two separate fermenters and compare WLP001 with WLP051. Let us know what you think. To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary.
PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch!
Attenuation: 72-78%
Flocculation: Medium to High
Alcohol Tolerance: 8-12% ABV
Optimum Fermentation Temp: 66-70°F
Cell Count: 150 Billion
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