Fermenting Beer with White Labs WLP066 London Fog Ale Yeast

Glass carboy of fermenting English ale on a wooden table in a rustic British homebrewing room. More information

The technical sheets indicate an attenuation of 75–82%, with flocculation ranging from low to medium. It has an alcohol tolerance of 5–10% for standard lab values. Industry sources and Beer-Analytics data suggest optimal fermentation occurs between 64°–72°F (18°–22°C). They also report an average attenuation near 78.5% under typical brewing conditions.

This London Fog yeast review highlights why many brewers prefer WLP066 for Hazy and Juicy IPAs. White Labs describes the strain as delivering pineapple and ruby red grapefruit aromas. It offers a balanced hop presentation, pleasant residual sweetness, and a velvety mouthfeel.

Practical notes from White Labs include a pitch rate calculator and organic availability. It is also used in SMaTH/SMaSH IPA experiments. These trials document both dry and liquid WLP066 performing well. Sometimes, enzymes like Brewzyme-D are used at pitching to speed fermentation and limit diacetyl. This blend of lab metrics, real-world trials, and stylistic breadth makes WLP066 fermentation an accessible and reliable option for craft brewers.

Key Takeaways

• White Labs WLP066 London Fog Ale Yeast is available in liquid and Premium Active Dry formats.
• Typical fermentation range is 64°–72°F (18°–22°C) with attenuation around 75–82%.
• Favored for Hazy/Juicy IPAs for its tropical and citrus aroma profile and soft mouthfeel.
• Works well across many styles, from Pale Ale to Double IPA and even darker beers.
• White Labs provides lab data, pitch tools, and documented SMaTH trials showing reliable performance.

Why Choose White Labs WLP066 London Fog Ale Yeast for Your Brew

White Labs markets WLP066 as a go-to strain for hazy, juicy IPAs. It brings tropical pineapple and ruby red grapefruit notes, enhancing hop character. Brewers appreciate the velvety mouthfeel and a touch of residual sweetness that balances assertive hop bills.

Choosing this strain offers reliable attenuation near 78.5% and a forgiving temperature window. This keeps esters in check. The best yeast for hazy IPA, WLP066, supports soft fruity esters that elevate hop aromas without hiding malt depth.

White Labs offers WLP066 in liquid and premium active dry formats. They provide data sheets and recipe development backing. Research in SMaTH IPA trials shows consistent performance of both formats, ensuring reproducible results at any scale.

• Versatility across styles: from pale ales to stronger beers where a round mouthfeel is desired.
• Accessible technical support and documented fermentation metrics from White Labs.
• Proven hop-yeast interaction that highlights bright, clear flavors in hazy IPAs.

Beer-Analytics notes the strain’s broad appeal and its ability to showcase hops while finishing reasonably dry. These factors make WLP066 a top choice for a juicy, aromatic IPA that remains soft on the palate.

Fermentation Characteristics of White Labs WLP066 London Fog Ale Yeast

WLP066 fermentation characteristics exhibit a consistent, vigorous profile within typical ale temperatures. Active fermentation occurs between 64° and 72°F (18°–22°C). This range facilitates clean attenuation and gentle ester production, ideal for hazy and juicy IPA styles.

Attenuation figures typically range from 75% to 82%. Beer-Analytics reports an average attenuation of 78.5%. This supports a drier finish, especially when using fermentable sugars from malt selection or mash temperature.

Flocculation behavior is classified as low to medium. This means WLP066 can leave some haze unless you condition, cold-crash, or use fining agents. Brewers of New England–style beers often embrace this haze for its contribution to mouthfeel and appearance.

Alcohol tolerance varies, with some sources indicating moderate to high tolerance. Alcohol tolerance London Fog is generally in the medium range at 5–10%. Many brewers successfully ferment higher gravity ales with adequate pitching rates, oxygenation, and nutrients.

White Labs trial data from SMaTH IPA demonstrates consistent performance for both liquid and dry formats. The use of amylase enzymes, such as Brewzyme-D at pitching, can accelerate early attenuation and reduce diacetyl. This shortens the time to achieve a bright beer.

• Typical attenuation: roughly 75–82%
• Flocculation: medium to variable; haze likely without conditioning
• Temperature window: 64°–72°F (18°–22°C)
• Alcohol tolerance London Fog: moderate to high with proper management

For brewers aiming for reliable finishes, it's crucial to monitor gravity and allow WLP066 sufficient time to clean up. With appropriate pitch rates and nutrient use, the strain offers consistent attenuation and robust fermentation characteristics. These are well-suited for a broad spectrum of ales.

