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.

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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
Dubbel4 Trippel4
Spiced Ales2 Grand Cru4
Other High Gravity4 Christmas Beers2
Specialty Beers4 Saisons2

Reviews

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

“Not fruity if you manage the temp”

By: Matt Johnson | Date: Apr., 4th 2014 | Beer(s) Brewed: Belgian Pale, Golden Strong, Belgian Black IPA

I see a lot of comments about this yeast putting off fruit. Well...yes if you ferment at 77-83 its going to put off a lot of fruit, but take a look at the optimum temp recommendation. I have made a belgian pale, belgian golden strong, and a belgian black IPA and fermented all of them at 65-70 degrees. At these slightly lower temps this yeast puts out a subtle spice that is an outstanding complement to fruity and spicy hops. The lower you go the more earthy and very subtle spice you get. I recommend really experimenting with the temperature of this yeast as it offers some amazing qualities that are hard to find at a lower temperature.

“This made an excellent and fruity Blonde”

By: Anduin Suchan | Date: Jun., 24th 2013 | Beer(s) Brewed: Belgian Blonde

I love this yeast! I didn't realize how much like a wheat yeast it seems to be. Is very cloudy and leaves behind a bunch of fluffy, slowly settling yeast. The krausen was like a big, tan fluffy cloud that didn't want to go back down into the beer. I brewed a Belgian Blonde style ale with an O.G. of 1.060. My apartment A/C went out so the fermentation got up into high 70s low 80s. The F.G. was 1.014 at bottling (1 week of fermentation), which was a bit of a concern because I would have liked it to get a bit lower. However, I still liked the taste (not too sweet, still nice and malty), it had been settling out as well as it seemed it would, the activity had slowed to a stop, and I wanted it to be ready for the following weekend. So into the bottle it had to go! There was a bit of a lingering hot alcohol afterbite upon sampling after 1 week in the bottle. After a couple of days the hot mellowed out and the beer is fluffy, wonderfully drinkable, with lots of big Belgian notes such as banana, a little clove, orange and fruity esters. I used a little bit of orange peel and lots of late addition Saaz. The aroma is quite lovely with lots of orange and citrus. The color is a beautiful deep orange in the middle and glowing fuzzy yellow on the outside edges of the glass. The head is foamy and cotton white; it's light on the tongue and lingers with a velvet mouthfeel going down. It's a great beer and one I'll be happy to share at BBQs this summer! I would have liked to restrain the esters a bit with a lower fermentation temp, but overall very satisfactory. I am looking forward to experimenting with other styles and ingredients, especially on wheat-forward and spiced beers. I'm also looking forward better temperature control in a fermentation cabinet would produce, such as by starting on the low end and slowly raising throughout