White Labs - Belgian Ale
WLP550
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just
a few of the classic Belgian beer styles that can be created with this yeast strain.
Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500.
Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch.
Attenuation: 72-80%
Flocculation: Medium to low
Fermentation Temp: 68-74F
Wyeast Equivalent: 1762 Belgian Abbey
For Tips & Tricks click here.
NOTE: IT IS RECOMMENDED THAT LIQUID YEAST BE SHIPPED VIA 2-DAY AIR.
MANY CUSTOMERS ORDER YEAST SEPERATELY FROM OTHER ITEMS TO REDUCE SHIPPING COSTS. ICE PACKS ARE AVAILABLE AND RECOMMENDED DURING SUMMER.
IT IS ALWAYS ADVISABLE TO PROOF YOUR YEAST (see "YEAST STARTERS") AND/OR HAVE DRY BACKUP YEAST.
IF YOU THINK YOUR YEAST HAS BEEN DAMAGED IN TRANSIT OR ARE MAKING A HIGH GRAVITY BEER, PLEASE MAKE A YEAST STARTER BEFORE PITCHING. WE CAN REPLACE YEAST THAT DOES NOT START, BUT CANNOT REPLACE A FAILED BATCH.
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