White Labs WLP565 Belgain Saison yeast
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Used in:
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation though this should not be required if properly used. The trick to fermenting with this yeast is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85-90F+. This will avoid the yeast going to sleep. Once the 85-90F temperature is reached, hold until fermentation is complete (gravity has not changed for at least 3 days). If temperature is not increased in this way this strain tends to stall out in fermentation and then restart as long as two weeks later. Possible Source: Brasserie Dupont
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F (20-23°C) - see notes above
Alcohol Tolerance: Medium (5-10% ABV)
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