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White Labs WLP565 Saison I Yeast

SKU# YP565

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Classic Saison yeast Produces earthy, peppery, and spicy notes. Slightly sweet.


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Product Details

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

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBelgian Ale
Min Fermenting Temp68
Max Fermenting Temp75
Min Attenuation %65
Max Attenuation %75
4.5 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
I can't believe it's not Butter!
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) :-)
September 5, 2014
Amazing Yeast
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.
December 29, 2013
The backbone of my seasonal.
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.
October 21, 2013
Best Saison Yeast
I have been using this specific yeast for my award winning Saisons. It gives consistent results each time. It is aggressive the first 48 hours....you will Need a blow off tube as it can spurt through the airlock. I ferment at 80 degrees to bring out all the spicy notes.
August 22, 2013
Good yeast
This yeast fermented at 68F produced in my belgian beer extreme pepper flavors, almost over powering. The beer won a gold metal locally, but be aware the peppery flavor is dominant.
April 29, 2012
Great yeast
Brewed a AG saison and then another Grisette with the same batch/ Split yeast from starter. Great beers. I fermented at around 80 and above and turned out with great tasting Saison and Grisette very close flavors to Dupont. Seems the yeast may be from that brewery so that would explain it.
August 19, 2010
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