|Brand:||The Yeast Bay|
|Species:||Saccharomyces cerevisiae, Saccharomyces cerevisiae var. diastaticus, Saccharomyces fermentati, Brett|
|Comparison||Compare with other yeast|
Mélange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers with a perfect balance of esters, earthiness, funk and sourness is desired.
Brewing Properties of Mélange - Sour Blend
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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