Yeast should be stored in the refrigerator prior to use. Remove the yeast from the refrigerator approximately two to six hours before pitching and allow the yeast to come up to room temperature. The reason for this is to prevent a temperature shock when the yeast is pitched.

Instructions:

1. Add 1.5L of water to the flask.
2. Add 200g of DME or LME.
3. Top flask with water to 2L mark.
4. Add ⅛ teaspoon of preferred yeast nutrient.
5. Add antifoam (Optional)
6. Cover opening with foil and boil for 15min.
7. Allow the flask to cool to room temperatures and aseptically transfer yeast to liquid.

Usually, a 1:100 typically works well for yeast slurries. It is best to have 100 or fewer yeast cells per microscope field at 400x. Sample can be diluted with deionized/distilled water.

Attenuation is the degree to which yeast ferments the sugar in a wort or must. If you have 50% attenuation it means that 50% of the sugars have been converted into alcohol and CO2 by yeast. Example: Your beer has an OG of 1.050 and the expected attenuation of your yeast is 75%.

Our high viability is due to the health of the yeast and nutrient content of our liquid at packaging. After 6 weeks, lag time before active fermentation is usually between 15-20 hours. The shelf life for White Labs Yeast is four months.

Re: Yeast Freezing/Storage You can store slurry in sanitised White Labs vials in a fridge for well over 6 months and make starters without problem. No need to freeze.

The most important factor in increasing your attenuation is yeast. You want to make sure you pitch an adequate amount of healthy yeast for the beer you are making as well as selecting a highly attenuating yeast strain.