Yeast Bay--offering some Brett blends

[chad_]

The farmhouse sour seems really interesting, but I wonder how acidic it will get. The saison yeast won't leave much for the lacto to eat.

 

[Fermented_minds]

The farmhouse sour seems really interesting, but I wonder how acidic it will get. The saison yeast won't leave much for the lacto to eat.

It will probably be beneficial to start it at a higher temperature and hold there to kick start the Lacto and get the acidity up. Since the Saison yeast can probably handle a temperature of 80 F, that's probably the way to go to get the most out of the Lacto.


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[flatsix]

My saison/brett blend fermentation is only 3 weeks in, but it's blowing off an insanely strong urinal cake aroma, with very little classic saison flavor to speak of.

Has anyone else experienced this?

 

[Fermented_minds]

My saison/brett blend fermentation is only 3 weeks in, but it's blowing off an insanely strong urinal cake aroma, with very little classic saison flavor to speak of.



Has anyone else experienced this?

Not that I've seen or experienced. Metic wrote this a while back in the thread:



https://www.homebrewtalk.com/f127/yeast-bay-offering-some-brett-blends-460401/index6.html



Also, another blog post from earlier in the thread:



http://browneandbitter.blogspot.com/2014/04/spelt-saison-with-yeast-bay-saisonbrett.html



My personal experience with this blend has been fairly positive and the saison and Brett components both came through well. Might be a process or contamination issue if you have some serious off flavors?

 

[metic]

My saison/brett blend fermentation is only 3 weeks in, but it's blowing off an insanely strong urinal cake aroma, with very little classic saison flavor to speak of.

Has anyone else experienced this?

What hops did you use? In my third generation pitch I used a LOT of Nelson Sauvin, and the final beer had some strange funk that verged on something like urine cake. If I dig a bit I can get something like the same aromas if I go back to my first two saisons (which are definitely pretty funky at this point), but they don't strike me as at all offensive there, so I think that the hops are accentuating something in the blend. These were also slightly older hops, which probably didn't help. Even in the third beer, I only get the occasional whiff---definitely not insanely strong, and plenty of saison character along with it.

 

[MileHighBrewer]

I kegged my brett saison last night. Just about a month at stable gravity (1.007), it was probably a bit early but, i needed the carboy and it tastes really good. Great thing with kegging is the beer doesn't have to be absolutely finished with the bottle bomb threat. Plus it might pick up more funk over time under pressure.

Really enjoyed this blend! I will be picking up more when i order tomorrow. I really suggest trying this one if you have not already.

 

[Fermented_minds]

The Yeast Bay just sent this update out about availability of their new cultures, including three sour/Brett cultures:

"The presale for our new products (Mélange, Amalgamation, Farmhouse Sour Ale and Dry Belgian Ale) starts today at 12 PM PST. See the links below for information about our new cultures. We will also be carrying White Labs Lactobacillus brevis, which produces a higher level of acidity faster than other Lactobacillus cultures we've used. Remember, all orders containing these cultures will ship out on Thursday August 7th.


On a related note, we have two new large homebrew outfits in Canada, in addition to OntarioBeerKegs, who will be placing orders in the near future which include the new cultures. So, these new products should be available in Canada in short order. We'll be sure to fill you all in with details through our mailings and on Facebook once the orders are placed.

Cheers!

Nick

The Yeast Bay"


More sour cultures!

 

[Gus_13]

The Yeast Bay just sent this update out about availability of their new cultures, including three sour/Brett cultures:

"The presale for our new products (Mélange, Amalgamation, Farmhouse Sour Ale and Dry Belgian Ale) starts today at 12 PM PST. See the links below for information about our new cultures. We will also be carrying White Labs Lactobacillus brevis, which produces a higher level of acidity faster than other Lactobacillus cultures we've used. Remember, all orders containing these cultures will ship out on Thursday August 7th.


On a related note, we have two new large homebrew outfits in Canada, in addition to OntarioBeerKegs, who will be placing orders in the near future which include the new cultures. So, these new products should be available in Canada in short order. We'll be sure to fill you all in with details through our mailings and on Facebook once the orders are placed.

Cheers!

Nick

The Yeast Bay"


More sour cultures!

YESSS! Farmhouse Sour here I come. Also pumped about that Dry Belgian Yeast. The Brett Blend sounds interesting as well. I may pick it up as well as long as I can get in on the presale today.

Edit: I'm going to need some more carboys.

 

[Fermented_minds]

YESSS! Farmhouse Sour here I come. Also pumped about that Dry Belgian Yeast. The Brett Blend sounds interesting as well. I may pick it up as well as long as I can get in on the presale today.

Edit: I'm going to need some more carboys.

I think we ALL need more carboys!

 

[Weezy]

Who scarfed up all the Mélange already this morning????

 

[Gus_13]

Just got 2x Farmhouse Sour, 2x Dry Belgian and 1x of the Amalgamation to try out. The mélange was still there when I just ordered. It took a second for the out of stock to go away.

