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Makaron

White Labs - WLP566 Belgian Saison II Yeast

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WLP566 Belgian Saison II Yeast

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.

Attenuation: 78-85%

Flocculation: Medium

Optimum Fermentation Temperature: 68-78 F

Alcohol Tolerance: Medium

 

WLP566 Belgian Saison II Yeast

Szczep Saison wraz z wyższą produkcją owocowych estrów niż WLP565. Umiarkowanie fenolowe wraz z goździkowymi cechami w smaku i aromacie gotowego piwa. Fermentuje szybciej niż WLP565.

Odfermentowanie: 78-85%

Flokulacja: Średnia.

Temperatura fermentacji: 20-26°C.

Tolerancja na alkohol: Średnia.

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