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General Category => Yeast and Fermentation => Topic started by: Iliff Ave Brewhouse on April 01, 2014, 04:51:12 PM

Title: Wit yeast recommendations
Post by: Iliff Ave Brewhouse on April 01, 2014, 04:51:12 PM
Looks like I am choosing between WLP400, WLP410, and WY3944. The store seems to carry more white labs but I can probably get wyeast if I let them know ahead of time. Right now I am leaning toward the 410 since it is describes as less phenolic but more spicy. Any thoughts? Can anyone recommend a solid dry yeast for a wit?

I have never brewed a wit and have had few commerical examples. A standard wit yeast is what I am looking for I suppose.
Title: Re: Wit yeast recommendations
Post by: HoosierBrew on April 01, 2014, 05:05:33 PM
I've used 3944 many times. Makes a nice wit.
Title: Re: Wit yeast recommendations
Post by: duboman on April 01, 2014, 05:13:58 PM

I've used 3944 many times. Makes a nice wit.
+1, got one finishing up fermentation now and it's a great yeast!
Title: Re: Wit yeast recommendations
Post by: Iliff Ave Brewhouse on April 01, 2014, 05:20:13 PM
Thanks guys. What kind of attenuation are you getting? It is listed at 72-76% but I normally get higher than the 'advertised' max.
Title: Re: Wit yeast recommendations
Post by: HoosierBrew on April 01, 2014, 05:22:49 PM
Thanks guys. What kind of attenuation are you getting? It is listed at 72-76% but I normally get higher than the 'advertised' max.

As always, depends on your grist, mash temp, yeast health, etc.  Maybe ~ 80% last time, a little over.
Title: Re: Wit yeast recommendations
Post by: slarkin712 on April 01, 2014, 06:01:28 PM
For dry wit yeast, I've had good results with T58.  I like 3944 better, as it has a little more complex flavor profile.  The T58 seemed a little bit dull compared to 3944.  But T58 finished and cleared fast, which is not always the case with 3944.
Title: Re: Wit yeast recommendations
Post by: Iliff Ave Brewhouse on April 01, 2014, 06:48:26 PM
I was always confused about what T58 was for. I says 'complex ales' in Beersmith which seems pretty general. Good to know that you used it in a wit with good results.
Title: Re: Wit yeast recommendations
Post by: stevenb on April 01, 2014, 07:13:42 PM
I use T-58 in my jalapeno wheat beer.  Always good results, but the flavor is pretty much masked by the jalapeno aroma and flavor.
Title: Re: Wit yeast recommendations
Post by: jeffy on April 01, 2014, 09:25:11 PM
Another vote for 3944.  I find it provides a much better flavor and mouthfeel than the Whitelabs Wit yeast.
Title: Re: Wit yeast recommendations
Post by: redbeerman on April 02, 2014, 12:01:36 PM
I prefer the flavors that WLP400 gives.  Nice and spicy, a little tart, not over attenuated.
Title: Re: Wit yeast recommendations
Post by: Iliff Ave Brewhouse on April 02, 2014, 03:45:33 PM
Thanks everyone. I will likely go with the WLP400 or WY3944 however the T-58 seems intriguing since I prefer dry yeast usually. This is more of a 'specialty' style which would probably benefit from liquid yeast I suppose. I think Kolsch is the only beer that I don't use dry yeast on.
Title: Re: Wit yeast recommendations
Post by: stevenb on April 02, 2014, 04:13:48 PM
Goschman, you sound like me.  I pretty much use dry yeast, but have used Wyeast smackpack once for Kolsch.  I just direct pitch and hydrate in the wort, then aerate by swirling for 4-5 minutes.
Title: Re: Wit yeast recommendations
Post by: Iliff Ave Brewhouse on April 02, 2014, 05:49:59 PM
Goschman, you sound like me.  I pretty much use dry yeast, but have used Wyeast smackpack once for Kolsch.  I just direct pitch and hydrate in the wort, then aerate by swirling for 4-5 minutes.

I basically do the same. I transfer the wort into a bottling bucket with a 5 gallon paint strainer and open the spigot a couple of feet above the fermenter bucket to aerate. I add the yeast halfway through transferring.

I am too lazy for starters and only brew 5 gallon batches that are not high gravity so I prefer dry yeast. I use US-05 for almost everything since I brew mostly American styles. My palate cannot tell a difference between WLP001/WY1056/US05. I use S-04 sometimes and get really clear beers but have had bad luck with it recently causing me to be more wary.

If the wit is good I will still probably only do it once a year so I am okay with going outside my routine. My kolsch is the only one which really requires liquid yeast as far as I can tell.
Title: Re: Wit yeast recommendations
Post by: dmtaylor on April 03, 2014, 01:09:24 PM
WLP400 is very fruity with a distinct pear or apple flavor.  I like it, but next time I brew a witbier I will try something else.
Title: Re: Wit yeast recommendations
Post by: Wort-H.O.G. on April 09, 2014, 07:10:56 PM
Looks like I am choosing between WLP400, WLP410, and WY3944. The store seems to carry more white labs but I can probably get wyeast if I let them know ahead of time. Right now I am leaning toward the 410 since it is describes as less phenolic but more spicy. Any thoughts? Can anyone recommend a solid dry yeast for a wit?

I have never brewed a wit and have had few commerical examples. A standard wit yeast is what I am looking for I suppose.

i like wlp400..beast so be prepared for blow off tube. just shot the top of my yeast starter last night!