General Category > Yeast and Fermentation

Which yeast?

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andrew000141:
i'm brewing up a saison and im debating on which yeast to use if you have any experiences with these yeasts please share i was looking at WLP565 WLP566 and WLP568. The saison will be made with ginger so im looking for a spicy beer

kylekohlmorgen:
These are both strains from Dupont (the blend is just both 565 and 566), which are notorious for long finishing times, dropping out early, needing relatively high temperatures to finish, and just overall needing a lot of TLC.

If you don't have the means to tightly control your temps (within 2 deg F) up to 80F, I would suggest using Wyeast 3711 - French Saison either with or as a replacement for the Dupont strains. This yeast is a champ and gives off (among others) great black-pepper flavors and aromas.

Joe Sr.:

--- Quote from: kylekohlmorgen on May 03, 2012, 08:56:18 AM ---If you don't have the means to tightly control your temps (within 2 deg F) up to 80F, I would suggest using Wyeast 3711 - French Saison either with or as a replacement for the Dupont strains. This yeast is a champ and gives off (among others) great black-pepper flavors and aromas.

--- End quote ---

I've struggled with the DuPont strain more than once.  It can make great beer but it definitely can be finicky.

In the future, I will most likely be using the French Saison strains just to avoid the hassle.

andrew000141:
Im definitely going to go for the french saison. I knew some of the WLP yeasts are weird and i had never used any of those, so i just wanted to see what people who had used them thought. Thanks for the insight

majorvices:
I really like wlp565. Especially for fruity style Saison. BUt I have to agree that the wyeast French Saison strain is by far the easiest to use. Will dry the beer out easily, won't stall and has nice peppeR and fruit overtones.

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