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.

Fermentation temperature: 68° F
Attenuation: 79%
Hours to get to 50 percent attenuation: 30

Audio:

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Reviews:
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" ... may become my number one ... "
By: 619 Brewer
Date: Aug. 30, 2009
Beer Brewed: Belgian Pale/Dubbel/Tripel 
Comments: Excellent for Abbey type beers or any brew that you want that "Belgian" character. Other reviews are similar to my experience. Green layer of yeast stays on top of 80-90% attenuated beer, as if one of the strains in the blend stays overtime to finish the job. Tripel went from 1.080 to 1.022 in one week, and another .007 down in second week. Fermented at 78 ambient temperature. Delicious results and may become my number one Belgian yeast, surpassing 530.

"Like many yeast types, it improves ... "
By: jimgivens
Date: Aug. 10, 2009
Beer Brewed: Golden Strong, Dark Strong, Tripel, Blond (Honey-Wheat), Dubel
Comments: All test trials fermented at 68 degrees F, most with lively younger starter, pure O2 bubbled through wort to increase saturation, and at least 3 days at 78 degrees F before kegging/bottling. Large aggressive frothy kraeusen noted –  consistently leaps out of fermentation tanks within hours of inoculation. About a 60% apparent attenuation noted at about 72 hours and still quite active. A slight pH difference lower is noted from freshly inoculated to completion – nearly the same. A “skin of mother” type noted (similar to WLP530) after main fermentation has subsided – if ignored this slowly falls back into solution. Like many yeast types, it improves at about the third generation. Residual sweetness and off-flavors noted with slow or last viable starters. Flavor profile is consistent for Belgian yeast. This one is low in ester/fruit notes with spicy alcohol in the nose, warming mouth-feel, light phenol (use active starter or dregs/slurry and ferment at low end of recommended temperature range) with pleasant round (not too dry or acidic) finish.

" ... the most balanced Belgian yeast ... "
By: Ryan from NC
Date: May 18, 2009
Beer Brewed: Belgian Tripel
Comments: Brewed a pretty straight-forward Tripel. Kegged after 3 weeks in primary and the gravity had gone from 1.075 down to 1.008 (added a pound of cane sugar to primary to help the yeast along). Beautiful phenolic notes with rose petal and a hint of lemon. The beer needs more time to condition in the keg, but it's already a spectacular beer and I can attribute that to this yeast. The malt and hops provide a balanced undertone for this beer, proving this to be the most balanced Belgian yeast I've ever used. A winner!

" ... will be in my next dubbel ... "
By: Jimmy
Date: April 21, 2009
Beer Brewed: Blond
Comments: This yeast was pitched into my 3rd generation of a 6.9% Blond with the biggest recipe change being the yeast. The Blond came out with more spice than I could have imagined. You just can not drink this ale and believe that spices were not boiled into the wort. Wonderful yeast that will be in my next dubbel as well.

"Fantastic fermenter"
By: Ryan
Date: September 03, 2007
Beer Brewed: Tripel, Belgian Strong Golden
Comments: Fantastic fermenter. I have perfume and rose notes coming from my tripels and fantastic drinkability in all beers brewed. Easily attenuates into the 80% area.

" ... aroma and flavor is quite pleasant"
By: Darin Haener
Date: August 15, 2007
Beer Brewed: Belgian Golden Ale
Comments: Long lag time, and slow but complete fermentation with 78% attenuation. Little to no flocculation, although the aroma and flavor of the yeast is quite pleasant, so I don't mind the extra yeast. Will review again when I grow the yeast up before pitching.

"Very pleasant cherry and rose notes"
By: Anonymous
Date: June 20, 2007
Beer Brewed: Abbey double
Comments: Very vigorous fermenter. Resulted in good attenuation with a complex mix of esters and phenolics. Very pleasant cherry and rose notes. A keeper.

"This is a real monster!"
By: Petarmadsen
Date: Tuesday, Oct. 31, 2006
Comments: I've just bottled a strong dark Belgian ale that attenuated 85%. The flavor is really complex and fruity, with hints of spices. The complexity and esters developed in a much more harmonious way than my former batches made with wlp500. This is a real monster!  

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