WLP570 Belgian Golden Ale Yeast
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. 
Attenuation: 73-78%
Flocculation: Low
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: High 

MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68° F
Attenuation: NA
Hours to get to 50 percent attenuation: NA

Reviews:
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"The alcohol can sneak up on you ... "
By: Anonymous
Date: Dec. 10, 2010
Beers brewed: Belgian Golden Strong Pale
Comments: If you pitch adequate yeast and oxygenate, it will ferment as low as you need to go. I mashed low and got incredible attenuation from it, over 85%. Pitch in the high 60's and let it slowly ramp up to 80 or so. Add cane sugar after your malt fermentation has completed for best attenuation. It will produce pear notes, other fruit and some light phenolics. It tastes very similar to the profile in Duvel. It produces an excellent, drinkable beer with no off-flavors and high alcohol content. The alcohol can sneak up on you if you keep the fermentation cool in the beginning and let it warm up over the ferment to dry it out! Excellent yeast, and perfect for a BGS Ale!

" ... good to commercial brewers ... "
By: Boger
Date: Aug. 8, 2009
Beers brewed: Belgian Pale
Comments: Neutral profile, good to commercial brewers, exciting foam and will be pleasant with maltier beers. I suggest to use with beers brewed at higher temperatures (about 70 degrees Celsius) to obtain more non-fermentables.

"Great attenuation!"
By: Tony V.
Date: March 29, 2007
Beers brewed: Belgian Golden Ale
Comments: Clean profile for a Belgian Yeast especially if fermentation is started in the low to mid 60's and allowed to rise gradually rise to the low 70's. Great attenuation! I got almost 90%attenuation. Needs awhile to clear or lager for a few weeks. One of my favorites!

"Cleaner flavor profile .. "
By: Jim Givens
Date: Feb. 5, 2007
Beers brewed: Tripel, dubbel, strong ale, holiday ale
Comments: Golden Ale WLP570 yeast ferments out slightly acidic (champagne-like) with a cleaner flavor profile than other Belgian types I have tried. I have used this yeast at lower temperatures (45-50 degrees F) with OK results. If you like Belgian beers but hate the high phenolic and quirky weirdness that can sometimes dominate other Belgian types, you’ll like this yeast. 

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