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WLP4044 - Hazy Daze II IPA Blend

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100% of 100

Hazy Daze II is a proprietary blend of four Saccharomyces cerevisiae strains, and will exhibit an intense yet balanced ester profile of stone fruit (peach, apricot, nectarine and), tropical fruit (mango, guava) and grapefruit citrus esters.

It will also ferment faster and finish at a slightly lower terminal gravity as compared to the original Hazy Daze.



We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year.
Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.

$14.95
Availability: Out of stock
SKU
KL13734
or 4 interest-free payments of $3.74
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Special Order Only

WLP4044 - Hazy Daze II IPA Blend

For many years we’ve been experimenting with different yeast blend formulations for increased juiciness and ester profile complexity, as well as slightly faster fermentation kinetics for use in hop forward beers.

The original instantiation of this work was our Hazy Daze blend which has been a major success in helping brewers achieve more complex stone fruit ester profiles and better attenuation. After multiple rounds of tweaking our original Hazy Daze formulation, we’ve adjusted proportions and altered the strain composition to develop our new Hazy Daze II culture.

Hazy Daze II is a proprietary blend of four Saccharomyces cerevisiae strains, and will exhibit an intense yet balanced ester profile of stone fruit (peach, apricot, nectarine and), tropical fruit (mango, guava) and grapefruit citrus esters. It will also ferment faster and finish at a slightly lower terminal gravity as compared to our original Hazy Daze.

 

Attenuation 81% - 85% DIASTATIC STRAIN COMPONENT
Flocculation Medium - Low
Optimum Temperature 18.8°C - 22.2°C




Directions:
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.

 

To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.

The benefits of using yeast nutrient are described in the pdf and video below:

Lallemand - Feeding Yeast for Brewing Success!


 

More Information
Custom Order StatusSpecial Order Only
BrandYeast Bay
AttenuationMedium 75% - 90%
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