[ynotbrusum]

Brewed up a Saison yesterday and wondering about tips on this yeast.  It's in a swamp cooler now (mid 60's), but I plan on bringing it upstairs into mid 70's ambient temperature tomorrow to let it free rise from there. Any helpful hints or concerns on this strain?

[redbeerman]

566 is a good workhorse saison yeast. Much less finicky than 565 in my experience. Your plan should give good results. 

[ynotbrusum]

Thanks - looks like it is having no troubles handling the 60's, so I may give it a few more hours before the free rise....

[cheshirecat]

I've used 566 several times and it has always fermented without any issues. That being said, I did a side-by-side last year with 565 and 566. Luckily I didn't run into the same fermentation problems some do with 565. 566 is a little quicker to ferment out by not by much. Taste wise I preferred 565, it was a bit more spicy. 566 was damn good to though. I looking forward to trying the Saison III (585) at some point.

[bluesman]

Thanks - looks like it is having no troubles handling the 60's, so I may give it a few more hours before the free rise....

You'll get some more/different esters from this yeast when you warm it into the 70's. I like this yeast.

[ynotbrusum]

Moved it yesterday to ambient 74F.  It is chugging along at a slower rate, which tells me it may have passed through the bulk of its work by the time I moved it - the beer is a Petite Saison at 1.044 OG, so that's not too surprising. I'll check gravity this weekend.....

[redbeerman]

I would expect it to finish below 1.005, pretty close to 1.000.

[ynotbrusum]

Finished at 1.002 and done - all were right about this yeast.  Petite Saison tastes right where I like it - this will be super after being carbed!  A little baby funk, peppery, light lemon and maybe the faintest hint of clove in the aftertaste.  This will go quickly - it may have to be kept off the open taps....