13,593
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Changes
updatesto The Yeast Bay and which cultures contain diastaticus
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Mélange || 85 || Med || 68-70 || two ''Saccharomyces cerevisiae'' isolates, ''Saccharomyces fermentati'', five ''Brettanomyces'' isolates, ''Lactobacillus brevis'', ''Lactobacillus delbreuckii'' and ''Pediococcus damnosus''. If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80ºF 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 29 bilion cells/vial <ref name="tyb">[http://www.theyeastbay.com The Yeast Bay website. Retrieved 04/16/2016.]</ref>. Contains strains that are determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/wild-yeast-and-bacteria-products/melange MÉLANGE - SOUR BLEND. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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| Farmhouse Sour Ale || 80-90 || Med || 70-78 || Expect this blend to take 1-3 months to begin creating appreciable levels of acidity. This blend contains two farmhouse/saison ''Saccharomyces cerevisiae'' isolates, ''Lactobacillus brevis'', and ''Lactobacillus delbreuckii''. The two ''Saccharomyces'' strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two ''Lactobacillus'' strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by ''Saccharomyces''. Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity. Approximately 53 billion cells/vial <ref name="tyb"></ref>. 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/farmhouse-sour-ale FARMHOUSE SOUR ALE. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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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>.