Yeast Bay--offering some Brett blends

[geoffey]

So this is my first batch with the Wallonian Farmhouse Ale strain. This thing went from 1.064 to 1.000 in two weeks. It's been in the bottle for 6 days and it's tasting great. It's lemony, tart, hint of spice and a hint of funk. The funk is more along the lines of old/dusty type aroma and flavors similar to an aged Saison or Biere de Garde. Very awesome stuff. I'm ready for this to fully carb and settle out. Such an awesome yeast.

Just curious what temp you fermented at? I used this strain earlier in the year on a Bier de Garde and although it came out very nice the flavor was different from what you describe. Not tart at all. I fermented at 64.


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[Gus_13]

Just curious what temp you fermented at? I used this strain earlier in the year on a Bier de Garde and although it came out very nice the flavor was different from what you describe. Not tart at all. I fermented at 64.


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Pitched at 68 and held there in a temp controlled fermenter for 2 days. Then I pulled it out and let it sit at room temp (72-76) for the remainder.

Even being young in the bottle mine definitely has a tart character. Not sour by any means but a lemony tartness. I'm ready to try it again but I'm waiting for it to sit in bottles maybe another week before I pop the next one.


Santé!

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[Fermented_minds]

Pitched Farmhouse Sour and Melange yesterday after brewing a 12gal blonde 1.054 wort. Farmhouse Sour has taken off at 74F and is absolutely raging. Melange is sitting at 70F chugging along. These fresh vials are ready to be pitched.

Indeed! I have some Farmhouse Sour going right now that took off pretty fast. The Yeast Bay Saison Blend seems to behave the same, so not terribly surprised at the activity. Excited to drink some of these, but not excited to wait...

 

[Coff]

So this is my first batch with the Wallonian Farmhouse Ale strain. This thing went from 1.064 to 1.000 in two weeks. It's been in the bottle for 6 days and it's tasting great. It's lemony, tart, hint of spice and a hint of funk. The funk is more along the lines of old/dusty type aroma and flavors similar to an aged Saison or Biere de Garde. Very awesome stuff. I'm ready for this to fully carb and settle out. Such an awesome yeast.

One of the best Saison cultures on the market right now. Its been my house saison strains since I got it in February.

 

[lousbrews]

One of the best Saison cultures on the market right now. Its been my house saison strains since I got it in February.

Yup I second this.

 

[joshrosborne]

Just pitched my vial of Melange into 70/30 pilsner/wheat wort that I left to cool overnight. I'm curious as to how strong of a primary fermentation this blend gets.

 

[m00se]

The mélange I pitched Saturday evening is chugging along. Maybe an inch of krausen. I just took mine out of the ferm chamber where I held it at 72F for 3 days to let it free rise to high 70s.

 

[joshrosborne]

The mélange I pitched Saturday evening is chugging along. Maybe an inch of krausen. I just took mine out of the ferm chamber where I held it at 72F for 3 days to let it free rise to high 70s.

I checked mine this morning, about 24 hours after pitching, and I have about an inch of krausen, too. Primary fermentation started much quicker than on the two batches of ECY01 I have going.

 

[Fermented_minds]

I checked mine this morning, about 24 hours after pitching, and I have about an inch of krausen, too. Primary fermentation started much quicker than on the two batches of ECY01 I have going.

I had the same experience with vials I've used. Even though the cell count is a little lower, the organisms in the Melange Blend seem to get going fast. The smell from my airlocks is also incredible! Excited to get these beers in bottles... in a year or two...

 

[Fermented_minds]

Did a large split batch of saison wort and am using all the new strains. They're all chugging away pretty well. The speed with which fermentation has taken off in all of them might also have to do with the fact the vials are all very fresh.

 

[tagz]

Did a large split batch of saison wort and am using all the new strains. They're all chugging away pretty well. The speed with which fermentation has taken off in all of them might also have to do with the fact the vials are all very fresh.

Nice. Post back with your thoughts if you can.

