WLP565

[Keith]

Hey,
I have a vial of WLP565 and this will be my first time using it. I've always pitched the dry yeast directly into the wort without rehydrating. I've been reading online and I'm getting mixed reviews on if I need to start a culture, or if I can just dump this vial in as it is.

If I need to culture this yeast before hand I'll need to order some equipment, or will this just take longer to ferment?

[mr x]

Depends on a lot of factors. OG, O2, volume...need a little more info, but in general, a starter isn't often a bad idea.

[adams81]

I used this in a saison last year with great results. From what I remember a lot of people said that their ferments stalled out.

Anyway, this is what I did. No starter, 5g batch with a reasonable OG (1.050 ish). Fermented at 21c (it was summer) for about a month. The FG was less than 1.010. Beer tasted fine though there is a lot of funk in the aroma, I would ferment cooler next time. Also this does not flocc well, at all.

Hope it works out for you!

Sent from my GT-I9000 using Tapatalk

[John G]

I like to use mrmalty.com's yeast calculator. Just enter in relevant info on your beer and yeast expiration date and it gives you a few options for starter size or number of vials required.

[gm-]

I like to use mrmalty.com's yeast calculator. Just enter in relevant info on your beer and yeast expiration date and it gives you a few options for starter size or number of vials required.

+1

If you don't want to mess around with a starter, you could always make a low OG beer with it first and then use the slurry in the higher OG brew.

[Houblon34]

While we're on the subject of starters... Are an erlenmeyer flask and a stir place necessary, or can one create a simple starter in a growler and let the yeast reproduce by itself for a day or two?

[ajcarp]

I've always just used a growler with an airlock. No issues so far.

quote="Houblon34"]While we're on the subject of starters... Are an erlenmeyer flask and a stir place necessary, or can one create a simple starter in a growler and let the yeast reproduce by itself for a day or two?[/quote]

[Houblon34]

I've always just used a growler with an airlock. No issues so far.

Thanks! Good to know!

[Keith]

Depends on a lot of factors. OG, O2, volume...need a little more info, but in general, a starter isn't often a bad idea.

Below are the stats of the saison.
1.053 OG
1.012 FG
5.39% ABV
35 IBU
7.14 SRM

I'm reading online a lot of people are only pitching 1/2 a vial and getting results down to 1.003-1.010. I'd pitch the full vial, and put on the belt to keep it around 20.

[mr x]

Probably be ok. I don't know why a person would pitch half a vial though.

[jason.loxton]

Well, even White labs says that this yeast often stalls out, and might require adding a neutral yeast to finish (see below). If you can, I'd try to get as big a pitch as you can to avoid any issues. If a starter is doable, I'd say do it. (And aerate well.)

"Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish."

http://www.whitelabs.com/yeast/wlp565-b ... on-i-yeast" onclick="window.open(this.href);return false;

[Keith]

Well, even White labs says that this yeast often stalls out, and might require adding a neutral yeast to finish (see below). If you can, I'd try to get as big a pitch as you can to avoid any issues. If a starter is doable, I'd say do it. (And aerate well.)

"Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish."

http://www.whitelabs.com/yeast/wlp565-b ... on-i-yeast" onclick="window.open(this.href);return false;

Yea I read this as well. Didn't know if it was one of those cover your ass things they post. I read the customer reviews which is what I went by.

[Jimmy]

I picked a vial of this up a week ago and plan on using it soon. Is the Brewing Classic Styles recipe a solid Saison recipe?

I've read various things about ferm temp and all seem to suggest that you want to get it up around 80*. I'm more curious about starting temp - should I start low (68*) and slowly ramp it up, or should I start high? Some people say it lacks saison character when fermentation is started around 68*.

Boogie, any input?

[kberry]

I've had great results with this yeast starting at ~22 deg C and just letting it go with no temp control. It's fermented really hard the two times I've used it. Once with a 1L starter and once without. The first time (no starter) I fermented cooler as it was the beginning of January and I had no way of heating other than setting it close to a radiator - which I did. It gave off a strong sulfur smell during that fermentation.

I really like the saison character of this yeast, although, it does tend to be mellower than saisons I've tried that have been fermented with other yeasts. At least in my hands.

-Kevin

[KMcK]

This one stalls for nearly a week as advertised. No need to call them out on false claims!

If it's fresh a full vial into a single sized batch (23 litres) should be fine. If it's old then you should do a starter. A growler with airlock and vigorous shaking will do.

[kberry]

Well I only have two fermentations to go by so my data is limited, however, I have personally not had any stalling with this yeast. First beer fermented from 1.060 to 1.008 within 1 week, second 1.055 to 1.003 within 1 week.

Let me know your results, Jimmy.

-kberry

[Jimmy]

I'm not too concerned about the stalling, what I'm wondering is what the best fermentation profile is to achieve the proper saison character.

[BBrianBoogie]

Start in the low-mid 60's and let it free rise. Put it somewhere warm, and do not interrupt it. That is really important. Mash low, like 144. That strain will stall for sure, but given time it will finish out just fine and leave a wonderful profile. Don't be afraid of high temps, just don't start there.

[Jimmy]

Thanks fellas!