WLP4021 - Saison Blend II
WLP4021 - Saison Blend II - (The Yeast Bay)
This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. This combination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness.
Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile.
One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness.
Close your eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.
|Attenuation||85% - 100% (diastatic strain component)|
|Optimum Temperature||20°C - 26.6°C|
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation.
Store this vial in refrigerator, and remove 3-6 hours priot to use.
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature.
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.