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. Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.
*We receive weekly shipments direct from White Labs every Wednesday* **Back-orders placed by end of day Monday will be received on Friday**
Availability: Core Attenuation: 65 - 75% Flocculation: Medium Alcohol Tolerance: Medium (5 - 10%) Optimal Fermentation Temperature: 68 - 75°F