Optimal Fermentation Temperature and Management

White Labs suggests maintaining WLP066 fermentation temperatures between 64°–72°F (18°–22°C). This range is crucial for producing soft pineapple and grapefruit esters, enhancing the beer's mouthfeel. Brewers aiming for a cleaner finish should lean towards the lower end of this spectrum.

To accentuate fruity notes, aim for the upper end of the recommended range. Consistent temperatures within 64–72°F minimize the risk of off-flavors caused by temperature fluctuations. The use of proper equipment, such as a ferm chamber or glycol jacket, significantly impacts temperature control.

• Target a steady temperature rather than rapid shifts.
• Use 64–68°F for a cleaner ester profile.
• Use 70–72°F to amplify tropical and citrus esters.

Lab tests for projects like SMaTH IPA employed similar temperature ranges and added Brewzyme-D at pitching. This influenced fermentation timeline and diacetyl levels. Beer-Analytics verifies the optimal temperature range of 18.0–22.0°C and notes consistent attenuation near 78.5% under stable conditions.

Effective London Fog fermentation management involves consistent pitching rates, oxygenation, and temperature monitoring. Small temperature variations can significantly alter ester balance and mouthfeel. Therefore, it's essential to closely track fermenter temperatures and make gradual adjustments.

When planning your schedule, remember that the ideal temperature for WLP066 impacts both flavor and fermentation timeline. A controlled temperature ramp after active fermentation can help minimize diacetyl without stressing the yeast. Keeping detailed records of each batch will help refine your techniques over time.

Pitching Rates and Starter Recommendations

White Labs offers a pitch rate calculator and sells WLP066 in liquid and premium active dry formats. For most 5-gallon batches with standard OG, using White Labs' WLP066 pitching rate ensures healthy cell counts. This is crucial for clean attenuation and reliable fermentation.

When using the liquid WLP066 starter, size it according to batch gravity and volume. A single-step starter is usually enough for moderate-strength beers. For high-gravity or 10+ gallon batches, a multi-step starter is necessary to avoid stressing the yeast.

Homebrewers using WLP066 aim for attenuation near 78% on normal-strength worts. For dense hazy IPAs like London Fog, increase the starter or use multiple vials. This ensures you reach the target cell counts without underpitching.

Dry WLP066 formats require rehydration and follow manufacturer pitch rates. Rehydrating active dry yeast and adding it at recommended rates shortens lag time. White Labs technical notes suggest adding nutrients or enzymes like Brewzyme-D at pitch. This can speed up early fermentation, beneficial in trials and commercial runs.

Here's a simple checklist for best results:

• Use White Labs pitch calculator to set the WLP066 pitching rate for OG and batch size.
• Make a WLP066 starter sized to gravity; step up for high OG beers.
• Rehydrate dry yeast when applicable and follow manufacturer guidance for how much yeast to pitch London Fog.
• Consider a nutrient or enzyme addition at pitch to support a brisk start.

By following these practices, you can protect yeast health, achieve expected attenuation, and maintain predictable fermentation timelines with WLP066.

Flavor and Aroma Profile Produced by the Strain

White Labs highlights pineapple and ruby red grapefruit as key notes in the WLP066 flavor profile. Tasters also detect a clear tangerine presence, adding a creamsicle edge to hazy IPAs. This gives them a juicy lift.

SMaTH IPA tasting notes mention resin and bright citrus alongside the tropical esters WLP066 produces. Brewers found that using Brewzyme-D helped control diacetyl. This allowed the cleaner fruity esters to shine without the buttery masking.

Beer-Analytics points out a soft, balanced ester character that supports both malt and hop elements. The yeast’s attenuation makes beers feel drier while preserving layered fruit complexity.

Practical brewing implications include expecting pineapple, grapefruit, and tangerine aromas with a rounded, velvety mouthfeel. The London Fog aroma can enhance hop-derived citrus, creating synergy in juicy IPA recipes.

It's crucial to manage diacetyl during conditioning and use appropriate oxygenation and pitching rates. Proper control ensures the tropical esters WLP066 and hop flavors remain crisp. This prevents them from being muffled by off-notes.

Best Beer Styles to Brew with This Yeast

White Labs recommends a variety of London Fog styles for WLP066. These include American IPA, Hazy/Juicy IPA, Double IPA, Pale Ale, Blonde Ale, and English IPA. Expect outstanding results in these categories.

