Re-use of WLP568

[Sheldon]

I am fermenting a Rye Saison using WLP 568 Yeast (w/starter). I am hoping to transfer to a keg this week and want to wash and re-use the yeast for another beer, but I am not sure what other type/style would go well with this yeast. I love Belgium styles so I am reaching out for some all grain help on how to make a good use of this yeast.

Sheldon

 

[homebrewhaha]

How about a BPA?

 

[Sheldon]

I was thinking of a begium style. I have a good recipe for a dubbel that I have used 500 and was really good. I may just try it with the washed yeast. Thanks for the help.

Cheers

 

[MrOH]

568 is a blend of yeasts, so after the first use, it's really a crapshoot as to what you are going to get if reused. Proceed with caution.

 

[Sheldon]

Brewing is not a complete science so as long as its drinkable, it will be a worthy endeavor.

Thanks for the input.

Sheldon

 

[pwortiz]

Hey Sheldon, how'd it work out if you brewed with the washed yeast? I'm about to get a first time batch going with WLP568 and had planned to wash after primary. Curious if you had made your next batch up and have any comments.

Side note, I have a couple blends that I've washed and will reuse. I probably won't use more than the 2nd generation myself, though.

 

[Sheldon]

pwortiz

Did another Saisson (same recipe) with the washed 568. Seems to have done a really good job. Gravity got down to 1.010 vs estimated 1.009. If I waited a few more days, it may have hit perfect. Decided to keg yesterday after 12 days. Sample tasted really good, maybe a touch more funk to it, which was fine. Will be able to report back in a couple weeks after I am able to get it into kegorator and gas.

 

[kingwood-kid]

My guess is that the saison portion of the blend will diminish with each reuse. It sounds like you're okay with that. I think the ale strain is WL550, so you could make pretty much any Belgian style (Belgian IPA included) and get good beer.

 

[pwortiz]

I ended up siphoning out some of the slurry directly into my santized starter flask. Probably about a pint's worth after I had moved the beer into the bottling bucket. I put some sanitized foil on top of it and proceeded to bottle a batch. I then made another batch and during the boil, washed the primary and got it ready.

I ended up pitching the slurry I had siphoned off and had activity within 4 hours. I used a blowoff tube but turned out to be unnecessary.

How'd yours work out, Sheldon?

 

[barrooze]

My guess is that the saison portion of the blend will diminish with each reuse.

What makes you say this? Just curious as to your reasoning.

 

[kingwood-kid]

What makes you say this? Just curious as to your reasoning.

The saison yeast often gets stuck at 1.030 or so. If it's not eating, it's not reproducing and will gradually die off. The 550 will keep eating, and to a lesser extent, reproducing. It should have a viable, active population for a much longer period of time, meaning it will make up a larger portion of each succeeding generation. That's my theory anyway. Roeselare and similar sour blends are reputed to get more sour and funky with each repitch, so I assume this blend would work in somewhat similar fashion.

 

[pwortiz]

That's an interesting statement....I'm now looking very much forward to the taste of this last "saison" I made. I tried to make it one that was light in alcohol content, but if the 550 keeps going....it was at 1.040 @ 82 degrees....this ought to be interesting.

 

[barrooze]

I agree with your logic, but not all saison strains stall in the 30s. If we're assuming WLP568 uses WLP565 as the saison strain, then yes it will likely stall in the 30s, but if it's a different strain it may continue chugging along with the "Belgian style ale" strain. I guess someone can send the White Bros an email asking if they used 565 in 568.

 

[kingwood-kid]

White Labs doesn't list the exact strains used, but they do say, "The blend of yeast strains encourages complete fermentation in a timely manner," so I think it's a safe assumption that 565 is included.

 

[pwortiz]

Quick update. My Honey Ginger Saison was bottled yesterday and FG was at 1.003 which was a big surprise. That yielded a 5.1% when I was aiming for a 4-4.3%.......but, don't get me wrong, I'm not complaining I was just surprised.