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WLP565 Belgian Saison - White Labs Yeast

WLP565 Belgian Saison - White Labs Yeast

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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. Yes, that is correct...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.

Attenuation: 65-75%
Flocculation: Medium
Fermentation Temperature: 68-85F
Wyeast Equivalent: 3724 Belgian Saison Yeast

For best results we always recommend ordering an ice pack with your liquid yeast.

Item # WLP565
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Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14LBS
Community Q&A

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Fear the Walking Dead
Mike D on Sep 25, 2018
I'm making a Belgian Saison. Best yeast for this ale
Linda M on Aug 13, 2018
Fear the Walking Dead
Mike D on Sep 25, 2018
Jeff Olson on Aug 16, 2018
I'm making a Belgian Saison. Best yeast for this ale
Linda M on Aug 13, 2018
Used white labs before
Phillip Williams on Jun 30, 2018
Just what you had
John L on May 9, 2018
I think Saison flavors are delicate - this might be one that really benefits from a liquid yeast
Dave M on Mar 16, 2018
Using in a lemongrass saison and smoked rye saison
Chad S on Feb 20, 2018
Jeff Olson on Aug 16, 2018
Used white labs before
Phillip Williams on Jun 30, 2018
Thinking of brewing the Belgian Saison with WLP565. Any recommendations on a dry or liquid yeast to add if I need to finish it with an alternative yeast strain?
Jim Huelman on Aug 30, 2018
White Labs - Belgian Saison
White Labs - Belgian Saison
Belgian Saison - Extract Beer Kit
Belgian Saison - Extract Beer Kit
BEST ANSWER: I was happy with wlp565 but there is wlp566 which makes the finish fruitier.

5.0 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Worked as advertised.
Good stuff. Worked very well. I used it in a Saison, and pitched around 64. I let it free rise and it topped out around 74, so I slowly raised the temp about 2 per day with a brew belt. I maxed at 80. I ended up with a lot of the yeast character that I was looking for.
October 22, 2018
2 months ago
Its still fermenting, but it started well. Made a 2 litre starter, split it between 2 6 gallon fermenters(common boil). the first 5 gallons will rack to secondary in a week, but looking good so far, the second will wait another 2 weeks and rack onto pepper corns for a week before it hits the keg.
August 29, 2018
3 months ago
A very nice Belgian Saison yeast.
It is always my favorite Saison yeast, adds some of the citrus flavor I add to this beer.
May 7, 2018
7 months ago
Great flavot
It's a great flavor. I'm pushing my fermenter a little to get the temp in the 80s as suggested but it's well worth it.
February 22, 2018
10 months ago
The Better Dupont Strain
This is my forth attempt to use the Dupont strain. Normally I used WY3724 but this time I pitched one smack pack WY3724 and one pouch WLP565 in 10 gallons. I used no airlock, just aluminum foil because stain supposedly back pressure sensitive. Fermenters were kept in kitchen between 65-85 degrees F. The wort was oxygenated and yeast nutrient was added. The yeast ripped through 1.060 to 1.007 in just FIVE days! Normally the WY3724 would be lingering around 1.030 after five days. My guess is the WLP565 attenuates much quicker- there must be a significant genetic difference.
August 12, 2017
Excellent strain
After a few attempts at this style using different Belgian strains, always with unremarkable results, I walked away from this style several years ago.
This Spring though, I decided to give saison another shot using WLP 565. What a difference.
I pitched a healthy 2L starter on brew day and true to form it took off very quickly but got "lazy" after high Krausen, around 50% attentuation. However, several weeks later, having been allowed to free rise to 73 degrees, fermentation picked back up and today i kegged at my 1.010 target gravity. Although slow, it tackled my 7.2% abv batch like a champ.
The flavor of the as-yet uncarbed beer is predictably Belgian but definitely has more complexity than a typical Abbey strain. At the risk of being accused of brewing dirty, I'll submit that there's a subtle earthy, funky note to it, which is an authentic quality quite welcomed by this brewer. Furthermore, I brewed cool by this strain's standards, so I'm looking forward to exploring the flavor profiles I can nurture by pushing it to the recommended 85 degrees (or warmer according to other online sources) on another batch.
All-in-all this yeast has renewed my interest in brewing saison and I'll certainly do so with the foundation of confidence this strain offers.
Highly recommended!
July 7, 2017