Search results

Nick from The Yeast Bay here. Our strain is a strain of Saccharomyces cerevisiae that is as easy to clean away as most other strains. Go ahead and use your normal equipment!

No worries, a lot of commercial and homebrew folks pitch and ferment at 66-68, hold during fermentation, and raise to 70ish near the end of fermentation and see fast fermentation, good attenuation and nice water development. Cheers!

You mean Giga "Vermont IPA"! "Vermont Ale" is a Yeast Bay culture :)

Dry Belgian Ale is definitely the yeast for fast fermentations of high gravity wort. Our Northeastern Abbey is quite fast too, though we've never used it for higher gravity fermentations.

Nick from The Yeast Bay here! I would go ahead and add Wallonian Farmhouse or Northeastern Abbey, those will both provide a great character base for your next beer! Those are the two primary yeast we use in our TYB house sour blend. Cheers!

For folks interested in the funky/sour stuff, thought I'd update this thread with some of the newer cultures we're offering: TYB House Sour Blend The Yeast Bay House Sour Blend is complex blend developed over three years of isolation work, currently consisting of the following organisms: 4...

How high was the fermentation temp? This blend can typically go pretty high and a lot of the commercial folks using it are pushing it into the upper 70's.

I can guarantee you whatever Yeast Bay cultures made it into Mike's House Saison culture do not contain DuPont, though he may have added that strain through the course of continued blending from the cultures he was adding on a rolling basis. I'm sure it's a real smorgasbord, even though the...

How did the beer turn out? Had a commercial brewer recently send me a beer he made with the Farmhouse Sour Ale that was really nice, barrel fermented saison with apricot!

I second this! Definitely make a starter.

Yes, I was unfortunately unable to revive a culture from either of the older bottles, always willing to give it a shot with another fresher one! I still have a bottle of each I believe, perhaps I'll give it one more shot when I have a little extra culture capacity!

Linked! Sorry about that, it's also linked on the order page for the Lochristi Blend. Here is the link by itself: http://www.theyeastbay.com/lochristi-saison

Well said Bryan, this is useful information that's worth far more than $0.02! :mug:

My supposition was that they may have branched off from a common lineage, more recently than not. Can't really speak to the isolation efforts of others, and I'm not saying we're isolating this strain, but we are currently in the process of isolating a new strain that is similar. Just posted...

Shoot me an email with the recipe in the same format as the ones on the winner's circle page and I'll get you up on the site. http://www.theyeastbay.com/winners-circle/ Congrats, by the way!

Unsurprised that Vermont Ale resembles WY1968 on the level of DNA sequence as the source material we used to isolate Vermont Ale from uses a strain that was rumored to originally have British origins. I'd say that's where the similarities start and end! WY1968 is a lower attenuator, high...

Nick here from The Yeast Bay, Thought I'd toss in the fact we actually just released some new cultures, including a number of single strain Brettanomyces bruxellensis isolates. Literally just fired out our news letter about it! All of the beta cultures below just became year round cultures...

Surprised the pH is still that high. This blend has been souring pretty aggressively at those conditions. My only thought is that the IBU was higher than calculated and that's likely inhibiting the metabolism of the Lactobacillus. My recommendation would be to make some unhopped wort, get...

Nick from The Yeast Bay here. Definitely make a starter, perhaps a small one (500 mL), followed by a liter. That should get the cell count up and get the cells metabolically active. Cheers!

FYI, not the strain you think it is... I believe that's rumored to be Magic Hat. But yes, using actual Conan in a stout would be great.