Safale BW-20 recomendations

[royger]

Hello,

I'm planning to brew a witbier with Safale BW-20, it's the first time I use that yeast. Does anyone have recommendations regarding temperature? The range goes from 18-26C, which is quite large compared to other strains. I was planning on pitching at 20 and then let it rise to 22, maybe even 24 once fermentation starts.

Any feedback from people that have already used it?

Thanks.

 

[Sipina]

Hello,

I'm planning to brew a witbier with Safale BW-20, it's the first time I use that yeast. Does anyone have recommendations regarding temperature? The range goes from 18-26C, which is quite large compared to other strains. I was planning on pitching at 20 and then let it rise to 22, maybe even 24 once fermentation starts.

Any feedback from people that have already used it?

Thanks.

I have not used this yeast before however I had used other belgian style dry yeasts often times. I believe what you propose should work just fine.

Good luck!

 

[bierhaus15]

I used this yeast recently in a witbier after talking to a Fermentis rep. It came out very nice; pitched 50g/hl at 68F and held temperature at 72F. Beer has nice balance of fruity esters, without any sulfur, which this strain can produce.

 

[Sipina]

I used this yeast recently in a witbier after talking to a Fermentis rep. It came out very nice; pitched 50g/hl at 68F and held temperature at 72F. Beer has nice balance of fruity esters, without any sulfur, which this strain can produce.

Are there any notable phenolics from the yeast?

 

[user 348755]

Hello,

I'm planning to brew a witbier with Safale BW-20, it's the first time I use that yeast. Does anyone have recommendations regarding temperature? The range goes from 18-26C, which is quite large compared to other strains. I was planning on pitching at 20 and then let it rise to 22, maybe even 24 once fermentation starts.

Any feedback from people that have already used it?

Thanks.

I used this yeast twice in the last month and I can tell you it's an absolute beast. My first pitch was a single pack into a 5 gallon fermenter and it got going in about 12 hours and finished in about 36 hours. I pitched the second batch directly on the trub from the previous batch and it started in about 30 minutes and was down to close to FG in about 12 hours. Very rabid yeast. Plan on having a blowout. It will have a huge slimy head and will.most likely want to jump out of your fermenter to eat whatever you left lying around. As for taste, I like it. Even when over pitched, it threw some phenols and plenty of esters, but is more neutral than typical belgian yeast. It will free rise in temp. I pitched around 18c and it got up to 25-26c on its own. I like this yeast. If you want more esters and phenols, maybe under pitch it.

 

[Sipina]

I used this yeast twice in the last month and I can tell you it's an absolute beast. My first pitch was a single pack into a 5 gallon fermenter and it got going in about 12 hours and finished in about 36 hours. I pitched the second batch directly on the trub from the previous batch and it started in about 30 minutes and was down to close to FG in about 12 hours. Very rabid yeast. Plan on having a blowout. It will have a huge slimy head and will.most likely want to jump out of your fermenter to eat whatever you left lying around. As for taste, I like it. Even when over pitched, it threw some phenols and plenty of esters, but is more neutral than typical belgian yeast. It will free rise in temp. I pitched around 18c and it got up to 25-26c on its own. I like this yeast. If you want more esters and phenols, maybe under pitch it.

Sounds great! Can you give some more specific descriptors on flavors and aroma you get from this yeast?

 

[user 348755]

Sounds great! Can you give some more specific descriptors on flavors and aroma you get from this yeast?

This batch was way over pitched so it came out pretty neutral. Good full mouthfeel, not picking up too many fruit esters but may he hidden by the addition of coriander, lemon and orange peel. Has typical "winy" belgian taste with the "numbing" sensation and slight flavour of clove, not so much the aroma. A hint of banana, although fleeting. Use at normal or lower pitch rate if you want to increase phenols and esters. I'd say it has a definite belgian character with the less intense expression of a German weiss.

 

[Sipina]

This batch was way over pitched so it came out pretty neutral. Good full mouthfeel, not picking up too many fruit esters but may he hidden by the addition of coriander, lemon and orange peel. Has typical "winy" belgian taste with the "numbing" sensation and slight flavour of clove, not so much the aroma. A hint of banana, although fleeting. Use at normal or lower pitch rate if you want to increase phenols and esters. I'd say it has a definite belgian character with the less intense expression of a German weiss.

Thanks!

 

[user 348755]

I used this yeast recently in a witbier after talking to a Fermentis rep. It came out very nice; pitched 50g/hl at 68F and held temperature at 72F. Beer has nice balance of fruity esters, without any sulfur, which this strain can produce.

I'm just starting to detect some sulfur in mine. Didn't notice it earlier. It's the matchstick kind and should resolve in a few days. This beer is less than a week old from the start of fermentation and is the quickest beer I have produced.

 

[Sipina]

I'm just starting to detect some sulfur in mine. Didn't notice it earlier. It's the matchstick kind and should resolve in a few days. This beer is less than a week old from the start of fermentation and is the quickest beer I have produced.

Did it resolve?