Author Topic: WLP530 vs. WLP545?  (Read 1634 times)

Offline hoser

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Re: WLP530 vs. WLP545?
« Reply #30 on: March 20, 2014, 10:19:05 AM »
I made a mistake, sorry all. White's equivalent of Ardennes is 510, not 545 ...

3522 - Belgian Ardennes Yeast --> WLP510 Belgian Bastone Ale Yeast

Apparently 510 is only available on Jan/Feb.

Other comparison charts state 550 or 545. I'm confused ....

Wyeast WY3522 is the Achouffe yeast.  The White Lab equivalent is WLP 550.  It sounds like WLP545 is fairly similar.  At one point the breweries probably shared house yeast, until each adapted to their environment and slightly mutated.

WLP510 is the Bastogne yeast.  Wyeast has no equivalent for this strain, to my knowledge. It is the Orval strain prior to the Brett. Brux addition.

Online erockrph

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Re: WLP530 vs. WLP545?
« Reply #31 on: March 20, 2014, 10:23:39 AM »
C'mon, chumley, that's a bit harsh!  I want what I want, whether it conforms to style or not.

Right. If you have a clear, specific picture of the final results you want to achieve, then you want to make the best choices at each stage of the process to get you as close as possible to that.

But "close enough for my purposes" is up to each brewer. Frankly, for a Raisin d'Etra clone, even US-05 might be close enough for me.
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Offline Gus_13

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Re: WLP530 vs. WLP545?
« Reply #32 on: April 22, 2014, 12:56:50 PM »
I made a mistake, sorry all. White's equivalent of Ardennes is 510, not 545 ...

3522 - Belgian Ardennes Yeast --> WLP510 Belgian Bastone Ale Yeast

Apparently 510 is only available on Jan/Feb.

Other comparison charts state 550 or 545. I'm confused ....

Wyeast WY3522 is the Achouffe yeast.  The White Lab equivalent is WLP 550.  It sounds like WLP545 is fairly similar.  At one point the breweries probably shared house yeast, until each adapted to their environment and slightly mutated.

WLP510 is the Bastogne yeast.  Wyeast has no equivalent for this strain, to my knowledge. It is the Orval strain prior to the Brett. Brux addition.

^ This is correct about 510.  This is my house BPA yeast.  Very clean with acidic notes and a bit of tartness when pushed up into the 80s for me.  550 and 3522 are the equivalents.  I haven't used 545 yet but I have it on deck for my next BDSA.  I've done pretty much the same recipe with 500, 530 and just did 540 this weekend.  545 will be next.
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