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White Labs Super High Gravity Yeast WL099


Product Number: YP099

Availability: In stock

From England, flavors from this yeast vary greatly with the beer produced. The higher the gravity, the more winey the result. Beers over 16% ABV begin to taste less like beer, and more like fortified wines. With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile. As the gravity increases, some phenolic character is evident, followed by the winey-ness of beers over 16% ABV. Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed:<p>
<b>**</b> Aerate very heavily, 4 times as much as with a normal gravity beer. Less oxygen dissolves into solution at high gravity.<br>
<b>**</b> Pitch 3-4 times as much yeast as normal.<br>
<b>**</b> Consider aerating intermittently during the first 5 days of fermentation. This will help yeast cells during a very difficult fermentation. Aerate with oxygen for 30 seconds or air for 5-10 minutes.<br>
<b>**</b> Higher nutrient levels can allow yeast to tolerate higher alcohol levels. Use 2 times the normal nutrient level. This is especially important when using WLP099 to make wine and mead, which have almost no nutrient level to begin with.<br>
<b>**</b> Do not start with the entire wort sugar at once. Begin fermentation with a wort that would produce a 6-8% beer, and add wort (it can be concentrated) each day during the first 5 days. This can be done together with aeration. This is mandatory if the reported 25% ABV is to be achieved.<br>
From England. Malt character dominates at lower gravities.

Ideal Temperature Range (°F) 65-69F; Does not ferment well less than 62F, unless during active fermentation.
Attenuation (%) >80
Flocculation Medium
Alcohol Tolerance (%) Very High
Rate of Fermentation No
Foam Production No
Nutrient Requirements No
H2S Production No
SO2 Production No
Profile Ale

Customer Reviews

3 People have reviewed this product

Overall Rating: 4.6

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Wow, what a yeast! Review by David

(Posted on 1/30/13)

Product Rating:

Made Russian Imperial Stout. 152° F single infusion mash. Boil gravity was 1.111. Corn sugar into primary 10 oz/day boiled in 8 oz water for 4 days, with agitation and 30 minutes of aeration with air via stone. Also 1 tsp yeast nutrient with each addition of sugar. 10/22-25 - Made 3.5L starter. 11/12 - Boil O.G. was 1.111. 11/13 - Full krausen at 6 am :) Added sugar/nutrient and aerated for 45 mins. 11/14 - Added sugar/nutrient and aerated for 40 mins. 11/15 - Fed again last night due to falling krausen. Gave it final 10oz/urea and an hour of aeration this morning. 1.028 @68° F on 11/20. 1.024 @ 68° F on 11/23. 1.021 on 12/1/2011. Tastes wonderful even without carb! 1.020 (15.5% ABV) when moved to secondary on 12/14. Tasted really good! Bottled on 3/28/12. A favorite of nearly everybody. It is a little hot, but oh so malty!!

Works great Review by Jason

(Posted on 1/4/13)

Product Rating:

I had read that this yeast strain can be a bit finicky to work with. however, I saw great results. I pitched along with yeast nutrient and used a drill to aerate for 5 minutes. It gave me around 83% attenuation which I was hoping for as I wanted to reach high ABV.

Great Product Review by Keith

(Posted on 12/12/12)

Product Rating:

I used this in a Christmas ale, and was able to get the ABV up to around 13%. I only pitched once, so it's possible I could've gotten it even higher. The yeast was quick to start, and provided a mild flavor profile. It's definitely worth the slightly higher price. I would certainly reccommend this one!

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