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Old 11-01-2014, 03:13 AM   #221
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Just stumbled on this thread. I haven't really looked too hard (or at all), but I've kept myself isolated to Wyeast and White Labs to date. It's good to know there's other sources out there. Although it appears that The Yeast Bay is associated with White Labs, it's definitely something different than what I've seen before.

I'm about to do my first sour ale, and I was planning on using Roeselare + some extra Brett. Does anyone have experience with the Mélange - Sour Blend from The Yeast Bay? Is it something to be exited about? Should I consider special ordering the Mélange over the Roeselare?

Also, looking at their site and flipping through the first few pages of this thread, am I correct in assuming that their Vermont Ale is an isolate from Heady Topper?

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Old 11-01-2014, 03:35 AM   #222
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Hey TAK I saw that you mentioned the melange blend and I have used it in the recently and I defiantly like the flavors and aromas that are developing in my oud bruen. I also have used the yeast bays brett blends with great results.

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Old 11-01-2014, 03:53 AM   #223
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Originally Posted by GutBaron View Post
Hey TAK I saw that you mentioned the melange blend and I have used it in the recently and I defiantly like the flavors and aromas that are developing in my oud bruen. I also have used the yeast bays brett blends with great results.
How recently have you used it? I like an assertively sour beer, and really appreciate some funk. My SWMBO really likes up-front sour. Does the Melange deliver on acidity, or can you tell yet?
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Old 11-01-2014, 04:05 AM   #224
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I was able to tell acid after 9 weeks also I believe the melange blend has 6 different brett types and lactobacillus brevis which is a quick souring lacto and hop tolerant.

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Old 11-01-2014, 04:14 AM   #225
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Funny, I just started an oud bruin with Melange, too! I've gotta say I'm pretty happy with it, it's only been going for five days and has already attenuated quite nicely (1.052 to 1.013) and has noticeable souring and the beginning of some nice funky notes. Obviously it's still MUCH too early to say how it will turn out -- and I'm only just now getting into brewing sours, so not particularly experienced with the process -- but it seems to be working well so far.

(I'll add that I took their recommendation and brought the temperature up to the high 70s once I saw active fermentation, which took about 24 hours to get visibly going, since I like my sours pretty assertive and acidic as well.)

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Old 11-01-2014, 08:07 PM   #226
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Default Yeast Bay--offering some Brett blends

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I was able to tell acid after 9 weeks also I believe the melange blend has 6 different brett types and lactobacillus brevis which is a quick souring lacto and hop tolerant.

Had a similar experience with Yeast Bay's Melange blend in low IBU pale wort with good sourness and some funk when I sampled at about 7 weeks. Did a lambic-style turbid mashed beer a few weeks back and used the Melange blend in that as well. I haven't tried it yet as it's only been a few weeks, but I suspect the sourness will develop a little more slowly as a result of the turbid mash. We shall see!


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Old 11-20-2014, 08:06 PM   #227
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Anybody tried to pitch amalgamation directly with no starter?i wanna do a 100 % brett IPA and i dont want to unbalance the bland. thank

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Old 11-23-2014, 04:40 PM   #228
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Anybody tried to pitch amalgamation directly with no starter?i wanna do a 100 % brett IPA and i dont want to unbalance the bland. thank
The website indicates 2 billion cells/vial, so that's a massive underpitch for primary fermentation with no starter. I would definitely make a starter if you can. While it's a blend of multiple organisms, it's only Brett, so I'm not sure they will grow at terribly different rates anyway in the same starter, given the same conditions. If you're worried about proportions, don't. You'll be good. Build up that population and ferment away!
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Old 11-23-2014, 11:02 PM   #229
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Soo many yeast & bacteria strains/blends and so little time to brew and drink them all!
I just got a starter going of the amalgamation that I'm going to do a "quick sour" type beer with pitching the lacto B from TYB in for a day or two then the starter of the amalgamation into that after. I'll be dry hopping it with something (haven't decided yet) depending on how it tastes.
I also picked up some malange which I'll be using to do a tart of darkness type thing. Looking forward to it!!!

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