WLP810 San Francisco Lager - White Labs Yeast

Item Number: 82-810

Price:
Sale price$10.99

Description

California Common, Marzen, Pilsner, Lagers
San Francisco Lager Yeast White Labs

WLP810

Species : Lager
Fermentation Temp Range (°F) : 58-65
Apparent Attenuation Range (%) : 65-70
Flocculation : High
Alcohol Tolerance : up to 12%

Pitching/Fermentation : This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics.

Notes : Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

Best Styles : California Common, Marzen, Pilsner, Lagers

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : Wyeast 2112
Dry Yeast Substitution : Diamond Lager Yeast, Saflager S-189, Saflager S-23

Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter


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Customer Reviews

Based on 3 reviews
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33%
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A
Andrew Magsam
Came warm

Paid extra for an ice pack and liquid yeast. I like the result in the past but the package came in and the yeast package was to warm to use. Very disappointing.

d
doug ruebel
White labs

In this brew I used the white Labs 810 with no starter at a temperature of 50f within about 8 hours it started right up.

E
Eric
Wow...!

Haven't gotten it out of primary yet but I've never seen such a rigorous fermentation yet after 61 batches. I doubled up a 2L starter on an OG of 1.074 IPL and within 12 hours my blowoff needed a blowoff. The milkjug with star san was erupting up 1 foot high foam bursts itself. Had to replace it 4 times over the next 12 hours. Now 2 weeks later active fermentation is still present. Am very excited to see how FG turns out and the final product, should be a super fruity well balanced malty/hoppy palate wrecking beatdown of crispness.

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