The Yeast Bay Saison/Brettanomyces Blend II
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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.
Flocculation: Medium - low
Optimum Fermentation Temperature: 72-80°F (22-27°C)
Add a Cool Yeast Shipper
to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.