Difference between revisions of "Saccharomyces"

From Milk The Funk Wiki
Jump to: navigation, search
m
(added Escarpment Labs yeast)
Line 53: Line 53:
 
| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || smooth, full farmhouse character with mild esters reminiscent of apple pie spice
 
| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || smooth, full farmhouse character with mild esters reminiscent of apple pie spice
 
|-
 
|-
 +
|}
 +
 +
===[[Escarpment Laboratories]]===
 +
{| class="wikitable sortable"
 +
|-
 +
! Name !! Source !! Attenuation !! Flocculation !! Temp°C !! Notes
 +
|-
 +
| Old World Saison Blend || || 85+ || Med || 18-25 || A high-character blend of two classic Saison strains. Produces complex fruit and black pepper notes along with reliable and high attenuation. Alcohol tolerance: High.
 +
|-
 +
| Wild Thing || Ontario || 75-82 || Med || 25+ || his wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation.  Alcohol tolerance: 9%.
 +
|-
 +
| Fruity Witbier || || 70-75 || Med-Low || 17-24 || A Witbier strain which produces lots of complex fruity esters while still prominently displaying classic Witbier character. Medium-low flocculation helps insure classic Witbier haze. Alcohol tolerance: 12%.
 
|}
 
|}
  

Revision as of 11:41, 7 December 2015

Saccharomyces is considered a yeast, although this term is historical and ill-defined. Saccharomyces is a genus of fungus including many species. The distinct species of Saccharomyces are revised frequently as more research is done. All species are unicellular and capable of fermentation. Saccharomyces cerevisiae is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". S. pastorianus, known as lager yeast, is a hybrid closely related to S. cerevisiae but is not a true species. S. cerevisiae is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced. In rare cases, Saccharomyces can form a pellicle.

See Lactobacillus, Pediococcus, Brettanomyces, and Mixed Cultures charts for other commercially available cultures.

Species

Saccharomyces cerevisiae is the type species of the genus Saccharomyces, although Saccharomyces paradoxus, S. cerevisiae's closest relative, is likely older and more globally ubiquitous than S. cerevisiae. [1]

Species Ecology Notes
S. cerevisiae Domestic: Beer, Wine, Bread. Wild: Fruit, Oak Trees. Example
S. paradoxus Oak trees Example
S. eubayanus Patagonia Probable parent of lager yeast
S. mikatae Decayed leaves in Japan Example
S. kudriavzevii Decayed leaves in Japan Example
S. bayanus* Wine Possible hybrid of S. eubayanus and S. cerevisiae. Possible parent of S. pastorianus.
S. florentinus Drosophila and sulphurized grape must Example
Example Example Example

Many previously recognized species of Saccharomyces have been consolidated or reassigned to another genus, commonly Zygosaccharomyces.

In Fermentation

(To do)

Commercial Farmhouse/Belgian Strains of S. cerevisiae

In cooperation with Eric Bandauski [2].

Bootleg Biology

Name Source Attenuation Flocculation Temp°F Notes
BB22204 - S. arlingtonesis Wild yeast starter jar in Arlington, VA High NA 60-70 This culture ferments extremely cleanly in the low 60’sF (Kolsch and Lager hybrids), and subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred.

East Coast Yeast

Name Source Attenuation Flocculation Temp°F Notes
ECY08 Saison Brasserie Several Strains 80+ 75-85 Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
ECY14 Saison Single Single Strain 76-78 75-82 smooth, full farmhouse character with mild esters reminiscent of apple pie spice

Escarpment Laboratories

Name Source Attenuation Flocculation Temp°C Notes
Old World Saison Blend 85+ Med 18-25 A high-character blend of two classic Saison strains. Produces complex fruit and black pepper notes along with reliable and high attenuation. Alcohol tolerance: High.
Wild Thing Ontario 75-82 Med 25+ his wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation. Alcohol tolerance: 9%.
Fruity Witbier 70-75 Med-Low 17-24 A Witbier strain which produces lots of complex fruity esters while still prominently displaying classic Witbier character. Medium-low flocculation helps insure classic Witbier haze. Alcohol tolerance: 12%.

GigaYeast

Name Source Attenuation Flocculation Temp°F Notes
GY003 Achouffe Belgian Ale 81-84 (medium gravity) 57-60 (7.7%+ abv) Medium/Low 68-77 Abbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.
GY007 Belgian Mix 79-81 (medium gravity) 67-70 (8.6%+ abv) Low 68-77 A blend of Trappist Ale Yeast combine to create robust attenuation and a complex flavor profile. Spicy and fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.
GY014 Scourmont Abbey Ale 79-81 Low 64-80 Classic Belgian yeast from one of the best known Trappist breweries. A fragrant yeast that produces delicious fruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.
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.
GY018 Saison 1 French Brewery 81-83 (medium gravity) 49-53 (6.2%+ abv) Low 64-80 Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper.
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
GY028 Belgian Wit 74-79 Very Low 64-80 Traditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer - very low flocculation.
GY047 Saison Blend 80-83 (medium gravity) 49-53 (6.2%+ abv) Low 64-80 A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
GY048 Golden Pear Belgian Ale Duvel Moortgat Brewery 78-85 Low 65-80 Traditional yeast from the originator of the Belgian Golden Strong Ale style. Robust attenuation makes this yeast an excellent choice for low or high gravity Belgian and farmhouse style ales. Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of sulfide that will dissipate quickly with conditioning.
GY077 Quebec Abbey Ale Canadian Brewery 75-83 Medium 68-80 From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.

