White Labs Yeast - 400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||2||Grand Cru||2|
|Other High Gravity||2||Christmas Beers||2|
Feedback and experiences from previous customers.
“EXCELLENT RESULTS AT LOW TEMP”
Made a wheat beer (to which was added after kegging orange zest and coriander). Started and left fermentation temperature at 62F, which is well below listed "optimum temp" of 67-74. Very slow to start and finish. Took a total of three weeks to go from 1.052 to 1.010, with little to no noticeable release of CO2 throughout. Periodic gravity tests showed attenuation was occurring. Resultant beer was cloudy, which to be expected considering it's a wheat beer -- although after three months in the keg it cleared considerably. Resultant beer had a subtle, underlying Belgian Ale yeast taste -- what I consider the good but not the unpleasant qualities. Clean, pleasant and mild, but tasteful, with the wheat, orange & coriander nicely featured. Very drinkable and enjoyable Belgian beer without the Belgian bite. As mentioned by the other reviews, you can't rush this strain -- most especially at a low temp.
“PERFECT WIT YEAST WITH ALL THE RIGHT CHARACTERISTICS.”
I've used this yeast for all the Wit brews over the last three years with excellent results. I start at 68 and let it slowly rise to 74 over the fermentation time, usually 10-12 days. Then crash cool and rack 24 hours later. I get fresh for every batch as I've heard it does not take well to being re-cultured. Perfect Wit yeast with all the right characteristics. My Wit recipe is the most popular beer we sell, my small setup has sold over 500lts, even hardened lager drinkers come back for more!
“MAKES A TASTY BREW”
I have used this yeast probably a dozen or more times now. It is my go to yeast as I usually only make Belgian style beers. I don't like leaving the beer in my primary for more than two weeks and I don't have fancy gear to stir or oxygenate. When its hot, 85+ degrees, this yeast is a beast. Fermenting temps will make a difference in the flavor. I feel like its not worth leaving it in the fermenter another week or two just to get that last 5 or 10% of attenuation when I am going to add priming sugar and bottle, anyway.
It takes another week to a month in the bottle to fully mature, and loose certain off flavors, which my brew partner refers to as "feetiness", as in smelling like feet. I think many of the off flavors people can get from the yeast could be from not letting their beers properly age or temper in the bottle. I know I have a problem not drinking them as soon as they have bubbles. It tastes the best a year later, when you find it in a box you forgot about in the garage.