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. 

This strain is a moderate phenol producer with clove-like flavor and aromatic notes present in finished beer. Some fruit-forward ester production provides a balance between fruit and spice aroma and flavors. This strain ferments and flocculates well, making it an easy-to-use option for saison and farmhouse ales.

WLP566 Belgian Saison II Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.

**This strain has been genetically typed and determined WLP566 Belgian Saison II Ale 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 – 78°F