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{"id":7470727686,"title":"White Labs Yeast - 099 Super High Gravity Ale","handle":"brewing-ingredients-yeast-wlp099-high-grav","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eCan ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmerican Style Cream Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Wheat Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFruit Beer\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eHerbs \u0026amp; Spice Beer\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSpecialty Honey Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSmoke Flavored Beer\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eGolden Ale Canadian Style Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGerman Style Kolsch\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eClassic English Style Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Style India Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmerican Style India Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Amber\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Style Bitter\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eEnglish Style ESB\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eScottish Style Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eIrish Style Red Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Style Brown Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Brown Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGerman Style Brown and Dusseldorf Altbier\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eRobust Porter\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrown Porter\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eClassic Irish Style Dry Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForeign Style Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSweet Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOatmeal Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eEnglish Old Ale English \u0026amp; American Strong Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarley Wine Strong Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eStrong Scotch Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImperial Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eImperial IPA\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-148eed07dbdee0698a8334334db92bb0\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eBEAST! \u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNicolò Binda\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 23rd 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis yeast is a beast! Took my RIS from 1130 (fermented down to 1040 with wlp001) to 1006 and finished out my BDSA that was \"stuck\" at 1025 (from 1110) to 0,995!\u003cbr\u003eBe careful that take loong time to eat the last few points!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e22% WLP099 ALL-GRAIN BEER\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAntonio Bonis\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eOct., 12th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eSuper High Gravity Russian Imperial Stout (22%)\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eJust my experience using WLP099 Super High Gravity ale yeast. I'm a relatively new home-brewer (less than 10 months), but using this yeast I managed to make a 22% all grain RIS (no sugar\/syrup additions). Using a 8L yeast starter, 1 packet of WLP099, 7 stepped additions of wort, 5 lots of aeration using a cheap aquarium pump (atmospheric oxygen, not pure O2), dry beer [pilsner] enzyme and some simple yeast nutrient managed to go from 1.202 to 1.046 and around 74% apparent attenuation.\u003c\/p\u003e\n\u003cp\u003eOn big beers this yeast is a slow fermenter, chugging along for quite some time, so be patient as it will get there, just much slower than you expect. As regards taste, as I mainly pitched the yeast cake from my starter (8L out of 15L total starter) I decided to taste the hopped starter beer and it was positively delicious. 90% apparent attenuation (!!), 6.2% ABV, fruity but with little or no weird off flavours\/phenolics (although phenols will increase in bigger brews). No sulphur or other homebrew tastes to mention of, despite being still cloudy with yeast (Doesn't flocculate terribly as well as many other strains). Although not my first choice for a low gravity beer, it still tasted great for any English style ale and is unsurpassed for attenuation!\u003c\/p\u003e\n\u003cp\u003eMy big beer needs maturing, but 2 months from when fermentation started it tastes like a liquorish, dark fruit liqueur, deceptively smooth with a warm alcohol burn. Surprisingly drinkable already, and no doubt will completely transform with aging. Any yeast flavour is probably masked by the malt as there's no denying the 18kg of malt that went into this beer! However, the yeast did it's job.\u003c\/p\u003e\n\u003cp\u003eBe warned though you can't just toss this in and make anything over 10-11% without stepped additions and simple aeration as it doesn't favor high gravity environments.\u003c\/p\u003e\n\u003cp\u003eWould I make a 20+% all grain beer again? Maybe, maybe note, but time tell (it's alot of work).