White Labs Yeast - 008 East Coast Ale
White Labs Yeast - 008 East Coast Ale

White Labs Yeast - 008 East Coast Ale

Price
$16.95
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Product Information

Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
American Style Cream Ale 2 American Style Wheat Ale 4
Fruit Beer 2 Herbs & Spice Beer 4
Specialty Beers 2 Specialty Honey Ales 2
Smoke Flavored Beer 2 Golden Ale Canadian Style Ale 4
German Style Kolsch 2 Classic English Style Pale Ale 2
English Style India Pale Ale 2 American Style Pale Ale 4
American Style India Pale Ale 4 American Style Amber 4
English Style Bitter 2 English Style ESB 2
Scottish Style Ale 2 Irish Style Red Ale 2
English Style Brown Ale 2 American Style Brown Ale 2
German Style Brown and Dusseldorf Altbier 2 Robust Porter 2
Brown Porter 2 Classic Irish Style Dry Stout 2
Foreign Style Stout 2 Sweet Stout 2
Oatmeal Stout 2 English Old Ale English & American Strong Ale 2
Barley Wine Strong Ale 2 Strong Scotch Ale 2
Imperial Stout 2 Imperial IPA 2

Reviews

Feedback and experiences from previous customers. 

“GOOD FOR NEUTRAL YEAST CHARACTER SPICE AND HOP FORWARD BEERS. ”

By: Sean Murphy | Date: Feb., 9th 2014 | Beer(s) Brewed:American Rye IPA

 

I've used it twice and fermented at 68*F both times with apparent attenuation right on at 70%. I like the neutral character for hop forward ales.

 

“GOOD FOR NEUTRAL YEAST CHARACTER SPICE AND HOP FORWARD BEERS. ”

By: Sean Murphy | Date: Feb., 9th 2014 | Beer(s) Brewed:American Rye IPA

 

I've used it twice and fermented at 68*F both times with apparent attenuation right on at 70%. I like the neutral character for hop forward ales.

 

“TASTY - EAST COAST MEETS WEST COAST PALE ALE”

By: Walter Nixon | Date: Jan., 26th 2014 | Beer(s) Brewed:American Pale Ale

 

Made a Pale ale with Maris Otter Pale Ale malt, crystal 60l, carafoam, and light munich. Used the WLP008 for the east coast low attenuation and hop mellowing properties. Used Bravo, cascade, and dry hopped with Chinook. Came out fantastic. Bitter, malty sweetness, and a little tart. Excellent balance.

 

“... MUTES HOP BITTERNESS ...”

By: Jim | Date: Nov., 28th 2010 | Beer(s) Brewed: IPA, Robust Porter, Imperial IPA, American Brown

 

This is my house strain for American beers - always with a starter. I began using it heavily when I noticed that it was one of the few clean American-style strains that reliably attained terminal gravity in my cool cellar during the winter months (62-65 F) without agitation or rousing. It is very clean. Although flocculation is fairly low, a couple of weeks at lagering temperatures after primary will leave a bright beer. I find that it mutes hop bitterness and requires a bit more time than 001 to pass its "green" stage: for me, reliability in exchange for longer maturation and a bit less bitterness. Also, 008 is very sensitive to mash temperature in my experience relative to other White Labs strains, so if you are an all-grain brewer, precision at mash-in is probably warranted with East Coast Ale Yeast. Finally, this strain has done very well for me in beers topping 8% ABV, so it can stand some alcohol stress.

 

“A GREAT YEAST PRODUCT”

By: Adam Summers | Date: Dec., 18th 2007 | Beer(s) Brewed:Amber Ale

 

I ordered a different strain of White Labs yeast and got this as a surprise substitute from my supplier. I was pleasantly surprised. Using Briess light malt extract (3 kg in five gallons water), 1 oz. Willamette hop pellets, 1 pound 40-L crystal malt and 1 pound 80-L crystal malt, this yeast fermented a very satisfying, very malty amber ale with subdued hop character, acceptable head retention and great clarity (aided by Sparkalloid in the secondary). Flocculation was very high - nearly two gallons of head space in the primary was almost not enough. Also, I had much more yeast migrate to the secondary fermenter than I am used to with a completed fermentation (yes, I checked the gravity), resulting in a bit of yeast bite. But with minor tweaks these issues should be easy to resolve, and I happily bottled about a pound of dilute slurry for use in future batches. Overall, a great yeast product.

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