WLP575 Belgian Style Ale Yeast Blend

Fantastic fermenter. I have perfume and rose notes coming from my tripels and fantastic drinkability in all beers brewed. Easily attenuates into the 80% area.

All test trials fermented at 68 degrees F, most with lively younger starter, pure O2 bubbled through wort to increase saturation, and at least 3 days at 78 degrees F before kegging/bottling. Large aggressive frothy kraeusen noted –  consistently leaps out of fermentation tanks within hours of inoculation. About a 60% apparent attenuation noted at about 72 hours and still quite active. A slight pH difference lower is noted from freshly inoculated to completion – nearly the same. A “skin of mother” type noted (similar to WLP530) after main fermentation has subsided – if ignored this slowly falls back into solution. Like many yeast types, it improves at about the third generation. Residual sweetness and off-flavors noted with slow or last viable starters. Flavor profile is consistent for Belgian yeast. This one is low in ester/fruit notes with spicy alcohol in the nose, warming mouth-feel, light phenol (use active starter or dregs/slurry and ferment at low end of recommended temperature range) with pleasant round (not too dry or acidic) finish.

A fantastic and complex Belgian ale yeast. I fermented a single-malt, single-hop tripel starting at 65*F and ramped it up to 75*F over the course of the first four days of fermentation. The beer is delicious. The layered aromatics of fruit and spice could make this yeast suitable for a wide range of Belgian ales -- but it really sings against a backdrop of light-colored malts and sugars. I'd imagine Belgian pale ales, tripels and golden strongs are where this one fits best. It's expressive enough to hold its own in a Belgian IPA, I'd wager.