Those who prefer single malt and single hop (SMaSH) recipes find WLP066 enhances hop aroma without adding esters. This characteristic is why WLP066 is often chosen for hop-forward beers.

• Hazy/Juicy IPA and modern IPAs — top picks when you want soft mouthfeel and pronounced hop aroma.
• Pale Ale and Blonde Ale — clean fermentation with balanced dryness works well for sessionable beers.
• Double and Imperial IPAs — higher gravity beers that benefit from the strain’s attenuation and neutral esters.

WLP066 also works well for darker and stronger ales. It's used in Brown Ale, Porter, Stout, English Bitter, Scotch Ale, Old Ale, Barleywine, and Imperial Stout. Proper temperature and pitch control are key.

Trials and Beer-Analytics data show WLP066 tends to produce drier finishes. This makes it ideal for beers where hops should be the main focus in the aroma and flavor.

In summary, WLP066 is perfect for hop-forward IPAs and pale ales. However, it can also be used for a wide range of beers, from session blonds to robust stouts, with the right management.

Taproom with warm lighting, glasses of British ales on the bar, and a bartender pouring a London Fog Ale. More information

Recipe Design Tips for Hazy/Juicy IPAs Using WLP066

Begin your hazy IPA recipe with a base rich in protein. Incorporate flaked oats and wheat for body and haze. A touch of CaraPils or dextrin malt enhances mouthfeel without cloying the beer.

Concentrate the grain bill to let the yeast shine. Use a single pale malt like Maris Otter or 2-row, alongside oats and wheat. This approach highlights the pineapple and grapefruit esters from WLP066.

Target a mash temperature between 149°F and 152°F for increased fermentability. A lower mash temperature aids in reaching an attenuation near 78.5% while preserving a soft finish. Monitor gravity and adjust sparge accordingly to hit your target.

• Pitch fresh, healthy WLP066 at recommended rates.
• Consider a small BrewZyme-D addition at pitch to speed cleanup and limit diacetyl.
• Use a starter if your gravity is high or the pitch is older than a few months.

Choose hops that amplify citrus and tropical esters. Prioritize late kettle and heavy dry hopping with Citra, Mosaic, and El Dorado. These varieties complement the juicy IPA tips London Fog, enhancing tangerine and creamsicle notes.

Time dry hops for maximum aroma. Add the bulk at 48–72 hours into active fermentation for biotransformation. A second, short cold dry-hop at conditioning preserves volatile oils and punchy fruit character.

• Late kettle additions: small whirlpool charge for flavor without bitterness.
• Primary dry hop: during high krausen for biotransformation.
• Cold dry hop: brief contact at 34–40°F to preserve aroma.

Control fermentation temperature to manage ester profile. Maintain fermentation in the mid- to upper 60s°F for balanced pineapple and grapefruit esters. Raise slightly for more fruit-forward esters and a juicier finish.

Address diacetyl proactively. Use enzyme treatment or extended diacetyl rest at 68–72°F before cooling. This step clarifies fruit notes and supports the juicy IPA tips London Fog style that drinkers expect.

Finish with light carbonation and a short conditioning period to keep the beer soft. Document each variable for future iterations of recipe design WLP066 to improve clarity, haze stability, and hop-yeast interplay.

Liquid vs. Dry WLP066: Pros, Cons, and Performance

Brewers face practical trade-offs when deciding between London Fog liquid yeast and the premium dry option. White Labs offers WLP066 in both liquid and Premium Active Dry formats. They also provide pitch rate tools for each format.

Liquid WLP066 is ready to pitch with a known ester profile. It requires careful cold-chain storage and, for high-gravity batches, a starter. Many on Beer-Analytics prefer the liquid strain for its subtle fruity character in hazy IPAs.

Premium dry WLP066 aims to balance convenience with performance. It has a longer shelf life, making it easier for small breweries and homebrewers to manage inventory. When rehydrated according to White Labs' guidance, the dry format can match liquid performance in many beers.

• Pros of London Fog liquid yeast: consistent flavor notes, proven in trial batches, ready to pitch for typical gravities.
• Cons of London Fog liquid yeast: shorter shelf life, needs refrigeration and sometimes a starter for big beers.
• Pros of dry WLP066: stability, easier storage, quick reconstitution for on-demand pitching.
• Cons of dry WLP066: may need careful rehydration and oxygen management to match liquid nuance.

White Labs’ SMaTH IPA trials ran both formats side-by-side, showing strong results from each. These controlled comparisons are invaluable for brewers planning pitch rates and fermentation management.

