WLP026 Premium Bitter Ale Yeast
Liquid Ale yeast from White Labs.
Lab
White Labs· Ale · Liquid · WLP026
White Labs· Ale · Liquid · WLP026Specs
Attenuation
70–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
19–21°C
66–70°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1+
Finishes bone-dry
Carries the STA1 (diastaticus) gene, so it keeps eating sugars other yeast leave behind and finishes very dry. It's also a contamination risk: it can over-carbonate or gush if it crosses into other beers.
Common questions
- What is WLP026 Premium Bitter Ale Yeast's attenuation?
- 70–75% apparent attenuation.
- What temperature should I ferment WLP026 Premium Bitter Ale Yeast at?
- 19–21°C is the recommended range.
- Is WLP026 Premium Bitter Ale Yeast diastatic (STA-1)?
- Yes. WLP026 Premium Bitter Ale Yeast carries the STA1 gene (S. cerevisiae var. diastaticus). It super-attenuates to a dry finish, and can over-carbonate or gush if it cross-contaminates other beers.
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