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Saccharomyces

1,507 bytes removed, 16:55, 12 May 2019
→‎The Yeast Bay
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| Northeastern Abbey || || 77-81 || Med-Low || 68-73 || This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
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| Sigmund's Voss Kveik || [[Kveik#Sigmund_Gjernes.27s_Voss_Kveik|Sigmund Gjernes's Norwegian farmhouse brewery]] || 80-85 || Med-High || 70-100 || Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjerens via Lars Garshol. Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 70 - 100 ºF, without major changes to the flavor profile or production of any harsh phenolics or fusel alcohols. This yeast will exhibit a slightly more restrained ester profile and ferment a little slower at cooler fermentation temperatures, and quickly produce a drier beer with a slightly more pronounced ester profile at warmer fermentation temperatures. We highly recommend taking this into the high end of temperature range, 90-100°F. Lars Marius Garshol recommends underpitching with high oxygen to get the most character out of this yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1230684866959725/?comment_id=1230867930274752 Conversation with Lars Marius Garshol on MTF. 02/10/2016.]</ref>. See [[Kveik]] for more information.
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| Funktown Pale Ale || || 78-80 || Medium-Low || 68-74 || Funktown Pale Ale is a blend of our Vermont Ale strain and <span style="text-decoration: line-through;">a unique strain of Brettanomyces that is well suited for primary fermentation</span> Saccharomyces "Bruxellensis" Trois. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces 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 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. Contains a strain that is determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/wild-yeast-and-bacteria-products/funktown-pale-ale Funktown Pale Ale. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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