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From the Reddit discussion: "Bell's Yeast has been available from The Yeast Bay for several years now. It's their Midwestern Ale yeast. Makes a perfect Oberon when fermented at 69F." We never disclose the source of our strains, even if granted the permission of the brewery, and I wouldn't...

0-3 IBU and you'll get rather fast souring, above that and to upwards of 20 IBU, the beer will require more time to produce acidity as the Lactobacillus cultures will be more strongly inhibited by the presence of alpha acids.

Haven't co-fermented with anything aside from S. cerevisiae strains, so unsure if it has any inhibitory effect outside of that combination. My supposition would be that it is not POF+ from my own experiences and the fact that some commercial folks have used it in conjunction with kveik...

Unfortunately not. The Beta Cultures do not go out of WL San Diego where all of our wholesale vial and commercial pitch catalog products ship from, they are produced at small scale at my lab space in Portland, OR. I know a lot of international folks have used mail forwarding services to order...

Unfortunately I currently do not have a good mechanism to ship international for our Beta Cultures, but I am working on it!

You pretty much have to co-pitch with a stronger fermenter of maltose, M. reukaufii either doesn't utilize or very poorly utilizes maltose. The Kveiks are great, but I'm currently playing around with my Hazy Daze and Hazy Daze II blends as well.

I can definitely share, they are really great guys, and the side-by-side comparison they did is something we posted about in a newsletter we put out a couple months back. Here's what was in the newsletter: "Metschnikowia reukaufii - Since late 2018, we've worked with Oozlefinch Brewing in Fort...

Reviving this to let folks know in the coming weeks we'll be releasing this Sigmund's Voss Kveik blended with our new Metchnikowia reukaufii isolate, a new "rare" yeast that was isolated from raspberry bushes in the Berkeley, CA hills. You can click on the link above for more info on M...

Yes, really helps when propagating it, "crashing" out large quantities is a breeze. I know us yeast producers love the ease of use of this and many other kveik strains when it comes to propagation. Unlikely. Not sure about the Omega Strain, but our Yeast Bay Voss Kveik and some other Labs'...

White Labs manufactures all of our Yeast Bay cultures as well and they do not concentrate their Brett unfortunately, so for primary a starter is needed. Not a huge deal ultimately, I always recommend a starter for Brett beers anyway as pitching a starter at peak activity DRASTICALLY cuts down on...

100% this. If you use ball valves, you should get the 3 piece that are really easy to take apart. I recommend taking them apart after every single beer. Wort will get trapped in there and eventually things will grow.

Hi there, this is Nick from The Yeast Bay, I monitor all our emails closely and never received an email with this question, are you sure you sent to the right address? If I overlooked it I apologize! This particular strain is a beast, under pitching won’t ruin your beer, I have a number of...

Yeah, the vials have about 2-4 billion cells, WL doesn’t (yet) concentrate Brett. If the starter took off, I’m curious and wondering why it wouldn’t get rolling on the main batch.

Ah shoot! I assume you didn’t make a starter with the vial?

I've used it around 70 F and while I didn't collect data points throughout the fermentation, it took about 2-3 days longer to reach terminal gravity compared to similar (but different) beers fermented around 90F. Attenuation was still north of 80%.

Brewddah, How did the Brettanomyces Bruxellensis - Strain TYB207 shake out for you?

If you brew enough, have good sanitatary/aseptic technique and the fermentation the yeast was harvested from was healthy and proceeded as you would have expected, there is no reason not to reuse yeast! It's a good way to reduce the cost of a batch, it's the one thing that can be continually...

I would highly recommend getting new yeast, almost all of it is likely dead, and those that survived likely have damaged cell membranes/walls and will be very low vitality. Not worth risking an entire batch to save a couple buck. Bite the bullet and grab a new pack, you will not regret it.

This strain is a beast! Unsurprised this wasn't top cropable. Our strain of Voss (Sigmund's Voss Kveik) doesn't form much of a krausen at all, and forms massive floccs during fermentation, falling out of suspension almost immediately after! Very easy to harvest from the bottom after racking the...

A number of commercial breweries of varying size use our Midwestern Ale as a house yeast for a broad spectrum of beers. On the lower end in the mid 60's you'll get a relatively clean profile, and up into the low 70's it will crank out a pretty complex citrus profile. It's super easy to work with...