Author Topic: Any experience with Saison yeast WLP566?  (Read 809 times)

Offline joeysmokedporter

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Any experience with Saison yeast WLP566?
« on: November 26, 2010, 10:06:48 AM »
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.
R. Lorber
Westminster, MD

Offline Beertracker

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Re: Any experience with Saison yeast WLP566?
« Reply #1 on: November 29, 2010, 04:03:33 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)
CHEERS! Jeff
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Jeffrey Swearengin
Fellowship of Oklahoma Ale Makers (FOAM)
Tulsa, OK USA