WLP1983 Charlie's Fist Bump Yeast
Liquid Ale yeast from White Labs.
Lab
White Labs· Ale · Liquid · WLP1983
White Labs· Ale · Liquid · WLP1983Specs
Attenuation
66–70%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
13–14°C
55–57°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
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.
Common questions
- What is WLP1983 Charlie's Fist Bump Yeast's attenuation?
- 66–70% apparent attenuation.
- What temperature should I ferment WLP1983 Charlie's Fist Bump Yeast at?
- 13–14°C is the recommended range.
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