Choose based on logistics, batch size, and desired handling. For tight schedules and long storage, the dry pack offers flexibility. For layered ester complexity and immediate pitching, London Fog liquid yeast is often preferred.

Use pitch calculators and follow rehydration steps for the dry format. Match starter size to gravity when using liquid WLP066. These steps help bridge the gap between formats, ensuring consistent beer performance across batches.

Using Enzymes and Additives with WLP066

Enzymes can accelerate fermentation and reduce off-flavors when using WLP066 London Fog. White Labs suggests adding Brewzyme-D WLP066 at the yeast pitch or the start of fermentation. This helps break down alpha-acetolactate, the precursor to diacetyl.

SMaTH IPA testing showed that practical dosages can drive diacetyl below detectable levels. This allows tangerine and creamsicle notes to emerge. For professional batches, use 15–20 mL per hectoliter. For homebrews, about 10 mL per 20 L is recommended. Always follow the manufacturer's label for precise measurements.

Enzymes are beneficial when aiming for a quicker fermentation and cleaner finish. They can modify free amino nitrogen and fermentable profiles. This enhances yeast performance, especially when combined with proper oxygenation and yeast nutrients at pitch.

• Oxygenate wort to support healthy growth and effective enzyme action.
• Add a balanced yeast nutrient at pitch to prevent sluggish fermentations.
• Follow recommended Brewzyme-D WLP066 dosing and monitor gravity.

Controlling diacetyl with WLP066 requires enzymatic intervention and proper pitching techniques. Monitor gravity and perform sensory checks during active and cold stages. This ensures diacetyl levels remain low.

Keep records and adjust for future batches. Even small changes in enzyme dose, oxygenation, or nutrient timing can significantly improve attenuation and flavor clarity with WLP066.

Close-up of a clear glass bottle filled with amber liquid against a soft, neutral background More information

Fermentation Timeline and Expected Metrics

When fermenting at the White Labs recommended range of 64–72°F, expect an active primary fermentation period of 3–7 days. You'll see krausen formation and intense activity at the start, followed by a decrease as sugars are depleted. The duration of the WLP066 fermentation timeline can vary based on the original gravity and mash profile.

It's crucial to track gravity readings regularly. Use the original gravity and the yeast's specifications to estimate the final gravity. WLP066 typically attains an attenuation of 75–82%, which means the final gravities will fall within this range, unless mash enzymes or adjuncts alter fermentability.

Keep a close eye on diacetyl levels. Experiments with enzymes like Brewzyme-D have shown a reduction in diacetyl and quicker cleanup. This can potentially shorten the conditioning time before packaging. The ABV metrics for WLP066 reflect both attenuation and starting gravity. For instance, the SMaTH IPA example reached about 5.6% ABV under typical conditions.

• Metrics to log: original gravity, regular SG readings, final gravity, and temperature.
• Watch yeast behavior: medium flocculation may leave some yeast suspended, affecting clarity and packaging timing.
• Record sensory checkpoints for diacetyl and esters during conditioning at 64–72°F.

Allow for 1–3+ weeks of conditioning and clearing, depending on your haze preferences and yeast suspension. Use the expected attenuation WLP066 figure to estimate ABV during recipe design. Then, confirm with measured gravities. These steps ensure accurate WLP066 ABV metrics and help time packaging to avoid off-flavors or overcarbonation.

Troubleshooting Common Issues with WLP066

Keep a close eye on three critical factors: fermentation temperature, pitch rate, and oxygenation. Ensure your fermenter's temperature stays between 64–72°F. Also, verify the viability of your starter or packet. Issues like poor pitching or cold wort can lead to slow attenuation and unwanted off-flavors in your London Fog brew.

Buttery diacetyl can be a problem. To address it, try a diacetyl rest by slightly increasing the temperature for 24–48 hours. This can help speed up diacetyl reduction. White Labs research indicates that adding enzymes at pitch can also reduce diacetyl formation. To fix diacetyl WLP066, consider adding a diacetyl-reducing enzyme like Brewzyme-D, following the manufacturer's guidelines. Make sure your yeast is healthy and well-oxygenated at pitch.

Identify common causes with simple checks. Check the original gravity and expected attenuation to spot incomplete fermentation. Run a viability check on your yeast and confirm that you've added oxygen or nutrients. Variability in tolerance and apparent attenuation has been reported. Consistent pitching and good nutrient management can help mitigate these risks.

