WLP565 confusion..

[dstockwell]

First time using this yeast. I use brewers friend for recipe's and don't understand WLP565 and FG. I Google WLP565 and read all the post's about stalling, temps, FG, etc. But when I plug this yeast into BF the FG: is 1.018, which if that's where it finishes I'm OK with that, looking at brewing a Farmhouse Ale. When using BF, FG is always very close to right.

Even using one grain 8 lbs of Pilsner, BF shows FG: 1.018. I don't plan on using pilsner, going with 2-Row.

I can ferment at recommended temps, or stick it in a closet and let it rise on it's own.

 

[Lefou]

Are you sure you want to use the Saison yeast and not the WLP 655 or WLP 670 sour ale?
The attenuation seems to work with the sour ale yeast.

 

[okiedog]

What is your expected starting gravity and Sacc. Rest temp? According to White Labs, WLP565 has attenuation of 65-75%. It will leave your Saison with a higher gravity, but it is a flavorful yeast. I like it. If you mash low, say 148F, you should be close to 75%. With SG: 1.064, that would leave you at FG: 1.016. If you desire a drier beer with a lower finishing gravity. You can finish with another yeast such as WLP566 (which I use), or WLP001 or WY1056 if you don't want to change the flavor profile.

 

[dstockwell]

SG: 1.065 FG: 1.018 mash temp 148. Guess that's close enough. Have read some old post's people getting crazy attenuation 80% or more, so I was having a hard time figuring FG.

85% 2-Row

 

[dstockwell]

Are you sure you want to use the Saison yeast and not the WLP 655 or WLP 670 sour ale?
The attenuation seems to work with the sour ale yeast.

Already have 565, and no lhbs, so got to roll with it.

 

[day_trippr]

This yeast has too much drama for my tastes
Patience - and temps up to 80°F - are your friends.

Cheers!

 

[Calder]

But when I plug this yeast into BF the FG: is 1.018, which if that's where it finishes I'm OK with that, looking at brewing a Farmhouse Ale. When using BF, FG is always very close to right.

SG: 1.065 FG: 1.018 mash temp 148. Guess that's close enough. Have read some old post's people getting crazy attenuation 80% or more, so I was having a hard time figuring FG.

1.018 is wayyyyy too high for an FG on a Farmhouse. You want to be down in single digits.

Mash low 146 - 148 F, use a 20% simple sugars, and raise the ferment temp over about a week into the 80s.

Recipe programs have no clue what your FG will be. maybe they have gotten better over time, but for the most part they just used a standard attenuation for a particular yeast (that I suspect you can adjust) and made no changes due to fermentability of the ingredients. Sugar is 100+ fermentable, but you may still get the standard 75%. Lactose and Malto dextrin are zero fermentable, but you may still get the standard 75% attenuation. You might try replacing ingredients with significant amounts of each of these to see what your brewing calculator does ... might give you an idea of how much you should trust the result. Also try changing the mash temp and see what happens.

 

[okiedog]

I really like the flavors that 565 produces. Plus, it takes higher temps than some other Saison yeasts without any noticeable fusile alcohols, or none that I could detect. My last Saison had 78% attenuation and got down to 1.010. I never rush it, giving it 3 to 3-1/2 weeks to complete, then keg condition. Grist is mostly Pils, with some Munich, and then candi sugar added to the boil.

 

[dstockwell]

Thanks all, will look into the recipe some more and I can use custom attenuation settings in BF, maybe 78%.

 

[bucketnative]

Brewer's Friend always estimates a higher FG than actual when it comes to saison yeasts. I have had it tell me that Belle Saison will yield 1.010, when in reality it finished 1.000. I don't rely on the recipe calculators for FG; it's one of the reasons I keep detailed notes.

 

[Dog House Brew]

I've never had any stalls or issues with 565. I pitch at 68 and let it free rise to 72. Usually about the 4th or 5th day I raise it to high 70's to 80. When I see the airlock stop gassing I turn off the heat. It takes 3 weeks for this yeast. If you give it time it will finish. I usually finish around 06-08.

 

[dstockwell]

So I started fermentation @ 68, after 3 days of good activity, air lock subsided. Took a sample 1.060 - 1.040. Now I understand no air lock activity is not representative of fermentation. So I swirled a little, bumped up to 72 and we still have action going on. So will wait and see.

 

[dstockwell]

So after bumping to 72 has fermented down to 1.013, will leave a few more days and check again.

 

[emsroth]

I just fermented a dubbel - pils, Munich, aromatic, biscuit, and Crystal 120L. After 6 days I'm down from 1.060 to 1.015 which is 75% AA.

Stayed at 75F and rose 3 degrees per day until 90F. I have used this yeast many times before and gotten into the 80s % AA. This is the first time it's actually hitting the listed numbers. I will rack to secondary and take a sample in another week.