WLP041 Pacific Ale - White Labs Yeast

WLP041 Pacific Ale - White Labs Yeast

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A popular malty and deliciousale yeast from the Pacific Northwest. WLP041 will drop from the beer, and a leave a malty profile. More fruity than WLP002- English Ale yeast. A proper yeast for English style ales including mild, bitter, IPA, porter and stouts.

  • Optimum Fermentation Temp: 65–68°F
  • Flocculation: High
  • Attenuation: 65–70%
  • Alcohol Tolerance: Medium (5–10%)
  • Cell Count: 100+ Billion
Wyeast Equivalent: N/A
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
Item # WLP041
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14 LBS
Community Q&A

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Why did you choose this?
MoreFlavor Store
Steve V on Dec 23, 2022
for use with specific recipe
Ryan B on Jun 3, 2022
Steve V on Dec 23, 2022
brewing a northwest style pale ale
Edward S on Dec 21, 2022
for use with specific recipe
Ryan B on Jun 3, 2022
Brewing a West Coast IPA
David B on Sep 23, 2021
it was recommened to me.
John S on Aug 11, 2020
Adding it to our frozen yeast library
James McLaughlin on Feb 29, 2020
This yeast is good for English style beers and really sticks to the bottom of the bottle, you can pour the whole bottle out with confidence.
Scott Peterson on Jan 12, 2018
brewing a northwest style pale ale
Edward S on Dec 21, 2022
Brewing a West Coast IPA
David B on Sep 23, 2021

4.3 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Rated 5 out of 5
This yeast worked well for us.
I (we) at Cootiemashers used this yeast to brew a "Spruce Tip Ale" and we we very pleased with the result. This beer came out very clear and clean and the spruce tips (we didn't add any hops) married well with this year to produce a very pleasant tasting brew. This brew was a very well received at our annual End of Summer party and made for a great fall beer
We'll be brewing this one again.
October 1, 2019
over 3 years ago
Rated 5 out of 5
Never let's me down. White Labs is the best!
March 11, 2018
over 4 years ago
Rated 5 out of 5
Worked great
We used it to make our Hibiscus Ale looking to utilize the "more fruity" qualities it has. The beer was a bit drier than expected, but that could be due to mash inconsistencies.
May 27, 2015
Rated 2 out of 5
Not for me
I won't use this strain again. It was a slow starter, a slow fermenter, and finished way too fruity for my tastes. I'll back to the old reliable, "California Ale".
January 21, 2015
Rated 4 out of 5
Good Alternative
I did a split batch of a Session Pale Ale with this strain and WLP001. From the fermentation samples it was easy to tell the difference between the 2 strains. It dropped much clearer than WLP001. For people who don't filter, this strain will contribute a little fruitiness and it drops out quick so the finished beer won't have any bitter yeast bite that some strains will leave. Try this in an APA or IPA and try a split batch if you can brew 10 gal, or (2) 2.5 gallon batches, and see if it is something you'll like.
May 23, 2014
Rated 5 out of 5
Great yeast profile in APA and IPA
A great yeast that has taken over as my house strain from Chico variants. The yeast is a bit of a slow worker, taking on average 10 days to finish. The yeast flocculates well leaving a very clear product after cold crashing and carbing in keg. There is a bit of a fruitiness from esters that plays very well with American hops. There is also a bit of a mineral taste that I notice, which I find desirable. Keep the temp in the low-mid 60's and this is a great yeast, it's became my go to for APAs now.
May 29, 2013