Well, has anyone put both in comparison? I know 410 is supposed to be less "Phenolic" (What exactly do they mean by that?), but is there a noticeable difference between then two?
yeah, 410 has less phenols. In this case phenols are the typical Belgian spice flavors you perceive in a wit. Some people want more, some less. I am pretty sure 400 is hoegaarden yeast.
Brewing a Wit: WLP400 vs WLP410
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