13,691
edits
Changes
updates to The Yeast Bay on which strains are diastaticus
| Saison Blend || || 80 || Med || 70-78 || Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
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| Wallonian Farmhouse || || 81-88 || Med || 68-78 || Slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. Although it can be fermented at lower temps, for full flavor it is recommended to start fermentation in the 70°F's, and let it free-rise to the low to mid 80°F's. <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1131011020260444/?comment_id=1131279230233623&offset=0&total_comments=9&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Nick Implellitteri and Ed Coffey on MTF. 08/19/2015.]</ref>. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/brewers-yeast-products/wallonian-farmhouse Wallonian Farmhouse. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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| Wallonian Farmhouse II || || 80-82|| Med-Low || 68-80 || This is a single strain of Saccharomyces cerevisiae isolated from the same source as our Wallonian Farmhouse strain, a well-known brewery hailing from the Walloon region of Belgium. Slightly less attenuative and exhibiting a more restrained phenolic and expressive ester profile than our original Wallonian Farmhouse, this yeast is a great choice for any classic saison style beer in which a balance of fruitiness and rustic farmhouse character is desired. Wallonian Farmhouse II works very well in conjunction with Brettanomyces owing to its robust and complex ester and phenol profile, so well that it has the honor of being the dominant saison strain in our new Saison/Brettanomyces Blend II culture <ref>[http://www.theyeastbay.com/brewers-yeast-products/wallonian-farmhouse-ii WALLONIAN FARMHOUSE II. The Yeast Bay website. Retrieved 02/06/2017.]</ref>.
| Wallonian Farmhouse III || || 80-82|| Med-Low || 68-80 || This is a single strain of Saccharomyces cerevisiae isolated from a well-known brewery hailing from the Walloon region of Belgium. This strain is as attenuative as our original Wallonian Farmhouse and exhibits a more balanced profile of ester and phenols. This yeast is similar to a classic saison strain offered by many other yeast manufacturers, without the slow/low attenuation and stalling issues often observed in those cultures. Wallonian Farmhouse III works very well in conjunction with Brettanomyces owing to its balanced and complex ester and phenol profile <ref>[http://www.theyeastbay.com/brewers-yeast-products/wallonian-farmhouse-iii WALLONIAN FARMHOUSE III. The Yeast Bay website. Retrieved 02/06/2017.]</ref>.
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| Saison Blend II || || 80-86 || Med || 68-80 || This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. This combination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness. Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness. Close your eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove. Contains a strain that is determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/brewers-yeast-products/saison-blend-ii Saison Blend II. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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| Dry Belgian Ale || || 85-100 || Med-High || 68-74 || Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/brewers-yeast-products/dry-belgian-ale Dry Belgian Ale. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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| Northeastern Abbey || || 77-81 || Med-Low || 68-73 || This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
| Sigmund's Voss Kveik || Norwegian farmhouse || 80-85 || Med-High || 70-100 || Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjerens via Lars Garshol. Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 70 - 100 ºF, without major changes to the flavor profile or production of any harsh phenolics or fusel alcohols. This yeast will exhibit a slightly more restrained ester profile and ferment a little slower at cooler fermentation temperatures, and quickly produce a drier beer with a slightly more pronounced ester profile at warmer fermentation temperatures. We highly recommend taking this into the high end of temperature range, 90-100°F. Lars Marius Garshol recommends underpitching with high oxygen to get the most character out of this yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lars Marius Garshol on MTF. 02/10/2016.]</ref>. See [[Kveik]] for more information.
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| Funktown Pale Ale || || 78-80 || Medium-Low || 68-74 || Funktown Pale Ale is a blend of our Vermont Ale strain and <span style="text-decoration: line-through;">a unique strain of Brettanomyces that is well suited for primary fermentation</span> Saccharomyces "Bruxellensis" Trois. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale. We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. Approximately 58 billion cells/vial. Contains a strain that is determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/wild-yeast-and-bacteria-products/funktown-pale-ale Funktown Pale Ale. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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| Flanders Specialty Ale || || 80-90 || Medium || 68-80 || This is a single strain of Saccharomyces cerevisiae isolated from a fascinating Belgian producer of a wide array of traditional Belgian beer styles. This is a versatile yeast that will ferment fairly dry and produce a balanced flavor and aroma profile laced with a myriad of esters and phenols. While fermenting to dryness similar to our Dry Belgian Ale, there remains a pleasant fullness in the mouthfeel and a malt backbone that shines. If you would like the final gravity to remain a bit higher, we recommend mashing around 156 F <ref>[http://www.theyeastbay.com/brewers-yeast-products/flanders-specialty-ale FLANDERS SPECIALTY ALE. The Yeast Bay website. Retrieved 02/06/2017.]</ref>. Approximately 58 billion cells/vial.