You can rely on this yeast to consistently produce great tasting Belgian beers.
If you're looking for that crisp, light tang you get from a Belgian Wit, White Labs - Belgian Wit Ale is the yeast to use. As the name suggests, Belgian Wit Ale is the original Belgian Wit yeast. It is slightly phenolic and tart. This yeast is very active at the peak of its fermentation cycle. Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. You will achieve better clarity if you leave your witbier in the fermenter for an extra 7 days to allow the yeast to flocculate out and clean up its environment.
Flocculation: Low to Medium.
Fermentation Temp: 67-74.
Wyeast Equivalent: 3944 Witbier
For best results we always recommend ordering an ice pack with your liquid yeast.