Brew a softer, juicier and more expressive Hazy IPA with White Labs WLPD066 London Fog Dry Ale Yeast.
London Fog is one of White Labs’ most popular strains for Hazy and Juicy IPAs, now available as a convenient 11g premium active dry yeast sachet. It produces bold tropical esters with distinctive pineapple and ruby-red grapefruit aromas, while helping balance intense hop character with gentle residual sweetness and a smooth, velvety mouthfeel.
With attenuation of approximately 75–82%, low-to-medium flocculation and a recommended fermentation temperature of 17–21°C, WLPD066 is ideal for brewers wanting expressive hop aroma, stable haze and a full, pillowy finish without needing to manage liquid yeast packs or starters.
Use it for Hazy IPA, New England IPA, Hazy Pale Ale and other modern hop-forward beers where juicy fruit character, softness and mouthfeel matter.
Why You’ll Love London Fog Dry Yeast
- Genuine White Labs London Fog strain in dry form
- Produces pineapple and ruby-red grapefruit esters
- Enhances juicy hop aroma and flavour
- Helps create a soft, velvety mouthfeel
- Leaves enough residual sweetness to balance heavy hopping
- Low-to-medium flocculation supports hazy beer styles
- Convenient 11g dry sachet
- No yeast starter required for most standard-strength homebrew batches
- Suitable for Hazy IPA, NEIPA and Hazy Pale Ale
Why London Fog Is Different
Many dried ale yeasts ferment cleanly, but London Fog is designed to contribute to the flavour and texture of the finished beer.
Its fruit-forward ester profile complements modern hops such as:
- Citra
- Mosaic
- Nelson Sauvin
- Motueka
- Riwaka
- Krush
- Peacharine
- Galaxy
Rather than stripping the beer dry or allowing bitterness to dominate, London Fog can leave a rounded impression with enough body and residual sweetness to support large whirlpool and dry-hop additions.
White Labs describes the strain as providing tropical fruit character, balanced hop expression and a velvety mouthfeel, making it particularly suited to modern hazy and juicy IPAs.
Perfect For
- Hazy IPA
- New England IPA
- Juicy IPA
- Hazy Pale Ale
- Double Hazy IPA
- American IPA
- Hop-forward Pale Ale
- Soft, modern Session IPA
It can also be used in other ale styles, including stout, porter, English IPA and stronger ales, although its strongest selling point is modern hazy beer.
Flavour and Fermentation Profile
| Characteristic | Profile |
|---|---|
| Aroma | Pineapple and ruby-red grapefruit |
| Ester character | Medium to high, tropical and citrus-forward |
| Mouthfeel | Soft, rounded and velvety |
| Hop expression | Juicy and balanced |
| Attenuation | 75–82% |
| Flocculation | Low to medium |
| Alcohol tolerance | Medium, approximately 5–10% |
| Fermentation temperature | 17–21°C |
| Pack size | 11g |
| Yeast form | Premium active dry ale yeast |
Specifications are based on current White Labs and distributor information.
Recommended Pitching Rate
White Labs’ homebrew guidance indicates approximately:
0.5–1g per litre
For a typical 20–23 litre batch:
- One sachet may suit a moderate-gravity ale with healthy pitching conditions.
- Consider two sachets for higher-gravity wort, larger batches, colder fermentation or when maximum fermentation reliability is required.
For a heavily hopped Hazy IPA around 1.060 OG or above, I would personally favour a healthy pitch rather than underpitching simply to chase more esters.
How to Use WLPD066
- Prepare and oxygenate your wort as normal.
- Pitch the yeast into wort within the recommended temperature range.
- Ferment at approximately 17–21°C.
- Hold the temperature stable during active fermentation.
- Allow fermentation to finish before cold crashing or packaging.
For a balanced Hazy IPA profile, I would begin around 18°C, then allow the temperature to rise gradually to 20–21°C as fermentation progresses.
Border Brewing Pro Tip
For the best balance of fruit character and clean fermentation:
Pitch at approximately 18°C, hold for the first 48 hours, then allow the beer to rise naturally towards 20–21°C to complete fermentation.
London Fog is an excellent choice for large dry-hop additions because its pineapple and grapefruit esters can integrate with tropical and citrus-forward hop varieties rather than competing with them.
Avoid cold crashing too early. Confirm final gravity is stable before reducing the temperature.
London Fog Dry vs Standard Neutral Ale Yeast
| Feature | WLPD066 London Fog | Neutral American Ale Yeast |
|---|---|---|
| Ester profile | Tropical and citrus-forward | Clean and restrained |
| Mouthfeel | Soft and velvety | Crisp to medium |
| Residual sweetness | Moderate | Usually lower |
| Hop presentation | Juicy and blended | Clear and direct |
| Best application | Hazy IPA and NEIPA | West Coast IPA and clean pale ale |
| Haze contribution | Well suited to hazy beer | Often clears more readily |
Choose London Fog when you want yeast character to become part of the beer’s juicy flavour and texture.
Choose a cleaner American ale strain when you want sharper bitterness, a drier finish and hops presented with minimal fermentation character.
Frequently Asked Questions
Is WLPD066 London Fog a dry yeast?
Yes. WLPD066 is the dry version of White Labs’ London Fog Ale Yeast, supplied in an 11g sachet. White Labs developed its premium active dry range in partnership with an experienced yeast manufacturer, with the strain available in both 11g and commercial formats.
Is London Fog good for Hazy IPA?
Yes. It is specifically marketed for Hazy and Juicy IPA and produces pineapple, grapefruit, gentle sweetness and a soft mouthfeel.
Does London Fog leave a sweet beer?
It can leave some residual sweetness and body, but the final result also depends on mash temperature, grain bill, original gravity and wort fermentability.
What temperature should I ferment London Fog at?
The recommended range is 17–21°C.
How many sachets should I use?
The recommended pitch rate is approximately 0.5–1g per litre. One 11g sachet may suit many standard homebrew batches, while two sachets may be appropriate for stronger wort, larger volumes or added pitching security.
Does it require rehydration?
Dry yeast can generally be pitched according to the instructions printed on the sachet. Follow the current manufacturer directions supplied with the product, as handling recommendations can change.
Can I use it for a West Coast IPA?
You can, but it is not the first choice when seeking a very dry, clean and sharply bitter West Coast profile. London Fog is better suited to soft, juicy and hazy hop-forward beers.
Is this the best dry yeast for Hazy IPA?
It is one of the strongest premium options available, particularly for brewers wanting the recognisable London Fog profile in a dry format. “Best” depends on the beer being brewed, but it is an excellent choice for pineapple and grapefruit esters, residual softness and velvety mouthfeel.
Why Buy From Border Brewing?
- Fresh yeast stored and handled carefully
- Fast Australian shipping
- Click & Collect available
- Practical brewing advice
- Extensive range of hops, malt and brewing ingredients
- Support choosing the right yeast for your recipe
