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Old 10-29-2006, 09:30 PM   #1
Toadkiller Dog
Jan 2006
Posts: 13

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.



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Old 10-29-2006, 09:54 PM   #2
rdwj's Avatar
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts

Wyeast Belgian Wit
On Tap: Whatever I just brewed (got sick of updating it)

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Old 10-29-2006, 09:58 PM   #3
Oct 2006
Kinda by the thumb ;)
Posts: 71

^^^I Second That^^^

Just finished up one using that yeast and it is real nice.
Primary1: Oberon ClonePrimary2: E
Secondary1: Wildberry ShirazSecondary2: Empty
MMMMM Koelsh
SNPA Clone
Bastard Wheat
Choco Oatmeal Stout
Getting Ready:
Steam Beer

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Old 10-31-2006, 06:45 PM   #4
May 2006
Grand Junction, CO
Posts: 136

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.

Primary: patiently waiting
Secondary: empty, DOPE!
Bottled but green: it's all drinkable!
On tap & enjoying: Honey Wheat; Cheese's Caramel Cream Ale
Gone with a belch: Bock Talkit; Three Kings Better Bitter; Quake & Bake Oatmeal Stout; High Altitude Pale Ale
On deck: Garbage Pale Ale; Honey Wheat

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Old 10-31-2006, 07:34 PM   #5
Dec 2005
Glasgow, Scotland
Posts: 696
Liked 3 Times on 3 Posts

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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