White Labs Next Generation WLP1983 Charlie’s Fist Bump yeast

Description

White Labs Next Generation WLP1983 Charlie’s Fist Bump yeast

Formally know as WLP862 Cry Havoc Lager yeast

About this evolutionary packaging

• White Labs had a goal in creating PurePitch Next Generation for Homebrewers.  This new evolution provides a product that will allow hobbyists and small scale brewers a convenient and modular package to pitch a consistent 7.5 million cells/mL; a commercially recommended pitching rate for standard ale ranges. The same package has proven to be an optimization to PurePitch for larger professional brewers for over a year.
• Now with more yeast, get a foolproof fermentation without a starter. Following a commercially recommended pitching rate allowing you to pitch like the pros!
• PurePitch Next Generation, an evolution of White Labs’ PurePitch – the most superior and consistent yeast on the market – has been made even better with new packaging powered by FlexCell Technology for ease of use and a pitch rate resulting in a foolproof fermentation every time.

This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Papazian had “Cry Havoc” in his yeast stable since 1983.

When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.

When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

Flocculation: Low
Attenuation: 72 – 78%
Temperature

Ales:
Fermentation Temperature: 20 – 23°C
Cellaring Temperature: 10 – 13°C

Lagers:
Fermentation Temperature: 13 – 14°C
Lagering Temperature: 0 – 3°C

Alcohol Tolerance: Medium (5 – 10%)
Diastatic (STA1): No

Flavour Profile

Ales: Berries, Apples
Lager: Baked bread

Suitable Beer Style: All beer styles

Availability: Always

Possible Substitutes: N/A