Search results

Well, I can't speak for anybody else, but owning your own yeast company (The Yeast Bay in my case) definitely makes people more likely to want to send you yeast to try out and evaluate!

Lars sent me some of this as well about a year ago. Once I streaked it out and isolated what are pure strains I gave some to a friend and am now just getting around to using it and testing myself. Very excited!

Very nice! Do you have the recipe? We're adding a "winners circle" section to the website with recipes for people who placed in sanctioned competitions. Would love to see yours. You can also email it to me at [email protected] with your name, comp, and place. Cheers!

You're only missing one from The Yeast Bay. It's our new Saccharomyces cerevisiae single strain, Midwestern Ale. Very well done on the chart though!

Thought we'd drop line here and let you all know we're all restocked with the funky/sour stuff on our website. We also started doing wholesale in the US, and a lot of the stores that started carrying us are stocking the sour/funky yeast. We started listing the stores that carry us on the Find Us...

If you want even more input on this, request to join the Milk the Funk group on Facebook. It's a whole lot of kettle sour talk all the time! Lots of good information if you're venturing into kettle sour territory. Jay Goodwin also interviewed someone on the Sour Hour (I forget the specific...

Instead of blending with a clean beer, my recommendation would be to make some stock funky Brett beer, and use that to blend with the sour. You could probably make some really characterful beers that way. I've been working on a Yeast Bay yeast blend for this kind of Funky Stock Ale, something...

Farmhouse Sour Ale is a higher attenuator, but I've never seen or heard of it getting down to 0.980. Have you checked your hydrometer in distilled water recently? Typically it's around 1.002-1.004 at terminal gravity. Glad you're enjoying it though!

BGBC, glad the Farmhouse Sour Ale is working out for you! Some commercial Brewers likes the base saison blend so much, we created Saison Blend II which is a new product available to anyone now. I actually had a chance to taste through some barrels at a larger brewery in the area that uses the...

Correct! So called "proofing" the yeast is also a good reason to run a starter.

White Labs is the contract manufacturer for my company The Yeast Bay, so I want to make sure no one thinks I'm speaking on behalf of White Labs, because I'm not. I definitely respect Chris' opinion and what they have seen work for their products, the guy's a yeast stud. However, when people ask...

Some lager strains can be a little slow to start, but what you saw is quite a long time. I know for The Yeast Bay I specifically chose our Hessian Pils and Franconian Dark Lager because of their propensity to start very fast and even at very low (45 F) temperatures. Perhaps that specific...

My advice with sours is once terminal gravity is reached, taste periodically to determine when the flavor matures to the point you want it to. Really hard to put a hard date on it. Our Farmhouse Sour Ale and Melange haven't produced copiously hi amounts of diacetyl in our experience, but yes, If...

Recipe looks pretty good to me! As I mentioned a moment ago in another thread, I was at Rare Barrel on Tuesday chatting with Jay and we tasted through a couple barrels of their golden base fermented with the Farmhouse Sour Ale. It was quite good and I think the organisms took well to that wort...

Hell ya, do it. Tim and Connor are doing great things. I was actually up at Rare Barrel on Tuesday chatting with Jay and we tasted through a couple barrels of their golden base fermented with the Farmhouse Sour Ale. They were delicious and souring well in spite of being relatively young...

Good I think! Tim said its coming along and I believe it recently went into barrels, though not a huge amount of Brett character development yet. Was supposed to get over to Cellarmaker to grab something else last week and was excited to taste, but got busy with preparation for an interview and...

Mid-70's will definitely work for Melange Blend. I've been more in the 70-72 range and it works well. At something like 6 or 8 weeks it was approximately at pH 3.30. I am inclined to believe that sour beers achieve a better balance between sourness and Brett character when done at lower...

I can assure you there is not one strain in ANY of those bottles. Fantome bottles, from my extensive experience of streaking them out, are absolute microbial zoos. Most plates I've streaked from Fantome bottles look like something out of a horror film, and many times look more wild that the...

Hell Ya. I have a Melange fermented wort, half on Apriums + oak and half on dried cherries soaked in cabernet sauvignon + oak. Happy to trade those too!

Sounds interesting. I'd be down for a couple bottles if you'd be willing to trade for some yeast!