Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
06/30/09 09:02 AM  
saison w/ WLP 565 Saison I yeast - ferm ?
Hey y'all! I'm new to homebrewing as well as this site. Both totally cool stuff!!

I just started a batch of saison w/ WLP 565 Saison I yeast. I pitched the yeast about 32 hours ago and it's REALLY active. It's been fermenting in a room at 80-82 deg. (although it was in the mid 60's yesterday morning when I got up, which precipitated a move to the warmer room which got it going). I've read lot's of different things about when to rack w/ this yeast to the secondary fermentor - everything from 2-3 days to a month or more.

My question is this: How do I know when to transfer to the secondary fermentor??? I've read/heard that this yeast does take patience. It just seems that some folks want it to spend more time in the primary vs the secondary fermentor, and I'm a bit confused over the right approach. BTW, OG was about 1.049. I've read that with this yeast, if patient, it can get to a TG of < 1.010.

I know this a really basic question (hope not to bore y'all too much!) but I keep reading such different things, that I'm wondering what is best. Thanks in advance for your help...

06/30/09 10:08 AM  
Re: saison w/ WLP 565 Saison I yeast - ferm ?
I don't think there's one right answer for this one. You could maybe get away with only a primary, or your could transfer at any time after the krausen has dropped. There is usually a lull when around 2/3 of fermentation is complete. That might be a good time. Good luck with the brew!
06/30/09 12:23 PM  
Re: saison w/ WLP 565 Saison I yeast - ferm ?
In my experience I would never rack a beer that has not reached TG yet. Especially with a stubborn strain like 565. Racking too early will remove it from the vast majority of the yeast and can lead to a stuck fermentation. Some people advocate racking when you have like 95% of your expected attenuation, but I personally don't follow that advice, and especially wouldn't on this.

If you do decide to rack (which is optional - I wouldn't bother at all), then make sure you do so only after the beer is finished fermenting, and has had a couple days on the yeast afterwards to clean up.


06/30/09 07:54 PM  
Re: saison w/ WLP 565 Saison I yeast - ferm ?
Thanks much for the advice - it's appreciated! It's still crankin'. I haven't decided exactly how to proceed but I must say I like the idea racking it when it's done fermenting. I'll let you know how it goes. Thanks again.

More advice and/or tidbits are always welcome...

07/04/09 12:04 AM  
Re: saison w/ WLP 565 Saison I yeast - ferm ?
In my experience - and I think it's in line with what others here have seen/done - it would be no problem to let this sit in the primary as long as you need. 4-5 weeks even, if you have to.

And, though many have reported sluggish / stuck fermentations with WLP565, when behaving well at good temps (70+), it can easily attenuate out to 80% or more, so your goal of 1.010 is not at all unreasonable.

Good luck! Keep us posted as it' always good to have another data point.

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: