BREWMAN News

[Brewman_]

OK so have had advice on the PC's for this season.


3725-PC

Bière de Garde

Species: Saccharomyces cerevisiae var. diastaticus

Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.


This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.


STRAIN:
5223-PC
Lactobacillus brevis
™
Species: Lactobacillus brevis

Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse

 

[Brewman_]

STRAIN:
3031-PC


Saison-Brett Blend
™
Species: Saccharomyces cerevisiae var. diastaticus & Brettanomyces blend

A blend of two saison strains 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.



This blend contains Wyeast yeast strains that have been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. These strains carry the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

 

[Brewman_]

Last Call for Wyeast. Order must go in Thursday.

Cheers Steve

 

[philrob]

Last Call for Wyeast. Order must go in Thursday.

Cheers Steve

Hi Steve,
Please keep me a 1272 American Ale II please.
Regards, Robert

PS: I'm off to Queensland for the next 1½ weeks. Will place the order online when I'm back.

 

[Brewman_]

This offer is extended....

Brewman Aussie Post - Express Post special.

For a limited time, the 3Kg express post satchel price is the same as the 1Kg Express post satchel price. $14.50

The 5Kg Satchel price is reduced from $26 to $17.50.

These are Australia wide Express via Aussie Post.


Check the Dealz page at Brewman, Here.
www.brewman.com.au/Web/showproductlist.asp?catid=2&subcatid=3&subsubcatid=18

Cheers Steve

 

[Brewman_]

Late call for Wyeast orders.

If you want something let me know ASAP.

Sorry for the late notice.

Cheers Steve

 

[shacked]

Late call for Wyeast orders.

If you want something let me know ASAP.

Sorry for the late notice.

Cheers Steve

Hi Steve,

Any PC strains?

 

[mongey]

I am keen for a wyeast 3787 Trappist High Gravity for the dubbel I'm planning

 

[Coalminer]

Steve
1 When approx will these yeasts turn up?
2 When will the next order (after this one) be called for?
Going away 8th June for 3-4 weeks

 

[Brewman_]

I am keen for a wyeast 3787 Trappist High Gravity for the dubbel I'm planning

Order noted

 

[Brewman_]

Steve
1 When approx will these yeasts turn up?
2 When will the next order (after this one) be called for?
Going away 8th June for 3-4 weeks

Hi Coalminer,
Order going in the next couple of days, delivery will be between 2 and 3 weeks. So by the end of the month.

Cheers Steve

 

[Brewman_]

Hi Steve,

Any PC strains?

Yes, same as last period.
Cheers Steve

The Private Collection is listed below.

3725-PC

Bière de Garde

Species: Saccharomyces cerevisiae var. diastaticus

Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.

This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.


STRAIN:
5223-PC
Lactobacillus brevis
™
Species: Lactobacillus brevis

Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.

STRAIN:
3031-PC

Saison-Brett Blend
™
Species: Saccharomyces cerevisiae var. diastaticus & Brettanomyces blend

A blend of two saison strains 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.

This blend contains Wyeast yeast strains that have been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. These strains carry the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

 

[shacked]

I'll take:
1469 - West Yorkie (or 1275 if you can't get it)
3725PC - BDG

 

[mongey]

Order noted

thanks

guessing these will be fresh and ready to activate and direct pitch ?

 

[Brewman_]

thanks

guessing these will be fresh and ready to activate and direct pitch ?

Yes,I will be supplying these directly from the next delivery from Wyeast

 

[Brewman_]

I'll take:
1469 - West Yorkie (or 1275 if you can't get it)
3725PC - BDG

Order noted.
Cheers

 

[shacked]

thanks

guessing these will be fresh and ready to activate and direct pitch ?

Suggest you make a starter for a dubbel in any event or ferment a low gravity beer first and repitch.

 

[mongey]

Suggest you make a starter for a dubbel in any event or ferment a low gravity beer first and repitch.

Cheers

It’s not a big dubbel. Og 1062. Those wyeast are good for up to 1060 arnt they ?

though doing a trappsit single first sounds like a plan as my last 2 beers have been dark

 

[shacked]

Cheers

It’s not a big dubbel. Og 1062. Those wyeast are good for up to 1060 arnt they ?

though doing a trappsit single first sounds like a plan as my last 2 beers have been dark

I’d still make a starter but then again, I almost never direct pitch liquid yeast.

 

[Brewman_]

Shacked and Mongey,

Your Wyeast has arrived.

Cheers Steve