White Labs Yeast - 565 Belgian Saison I
We no longer carry this strain. See same strain by Inland Inland: 292 Belgian I
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.
Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||2||Grand Cru||2|
|Other High Gravity||4||Christmas Beers||2|
Feedback and experiences from previous customers.
“CLASSY, CLASSY YEAST”
Made a 5 gallon all grain Saison with honey addition at flame-out. The yeast got going really quickly, and seemed to stay in a consistent secondary state for quite a long time (2 weeks), at about 25 deg celsius. Wonderful subtle fruit and earthy spice. Don't fuss about its attenuation, just keep it warm and wait it out. The results are great. Just add honey or sugar to dry things up if necessary. Officially my favourite yeast so far, having tried about a dozen liquid yeasts. Next time I might try some Brett in the secondary to take up the funk, and create a beer that can keep evolving on the shelf.
“FERMENT AT HIGH TEMP FOR DRY SAISON”
I fermented this at 85 degrees consistently in the hot summer because my brew shop suggested it was the best option for the heat. OG was 1.060 but it went all the way to 1.001 and I was worried that it would be too dry. It went one month in primary and then racked to secondary onto pomegranate juice (12 oz). Nice tart, peppery complexity with something else... you can't describe it. So, be patient and give it at least 2 months if its hot in your fermentation area. Go longer if its cooler. I was amazed at the beauty of this beer. I kegged half and the remaining is in bottles to age. Right now my 2 month Farmhouse rocks after a hot day. Will see if bottle aged tastes different.
“STRONG SAISON WITH WLP565”
Made a 5 gal batch using 12.5 lb pilsner, 1 lb munich, .5 lb wheat malt and 1 lb corn sugar. About 30 IBU of bitterness from Hallertauer. Put about 5.75 gal into the fermenter at an OG of 1.066. Pitched a 1.6L starter that had begun in the morning on a stir plate. Weather got cool around here and put a space heater in the vicinity in hopes to avoid a stuck fermentation. Checked SG 6 days after brewday and it is at 1.008. Tastes great. Waiting another week and it'll be kegged. Quite pleased with results.