Description

The Yeast Bay Saison/Brettanomyces Blend II:

The cultures in this new and unique blend include two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207).
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.

Approximately 30 billion cells/vial.

Attenuation: 82%-85%
Flocculation: Medium - low
Optimum Fermentation Temperature: 72-80°F (22-27°C)