White Labs Inc.

Yeah.

And I think there is a Y East and White Labs equivalent to that.

I can't remember exactly which ones they are.

You can't seem to get anywhere anymore in the UK anyway.

so i don't know

imperial is um is lance right

no that's amiga no no doubt they've got their own version of it 820 is the yeah that's the oktoberfest one isn't it uh so it's 860 white labs

octoberfest yeah

I use 3724.

I think White Labs has original, authentic, original, if you will, like authentic strains.

I use them specifically for everything, except for I use Fermentis.

Is it Fermentis or is it 3470?

I used BSI once for a Kolsch strain.

Obviously not what we're talking about.

White Labs and Y-Yeast are the two major ones, I think, for most or for a lot of professional brewers.

When I was doing the Belgian thing, I used White Labs almost the whole time.

I would love to try, though.

I think it's White Labs has in their yeast bank a yeast that they extracted in Peru from a cacao plant.

And I had talked to them at one point about trying to get a vial of it.

But it's kind of a whole process.

But it's such a cool story.

And it was funny when I talked, I talked to Kara as well a couple years ago, and it kind of feels like it's just sitting in a like a dusty forgotten corner.

at white labs like she was like oh yeah we do have that and it it sounded like they'd done it mostly to bank it for uh whoever the processor was in peru that was you know used was was fermenting cacao but it yeah it's just sitting there hopefully you know somebody can find it and use it

yeah it's such a cool story you know maybe chris white will hear this podcast and reach out to me and maybe we could figure out how to do a collaboration because I love to use ingredients like that.

I'm just, yeah, I'm just kind of curious.

Maybe I could talk to like White Labs or something like that.

But you did bring up IPAs and there's this famous five to one sulfate to chloride ratio.

Like I'm just kind of curious, like where, how did that even come up? And, or is it just overly some, a simplified ratio for, for, for people to use to make, you know, a good IPA?

Uh, yeah, so, like, yeast nutrient-wise, are you using, like, YeastX or zinc or, or anything or nothing?

We were using, uh, like Zinc Buddy from White Labs for a long time.

Mm-hmm.

But then after I brewed with you and you gu- you just showed me the zinc, uh, what is it? Hepa...

Mm-mm

... you, you really, you really wanna reach for a, a yeast that is specifically for witbier, like Imperial Yeast B-44 WhiteOut, Wyeast 3, uh, 3944 Belgian Witbier, or White Labs WLP400 Belgian Wit Ale.

And not witbread, which has nothing to do with this apparently.

[laughs] That would be the, uh, witbread is like a, a Fermentis Safale US-04.

I also found this particular strain to have a very thick and sticky krausen.

Uh, not sure if you experienced the same thing." He's, he's talking to Mike.

I actually haven't used Wite-Out, but I have used its, uh, you know, equal version from White Labs, and yes, in my experience, it, I don't think it's the yeast so much as it is the heavy use of wheat, uh, in the grist.

You are...

I think, uh, you know, everybody knows that there's liquid and there's dry.

Now, uh, in terms of liquid versions of Chico, uh, like I said earlier, I think the most popular is White Labs WLP001 California Ale.

They did just release, uh, I mean just, it recently-ish released a dry version whi- which I think is super rad.

Um, that's actually what we're gonna be focusing on in this episode.

I'm sure we'll get to that.

You've got Wyeast 1056, I think they call that American Ale or American Ale 2, Imperial Yeast AO7 Flagship, and Om- Omega Yeast OYL-004, all versions of, uh, liquid, uh, Chico yeast.

Yeah, that's right, and, uh, I have a co- couple of those frozen in my freezer ready for, ready to go for the next brew, so, um, and, and I typically have been using White Labs WLP001 most of the time.

There are some dry options.