Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter.
The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg.
Fermentation Temperature: 68-85F
Wyeast Equivalent: 3724 Belgian Saison Yeast
For best results we always recommend ordering an ice pack with your liquid yeast.
A direct pitch liquid Malolactic culture for 6 gallons of wine.This ML culture from White Labs is specially designed to meet the needs of home winemakers. It is tolerant of...
Includes 2 ice packs and an insulated mailer to help keep your liquid yeast cold during transit. The Insulated Mailer option is a great way to extend the length of...
The most common size used to make starters using White Labs brand yeast. Same as our Y300 Starter Kit, but with a 1000ml Erlenmeyer flask instead of the 500ml.(We do...