WLP4675 Farmhouse Sour Ale Yeast Blend
Liquid Blend yeast from White Labs.
Lab
White Labs· Blend · Liquid · WLP4675
White Labs· Blend · Liquid · WLP4675Specs
Attenuation
80–100%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
21–26°C
70–79°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
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 WLP4675 Farmhouse Sour Ale Yeast Blend's attenuation?
- 80–100% apparent attenuation.
- What temperature should I ferment WLP4675 Farmhouse Sour Ale Yeast Blend at?
- 21–26°C is the recommended range.
- Does WLP4675 Farmhouse Sour Ale Yeast Blend produce phenolics (clove and spice)?
- Yes. WLP4675 Farmhouse Sour Ale Yeast Blend is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is WLP4675 Farmhouse Sour Ale Yeast Blend diastatic (STA-1)?
- Yes. WLP4675 Farmhouse Sour Ale Yeast Blend 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.
Brew with WLP4675 Farmhouse Sour Ale Yeast Blend
Build a recipe