WLP400/410 input needed.

Is there a general consensus on fermentation temps for WLP400? I haven't used this yeast before, but am looking to do BierMuncher's Blue Balls Wit next weekend with a buddy to celebrate National Homebrew Day. It's his request, and not a style I brew often, so I need some input. MrMalty wants a 1 L starter, but I wanted to know what effects ferm temps have caused. What esters are typically produced in what temp range?

I also read somewhere that someone uses 410 in their Wits, as opposed to the recipe's 400. Any experience with this approach? I'd like to get as much info on this, so I can help my buddy decide what he wants to get out of this.

Thanks.

I love 410 and have had disappointing results with 400 the last couple of times I've had to use it (since 410 is only available late-spring) - takes forever & the flavor isn't as nice compared to 410.

I've used WLP400 a lot and find it produces a nice tartness to the beer thy compliments a witbier well. I ferment at 70F and am really happy with the yeast at that temp. If you have a lot of unmalted wheat, however, it seems to produce a lot of hydrogen sulfide leaving beer smelling like farts if you aren't careful.

The 400 is great for wits. If you raise the temp torwards the end of fermentation you'll have no problem with it crapping out early. Last year I did a double wit. It went from 1.078 to 1.008. I was pleasantly surprised with the yeast in a beer that big.

Oops, forgot you wanted temps. I start fermentation at 68 and let it slowly rise over the next few days. When it's about 3/4 through fermentation I'll raise the temps to about 78 to finish up.

Thanks for the replies. I'll probably try 410 if it's available, but keep the fermentation in the upper 60s if 400 is all I can get.

TimTrone said:

The 400 is great for wits. If you raise the temp torwards the end of fermentation you'll have no problem with it crapping out early. Last year I did a double wit. It went from 1.078 to 1.008. I was pleasantly surprised with the yeast in a beer that big.

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I'm doing a double wit this weekend. Other than the strength of the beer how did the taste differ from a normal belgium wit. And what was your basic recipe, please?

Mine is something like:

OG: 1.074
3 lbs Belgium Pilsner
5 lbs malted wheat
3.5 lbs unmalted wheat
1.5 lbs Vienna malt
.25 lbs caravienne(20L)
.4 lbs biscuit malt

IBUs: 27
1.5 oz Styrian Goldings 60 min
1 oz Czech Saaz 20min

Mash at 150F for 75 minutes

Yeast: WLP 400

How's it look?

I'll post it when I get home. I know I used pils, flaked wheat, and flaked oats. The brew came out scary smooth for how strong it was.

I have used WLP400 a couple of times with no problems using this:
Austin Homebrew's Blue Moon Clone (AG)
Recipe Type: All Grain
Yeast: Belgian Wit, WLP400
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.011
IBU: 14
Boiling Time (Minutes): 60
Color: 3.4 SRM
Primary Fermentation (# of Days & Temp): 14

This seems to be a popular beer people like to brew and it's probably one of the best beers I've ever brewed - everyone loved it! It's AHS's recipe. I can't take any credit for it.

Ingredients
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.0 %
3.00 lb Wheat, Flaked (1.6 SRM) Grain 30.0 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.0 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 10.0 %
0.50 oz Cascade [6.90%] (45 min) Hops 10.0 IBU
0.50 oz Cascade [6.90%] (10 min) Hops 3.9 IBU
0.18 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.18 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.35 oz Coriander Seed (Boil 15.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

Mash Profile
Name: Double Infusion, Medium Body
Mash Grain Weight: 10.00 lb
Grain Temperature: 72.0 F S
parge Temperature: 168.0 F
Sparge Water: 3.79 gal

Name Description Step Temp Step Time
Protein Rest Add 10.00 qt of water at 131.1 F 122.0 F 30 min
Saccrification Add 7.00 qt of water at 208.0 F 154.0 F 30 min
Mash Out Direct Heat to 168.0 F over 2 min 168.0 F 10 min

slarkin712 said:

I'm doing a double wit this weekend. Other than the strength of the beer how did the taste differ from a normal belgium wit. And what was your basic recipe, please?

Mine is something like:

OG: 1.074
3 lbs Belgium Pilsner
5 lbs malted wheat
3.5 lbs unmalted wheat
1.5 lbs Vienna malt
.25 lbs caravienne(20L)
.4 lbs biscuit malt

IBUs: 27
1.5 oz Styrian Goldings 60 min
1 oz Czech Saaz 20min

Mash at 150F for 75 minutes

Yeast: WLP 400

How's it look?

Click to expand...

My grain bill was:

7lb Belgian pils
6lb flaked wheat
1lb flaked oats
1/2lb rice hulls

Mashed low @148 for 9mins

1.5oz goldings 60mins for 22 IBU

Coriander and fresh orange zest added with 5 mins left in the boil

WLP400

90mins. I hate this damn phone

TarheelBrew13 said:

I've used WLP400 a lot and find it produces a nice tartness to the beer thy compliments a witbier well. I ferment at 70F and am really happy with the yeast at that temp. If you have a lot of unmalted wheat, however, it seems to produce a lot of hydrogen sulfide leaving beer smelling like farts if you aren't careful.

Click to expand...

I just kegged a wit I brewed with the wlp 400 strain. I can confirm the sulfur odor produced though I did not have a lot of unmalted wheat ... this was my recipe.

Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.7 %
5 lbs 2.1 oz Pilsen (Dingemans) (2.0 SRM) Grain 2 48.3 %
2 lbs 4.0 oz Wheat Malt, Bel (2.0 SRM) Grain 3 21.2 %
2 lbs 4.0 oz Wheat, Flaked (1.6 SRM) Grain 4 21.2 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 5 4.7 %
0.75 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 9.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.25 oz Saaz [4.00 %] - Boil 15.0 min Hop 8 7.9 IBUs
0.75 oz Orange Peel, Bitter (Boil 10.0 mins) Spice 9 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 10 -
1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35.49 ml] Yeast 11 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 17.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.0 SRM


Will the sulfur smell go away ? the beer itself tastes pretty good alot like the Alagash witte but the odor is killing it. Also, fyi I just kegged this 2 days ago my actual fg was 1.005 88% attenuation !!
I also pitched a 1.3 liter starter using 2 vials of yeast and fermented 18 days at 70 deg.

I've had the sulphur smell in my Wit with this yeast as well. It dissipated eventually, but it may have been 1-2 months after bottling. I suppose the stuff that was producing the the sulphur smell settled into the dregs. Would the yeast clean up this sulphur smell?