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WLP566 Saison II Ale Yeast

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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, and ferments VERY dry.

Attenuation: 78-85%
Optimum Fermentation Temperature: 68°-78° F
Flocculation: Medium
Alcohol Tolerance: Medium


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