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.
The Mr. Malty yeast guide suggests that this strain is from Ommegang.