Beer Maverick
Saison/Brettanomyces Blend Yeast from The Yeast Bay

Saison/Brettanomyces Blend (WLP4626)

From: The Yeast Bay
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

This blend combines one of the Saccharomyces cerevisiae strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The resulting beer is dry with balanced ester and phenolic character.

Brewing Properties of Saison/Brettanomyces 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.
80-100%
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.
70-78° F
(21-26° C)

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