WLP033 Klassic Ale Yeast
Liquid Ale yeast from White Labs.
Lab
White Labs· Ale · Liquid · WLP033
White Labs· Ale · Liquid · WLP033Specs
Attenuation
66–74%
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−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Common questions
- What is the WLP033 Klassic Ale Yeast equivalent?
- 1768-PC English Special Bitter — the same strain from another lab, the Klassic / Special Bitter (WLP033) strain.
- What is WLP033 Klassic Ale Yeast's attenuation?
- 66–74% apparent attenuation.
- What temperature should I ferment WLP033 Klassic Ale Yeast at?
- 19–21°C is the recommended range.
Brew with WLP033 Klassic Ale Yeast
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