Imperial Organic Yeast

Name Source Attenuation Flocculation Temp°F Notes
A20 Citrus Unicorn Dust [3] 74-78 Low 67-80 When you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. As funky as saccharomyces gets. Same as WLP644 Sacch Trois [3].
B48 Triple Double Westmalle [3] 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 [3].
B64 Napoleon Brasserie Thiriez [3] 77-83 Low 65-78 This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers. Similar to Wyeast 3711 [3].
B45 Gnome Achouffe [3] 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 [3].
B51 Workhorse Kasteel [3] 72-77 Medium 65-75 Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers. Similar to Wyeast 1581 [3].
B56 Rustic Brasserie de Blaugies [3] 72-76 Medium 68-80 This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness. Similar to Wyeast 3726 [3].
B63 Monastic Chimay [3] 74-78 Medium-Low 68-78 This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time. Similar to Wyeast 1214 and WLP500 [3].
B53 Fish Finder Orval [3] 74-78 Medium 65-73 The classic choice for a Belgian IPA. Fish Finder has a very mild phenolic character balanced with moderate fruitiness. Often used for primary and then finished with a secondary Brettanomyces yeast. Similar to WLP510 [3].
B44 Whiteout Celis White/Hoegaarden [3] 72-76 Medium-Low 62-72 This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation. Similar to Wyeast 3944 and WLP400 [3].

Inland Island Brewing & Consulting

Name Source Attenuation Flocculation Temp°F Notes
INISBC-201 Belgian Monk Ale I Monastery brewery in Southern Belgium 72-76 Medium 68-78 High alcohol tolerance and plum like notes create great dark Belgian beers.
INISBC-202 Belgian Monk Ale II 73-77 Medium 65-75 High alcohol tolerance. Beer ferments clean with a full body and full malt flavor. Notes of dried fruit.
INISBC-203 Belgian Monk Ale III Monastery brewery 74-78 Medium 64-78 High alcohol tolerance. Isolated from a world class monastery brewery known for brewing high gravity ales with complex esters and phenols.
INISBC-204 Belgian Monk Ale IV 73-77 Medium 65-75 High alcohol tolerance. Used to brew a beer with a dry and acidic finish but otherwise clean.
INISBC-222 Belgian Gnome Ale 72-76 High 65-76 High alcohol tolerance. Distinctive, estery and phenolic profile.
INISBC-231 Belgian Gold 74-78 Low 64-80 Very high alcohol tolerance. Yeast used to brew a classic strong ale in the Belgian tradition. High alcohol tolerance with mild phenols and fruity esters.
INISBC-241 Belgian Wit I 72-76 Medium 64-74 High alcohol tolerance. Used to brew wit style beer. Notes of pear, apple, stone fruit, and a slight acidity/tartness in the finish. Very top heavy.
INISBC-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.
INISBC-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.
INISBC-292 Saison: Belgian I 76-80 Low 70-95 High alcohol tolerance. Traditional saison strain isolated from a premier Belgian Brewery. Fruity, spicy, slightly tart, and leaves the beer dry. Known for stalling towards the end of the fermentation around 5-7 plato, but with additional heat and time will finish.
INISBC-293 Saison: Belgian II 78-85 Medium 68-78 Medium alcohol tolerance. Strain is more fruity than Belgian I but from a similar source. Rumored to be a part of a mixed fermentation. This isolated strain is more reliable than Saison:Belgian I but with less depth.
INISBC-294 Saison: French 77-83 Low 77-83 High alcohol tolerance. A saison yeast that produces more phenols than the Belgian Saison strains. Notes of pepper and citrus along with other spices. Leaves behind a pleasant mouthfeel in the beer despite being highly attenuative. It is less likely to stall than the Belgian Saisons.

