"Makes great refreshing summer beer. "
By: Geoffry | Date: Apr 19, 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 23, 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 23, 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!