vykuza
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We've moved enough of the Yeast Bay yeasts now that I would hope some people have already begun to ferment with them. As they are new in the market, I figured I would start a topic to record impressions, feedback etc.
The Yeast Bay provides a range of "artisinal" yeast for home and craft brewers. From their website: "Our mission is simple: Provide commercially unavailable or rare yeast and bacteria strains to the homebrewing and craft brewing communities in high quality liquid culture. "
That liquid culture is maintained and packaged by White Labs after being identified, isolated, blended, tested and approved by Chief Yeast Wrangler and all-round-nice-guy Nick Impellitteri.
Nick is adding new strains to the Yeast Bay collection regularly, but at the moment the range consists of:
Vermont Ale: Remarkably similar to the strain used in the world's highest rated Double IPA "Heady Topper". Complements aggressively hopped beers.
Northwestern Abbey: From a Belgian-style brewer in the US. Mild spiciness, earthy flavour, pears and citrus.
Wallonian Farmhouse: Super farmhouse yeast for saisons you can get your teeth in to. No brett or bugs, but slight earthy funk and tart character.
Saison Blend: A blend of two saison yeasts for a crackingly dry, but balanced beer, with orange and grapefruit aromatics.
Saison and Brettanomyces Blend: One of the saison yeasts from the saison blend, plus two Brett. strains for bright fruity esters and mild funk.
Beersel Brettanomyces Blend: Brett. strains from the Beersel region of Belgium, fast fermenting (for brett!) and bringing fruitiness and funkiness.
Brussels Brettanomyces Blend: More of a classic Brett blend. Big barnyard funk.
Lochristi Brettanomyces Blend: Two strains of Brett, once again from Belgium; "One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry."
Funktown Pale Ale: Oh yeah! A blend of the Vermont strain and a unique Brett. strain. Brings citrus, peach, mango and pineapple.
The Yeast Bay is releasing four new strains as well, Dry Belgian Ale, Melange Sour Blend, Amalgamation Super Brett Blend (with six brett. strains!) and a Farmhouse Sour Ale. We also know that Nick is out yeast hunting next month - so who knows what that might bring!
I have brewed and pitched beers using the Funktown, Beersel Blend and Lochristi Blend (with WLP001 primary) and will be reporting in as they come along.
So please share your experiences, expectations, recipes and pics!
Mods: this is not intended as a sales pitch at all - but for sharing info on these new yeasts by those who have used them, or want to use them.
The Yeast Bay provides a range of "artisinal" yeast for home and craft brewers. From their website: "Our mission is simple: Provide commercially unavailable or rare yeast and bacteria strains to the homebrewing and craft brewing communities in high quality liquid culture. "
That liquid culture is maintained and packaged by White Labs after being identified, isolated, blended, tested and approved by Chief Yeast Wrangler and all-round-nice-guy Nick Impellitteri.
Nick is adding new strains to the Yeast Bay collection regularly, but at the moment the range consists of:
Vermont Ale: Remarkably similar to the strain used in the world's highest rated Double IPA "Heady Topper". Complements aggressively hopped beers.
Northwestern Abbey: From a Belgian-style brewer in the US. Mild spiciness, earthy flavour, pears and citrus.
Wallonian Farmhouse: Super farmhouse yeast for saisons you can get your teeth in to. No brett or bugs, but slight earthy funk and tart character.
Saison Blend: A blend of two saison yeasts for a crackingly dry, but balanced beer, with orange and grapefruit aromatics.
Saison and Brettanomyces Blend: One of the saison yeasts from the saison blend, plus two Brett. strains for bright fruity esters and mild funk.
Beersel Brettanomyces Blend: Brett. strains from the Beersel region of Belgium, fast fermenting (for brett!) and bringing fruitiness and funkiness.
Brussels Brettanomyces Blend: More of a classic Brett blend. Big barnyard funk.
Lochristi Brettanomyces Blend: Two strains of Brett, once again from Belgium; "One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry."
Funktown Pale Ale: Oh yeah! A blend of the Vermont strain and a unique Brett. strain. Brings citrus, peach, mango and pineapple.
The Yeast Bay is releasing four new strains as well, Dry Belgian Ale, Melange Sour Blend, Amalgamation Super Brett Blend (with six brett. strains!) and a Farmhouse Sour Ale. We also know that Nick is out yeast hunting next month - so who knows what that might bring!
I have brewed and pitched beers using the Funktown, Beersel Blend and Lochristi Blend (with WLP001 primary) and will be reporting in as they come along.
So please share your experiences, expectations, recipes and pics!
Mods: this is not intended as a sales pitch at all - but for sharing info on these new yeasts by those who have used them, or want to use them.