Saison
Peppery, dry, and notorious for stalling around 1.020 before finishing if kept warm. Will attenuate further than any other common strain.
Apparent attenuation
78-95%
78% - 95%
Fermentation
20-32 C
20C - 32C
Flocculation
Low
Stays in suspension. Expect haze, and expect it to keep working.
On a 1.050 wort
1.002-1.011
the finishing gravity its range implies, or 5.1-6.2% ABV
The same organism, different labels
Wyeast 3724
White Labs WLP565
Lallemand Belle Saison
Labs do not confirm each other’s provenance and these are not guaranteed identical. They are close enough to plan a batch around, which is what the list is for.
Find this strainWhere it belongs
- Saison
- Biere de Garde
- Farmhouse
Pitching it
One fresh sachet or a healthy starter is enough for an ordinary-gravity ale. Above about 1.060, build a starter or pitch two: under-pitching produces fusel alcohol that no amount of conditioning removes.
Recipes on this site that use it
Other belgian strains
Belgian Abbey
74-78%Spicy and fruity, with pepper and dark stone fruit that build as the temperature rises. Tolerates high gravity well.
Trappist High Gravity
74-82%The Westmalle strain, and the one to reach for above 8%: fruity, dry, and capable of finishing a quadrupel without stalling or throwing fusels.
Belgian Ardennes
72-76%The most restrained of the Belgian strains: light pepper and pear rather than a full phenolic assault, and it drops bright, which most of them do not.
French Saison
77-83%The saison strain for people who do not want a three-week stall: attenuates almost as far, far more reliably, with more citrus and less pepper.
Belgian Witbier
72-76%Tart and lightly phenolic, leaving the haze a wit needs and a spiciness that meets the coriander halfway.
Belgian Golden Strong
73-80%The Duvel lineage: fiercely attenuative, pear and light pepper, and it will take a 1.080 wort down past 1.008 if you give it sugar and warmth.