WLP410 Belgian Wit II Ale Yeast

Seasonal Availability: May - Jun

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.


Notice to brewers: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

StyleRatingStyleRating
Dubbel2 Trippel2
Spiced Ales4 Grand Cru2
Other High Gravity2 Christmas Beers2
Specialty Beers2 Saisons2

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

“An excellent wit...”

By: Dan P | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Wit

I used WPL-400 in a Coopers Wheat Kit to replace the dry yeast that was packaged in the kit. I fermented at 70 degrees and left it in primary for 3 weeks, I also gave the fermenting vessel an occasional swirl after the first week or so. After 2 and 1/2 weeks in the bottle what I got was very, very close to Hoegaarden. An excellent wit with a tart almost dry finish. Best beer I've brewed to date. Love this yeast.

“.. this yeast does it justice”

By: Anonymous | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Ginger Wit

I've made the same beer (Belgian Ginger Wit) twice now with this yeast and oh, how this yeast does it justice. I tried the Belgian Ale strain once (because this style is seasonal) and it was a bit off mark for a wit. Wonderful with coriander, clove and GINGER! Two ounces of fresh ginger zested (not grated) into the boil at different times makes a fantastic summer treat when its fermented with this yeast. Spicy yet smooth, malty yet dry, without this strain I would simply die!

“... produced a great beer”

By: Mike Conner | Date: Nov., 23rd 2012 | Beer(s) Brewed: Specialty/Wit

Brewed a beer like a Wit but amber in color with this yeast and it produced a great beer. Ended up with a moderately strong, pleasant beer with complex spice notes and a little bready maltiness in flavor and aroma. Not overwhelming in spice. Fermented around 68F for 10 days and let rise to 74F for 5 days. No secondary. Yeast cleared a lot better than I expected in carboy and in bottle.

“This is really a top quality strain ...”

By: David Stuedemann | Date: Nov., 23rd 2012 | Beer(s) Brewed: Grand Cru

This strain is very vigorous and efficient, producing a spicy, phenolic, slightly sour brew with that special "wang" only found with Belgian beers. Excellent with coriander, bitter orange peel, and freshly ground cardamom. I'm sure it would be excellent with wheat and ginger beers. This is really a top quality strain, I'm glad I tried it out. Medium attenuation and low flocculation.

“4 sure”

By: Brian H. | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian Wit, Pomegranate wit

Truly less phenolic than 400. Started low (about 62F) and let climb. With a 1 liter starter and good aeration, this beer finished in about 4 days. Beautiful high krausen. With Servomyces in second batch (pomegranate), 3 days primary. Kicked off in 7 hours. Will be using this one again next year 4 sure.

“Came out great”

By: Brian Hall | Date: Nov., 23rd 2012 | Beer(s) Brewed: Pomegranate wit

Was shooting for a Beer-fied version of a pomegranate martini. Came out great. Nice and tangy yet again. I'll be buyin' several vials of this one next season!!

“... works well in conjunction with ...”

By: Paul Feinstein | Date: Nov., 23rd 2012 | Beer(s) Brewed: Belgian style stout

I use this yeast to produce a distinctive very dry 9% stout which benefits from the spicy tart characteristics of the 410 yeast. The yeast ferments very well down to 1.005 with a strong starter. I have also found that this yeast works well in conjunction with a saison yeast