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
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