WLP566 Belgian Saison II Yeast

Specialty / Belgian

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.

**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP566 Belgian Saison II Ale Yeast to contain the glucoamylase gene (STA1), a potential indicator of S. cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical. 

At White Labs, we do everything possible to detect for undesired organisms within our process and cultures. The strains we carry with known var. S. diastaticus genetics have been researched and validated to perform without excessive over-attenuating, which is possible through our nearly 25 years of experience paired with internal and external fermentation data.**

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Horizontal Tabs

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