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WLP013 London Ale
What it does :
The WLP013 London Ale yeast strain produces a complex, flavor profile with a notable oak character while still allowing hop and malt presence to be noticed. This strain is a moderately flocculent yeast that results in fairly clear beer. This yeast strain is moderately attenuative. You can expect it to ferment 67 to 75 percent of the fermentable sugars in your wort. It results in a dry finish.
What it is:
This is a top-fermenting yeast strain.
How it works:
After the boil is complete, cool your wort temperature down to be at or near 71 F (21.7 C). Then, you can add this yeast to begin the primary fermentation of your beer.
The amount of pitching yeast that you need to properly ferment a 5 gallon (18.9 liter) batch of wort will vary with the original gravity of your recipe. The higher the orginal gravity target of your wort, the greater the amount of sugars to be fermented. So, the original gravity of your recipe's wort drives the number of yeast cells you need to ferment these sugars. Making a yeast starter is strongly recommended for a wort with an original gravity at or above 1.080.
You should prepare your yeast sample for pitching into the wort. A liquid yeast slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.