Author: Malcolm Frazer
I was recently honored to be asked to brew several beers for a relative’s wedding. After a round of sampling with the soon-to-be grooms, it was agreed one of the beers they enjoyed most and wanted served at their special occasion was a Witbier. This worked out great since I’d just acquired a vial of White Labs WLP410 Wit II, a Platinum strain with limited availability (May-June). Here’s how White Labs’ description of this 
strain:
Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Right off the bat, I raised an eyebrow since one of the common descriptors for phenols in beer is “spicy,” often perceived as clove and/or pepper character, such as one might experience when drinking Bavarian Hefeweizen or Belgian Saison. Phenols abound throughout the natural world and their chemical composition makes for a very aromatic compound. They aren’t just spicy but can take on many forms and be experienced in a variety of ways including vanilla, mint, “barnyard,” smokey, band-aid/plastic, and medicinal, to name a few commonly used descriptors.
As you might have noticed, I’m rather easily distracted by nerdism. Since I was brewing a Witbier anyway, I thought it might be interesting to compare this limited yeast offering to the more commonly available WLP400 Belgian Wit Ale. Were they really all that different? Would the White Labs description be congruent with the experiences of blind tasters? Only one way to find out!
| PURPOSE |
To evaluate the differences between two Witbier yeast strains, WLP400 and WLP410, when used to ferment a split batch of the same wort.
| METHODS |
In traditional farmhouse fashion, the grist for this recipe consisted of remnant fermentables. A few years back, when trying to emulate Liopard Oir, a local favorite of mine, I used a mix of grains I had lying around to go along with Belgian Pils and wheat. I ended up liking the result so much it’s now become a staple at family functions, picnics, and other pouring events.
Wit This Ring I Thee Wed
| Batch Size | Boil Time | IBU | SRM | OG | FG | ABV |
| 11 gal | 60 min | 15 | 3 | 1.045 SG | 1.008 SG | 4.8% |
Fermentables
| Name | Amount | % |
| Belgian Pils | 6 lbs 7 oz | 30 |
| Wheat Malt | 5 lbs 10 oz | 28 |
| Oats, Flaked | 3 lbs 2 oz | 15 |
| Corn, Flaked | 1 lbs 14 oz | 9 |
| Wheat, Flaked | 1 lbs 14 oz | 9 |
| Munich Light | 7 oz | 2 |
| Rice Hulls | 1 lbs 7 oz | 7 |
Hops
| Name | Amt/IBU | Time | Use | Form | Alpha % |
| Hallertauer Hersbrucker | 45 g/12.1 | 60 min | Boil | Pellet | 4.3 |
Adjuncts
| Name | Amt | Use | Time |
| Citrus Zest, Grated (various types) | 70 g | Boil | 5 min |
| Coriander Seed, Crushed | 20 g | Boil | 5 min |
| Chamomile, Tea | 2 g | Boil | 5 min |
Yeast
| Name | Lab | Attenuation | Ferm Temp |
| WLP400 Belgian Wit | White Labs | 76% | 66°F |
| WLP410 Belgian Wit II | White Labs | 72.5% | 66°F |
With such a low OG, I decided to forgo my typical practice of making a starter a few days before brewing, choosing rather to pitch each vial directly into the wort. To ensure my Witbier was nice and dry the way I like it, I mashed low and hit my target temperature of 148˚F square on.
I was pleased with the pH reading about 10 minutes into the mash rest.
About 45 minutes into the mash, I used a bucket water heat stick to raise the temp to 168˚F, after which I collected the thick beta glucan rich wort in my kettle and brought it to a boil. It was during this time I prepped the adjuncts including coriander and various types of citrus fruit such as different orange varieties, grapefruit, and lemon.
Incessantly seeking efficiency improvements, I developed an ingenious approach to zesting quickly. Power tools are multipurpose.
I added the adjuncts with 5 minutes left in the boil. Once complete, the wort was quickly chilled and I took a hydrometer reading to confirm I hit my target OG.
The wort was split evenly between 2 carboys and placed in my fermentation chamber regulated to 66°F, I pitched one with a vial of WLP400 and the other with a vial of WLP410. The former was observed to get going a bit sooner.
About a week after pitching the yeast, both beers appearing very similar, I ramped the temp to 70˚F to encourage complete attenuation. All signs of fermentation had ceased at about 2 weeks post-pitch, this is when I took a hydrometer reading that showed both beers had indeed met my expectation for dryness.
At this point, both beers looked exactly the same.
Curious how each yeast may have impacted some unseen and often overlooked variables, I took post-fermentation pH measurements of each beer and discovered an objectively observable difference.
The beers were racked to separate kegs and force carbonated in my keezer for a few days prior to being presented to the tasting panel.
| RESULTS |
A total of 24 people participated in this xBmt with good representation from BJCP judges since this panel was hosted at Hitchhiker Brewing Company during a T.R.A.S.H homebrew club meeting. The panel also included experienced homebrewers and general imbibers of craft beer. Each taster was blindly served 1 sample of the WLP400 beer and 2 samples of the WLP410 beer in different colored cups then instructed to select the one they perceived as being different. To reach statistical significance with this sample size, 12 participants (p<0.05) would be required to accurately identify the WLP400 beer as the unique one. Ultimately 15 tasters (p=0.001) were capable of doing so, suggesting these yeast strains do in fact produce beers with stark enough differences that people will reliably be able to tell them apart.
