Gus_13
Cul de Sac Brewer
Just got 2x Farmhouse Sour, 2x Dry Belgian and 1x of the Amalgamation to try out. The mélange was still there when I just ordered. It took a second for the out of stock to go away.
I think we ALL need more carboys!
Who scarfed up all the Mélange already this morning????
No one? They didn't go up until 12 pm PST
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Placed my order 5 minutes after the sale went up. I only got one of the pre-sale yeasts, the Farmhouse Sour Ale, but I also ordered the Vermont, Willonian, Funktown, and the Saison Blend. Anyone have experience with any of these? Until I saw this thread today, I was unaware of the yeast bay. Thanks everyone and happy brewing!
Has anyone done anything with the Amalgamation blend? I plan on doing something of a wit bier style and adding some citrus similar to Crooked Stave style.
Amalgamation is one of their new blends that they just released recently, so not sure you'll find much information with respect to people who have brewed and tasted their finished beers. They also sold out pretty fast, so probably only a small number of people got any.
They did just post new stock of everything according to their Facebook page, so hopefully more people will grab some and start experimenting with it (and share the results!).
So this is my first batch with the Wallonian Farmhouse Ale strain. This thing went from 1.064 to 1.000 in two weeks. It's been in the bottle for 6 days and it's tasting great. It's lemony, tart, hint of spice and a hint of funk. The funk is more along the lines of old/dusty type aroma and flavors similar to an aged Saison or Biere de Garde. Very awesome stuff. I'm ready for this to fully carb and settle out. Such an awesome yeast.
So this is my first batch with the Wallonian Farmhouse Ale strain. This thing went from 1.064 to 1.000 in two weeks. It's been in the bottle for 6 days and it's tasting great. It's lemony, tart, hint of spice and a hint of funk. The funk is more along the lines of old/dusty type aroma and flavors similar to an aged Saison or Biere de Garde. Very awesome stuff. I'm ready for this to fully carb and settle out. Such an awesome yeast.
Just curious what temp you fermented at? I used this strain earlier in the year on a Bier de Garde and although it came out very nice the flavor was different from what you describe. Not tart at all. I fermented at 64.
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Pitched Farmhouse Sour and Melange yesterday after brewing a 12gal blonde 1.054 wort. Farmhouse Sour has taken off at 74F and is absolutely raging. Melange is sitting at 70F chugging along. These fresh vials are ready to be pitched.
So this is my first batch with the Wallonian Farmhouse Ale strain. This thing went from 1.064 to 1.000 in two weeks. It's been in the bottle for 6 days and it's tasting great. It's lemony, tart, hint of spice and a hint of funk. The funk is more along the lines of old/dusty type aroma and flavors similar to an aged Saison or Biere de Garde. Very awesome stuff. I'm ready for this to fully carb and settle out. Such an awesome yeast.
One of the best Saison cultures on the market right now. Its been my house saison strains since I got it in February.
The mélange I pitched Saturday evening is chugging along. Maybe an inch of krausen. I just took mine out of the ferm chamber where I held it at 72F for 3 days to let it free rise to high 70s.
I checked mine this morning, about 24 hours after pitching, and I have about an inch of krausen, too. Primary fermentation started much quicker than on the two batches of ECY01 I have going.
Did a large split batch of saison wort and am using all the new strains. They're all chugging away pretty well. The speed with which fermentation has taken off in all of them might also have to do with the fact the vials are all very fresh.
If anyone is interested in the Amalgamation blend, you can follow my progress with it on my blog. I just pitched it yesterday and will continue to update it along the way.
http://www.revivalbrew.com/2014/09/brewing-with-amalgamation-brett-super.html
Might be difficult to draw any specific conclusions solely about the Amalgamation blend given the other Brett you're using, but excited to hear how it plays with the Brett Trois!
I am fermenting the majority of the batch with Brux, but the amalgamation is fermenting one gallon all by itself. Sorry if I didn't make that clear in the post.
It will be nice to do a side by side with the Brux and amalgamation blend.
Are you guys doing starters with the YeastBay blends? I haven't tried any of their product yet, but I read this on their site.
"Due to significant variation in growth rates among Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus, starter cultures are still not recommended for complex blends containing multiple types of organisms due to the risk of significantly altering the proportions of the blend which may produce significantly different character than intended."
I ran some calcs and I would need appx 12 vials of 30day old Farmhouse Sour Blend to ferment a 1.07 wort. I figured it at 30 day old as a safe bet between manufacture and brew day, so appx 40b cells per vial and I need 250b+ for the beer.
So what I'm getting at, I haven't used various organism blends before and I'm curious if everyone just makes starters or buys multiple vials or a combination of both.
Thanks!
So, kind of the opposite of their website. Sounds like I would still need multiple vials. 2 vials would get me where I need to be with a 2l starter. Otherwise, a stepped up starter would grow the sacch way more than the LAB.
I wish they would put higher cell counts in the vial. Of course, I wish WL would also use higher counts.
Food for thought, thank you for posting that.
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