WLP566 Belgian Saison II Yeast

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.

Horizontal Tabs

Characteristics
Attenuation: 
78.00-85.00
Flocculation: 
Medium
Alcohol Tolerance: 
Medium (5 - 10%)
Optimum Fermentation Temperature: 
68.00-78.00