WLP500

cannondale · Post by **cannondale** » Sun Oct 30, 2011 10:15 am

Any thoughts on optimal fermentation schedule for a Belgian Strong with WLP500? I'm seeing lot's of inconsistency between prevailing opinion, BLAM, etc. I'm interested in some ester production, but certainly want to avoid higher alcohols, and don't want to have to condition for an extended period to clean things up. Tentatively, I'm thinking of pitching at 64°F, letting it rise on it's own, but capping it at 68° until primary is done, then conditioning for 2 weeks at 32°F.

markaberrant · Post by **markaberrant** » Sun Oct 30, 2011 10:41 am

I don't personally care for this yeast (or Chimay beer in general), but I would pitch at 64F, and then let it free rise up into the low 70s.

cannondale · Post by **cannondale** » Sun Oct 30, 2011 3:01 pm

markaberrant wrote:I don't personally care for this yeast (or Chimay beer in general), but I would pitch at 64F, and then let it free rise up into the low 70s.

I've seen several homebrew 'experts' suggest pitching at 60 and then hold at 65 throughout.
BYO Replicator says pitch at 65 and then allow to rise to 77 during fermentation.
BLAM says ferment at 77.

I think maybe I'll try pitching at 64. Allow it to free rise to 72 (upper end of 'optimum' range according to White Labs) and cap it there. Once primary is complete, I'll ramp it down to 32 and let it sit there for a couple weeks to clear it out.

duncan · Post by **duncan** » Mon Oct 31, 2011 10:11 pm

In people's opinion how does 500 compare to 550? I got a lot of iso-amyl acetate when I used it. Which wasn't what I was looking for. As far as I recall I pitched at 15c and let it free rise to 23~c.

Derek · Post by **Derek** » Tue Nov 01, 2011 12:16 am

It's been years since I've used it, but I think it's fairly neutral (plain, without much character). It'll really attenuate though... especially if you pitch a big yeast cake.

I probably pitched around 65F and left it at that ambient temperature (so it probably got over 70, especially with the higher yeast counts). I think I used 6 generations (even kept it refrigerated over the summer) before I moved to Toronto.