I am fermenting 10 gallons of a Saison in a warm closet upstairs. The temp is 82-85. I have never seen a yeast so active. There is no kreusen on top. It is swirling and effervescing. Pretty cool. Just thought I would share. My wife does not appreciate it as much as you all would.
Wlp 565
- Thread starter Dok
- Start date
Help Support Homebrew Talk:
Fat_Bastard
Well-Known Member
I am doing a saison with wlp 568 right now.my plan was to start it at 68 then slowly ramp it to 80 over the course of 6 days.I pitched the yeast monday night at 8:30 at 68 degrees,by 11:30 fermentation had started. tuesday afternoon when I got home from work it was going nuts and my temp had jumped to 80 already.the airlock wasn't even bubbling more like a steady stream. so much for plans...
the extremely vigorous start really took me by surprise
the extremely vigorous start really took me by surprise
mattldm
Well-Known Member
this yeast is known for being a quitter! keep an eye on it, if it stops prematurely you may have to pitch some additional yeast to finish out the beer. I had decent luck with it on my saison, but it didnt finish as dry as I would have liked, and I ended up pitching some 001 also!
After 10 days I checked the gravity and it was 1.007. I am going to start bringing down the temp and let it clean up for about 10 days and check again. I made a 2000 ml starter pitched at 72. Brought it up to 81 over 48 hours. It was the most active yeast I have ever seen.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
BrewNow
Well-Known Member
I was reading up on the DuPont strain and nobody seems to fully understand it. Some say it originally was a wine yeast. Some say it evolved from a wild strain. If you buy WLP 565 you will get just that strain of yeast. I think there might be a little more in the process than just that strain. I thought I would see how close I could get to DuPont by including the dregs. If it works or not I still enjoyed emptying the bottle.
Just bottled my WLP 565 Saison. It finished at 1.004. Very fruity/spicy. Even more than what I taste in a Saison Dupont. Which makes me wonder what this will be like in six months. I bottled it in 750's corked, and caged. We shall see.
I just finished a ferment with this yeast. 20# Pilsner, 4# Rye, and 3# Cane sugar, for an OG of 1.067. I pitched in the low 70's and once I had active fermentation I brought the temp up to 86 degrees over ~2.5 days. Left it there for 3 weeks.
Checked it today. 1.004.
Everyone I've heard who has used the yeast hasn't had it stall when they keep it well up into the 80's. All the stalling reports I've heard have been from folks using it cooler.
Checked it today. 1.004.
Everyone I've heard who has used the yeast hasn't had it stall when they keep it well up into the 80's. All the stalling reports I've heard have been from folks using it cooler.
jmarshall
Well-Known Member
I'm making a saison using a culture from a bottle of saison dupont, and if i'm not mistaken, 565 is derived from their yeast. OG was 1.050, grist was 63% pilsner, 16% rye (mix of malted and flaked) 8% sucrose, and 5% belgian biscuit. Started pitched at 74, allowed to come up on its own to 81 over 2 days, then started heating to ~85 and kept there. Now 1 week in to fermentation. It did go up to ~91-92 for a few hours when I got careless. Anyway, I got curious and took a sample today. 1.020 and I tasted the sample. Very spicy/peppery which is good and mostly what I was going for, but I would like a little fruitiness to it. It still has a way to go until FG, I was wondering, if I want more fruitiness (esters) should I go higher temp, lower temp, or just leave it alone and see what I end up with? Any opinions? I'm assuming experience with 565 will mostly translate over. I was also against adding spices or any flavoring, but maybe dry hopping with a small amount of spalt, but now with this spiciness, I'm considering a little orange zest to balance the pepperiness. Thoughts?
Thanks!
Thanks!
I think I would leave it alone. At 1.020 you still have a way to go. That way if it does not come out the way you hoped then you know exactly what to do different next time. By altering your process midway into it would not let you see what the final outcome would be on its own.
Cmanuel
Member
Loved the 565. did a saison with it and finished at 1.005. I let it ferment really hot (90+) and it has a lot of sweet fruitiness to it. Cant wait to let this saison age.
I made 2 batches with yeast and dumped them both. One was fermented at 78* the other at 66*. For some reason I can't stand the beers this yeast makes. I just moved from Belgium last year and was looking to make some Saisons like I was used to enjoying but this yeast does not do it for me.
I brewed with this yeast 12 days ago. OG was 1058, today its 1012. Dry hopping now, going to let it sit another week or tow, then bottle. Fermenting in the high 80's to low 90's.
What hops are you using? I used Sterling and Saaz
What hops are you using? I used Sterling and Saaz
I checked mine 2 days ago around the 2 week mark and it was down to 1.006 which is more then I expected from this strain. I will let it sit for another week to clean up and then bottle. I will definately wash this yeast cake and save some for later.
I brewed the BBD Saison Furtif by ChshreCat from HBT database
https://www.homebrewtalk.com/f71/bbd-saison-furtif-155009/
My 3711 yeast options fell through so I brewed it with 565 instead which is abundant here locally. Hops were Saaz, Hallertau, and Pearle. It tasted really good when I checked the gravity.
beerloaf
I brewed the BBD Saison Furtif by ChshreCat from HBT database
https://www.homebrewtalk.com/f71/bbd-saison-furtif-155009/
My 3711 yeast options fell through so I brewed it with 565 instead which is abundant here locally. Hops were Saaz, Hallertau, and Pearle. It tasted really good when I checked the gravity.
beerloaf
