New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wit Yeast Discussion




Reply
 
LinkBack Thread Tools Display Modes
Old 07-16-2012, 02:36 PM   #1
cscade
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
cscade's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Wooster, Ohio
Posts: 452
Liked 15 Times on 12 Posts
Likes Given: 1

Default Wit Yeast Discussion

I am about to embark on a Wit-a-thon. I have the ability to do proper temp controlled ferment and aging now, so I'm ready to take on one of the things that has been on my waiting list the longest - my kind of Wit.

Goals:

  • Proper Wit visual charcter
  • Mild Expression of Clove, Pepper, Fruit
  • Avoidance of Banana as much as possible
  • No adjunct spices - just yeast and temp control
  • Preference (but not required) for dry yeast vs liquid

Based on my palate, examples of this type of Wit are:
  • Bell's Winter White Ale
  • Hoegaarden

I'd like to open the discussion for anyone to has brewed this type of Wit to talk about your results. Yeast strain and handling will be very important data points, so feel free to get all nerdy with it.

So far, I have done the most reading on Fermentis T-58. It seems that I would be able to achieve my goals with it if I held the ferment around the bottom if it's working range; 58-60F. Possibly even as high as 65F, based on comments. At these low temps, it is said to express pepper quite a bit.

Remember; this guy is not invited to the party!


__________________

Seeker Brewing Co.
est. 2008
Build Thread - Blog
cscade is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 02:58 PM   #2
philber
Home Brew Hacker
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
philber's Avatar
Recipes 
 
Join Date: Feb 2012
Location: stamford, ct
Posts: 208
Liked 15 Times on 13 Posts
Likes Given: 37

Default

I brewed this a few months back "SWMBO Slayer - Belgian Blonde". It called for 1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat, but my HBS only had Wyeast 3944 Belgian Witbier. My cellar temp was 68*. I did not get any pepper, but I must say it was one of my tastiest brews to date and certainly the strongest.



__________________
Soundview Brewhouse: 15 gal YTD
Next to Brew!: Coal Porter

Fermenting: Air...Need new Fermentors
Kegged: Kolsh, American Pilsner,Brown Ale, Czecked Pilzner, Sweet Stout, Seltzer Water

History: Irish Red, Brown Ale, Czech Plsner, Boddingtons, Saizon Dupont, American Amber, Hefe 2-Row, Cream Ale, SWMBO Slayer, BMC, Midwest Porter Kit, Irish Stout, Coal Porter, Miller Lite, Nut Brown Ale, IPA
philber is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:11 PM   #3
MichaelBrock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MichaelBrock's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Alachua, FL
Posts: 398
Liked 16 Times on 14 Posts
Likes Given: 24

Default

I brewed the witbier from BCS but used WLP410 instead of 400. It turned out very well. Very little "banana" ester and the coriander/orange/chamomile flavors were barely noticeable. That said, I find that your exemplary Hoegarden has over the top banana ester (or at least did the two times I tried it). I used wlp410 intentionally because of its reduced ester production.

__________________
MichaelBrock is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:14 PM   #4
joshs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Cheshire, CT
Posts: 70
Default

What temp did you ferment the wlp410 at?

__________________
joshs is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:14 PM   #5
cscade
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
cscade's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Wooster, Ohio
Posts: 452
Liked 15 Times on 12 Posts
Likes Given: 1

Default

I've only used WLP400 once, and not in a Wit - it was a friend's Belgian IPA recipe. I thought it sucked frankly, but since it was overbalanced into the hops there was really no way to get a good feel for the yeast character, so I have nothing to say yet about 400 in a Wit.

3944 is totally new to me. It sounds like from your experience you'd recommend it?

It looks like WLP410 is also an option, it claims to be less phenolic and more spicy. The claimed higher residual sweetness scares me though.

I'm really hoping someone will come forward with more dry yeast experience. Both pro brewers I know use dry yeast exclusively, and have more than a handful of award winning beers to show for it. Hard to find good dry yeast info in the homebrew community though.

