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Old 07-31-2007, 03:49 AM   #1
DiegoProf
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Default Saison Yeast - White Labs 565 vs. 566

Hi all,

I'm going to be brewing my first saison in a few days, and am wondering if anyone out there has experience with both White Labs 565 (Saison 1) and the 566 (Platinum Saison 2). White Labs' website describes the former as producing "earthy, peppery and spicy notes," while the latter is supposed to give "more fruity ester production" and is described as being "slightly phenolic." In addition, the 566 is said to ferment slightly faster, and at a slightly higher optimum temperature.

Any thoughts? I'd be interested in hearing differences in attenuation/floculation or other fermentation qualities, as well as flavor/aroma differences. I'm especially interested to hear what temperatures people have fermented at with these yeasts. A buddy of mine likes to use the 565 in a heated chest freezer set to 95 degrees F!

-Matt

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Old 07-31-2007, 05:01 AM   #2
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I haven't used the yeast that you mentioned but i did use the wyeast farmhouse ale on a saison recently and i will second your friends opinion on fermenting at a higher temp. the higher that you can get it the more bubble gum and spice you will get out of the yeast. I just kegged mine tonight and it is pretty tasty. I ended up fermenting in my attic because i couldn't get the temp up anywhere else in the house. I wasn't able to really control the temps so much & think that one day it got up to about 98 or 99 deg up there but the beer fermented out to where i wanted and didn't develop any off flavors. I will be able to better determine in a couple of days when it is carbed up what the final product will taste like. I would recommend a long secondary at room temp to help the flavors meld together. I had mine in the secondary for about a month. As far as the attenuation goes you should be golden as long as you give it appropriate time to ferment. My OG was 1.074 and it fermented out to a 1.009. if you are brewing an All Grain I would suggest a lower mash temp, maybe around 146-148 for about an hour and a half, it will help to produce more fermentable sugars an help to get the dryer beer that a saison should be. The saison and farm house strains are very resilient and hearty in the right conditions.

I hope that my drunken ramblings made sense. my recipe is in the data base, follow the recipe link under my name.

Cheers

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Old 07-31-2007, 05:07 AM   #3
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I have used WLP565 a couple times. I absolutely love the flavor that the strain gives off, spicy, fruity, peppery describe it perfectly, exactly what I want in a Saison. Only problem is that I cannot get over 60% attenutation with it, even with huge starters in beers that start at ~1.070. I drank one beer at 1.040 and had to finish the second with another yeast strain. I will figure this strain out someday, ferment at high temps though is what I have heard, I have gone up to ~80*F, have heard of people going up to 90 though.

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Old 07-31-2007, 03:20 PM   #4
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Quote:
Originally Posted by ColoradoXJ13
I have used WLP565 a couple times ... Only problem is that I cannot get over 60% attenutation with it, even with huge starters in beers that start at ~1.070. I drank one beer at 1.040 and had to finish the second with another yeast strain.
Yeah, I've heard this about the 565. Not sure if the same is true of the 566. The White Labs web site does recommend using another yeast to dry it out, once fermentation is about 2/3 complete. I picked up a packet of coopers dry yeast for the job.
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Old 08-01-2007, 04:20 PM   #5
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I just finished up a Saison with WL565, and thought I had 1.02 FG. I'll check the FG again this weekend to see if my first reading was off, per the suggestion that this only gets to 1.04. It seemed fairly dry.

I fermented at around 75 degrees.

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Old 08-01-2007, 06:32 PM   #6
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Quote:
Originally Posted by JeffNYC
I just finished up a Saison with WL565, and thought I had 1.02 FG. I'll check the FG again this weekend to see if my first reading was off, per the suggestion that this only gets to 1.04. It seemed fairly dry.

I fermented at around 75 degrees.
It is completely dependent on your original gravity, and about a million other factors...I just said that in that particular brew I did, it only got to 1.040, in a second brew it got it down to 1.024, and a pacman yeast cake brought it to 1.012.
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Old 05-26-2010, 07:26 PM   #7
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Quote:
Originally Posted by ColoradoXJ13 View Post
It is completely dependent on your original gravity, and about a million other factors...I just said that in that particular brew I did, it only got to 1.040, in a second brew it got it down to 1.024, and a pacman yeast cake brought it to 1.012.
Thread is a bit dated but I'm having similar attenuation issues so thought I'd resurrect this one. I let it ferment around 76 to try and bring out the flavors of the yeast. I also made a half cup DME starter (with wyeast nutrient) 2 days prior to pitching but I guess I should have stepped it up a few times because fermentation seems to be almost done after only three days and was not very vigorous. So for those of you thinking of using this yeast you might want to make sure you make a big starter.
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Old 05-26-2010, 11:57 PM   #8
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I used 568 recently and it went from 1.057 to 1.016 and got stuck there. I pitched in some S-05 from another brew and got it to 1.012...

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Old 05-26-2010, 11:57 PM   #9
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Weird, that was my 568'th post!

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Old 05-27-2010, 07:56 PM   #10
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565 has stalled in the 1.020 range for 3 beers of varying OG for me.
1.050 -> 1.018, 1.082 -> 1.020, 1.102 -> 1.024

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