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Wyeast Laboratories

Private Collection - Activator 125ml

 
 

SUMMER SOURS

AVAILABLE FROM JULY THROUGH SEPTEMBER 2014

 
 
Wyeast 3203-PC De Bom Sour Blend™
 
Beer Styles: Lambic, Geuze, Flanders Red Ale, American Sour Ale
Profile: Wyeast’s QC Manager and World’s Tallest Microbiologist Greg Doss developed De Bom to create authentic Old- and New-World sour ale profiles but in a fraction of the time required by previous, less manly cultures. For best results, we recommend the following: no O2/aeration at beginning of fermentation; periodic dosing with O2 during fermentation to stimulate ethyl acetate production; frequent sampling to monitor development and complexity. Under optimum conditions, beers can be ready for consumption in 1-2 months.
 
Alc. Tolerance          10% ABV
Flocculation             variable
Attenuation             75-85%
Temp. Range           80-85°F (26-29°C)
 
Wyeast 3209-PC Oud Bruin Blend™
 
Beer Styles: Flemish Brown Ale, American Sour Ale, Saison, Fruit beers, Foreign Stout.
Profile: Because the people don’t want something new … they want something Oud. And Bruin. This new exclusive sour blend is built for dark, malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries) and makes for an interesting Saison.
 
Alc. Tolerance            10% ABV  
Flocculation               variable
Attenuation                70-80%             
Temp. Range              80-85°F (26-29°C)
 
Wyeast 5223-PC Lactobacillus brevis
 
Beer Styles: Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour Ales
Profile: Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse.
 
Alc. Tolerance           9% ABV
Flocculation              n/a
Attenuation               n/a
Temp. Range             60-95°F (16-35°C)
 

2014 Summer Sours Additional Information

 

General:

Swollen Pack? These blend may contain trace amounts of fermentable extract which can lead to CO2 production.  Slight swelling of these strains in Activator packs over time is normal. For more information: http://www.wyeastlab.com/FAQs.cfm?website=1&CategoryID=1#r204

Activate? Although it will not hurt, you do not need to activate De Bom or Oud Bruin.  The packages will not swell at the same rate as standard Wyeast Strains.

 3203 De Bom

·         Keep IBU’s low (<15 IBUs)-  Although the bacteria cultures have some hop resistance, we want the cultures to become quickly established in the fermentation for rapid acid production.  Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production.

·         No O2 at inoculation-  Once again, we want the bacteria cultures to become quickly established in the fermentation for rapid acid production.   Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production.

·         Temperature (80-85°F)-  The bacteria cultures perform better at warmer temperatures.  Just like increasing  IBU and O2 levels, decreasing fermentation temperatures will slow down acid production.

·         Micro-aeration-  A low level (not necessarily noticeable) of ethyl acetate (acetic/solvent) can increase the complexity of lambic style beers.  Brettanomyces produces ethyl acetate when oxygen is available.  This typically occurs slowly through the ingress of trace levels of oxygen into aging vessels.  We recommend dosing small amounts of oxygen into the beer to accelerate this process with the following method:

o   Monitor pH and gravity reduction in the fermenter until 80% fermentable extract has been reduced. ( (OG-G)/(OG-TGEpected))

o   Add 4 ppm O2.  Please visit https://www.wyeastlab.com/hb_oxygenation.cfm for information on oxygenation.

o   Incubate 48 hours Measure gravity and pH and taste.

o   Repeat aeration and testing cycle every 48 hours until desired complexity has been reached.

·         Oak-  This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration.  Another method is to create an oak extract by boiling oak in 500-1000 ml water  for 15 min.  Once cooled, this can be dosed into sample volumes to determine final dosage rate for beer.

3203 Oud Bruin

·         Keep IBU’s low (<15 IBUs)-  Although the bacteria cultures have some hop resistance, we want the cultures to become quickly established in the fermentation for rapid acid production.  Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production.

·         No O2 at inoculation-  Once again, we want the bacteria cultures to become quickly established in the fermentation for rapid acid production.   Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production.

·         Temperature (80-85°F)-  The bacteria cultures perform better at warmer temperatures.  Just like increasing  IBU and O2 levels, decreasing fermentation temperatures will slow down acid production.

·         Oak-  This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration.  Another method is to create an oak extract by boiling oak in 500-1000 ml water  for 15 min.  Once cooled, this can be dosed into sample volumes to determine final dosage rate for beer.



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