WLP4613 - Brussels Brettanomyces Blend | KegLand | Liquid Wild Yeast & Bacteria | Rare

WLP4613 - Brussels Brettanomyces Blend

WLP4626 - Saison/Brettanomyces Blend | KegLand | Liquid Wild Yeast & Bacteria | Rare

WLP4626 - Saison/Brettanomyces Blend

WLP4623 - Lochristi Brettanomyces Blend

Rating:
80% of 100
This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up.
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
KL11709
or 4 interest-free payments of $3.74
Learn more

WLP4623 - Lochristi Brettanomyces Blend

This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up.

Attenuation 80% - 88%
Flocculation Medium - Low
Optimum Temperature 21.1C - 26.6°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.


 

More Information
Brand Yeast Bay
Attenuation Medium 75% - 90%
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