Transatlantic Berliner Blend
| Brand: | The Yeast Bay |
|---|---|
| Type: | Hybrid |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Saccharomyces cerevisia, Lactobacillus brevis, Brettanomyces bruxellensis, Brettanomyces |
| Comparison | Compare with other yeast |
Description
Transatlantic Berliner Blend is a blend of a clean Saccharomyces cerevisiae strain (Germany), a healthy dose of Lactobacillus brevis – Strain TYB282 (Mexico) isolates, and a touch of our Beersel Brettanomyces Blend (Belgium) and Brettanomyces bruxellensis - Strain TYB184 (US). This culture will ferment to a crisp dryness over time and produce the trademark Berliner Weisse lactic acid backbone, with a touch of Brettanomyces tart citrus character and funk.
#Sour
Brewing Properties of Transatlantic Berliner 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. |
Medium-High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
85-100% |
| 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. |
66-75° F (19-24° C) |
Common Beer Styles using Transatlantic Berliner Blend
These are the most popular beer styles that make use of the Transatlantic Berliner Blend yeast:
Sours
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