|The Yeast Bay
|Saccharomyces cerevisiae, Brettanomyces bruxellensis
|Compare with other yeast
This blend contains two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This unique combination will produce a beer that is bursting with classic saison esters and earthiness, with a rustic kick of Brettanomyces fruitiness and funkiness.
Brewing Properties of Saison/Brettanomyces Blend II
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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