\u003c\/p\u003e\n\u003cp\u003eWould I use this yeast again? Most definitely. Would suit any super dry English style ale or Barley wine, and possibly even an experimental Belgian-style Trappist\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eUSED IN A 24% BELGIAN SPECIALTY ALE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJohnny H\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJan., 12th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBelgian specialty ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eBrewed a 24% beer (total OG 1.170- FG 1.022) with a friend some time ago. We wanted to harness the flavorful esters from other yeasts, so we ended up pitched Saison yeast first to take it to 11%, then Trappist yeast taking it to 18% and giving it the bulk of the flavors we were after. Sugar was added during the fermentation at multiple points and was oxygenated constantly.\u003c\/p\u003e\n\u003cp\u003eIt was a trial to get this yeast up and running in an 18% solution. Pitching a vial the first time was unsuccessful. Next vial I made a starter utilising watered a down element of the 18% beer with added DME. When pitched this worked slowly to take it up to 24%. Delighted with it, did exactly what we wanted when given the right conditions. The end product is phenomenal. Figgy, almonds, sherry, dark fruit, cherries, raisins, dates and forest honey.\u003c\/p\u003e\n\u003cp\u003eCertainly not a beginners yeast. Recommended!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eHARD WORK, BUT GREAT RESULTS\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eKirk\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJan., 20th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBarleywine\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eGreat yeast! I've brewed 2 different barleywines and 1 wheat wine with it so far. The first did not completely ferment out for several months, but that was before I started reading about proper care of this yeast. It is certainly not for beginners.\u003c\/p\u003e\n\u003cp\u003eFor the second barleywine, I paid attention to the other reviews. I made a 2 step gallon starter starting a week in advance. The wort was around 1.08 and finished under 1.01 resulting with a 10% abv. I've been periodically adding candi syrup to raise the gravity, which is currently at 17% abv and climbing. The yeast finishes the gravity each time at around 1.0, with the most recent addition finishing at 0.994. Definitely a powerhouse as long as you slowly add fermentables and give the yeast time to eat.\u003c\/p\u003e\n\u003cp\u003eOn my most recent wheat wine, I used a vial that was a few months expired (brew shop sold it for half price) and got the same results as above just by making a good starter. I can not emphasize making a good starter enough.\u003c\/p\u003e\n\u003cp\u003eOverall, this yeast will live up to the claims, just be gentle with it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:34:00-06:00","created_at":"2016-07-07T20:34:55-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":899,"price_min":899,"price_max":899,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940582982,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 099 Super High Gravity Ale","public_title":null,"options":["Default Title"],"price":899,"weight":86,"compare_at_price":null,"inventory_quantity":4,"inventory_management":"shopify","inventory_policy":"continue","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_e51ba357-8e1f-4adb-8561-f6b776b8d7f9.jpg?v=1529969088"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_e51ba357-8e1f-4adb-8561-f6b776b8d7f9.jpg?v=1529969088","options":["Title"],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eCan ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmerican Style Cream Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Wheat Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFruit Beer\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eHerbs \u0026amp; Spice Beer\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSpecialty Honey Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSmoke Flavored Beer\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eGolden Ale Canadian Style Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGerman Style Kolsch\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eClassic English Style Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Style India Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmerican Style India Pale Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Amber\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Style Bitter\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eEnglish Style ESB\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eScottish Style Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eIrish Style Red Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Style Brown Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eAmerican Style Brown Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGerman Style Brown and Dusseldorf Altbier\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eRobust Porter\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrown Porter\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eClassic Irish Style Dry Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForeign Style Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSweet Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOatmeal Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003ctd\u003eEnglish Old Ale English \u0026amp; American Strong Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarley Wine Strong Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eStrong Scotch Ale\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImperial Stout\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eImperial IPA\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-148eed07dbdee0698a8334334db92bb0\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eBEAST! \u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNicolò Binda\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 23rd 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis yeast is a beast! Took my RIS from 1130 (fermented down to 1040 with wlp001) to 1006 and finished out my BDSA that was \"stuck\" at 1025 (from 1110) to 0,995!