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Yeast > White Labs Yeast > White Labs Paltinum Series Yeast

	Bavarian Weizen Yeast WLP351 Former yeast lab WL51 yeast strain. The original description still fits the yeast:"This strain produces a German-style wheat beer, with moderatly high spicy, phelonic overtones reminiscent of cloves".   Attenuation: 73-77%; Flocculation: low; Optimum Ferm. Temp: 20-22C		Price:	QTY:

	Belgian Wit II Yeast WLP410 Less phelonic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced ales, wheat ales, and speciality beers.   Attenuation: 70-75%; Flocculation: low-medium+; Optimum Ferm. Temp: 20-22C		Price:	QTY:

	Whitbread Ale Yeast WLP017 Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many styles with the most traditonal choices being Enlgish style ales - milds, bitters, porters and stouts. The beer will clear easily. North American style ales will also benefit from fermentation with WLP017.   Attenuation: 67-73%; Flocculation: medium; Optimum Ferm. Temp: 18-21C		Price:	QTY:

	Copenhagen Lager Yeast WLP850 Clean, crisp north European lager yeast. Not as malty as the Southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna and American style lagers.   Attenuation: 72-78%; Flocculation: medium; Optimum Ferm. Temp: 10-14C		Price:	QTY: