Description
Belgian Wit Ale Yeast Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium
WLP400 Belgian Wit Ale Yeast 19/10/2018
david ranger –
now this stuff i have used for years to produce a summer stable for me,belgian wit,a fantastically neautral and refreshing style that is a ideal blank canvas for testing any spices,fruits or peels that you want to.have plenty of spare headspace in your fv for this one!it is the most active yeast i have ever used.it will even start up again in secondary if it is shown a hint or sugar!highly recommended.