« on: February 11, 2016, 09:24:10 AM »
Some say that 565 is also pressure sensitive, so this one might be better left in the primary with loose foil covering it. Naturally carbonating is fine as long as the yeast is coaxed to completion first - raising the temp is frequently used to get the yeast to finish up.
This. 565/Dupont is a mutated strain of wine yeast used at Brassierie Dupont. When saisons first became really popular (right when I started brewing), the yeast was confounding homebrewers all over the place. "Ferment it in the lower 90's!", and "saisons need 2-3 MONTHS to finish" were common forum-perpetuated homebrewing myths.
After hearing Denny and Drew hypothesize that it was a wine yeast, I started fermenting with it and piece of sanitized foil over the airlock for the first few days, and haven't had a stall since. Wine yeasts are also known to ferment in the upper 70's and not produce fusels, which Dupont can also do. I typically go one week at 68, then another week to ten days at 72-74, but am thinking of bumping the initial ferment/pitch temp up the next time we brew with it.
Get rid of the pressure in the headspace, and it behaves like any other big-attenuating sacc yeast.