13,600
edits
Changes
updated notes on Roeselare with hints to help increase acidity
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| 3278 - Lambic Blend || 70-80 || Varies || 63-75 || Belgian style ale strain, a sherry strain, two ''Brettanomyces '' strains, a Lactobacillus ''Lactobacillu''s culture, and a ''Pediococcus '' culture
|-
| 3763 - Roeselare Blend || 75-80 || Varies || 65-85 || Belgian style ale strain, a sherry strain, two ''Brettanomyces '' strains, a ''Lactobacillus '' culture, and a ''Pediococcus '' culture. Takes 14-18 months to develop acidity. Keep IBU under 6 for more acidity. Re-use the yeast cake for greater acidity in future batches. Adding fruit after the beer has aged for a few months will help increase acidity due to LAB fermenting the new sugars <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167494399945439/?comment_id=1167503429944536&offset=0&total_comments=6&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Shawn McBride, Dan Pixley, and John Bradley on MTF regarding getting more acidity with Roeselare. 10/22/2015.]</ref>.
|-
| 3203 De Bom || 70-75 || Varies || 80-85 || Under optimum conditions, beers can be ready for consumption in 1-2 months. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point) .
| 3209 Oud Bruin || 70-80 || Varies || 80-85 || sour blend is built for dark, malt-accented sour styles – like 3763 Roeselare™ it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point).
|-
| 3191 Berlinerweisse Blend || 73-77 || Low || 68-72 || This blend includes a German ale strain with low ester formation and a dry, crisp finish. The ''Lactobacillus '' included produces moderate levels of acidity. The unique ''Brettanomyces '' strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. Private Collection for Spring 2015 (available April-June 2015).
|-
| 3031 - PC Saison-Brett Blend || 80-90 || Low || 65-80 || A blend of Saison yeast and ''Brettanomyces '' creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend. '''Available from July through September 2015'''. From Wyeast: "The 3031 blend is a couple different saison strains and a Brett c. The blend should produce a moderate Brett character is a relatively short amount of time (approx. 8-12 weeks), which should increase with age. It will do best at a fermentation temp of 65-80*F, with higher ester formation at the upper end of that range." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1155441594484053/?comment_id=1157740487587497&offset=0&total_comments=3&comment_tracking=%7B%22tn%22%3A%22R%22%7D Private correspondence between Ben Campbell Dunstan and Wyeast. 10/02/2015.]</ref>
|-
| 9097 - PC Old Ale Blend || 75-80 || Med || 68-75 || Wyeast, as part of their Private Collection series, has come out with their Old Ale Blend. Using both an attenuative strain of saccaromyces ''Saccharomyces'' and a strain of brettanomyces''Brettanomyces'', the two work in tandem to create lovely, classic British-style ales. Working particularly well in darker worts, this blend can create wonderful barleywines, old ales and strong ales. The blend creates ales with a nice fruit character and wonderful esters, and the brett ''Brett'' will work on the beer with time, bringing out pie cherry notes with the tart sourness and horse blanket flavors typical in traditional, well-aged old ales. A great strain to use when producing big beers that will develop deep and complex flavors over time! Private Collection for Winter 2015 (available Oct-Dec 2015).
|-
|}