White Labs WLP840 American Lager Yeast
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Product details
| Management number | 248701898 | Release Date | 2026/09/03 | List Price | US$6.00 | Model Number | 248701898 | ||
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WLP840 American Lager is a classic American lager strain that produces dry, clean, easy drinking beers with just a light touch of apple fruitiness. Sulfur and diacetyl production are minimal, making it an easy lager strain to work with.
A great choice for American Lager, American Pilsner, Premium Lager, Pale Lager, Amber Lager, Helles, and other clean, crisp lagers.
Looking for Omega OYL 102 American Pilsner? Omega lists WLP840 as a comparable strain. OYL 102 is currently only available in Omega Probrew pitches, making WLP840 our homebrew sized solution for this strain. Wyeast 2007 Pilsen Lager is another direct comparable reference.
WLP840 Characteristics
Attenuation: 75 to 80%
Flocculation: Medium
Alcohol Tolerance: 5 to 10% ABV
Optimum Fermentation Temperature: 50 to 55°F / 10 to 13°C
STA1: Negative
Yeast Type: Lager
Cell Count: Approximately 150 billion cells
Recommended Beer Styles
- American Lager
- American Pilsner
- Premium Lager
- Pale Lager
- Amber Lager
- Dark Lager
- Helles
- Cream Ale
Fermentation Notes
WLP840 produces a dry, clean lager with very slight apple character and minimal sulfur or diacetyl.
Ferment around 50 to 55°F for the classic profile. As with any lager yeast, larger batches, higher gravity beers, or colder pitching temperatures may benefit from a larger pitch.
PurePitch Next Generation
White Labs PurePitch Next Generation packages contain approximately 150 billion cells and provide a consistent pitch for more predictable fermentation.
Scan the barcode on the package and enter your batch information into the White Labs Pitch Rate Calculator to determine the recommended pitch rate for your beer.
The resealable cap also allows unused yeast to be refrigerated for a future batch.
Shipping Liquid Yeast
For best results, we recommend adding an ice pack when shipping liquid yeast.
During hot weather or longer transit times, we recommend choosing a dry yeast option when possible. Prolonged exposure to excessive heat can reduce liquid yeast viability.
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