WLP566 BELGIAN SAISON II ALE
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White Labs Belgian Saison II offers a fruitier ester production than its counterpart WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Know to ferment quickly and often finishing primary fermentation in just a few days. This yeast also works well in warm temperatures. Best suited for Belgian saisons and high gravity Belgian beers.
- Optimum Fermentation Temp: 68–78°F
- Flocculation: Medium
- Attenuation: 78–85%
- Alcohol Tolerance: Medium (5–10%)
- Cell Count: 100+ Billion