Old Bavarian Lager From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.

Attenuation: 66-73%

Flocculation: Medium

Optimum Fermentation Temperature: 50-55°F (10-13°C)

Alcohol Tolerance: Medium-High

From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfests, bocks, and dark lagers.

We stock the largest range of yeast for home brewers in Europe, ensuring we have something for every beer style you could want to brew. Be sure to check it out here

Be sure to check out the White Labs Pitch rate calculator to ensure you have the right volume of yeast

Our goal in creating PurePitch^® Next Generation for Homebrewers was to provide a product that will allow hobbyists and small scale brewers a convenient and modular package to pitch a consistent 7.5 million cells/mL; a commercially recommended pitching rate for standard ale ranges. The same package has proven to be an optimization to PurePitch^® for larger professional brewers for over a year.

Now with more yeast, get a foolproof fermentation without a starter. Following a commercially recommended pitching rate allowing you to pitch like the pros!

We are the industry leader in quality with 38 quality checkpoints for every single strain. The same quality and care you trust, for both homebrew and professional yeast. You can be assured that all products released from White Labs have passed rigorous tests to ensure the highest viability and purity at the time of QC release.

With 79 Core strains and countless more in the Vault, we have has a strain for every beer, whether you’re using a trusty workhorse like WLP001 California Ale Yeast^® or experimenting with something new and rare in the Vault.  Find these new strains at your local homebrew store carrying White Labs, or order direct from us!

Just twist the cap & pitch!

All of our people are passionate about what we do – a combination of Departments from Sales & Marketing, Customer Service, Microbiology, Production, Packaging, White Labs Brewing Co, White Labs Analytical Laboratory, Education, and R&D are dedicated to making the best yeast possible. It’s easy to love what you do in this industry which is why so many of our team members enjoy homebrewing, just as we did when we started in 1995. We encourage our teams to homebrew and build that love of brewing, the way it was when our company was founded.

PurePitch^® Next Generation for Homebrewers FAQ

Is PurePitch^® Next Generation larger than your previous package?

Yes!  Now with more yeast, you get double the pitch. PurePitch^® Next Generation is designed to pitch at a rate of 7.5 million cells/mL per 5 gallons/20 liters, a commercially recommended pitching rate for standard ale ranges.

Do I need to make a starter?

No! For any standard ale, you will get the perfect fermentation by pitching directly – NO STARTER NEEDED.

What if I am brewing something that is not a “standard ale” – how do I know how much yeast I need for my batch?

Each pouch of PurePitch^® Next Generation provides general quantity recommendations per 5gal/20L of wort.

​Our online calculator at yeastman.com allows you to see the exact recommendation for you using your volume, temperature, and gravity. Allowing you to customize the pitch rate to anything you want, larger or smaller!

What does 7.5 million cells/mL mean?

When pitching 1 pouch of PurePitch^® Next Generation into 5 gal/20L of wort, there will be 7.5 million cells per milliliter.  This is a commercially recommended pitching rate, allowing you to pitch like the pros.

What is the shelf-life of PurePitch^® Next Generation?

The shelf-life is 6 months from the QC-release date labeled on the package.  As a result of the proprietary dual-layer film, yeast are able to remain in excellent condition with high viability and performance.

Why change to a new version of PurePitch^® ?

Our number one request from the homebrewing community has been for more yeast! Next Generation has been developed in response to brewing styles and fermentation techniques requiring more yeast than ever before, as well as the desire for a more optimal yeast package without the need for a starter.