Interestingly, of those who correctly identified the different beer, preference was split exactly in half with each batch garnering 7 votes and only one person endorsing no particular preference despite detecting differences. Moreover, 10 panelists accurately identified the beer fermented with WLP400 after viewing the descriptions for each yeast provided by White Labs.
Following completion of the xBmt survey, I noted some comments made by participants. Many described the sample fermented with WLP410 as being spicier with a particular white or black pepper note. In fact, a few participants mentioned they thought the xBmt variable might have involved the spicing in the beers, with one person asking if it had to do with coriander levels, while another thought I might be investigating the relationship between mash temperature and 4-vinylguaiacol (4VG) production.
My Impressions: When sampling to decide which of these beers to bring to my cousin’s wedding, I was immediately struck by the scent of white pepper emanating from the WLP410 sample. I perceived the character to be even more intense than what I’ve experienced with Saison and Hefeweizen. I wouldn’t say it was displeasing, but certainly unexpected, so much so that I actually checked my kegging setup to ensure it wasn’t contaminated or that I hadn’t accidentally connected that tap to an old Saison I’d stowed away. After multiple tastings, I eventually came to appreciate the unique qualities WLP410 imparted and found that, other than the pungent pepper character, the two beers were more similar than different. Since perception is arguably very subjective for everyone and we all have sensitivities to certain flavors, it didn’t surprise me much that some participants were unable to identify the odd beer out, nor was I surprised most were capable of reliably distinguishing between the two.
| DISCUSSION |
I’ll acknowledge experiencing some trepidation prior to performing what amounts to a simple ingredient comparison, as on its face there just isn’t much pizzazz in determining whether different yeasts produce noticeably different beers. Admittedly, the fact an xBmt like this reached statistical significance doesn’t surprise me as much as other variables might. However, as is often the case in life and brewing, I’m glad I went through with it and ended up feeling it was quite educational. Comparing these two Witbier strains side-by-side not only demonstrated they are indeed different, but served as reinforcement of the important role these unicellular little buggers play in determining our final product. As a result of this xBmt, I am more inclined to try additional White Labs Platinum strains as they come available and may even pit them against similar non-Platinum strains to experience more fully the varied nuances each provides.
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28 thoughts on “exBEERiment | Yeast Comparison: WLP400 Belgian Wit Ale vs. WLP410 Belgian Wit II Ale In A Witbier”
Wonder if Allagash White uses the 410 strain. It certainly has a pronounced pepper flavor that I don`t usually get from wits. Can`t say I like it, will avoid the 410 strain…
“Wait, that’s not his usual thermometer… Waait, that’s not his usual Ph meter… Waaaait, what’s that nonsense about raising the temperature at the end of the mash‽ Waaaaaaait, he’s never had a yellow shirt!” Took me some time to realize it wasn’t our usual Brülosopher in the starting blocks 😀 Although what gives, raising the temperature at the end of the mash?
This is my 4th article don’t treat me the 5th member of the Beatles! Hahaha.
Ray and Greg have written even more! The team concept is allowing Marshall and thus Brulosophy to provide articles reliably and consistently all the while showing more than one method of producing our glorious beverage.
The “mash out” is to improve the ability to lauter in this case – which can be a bit more difficult (in my experience) with all the flaked adjuncts and oats.
Oh I wholeheartedly agree (and throw money at) the Brülosophy—an inclusive scientific philosophy of beer—and especially its bit about having more contributors! It just takes me a while each time to realize Marshall is not the author. Mind you, the uniformity in style (or at least formating) is a great plus; I do have nothing to complain about here 🙂
As for the mash out, I see, you don’t have The Brew Bag™®©. 🙂 Ok then. But since you have the equipment and the taste, I’d be mightily interested in your thoughts (or exBeeriments!) on the method advertised by Zymurgy (http://bit.ly/1RZ41OA) that requires a most complex mash schedule for intense Weizen bananaroma.
Cheers!
NO BIAB here but I will try the method at some point for the sake of learning and the ability to speak on it.
The format was something all of us thought would benefit us, work toward a template, and the reader. We want some of each author’s personality to come through YET also have an element of continuity. Each article with a different author shouldn’t be jarring to the reader. The fact of having Marshall as the editor and final green light on each article also maintains desired style and tone
I would love to test the mash influence on flavors for various styles and yeast. We have plans for various experiments covering such topics. At this time I don’t have the ability to claim out right that I know for sure one way or the other.
But which one did you serve at your cousins wedding?!?!?!
WLP 400. I wanted it to be a more traditional Wit.
How long did it take to raise the temp with the water bucket heat stick? Is that a common piece of equipment when mashing at multiple temps?
About a 1 F per minute once it gets up to temp. Key is to keep it moving to prevent scorching of the grain.
So when you’re ready to mash out, you just stick the heater into your mash tun and stir it around vs trying to stir the mash? I like this idea and want to try it.
