Has anybody tried the Lalbrew Belgian Wit yeast or the one by Mangrove Jack? Or any other dry yeast? I love WLP400 and Wyeast 3944, but if these are the Hoegaarden strain I am trying to keep fewer liquid strains around.
Isn't the new LalBrew Wit the old "Munich" re-branded?The following are all good witbier yeasts, in no particular order:
Lallemand "Munich" ("regular", NOT "Classic")
Mangrove Jack M21
And if you don't mind it finishing very dry at 1.002, you could also try Lallemand Belle Saison, would work nicely in a wit.
The following would also make pretty good substitutes if you couldn't get the ones above, but lack the black pepper character of the others:
Mangrove Jack M47
Never tried this one but Fermentis writes that is not meant for wit beers " Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). " Any thoughts?I would think WB-06 should work,as it is a diastaicus that is POF- .
Not a bad idea. When would you pitch the notty? When adding the calamansi around 60% attenuation?Try pitching a neutral yeast, like Notty or US-05. That shouldn't alter the flavor and may attenuate the beer more.
Do you know which one will come better with low pH environment? We have 3.8 in the other batch.No, wait for the Wit yeast to attenuate as far as it can, then add the Notty. The more the Wit yeast is fermenting, the more Wit flavor you get. By the time that yeast bottoms out, the Notty just brings the gravity down some more without changing the flavor much. The Notty is just the "2nd stage" of the fermentation.