First Belgian Wit

Hey everyone.. Question.. Planning on doing my first Wit.. And was planning on using the WLP400 Wit yeast.. I read a lot about Sulfur Smell and it has me worried since it's my first Wit...

Any Tips to avoid this?? Could another yeast be used, like an Ale yeast???

Also, Planned OG is 1.049.. Would a starter be required or straight from Bag to Fermenter???

Thank you in advance for your responses....

Don't fear fermentation smells.

You want to use a wit yeast - that's a good deal of what makes its a wit.

Personally, I always make a starter just to make sure everything runs smoothly. You can probably get away without one, but it really is an easy step.

The sulfur smell is temp dependent. I don't recall the ideal range but do some searching and you'll find it.

I used WLP400 on my first Wit and it fermented mostly in the low 70s. I had some sulfur smell but was able to bleed it off from the keg and after a bit of conditioning it was gone.

slcalex said:

The sulfur smell is temp dependent.

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Keep your temperature low for the first 3-4 days and you should be good to go letting it free rise from there.