Saison Blend
| Brand: | The Yeast Bay |
|---|---|
| Type: | Blend |
| Packet: | Liquid |
| Species: | Brettanomyces, Saccharomyces cerevisiae |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
A blend of two unique Saccharomyces cerevisiae strains (one being STA1+) isolated from beers that embody the saison style, this blend is a balance of the many classic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel, the other a good attenuator that produces a delightful ester profile of grapefruit and orange zest. This blend exhibits very low diastatic activity.
Brewing Properties of Saison Blend
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
78-84% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
72-82° F (22-28° C) |
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