WLP400 Belgian Wit Ale - White Labs Yeast
Slightly phenolic and tart, this is the yeast used to produce Wit in Belgium. This yeast is very active when it peaks its fermentation cycle. Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. It would not hurt to leave your witbier in the fermenter for an extra 7 days to allow the yeast to flocculate out and clean up its environment.
Flocculation: Low to Medium.
Fermentation Temp: 67-74.
Wyeast Equivalent: 3944 Witbier
We Also Recommend