Howdy forumites, long time no see.
So, I have a friend (a former homebrewer himself) who has asked me to brew a Wit for an upcoming party. Now, this guys is very picky about his Wits and has complained that mine are too estery and phenolic. Personally I like them just fine, and I think belgian yeast is supposed to be estery and phenolic, but to each his own. The phenols in particular he would like to see reduced.
Anyway, I usually use the Wyeast Wit strain, can you guys think of anything else that might have less phenolic character? I don’t want to go full on american ale yeast, I still want belgian character, just maybe less so.
The only other thing I can think of that might produce too many phenols is fermentation temperature. However, in my new england basement, the last thing I’m doing is fermenting too warm. If anything its too cold. This time of year basement is upper fifties, and even very active fermentations stay in the low 60s.