Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F
Alcohol Tolerance: Medium
*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.
Additional information
SKU
YP566
Yeast Disclaimer
We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.
Purchased this yeast during the height of the pandemic shutdown and was happy to find that Northern Brewer was able to supply. The yeast was very active and was ready when I would normally bottle. Our homebrew club was planning a barrel aging of multiple batches of saison. The meeting to place the beer in the bourbon barrels was delayed several times and the beer was still excellent after five weeks on the yeast cake.
b
b.
Bottlers delight
I like my home brew bottled and Saison likes to be bottled, a perfect pair! I’ll start it on the stir plate and get a few batches from it. Great late summer ale.
M
M.
Excellent Siason yeast
I've used both Siason I and II and I like the flavor profile of the Saison II better. Fermented at about 85 using a space heater in my closet. Yeast fully attenuated and the beer is fruity and spicey.
M
M.
Excellent Siason yeast
I've used both Siason I and II and I like the flavor profile of the Saison II better. Fermented at about 85 using a space heater in my closet. Yeast fully attenuated and the beer is fruity and spicey.
P
P.
More interesting than Wyeast 3711
I've only used one other saison yeast, the Wyeast 3711. It might be that my recipe was better, but I like the results with this yeast more - more fruitiness, spiciness, etc. It says the temp range goes up to 78F, but I've fermented two saisons with it so far that neared 90F (summertime is hot in my apartment) and the result has featured absolutely no fusel alcohol. Really the perfect yeast for hot climates. With partial-mash I can't expect ultra low FG, but I was able to get them down in the 1.006-1.008 range with this yeast. Not too bad.
