WLP565 Saison I - White Labs Yeast
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Apparent attenuation: 65-75%. Flocculation: medium. Optimum temp: 68°-75° F
*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
Made an apple juice starter for this to pitch into a batch of cider 3 days later. Less than 24 hours later, my airlock is bubbling so vigorously that foam (filled the airlock with sanitizer) is coming out of it! No comments about taste/aroma/etc. but it seems really healthy.
Crazy working yeast! This stuff was awesome on my Tank 7 clone. I harvested some and same result 2 weeks later on a nice holiday Ale. Really pleased with this yeast
Been homebrewin' 16 years and never tried a Saison so.... I read quite a lot about the yeast and selected this one because of it's reviews and being a dry yeast, something I've recently come back to now the bar has been raised.Most reviews said they ferment warm so living in Florida I had that covered. I didn't go too complicated with the grain bill and let the yeast have the stage. I left it in the garage sitting in a tub of water to protect the carboy this July where it gets up in temps, probably close to 100'. For a month I passed by for a checkin and said to myself this beer will NOT be drinkable. I've never fermented over 76'. 5 weeks and kegged as usual. After a week of conditioning this has to be one of the tastiest, most complex beers I've ever made. Tastes like a spicy, peppery Hefe - VERY clear after sitting in Primary 5 weeks - Can't believe I could ferment this yeast at 95'.Dive in. The water's fine. (but warm) :-)
Forget saison blends and other saison yeasts. The beer they produce is bland in comparison to this yeast. Don't listen to the people who say that this yeast is too finicky and doesn't attenuate properly. Don't be afraid to raise fermentation temp to 80+ degrees, and with a little more patience than most ales you will get a spicy, fully attenuated and dry Saison.
Use this in my pumpkin saison. Brings out the spice additions while adding just enough sweetness to give the beer the character it needs.Having said that, I would definitely go with either a different strain, or do the suggested yeast combination, if I were going for a traditional saison. The sweetness would probably be a little too much for me outside of my seasonal brew.