St. Westofus *BETA*

(2 customer reviews)


BBBELG6 – St. Westofus *BETA*

Availability: Limited, Bootleg BETA. This is potentially a one-time only release based on response.

Source: Legendary trappist brewery in Belgium.

First time release from Bootleg Biology!

Long thought to be lost, this culture could very well be the holy grail of Belgian trappist-style brewing.

Notes of sweet vanilla and caramel will fill the aroma and give way to soft toffee and pear flavors. Slightly phenolic. Some bubble gum esters when young.

Ordering Information:

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Please note that temperatures may vary wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.

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Out of stock

SKU: BBBELG6 Categories: , Tags: , , , ,


Catalog: BBBELG6 – St. Westofus *BETA*

Brewing Info*:

  • Type: Saccharomyces cerevisiae
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort at ale temperatures.
  • Estimated Attenuation: 70%-81%
  • Estimated Final pH: 4.1-4.3
  • Flavor/Aroma Profile: Caramel, vanilla, toffee, pear ester profile typical of Belgian trappist beers.
  • Flocculation: Medium
  • Recommended Fermentation Temperature: Ale Range: 65F-75F (18C-24C)

Product Category: Bootleg BETA

This culture is part of our Bootleg BETA program. We have done limited testing and are not ready to officially release this culture. So let us know what you think! If it’s awesome…or you hate it..leave a comment on the product page. If you like it, we might rerelease this Bootleg BETA culture officially.

Additional information

Weight.1875 lbs
Dimensions5 × .5 × 8 in

2 reviews for St. Westofus *BETA*

  1. Adam Drakulic (verified owner)

    A very interesting yeast! I decided to use it with a Belgian Stout recipe I made and fermented at room temperature. I get a ton of pear/fruity flavor with a decent amount of acidic twang that kicks in the background. Would probably be better for a lighter style of beer but this definitely one I would use again.

  2. Kyler Volke (verified owner)

    I made a Belgian Dark Strong. 1.078 OG 1.010 FG. I made a 1 liter starter but it was still a bit under pitched as The yeast packet was near the end of its recommended 4 months shelf life. The beer took 14 days to reach terminal gravity. The longest I have ever had a yeast take. Yet the beer attenuated well. Besides that the yeast produced a nice banana flavor along with some spice. Something I find familiar in Belgian Trappist beers. Despite the long fermentation on this beer I would gladly use it again.

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