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WLP400 Belgian Wit Ale - White Labs Yeast
Ice Pack
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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.

Attenuation: 74-78%
Flocculation: Low to Medium.
Fermentation Temp: 67-74.
Wyeast Equivalent: 3944 Witbier

For best results we always recommend ordering an ice pack with your liquid yeast.

Item # WLP400
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14LBS
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Specific beer recipe.
Tim DeGross %Bouchee C on May 18, 2018
Specific beer recipe.
Tim DeGross %Bouchee C on May 18, 2018

4.0 / 5.0
3 Reviews
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Banana Bomb
I used this in a Belgian IPA in cognition with the White labs saison, per the recommendation of the person who gave me the recipe. This yeast overpowered the saison, probably because I didn't raise the heat up high enough. But I ended up with loads of Banana, more than I had hoped for but the style was odd, so I guess this is what people may be looking for with this yeast.
May 28, 2015
Not my favorite beligan yeast
Fast fermentation but not my fav vs abbey.
May 7, 2013
Belgian Wit Ale yeast
I have used this yeast three times now and it has consistently produced great tasting Belgian beers. I would recommend keeping it at the preferred temperature per the white labs temperature chart.
April 17, 2013