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

WLP4633 - Melange

WLP4637 - Amalgamation | KegLand | Liquid Wild Yeast & Bacteria | Rare

WLP4637 - Amalgamation

WLP4636 - Saison/Brettanomyces Blend II

Rating:
80% of 100
This blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness. While exhibiting a mild hay/barnyard component, the overall character is heavier on the fruit-forward end of the spectrum compared to our original Saison/Brettanomyces Blend. The Brettanomyces portion of the culture tends to generate character rather quickly owing to the nature of the strains used.
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
KL11747
or 4 interest-free payments of $3.74
Learn more

WLP4636 - Saison/Brettanomyces Blend II

This blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness. While exhibiting a mild hay/barnyard component, the overall character is heavier on the fruit-forward end of the spectrum compared to our original Saison/Brettanomyces Blend. The Brettanomyces portion of the culture tends to generate character rather quickly owing to the nature of the strains used.

Cell Count: ~30 billion cells/vial.

Attenuation 82% - 85%
Flocculation Medium - Low
Optimum Temperature 22.2°C - 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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