White Labs Liquid Beer Yeast
Another first from HomeBrewWest: the revolutionary new White Labs PurePitch liquid yeast. This new packaging results in yeast cultures that have been manufactured in one closed, sterile environment from start to finish. It differs from the old plastic vial bottle packaging in that it is a flexible, breathable package, eliminating carbon dioxide buildup, which is detrimental to yeast health.
The older plastic vial design is useful for harvesting and storing yeasts, but the new PurePitch packaging offers longer shelf life (almost twice as long as the vials). So if you are getting a few for brews over the comning weeks, chances are PurePitch will be the best choice.
All White Labs liquid yeasts are pitchable yeasts which means that they can be used directly in 5 gallon beer batches without having to make a starter. However, for high gravity beers (OG over 1.070) or if using yeast past its best before date, a starter should be made.
Store cool until use (ideally between 2 and 4 °C, DO NOT freeze). Remove yeast from the cold 1 to 2 hours before pitching, so that it gets up to room temperature. This makes pouring easier. To get the yeast from the package to the wort, sanitize scissors, cut the bottom corner of the bag, and pour in.
Fermentation should be started at between 21 and 22 °C (even for lagers), and then lowered to the desired fermentation temperature after krausen formation or CO2 begins. Initial signs of fermentation should be evident within 12 to 20 hours depending on how long the yeast was stored.
Lots more info can be found at White Labs. And training videos should help answer any questions:
http://www.whitelabs.com/news/videos-purepitch-hb
The older plastic vial design is useful for harvesting and storing yeasts, but the new PurePitch packaging offers longer shelf life (almost twice as long as the vials). So if you are getting a few for brews over the comning weeks, chances are PurePitch will be the best choice.
All White Labs liquid yeasts are pitchable yeasts which means that they can be used directly in 5 gallon beer batches without having to make a starter. However, for high gravity beers (OG over 1.070) or if using yeast past its best before date, a starter should be made.
Store cool until use (ideally between 2 and 4 °C, DO NOT freeze). Remove yeast from the cold 1 to 2 hours before pitching, so that it gets up to room temperature. This makes pouring easier. To get the yeast from the package to the wort, sanitize scissors, cut the bottom corner of the bag, and pour in.
Fermentation should be started at between 21 and 22 °C (even for lagers), and then lowered to the desired fermentation temperature after krausen formation or CO2 begins. Initial signs of fermentation should be evident within 12 to 20 hours depending on how long the yeast was stored.
Lots more info can be found at White Labs. And training videos should help answer any questions:
http://www.whitelabs.com/news/videos-purepitch-hb