Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Saison Yeast - White Labs 565 vs. 566
Reply
 
LinkBack Thread Tools
Old 05-27-2010, 07:13 PM   #11
dirty_martini
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Los Angeles
Posts: 319
Liked 6 Times on 6 Posts

Default

565 always seems to stall, but will pick back up after some dormant time. I've never had it finish above 1.020. That makes me wonder about mash temps. I always mash saisons really low so they end up bone dry. However, doesn't hurt to finish with something clean once it stalls. Most of the flavor profile comes from the initial fermentation anyway.

Even though in general I'm a white labs guy, my preference for saisons is the wyeast French saison now.

__________________
dirty_martini is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2010, 08:31 PM   #12
neomantra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Silver Spring, MD
Posts: 200
Liked 8 Times on 6 Posts
Likes Given: 4

Default

Quote:
Originally Posted by dirty_martini View Post
565 always seems to stall, but will pick back up after some dormant time. I've never had it finish above 1.020. That makes me wonder about mash temps. I always mash saisons really low so they end up bone dry. However, doesn't hurt to finish with something clean once it stalls. Most of the flavor profile comes from the initial fermentation anyway.

Even though in general I'm a white labs guy, my preference for saisons is the wyeast French saison now.
it picks back up after dormant time? what kind of lag time are you talking between when the krausen dies out to reaching a reasonable FG? (i will probably just pitch some washed wlp001 eventually)
__________________
neomantra is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2010, 09:20 PM   #13
dirty_martini
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Los Angeles
Posts: 319
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by neomantra View Post
it picks back up after dormant time? what kind of lag time are you talking between when the krausen dies out to reaching a reasonable FG? (i will probably just pitch some washed wlp001 eventually)
Can't say for sure. The advice I was always given was to give it time. I've notice it pick up after 2-3 weeks, but most of us aren't that patient
__________________
dirty_martini is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2010, 11:41 PM   #14
robbieo13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: nj
Posts: 121
Default

i just did a 10 gal batch of saison. 5 gal wlp 565 and 5 gal wyeast 3724. 4 days in to the ferment and the 565 is at down to 1.015 and the wyeast is up at 1.035 from an og of 1.066. i started the ferment at 65 and have ramped up to 80 now. the they both are still going pretty strong.

__________________
robbieo13 is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2011, 06:55 PM   #15
brewguyver
Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
brewguyver's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Pittsburgh, PA
Posts: 1,104
Liked 129 Times on 95 Posts
Likes Given: 11

Default

I ran into a similar problem with my current saison using the 565. It seemed to ferment heavily for 2 days and stopped dead. The other bucket (I split a 12gal batch into two fermenter and pitched both with the same starter) is going like crazy.

Despite the fact that I clearly didn't kill the yeast, I opened up the bucket and checked gravity -> it's down from 1.068 to 1.02 already. Very odd.

__________________
brewguyver is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2011, 05:03 PM   #16
shanecb
Kvlt Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
shanecb's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 1,139
Liked 20 Times on 17 Posts
Likes Given: 9

Default

This is sort of an old thread, but I just want to say for anyone else who has this problem and finds it that the 565 strain is MEANT to be used in conjunction with another yeast strain to ferment it out (per Chris White). The 566 is meant to be standalone and can attenuate just fine. It won't be uncommon at all to have a fermentation stop pretty high with 565.

__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

We are the Sons of Winter and Stars
We ́ve come from a far beyond time
Forever the fire burns in our hearts
Our world shall never die
- Wintersun
shanecb is offline
ditch Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
White Labs WLP 565 Saison Starter Roush Fermentation & Yeast 6 08-09-2009 03:29 PM
White Labs yeast TairyHesticles Beginners Beer Brewing Forum 9 04-03-2009 06:51 PM
White Labs Saison I carrboropanther All Grain & Partial Mash Brewing 2 02-18-2009 01:33 PM
Old White Labs Yeast emribecky Recipes/Ingredients 10 01-26-2009 10:19 AM
White Labs Yeast natehilde Recipes/Ingredients 2 01-04-2007 01:35 AM