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Old 08-08-2012, 08:03 PM   #1
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Default Anyone tried WLP585 Belgian Saison III yet?

I just picked up a vial of WLP585 Belgian Saison III at the LHBS. Has anyone tried this yet? I understand it is a new platinum strain, so I figure it may not have a lot of play yet. I was drawn to it by the White Labs description, which included "Produces beer with a high fruit ester characteristic, as well as some slight tartness." I am planning on brewing a Moteuka-based saison, and thought the yeast might combine well.

Any feedback appreciated.

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Old 08-08-2012, 08:21 PM   #2
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Just picked this up as well for a small table saison. I can't wait to try it but am also wondering what it's like. It has been released before, though. It's supposed to not attenuate as crazily as the popular saison yeasts, so I think that may be good for my lower gravity beer. I just had a sample of some 566 saison (high gravity) and it's still super green and yeasty even at 6 weeks. Pretty bummed about that one but I'll give those another chance. I may just not like that yeast for saisons.

Unrelated questions- is there a 3711 white labs equivalent? Is that the 566? If not, where is 566 from if 565 is the dupont strain?

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Old 08-08-2012, 08:33 PM   #3
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3711 has no White Labs equivalent. 566 is a different Dupont strain.

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Old 08-08-2012, 08:54 PM   #4
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By coincidence, I also have a high gravity fermentation going with 566 as well. I brewed on 7/29, and due to a series of brew-day mishaps, I wound up with the ridiculous OG of 1.113. Unfortunately, one of the screwups was I did not take a reading off the sample I pulled until after I pitched, so I couldn't dilute down to a more reasonable gravity. I took a reading last night, and assuming my refractometer conversion software is correct, the gravity is down to 1.036. I fully expect it's going to stall at some point, but it's still really early. I may zap this one with brett later, and see what happens.

I'll keep you posted on the 585, I'm hoping to brew it this weekend.


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Originally Posted by daksin View Post
Just picked this up as well for a small table saison. I can't wait to try it but am also wondering what it's like. It has been released before, though. It's supposed to not attenuate as crazily as the popular saison yeasts, so I think that may be good for my lower gravity beer. I just had a sample of some 566 saison (high gravity) and it's still super green and yeasty even at 6 weeks. Pretty bummed about that one but I'll give those another chance. I may just not like that yeast for saisons.

Unrelated questions- is there a 3711 white labs equivalent? Is that the 566? If not, where is 566 from if 565 is the dupont strain?
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Old 08-09-2012, 03:44 AM   #5
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Quote:
Originally Posted by Marchborne View Post
By coincidence, I also have a high gravity fermentation going with 566 as well. I brewed on 7/29, and due to a series of brew-day mishaps, I wound up with the ridiculous OG of 1.113. :
Umm, did that mishap involve doubling your grain bill.
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Old 08-09-2012, 03:49 AM   #6
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Umm, did that mishap involve doubling your grain bill.
Or fell asleep during the boil?
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Old 08-09-2012, 04:06 PM   #7
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A little bit of both. Multiple boilovers, didn't balance DME to water ratio afterwards, general mayhem.

On the positive side, my thought is now to finish this monster off with a Brett-C secondary. I used citra in the original "saison," this was supposed to be, with an anticipated dry hop with more citra. I was wondering how that might play out with a brett-c addition, and lo and behold, I was listening to an older BeerSmith podcast discussing brett, and the group decided a brett-c and citra hop would be good. Hey, validation.



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Or fell asleep during the boil?
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Old 08-09-2012, 09:09 PM   #8
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I have a vial of 585 I'm planning to use soon. I'm leaning towards pairing it with Calypso, but I'm open to other options. I guess I was hoping to hear other people's success stories and cautionary tales before I fired up the propane burner.

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Old 08-09-2012, 09:27 PM   #9
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Anybody know the brewery that's supposed to be the source?

The description sounds like it could easily end up being my favorite saison strain. Was planning to pick it up at the LHBS on Saturday anyways, but now I'll definitely be doing so.

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Old 08-09-2012, 09:46 PM   #10
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My buddy just kegged a saison w/ the Platinum strain. It went from 1.050 to 1.003 in 3 days (stir plate starter), and it smelled unbelievable!!! Floral & citrus notes, plus a light sweet/tartness. Can't wait to try it. Plus, he washed the yeast and gave me half--so mine'll be on the way next week. Score!

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