WLP566 Saison II

Does anyone have any experience with the above yeast? I'm planning my next saison and want something a bit more fruity than my usual wyeast 3711, because I'm going to Americanise it with some amarillo and simcoe. So any advice on temperatures, attenuation, flavour profile etc. is welcome.

No real input from me but it's definitely the right season!

No real input from me but it's definitely the right season!

It is indeed! I'm in a bit of a hurry to get this brewed and I'm a little concerned that the 565 can be slow to finish, though I don't now if this one is any faster.

It's supposed to be fruitier and less finicky than 565, but I've not used it personally.

I used this two weeks ago. Half got kegged on Friday and the other half is sat in the conical with some dry hops.

Sample into keg tasted amazing. Loads going on. Very happy with it.

Here's my temps.

K




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I just used it. Didn't go anywhere near as low as French saison but i did a step mash and didn't use any sugar. I've not bottled it yet but its ready and tastes good.

Not sure it'll suit overpowering hops more though.

Mine finished 1004 with no sugar.

Wanted it lower to be honest.

K


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Thanks for the advice chaps. I'll maybe stick to the French Saison for this then and keep the 566 for my next "traditional" saison.

I've used this quite a few times. It won't attenuate as low as some other saison strains, but will give you some nice slightly fruity and familiar saison flavours. It's more predictable than the dupont strain, less likely to stall and apparently less dependent on temperature control.

I use this one as I have very limited temperature control. If I can find room for a fermentation fridge i might try some of the other strains

I do like the sound of it, looking forward to using it.