 

[Mpez]

If anyone is interested in the Amalgamation blend, you can follow my progress with it on my blog. I just pitched it yesterday and will continue to update it along the way.

http://www.revivalbrew.com/2014/09/brewing-with-amalgamation-brett-super.html

 

[Fermented_minds]

If anyone is interested in the Amalgamation blend, you can follow my progress with it on my blog. I just pitched it yesterday and will continue to update it along the way.



http://www.revivalbrew.com/2014/09/brewing-with-amalgamation-brett-super.html

Might be difficult to draw any specific conclusions solely about the Amalgamation blend given the other Brett you're using, but excited to hear how it plays with the Brett Trois!


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[Mpez]

Might be difficult to draw any specific conclusions solely about the Amalgamation blend given the other Brett you're using, but excited to hear how it plays with the Brett Trois!

I am fermenting the majority of the batch with Brux, but the amalgamation is fermenting one gallon all by itself. Sorry if I didn't make that clear in the post.

It will be nice to do a side by side with the Brux and amalgamation blend.

 

[Fermented_minds]

I am fermenting the majority of the batch with Brux, but the amalgamation is fermenting one gallon all by itself. Sorry if I didn't make that clear in the post.



It will be nice to do a side by side with the Brux and amalgamation blend.

You did. I missed that when I looked at the recipe. Good luck with it! Looking forward to your results.


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[MaddBaggins]

Are you guys doing starters with the YeastBay blends? I haven't tried any of their product yet, but I read this on their site.
"Due to significant variation in growth rates among Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus, starter cultures are still not recommended for complex blends containing multiple types of organisms due to the risk of significantly altering the proportions of the blend which may produce significantly different character than intended."

I ran some calcs and I would need appx 12 vials of 30day old Farmhouse Sour Blend to ferment a 1.07 wort. I figured it at 30 day old as a safe bet between manufacture and brew day, so appx 40b cells per vial and I need 250b+ for the beer.

So what I'm getting at, I haven't used various organism blends before and I'm curious if everyone just makes starters or buys multiple vials or a combination of both.

Thanks!

 

[Fermented_minds]

Are you guys doing starters with the YeastBay blends? I haven't tried any of their product yet, but I read this on their site.
"Due to significant variation in growth rates among Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus, starter cultures are still not recommended for complex blends containing multiple types of organisms due to the risk of significantly altering the proportions of the blend which may produce significantly different character than intended."

I ran some calcs and I would need appx 12 vials of 30day old Farmhouse Sour Blend to ferment a 1.07 wort. I figured it at 30 day old as a safe bet between manufacture and brew day, so appx 40b cells per vial and I need 250b+ for the beer.

So what I'm getting at, I haven't used various organism blends before and I'm curious if everyone just makes starters or buys multiple vials or a combination of both.

Thanks!

They have mentioned this on their Facebook page about making starters with blends containing yeast and bacteria:

"An aerobic stirred starter (just covered loosely with foil) for 24 hours at 68 F will favor growth of the Sacch, which is fine because they will be doing a bulk of the fermentation on the front end. You can also try the method where you split the starter and do half as described above to favor yeast and half anaerobically and warmer to favor the LAB. The big thing about making a starter with blends that have LAB in them is that you don't want the bacteria to get too active too fast. If they lower the pH too quickly at the start of fermentation, they yeast will have a tough go of it and that may lead to poor fermentation and off flavors. Hope that helps! Cheers!"

 

[MaddBaggins]

So, kind of the opposite of their website. Sounds like I would still need multiple vials. 2 vials would get me where I need to be with a 2l starter. Otherwise, a stepped up starter would grow the sacch way more than the LAB.
I wish they would put higher cell counts in the vial. Of course, I wish WL would also use higher counts.

Food for thought, thank you for posting that.

 

[Fermented_minds]

So, kind of the opposite of their website. Sounds like I would still need multiple vials. 2 vials would get me where I need to be with a 2l starter. Otherwise, a stepped up starter would grow the sacch way more than the LAB.
I wish they would put higher cell counts in the vial. Of course, I wish WL would also use higher counts.

Food for thought, thank you for posting that.

It's really the same recommendation that White Labs and Wyeast make. Seems pretty standard not to recommend a starter with any blends as a way to cover themselves if for instance it gets too warm, bacteria take over and the beer is overly acidic or does not properly ferment. I emailed to let them know they should put the recommendation on their website. They are typically very fast to respond.


