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WLP565 BELGIAN SAISON 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 California Lager to finish.
Attenuation: 65-75%
Fermentation: High
Fermentation Temperature: 20-24°C
Flocculation: Medium
Alcohol Tolerance: Medium (5-10%)
Use:a vial of 23 liters of beer. For beers with higher original gravity of 1050 we recommend two vials or the preparation of a starter in 1 liter of water. For initial density greater than 1070 we recommend 3 vials or the preparation of a starter in 2 liters of water.
Keep refrigerated
Best before: 02/09/24
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 California Lager to finish.
Attenuation: 65-75%
Fermentation: High
Fermentation Temperature: 20-24°C
Flocculation: Medium
Alcohol Tolerance: Medium (5-10%)
Use:a vial of 23 liters of beer. For beers with higher original gravity of 1050 we recommend two vials or the preparation of a starter in 1 liter of water. For initial density greater than 1070 we recommend 3 vials or the preparation of a starter in 2 liters of water.
Keep refrigerated
Best before: 02/09/24
COME FARE UNO STARTER