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

WLP4626 - Saison/Brettanomyces Blend

WLP4633 - Melange | KegLand | Liquid Wild Yeast & Bacteria | Rare

WLP4633 - Melange

WLP4627 - Funktown Pale Ale

Rating:
100% of 100
Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.
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
KL11723
or 4 interest-free payments of $3.74
Learn more
Special Order Only

WLP4627 - Funktown Pale Ale

Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.
We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 19.4-20.5ºC (67-69ºF) for 3-4 days, and then raising the temperature to 22.2ºC (72ºF) until a stable gravity is reached.

Cell Count: ~58 billion cells/vial.

Attenuation 80%+
Flocculation Medium - Low
Optimum Temperature 21.1C - 25.5°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
Custom Order StatusSpecial Order Only
BrandYeast Bay
AttenuationHigh >90%
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