My understanding is that Ommegang uses a single house strain for all of their beers and that this strain requires high temperatures to attenuate completely. My experience with 410 in a Wit resulted with poor attenuation (65F ferment) and a profile similar to a weizen strain. Has anyone made comparisons of a beer fermented with 410 at higher temperatures and the Ommegang Wit for example?
The Mr. Malty yeast guide suggests that this strain is from Ommegang.
I am currently harvesting the Ommegang strain. I emailed Phil Leinhart to verify that it was a house strain and it could be harvested. He replied in less than 5 minutes saying I should be able to harvest with no issue and they don't add another type of yeast for bottling.
Buon Anno Brewery On Tap
Willamette Pale Ale Kegged
Just remember that you should ferment cooler than they do. Something about very large batches, fermenter geometry, and hydrostatic pressure... they need higher temperatures to get the same esters and stuff that we'll get at lower temperatures.