Changes

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| BY124 || Brasserie Thiriez || 77-83% || Low || 65-77 || French Saison yeast starter is a strain that enhances the use of spices and is extremely attenuative yet leaves an unexpected silky and rich mouthfeel in a very dry finished beer.

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| BY125 || Saison du Pont || 76-80% || Low || 70-85 || Belgian Saison Classic farmhouse ale yeast. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated temperatures.

| CCYL116 - Belgian Wit Ale Yeast || || || || || The original yeast used to produce Belgian Witbier and a variety of other Belgian style ales. Commercial pitches only.

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| CCYL121 Abbey Ale Yeast || || || || || Used to produce Trappist, Belgian, Belgian doubles and triples This yeast contributes a fruity characteristics. Excellent alcohol tolerance for high gravity beers. Commercial pitches only.

| GY015 Trappist Tripel || || 70-76 || Low || 66-74 || Trappist Ale yeast from the mother of all Tripels. A balance of fruit and spice with a good malty finish provides a perfect complement for Belgian Ales, Dubbels and Tripels. Attenuation is on the slow side leaving more residual sweetness than our other Belgians. Less esters and phenolics than GY003 and GY014.

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| GY027 Saison Yeast 2 || Traditional Saison || 79-83 (medium gravity) 44-47 (5.5%+ abv) || Low || 64-80 || Creates the fruity/spicy aroma traditional to the style.  Warmer fermentation temps result in more intense flavor.  Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018

| B48 Triple Double || Westmalle <ref name="IOY"></ref> || 74-78 || Medium || 65-77 || The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation. Similar to Wyeast 3787 and WLP530 <ref name="IOY"></ref>.

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| B45 Gnome || Achouffe <ref name="IOY"></ref> || 72-76 || Medium-High || 65-75 || The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration. Similar to Wyeast 3522 <ref name="IOY"></ref>.

| INIS-242 Belgian Wit Devil || || 72-76 || Medium || 62-75 || High alcohol tolerance. Similar to Belgian Wit I but with more phenols and clove. Very top heavy requiring a lot of extra space in the fermenter to prevent pushing all of the yeast out of the blow off tube.

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| INIS-291 Farmhouse: Saison || || 74-79 || Medium || 70-95 || High alcohol tolerance. A dynamic yeast that produces a wide range of phenols and esters. Notes of strawberry, hay, and spice. Leaves the finish slightly tart and with an excellent mouth feel.

| M21 Belgian Wit || || High || Low || 64-77 || A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.

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| M31 Belgian Tripel || || Very High || Med || 64-82 || Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers.

| Biere de Garde (OYL-039) || || 74-79 || Low || 70-84 || Ferments well with low to moderate ester production and subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Compares to WY3725. Commercial pitches only.

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| Grand Cru (OYL-023) || || 72-76 || Low || 63-76 || Widely used strain in the production of Witbier, Grand Cru, sweet mead and cider. Produces spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Compares to WLP720 and WY3463. Commercial pitches only.

! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes

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| RBY58 - Fantome Saison Clone #1 || Fantome || 70-80 || Low || 75-85 ||

| RVA 261 Saison I || Dupont || 65-75 || Med || 75+ || fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing

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| RVA 263 Ghost Ale || Fantome || 74-84 || Med || 65-80 || Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain

| WLP585 Belgian Saison III || || 70-74 || Med ||68-75 || Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Low levels of clove phenolics. Great yeast choice for a summer Saison that is light and easy-drinking. Seasonal Availability: Jul - Aug.

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| WLP644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Medium-High alcohol tolerance. This Belgian strain produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Formally named Brettanomyces bruxellensis Trois, it was re-classified to be ''Saccharomyces'', and probably ''S. cerevisiae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref>. White Labs classifies this as a "wild Saccharomyces" <ref>[http://www.whitelabs.com/sites/default/files/644_Explanation.pdf White Labs 644 Explanation. 04/09/2015. Retrieved 5/2/2015.]</ref>. Trois cannot ferment lactose <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1162272423800970/?comment_id=1162339237127622&offset=0&total_comments=8&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lance Shaner's results of fermenting Trois with lactose on MTF. 10/12/2015.]</ref>. It, also, does not produce significant amounts of acetic or lactic acid, even under aerobic conditions <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1215686268459585/?comment_id=1215815188446693&reply_comment_id=1215856578442554&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Lance Shaner of Omega Labs on MTF. 01/17/2016.]</ref>. Therefore if acid (lactic or acetic) is found in a Trois beer, contamination would be the cause. <s>Approx. 500 million cells per mL; homebrew vials are approx. 17.5 billion cells at 35 mL <ref name="reddit_brett">[https://www.reddit.com/r/Homebrewing/comments/47qbgb/wlp644_cell_count_and_shelf_life/ Homebrewing Reddit post. 02/26/2016.]</ref>.</s> PurePitch packages now contain the same pitching rate as other ''S. cerevisiae'' White Labs strains (1.5 billion to 3.0 billion cells per mL). One example from their "Yeastman" database for lot # 1035203 (02/19/2017) shows 2.3 billion cells per mL <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1670851126276428/?comment_id=1672129959481878&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Paul Illa. Milk The Funk Facebook group. 05/01/2017.]</ref>.

| 3538 - PC Leuven Pale Ale || || 75-78 || High || 65-80 || This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles. Private Collection for Spring 2015 (available April-June 2015).

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| 3724 - Belgian Saison™ || Dupont || 76-80 || Low || 70-95 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. Notorious for a rapid start, only to stick. Fermentation will finish, at least 90°F. The same or very similar to the "Dupont" strain.