White Labs Yeast | WLP1983 Charlie's Fist Bump Yeast | Beer Yeast | PurePitch® Next Generation | Industry Leading Viability | 150 Billion Cells

• WLP1983 can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles
• Licensed from Charlie Papazian, author of The Complete Joy of Homebrewing and The Homebrewer’s Companion
• PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch
• Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
• White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation
• Don't need a full package? Put the lid back on and store in the refrigerator for your next batch!

Formerly known as WLP862 Cry Havoc, this signature strain has since been renamed to honor its creator, Charlie Papazian. Fist Bump has the ability to ferment at both ale and lager temperatures allowing the brewer 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. Papazian had "Cry Havoc" in his yeast stable since 1983.

When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques  are used.

When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch!

For Ales:
Attenuation: 66-70%
Flocculation: Medium-Low
Optimum Fermentation Temperature: 68-74°F
Optimum Cellaring Temperature: 50-55°F
Alt beers can be cellared at lagering temperatures

For best results we always recommend ordering an ice pack with your liquid yeast.

Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.