 

[Gus_13]

I think we ALL need more carboys!

Ain't that the truth! I'm going to be bottling a couple and kegging some this weekend to free up some carboys. These will do perfect sitting in my brew room at 72-75 degrees.

 

[Fermented_minds]

Who scarfed up all the Mélange already this morning????

No one? They didn't go up until 12 pm PST


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[Gus_13]

No one? They didn't go up until 12 pm PST


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I think he was seeing what I was seeing. The "OUT OF STOCK" didn't go away immediately on all of them. I had multiple pages up refreshing just in case it was nuts and I had to get it in quick.

 

[millhouse9]

Placed my order 5 minutes after the sale went up. I only got one of the pre-sale yeasts, the Farmhouse Sour Ale, but I also ordered the Vermont, Willonian, Funktown, and the Saison Blend. Anyone have experience with any of these? Until I saw this thread today, I was unaware of the yeast bay. Thanks everyone and happy brewing!

 

[Gus_13]

Placed my order 5 minutes after the sale went up. I only got one of the pre-sale yeasts, the Farmhouse Sour Ale, but I also ordered the Vermont, Willonian, Funktown, and the Saison Blend. Anyone have experience with any of these? Until I saw this thread today, I was unaware of the yeast bay. Thanks everyone and happy brewing!

Brewing with my Wallonian this weekend. I've had 2 vials a while but haven't gotten to the brew I wanted to do with them. But I'm throwing it on a starter tonight and should get my brew done Sunday.

 

[Weezy]

Glad I posted! I checked about 10 AM. The Melange wasn't up yet. I just ordered that and got the Brussels as well. Looking forward to a different collection of bugs and yeast for another Lambic.

I just picked up 4 more kegs this week for aging as well.

Thanks!

 

[BlkWater_brewer]

I had tried using East Coast Yeast, but the waiting months for the bugs I wanted, and the constant we don't know what will be available until we get it, got old fast. The Yeast Bay comes through again. Should keep some Dry Belgian Ale on hand, you can kick-start anything with this and it saved a few stuck experimental batches for me.

 

[ArcaneXor]

I ordered the Melange, Amalgamation, and Brussels blends today. I am planning to do a split batch of lambic, using the Melange and ECY's Bug Country side-by-side, with random dregs added. I am not sure what I'll do with the Amalgamation and the Brussels yet... Maybe some all-Brett beers.

 

[joshrosborne]

I ordered Melange, Saison Brett, and Lacto Brevis yesterday. I was on the fence because I was going to brew a sour this month and just pitch it on an ECY01 cake, but it looks like I'll just be starting new with the Melange.

Next month I'm going to brew a sour cherry berliner weisse with the Brevis and ferment it out with the Saison Brett. Excited!

 

[Weezy]

I plan to use the Mélange for a pale sour beer solera, to mix with other fresh beers of varying styles (dark mild, amber, Belgian, whatever). If it works out well, I may splurge on a 15 gallon corny to keep the solera beer in.

 

[Coff]

I finally got around to posting tasting notes on the split batch I did with the 3 brett blends, Beersel, Lochristi, Brussels. It took me a while because the Lochristi is a pretty slo worker, at first I was a bit luke warm on it but its really starting to shine after some time in the bottle. Very unique.

http://riverwards.blogspot.com/2014/08/the-yeast-bay-brett-blend-review.html

 

[Gus_13]

Has anyone done anything with the Amalgamation blend? I plan on doing something of a wit bier style and adding some citrus similar to Crooked Stave style.

 

[Fermented_minds]

Has anyone done anything with the Amalgamation blend? I plan on doing something of a wit bier style and adding some citrus similar to Crooked Stave style.

Amalgamation is one of their new blends that they just released recently, so not sure you'll find much information with respect to people who have brewed and tasted their finished beers. They also sold out pretty fast, so probably only a small number of people got any.

They did just post new stock of everything according to their Facebook page, so hopefully more people will grab some and start experimenting with it (and share the results!).

 

[Gus_13]

Amalgamation is one of their new blends that they just released recently, so not sure you'll find much information with respect to people who have brewed and tasted their finished beers. They also sold out pretty fast, so probably only a small number of people got any.

They did just post new stock of everything according to their Facebook page, so hopefully more people will grab some and start experimenting with it (and share the results!).

I'll definitely post my results when I get it going. I hope to soon!

 

[Weezy]

I played hookie from work today. This just went into the fermenter with WLP008 for primary. It'll go into a keg with the Melange blend for secondary. This is my attempt at a pale sour solera, for blending and such:

70% pils
10% flaked barley
10% carapils
10% torrified wheat
~12 IBUs of columbus

Lots of dextrins for the bugs.

Wish me luck!

 

[joshrosborne]

I'll be brewing a basic pale sour with Melange next week. Will report back.

 

[Gus_13]

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.

 

[m00se]

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.

 

[poobaca]

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.

Cant agree with you more, awesome strain. Second batch will get brett lochristi