Yeast bay wallonian farmhouse vs. Wyeast 3726

[TWAL]

Anyone tried the Yeast Bay Wallonin Farmhouse yeast that is familiar w/ Wyeast 3726 ?

From Yeast Bay's description it sounds to be quite similar if not the same culture.

They advertise a little better attenuation but I think Wyeast numbers are low.When I've used the 3726 my beers were closer to Yeast bays numbers. I got my beers easily down to 1.006 from 1.050 w/ the 3726 ( Apparent Attenuation of about % 88 ) All malt no adjunct.

From Wyeast -


Temp. Range 70-84°F (21-29°C)
Attenuation 74-79%
Flocculation medium

From Yeast Bay -

Temperature: 72-80+ ºF
Attenuation: 81 - 88%
Flocculation: Medium

They both describe the yeast as "balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish".

It would be great to find a year round source for this strain,I love the brewery from which it is (reportedly) isolated from,even if it's not that brewery I love this as my Saison yeast.

 

[TWAL]

Has anyone used the yeast bay strain at all ?

 

[tagz]

IME not similar at all, but I may have just had a bad experience with Wallonian. I've been propagating 3726 for more than a year now. It's a solid saison yeast that throws banana at low temps and musty, spicy grapefruit-like flavors at high temps. It also tends to kick more interesting flavors at high gravities and in the presence of American hops. The wallonian finished super dry and wine-like for me. I didn't get any of the earthy funk and I fermented in the suggested range. It was sharp from the low gravity and very vinous. But other people have had good success with it so take that with a grain of salt.

 

[TheDPR]

Has anyone else tried TYB Wallonian strain?

I too am interested in it, but am a little uncertain based on some of the reviews I've read. I want something earthy without having to fuss with the Dupont strain or wait on a Brett strain to do it's thing.

 

[m00ps]

Definitely not the same culture

WY3726
- more of a balance between spice/fruit, bit more spice to me at least. Average saison-level attenuation. mild rustic character

YB Wallonian Farmhouse
- very spicey-ester geared. Very high attenuation. A bit earthy, but not "funky" to me. The yeast character doesnt pop too much, it seems to meld with the malt flavors

Ive got a thread that may help you pick a saison yeast here

 

[TheDPR]

Definitely not the same culture

WY3726
- more of a balance between spice/fruit, bit more spice to me at least. Average saison-level attenuation. mild rustic character

YB Wallonian Farmhouse
- very spicey-ester geared. Very high attenuation. A bit earthy, but not "funky" to me. The yeast character doesnt pop too much, it seems to meld with the malt flavors

Ive got a thread that may help you pick a saison yeast here

Have you done Wallonian by itself or the only as part of a blend as you listed out in your thread?

Your description sounds like what I'm going for (rye saison with only Saaz hops).

 

[m00ps]

Have you done Wallonian by itself or the only as part of a blend as you listed out in your thread?

Your description sounds like what I'm going for (rye saison with only Saaz hops).

First time I used it on its own. But I also always taste the fermented starter wort to try and get a feel of the each yeasts character. I get maltier flavors from it (relative to other saisons) in both the actual finished beer and the starter wort

 

[ryanmbeal]

Just now tasting my first Wallonian Farmhouse saison...

• The yeast definitely lends some earthy/spicy notes and some phenols that remind me of smoke but not quite exactly. Also some herbal notes that kind of remind me of bitters but much milder.
• Definitely a dry finish that some might say lends itself to slightly tart, mine did not finish overly dry, 1.008.
• I agree with the previous comments that it accentuates the malt. Part of that may be that it has some of the full/slick mouthfeel that I also get from 3711.

Nice yeast overall, for my tastes I'm thinking I'd like it in a slightly stronger, maltier, Bier de Garde.

So what brewery is this strain allegedly from?