WLP570 Belgian Golden Ale Yeast

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.

Jump To: Reviews | FAQs>

Style Performance Listing

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

StyleRatingStyleRating
Dubbel4 Trippel2
Spiced Ales2 Grand Cru4
Other High Gravity2 Christmas Beers4
Specialty Beers4 Saisons2

Reviews

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

“An amazing strain, I can't tell you how good this yeast smells from airlock to bottle”

By: stevecry | Date: Jan., 8th 2013 | Beer(s) Brewed: Belgian Tripple

An amazing strain, I can't tell you how good this yeast smells from airlock to bottle, just awesome! I will use this for most of my Belgian beers.

“Made me sick worried when it never seemed to clear up”

By: Kost-ØL | Date: Dec., 23rd 2012 | Beer(s) Brewed: IPA

Made me sick worried when it never seemed to clear up, but when tasting it I was struck by a fantastic result! Foul and fruity flavor. Fabulous strain!!!

“Cleaner flavor profile ..”

By: Jim Givens | Date: Nov., 20th 2012 | Beer(s) Brewed: Tripel, dubbel, strong ale, holiday ale

Golden Ale WLP570 yeast ferments out slightly acidic (champagne-like) with a cleaner flavor profile than other Belgian types I have tried. I have used this yeast at lower temperatures (45-50 degrees F) with OK results. If you like Belgian beers but hate the high phenolic and quirky weirdness that can sometimes dominate other Belgian types, you’ll like this yeast.

“Great attenuation!”

By: Tony V | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Golden Ale

Clean profile for a Belgian Yeast especially if fermentation is started in the low to mid 60's and allowed to rise gradually rise to the low 70's. Great attenuation! I got almost 90%attenuation. Needs awhile to clear or lager for a few weeks. One of my favorites!

“... good to commercial brewers ...”

By: Boger | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Pale

Neutral profile, good to commercial brewers, exciting foam and will be pleasant with maltier beers. I suggest to use with beers brewed at higher temperatures to obtain more non-fermentables.

“The alcohol can sneak up on you ...”

By: Anonymous | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Golden Strong Pale

If you pitch adequate yeast and oxygenate, it will ferment as low as you need to go. I mashed low and got incredible attenuation from it, over 85%. Pitch in the high 60's and let it slowly ramp up to 80 or so. Add cane sugar after your malt fermentation has completed for best attenuation. It will produce pear notes, other fruit and some light phenolics. It tastes very similar to the profile in Duvel. It produces an excellent, drinkable beer with no off-flavors and high alcohol content. The alcohol can sneak up on you if you keep the fermentation cool in the beginning and let it warm up over the ferment to dry it out! Excellent yeast, and perfect for a BGS Ale!

“... floored by how fast ...”

By: Chris | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Dubbel

Did a partial mash dubbel and oxygenated wort before pitching this strain. Krausen formation in under 24 hours with no starter....WOW!! Doesn't get much better than that! Fermentation is cruising along vigorously and can't wait to try this brew. Love all the white labs strains I've used but was floored by how fast this strain started fermentation. Highly recommended

Frequently Asked Questions

Characteristics

Attenuation73-78%

FlocculationLow

Optimum Ferment Temp.68-75°F (20-24°C)

Alcohol ToleranceHigh

MiniFerment Data ?

As-is Diacetyl61.88ppb

Total Diacetyl50.93ppb

As-is 2,3-Pentanedione3.83ppb

Total 2,3-Pentanedione10.57ppb

Ethanol4.895%ABV

Acetaldehyde62.44ppm

Ethyl Acetate44.78ppm

Isoamyl Acetate7.895ppm

1-Propanol79.545ppm

Isoamyl Alcohol184.35ppm


Notes:

Fermentation temperature: 68° F Attenuation: NA Hours to get to 50 percent attenuation: NA

WL News:

Innovation

Friend / Follow:

FacebookTwitterRSS