Any experience with Saison yeast WLP566?

Ingredients
1

Am planning on doing a saison; original idea was to go with WLP565 but was out of stock at the LHBS.  I picked up 566 instead but haven’t used this before.

Anyone have any experience with this strain?  I’m very familiar with the finicky nature of 565; is 566 similar?  What is the impact of various temperatures on the attenuation, ester/spice profile, etc.?

Thanks in advance.

2

I’ve used it on a couple of different occasions and found it to be a very strong attenuator. It’s not as fruity & quite a bit spicier than the WLP565. I started cool (<65°F) then ramped all the way to (>76°F) during the secondary adding additional sugar(s). Great for bottle conditioning!  8)