Re: repitching WLP570
Thanks for all the feedback!
I got the idea of using the 570 for a saison from a white labs pdf "WHITE LABS BELGIAN YEAST DESCRIPTIONS"
OG 1.061, FG 1.005, fermented at 66F ramped to 80F over 1 wk, second Wk @ 70F all done in primary. The recipe had 10% cane sugar, Pils, CaraMunich, wheat, Vanguard hops, Mashed at 147F. Perhaps onne reason WPL suggests the 570 is it gives you great attenuation (for me high 80s to mid 90s). Also I put in the sugar the last five min of the boil. Pitched a 1.5qt starter and had activity in under 6 hrs - chewed up the simple sugar first - and gave a strong ferment for 5 days.
The flavor is a bit malty, fruity, estery (whiff of banana) no spice. The yeast is very prominent in the flavor profile. It has a somewhat dry finish with hop flavor minimal. This is only a week into bottle carb so the flavor profile will change. Do I suggest using it? I would like to try it at different fermentation ranges to see what profiles come out. Again it kicks butt for attenuation. My BSG had an FG 1.003