WLP566 BELGIAN SAISON II ALE

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
Wyeast Equivalent: Belgian/Saison – WY3724