White Labs WLP566 Belgian Saison II from White Labs: 20 to 26 C (68 to 78 F), 78 to 85 % attenuation, Medium tolerance, medium flocculation. Styles and substitutes.
Updated 05 September 2026.
White Labs WLP566 Belgian Saison II yeast: temperature, attenuation and alcohol tolerance
White Labs (liquid)The published White Labs data for White Labs WLP566 Belgian Saison II, the styles it suits, and what to use if you cannot get it.
Published technical data
| Manufacturer | White Labs (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting saison strain |
| Fermentation temperature | 20 to 26 C (68 to 78 F) |
| Apparent attenuation | 78 to 85 % |
| Alcohol tolerance | Medium |
| Flocculation | Medium |
Notes
Recommended for saison, farmhouse ale, dry Belgian pale.
Character: Fruitier, faster saison character that finishes drier than WLP565.
A saison strain that ferments faster and attenuates higher than the temperamental WLP565, finishing drier with more fruit and less earth. Many brewers pitch it as an easier saison yeast, or with WLP565 to get both character and a reliable finish.
Substitutes and styles
Questions and answers
What is the manufacturer of the White Labs WLP566 Belgian Saison II yeast?
White Labs (liquid)
What is the species of the White Labs WLP566 Belgian Saison II yeast?
Saccharomyces cerevisiae, top-fermenting saison strain
What is the fermentation temperature of the White Labs WLP566 Belgian Saison II yeast?
20 to 26 C (68 to 78 F)
What is the apparent attenuation of the White Labs WLP566 Belgian Saison II yeast?
78 to 85 %