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WLP500 Monastery - White Labs Yeast
WLP500

WLP500 Monastery - White Labs Yeast

Yeast  
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Description

From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. An excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. If you're trying to clone Chimay this is the yeast you want to go with.

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 starting gravity beer of 1.080 SG we recommend using 8g Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch.

Attenuation: 73-78%
Flocculation: Medium to low.
Fermentation Temperature: 65-74F
Wyeast Equivalent: 3787 Trappist

For best results we always recommend ordering an ice pack with your liquid yeast.
 

Item # WLP500
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14LBS
Community Q&A

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Browse 1 question Browse 1 question and 3 answers
Why did you choose this?
MoreFlavor Store
Making a Belgian-style tripel ale
Andrew B on May 29, 2019
Like White Labs Yeast . It’s all I use
Walter L.Doughty on May 20, 2019
Making a Belgian-style tripel ale
Andrew B on May 29, 2019
the same
otto b on May 20, 2019
Like White Labs Yeast . It’s all I use
Walter L.Doughty on May 20, 2019
Rebrew award winning beer.
Craig C on May 4, 2019
you told me this was the yeast to use
Brad F on Feb 22, 2019
Recommended on recipe sheet for Belgian Tripel
Derek P on Feb 13, 2019
Recommended
Moses M on Jan 18, 2019
I've been to their tasting room and it was cool
Biff C on Jan 16, 2019
Good fruity esters.
CBR rider on Aug 9, 2018
Group project
James R on May 2, 2018
GOOD BELGIAN
DENNIS G on Apr 21, 2018
Proper yeast for proper beer.
Michael B on Mar 27, 2018
To brew an awesome beer that we made and loved last year.
Cronk on Feb 28, 2018
Fantastic if you want a complex, dark, fruity style to your beer.
Asher Lucas on Feb 28, 2018
trippel
Leonard C on Jan 24, 2018
The write up in the catalog and the reviews recommended.
Jerem S on Jan 22, 2018
the same
otto b on May 20, 2019
Rebrew award winning beer.
Craig C on May 4, 2019
Does this take longer than usual to get started? How long?
AJ T on Mar 7, 2018
BEST ANSWER: We used it for a 1 bbl batch at the brewery. It was ferm before we left for the day. It was a great yeast, but we prefer 550 which is the Chouffe yeast.
Reviews

4.9 / 5.0
10 Reviews
5 Stars
4 Stars
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Excellent in the Belgian Pale Ale kit
Yes, this is the recommended yeast for the Belgian Pale Ale extract kit for good reason. This yeast is the Chimay yeast and with this recipe the beer had some fruity (melon?) light floral esters and caramel aromas. The phenolic "spiceyness" to me tastes more like a musty oak flavor which I like combined with the caramel and almost raisin-like malt flavor. A velvety yet clean finish. This yeast and recipe opens up all the complexities of the malt, hops and yeast in equal parts. Fantastic. I did find that waiting almost 3 weeks to ferment was best for all the flavors to come together. It's more fruity
which hides the other subtle flavors when drank earlier than that time.

As a side note - I did an A/B test with the WLP500 Monastery and the WLP530 Abbey. Split a 10 gallon batch.

OG 1.053
Pitched in the mid 70's F (I know, its recommended to pitch at 68, but did my best as an amateur)
After 12 days the WLP530 was at 1.010, WLP500 was at 1.014. So I kegged and drank the 530 first
After 19 days WLP500 was at 1.010. kegged and drank. These two yeasts are pretty similar but I like this WLP500 better - maybe because it sat for one more week. So not the best A/B test I guess. However I did enjoy all 10 gallons, so it was a successful test in that regard.
April 4, 2019
Response from MoreFlavor
Thank you so much for your extremely detailed feedback. We really appreciate the honesty and value great feedback like this as it helps us improve our products. We're very happy that you are satisfied with the yeast. Cheers!
April 5, 2019
Tyler W Staff
Insane fermentation
This yeast is one of my preferred Belgian strains because it keeps the phenols lower than most, avoiding any overpowering sharpness that may make the beer seem one-note. This makes it a great contender to use in uncommon styles, like hoppier belgian/IPA mashups, or stouts and the like. It ferments like an animal, so remember to keep a large amount of headspace.
May 7, 2015
Belgian Dubbel
Currently working on the perfect Dubbel with my son. This yeast starts slow, ferments slowly and smells wonderful. Be sure to use a starter and stir with O2 after pitching. I am comparing this yeast with 4 others on the same receipt for best flavor in what we personally like. More later...
May 1, 2014
Nice and Easy, Tasty and Strong
This yeast grows well in the starter and was fully engaged after 24hrs in the carboy. It gives a clean-tasting malty belgian taste with solid attenuation. It tolerates high OG very well.
May 29, 2013
Great yeast!
I love this for my Trappist style ales. Ferments strong and hot, so pitch cold and let it do its thing. Highly recommend using a starter, otherwise you will get unwanted flavors and aromas from stressing the yeast.
May 29, 2013
awesome strain
good belgian flavor
May 27, 2013
GREAT BELGIAN YEAST
Love WLP yeasts and because I mainly focus on Belgians this is one of 3 go to's from them! Great overall flavors and tolerance to high gravity beers!
May 16, 2013
Great belgian yeast
Have used in a belgian blonde and a dubbel, good stuff!
May 14, 2013
WLP500 is the secret...
...to my best Belgian beers. This yeast takes a log time to drop clear after fermentation, but it is worth the wait. A good balance between malty and esters. Fairly low in phenolic character. I've done many brews higher then 1.080 O.G. without any problems. Finishes slightly sweet.
May 2, 2013
A Champion Yeast
I try this for a Tripel and guess what? I won a local contest. After I used the same yeast and got a dubbel perfect. This is my preferred yeast for Belgian style beers.
May 1, 2013