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An authentic traditional Belgian style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Note: This strain benefits from extra oxygenation
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
Style | Rating | Style | Rating |
Dubbel | 4 | Trippel | 4 |
Other High Gravity | 4 | Christmas Beers | 2 |
Specialty Beers | 4 | Saisons | 2 |
Feedback and experiences from previous customers.
Excellent yeast. Moderate fruitiness and a very enjoyable flavor on the palate. I did notice after repitching from a stronger brew that there were noticeable diacetyl flavors that were not intentional. True to the rochefort line of beers but hard to get that plum flavor with such mildly alcohol brews as mine.
The WLP540 was new to us this year. We have a Belgian Grand Cru that we normally brew with the WLP530 and it is one of or favorite beers. This winter we brewed a 10 gallon batch and split it into two fermenters, one with WLP530 and one with WLP540. The WLP540 was fermented at 66F and produced a moderately attenuated ale at 5.5% abv. It finished a bit sweeter than the WLP530 with bit more fruitiness and much less of a spicy finish. This was bottled as our Winter Abbey Ale named "Nice".
This yeast will attenuate in the 80's but it need LOTS of time. My Belgian ipa stalled at 1.020 (og 1.065) I racked to secondary to bulk age for 6 weeks before adding dry hops, all at once it started to ferment again around week 7. I am now on week nine and it is at 1.011, and tasting amazing. If you use this yeast ... I would forget about it for at least 12 weeks
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4577 N. Pecos St.
Denver, CO 80211
303-292-2739
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