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White Labs Yeast - 862 Cry Havoc

White Labs Yeast - 862 Cry Havoc


Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.

Optimum Lagering Temperature: 32-37°F

Play Audio Description of WLP862 Cry Havoc »

Chris White, president of White Labs, discusses the company's strains.

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
German Style Kolsch 2 German Style Pilsner 2
Bohemian Style Pilsner 2 Munchen Style Helles 2
European Style Pilsner 2 American Style Light Lager 4
American Style Lager 4 American Style Premium Lager 4
American Style Specialty Lager 4 Vienna Style Lager 2
Americn Style Amber Lager 4 German Style Marzen & Oktoberfest 2
European Style Dark & Munchner 2 American Style Dark Lager 2
German Style Schwarzbier 2 German Style Dopplebock 2
Bock 2


Feedback and experiences from previous customers. 


By: Scott | Date: Apr., 4th 2013 | Beer(s) Brewed: Maibock


Washed this from a previous batch. Made two separate 2L starters. One measures 1.020.

77% EFFICIENCY!!!! 1.062 to 1.014. 64 deg F. 11 days



By: Mike Bruffey | Date: Apr., 2nd 2013 | Beer(s) Brewed:American Wheat


First time I used it. I made a starter, fermented at 70 degrees and beer was mostly done in 3+ days. I cold crashed it leaving the beer crystal clear. FG was 1.015, down from 1.055. Great tasting beer. Not your ordinary hazy looking wheat beer. Will use it for another style and compare results.



By: Tony V | Date: Dec., 5th 2012 | Beer(s) Brewed: Double IPA


With 100% pale malt grist mashed@148f for 90min and lots of fine citrusy American Hops Cry Havoc was able to create an excellent I2pa that achieved 80% apparent attenuation! Hop bitterness and flavor came through well, but was balanced with a pleasant fruitiness. Give this yeast extra time to do its job and you will be rewarded with a beer that would make Charlie proud!!



By: Jerry Pritchett | Date: Dec., 5th 2012 | Beer(s) Brewed: Rye Ale


I recently brewed Charlie Papazian's Rye Not? recipe right out of his book. With the first use of his yeast, I figured to match it with one of his recipes. Wow! What a great beer. This will be a house favorite. I am going to try this same recipe and use lager temps. Could I get any better than this????



By: Nathan Hall | Date: Dec., 5th 2012 | Beer(s) Brewed: Porters, Stout


Strong fermentation, quick starts with O2. Perfect flavor profile for the late harvest ales, porters, and stouts I brew for Fall Season. Goes strong even with primary fermentation temps in the high 50's. One of my absolute favorites, it's a great break from the American/English Ale yeasts typically used for these styles

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