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With The Yeast Bay Vermont Ale, we recommend fermentation at 66-68 F, and then letting it rise to 72 F as fermentation winds down. That should get you around 80% apparent attenuation on the first generation. Cheers!

Great to hear it worked out well for you. Our Saison II has been a big hit with the homebrewers and commercial folks. You should give some of our Brett strains a go in secondary after Saison Blend II fermentation. We did a panel with all of our Brett blends following Saison II and Wallonian...

I exclusively use USPS for The Yeast Bay shipments. The tracking info isn't as good as UPS, but the shipping in almost all cases is WAY faster than UPS Ground. Plus, with UPS Ground, the package spends a majority of time in a non-climate controlled truck as opposed to USPS Priority which goes...

I knew I saw the term "vitality starter" somewhere before. It wasn't on Marshall's Brulosophy site, which is actually a very nice source of information, I think it was actually in the Water book. Now that I see the definition of a vitality starter as a starter that is essentially run for a very...

Don't know about you, but I think it's pretty much the same amount of time and energy for me to make a 500 mL "vitality starter" (?) as a 2 L "full blown" starter. Also unclear how pitching a bunch of cells into very little wort for a "vitality starter" actually helps yeast health. This...

It's been 3 weeks! How's it tasting all carbonated?

Lol. I can relate! Every post I see regarding The Yeast Bay Funktown Pale Ale refers to it as Funkytown Pale Ale. I've considered changing it...

Nick from The Yeast Bay here. You can see this thread and PM some of the respondents if you want more info on our Melange Sour Blend: https://www.homebrewtalk.com/showthread.php?t=562339 There are some other reviews I believe you can find if you Google it. Cheers, and I hope the culture...

You have my blessing...:ban:

Overpitching could be a potential issue with respect to the final yeast character of the beer, but the pH drop shouldn't have a really negative impact on Brett. In Fact, there is research to suggest it can be beneficial from an attenuation perspective for some strains...

Given the description, I can't imagine WLP095 is Conan. Without getting into specifics, no, White Labs will not sell my strains under their WLP label, we will always use a co-branded label for my products with The Yeast Bay logo on the label front face with a "produced by" section for the White...

Unless you're working in a completely sterile environment with all sterile equipment, there is, in fact, a very real possibility of yeast contamination. From all the structured experiments I've seen by actual scientists in places like the Milk the Funk group, it is unlikely that any Lacto will...

I like your style. I'm not a huge fan of much detectable bitterness in sours, but I love some good Galaxy/Citra/Amarillo/Centennial dry hopped aroma!

Glad our Melange blend is working out so well for you. Both the Melange and the Farmhouse Sour Ale can produce some pretty quick turnaround sours with good complexity. You have a couple options here. My recommendation would be to bottle half if you think its ready, but keep it at cellar...

Glad the White Labs packaging is slowly phasing into a breathable type to vent buildup of gas. Very excited for TheYeast Bay to get into the new packaging. While the vials sometimes had gas buildup, the one nice thing about the vials was that you could vent to them and then close it back up...

65 F is a little on the low end for almost all of the yeast and bacteria in the blend. I'd definitely suspect it would take longer to get going at any temp below 68-70 F. Bump it up if you can and you'll see activity and gravity changwon short order. Cheers!

I always recommend people to still use yeast past the "best by"date, as it is certainly still good. A simple starter is typically all that's needed to get the yeast back in shape and build up some new cells. At The Yeast Bay, we heavily discount vials that are past the "best by" date, and...

Definitely could be from pitch rate (there are fewer cells in the blend than in our Sacch only blends), but I agree that medicinal sound like it could also be chlorophenols. Also, neither strain is the French or DuPont strain. We try our best to stay clear of the cookie cutter yeast company...

This is Nick from The Yeast Bay. If you want some info on the Saison Blend II, reply to this thread to Tracy: https://www.facebook.com/theyeastbay/photos/a.1457102657847115.1073741828.1455112111379503/1689648801259165/?type=3 She's used a lot of our products and has a lot of insight into...

No idea, though I'm pretty positive there was no bacteria. All I know is I streak out any culture I get from anyone regardless of whether it's claimed to be a pure culture. I want to know that what I'm evaluating is a pure source and will be consistent.