Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||2||Grand Cru||2|
|Other High Gravity||4||Christmas Beers||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
Every time I enter my Saison brewed with this yeast, I win a gold medal. I have used this for tripels as well and won gold medals.
For me, there is no other Saison yeast.
This yeast isn't fussy about temperature and doesn't stall out. Takes a few weeks for it to finish fermenting but it eats up all available sugar if you just give it time(FG 1.004-1.006). Lovely earthy and lemony aroma, phenolics are present but the clove doesn't take over the aroma or taste, just sits in the background. If you like Hennepin, this is the yeast to use to come close to a clone of that beer. Having tried some Saison yeasts in the past that haven't performed as I'd like, I'm not sure I can think of why I would use any other Saison yeast. Wonderful yeast!
The WLP566 fermented out nice and dry with great fruity esters. I started at 68 deg for 48 hours and then ramped to 80 after 6 days.
A favorite of mine. This year, with a proper water to grain ratio, proper pH & extended mash time this yeast fermented out to 89%. I love Saison d'Epeautre and this yeast seems to get me as close as I would like. Deliciously fruity with a earthly/spicy tone in the bottle conditioned beers that I truly love. I am just sorry that this yeast is only available at the end of summer. Maybe next year we can get it earlier so we can have Saison all summer instead of just the end of summer into fall. Thank you White Labs for this great strain.
White Labs hit it out of the park with this one! I made an abbey-style ale in September, that I have just bottled. Nice balance of mild fruitiness and phenolic characteristics with slight spiciness. Fermentation went well and I believe I got 84% fermentation from an original gravity of 1.076. The ale is very clear. This yeast gives an excellent smooth balanced flavor that is subtly complex. I will definitely use this again for a saison or a trappist-style beer and would love to try it in a blonde.
I love this yeast, it's my house strain and I use it year round. Very fast finisher, big fruity esters, no fusels even with high gravity beers fermented 80-90F. I use it for almost every batch I make, split fermenting 12 gal batches, with 1 carboy using this yeast. It is always better, or at least as good, as the classic strain for the style I'm brewing used to ferment the other carboy. From what I understand, it's origins are from Brasserie de Blaugies.
566 ferments clean with a lot of fruit and moderate phenolic esters. I don’t use any spices or adjuncts in my Saisons and I get plenty of island fruit and moderate phenolics from 566. I've sampled many homebrewed & commercial Saisons and this yeast produces a far superior product. It can be a long or short finisher. First batch I pitched at 68F and fermented it at 70-72F with great results but it took 2.5 weeks to reach 81% att. The second and third batches I pitched at 68F and increased fermentation temperature to 80F