\u003cbr\u003eBe careful that take loong time to eat the last few points!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e22% WLP099 ALL-GRAIN BEER\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAntonio Bonis\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eOct., 12th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eSuper High Gravity Russian Imperial Stout (22%)\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eJust my experience using WLP099 Super High Gravity ale yeast. I'm a relatively new home-brewer (less than 10 months), but using this yeast I managed to make a 22% all grain RIS (no sugar\/syrup additions). Using a 8L yeast starter, 1 packet of WLP099, 7 stepped additions of wort, 5 lots of aeration using a cheap aquarium pump (atmospheric oxygen, not pure O2), dry beer [pilsner] enzyme and some simple yeast nutrient managed to go from 1.202 to 1.046 and around 74% apparent attenuation.\u003c\/p\u003e\n\u003cp\u003eOn big beers this yeast is a slow fermenter, chugging along for quite some time, so be patient as it will get there, just much slower than you expect. As regards taste, as I mainly pitched the yeast cake from my starter (8L out of 15L total starter) I decided to taste the hopped starter beer and it was positively delicious. 90% apparent attenuation (!!), 6.2% ABV, fruity but with little or no weird off flavours\/phenolics (although phenols will increase in bigger brews). No sulphur or other homebrew tastes to mention of, despite being still cloudy with yeast (Doesn't flocculate terribly as well as many other strains). Although not my first choice for a low gravity beer, it still tasted great for any English style ale and is unsurpassed for attenuation!\u003c\/p\u003e\n\u003cp\u003eMy big beer needs maturing, but 2 months from when fermentation started it tastes like a liquorish, dark fruit liqueur, deceptively smooth with a warm alcohol burn. Surprisingly drinkable already, and no doubt will completely transform with aging. Any yeast flavour is probably masked by the malt as there's no denying the 18kg of malt that went into this beer! However, the yeast did it's job.\u003c\/p\u003e\n\u003cp\u003eBe warned though you can't just toss this in and make anything over 10-11% without stepped additions and simple aeration as it doesn't favor high gravity environments.\u003c\/p\u003e\n\u003cp\u003eWould I make a 20+% all grain beer again? Maybe, maybe note, but time tell (it's alot of work).\u003c\/p\u003e\n\u003cp\u003eWould I use this yeast again? Most definitely. Would suit any super dry English style ale or Barley wine, and possibly even an experimental Belgian-style Trappist\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eUSED IN A 24% BELGIAN SPECIALTY ALE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJohnny H\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJan., 12th 2015\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBelgian specialty ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eBrewed a 24% beer (total OG 1.170- FG 1.022) with a friend some time ago. We wanted to harness the flavorful esters from other yeasts, so we ended up pitched Saison yeast first to take it to 11%, then Trappist yeast taking it to 18% and giving it the bulk of the flavors we were after. Sugar was added during the fermentation at multiple points and was oxygenated constantly.\u003c\/p\u003e\n\u003cp\u003eIt was a trial to get this yeast up and running in an 18% solution. Pitching a vial the first time was unsuccessful. Next vial I made a starter utilising watered a down element of the 18% beer with added DME. When pitched this worked slowly to take it up to 24%. Delighted with it, did exactly what we wanted when given the right conditions. The end product is phenomenal. Figgy, almonds, sherry, dark fruit, cherries, raisins, dates and forest honey.\u003c\/p\u003e\n\u003cp\u003eCertainly not a beginners yeast. Recommended!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eHARD WORK, BUT GREAT RESULTS\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eKirk\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJan., 20th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBarleywine\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eGreat yeast! I've brewed 2 different barleywines and 1 wheat wine with it so far. The first did not completely ferment out for several months, but that was before I started reading about proper care of this yeast. It is certainly not for beginners.\u003c\/p\u003e\n\u003cp\u003eFor the second barleywine, I paid attention to the other reviews. I made a 2 step gallon starter starting a week in advance. The wort was around 1.08 and finished under 1.01 resulting with a 10% abv. I've been periodically adding candi syrup to raise the gravity, which is currently at 17% abv and climbing. The yeast finishes the gravity each time at around 1.0, with the most recent addition finishing at 0.994. Definitely a powerhouse as long as you slowly add fermentables and give the yeast time to eat.\u003c\/p\u003e\n\u003cp\u003eOn my most recent wheat wine, I used a vial that was a few months expired (brew shop sold it for half price) and got the same results as above just by making a good starter. I can not emphasize making a good starter enough.\u003c\/p\u003e\n\u003cp\u003eOverall, this yeast will live up to the claims, just be gentle with it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 099 Super High Gravity Ale

