White Labs Yeast - 410 Belgian Wit II
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.
|Spiced Ales||4||Grand Cru||2|
|Other High Gravity||2||Christmas Beers||2|
Feedback and experiences from previous customers.
“MAKES GREAT REFRESHING SUMMER BEER. ”
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...”
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”
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!