For haze or poor clarity, consider conditioning steps. Cold crashing, fining agents, or gentle filtration can improve clarity. This strain has low-to-medium flocculation, which means conditioning will take longer. Allow extra time in the conditioning tank before packaging.

• Recheck pitch rates and make a starter if needed.
• Keep fermentation stable within 64–72°F.
• Oxygenate wort before pitching and add yeast nutrients when appropriate.
• Perform a diacetyl rest or dose Brewzyme-D to fix diacetyl WLP066.
• Allow adequate conditioning time for flocculation and flavor maturation.

For persistent London Fog fermentation problems, document each batch parameter and change one variable at a time. Tracking temperature logs, pitch volumes, oxygen levels, and enzyme use helps isolate the root cause and improve future batches.

Yeast Health, Harvesting, and Reuse Practices

Ensuring good yeast health with WLP066 begins with meticulous handling and accurate pitching. White Labs offers detailed guides and a pitch-rate calculator. These tools help plan the starter size for liquid batches and guide the rehydration process for dry yeast.

Before reusing yeast, it's crucial to check its cell viability. A simple methylene blue or methylene violet stain, combined with a hemocytometer, provides a quick cell count. White Labs advises against exceeding three to five generations to maintain yeast vitality. In many breweries, it's common to rebuild a fresh starter after this many generations.

• When harvesting London Fog, wait until flocculation and krausen collapse, then collect the trub-free layer.
• Store harvested yeast cold and oxygen-restricted to slow metabolism and preserve viability.
• Label harvests with date, batch gravity, and generation count for tracking.

Reconditioning harvested yeast is essential for maintaining its performance. Ensure proper oxygenation, wort nutrients, and a brief starter phase for high-gravity or stressed strains. Correcting the pitching rate and oxygen levels before fermentation significantly improves yeast health WLP066.

Decide on WLP066 yeast reuse based on viability, contamination checks, and the target beer profile. For hazy, low-attenuation brews, fresh starters may be preferable after heavy or high-gravity fermentations. For routine ales, judicious harvesting and gentle repitching save cost and retain character.

• Practice sterile techniques while harvesting London Fog to reduce risk of souring organisms.
• Count cells and record viability; reject samples below acceptable thresholds.
• Limit repitch cycles and rebuild starters after multiple generations or poor fermentations.

Tools such as Brewzyme-D can speed fermentations but do not replace solid yeast management. Prioritize hygiene, accurate counts, and adequate nutrition to protect yeast health WLP066. When followed, these steps make WLP066 yeast reuse predictable and safe for consistent brewing.

A technician in a white lab coat pours a cloudy golden liquid in a softly lit laboratory. More information

Performance Data and Case Study: SMaTH IPA with WLP066

White Labs case study materials compare liquid and dry WLP066 in a SMaTH IPA recipe. The tech sheet provides expected attenuation and fermentation ranges. These are crucial for brewers planning their ferment schedules.

Reported brewery data for the SMaTH IPA brewed with WLP066 reveals an ABV near 5.6%. It also highlights tasting notes of tangerine, creamsicle, and resin. Brewers following the White Labs case study added Brewzyme-D at pitching. They noted faster attenuation and diacetyl levels below sensory detection.

Beer-Analytics compiled independent metrics on WLP066. They show around 78.5% attenuation, fermentation temps between 18–22°C, and medium flocculation. The listing includes over 1,400 recipes that reference the strain. This supports reproducible outcomes across homebrew and commercial batches.

• Both liquid and dry WLP066 produced clear hop-forward flavors in blind comparisons.
• Enzyme addition in the White Labs case study shortened lag time and reduced diacetyl risk.
• Typical SMaTH IPA outcomes landed in the mid-5% ABV range with consistent mouthfeel and haze retention.

Brewers aiming to replicate results can use the documented WLP066 performance data. They can also refer to the SMaTH IPA WLP066 case notes. This helps set pitching rates, target temperatures, and enzyme dosages. The combination of lab-provided sheets and community analytics ensures expectations align with real-world results.

Packaging, Conditioning, and Serving Considerations

WLP066’s low-to-medium flocculation often leaves a pleasant haze in finished beers. When packaging WLP066 beers, confirm final gravity matches expected attenuation before moving to bottles or kegs. This reduces the risk of overcarbonation and off-flavors after sealing.

Monitor diacetyl and other off-flavors during conditioning London Fog yeast batches. A sensory check is the fastest way to confirm diacetyl is below detection. White Labs’ SMaTH IPA trials showed that using enzymes like Brewzyme-D to speed diacetyl reduction can allow earlier packaging when stability metrics are met.

