Information from White Labs:

PurePitch® Next Generation is designed to pitch at a rate of 7.5 million cells/mL, a commercially recommended pitching rate for standard ale ranges. 

ONE SIZE DOESN’T FIT ALL

Our easy recommendations work for most fermentations, but we recommend doubling your pitch rate when starting your fermentation below 61℉/16℃ OR at a higher gravity of 18P (1.074 OG) or higher. If your fermentation has both, we recommend tripling your pitch rate. 

A classic saison strain sourced from the Wallonia region of Belgium. This strain makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy. With attenuation averaging around 70 to 75%, some malt flavor will remain present. For best fermentation results, let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics. With high gravity saisons, it’s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale Yeast®) added after 50 to 60% fermentation.

WLP565 Belgian Saison I Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.

**This strain has been genetically typed and determined WLP565 Belgian Saison I Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.

Attenuation: 78% – 85%
Flocculation: Medium
Alcohol Tolerance: Medium (5 – 10%)
Optimum Fermentation Temperature: 68°F – 75°F