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Old 10-29-2006, 09:30 PM   #1
Toadkiller Dog
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Jan 2006
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Hey all--

I'm making an extract version of a Belgian Witbier (with orange peel and coriander seed). Just curious if anyone had any recommendations for a good dry or liquid yeast to use.

Thanks

TKD

 
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Old 10-29-2006, 09:54 PM   #2
rdwj
 
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Jun 2006
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Wyeast Belgian Wit
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Old 10-29-2006, 09:58 PM   #3
djamwolfe
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Oct 2006
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^^^I Second That^^^

Just finished up one using that yeast and it is real nice.
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Old 10-31-2006, 06:45 PM   #4
mbreen01
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May 2006
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The two that I've seen are Wyeast’s 3463 Forbidden Fruit yeast and Wyeast’s 3944 Belgian Witbier yeast. I've only used the Belgian Witbier yeast and it had a slightly phenolic, definitely Belgian note to it; quite tasty.

For White Labs fans, WLP400 and WLP410.

Marc.
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Old 10-31-2006, 07:34 PM   #5
mysterio
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I used WLP400 in mine. It's a slow fermenter, I would tend to keep the temperature up at about 20C. I fermented slightly lower and I found it a bit too neutral for my liking. I'm not sure, but I think the higher temperature would keep the phenolics up which are desirable in a wit. I would consider Safale T-58, too.

 
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