General Category > Yeast and Fermentation

Which yeast?

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farmbrew:

I spent a few brews trying to tame WLP565 but it always ran out of gas in the mid teens. I always had to pitch another yeast to bring it to final grav but it was always too sweet despite the mash temp being lower to encourage dryness.

I have just started using 566 and it's an improvement. The last Saison came in at 1.009 after a 25C fermentation.

I have a slap-pack of the Wyeast 3726 Farmhouse (Blaugies strain?) - I'm going to try that soon...anybody got a heads-up on this strain?

At the moment - the 566 is drying the beer out nicely.

F

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