Which yeast should I use?

[Torchiest]

I'm going to brew an ale this weekend. It's going to be about 25% wheat or so, and I plan on adding raspberries to the secondary. I can't decide if I should use White Labs European Ale #WLP011 or Belgain Wit II #WLP400. Anyone have any advice, or ever tried something similar with either one before?

 

[Yuri_Rage]

I didn't like the WLP011 European Ale yeast - used it twice and both times had a distinct off smell/flavor. It wasn't unpleasant, but it didn't exactly contribute anything to the beer. Both brews were pretty clean amber ales, and I think I narrowed the flavor down to the yeast because one batch was a small extract batch and one was a large all grain with completely different equipment. If I had to describe it, it was a papery smell and a slightly oxidized flavor. I'm almost certain oxidation was not an issue with these brews, and I haven't had a similar flavor in any other beer.

I REALLY liked the WLP002 English Ale yeast, though - clean, very flocculant. It almost acts like a fining agent because it so readily drops out of suspension. No problems with attenuation.

I wanted to use the WLP410 Belgian Wit II in my White Christmas brew, but all I could find was WLP400 Belgian Wit. I'm enjoying that one quite a bit at the moment. It's just now coming into its prime, and the flavors are really starting to blend well. I think the fruity esters produced by the Wit yeast will compliment a fruit addition, so WLP400 or WLP410 is my vote.

 

[Torchiest]

Cool. I'd started out thinking I'd go with the European, but over the last week I've changed my recipe and thought I'd go with the Wit II. But then I decided I didn't want to add coriander or bitter orange peel, so I was mildly concerned about using the yeast without those two ingredients, but I've been leaning towards that one. Thanks for the info; I'll definitely be going with the Wit II now!