Belgian Saison I Ale Yeast WLP565
White Labs Belgian Saison I Ale Yeast (WLP565) is sourced from the Wallonia region of Belgium. It is a classic saison strain that will make a classic saison by producing flavors and aromas noted as earthy, peppery, and spicy. Some malt flavor will remain present when using this yeast due to the attenuation averaging around 70-75%.
For best fermentation results you should let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics. With high gravity saisons, we suggest drying the beer with an alternate yeast (like WLP001 California Ale Yeast), adding it after 50-60% fermentation.
It is important to note that this strain tends to stall out in fermentation and then restart, even up to two weeks later. Make sure the wort is well-oxygenated. Also allow the temperature to free rise in order to ensure complete fermentation.
WLP565 Belgian Saison I Ale Yeast is POF+ meaning that it will contribute phenolic characteristics to finished products.
Although this strain can be tricky to work with, it is a fabulous choice for your next Belgian Blond, Belgian Dark Strong Ale, Belgian Table Bier, Belgian Wit, Biere de Garde, Dubbel, Saison, or Tripel.
Alcohol Tolerance: Medium (5-10%)
Optimum Fermentation Temperature: 68 - 75F
**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP565 Belgian Saison I Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.
At White Labs, we do everything possible to detect for undesired organisms within our process and cultures. The strains we carry with known Saccharomyces cerevisiae var. diastaticus genetics have been researched and validated to perform without excessive over-attenuating, which is possible through our nearly 25 years of experience paired with internal and external fermentation data.**