Transatlantic Berliner Blend (WLP4645)

From: The Yeast Bay
Type: Hybrid  •  Packet: Liquid  •  Contains Bacteria? Yes
Species: Saccharomyces cerevisia, Lactobacillus brevis, Brettanomyces bruxellensis, Brettanomyces

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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