13,591
edits
Changes
added Propagate Lab
| HotHead Ale (OYL-057) || Single strain isolate from traditional [http://www.garshol.priv.no/blog/296.html Norwegian Kveik brewing yeast]. Stein Langlo, Stranda, Norway via Lars Marius Garshol. See NCYC 4021 <ref>[https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NYCY website. NCYC 4021. Retrieved 09/14/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1147681475260065/?comment_id=1147739675254245&offset=0&total_comments=23&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding OYL-057 source. 09/14/2015.]</ref> || 75-85 || Medium-High || 62-98 || A remarkable ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. It has a unique fruitiness that makes it complementary to modern hop varieties. See [[Kveik]] for more information. '''Available to homebrewers'''. MTF notes: recommended fermenting at the higher temperature range. Visual fermentations characteristics are unique: long lasting krausen even after fermentation has finished <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1271389199555958/?comment_id=1276208425740702&reply_comment_id=1276325829062295&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Conversation with Adi Hastings on MTF regarding HotHead. 04/02/2016.]</ref>.
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| Voss Kveik (OYL-061) || Another [http://www[Kveik#Sigmund_Gjernes.garshol.priv.no/blog/264.html kveik strain from Voss, Norway27s_Voss_Kveik|Sigmund Gjernes's Norwegian farmhouse brewery]]. See this [http://www.garshol.priv.no/blog/291.html Lars Garshol blog article as well for this yeast's history]. || 75-82 || Medium || 68-98° F (20-37° C) || A traditional Norwegian “kveik” strain from the farmhouse brewery of Sigmund Gjernes in Voss, Norway, this strain (like OYL-057 HotHead) is capable of fermenting across a broad temperature range with little change in flavor profile. Voss Kveik is non-phenolic and produces a beer with moderate citrus notes. It would pair very well with citrusy and fruity hops. This strain is not fast at the low end of the range so don’t be afraid to pitch in the middle to upper part of the temperature range. '''Available to homebrewers'''. The Voss kveik was originally a blend of at least 3-4 strains, however only one strain was cultured by Omega <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1207326749295537/?comment_id=1207856785909200&reply_comment_id=1207859749242237&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner and Lars Marius Garshol on MTF. 01/04/2016.]</ref> See [[Kveik]] for more information.|} ===[[Propagate Lab]]==={| class="wikitable sortable"|-! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes|-| MIP-211 Belgian Ale I || || Mid - High 70's || Med || 68-78 || Produces subtle banana esters <ref name="propagate_website">[https://www.propagatelab.com/yeastlibrary Propagate Lab website. "Yeast Library". Retrieved 11/18/2018.]</ref>.|-| MIP-212 Belgian Ale II || || Mid - High 70's || Med || 68-78 || Slightly phenolic and works best in higher alcohol beer <ref name="propagate_website" />.|-| MIP-213 Belgian Ale III || || Mid - High 70's || Med || 68-78 || Produces stone fruit esters such as plumb; recommended for dubbels and quads <ref name="propagate_website" />.|-| MIP-220 Belgian Dwarf Ale || || Mid - High 70's || High || 68-78 || Produces a wide range of esters and phenols depending on fermentation temperature. It's a versatile yeast and ferments fast <ref name="propagate_website" />.|-| MIP-231 Belgian Wit Ale I || || Mid 70's || Med || 65-74 || Produces pear and red apple esters <ref name="propagate_website" />.|-| MIP-232 Belgian Wit Ale II || || Mid 70's || Med || 63-74 || Produces clove/white pepper phenols <ref name="propagate_website" />.|-| MIP-310 Daffodil Saison || Somewhere in France || Low 70's || Med || 63-74 || Produces a minerality, tastes dry <ref name="propagate_website" />.|-| MIP-340 Voss Kveik Isolate || [[Kveik#Sigmund_Gjernes.27s_Voss_Kveik|Sigmund Gjernes's Norwegian farmhouse brewery]] || Mid 70's || Very High || 63-100 || Neutral in flavor, with an orange aroma <ref name="propagate_website" />.|-| MIP-350 Biere-de-Garde || || || || |-
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| Fehu Nordic Yeast Pitch || [[Kveik|Framgarden Kveik]] || 77+ || Low-Medium || 72-95 || Single strain from Framgarden kveik. A tasting panel noted flavors of pineapple, candy, and perhaps Riesling-like flavors, along with other pleasant, but difficult to describe flavors at both at normal (~72F/22C) and high fermentation temperatures (~95F/35C). 200 billion cells <ref name="sleight_website" />.
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| Gebo Nordic Yeast Pitch || [[Kveik#Sigmund_Gjernes.27s_Voss_Kveik|Sigmund Gjernes kveik's Norwegian farmhouse brewery]] || 77+ || Low-Medium || 72-95 || Single strain from Sigmund Gjernes kveik. A tasting panel noted flavors of orange and other tropical fruit when fermented at ~80°F/27°C with a clean finish. This strain is not very flocculant and should be great to use to add tropical notes to a NEIPA or another style. There are more experiments in progress to characterize the strain further and determine optimal pitch rates <ref name="sleight_website" />.
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| Sowuli Lithuanian Yeast Pitch || [[Kveik|Simonaitis]] || 75+ || Low-Medium || 72-95 || A tasting panel noted flavors of marmalade, stone fruit, and peach, with a hint of pepper at high temperatures (POF+) along with other difficult to describe flavors at both at normal (~72F/22C) and high temperatures (~95F/35C) <ref name="sleight_website" />.
| 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.
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| Sigmund's Voss Kveik || [[Kveik#Sigmund_Gjernes.27s_Voss_Kveik|Sigmund Gjernes's Norwegian farmhouse brewery]] || 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_id=1230867930274752 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. 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>.