Author Topic: WLP590  (Read 566 times)

Offline Tfwebster

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« on: December 19, 2020, 10:53:30 am »
I'm about to use WLP590 for the first time.  Anyone with experience with it have any pointers or info?
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Offline dls5492

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Re: WLP590
« Reply #1 on: December 19, 2020, 01:57:00 pm »
This yeast has become my favorite saison yeast. I like to start fermentation at 62f-64f for a day or two. The I ramp it up to 80F+. Enjoy!
David S.
Cedar Falls, IA
Club: Cedar River Association of Zymurgy Enthusiasts (CRAZE)

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Offline dc.scotia

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Re: WLP590
« Reply #2 on: December 20, 2020, 07:18:02 am »
I've used this yeast for several years and with a variety of ingredients. It is easy to work with and dries out nicely, but I don't find it to provide any particular flavors or aromas that are characteristic to it alone. Some have said apple and pear, though I don't notice it over the usual belgian aromatics. I use Lallemand Belle Saison on occasion, and it is okay as well. I've even tried the two together. I find them easier to get results that I want starting in the low sixties and ramping as well, though, I don't usually have the beer finish at 80F. Perhaps this is why I have not noted the apple or pear notes? I don't use the Wyeast or other White labs saison yeasts any more, though I recall WLP565 being more finicky but better than 566. My friend used to prefer 585, which hasn't been available for a while. Best wishes!