Yeast Bay--offering some Brett blends

[Austin_]

Would definitely like to hear your thoughts on this once you have a chance to try it.

I'll keep you posted.

 

[Coff]

Don't want to derail too far, but what do you mean by ECY29 was a stink bomb? What's wrong with it?

I had problems with ECY29 stalling at 1.020, 2 different beers, and they were also pretty phenolic. I had over a year of experience with Conan with a culture that I built up in Nov 2012 that I kept going for a while but eventually turned on me so thats why I started using ECY29.

Al cultured from a can with an older generation of the pitch. Based on the time he got the can VeganBrewer was able to determine if was generation 15 or older. The Alchemist no longer goes above gen 10 now because the strain gets finicky, can get phenolic and the attenuation dips into the low 70s instead of 80% with the younger generations. I know this bc I emailed Al when I cultured Conan and offered to send it to him but he said he had a can of Heady and would culture it himself.

/derail

 

[metic]

Here's the response I got about cell numbers in the saison/brett blend.

All Brett strains/blends are ~ 2billion per vial, as on the website Policies and Product Info page. The mixed cultures vary and are listed on the product page, though I realize I neglected to list for the saison/Brett. I'll do that now. It's approximately 58 billion cells/vial.

 

[sweetcell]

Here's the response I got about cell numbers in the saison/brett blend.

nice. i'm assuming that's 98-99% sacch, with just a touch of brett.

can't wait to hear of people's experiences with these yeasts & bugs, especially the brett blends. i'm looking to replace my house brett blend with something new.

 

[Thorpe429]

nice. i'm assuming that's 98-99% sacch, with just a touch of brett.

can't wait to hear of people's experiences with these yeasts & bugs, especially the brett blends. i'm looking to replace my house brett blend with something new.

I ordered pretty much everything they were offering and am going to build up the three individual Brett blends for later use. As for the rest, I'll be doing two split batches this weekend and next and will make sure to report back:

1. Vermont Ale and Funktown: Split 10-gallon APA/IPA batch and will bottle the Funktown once it has reached an acceptable gravity.

2. Wallonian Farmhouse, Saison Blend, and and Saison/Brett Blend: Split 7.5 gallon batch 3 ways. Will keep the recipe pretty basic to let most of the character come from the yeast.

 

[Coff]

I am brewing 15 gallons of my Rye Saison this weekend and plan to use all 3 of the Brett blends split off into separate fermenters in secondary should be bottled within 6 weeks. I will report back here and on my blog with the results.

 

[Fermented_minds]

I am brewing 15 gallons of my Rye Saison this weekend and plan to use all 3 of the Brett blends split off into separate fermenters in secondary should be bottled within 6 weeks. I will report back here and on my blog with the results.

Very excited to see the results. I've never met a Brett'd saison I didn't like! There are just so many flavor compounds in the beer for the Brett to work with, it's hard to go wrong.

Good luck!

 

[metic]

Mine arrived today. Brewing a 1.044 spelt saison (70% pils/30% spelt) with the brett/saison blend this evening. The temperature range listed for this blend is pretty low for a saison: 66-72. I think I'll keep it within that range for at least the first day or two, then let it finish up at room temperature.

 

[tagz]

Subbed. Excited to hear about these strains.

 

[blizzard]

Mine arrived today as well. Huge aroma when I opened the baggie, although I don't think anything spilled. I'll be sure to sanitize the outside of the vials really well before pitching, just in case.

 

[Thorpe429]

My vials arrived yesterday as well. I'll be using three of them this weekend in a split saison, and will also get the Brett strains going in quart mason jars for future use.

 

[Coff]

Is it safe to assume the Wallonian Farmhouse is a Dupont strain? I saw on Reddit biobrewer mentioned that there would be a Wallonian II soon bc that brewery has a bunch of good strains.

 

[Austin_]

I don't think it is the Dupont strain judging by the description. It says spicy and smoky, which makes me think Fantome. Temp range is too low for the Dupont strain. Could be Vapeur, but I'm leaning towards Fantome. I got my vial in yesterday and might brew something with it next week.

 

[blizzard]

I don't think it is the Dupont strain judging by the description. It says spicy and smoky, which makes me think Fantome. Temp range is too low for the Dupont strain. Could be Vapeur, but I'm leaning towards Fantome. I got my vial in yesterday and might brew something with it next week.

