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White Labs Yeast - Belgian Saison II- WLP566

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Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
To find out how to ferment to 20-25% visit www.whitelabs.com

Also note that with any beer with a starting gravity over 1.060 you should consider using nutrients. A recommended nutrient schedule is to add Servomyces to the kettle at the end of the boil, and then follow that with a 6 grams per 5 gallons addition of Fermaid K half-way through the fermentation.

Attenuation 78-85%

Flocculation Medium

Optimum Ferment Temp. 68-78°F

Alcohol Tolerance Medium

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