13,602
edits
Changes
added TYP House Sour Blend
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| Saison/Brettanomyces Blend || 80+ || Medium-Low || 70-78 || This blend combines one of the ''Saccharomyces'' strains from the Saison Blend and two unique ''Brettanomyces'' isolates from our yeast library. The ''Saccharomyces'' yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The ''Brettanomyces'' strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. The two Brett species are both ''bruxellensis'', each isolated from a different Belgian lambic beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1286169764744568/?comment_id=1286181778076700&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Nick Impellitteri on TYB Saison/Brettanomyces Blend. 04/16/2016.]</ref>. Approximately 58 billion /cells/vial <ref name="tyb"></ref>.
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| TYP House Sour Blend || 85+ || Med-Low || 68-78 || The Yeast Bay House Sour Blend is complex blend developed over three years of isolation work, currently consisting of the following organisms: 3 Belgian/Saison ''Saccharomyces cerevisiae'' isolates, 16 ''Brettanomyces'' sp. isolates, ''Saccharomyces fermentati'', ''Lactobacillus brevis'', ''Lactobacillus delbreuckii'', ''Lactobacillus plantarum'', ''Lactobacillus'' sp. ("uncultured Lactobacillus" sequencing result), ''Pediococcus damnosus''. This culture will produce a dry, acidic, complex beer over time with a complementary profile of lactic acid, pineapple/orange/lemon/floral esters and earthy funk. The ''Lactobacillus'' and ''Pediococcus'' have been maintained in the presence of moderate IBU (~5-10) with the hope that a slightly more hop-tolerant population will persist. However, as with the Mélange Sour Blend, if you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72°F for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 30 billion cells/vial <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/tyb-house-sour-blend TYB House Sour Blend. The Yeast Bay website. Retrieved 07/27/2016.]</ref>.
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