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.
Type: Ale Yeast
Minimum Attenuation: 78%
Maximum Attenuation: 85%
Flocculation: Medium
Minimum Fermentation Temperature: 68°F (20°C)
Maximum Fermentation Temperature: 78°F (26°C)
Alcohol Tolerance: Medium
