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www.whitelabs.com/yeast/wlp590-french...
This yeast is famous for its clean flavors, balance and ability to be used in almost any style of ale. It accentuates the hop flavors and is extremely versatile.
¢ï¿½Â¢ Classified as Saccharomyces cerevisiae
¢ï¿½Â¢ Active, liquid yeast
¢ï¿½Â¢ Typical analysis:
Wild Yeast (LWYM): 0 per 1 million yeast cells
Wild Yeast (LCSM): 0 per 1 million yeast cells
Anaerobic Bacteria (HLP): 0 per 10 million yeast cells
Aerobic Bacteria (SDA): 0 per 10 million yeast cells
Instructions for Use
Warm yeast to 70‚°F (21‚°C) 2 ¢ï¿½ï¿½ 6 hours before use, and add to fresh brewers wort at 70 - 75‚°F (21 ¢ï¿½ï¿½ 22‚°C). Aerate well and lower to desired fermentation temperature after wort develops krausen.
Style Recommendations
Yeast produces subtle ester character with a slight floral background. Excellent choice for Saison, Biere de Garde, summer ales, and Witbier. "
Posted 34 days ago.
Edited 34 days ago by CXR1037
Interesting. Versatile and clean is not what I associate with a Saison yeast ha
Posted 34 days ago.
Exactly what Matt said. Why?!?!
Posted 34 days ago.
Ohhhh yes. That blend sounds awesome, I have been wanting to try that and Saisonstein's Monster from Omega.
Posted 34 days ago.
This is pretty clearly going to be the Brasserie Thierez (WY3711) strain.
Posted 34 days ago.
With only 80% attenuation? 3711, just like Belle, is a S.cerevisiae var. diastaticus, that eats more than Brett. It can produce external enzymes (glucoamylase) that chop the dextrins and maybe even starches albeit very slow.
Then again, marketing has the last word ...
Posted 34 days ago.
