WLP550
Posted: Fri Nov 14, 2008 8:21 am
Hey, Has anyone tried using WLP550 for making a saison? I have used 565 (i think that's the number, Saison 1) and really like the clove/peppery notes it puts off at lower temps (65 through high krausen, then 75), but I hate the fact that it won't dry out completely, even with low mash temps and 2 lbs of cane sugar. I would just like to know if the profile this yeast throws is nice in a saison and if this sucker can be coaxed to ferment all the way out?
side tangent:
(I know, be patient, let it finish, but then the damn things take two months to actually floc out in the bottles and it still tastes sweet to me on the finish.... I love to hate this style!)
side tangent:
(I know, be patient, let it finish, but then the damn things take two months to actually floc out in the bottles and it still tastes sweet to me on the finish.... I love to hate this style!)