WLP4684 The Yeast Bay House Sour Blend
Liquid Blend yeast from White Labs.
Lab
White Labs· Blend · Liquid · WLP4684
White Labs· Blend · Liquid · WLP4684Specs
Attenuation
85–100%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
20–26°C
68–79°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
≈15% 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 WLP4684 The Yeast Bay House Sour Blend's attenuation?
- 85–100% apparent attenuation.
- What temperature should I ferment WLP4684 The Yeast Bay House Sour Blend at?
- 20–26°C is the recommended range.
- Does WLP4684 The Yeast Bay House Sour Blend produce phenolics (clove and spice)?
- No. WLP4684 The Yeast Bay House Sour Blend is POF-negative (phenolically clean), so it won't throw clove or spice.
- Is WLP4684 The Yeast Bay House Sour Blend diastatic (STA-1)?
- Yes. WLP4684 The Yeast Bay House Sour 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 WLP4684 The Yeast Bay House Sour Blend
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