BonneTerre
Member
Tis the time of the year for Hefes, Wits, Saisons and summer beers in general.
After many years of searching and reading about all of the below yeasts separately and having only used about half of them, I thought I would start a thread compiling, comparing and contrasting them. Below I have taken info from the yeast companies official websites (excepting the origins). If I have missed a "Wit yeast" please let me know and I will edit and add it into this list.
Please feel free to share any experience you may have had good or bad!
Please put as much info as possible to help others; grist/hops, primary/secondary length, aeration, temperature, pitching rate and generally any info you deem helpful!
Cheers and beers!!!!
WYEAST;
YEAST STRAIN: 3942 | Belgian Wheat™
Back to Yeast Strain List
Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
Origin:
Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Belgian Pale Ale
Belgian Tripel
Witbier
Origin:
3942 Belgian Wheat Esen, Belgium (De Dolle)
YEAST STRAIN: 3944 | Belgian Witbier™
Back to Yeast Strain List
This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.
Origin:
Flocculation: Medium
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 11 to12% ABV
Styles:
Belgian Dubbel
Belgian Tripel
Spice, Herb, or Vegetable Beer
Witbier
Origin:
3944 Belgian Witbier Hoegaarden/ Celis White
YEAST STRAIN: 3463 | Forbidden Fruit™
Back to Yeast Strain List
A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
Origin:
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV
Styles:
Belgian Specialty Ale
Witbier
Origin:
3463 Forbidden Fruit wheat Hoegaarden (assumed to be from Verboden Vrucht)
YEAST STRAIN: 1214 | Belgian Abbey™
Back to Yeast Strain List
A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
Origin:
Flocculation: medium-low
Attenuation: 74-78%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Specialty Ale
Belgian Tripel
Christmas/Winter Specialty Spiced Beer
Witbier
Origin:
1214 Belgian ale Chimay
White Labs;
WLP400 Belgian Wit Ale Yeast
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
(19-23°C)
Alcohol Tolerance: Medium
Review this strain
Read other reviews for WLP400
Read FAQ for this yeast
Origin:
WLP400 Belgian Wit Ale Hoegaarden/Celis
• WLP410 Belgian Wit II Ale Yeast
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
(19-23°C)
Alcohol Tolerance: Medium
Origin:
WLP410 Belgian Wit II Moortgat Brouwerij (via Ommegang?)
Other;
Safale K-97? - A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Recommended fermentation temp range is 59-75F.
T-58 - A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
WB-06 - This dry wheat beer yeast is a specialty yeast selected for wheat beer fermentation. The yeast claims to produce subtle ester and phenol flavors.
After many years of searching and reading about all of the below yeasts separately and having only used about half of them, I thought I would start a thread compiling, comparing and contrasting them. Below I have taken info from the yeast companies official websites (excepting the origins). If I have missed a "Wit yeast" please let me know and I will edit and add it into this list.
Please feel free to share any experience you may have had good or bad!
Please put as much info as possible to help others; grist/hops, primary/secondary length, aeration, temperature, pitching rate and generally any info you deem helpful!
Cheers and beers!!!!
WYEAST;
YEAST STRAIN: 3942 | Belgian Wheat™
Back to Yeast Strain List
Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
Origin:
Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Belgian Pale Ale
Belgian Tripel
Witbier
Origin:
3942 Belgian Wheat Esen, Belgium (De Dolle)
YEAST STRAIN: 3944 | Belgian Witbier™
Back to Yeast Strain List
This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.
Origin:
Flocculation: Medium
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 11 to12% ABV
Styles:
Belgian Dubbel
Belgian Tripel
Spice, Herb, or Vegetable Beer
Witbier
Origin:
3944 Belgian Witbier Hoegaarden/ Celis White
YEAST STRAIN: 3463 | Forbidden Fruit™
Back to Yeast Strain List
A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
Origin:
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV
Styles:
Belgian Specialty Ale
Witbier
Origin:
3463 Forbidden Fruit wheat Hoegaarden (assumed to be from Verboden Vrucht)
YEAST STRAIN: 1214 | Belgian Abbey™
Back to Yeast Strain List
A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
Origin:
Flocculation: medium-low
Attenuation: 74-78%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Specialty Ale
Belgian Tripel
Christmas/Winter Specialty Spiced Beer
Witbier
Origin:
1214 Belgian ale Chimay
White Labs;
WLP400 Belgian Wit Ale Yeast
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
(19-23°C)
Alcohol Tolerance: Medium
Review this strain
Read other reviews for WLP400
Read FAQ for this yeast
Origin:
WLP400 Belgian Wit Ale Hoegaarden/Celis
• WLP410 Belgian Wit II Ale Yeast
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
(19-23°C)
Alcohol Tolerance: Medium
Origin:
WLP410 Belgian Wit II Moortgat Brouwerij (via Ommegang?)
Other;
Safale K-97? - A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Recommended fermentation temp range is 59-75F.
T-58 - A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
WB-06 - This dry wheat beer yeast is a specialty yeast selected for wheat beer fermentation. The yeast claims to produce subtle ester and phenol flavors.