{"id":7470729222,"title":"White Labs Yeast - 410 Belgian Wit II","handle":"brewing-ingredients-yeast-wlp410-belgian-wit-ii","description":"\u003cdiv class=\"avail\"\u003eSeasonal Availability: May - Jun\u003c\/div\u003e\n\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eLess Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eNotice to brewers:\u003c\/strong\u003e Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-9c38d834f7d4ae0fd27be5f0420a8f57\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eMAKES GREAT REFRESHING SUMMER BEER. \u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eGeoffry\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eApr., 19th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier, Apricot Witbier, Sour Lemon Witbier, Sour Raspberry Witbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis has become my favorite yeast strain. I've brewed multiple witbier variations and always had amazing success. This is the perfect strain for that refreshing summer beer. They dont joke about it taking a while to start showing signs of fermentation. I often wait 48 hours until I see any signs of activity. But when it goes be ready, this yeast will blow the top off your fermentor once it gets going. It makes a slightly hazy beer, which is suitable for a Wit, but this can be lessened with coagulating agents and i have made pretty clear beers. It can also take a while to ferment, I usually allow a week for primary and a week for cleanup. I have fermented Kettle soured beers with a PH of 3.2 with no problems.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eAN EXCELLENT WIT...\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDan P\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBelgian Wit\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI used WPL-400 in a Coopers Wheat Kit to replace the dry yeast that was packaged in the kit. I fermented at 70 degrees and left it in primary for 3 weeks, I also gave the fermenting vessel an occasional swirl after the first week or so. After 2 and 1\/2 weeks in the bottle what I got was very, very close to Hoegaarden. An excellent wit with a tart almost dry finish. Best beer I've brewed to date. Love this yeast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e.. THIS YEAST DOES IT JUSTICE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAnonymous\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBelgian Ginger Wit\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI've made the same beer (Belgian Ginger Wit) twice now with this yeast and oh, how this yeast does it justice. I tried the Belgian Ale strain once (because this style is seasonal) and it was a bit off mark for a wit. Wonderful with coriander, clove and GINGER! Two ounces of fresh ginger zested (not grated) into the boil at different times makes a fantastic summer treat when its fermented with this yeast. Spicy yet smooth, malty yet dry, without this strain I would simply die!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:01-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":1695,"price_min":1695,"price_max":1695,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940585734,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 410 Belgian Wit II","public_title":null,"options":["Default Title"],"price":1695,"weight":86,"compare_at_price":null,"inventory_quantity":-2,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_7f70aae8-3eb6-4731-99e3-eb6fb8b93578.jpg?v=1529969090"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_7f70aae8-3eb6-4731-99e3-eb6fb8b93578.jpg?v=1529969090","options":["Title"],"media":[{"alt":null,"id":51863978093,"position":1,"preview_image":{"aspect_ratio":0.98,"height":348,"width":341,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_7f70aae8-3eb6-4731-99e3-eb6fb8b93578.jpg?v=1529969090"},"aspect_ratio":0.98,"height":348,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_7f70aae8-3eb6-4731-99e3-eb6fb8b93578.jpg?v=1529969090","width":341}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv class=\"avail\"\u003eSeasonal Availability: May - Jun\u003c\/div\u003e\n\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eLess Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eNotice to brewers:\u003c\/strong\u003e Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-9c38d834f7d4ae0fd27be5f0420a8f57\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eMAKES GREAT REFRESHING SUMMER BEER. \u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eGeoffry\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eApr., 19th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eWitbier, Apricot Witbier, Sour Lemon Witbier, Sour Raspberry Witbier\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis has become my favorite yeast strain. I've brewed multiple witbier variations and always had amazing success. This is the perfect strain for that refreshing summer beer. They dont joke about it taking a while to start showing signs of fermentation. I often wait 48 hours until I see any signs of activity. But when it goes be ready, this yeast will blow the top off your fermentor once it gets going. It makes a slightly hazy beer, which is suitable for a Wit, but this can be lessened with coagulating agents and i have made pretty clear beers. It can also take a while to ferment, I usually allow a week for primary and a week for cleanup. I have fermented Kettle soured beers with a PH of 3.2 with no problems.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eAN EXCELLENT WIT...\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDan P\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBelgian Wit\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI used WPL-400 in a Coopers Wheat Kit to replace the dry yeast that was packaged in the kit. I fermented at 70 degrees and left it in primary for 3 weeks, I also gave the fermenting vessel an occasional swirl after the first week or so. After 2 and 1\/2 weeks in the bottle what I got was very, very close to Hoegaarden. An excellent wit with a tart almost dry finish. Best beer I've brewed to date. Love this yeast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e.. THIS YEAST DOES IT JUSTICE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAnonymous\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBelgian Ginger Wit\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI've made the same beer (Belgian Ginger Wit) twice now with this yeast and oh, how this yeast does it justice. I tried the Belgian Ale strain once (because this style is seasonal) and it was a bit off mark for a wit. Wonderful with coriander, clove and GINGER! Two ounces of fresh ginger zested (not grated) into the boil at different times makes a fantastic summer treat when its fermented with this yeast. Spicy yet smooth, malty yet dry, without this strain I would simply die!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 410 Belgian Wit II

Product Description
$16.95
Maximum quantity available reached.
Seasonal Availability: May - Jun

Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.


Notice to brewers: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.

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
Dubbel 2 Trippel 2
Spiced Ales 4 Grand Cru 2
Other High Gravity 2 Christmas Beers 2
Specialty Beers 2 Saisons 2

Reviews

Feedback and experiences from previous customers. 

MAKES GREAT REFRESHING SUMMER BEER.

By: Geoffry | Date: Apr., 19th 2016 | Beer(s) Brewed: Witbier, Apricot Witbier, Sour Lemon Witbier, Sour Raspberry Witbier

 

This has become my favorite yeast strain. I've brewed multiple witbier variations and always had amazing success. This is the perfect strain for that refreshing summer beer. They dont joke about it taking a while to start showing signs of fermentation. I often wait 48 hours until I see any signs of activity. But when it goes be ready, this yeast will blow the top off your fermentor once it gets going. It makes a slightly hazy beer, which is suitable for a Wit, but this can be lessened with coagulating agents and i have made pretty clear beers. It can also take a while to ferment, I usually allow a week for primary and a week for cleanup. I have fermented Kettle soured beers with a PH of 3.2 with no problems.

 

AN EXCELLENT WIT...

By: Dan P | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Wit

 

I used WPL-400 in a Coopers Wheat Kit to replace the dry yeast that was packaged in the kit. I fermented at 70 degrees and left it in primary for 3 weeks, I also gave the fermenting vessel an occasional swirl after the first week or so. After 2 and 1/2 weeks in the bottle what I got was very, very close to Hoegaarden. An excellent wit with a tart almost dry finish. Best beer I've brewed to date. Love this yeast.

 

.. THIS YEAST DOES IT JUSTICE

By: Anonymous | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Ginger Wit

 

I've made the same beer (Belgian Ginger Wit) twice now with this yeast and oh, how this yeast does it justice. I tried the Belgian Ale strain once (because this style is seasonal) and it was a bit off mark for a wit. Wonderful with coriander, clove and GINGER! Two ounces of fresh ginger zested (not grated) into the boil at different times makes a fantastic summer treat when its fermented with this yeast. Spicy yet smooth, malty yet dry, without this strain I would simply die!