Product Description
$8.99
Maximum quantity available reached.

Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
American Style Cream Ale 1 American Style Wheat Ale 1
Fruit Beer 1 Herbs & Spice Beer 1
Specialty Beers 2 Specialty Honey Ales 2
Smoke Flavored Beer 2 Golden Ale Canadian Style Ale 1
German Style Kolsch 1 Classic English Style Pale Ale 1
English Style India Pale Ale 1 American Style Pale Ale 1
American Style India Pale Ale 1 American Style Amber 1
English Style Bitter 1 English Style ESB 1
Scottish Style Ale 1 Irish Style Red Ale 1
English Style Brown Ale 1 American Style Brown Ale 1
German Style Brown and Dusseldorf Altbier 1 Robust Porter 1
Brown Porter 1 Classic Irish Style Dry Stout 1
Foreign Style Stout 2 Sweet Stout 1
Oatmeal Stout 1 English Old Ale English & American Strong Ale 1
Barley Wine Strong Ale 4 Strong Scotch Ale 1
Imperial Stout 2 Imperial IPA 2

Reviews

Feedback and experiences from previous customers. 

BEAST!

By: Nicolò Binda | Date: Jul., 23rd 2016 | Beer(s) Brewed:

 

This yeast is a beast! Took my RIS from 1130 (fermented down to 1040 with wlp001) to 1006 and finished out my BDSA that was "stuck" at 1025 (from 1110) to 0,995!
Be careful that take loong time to eat the last few points!

 

22% WLP099 ALL-GRAIN BEER

By: Antonio Bonis | Date: Oct., 12th 2015 | Beer(s) Brewed: Super High Gravity Russian Imperial Stout (22%)

 

Just my experience using WLP099 Super High Gravity ale yeast. I'm a relatively new home-brewer (less than 10 months), but using this yeast I managed to make a 22% all grain RIS (no sugar/syrup additions). Using a 8L yeast starter, 1 packet of WLP099, 7 stepped additions of wort, 5 lots of aeration using a cheap aquarium pump (atmospheric oxygen, not pure O2), dry beer [pilsner] enzyme and some simple yeast nutrient managed to go from 1.202 to 1.046 and around 74% apparent attenuation.

On big beers this yeast is a slow fermenter, chugging along for quite some time, so be patient as it will get there, just much slower than you expect. As regards taste, as I mainly pitched the yeast cake from my starter (8L out of 15L total starter) I decided to taste the hopped starter beer and it was positively delicious. 90% apparent attenuation (!!), 6.2% ABV, fruity but with little or no weird off flavours/phenolics (although phenols will increase in bigger brews). No sulphur or other homebrew tastes to mention of, despite being still cloudy with yeast (Doesn't flocculate terribly as well as many other strains). Although not my first choice for a low gravity beer, it still tasted great for any English style ale and is unsurpassed for attenuation!

My big beer needs maturing, but 2 months from when fermentation started it tastes like a liquorish, dark fruit liqueur, deceptively smooth with a warm alcohol burn. Surprisingly drinkable already, and no doubt will completely transform with aging. Any yeast flavour is probably masked by the malt as there's no denying the 18kg of malt that went into this beer! However, the yeast did it's job.

Be warned though you can't just toss this in and make anything over 10-11% without stepped additions and simple aeration as it doesn't favor high gravity environments.

Would I make a 20+% all grain beer again? Maybe, maybe note, but time tell (it's alot of work).

Would I use this yeast again? Most definitely. Would suit any super dry English style ale or Barley wine, and possibly even an experimental Belgian-style Trappist

 

USED IN A 24% BELGIAN SPECIALTY ALE

By: Johnny H | Date: Jan., 12th 2015 | Beer(s) Brewed: Belgian specialty ale

 

Brewed a 24% beer (total OG 1.170- FG 1.022) with a friend some time ago. We wanted to harness the flavorful esters from other yeasts, so we ended up pitched Saison yeast first to take it to 11%, then Trappist yeast taking it to 18% and giving it the bulk of the flavors we were after. Sugar was added during the fermentation at multiple points and was oxygenated constantly.

It was a trial to get this yeast up and running in an 18% solution. Pitching a vial the first time was unsuccessful. Next vial I made a starter utilising watered a down element of the 18% beer with added DME. When pitched this worked slowly to take it up to 24%. Delighted with it, did exactly what we wanted when given the right conditions. The end product is phenomenal. Figgy, almonds, sherry, dark fruit, cherries, raisins, dates and forest honey.

Certainly not a beginners yeast. Recommended!

 

HARD WORK, BUT GREAT RESULTS

By: Kirk | Date: Jan., 20th 2014 | Beer(s) Brewed: Barleywine

 

Great yeast! I've brewed 2 different barleywines and 1 wheat wine with it so far. The first did not completely ferment out for several months, but that was before I started reading about proper care of this yeast. It is certainly not for beginners.

For the second barleywine, I paid attention to the other reviews. I made a 2 step gallon starter starting a week in advance. The wort was around 1.08 and finished under 1.01 resulting with a 10% abv. I've been periodically adding candi syrup to raise the gravity, which is currently at 17% abv and climbing. The yeast finishes the gravity each time at around 1.0, with the most recent addition finishing at 0.994. Definitely a powerhouse as long as you slowly add fermentables and give the yeast time to eat.

On my most recent wheat wine, I used a vial that was a few months expired (brew shop sold it for half price) and got the same results as above just by making a good starter. I can not emphasize making a good starter enough.

Overall, this yeast will live up to the claims, just be gentle with it.