White Labs Wit Yeast

jefrey3 · Post by **jefrey3** » Wed Jun 17, 2009 7:37 pm

I have Wit yeast available. I think it is WLP400, but I don't have the number here.

Chris Alvey · Post by **Chris Alvey** » Fri Jun 19, 2009 5:29 am

You wouldn't happen to be around the brewery this afternoon (lunch'ish) would you? I'm brewing a batch that is going to be split half with raspberries/vanilla bean and half blackberry. Wit yeast would be nice.

sirgiovanni · Post by **sirgiovanni** » Fri Jun 19, 2009 7:24 am

Chris Alvey wrote:half with raspberries/vanilla bean and half blackberry. Wit yeast would be nice.

Let the summertime berries roll! Sounds awesome. Clovey yeast ought to set that on fire!

BREWsmith · Post by **BREWsmith** » Fri Jun 19, 2009 11:33 am

How would this yeast do with a recipe containing 15%-20% wheat malt?

Chris Alvey · Post by **Chris Alvey** » Sat Jun 20, 2009 2:44 pm

We'll find out, because I ended up using about 22% wheat with 88% 2 Row Pale malt as my base for this wit yeast. Just one shot of Horizon at 60 and done.

BREWsmith · Post by **BREWsmith** » Sat Jun 20, 2009 4:42 pm

jefrey3 wrote:I have Wit yeast available. I think it is WLP400, but I don't have the number here.

I would love to have some. When would be a good time to pick some up? Do I bring a sanitized jar, a plastic container, a storage bag? Thanks.

Michael Erwin · Post by **Michael Erwin** » Sun Jun 21, 2009 6:52 am

Chris Alvey wrote:We'll find out, because I ended up using about 22% wheat with 88% 2 Row Pale malt as my base for this wit yeast. Just one shot of Horizon at 60 and done.

Interesting math.

JohnD · Post by **JohnD** » Mon Jun 22, 2009 3:34 pm

Industrial strength!

Chris Alvey · Post by **Chris Alvey** » Tue Jun 23, 2009 3:44 pm

Geez, i really am strung out from work. Sad thing is, I do math all day long. Actually, that is correct, I managed to shrink the space time continuum just enough by rocketing my beer through space at 99.95% the speed of light dispite its inherent mass and getting another 10% through the pure miracles of science. It was a real bitch to keep it at 68F too, but that's another topic. In fact, the beer was done the day before I started

Ok , how about 78/22 on the grain bill ... that would just be easier.

Don · Post by **Don** » Tue Jun 23, 2009 5:07 pm

Or how about 88 and 12?

I do like the..
"shrink the space time continuum just enough by rocketing my beer through space at 99.95% the speed of light"

I usually do that after a couple of Founders Imperial Stout, or so my wife says.

Michael Erwin · Post by **Michael Erwin** » Wed Jun 24, 2009 8:27 am

Damn, I knew you were a good brewer, I just didn't realize how good until just now.

BREWsmith · Post by **BREWsmith** » Tue Jun 30, 2009 12:41 pm

jefrey3 wrote:I have Wit yeast available. I think it is WLP400, but I don't have the number here.

Jack, thanks so much for the yeast and the tour of the brewing operation last week. I'm hoping to pitch the yeast Saturday a.m. in my first made from scratch brew. I believe you mentioned that the 26 oz jar of yeast you gave me would not require a yeast starter. Correct?

Thanks again and happy belated 55th b-day!

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