Wyeast Private Collection
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flyangler18
Well-Known Member
They either got the number wrong or changed it on my yeast....it's 2450, not 1450.
Has anyone ever excercised the 2487 Hella-Bock strain? I've been on a helles AND bock kick and want to see what i can do with that later this year.
Tonedef131
Well-Known Member
Sweet I have been wondering about that, any info on what to expect out of the Flanders Golden ale? I will be using that Saison strain for sure.
flyangler18
Well-Known Member
Gotcha covered on that, too:
I emailed Brian Perkey about that strain in particular, and he described it as being a monster attenuator. Nice and dry, big fruit ester with apple/pear notes and a pronounced phenol to balance. He's unsure of the specific brewery/brand but says the probable city of origin is Ertwelde.
Sounds like this strain is going to be a winner, for sure.
I've got to get some of that and brew your Rye IPA.
What's the characteristics of your yeast?
Rumored that 2487 is the same as the WLP833, Ayinger strain.
Gotcha covered on that, too:
I emailed Brian Perkey about that strain in particular, and he described it as being a monster attenuator. Nice and dry, big fruit ester with apple/pear notes and a pronounced phenol to balance. He's unsure of the specific brewery/brand but says the probable city of origin is Ertwelde.
Sounds like this strain is going to be a winner, for sure.
Awesome, gonna make me a Flanders Red next month!
I don't think so. I did a quick search and thought it might. After reading a little more, doesn't seem to be.
I do plan on a Flanders Red sometime soon. I had an Ommegang Rouge last weekend and loved it. Never really cared for the sours before this one.
flyangler18
Well-Known Member
No, straight Saccharomyces. If you want a Belgian yeast with Brett, the 3789 is still available.
Very clean, very attenuative, leaves a nice full mouthfeel. Works well at temps in the upper 50s-lower 60s.
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