Item # | WLP400 |
Shipping | Eligible for Free Shipping Program |
Availability |
California - In Stock Pennsylvania - In Stock |
Weight | 0.14 LBS |
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.
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
Item # | WLP400 |
Shipping | Eligible for Free Shipping Program |
Availability |
California - In Stock Pennsylvania - In Stock |
Weight | 0.14 LBS |