Escarpment Labs Fruity Wit

[oceanic_brew]

No doubt that many of us are chasing down yeast strains for our witbier entry for the big spruce competition. Noble Grape and Everwood were out of what I normally would use and I would not dare go forward with 3068 or other hef strains on this particular beer that I have conjured up. Escarpment had their Fruity Wit there so I picked some up.

Has anyone had any experience with this strain? Jeff from Everwood mentioned a number of people have gone home with it so I'm hoping one may have been a brewnoser. He also thought he remembered someone saying it was the forbidden fruit strain. I've reached out to Escarpment for some pointers on temp profiles so when I hear back I'll post it here.

Without any clear direction I will put it through a small vitality starter today and pitch the whole thing tomorrow at about 17-17.5c and ramp it up like I do with all my Belgians.

May the lord be with you,

[mckay75]

I used Fruity Wit in my Witbier. I pitched around 17 and after about a day and a half let if free rise and do its thing...went as high as 23 and now appears to be mostly done fermenting. I brewed it last sunday...I'll check it a bit later this week to see where its at. Warning...its a sulpher bomb!

[oceanic_brew]

I used Fruity Wit in my Witbier. I pitched around 17 and after about a day and a half let if free rise and do its thing...went as high as 23 and now appears to be mostly done fermenting. I brewed it last sunday...I'll check it a bit later this week to see where its at. Warning...its a sulpher bomb!

Good to know I’m always expecting sulfur from my first few runs at 3068 a few years back.


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[oceanic_brew]

From escarpment


“Hi Glen,

It's nice to meet you! The Fruity Wit is closest to Wyeast's Forbidden Fruit, although it's not a far cry from the standard Wit strain either. In terms of fermentation, I recommend fermenting in the low to mid 20C range. The yeast isn't super attenuative so it does require a decently fermentable wort, otherwise, the final beer can be on the sweet side. It's a great strain for Wits and we have repeat customers for it on the pro and home sides.

Cheers!

--
Richard Preiss”


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