{"id":7470731782,"title":"White Labs Yeast - 565 Belgian Saison I","handle":"brewing-ingredients-yeast-wlp565-belgian-saison","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eWe no longer carry this strain. See same strain by Inland Inland:  \u003ca href=\"https:\/\/www.altitudebrew.com\/products\/inland-island-yeast-labs-292-belgian-i-1\"\u003e292 Belgian I\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eClassic 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eNote to brewers:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-10c6062079ed53859b0aad1ba299719f\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eCLASSY, CLASSY YEAST\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eBrendan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eOct., 3rd 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eSaison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eMade 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eFERMENT AT HIGH TEMP FOR DRY SAISON\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eGbrewer\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAug., 1st 2013\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003esaison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eSTRONG SAISON WITH WLP565\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDaniel\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eMay., 19th 2013\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eStrong Saison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eMade 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:09-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":995,"price_min":995,"price_max":995,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940593478,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 565 Belgian Saison I","public_title":null,"options":["Default Title"],"price":995,"weight":86,"compare_at_price":null,"inventory_quantity":-13,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_731558f8-2dc6-45e0-844d-99d0d4202db2.jpg?v=1529969093"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_731558f8-2dc6-45e0-844d-99d0d4202db2.jpg?v=1529969093","options":["Title"],"media":[{"alt":null,"id":51864240237,"position":1,"preview_image":{"aspect_ratio":0.98,"height":348,"width":341,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_731558f8-2dc6-45e0-844d-99d0d4202db2.jpg?v=1529969093"},"aspect_ratio":0.98,"height":348,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_731558f8-2dc6-45e0-844d-99d0d4202db2.jpg?v=1529969093","width":341}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eWe no longer carry this strain. See same strain by Inland Inland:  \u003ca href=\"https:\/\/www.altitudebrew.com\/products\/inland-island-yeast-labs-292-belgian-i-1\"\u003e292 Belgian I\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eClassic 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eNote to brewers:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-10c6062079ed53859b0aad1ba299719f\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eCLASSY, CLASSY YEAST\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eBrendan\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eOct., 3rd 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eSaison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eMade 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eFERMENT AT HIGH TEMP FOR DRY SAISON\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eGbrewer\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAug., 1st 2013\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003esaison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eSTRONG SAISON WITH WLP565\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDaniel\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eMay., 19th 2013\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eStrong Saison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eMade 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 565 Belgian Saison I

Product Description
$9.95
Maximum quantity available reached.

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.

Style Rating Style Rating
Dubbel 4 Trippel 4
Spiced Ales 2 Grand Cru 2
Other High Gravity 4 Christmas Beers 2
Specialty Beers 2 Saisons 4

Reviews

Feedback and experiences from previous customers. 

CLASSY, CLASSY YEAST

By: Brendan | Date: Oct., 3rd 2014 | Beer(s) Brewed: Saison

 

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

By: Gbrewer | Date: Aug., 1st 2013 | Beer(s) Brewed: 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

By: Daniel | Date: May., 19th 2013 | Beer(s) Brewed: Strong Saison

 

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.