MiniFerment data:

What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

GC Data not available for this strain

Final Gravity: 2.9 degrees Plato
Hours it takes to get to 50 percent attenuation: 48
Final attenuation: 76.2 percent

Reviews:
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" ... burly yeast"
By: Joseph
Date: June 24, 2009
Beers Brewed: Belgian Ale
Comments: This was some burly yeast! The OG was 1.083 and FG was 1.015. Lots of head space and a blow off tube are necessary for the primary. I don't have temp control and the air temp in my kitchen got a little higher than I expected, 75 degrees. There were lots of banana and clove smells. It smelled great but I was concerned that I would ruin the flavor profile I was intending, fruit dominating the honey and spices. After 2 months in the secondary, I kegged it today and it tastes wonderful. Definitely better than I expected without temp control. I will use this again.

" ... I will definitely use it again."
By: Michael
Date: May 8, 2009
Beers Brewed: Abbey Dubbel
Comments: Great yeast, I will definitely use it again. I fermented at room temp which was usually around 60-62 degrees, with one or two days up near 68. The beer is fruity with a mild banana aroma/flavor. With an OG of 1.052, the yeast achieved 73% attenuation after just one week and finished at 81% after 3 weeks. Beer begins to clear after 2 weeks, and is slightly hazy after 3. For a more clear brew, a 4+ week fermentation or a fining agent is needed.

" ... came through perfectly."
By: J Rossetti
Date: July 13, 2008
Beers Brewed: Belgian Tripel
Comments: Lag time for this brew was 14 hours, but once it got started it just didn't want to quit. I started out at 65F and dropped to a low 60F for a longer fermentation. Fermented for 49 days at a steady 60F raising the temps for the last 3 days to 65F. Started at 1.083 to end at 1.015, that's what, 80% attenuation? The beer today (5 months after bottling) still has a slight banana scent, but gloriously underlined by a nice woody-clovey-fruity aroma that is pure heaven if you're into belgians. This yeast is pretty tolerant, I put it through a lot to get what I wanted, and it came through perfectly.

" ... exactly what I was looking to produce."
By: TJ Vitolo
Date: May 29, 2008
Beers Brewed: Belgian Dubbel
Comments: Fermented at 67 with the intent to raise towards the end to increase fruit characteristics. However at 67 the fermentation aroma was heavy with banana and plums so I kept the temperature steady. Kegged after 10 days in primary and 21 days in secondary. Fruit flavor was so strong that friends of mine were requesting the "Banana Beer." Because it was 10.1% ABV I let it sit for 4 months. Fruitiness had completely mellowed by that time. The beer, at the end, was exactly what I was looking to produce. A strong St. Bernardus Prior 8. I will try to ferment lower than 65 next time with lower ABV Belgians; however, hands down, this is the yeast you want to use if you want an authentic tasting Belgian beer.

" ... 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.

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