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General Category => Yeast and Fermentation => Topic started by: joeysmokedporter on November 26, 2010, 05:06:48 PM

Title: Any experience with Saison yeast WLP566?
Post by: joeysmokedporter on November 26, 2010, 05:06:48 PM
Am planning on doing a saison; original idea was to go with WLP565 but was out of stock at the LHBS.  I picked up 566 instead but haven't used this before.

Anyone have any experience with this strain?  I'm very familiar with the finicky nature of 565; is 566 similar?  What is the impact of various temperatures on the attenuation, ester/spice profile, etc.?

Thanks in advance.
Title: Re: Any experience with Saison yeast WLP566?
Post by: Beertracker on November 29, 2010, 11:03:33 PM
I've used it on a couple of different occasions and found it to be a very strong attenuator. It's not as fruity & quite a bit spicier than the WLP565. I started cool (<65°F) then ramped all the way to (>76°F) during the secondary adding additional sugar(s). Great for bottle conditioning!  8)