__________________

Seeker Brewing Co.
est. 2008
Build Thread - Blog
cscade is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:16 PM   #6
cscade
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
cscade's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Wooster, Ohio
Posts: 452
Liked 15 Times on 12 Posts
Likes Given: 1

Default

Isn't that crazy? That's why I called out commercial beers, just saying "banana" can be very different person to person.

The ester I am sensitive to is definitely banana, but I find Hoegaarden to be completely lacking it, whereas I find many microbrew Hefes to be exploding with it.

Quote:
Originally Posted by MichaelBrock View Post
I brewed the witbier from BCS but used WLP410 instead of 400. It turned out very well. Very little "banana" ester and the coriander/orange/chamomile flavors were barely noticeable. That said, I find that your exemplary Hoegarden has over the top banana ester (or at least did the two times I tried it). I used wlp410 intentionally because of its reduced ester production.
__________________

Seeker Brewing Co.
est. 2008
Build Thread - Blog
cscade is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:18 PM   #7
shoreman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: , ma
Posts: 685
Liked 30 Times on 23 Posts
Likes Given: 8

Default

If you can get your hands on some allagash white culture their yeast - it makes the best wit I've brewed - stay away from the dried yeasts - even the Blanche yeast - I didn't do much for my last wit.

Lavash bottles with their strain.

__________________

Small Bottle Homebrew http://www.smallbottlehomebrew.com

shoreman is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:33 PM   #8
cscade
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
cscade's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Wooster, Ohio
Posts: 452
Liked 15 Times on 12 Posts
Likes Given: 1

Default

It doesn't look like this is a beer I will be able to get my hands on, unfortunately. I can see why you would recommend it though!

Quote:
Originally Posted by shoreman View Post
If you can get your hands on some allagash white culture their yeast - it makes the best wit I've brewed - stay away from the dried yeasts - even the Blanche yeast - I didn't do much for my last wit.

Lavash bottles with their strain.
__________________

Seeker Brewing Co.
est. 2008
Build Thread - Blog
cscade is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:40 PM   #9
MichaelBrock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MichaelBrock's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Alachua, FL
Posts: 398
Liked 16 Times on 14 Posts
Likes Given: 24

Default

Quote:
Originally Posted by joshs View Post
What temp did you ferment the wlp410 at?
I followed Jamil's ferementation plan. I started at 68 degrees and after 3 days (at about the 70% done mark) I raised it to 72 degrees to finish. I was brewing for a family reunion and was a bit rushed. I bottled at 2 weeks and it took every bit of that to finish. I brought it to the reunion after 2 weeks in the bottle and it turned out really well. I didn't consider myself a traditional witbier fan (but do like the various bluemoon varieties). The esters in Hoegaarden (and most heffes) actually give me an upset stomach.

Unfortunately 410 is seasonal and my LHBS only carries White Labs yeast. I'd like to do this again but I'm afraid that the alternative yeasts might lead me to a batch I wouldn't enjoy. I was planning on washing the yeast but flocculation was so poor I decided not to bother.

EDIT: I mis-remembered the fermentation temperature. It was 68 degrees, not 60 degrees (that was for my current batch, a Kolsch).
__________________
MichaelBrock is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 03:40 PM   #10
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,191
Liked 93 Times on 77 Posts
Likes Given: 14

Default

I've used 3944 in two wits now and I definitely recommend running this yeast in the 70s. The first batch fermented about 63-64 and produced a very neutral flavor profile. The second batch started at 68 and I ramped it up to 72/73... really brings out the esters and tartness you expect from Hoegaarden. There wasn't the slightest hint of fusels, so next time I might try to get it up to 74/75.



__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
IIPA - notty yeast cake vs. 2 packs us-05 vs. liquid yeast firenemus Fermentation & Yeast 3 07-14-2012 03:56 PM
Mocktoberfest (marzen)- should i make a yeast starter with harvested yeast? mhayden37 Fermentation & Yeast 12 02-22-2012 01:24 PM
Nottingham vs Safale S04 vs Coopers Yeast (Which is best to prevent yeast bite) Robms88 Fermentation & Yeast 20 02-17-2012 05:38 PM
Sierra Nevada Ovila Saison yeast = Kellerweis yeast? Bsquared Fermentation & Yeast 5 12-06-2011 12:36 AM
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 03:29 PM