Well, you need to start about 15-20 minutes prior. And I tend to stir pretty well. If I have to stop for more than a little bit I remove the stick as it can scorch once it really heats up. I remove it and put it in water quickly. Not the best method but it works in a pinch.
Perfect timing! I just brewed a NB Gaarden Hoe AG kit this past Saturday. Glad I opted for the WLP400. One thing though, I threw away the vial but I swear it said to pitch between 70-75F (wrote it down in my notes). I pitched at 72 and active fermentation started at about 8 hours. 48 hours later, it’s chugging away at 70. Now I’m a bit nervous.
Pretty sure almost all of the vials used to state the same temperature. You’d have to go to their website and get individualized instructions and stats for each strain.
For example, for WLP400 it states “Optimal Fermentation temp 67-74F”.
http://www.whitelabs.com/yeast/wlp400-belgian-wit-ale-yeast
Thanks for the link. I should have referred to it before brewing. To make sure I was not going crazy though, I ended up digging through the trash and pulled out the tube. In short, it reads: “…add to 5 gallons of aerated wort or must at 70-75F” (their grammar) and “The keys to a quick start are good aeration and temperature over 70F at all times until fermentation begins.” I moved my carboy to a much cooler part of my basement and temps are now around 67-68. I wonder why the difference.
Oh well, live an learn. Thanks again for another great article.
Pablo,
I could go on and on about why those older directions were, and continue to be, dumbed down. If you comb through old Brewing Network Episodes (podcast) they mention a few things. One – a warm pitch may get the yeast going sooner so it hedges bets – increases yeast count quickly. Two – beginners like to see fermentation soon. Three – by suggesting that people pitch warm it removes some of the issues that may occur if you are pitching a tube with lower viability due to age or mistreatment after it left WL. I problem with it is it’s not always the right thing to do for all styles, all beers, all strains.
BUT…BUT… if you read the xBmt linked below it may show that for some instances…. RDWHAHB – all may be just fine!
https://brulosophy.com/2014/12/15/the-temp-at-which-we-pitch-exbeeriment-results/
Why am I not surprised you guys addressed this very issue in a previous ExBMT?! I should have searched your archives before posting.
Both articles have given me a bit more confidence about being forced, over the summer months, to pitch dry yeast (always SafAle -05) at almost 80F. Beer has always turned out great but I’ve always managed to get the fermentation temps down to 65-67 within 3 to 5 hours of pitching. My guess is the whole wort must act like a slurry for a few hours.
Can’t thank you enough.
I wouldn’t, if given the option, routinely pitch and ferment in that fashion and at those temps; however, if it’s working and you enjoy the process and results, who can argue with that?!
Also. You’re welcome. No worries about asking a question. That’s what this is all about.
Love the zester!!!!
Microplane and old drill for the win!
Need to work on a better turny-ma-doo as the hole bit or spade bit could slip if the fruit is over ripe or if you push to hard against the microplane. I had a fri-fork but it was too small for larger fruit.
Did you notice any other differences in the aroma? I brew a wit with WLP400 that tends to have a hotdog or sulfur aroma. I’m getting ready to try same beer using WLP410 to see if there is less of that. I also use some Grains of Paradise in the witbier so I may have to reduce that based on the peppery spiciness you mentioned.
Yes. The 410 is more prominent with spicy white pepper phenols. Sulfur was similar but if your ferment finishes warm and is healthy and vigorous most of the sulfur blows off and ages out in the fermentor – about a week at 70F for me and my process.
Malcom…as you know, this yeast is a Platinum, limited release…only available in May/June. So, I decided to try this xBmt out. I ordered the yeast through my LHBS (they didn’t stock it) on May 15th. Got it on May 18th. I found out that the distributor received their stock from White Labs on May 6th. Both packages of WLP410 I received were manufactured on January 14th. So, by the time they were “released,” they were already 4 months old. Needless to say there has been a shit storm started (by me). Anyway, I’m looking forward to doing this xBmt.
Hope the yeast situation is taken care of. If/ when it is please share your experiences.
I really like the 410 over the 400. I brewed 20 batches of witbier using 400 before switching to 410 for the last 4 brews. I could never get rid of the sulfur/hotdog aroma from the 400 (fermented at 68F) but the 410 doesn’t have the sulfur and lets the spices come through in the finished beer. One process change I had to make with the 410 is to add ALDC since the normal 2 day diacetyl rest of the 400 was taking 7 days with the 410. The 410 is slightly lower attenuating so leaves a little more residual sweetness. 410 flocculates slightly better so that helps too. They are both great yeasts.
Not to comment on an old exbeeriment but… I’m brewing a Wit with WLP 400. I’m grateful for this article as the time for this beer to finish seems to be taking sooooooo long (when compared to a basic IPA fermentation). I needed this article as reassurance that everything is on track. Thanks!
No worries. These are archived FOR that reason. Glad you found it helpful. Thank you for commenting.
You got some crazy attenuation there! I just brewed a pretty standard Wit with 400 and it took it down from 1.050 to 1.012 (75%) which is what I was expecting. 1.045 down to 1.004 is 91%!!