PashMaddle
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- Dec 3, 2023
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I am (hopefully, if I can get done with the “honey-do list”) going to make a witbier this weekend, even though this is the third week I’ve said this…anyway…
I have been reading on lallemands website about best practices for their Belgian Wit strain and it suggests pitching at a lower rate in order to stress the yeast and thereby increase the esterey/phenolic flavors. I have a couple of questions
Has anyone tried this? How did it go? Any pointers?
With the whole under pitching thing, I will have leftover yeast so can I use that instead of CBC-1 for bottling?…more specifically, how would I find the pitch rate for bottle conditioning with this strain?
I have been reading on lallemands website about best practices for their Belgian Wit strain and it suggests pitching at a lower rate in order to stress the yeast and thereby increase the esterey/phenolic flavors. I have a couple of questions
Has anyone tried this? How did it go? Any pointers?
With the whole under pitching thing, I will have leftover yeast so can I use that instead of CBC-1 for bottling?…more specifically, how would I find the pitch rate for bottle conditioning with this strain?