White Labs WLP002 English Ale yeast: temperature, attenuation and alcohol tolerance
White Labs (liquid)The published White Labs data for White Labs WLP002 English Ale, the styles it suits, and what to use if you cannot get it.
Published technical data
| Manufacturer | White Labs (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting English ale (Fuller's strain) |
| Fermentation temperature | 18 to 20 C (65 to 68 F) |
| Apparent attenuation | 63 to 70 % (66.5% typical) |
| Alcohol tolerance | Medium tolerance |
| Flocculation | Very high |
Notes
Recommended for English bitter, ESB, porter, oatmeal stout.
Character: Fruity English character with a full, malty body.
The Fuller's strain, a very high-flocculating English ale yeast that drops crystal bright and leaves a full malty body with a fruity ester. Its low 66% attenuation keeps residual sweetness, so it is the classic ESB and bitter yeast. Rouse the yeast during fermentation, because it flocculates so hard it can drop out and stall early.
Substitutes and styles
Sources: White Labs WLP002 English Ale specification (Brewer's Friend) ยท Brewstock Beer Yeast Comparison Chart (White Labs / Wyeast / Omega / Fermentis / Lallemand cross-reference)