Homebrewers Association | AHA Forum

General Category => Yeast and Fermentation => Topic started by: majorvices on June 10, 2011, 07:42:47 AM

Title: WLP566 Belgian Saison II Yeast
Post by: majorvices on June 10, 2011, 07:42:47 AM
Anyone have any comment on this strain? How does it compare with the WY French saison yeast?
Title: Re: WLP566 Belgian Saison II Yeast
Post by: majorvices on June 10, 2011, 05:03:00 PM
Really??  No comments?  :-\
Title: Re: WLP566 Belgian Saison II Yeast
Post by: morticaixavier on June 11, 2011, 11:37:15 AM
Can't find my notes but This might have been the yeast I used for my saison last fall. It took a long time to finish. I decided to brew a saison because it was northern california in the summer and I had no temp control. However once I brewed it cooled right off. go figure. It was a good yeast except it took like 4 weeks or a little more to complete.

My SG went from 1.051 to 1.002 so it was pretty complete.

Because I didn't chill my wort quite enough before pitching, and probably underpitched so it took another couple of weeks to condition out some little fuesels.

overall I would say it's a good yeast. Got a little black pepper and other spices. but generally pretty clean. Some BMC drinkers tasted a bottle at thanksgiving and really liked it.
Title: Re: WLP566 Belgian Saison II Yeast
Post by: joeysmokedporter on June 12, 2011, 04:32:44 AM
I used this one last year and it is a fantastic strain. Highly recommend it. It does a great job of fermenting and drying out the beer without much prodding, with a great mix of tropical fruit and peppery spice flavors. Would recommend fermenting on the cool side, start at high 60s or 70 and let it rise.
Title: Re: WLP566 Belgian Saison II Yeast
Post by: majorvices on June 13, 2011, 08:32:44 AM
Thanks for the info, guys.