Looks like I am choosing between WLP400, WLP410, and WY3944. The store seems to carry more white labs but I can probably get wyeast if I let them know ahead of time. Right now I am leaning toward the 410 since it is describes as less phenolic but more spicy. Any thoughts? Can anyone recommend a solid dry yeast for a wit?
I have never brewed a wit and have had few commerical examples. A standard wit yeast is what I am looking for I suppose.
I’ve used 3944 many times. Makes a nice wit.
+1, got one finishing up fermentation now and it’s a great yeast!
Thanks guys. What kind of attenuation are you getting? It is listed at 72-76% but I normally get higher than the ‘advertised’ max.
As always, depends on your grist, mash temp, yeast health, etc. Maybe ~ 80% last time, a little over.
For dry wit yeast, I’ve had good results with T58. I like 3944 better, as it has a little more complex flavor profile. The T58 seemed a little bit dull compared to 3944. But T58 finished and cleared fast, which is not always the case with 3944.
I was always confused about what T58 was for. I says ‘complex ales’ in Beersmith which seems pretty general. Good to know that you used it in a wit with good results.
I use T-58 in my jalapeno wheat beer. Always good results, but the flavor is pretty much masked by the jalapeno aroma and flavor.
Another vote for 3944. I find it provides a much better flavor and mouthfeel than the Whitelabs Wit yeast.
I prefer the flavors that WLP400 gives. Nice and spicy, a little tart, not over attenuated.
Thanks everyone. I will likely go with the WLP400 or WY3944 however the T-58 seems intriguing since I prefer dry yeast usually. This is more of a ‘specialty’ style which would probably benefit from liquid yeast I suppose. I think Kolsch is the only beer that I don’t use dry yeast on.
Goschman, you sound like me. I pretty much use dry yeast, but have used Wyeast smackpack once for Kolsch. I just direct pitch and hydrate in the wort, then aerate by swirling for 4-5 minutes.
I basically do the same. I transfer the wort into a bottling bucket with a 5 gallon paint strainer and open the spigot a couple of feet above the fermenter bucket to aerate. I add the yeast halfway through transferring.
I am too lazy for starters and only brew 5 gallon batches that are not high gravity so I prefer dry yeast. I use US-05 for almost everything since I brew mostly American styles. My palate cannot tell a difference between WLP001/WY1056/US05. I use S-04 sometimes and get really clear beers but have had bad luck with it recently causing me to be more wary.
If the wit is good I will still probably only do it once a year so I am okay with going outside my routine. My kolsch is the only one which really requires liquid yeast as far as I can tell.
WLP400 is very fruity with a distinct pear or apple flavor. I like it, but next time I brew a witbier I will try something else.
i like wlp400…beast so be prepared for blow off tube. just shot the top of my yeast starter last night!