In Focus: Trappist Ale Yeast
WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in
the world, this yeast produces the distinctive fruitiness and plum
characteristics. Excellent yeast for high gravity beers, Belgian
ales, dubbels and trippels.
Attenuation:
75-80%
Flocculation:
Medium to low
Optimum Fermentation Temperature:
65-72°F
Lower temperatures (under 65) will result in less fruity and
more earthy beers.
Alcohol Tolerance:
High
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Your Own Review
Reviews:
" ... an amazing yeast."
By: Dirk Beaulieu
Date: Sunday, Jan. 28, 2007
Beers Brewed: Belgian strong golden and strong dark
Comments: This is really an amazing yeast! I brewed the
strong golden first, aerating with oxygen and using the White Labs
yeast nutrient and pitching a starter in warm wort. Fermentation
started within 6 hours and continued for just about 5 days. I keep
carboy in unheated kitchen so the heating pad keeps it at 72
degrees. It finished out at 1.006 (I know-a little too low for this
beer) which caught me by surprise. My plan was to rack the golden
off and pour the Belgian dark on top of the yeast. I had vigorous
fermentation within 2 hours and it was so strong that it blew out
the airlock so I had to rig a blowoff tube into a bucket of water
and this continued for 12 hours. Again I was surprised because it
finished at 1.006 so I monitor it carefully. Even though it is young,
it has a delicious fruitiness which I attribute to both the yeast
and warm fermentation.
FAQ for this yeast
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