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Wyeast Laboratories
SOUR SUMMER
AVAILABLE FROM JULY THROUGH SEPTEMBER 2016


Wyeast 3031-PC Saison-Brett Blend™
Beer Styles: Saison, Belgian Specialty Ales, American-style Sour & Wild Beer, Strong Golden Ale

Profile: A blend of Saison yeast and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend.

ABV (Approx): 12%
Flocculation: low
Apparent Attenuation: 80-90%
Temperature Range: 65-80°F (18-27°C)


Wyeast 3191-PC Berliner-Weisse Blend™
Beer Styles: Berliner Weisse, Gose

Profile: This blend includes a German ale strain, an authentic Lactobacillus strain, and Brettanomyces for a critical earthy characteristic. Expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.

ABV (Approx): 6%
Flocculation: low
Apparent Attenuation: 73-77%
Temperature Range: 68-72°F (20-22°C)


Wyeast 5151-PC Brettanomyces claussenii™
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale

Profile: This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria, it ferments best in wort with a reduced pH after primary fermentation has begun. It may form a pellicle in bottles or casks.

ABV(Approx): 12% ABV
Attenuation: 80%
Flocculation: medium
Temperature Range: 60-75°F (15-24°C)




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