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?
Have taken this yeast to 8+ generations and had consistent awesome flavor profiles.
Brewed a Saison this past weekend with O.G. of 1.062 and 4 days later it was down to 1.007. Moved it to my garage to warm up to about 80 and let if have fun in a warm secondary. I'm excited to see how this yeast finishes out.
I highly recommend this yeast for a no fuss saison. Pitched into aerated 1.062 wort at 66 degrees and let the fermentor free rise to 68 for the first 24 hours then went up 1 degree each day thereafter till it hit 78 degrees then held it there for the remainder of fermentation. Vigorous activity for 3 days and when I checked gravity it had already dropped to 1.023. Left it alone for another 2 weeks before crashing. FG was 1.006. Flavor is good balance of peppery spicy phenolics with just a little bit of juicy fruit underneath them. Aroma is classic Saison. I would say this is a very easy yeast to use and probably does not need any temp control if you don't have it. Great yeast for a first saison or for a beggining brewer that wants a no fuss yeast with alot of character. I'm am looking forward to repitching this into a hoppy Saison next weekend to see how it does on the second generation.
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 over 48 hours which resulted in an astounding 89% att within 7 days. Note: I used yeast nutrient in 2nd and 3rd batches. I'm on the 4th generation with this yeast and getting consistent results. Don't be afraid to raise fermentation temp to 80F with this yeast also, mash in at 145-147 to get a typical 80-90% attenuation for a Saison.
A really excellent saison yeast. Will get excellent attenuation without much hassle. I try to keep a culture of this in the fridge all the time as I like to use it all summer. I wish you would release it a little earlier in the year as I like to start my saisons in May.
I've been using this yeast for 6+ generations and it always finished dry with no stuck fermentations. I usually build up a starter to make sure the yeast is healthy and ready to go. I've fermented it from 70 all the way up to 85 F. I've found it to be lower in ester than 565, slightly more phenolic and definitely less finicky. This is the yeast for my "house saison"
Wow, this yeast works fast! After hearing so many stories about saison yeast in general taking a long time to ferment I thought this would take a while. Went from 1.056 to 1.004 in a matter of days! Fermentation started within few hours of pitching. FYI used a 2000ml starter for a 5.25 gallon batch.
This yeast will not disappoint. Does not stall at 1030 like Saison I strain. Leaves a bit more fruitiness to beer (in my opinion). One of my favorite strains out there. Have won several comps with this yeast. Great for traditional saison recipes as well as more experimental saisons i.e catalyst saison. Very good yeast for warmer fermentation temps. (like my 78 degree basement) in the summer.
This yeasts makes great saisons. I brewed three saisons this summer with this yeast, and they have turned out great. I wish this yeast was available earlier in the year, because I want to be drinking my saisons in July, not waiting until July to begin brewing them. I made my own slants this year, so I won't have that problem next year.
This yeast can do both lower ABV Saisons and higher Tripels. Both have won awards using this strain. Just make sure you use a large starter for the Tripel.
Optimum Ferment Temp.68-78°F