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At least with our isolate, The Yeast Bay Vermont Ale, we have definitely found that the ester production and attenuation are maximized starting anywhere from 64-68F, and then ramping up to 70-72 F as fermentation finishes off. Glad our Vermont Ale worked well for you!

My recommendation: Bob's unsweetened coconut. In a non stick pan, toast until golden brown. Allow to cool, add to your beer in a sanitized hop bag, and let it hang for about 5-7 days.

Brett doesn't need a lot of sugar to do its thing. It's more about how it modifies the existing flavor profile components to build new ones. I'm sure it'll be great!

Excited to hear about how the Wallonian turns out for you with Brett. That's how I've seen a lot of commercial Brewers using it (had a number of phenomenal beers from Odd13 Brewing along that track) and they're getting great results.

Glad to hear the cultures are working out for you! I agree on the rhubarb, good strawberry character. If you want to maximize the strawberry, you should give the Lochristi Blend a shot!

There's a simple answer to that ponderance. With all of the small yeast labs popping up, many trying to focus on sour and funky offerings, ECY is no longer the only show in town when it comes to unique yeast. I can't speak for any of the other labs that have popped up in recent years (Omega...

White labs just finished the banking. Any stores that carry our products can get it wholesale now with their Yeast Bay order. It is also on the Yeast Bay website for purchase by US homebrewers. Cheers!

Sounds like a good plan. Those Beatification dregs are loaded with goodies. I have some beatification from the last release and it is getting damn sour even at cellar temperature. Isolated some lacto from there and it's some pretty potent stuff!

I think that's a good plan if your looking for some tartness but nothing too sour like pH 3.1-3.2. I'd maybe for with 7-8 IBU though, especially if you aren't fermenting at an elevated temperature which will also help keep the LAB active.

The Yeast Bay strain will be available to anyone who buys wholesale vials from us in Europe. I just spoke with White Labs about it and the banking is going very well, so I'm guessing no more than a couple weeks before White Labs produced culture is available to both homebrewers and craft brewers.

The Voss Kveik strain is ultra floccant, and creates massive flocs especially during propagation. We actually banked the strain (thanks Lars!) with White Labs recently for The Yeast Bay, and should have some White Labs propagated product for homebrewers and craft brewers soon. In the mean time...

Well, the yeast is the same that was in the vials, so I can't imagine that's the issue. This should be even easier to break up though as you can squeeze the very bottom of the pouch to break it free. I guess all I can say is if it's stuck, keep shaking! You'll resuspend it eventually. It's...

That would likely be from the Brett cultures which make up a majority of the volume, but I can definitely tell you it's not from acetobacter. We don't use acetobacter in any of our cultures, and it's a contaminant that White Labs screens for.

Honestly, I think you do yourself a slight disservice by "backwashing" the cap and vial or the new package. All you're doing is introducing more transfers for a negligible number of cells (probably for at most a measly 10-20 million cells) that will have no effect on the final cell concentration...

Glad we could bring a little extra holiday cheer to you this season :mug: I think there were 15-20 out of about 100 packages that got one from the shipments we sent out on 12/28. Hope you enjoy the free vial!

Glad to hear the Amalgamation Brett Blend is working out so well for you. You certainly can make great beers with the kitchen sink approach especially with dregs, I've just had a lot that are kind of muddled in their flavor profile. Nothing really stands out, no continuity of flavor/aroma...

Hi, this is Nick from The Yeast Bay. You certainly can combine as many pitches as you want to create a blend. Only one word of caution on that: while increasing organismal diversity ca create complexity, more strains is NOT always better. We carefully crafted our Amalgamation blend over many...

The Yeast Bay vials are the same as White labs vials, and soon to be the new White Labs Pure Pitch packaging. The soda blanks they use are great. They are super economical, and are clearly meant to seal well even under pressure, given their intended content once extruded is carbonated beverage...

It could also have more to do with the cheaper Nalgene rip off bottles used. I guarantee you with even a little pressure build up, those bottles will leak. Nalgene bottles are super high quality and waaaay more durable and leak-proof from my experience with them, both with yeast and in over 10...

If it's summer and your yeast is sitting in a truck boiling in the sun for 4 days as it goes across the country, it will likely get to a temperature of over 100 F for an extended period of time four days in a row, and will leak terribly from the yeast becoming very active and the pressure build...