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White Labs Super High Gravity Yeast WL099

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!! http://hopville.com/recipe/787013

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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