The folks I order yeast from are out of my first and second choice yeast for a beer I'm gonna make. I aim to make a lower gravity version of Gingembre et Pamplemousse, in my drag down recipes here.
They had WLP565, the Dupont strain, though, so I got that.
I've read a million comments on it and already understand what everyone says about the fermentation, so not asking about that, rather, wondering from those who have used it, do you think it would work okay with ginger? Sounds like it would, but looking for insight from folks who have actually used it.
Also, as for fermentation, I see people listing attenuation rates all over the place with this yeast. If I start in the mid 70s and ramp up to the high 80s or low 90s, you guys think I can squeeze 90-95% out of this yeast, given a low mash and decent amount of sugar?
Thanks for any comments.