Whitelabs Wlp410 Belgian Wit Ii

[Lindsay Dive]

I have this yeast on a stir plate at the moment and propose to make the beer in the next couple of days (probably tomorrow).
I want to know if I need to give a large head space with this particular yeast?
I know that the 'wheat' yeasts require a large headspace and am wondering if I require the same for this??
Can anyone help me?
I believe that the Wyeast equivalent is WY 3944 Belgian Witbier Yeast.

 

[AndrewQLD]

Hi Lindsay,

I have used this yeast a few times and from memory it did not throw a huge head, certainly not like the hefeweizen yeasts anyway, probably a kruesen of about 2 inches deep at the max.
As a side note I have started using the WLP400 belgian Wit as this yeast seems to give a slightly more tart character to the wit. I found the WLP400 to be more subdued.

Cheers
Andrew

 

[Weizguy]

I have this yeast on a stir plate at the moment and propose to make the beer in the next couple of days (probably tomorrow).
I want to know if I need to give a large head space with this particular yeast?
I know that the 'wheat' yeasts require a large headspace and am wondering if I require the same for this??
Can anyone help me?
I believe that the Wyeast equivalent is WY 3944 Belgian Witbier Yeast.

[post="92639"][/post]​

Lindsay,

I have used this yeast and not encountered huge foaming/krausen, even with large starters.

However, your results may be different.

This yeast is a slow fermentor, so I would not expect extreme vigour and foaming.

I thought that WLP400, not 410 is the same as W3944.

Seth

 

[Bobby]

what has been said is pretty much what i have experienced. not much of a krausen and it is a little slow.

 

[Lindsay Dive]

I have this yeast on a stir plate at the moment and propose to make the beer in the next couple of days (probably tomorrow).
I want to know if I need to give a large head space with this particular yeast?
I know that the 'wheat' yeasts require a large headspace and am wondering if I require the same for this??
Can anyone help me?
I believe that the Wyeast equivalent is WY 3944 Belgian Witbier Yeast.

[post="92639"][/post]​

Lindsay,

I have used this yeast and not encountered huge foaming/krausen, even with large starters.

However, your results may be different.

This yeast is a slow fermentor, so I would not expect extreme vigour and foaming.

I thought that WLP400, not 410 is the same as W3944.

Seth

[post="92647"][/post]​

Thanks for that, I'll be attacking tomorrow.
I use the attached file for the yeast comparison, maybe it's wrong?

View attachment White_Labs_vs_Wyeast_Yeast_Comparison.pdf

 

[hockadays]

I've got this one going at the moment and at 20C about 1.5in of Krausen and slow and steady..

Matt

 

[Lindsay Dive]

I've got this one going at the moment and at 20C about 1.5in of Krausen and slow and steady..

Matt

[post="92661"][/post]​

Made my Wit on Saturday.
Pitched the the two litre stir plate starter on Saturday afternoon. The krausen looked rather high yesterday and look what I am confronted with this morning. It can't be a temperature problem as the suggested fermenting temp. from Whitelabs for this yeast is 21.1 degrees. Bloody cold ye sterday and again today.

 

[Lindsay Dive]

Oh dear, how do you control where the attachments go????

 

[Bobby]

i just accidnetly used this yeast in an apa. i really should label my yeast starters better!!!

 

[AndrewQLD]

Hi Lindsay,
Thats the first time I have seen wlp410 with a head that big, mind you I usually brew that beer at around 18c for the first few days then raise to 20c when fermentation slows to allow for the thermal activity of yeast.

Did you use a big starter? perhaps if there is a lot of yeast and such a large volume of wort the actual temperature in the fermenter could be up to 3 degrees higher and if you were brewing this at a fermentation temp of 24c that would definately be the reason for your blowout and high activity.
I ferment all of my ales in a fermentation fridge and start 2c below recommended temps and then raise the temp when activity slows.

Recommended temp for that yeast is 19c -23c.

cheers
Andrew

 

[Lindsay Dive]

As I said before, the starter was a two litre stir plate starter. I turned off the stir plate starter on Saturday morning to see how much yeast settled and I was staggered to see that there was about 20 millimetres of thick white yeast on the bottom of the Erlenmeyer flask. Amazing really.
Andrew, it has been really cold here is Sydney the past couple of days. It was 14 degress in the loungeroom this morning at at present time the Air Conditioning is slowly warming our house.
I shall sterilize a thermomenter and dump it in the brew right now......will report back.

 

[Screwtop]

That happens with some of my Rum Mollases Wash if I am lazy and repitch all of the yeast from the previous batch. I sometimes do this if fridge room is limited or if I don't want any more subs. Just so much activity from such a big starter, had one climbing out of the airlock for three days once.

 

[Lindsay Dive]

Just checked the temperature of the brew....19 degrees. I was naughty and removed the lid again. I had to clean up the mess earlier. I don't think I will have any further problems now because the high krausen head collapsed whilst it was stirring with the thermometer.
I am convinced that it is the result of the massive amount of yeast that is produced with a stir plate.
I have mixed feelings about culturing up my next yeast (WLP800) on the stir plate. It's a bastard at the best of times.

 

[AndrewQLD]

Just checked the temperature of the brew....19 degrees. I was naughty and removed the lid again. I had to clean up the mess earlier. I don't think I will have any further problems now because the high krausen head collapsed whilst it was stirring with the thermometer.
I am convinced that it is the result of the massive amount of yeast that is produced with a stir plate.
I have mixed feelings about culturing up my next yeast (WLP800) on the stir plate. It's a bastard at the best of times.

[post="93763"][/post]​

Lindsay I have been using a stir plate for quite some time and have not had any problems with over activity. Perhaps you had a rather aggressive strain of yeast or a fresher vial with more live cells than most?
The only time I have had a problem like yours was with a white labs hefewiezen yeast, that, on first use climbed out of the fermenter for 2 days. I have used the same strain several times since, recultured by myself, and have not had any problems since..
Either way I am sure your wit will be great.

Cheers
Andrew

 

[Lindsay Dive]

I did use a very fresh new vial of the yeast. It was pitched into two litres of fresh Bohemian Pilsner wort from a brew I made last Monday.
It had every thing going it's way.