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.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||2||Grand Cru||4|
|Other High Gravity||2||Christmas Beers||4|
Feedback and experiences from previous customers. Want to leave a review of your own?
10.25# malt, 2# candi sugar rocks - 1.071 OG
Fermented really fervently for about 8 days (took about 48 hours to get started even with 1 qt. yeast starter). Fermentation lingered for until 19 days after pitched yeast.
Got 91.5% attenuation to 1.006 FG. Took a long time but the uncarbonated beer has a nice "belgian" quality to it along with some delightful fruity-tartness. Added an orange worth of orange zest (5 min left in boil), not sure if that contributed much or if it's the yeast.
In general, pretty happy with the yeast though i wish it would have fermented faster. this sort of comes with the territory of belgian yeasts though...
A really good fruity profile which suits perfectly for belgian pale beers.
I didn't even notice the sulfury notes during fermentation.
I ran the fermentation at 21°C for 10 days since I wanted to boost ester production, then I raised one more degree to help to reach the FG and to expel the claimed sulfury notes but I guess it was unnecessary since after 17 days I got 88,5% of attenuation which is a bit higher than intended. Maybe something went wrong during the mash.
Either way I found it so much better than wlp550, highly recommended!
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, but when tasting it I was struck by a fantastic result! Foul and fruity flavor. Fabulous strain!!!
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.
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!
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.
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!
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
Optimum Ferment Temp.68-75°F (20-24°C)