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.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||4||Grand Cru||2|
|Other High Gravity||2||Christmas Beers||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
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.
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!
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 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.
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.
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!!
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, to produce complexity and is similar to the yeast used by a small West Bruxelles brewery.
Pleasantly surprised; used this yeast last year and had good results, but as advised it was a slow starter. Not this year's strain - good thing I made a yeast starter and saw how aggressively it roared, otherwise I wouldn't have thought to use a blowoff and would have had a huge mess. I've rarely seen a wheat yeast this hungry; it caught me by surprise, but I was thrilled. Less than two weeks and I'm practically at bottling gravity already.
Pitched 2 vials into 2L of a 10% DME starter and grew 48 hours in a 30C shaker table incubator at 225 rpm. Chilled at 4C over the weekend, and then poured off supernatant and resuspended slurry in 500mL of 10% DME. After a few hours, the starter was bubbling, and I pitched it into 5 gal of 1.060 beer with 1 capsule of Servomyces at 67F. Aerated with air pump for 45 min. Bubbles started within a few hours! Fermenter was unable to draw off enough heat to prevent temp from rising to 69F for about three days, but then I finished fermentation at 67F. WLP410 did finish atypically slow, with only 50% attenuation at 1 week. Moving the fermenter at 2 weeks triggered another bout of fermentation, even at a FG of 1.009. (I went ahead and kegged, because I planned on leaving yeast in suspension anyway). But the slow ferment was worth it for a crisp, earthy, lightly phenolic and very tart (but not sour) beer. No fruity esters or sulfury compounds at these low fermentation temps. I noticed in small-volume tests that fining with gelatin reduced tartness significantly, but also decreased the yummy earthy flavors. A little chamomile was a better solution to balance out the tartness for a refreshing and turbid summer brew.
I notice vanilla in the sweetness of the beer. It is spicy from the yeast, but the coriander I used did not come through much at all. A slight bit of tartness makes for a very refreshing & easy to drink WIT.
FlocculationLow to Medium
Optimum Ferment Temp.67-74°F