YB-WLP4633 - Melange
Description
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.
WLP4633 - Mélange
If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please!
Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.
If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 21.1-22.2ºC (70-72ºF) for the first few days and then raising the temperature to 23.8-26.7ºC (75-80ºF) to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 20ºC (68ºF) and holding at that temperature for an extended period of time.
Cell Count: ~29 billion cells/vial.
Attenuation | 85% - 100% (Diastatic Strains) |
Flocculation | Medium - Low |
Optimum Temperature | 20°C - 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.
Shipping
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