Decide your clarity goal early. If you want haze retention for a soft, juicy profile, limit cold storage and avoid aggressive fining. For clearer beers, apply cold crash, fining agents, filtration, or extended conditioning to settle yeast and proteins.

Carbonation level shapes mouthfeel and aroma. For serving hazy IPA WLP066, target moderate carbonation to boost hop lift without creating a sharp bite. Set serving temperatures around 40–45°F to present hop aroma and preserve body.

Use this practical checklist before packaging WLP066 beers:

• Verify final gravity aligns with recipe expectations.
• Perform sensory checks for diacetyl and off-flavors.
• Choose conditioning London Fog yeast in tank or bottle based on haze goals.
• Decide on cold crash, fining, or filtration if clarity is needed.
• Carbonate to style-appropriate volumes, then adjust serving hazy IPA WLP066 temps to 40–45°F.

Following these steps keeps texture and hop character consistent while lowering risk during packaging and conditioning. Clear documentation of gravity, sensory notes, and carbonation targets helps reproduce results in future batches.

White Labs WLP066 London Fog Ale Yeast

This White Labs WLP066 profile combines official specs and field notes into a concise summary. The WLP066 tech sheet lists part no. WLP066 and provides key numbers. These include attenuation of 75–82%, low to medium flocculation, and alcohol tolerance of 5–10%. It also recommends a fermentation temperature of 64–72°F (18–22°C).

Lab trials and recipe work show the strain's excellence for hazy and juicy IPAs. London Fog Ale yeast facts reveal aromatic contributions like pineapple and ruby red grapefruit. It also offers a softer mouthfeel, perfect for New England–style ales. The strain is available as liquid and premium active dry, with an organic option for those seeking certified ingredients.

Independent aggregators report an average attenuation of 78.5% and medium flocculation. They classify tolerance as higher in practical use. Brewers using the WLP066 tech sheet and in-house testing find reliable performance in single malt and hop-forward builds. The yeast is featured in many recipes, showing its popularity in both home and professional brewing.

• Fermentation range: 18–22°C for optimal ester balance.
• Flocculation: low–medium for sustained haze and body.
• Attenuation: targets 75–82% with average closer to 78% in trials.
• Formats: liquid, premium active dry, organic option available.

Practical London Fog Ale yeast facts include a velvet mouthfeel and hop-enhancing esters. Common tasting notes in recipe tests are tangerine, creamsicle, and resin. Brewers working on SMaTH and SMaSH IPA projects use WLP066 to create fruity halos. They control diacetyl with enzymes like Brewzyme-D.

Use this White Labs WLP066 profile as a quick reference to match strain traits with recipe goals. Follow the WLP066 tech sheet for pitching and temperature guidance. Adjust oxygenation and pitch rate to maintain yeast health for consistent, fruity fermentation in hazy IPA builds.

Stainless steel fermenter with a glass window showing actively fermenting English ale in a dim brewery. More information

Conclusion

WLP066 conclusion: White Labs WLP066 London Fog Ale Yeast is a top choice for brewers aiming at tropical and citrus esters in hazy, juicy IPAs. It offers a soft, velvety mouthfeel. Technical details from White Labs and other sources confirm its reliable attenuation, near 75–82%, and a fermentation range of 64°–72°F. This ensures the preservation of pineapple and grapefruit notes without harsh phenolics.

Case studies, such as the White Labs SMaTH IPA and Beer-Analytics data, support the yeast's performance in real-world brewing. The SMaTH example, with an ABV of about 5.6%, showcased tangerine and resin flavors. It also used Brewzyme-D to reduce diacetyl and speed up conditioning. Beer-Analytics data further confirms its medium flocculation and wide recipe adoption, making it versatile for modern hop-forward ales.

When deciding if WLP066 is right for you, consider your brewing goals. Look for a yeast that highlights tropical-citrus esters and a pillowy mouthfeel. Control the fermentation temperature and follow White Labs’ pitch recommendations. Choose between liquid or premium dry formats based on your batch size and logistics. Additionally, consider enzyme use for cleaner, faster results. Overall, WLP066 is an excellent choice for U.S. brewers aiming for juicy, hazy IPA profiles with predictable performance and expressive hop interplay.

Further Reading

If you enjoyed this post, you may also like these suggestions:

• Fermenting Beer with CellarScience Berlin Yeast
• Fermenting Beer with Bulldog B49 Bavarian Wheat Yeast
• Fermenting Beer with Lallemand LalBrew Nottingham Yeast