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It is a strong fermenter which produces slight sulfur and low diacetyl during fermentation
5-3 gallons (or 1 tsp to 1
or anyone drawn to hands-on food culture projects
That wonderful step between brown ale and stout
Lutra's success in dry form is related to the remarkable history of kveik
White Labs WLP566 - Belgian Saison II Ale Yeast Red Wine It is a strong fermenterWhite Labs WLP566 Belgian Saison II Ale Yeast is a moderate phenol producer with clove like flavor and aromatic notes present in the finished beer. Some fruit forward ester production provides a balance between fruit and spice aroma and flavors. This strain ferments and flocculates well, making it an easy to use option for saison and farmhouse ales. ATTENUATION: 78 85% FLOCCULATION: Medium ALCOHOL TOLERANCE: Very High (15%+) TEMPERATURE RANGE: 68 85 F
