WLP410 Belgian Wit II Ale Yeast

A fairly clean strain with medium intensity and spice-like phenol production. With up to 75% attenuation, this strain produces a residual malt character. It helps balance any adjuncts resulting in increased drinkability. Slightly lower resulting pH than English or American ale strains, it creates a slightly tart refreshing beer. This strain is ideal for witbiers or Belgian table beers.

WLP410 Belgian Wit II Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.

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 the temperature to free rise.

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Characteristics

Attenuation:

70.00-75.00

Flocculation:

Medium to Low

Alcohol Tolerance:

Medium (5 - 10%)

Optimum Fermentation Temperature:

67.00-74.00

Style Performance

Style performance is a listing of styles made with WLP410 Belgian Wit II Ale Yeast.

Specialty / Belgian

Reviews

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

"Makes great refreshing summer beer. "

By: Geoffry | Date: Apr 19, 2016 | Beer(s) Brewed: Witbier, Apricot Witbier, Sour Lemon Witbier, Sour Raspberry Witbier

This has become my favorite yeast strain. I've brewed multiple witbier variations and always had amazing success. This is the perfect strain for that refreshing summer beer. They dont joke about it taking a while to start showing signs of fermentation. I often wait 48 hours until I see any signs of activity. But when it goes be ready, this yeast will blow the top off your fermentor once it gets going. It makes a slightly hazy beer, which is suitable for a Wit, but this can be lessened with coagulating agents and i have made pretty clear beers. It can also take a while to ferment, I usually allow a week for primary and a week for cleanup. I have fermented Kettle soured beers with a PH of 3.2 with no problems.

"An excellent wit..."

By: Dan P | Date: Nov 23, 2012 | Beer(s) Brewed: Belgian Wit

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.

".. this yeast does it justice"

By: Anonymous | Date: Nov 23, 2012 | Beer(s) Brewed: Belgian Ginger Wit

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!

" ... produced a great beer"

By: Mike Conner | Date: Nov 23, 2012 | Beer(s) Brewed: Specialty/Wit

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 is really a top quality strain ... "

By: David Stuedemann | Date: Nov 23, 2012 | Beer(s) Brewed: Grand Cru

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.

"4 sure"

By: Brian H. | Date: Nov 23, 2012 | Beer(s) Brewed: Belgian Wit, Pomegranate wit

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.

"Came out great"

By: Brian Hall | Date: Nov 23, 2012 | Beer(s) Brewed: Pomegranate wit

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!!

"... works well in conjunction with ..."

By: Paul Feinstein | Date: Nov 23, 2012 | Beer(s) Brewed: Belgian style stout

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.

"... as advised it was a slow starter"

By: Peter | Date: Nov 23, 2012 | Beer(s) Brewed: Belgian Wit

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.

"Bubbles started within a few hours!"

By: Graham Anderson | Date: Nov 23, 2012 | Beer(s) Brewed: Summer Ale

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.

"Easy to drink"

By: jerrybon | Date: Nov 23, 2012 | Beer(s) Brewed: WIT

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.

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