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[Weezy]

I primary with a different sacc only strain in primary, then add the blend only in secondary for aging. This keeps bacteria out of my fermenters. Depending on a few things, but I may move to secondary after 3-4 days, long before primary fermentation is done.

 

[MaddBaggins]

I primary with a different sacc only strain in primary, then add the blend only in secondary for aging. This keeps bacteria out of my fermenters. Depending on a few things, but I may move to secondary after 3-4 days, long before primary fermentation is done.

That's a good plan. I could grow up the primary, then pitch the blend.

 

[Fermented_minds]

I primary with a different sacc only strain in primary, then add the blend only in secondary for aging. This keeps bacteria out of my fermenters. Depending on a few things, but I may move to secondary after 3-4 days, long before primary fermentation is done.

Definitely another option. A lot of people seem to like to ferment with something like 001/1056 and then pitch a souring blend a number of says into primary or after racking to secondary. Great suggestion.


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[Weezy]

I use 008. Clean and low attenuating.

 

[metic]

Here are some updated impressions of the beers I fermented with the saison/brett blend seven months ago. I'm not the best at describing flavours, but all of the beers have increased levels of funk since the first few months after bottling. Its fun to see the flavour profile change in fairly significant ways over time, and it works well (for me) in some of them. That said, I really loved these beers when they were young, and I'd like to try out the saccharomyces strain from this blend as a solo fermenter.

 

[MaddBaggins]

Well, I ordered a couple vials on Sunday night. They came in today. The shipping upgrade ice packs were completely melted and not cool. My wife fetched the package directly from the postman, it was not sitting outside.

Not bitching about Yeastbay, just a data point. If you live in a hot state, even right next door to Cali, the shipping upgrade may not be enough. Consider what time of year you order.

I'm going to use them and see what happens. I'll probably pick up some t-58 just in case they don't take off.

 

[lousbrews]

Well, I ordered a couple vials on Sunday night. They came in today. The shipping upgrade ice packs were completely melted and not cool. My wife fetched the package directly from the postman, it was not sitting outside.

Not bitching about Yeastbay, just a data point. If you live in a hot state, even right next door to Cali, the shipping upgrade may not be enough. Consider what time of year you order.

I'm going to use them and see what happens. I'll probably pick up some t-58 just in case they don't take off.

Don't worry. They are beasts of yeast strains.

 

[metic]

Well, I ordered a couple vials on Sunday night. They came in today. The shipping upgrade ice packs were completely melted and not cool. My wife fetched the package directly from the postman, it was not sitting outside.

Not bitching about Yeastbay, just a data point. If you live in a hot state, even right next door to Cali, the shipping upgrade may not be enough. Consider what time of year you order.

I'm going to use them and see what happens. I'll probably pick up some t-58 just in case they don't take off.

USPS misdirected one of my packages at the start of the summer, and it took over a week to arrive. I was worried too, but everything fermented out fine.

 

[MaddBaggins]

USPS misdirected one of my packages at the start of the summer, and it took over a week to arrive. I was worried too, but everything fermented out fine.

Whoa! Really? Then I have nothing to worry about.

 

[geoffey]

Well, I ordered a couple vials on Sunday night. They came in today. The shipping upgrade ice packs were completely melted and not cool. My wife fetched the package directly from the postman, it was not sitting outside.



Not bitching about Yeastbay, just a data point. If you live in a hot state, even right next door to Cali, the shipping upgrade may not be enough. Consider what time of year you order.



I'm going to use them and see what happens. I'll probably pick up some t-58 just in case they don't take off.

Interesting post timing since TYB just announced a new shipping policy specifically in regards to shipping during hot whether.

https://m.facebook.com/story.php?story_fbid=1563117717245608&id=1455112111379503






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[MaddBaggins]

Interesting post timing since TYB just announced a new shipping policy specifically in regards to shipping during hot whether.

https://m.facebook.com/story.php?story_fbid=1563117717245608&id=1455112111379503






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Saw that. I wouldn't ask for a refund even if my yeast was roasted. I figure shipping a live item is an "at risk" venture. Besides, USPS ships everything in trucks with no climate control. I don't think being held at the facility, at the end of a long hot drive here, would save them.