Agreed. I wouldn't say Dupont, mostly because it is already very easy to get yeast with a good Dupont-like flavor and this company seems to focus on strains that are not yet commercially available. Fantome is a good guess, but agree it could be something else.

 

[Coff]

Good points, just speculating. Fantome makes a lot of sense.


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[masonsjax]

So anyone got a beer finished using the Vermont Ale yet? I've been trying to get my hands on Conan for a while now, but all known sources are perpetually sold out. I've heard the ECY version is no good anyway. The Yeast Bay seems the most likely to pan out, whenever they restock, but I'd like some confirmation that it's good before buying.

 

[Fermented_minds]

So anyone got a beer finished using the Vermont Ale yet? I've been trying to get my hands on Conan for a while now, but all known sources are perpetually sold out. I've heard the ECY version is no good anyway. The Yeast Bay seems the most likely to pan out, whenever they restock, but I'd like some confirmation that it's good before buying.

They are restocking today at 4 PM PST, according to their Facebook page. Their Facebook also contains some reviews and info on the strain if you look through the post.


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[IslandLizard]

They are restocking today at 4 PM PST, according to their Facebook page. Their Facebook also contains some reviews and info on the strain if you look through the post.


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Damn, has FB become the newest news center? Or is moving operations there the latest trendy fad? As you can tell I'm way behind on social networking, and really don't have time or care for any of it.

Thanks for the HU. I'm curious to see what they've added.

 

[masonsjax]

I don't have a facebook. I think my wife has it, I'll see if I can use hers.

 

[Coff]

Facebook is a great marketing tool and an even better way to interact with customers. This isn't anything new really, business have been doing this for a while. You shouldn't need an account to be able to look at their page.

I doubt they are adding anything new today, I think its just a restock thing since some people couldn't get Vermont Ale.

 

[thefost]

Yeast bay just restocked, got me some Conan =)

 

[masonsjax]

Guess I missed it. I was driving home, checked as soon as I got out of the car at 7:20 and everything was available except Conan. Gah!

 

[Fermented_minds]

Guess I missed it. I was driving home, checked as soon as I got out of the car at 7:20 and everything was available except Conan. Gah!

The Facebook page indicates on one of the most recent posts that they'll be getting about 200 Vermont Ale next week, and that there'll be an order limit of two Vermont Ale per order. Better odds for everyone!

But, to stay on topic with the thread, all of the Brett blends and the Saison/Brett are available!

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[laxsoccerguy]

What are people fermenting the Saison Blend at?

 

[metic]

After talking to them, I've been starting at 68 and raising to 72 after a day or two. They said it should perform well in this range, and I think they hadn't tested it much at higher temps

 

[Coff]

I am following a similar fermentation profile on a beer with the Wallonian Farmhouse right now. I pitched at 64f free rose to 72 after 36 hours then I bumped it to 75 where it has been for the last 5 days.

 

[FATC1TY]

Gonna sub into this and see what people are getting from the brett strains.

I'm interested in them, but want to know what strains people are using with certain grists and styles.

 

[metic]

I just transferred by second batch with the saison/brett blend to secondary. Its gone from 1.045 to 1.003 in a week, and it tastes delicious. The description on the site is spot on: "a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer". It blends really nicely with the sterling and halleratuer hops I used in this batch. No sign of the brett, but its only a week old. I'm reusing the yeast cake at least one more time to make something like Prairie's 'Merica---I think the ester profile will also blend well with the Nelson Sauvin hops.

 

[FATC1TY]

I just transferred by second batch with the saison/brett blend to secondary. Its gone from 1.045 to 1.003 in a week, and it tastes delicious. The description on the site is spot on: "a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer". It blends really nicely with the sterling and halleratuer hops I used in this batch. No sign of the brett, but its only a week old. I'm reusing the yeast cake at least one more time to make something like Prairie's 'Merica---I think the ester profile will also blend well with the Nelson Sauvin hops.

report back on the nelson when you do it.

I was thinking of using this in a saison I do. Nelson single hopped Saison with GNO's in it. Has a white wine/berry like nose and flavor. I'm thinking the beer would age great with the Brett.

 

[chad_]

Fatcity, what's your hopping rate for your Nelson saison? And what does gno stand for? Thanks!