Belgian Witbier Yeast, Which One To Use? Options

[chriss]

I'm brewing a new begian wit next weekend (im calling it my DUMBwit - clever, I know) and am toying with trying some new yeasts. Anyone have any experience or have some suggestions?

2 that I'm leaning towards right now: White Labs WL400 and Wyeast Forbidden Fruit ACT 3464.

Thanks again in advance.

Recipe (if that helps)
4 lbs Pilsner
3 lbs wheat
1.5 to 2 lbs flaked rice
1 lb rice hulls

3/4 oz. bitter orange peel (15)
3/4 oz. crushed coriander (15)

1/4 oz bitter orange peel (2)
1/4 oz lemon zest (2)
1/4 oz crushed corriander (2)

1 oz Hallertau (full)
1 oz US Saaz (finish)

This post has been edited by chriss: Oct 30 2008, 01:03 PM

[chadm75]

I just did this and used WYeast 3944 Belgian Witbier...turned out GREAT! Very light and refreshing...

2 lbs. Dry Extra Light Extract info
3.3 lbs. Liquid Wheat Extract info
0.25 lbs. Lactose info
0.35 lbs. Corn Sugar info
1.0 oz. Cascade (Whole, 5.50 %AA) boiled 60 min. info
4 teaspoons Ground Corriander (15)
2 tablespoons Orange Zest (15)
WYeast 3944 Belgian Witbier info

[chriss]

lol - thats the yeast I used on my last one.

[chadm75]

How'd it turn out?

[chriss]

it turned out ok. I wasn't happy with my recipe. Changed to the one I posted. I hope this one works out better.

[DaBearSox]

You might want to go lighter on the hops. Wit's are my favorite type of beer and the first few that I made werent even close because I went way over IBU for a typical wit. Also, make sure that you use "unmalted" wheat. That was another mistake that I have made...The real wit flavor is from flkaed or torrified wheat.

I like the WLP Belgian Wit yeast.

hope this helps.

[chriss]

thanks on the hops. I was thinking of cutting it to one oz but NOW I AM for sure.

[chriss]

and YES - please let me know what else ya would change. I'm fairly new to this (14 brew under my belt) and want to learn MORE!!!

[chriss]

I found the unmalted wheat (rahr) from my supplier. I'll go with that.

thanks again

[BrewerGeorge]

AFAIK, the WLP400 is pretty much the same as the Wy3944, so if you want to try something different go with the Forbidden Fruit.

[rundausaurus]

I like to use dry yeast-mainly for the economy of it,partly because I don't feel that I'm a good enough brewer to justify the extra expense.That being said I use S-33 for wits that I want a clean crisp flavor, and for the phenolic type flavors(Like New Belgium Mothership Wit) I use S-04. For some reason it is spot on for those flavors.I have seen this noted in other wit recipes as well.Just my $.02

[Jimmy James]

Another vote for the WLP400 here. Makes great Wit, and I have pitched the yeast cake from those wits to make a Saison that turns out marvelous as well.

[drewseslu]

3944 makes a fine wit, as does the Forbidden Fruit, lately I'm digging 50/50 1214 and 3787, though.

[Yeasty Boy]

Forbidden Fruit makes an awesome wit. My second choice is the Ardennes.

[BrewerGeorge]

With all due respect to rundasaurus, I'd never use S-04 in a wit. That's an English yeast through and through. T-58 dry makes a passable wit, though.