From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||4||Grand Cru||4|
|Other High Gravity||4||Christmas Beers||4|
Feedback and experiences from previous customers. Want to leave a review of your own?
Pitched this right out of the vial on to 11 gallons of an OG 1.074. I started it at 67 degrees and raised it 1 degree everyday until 74 degrees. FG came out at 1.001. Apparent attenuation 98%. Very impressive strain.
This yeast is very impressive. I pitched 2 vials in a 2000ml yeast starter (on stir plate) and pitched this starter 24 hrs later into an OG1.103 at 62 degrees with pure O2 for 2min. Fermentation started within 6 hrs at 60 degrees due to a malfunction of my fermentation chamber. Fermentation was vigorous at 62 Degrees. I let the beer come up to and held the beer a 68 for 3 days and ramped up to 75 after fermentation began to slow. SG 1.015 in 5 days. The spiciness and esters are quite balanced but definitely there. Less spiciness than WLP568. I will be using this for all my dark strong and triple ales. Glad this is available year-round because I love this yeast!
I used this strain to brew my Dark Strong ale. OG was 1.073 and FG was 1.004 at 9.4% alcohol. Finished beer has plenty of sweetness and a slightly fruity but dry finish. Turned out very well and I'm glad this will now be available year round. Belgian characteristic is extremely apparent and I will definitely brew with this strain again.
I really like this strain. By top cropping the strain from a Belgian single it's now on generation #6. I start fermentation low at 62F and let it naturally rise. The last 25% of fermentation I supply extra heat to maintain 72F. It has a great flavor, more phenolic in flavor with some fruit, but a very even fruit to phenolic aroma that is great for any Belgian style ale. This is a high attenuating strain as well. For example, with a low initial mash temp of 148 for 45 minutes, 10 minutes at 155, and a mash out at 165: Single: OG 1.041, FG 1.007 Dubbel: OG 1.065, FG 1.010 Tripel: OG 1.077, FG 1.008 Each has a wonderful pilsner malt sweetness, and a dry finish. I wish this was available year round. I prefer it over 500, 530, and 550. I'd buy a vial every other month.
Wow what a fantastic yeast -- PLEASE MAKE THIS AVAILABLE YEAR ROUND! Brewed a dark strong with my brewing partner using a recipe I have been working on for a couple years now. OG 1.93, FG 1.015 -- apparent attenuation of 82.8%, real attenuation 67.8%, 10.5 ABV. Primary took about a week, starting at 68 and raising a degree a day over four days to 72 starting 2/3 through primary. The result is an amazing brew that recently won a pro-am competition -- less spicy phenol and hot fusel production than WLP550, creating a more balanced beer. Emphasizes dark fruity esters -- raisins, dates, plums -- and dark malt. Spice is still there but in balance. 6 months have conditioning have smoothed out the brew beautifully and brought out sherry/wine like notes I couldn't achieve with WLP550. I am begging you to make this a year 'round yeast!
9 degree Blond to 10% in 6 days with proper pitch rate. Finishes spicy with not a hint of alcohol until it hits your tummy. Take this gem off the seasonal list. I'd like more today!
Yeast seemed very promising, A lot like the 550 but I also came out with a little diacetyl in the back of the nose. OG 20 plato started at 64 degrees, let it rise to 72, finished at 3 plato after 5 days. I let it sit 2 more days to get the FG to 2.8 plato and then started my cooling regimen.
Did a Strong Dark Belgian, OG: 1.084. All grain, with about 10% of the fermentables coming from sugar. It ended up at 1.004, which was a lot lower than I had bargained for. Make sure you take the low residual sugars into consideration when calculating how much to bitter your beer. I ended up with it being on the bitter side of balanced, which is not what I was shooting for. It's still a very nice beer, but it's not the wife pleaser it was supposed to be.
Fantastic yeast! I used this yeast in my golden strong ale, it started at 1.085 and finished at 1.007 for 91% attenuation and 10.3% ABV. I fermented at a fairly constant 68F, though the second night it crept up to 73F, and the beer finished after 2 1/2 weeks in the primary. The aroma and flavor is a mix of fruit esters (banana?) and spicy phenols that blend perfectly with the late hops I used (saphir). There is a bit of alcohol bite that shou! ld mellow with a few more weeks of ageing. I will definitely use this yeast again.
Optimum Ferment Temp.66-72°F