Jasper Yeast LLC

Name Source Attenuation Flocculation Temp°F Notes
JY056 - Poperinge Saison Famous Brasserie in Southern Belgian/Northern France region. 79-85 Very low 65-77 Aggressive, attenuative and outspokenly estery and peppery. Great for Saison and Farmhouse style beers at higher temperatures, in the lower range good for more traditional Belgian styles. Good to finish off a beer that has problems fermenting with another yeast.
JY104 - Benedict Abbey Small brewery in Flemish Brabant, Belgium. 75-80 Low 68-77 JY104 was handed to Jasper Akerboom when he toured some small microbreweries in the Netherlands and Belgium by a friendly microbrewer. This strain originally belonged to a small brewery in Flemish Brabant in Belgium. The brewery was acquired by a large macrobrewery, and management decided to do away with this precious yeast. Fortunately passionate homebrewers and beer enthusiasts were able to keep some of the yeast going and you can use it now as well! This strain ferments fast, and aggressive. It can be under pitched easily, and attenuates deep. Great esters and phenols, can be slightly peppery. Flocculates slow, but can withstand spunding without a problem. This yeast is great for lighter colored Belgians, but is great for darker Belgians as well. This strain has not been fully characterized so we do not know until what gravity this yeast will ferment. We do know that it attenuates very well, and the inital tests have indicated that can ferment easily to 10% ABV.
JY31 - Nova Ale Yeast Ashburn, Virgina 71-80 Very low 68-85 A true local strain! Isolated in Ashburn, Virginia in 2008. The first native Virginia yeast used in commercial beer since prohibition (Farmwell Wheat and Native Son, both Lost Rhino Brewing Company). Higher fermentation temperatures are preferred with this strain. Producer of high levels of fruitiness above 26 ºC (80 ºF), earthy notes are present at lower fermentation temperatures (20 ºC, 68 ºF). Since it is a wild Saccharomyces cerevisiae strain one can expect drift when repitched for many generations.
JY31 - Nova Ale Yeast Northern Virgina 75-80 Low 75+ A new NOVA Ale yeast! This yeast differs from JY031 Nova Ale Yeast 1 by being slight more toned down in the aromatics and flavor department. Isolated in Northern Virginia, this strain is truly local. Power to VA! Since this is a new variety of Saccharomyces cerevisiae, this strain has not been fully characterized yet. Feel free to share your information with us if you use this strain!
JY146 - Protocetid Ale Calvert Marine Museum in Solomons, MD. >80 Very low max 90 This yeast is the famous strain isolated from the Calvert Marine Museum in Solomons, MD. This strain was isolated from Protocetid bone, discovered by Jason Osborne, the president and co-founder of Paleo Quest, a non-profit citizen-science organization for the advancement of the sciences of paleontology and geology through material contributions to museum collections, field exploration, scientific publication and education. This yeast is used for the famous Lost Rhino Brewing Company Bonedusters Ale. This yeast is hard to work with, it has the tendency to stop fermenting for a week after 30% attenuation, after which it picks back up and finishes out. Not for the faint of heart! Expect a Belgian character, with some tartness. Keep the desired ABV low during your recipe development, this strain is not suited for high-gravity worts. Finishes crisp and fruity, with a pleasant fizz.

Omega Yeast Labs

Name Source Attenuation Flocculation Temp°F Notes
Abbey Ale C - (OYL-018) 74-78 Medium-Low 68-78 From a famous Trappist brewery, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Compares to WLP500 and WY1214. Commercial pitches only.
Belgian Ale A (OYL-024) 72-85 High 65-78 Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. Compares to Compares to WLP550 and WY3522. Available to homebrewers.
Belgian Ale D (OYL-019) 74-78 Low 64-80 The best choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection. Compares to WLP570 and WY1388. Commercial pitches only.
Belgian Ale DK (OYL-049) 73-80 Medium 67-70 Clean Belgian type ale yeast. Good for Belgian style pale ales and amber ales. Biscuity, ale-like aroma with accentuated hop flavor and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile. Compares to WLP515. Commercial pitches only.
Belgian Ale O (OYL-046) 74-80 Medium 66-72 A Trappist style ale yeast. Produces dry beer with slight acidic finish, but cleaner than OYL-018 and OYL-028. Good choice for high gravity beers, Belgian ales, dubbels and trippels. Compares to WLP510. Commercial pitches only.
Belgian Ale R (OYL-020) 73-82 Medium 65-75 Great choice for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. Compares to WLP540 and WY1762. Commercial pitches only.
Belgian Ale W (OYL-028) 74-78 Medium 64-78 Classic strain for brewing Belgian dubbel or Belgian tripel. This strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. Makes a great Belgian style “house” strain. Compares to WLP530 and WY3787. Available to homebrewers.
Belgian Dark Ale A (OYL-040) 74-79 Medium 65-80 Belgian ale yeast that is a high acid producer with balanced ester and phenol production. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish. Compare to WY3822. Commercial pitches only.
Belgian Saison I (OYL-027) 76-80 Low 70-95 Most widely used farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Will yield a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. Compares to WLP565 and WY3724. Commercial pitches only.
Belgian Saison II (OYL-042) 74-79 Medium 70-84 This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Compares to WY3726. Commercial pitches only.
Belgian Wheat (OYL-029) 72-76 Medium 64-74 Produces beers with moderate esters and minimal phenolics. Apple, bubblegum, and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. Compares to WY3942. Commercial pitches only.
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.
French Saison (OYL-026) 77-83 Low 65-77 Versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. Compares to WY3711. Commercial pitches only.
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.
Saisonstein's Monster (OYL-500) 80-90 Low 65-78 The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027. Omega Yeast Labs Exclusive. Available to homebrewers.
Wit (OYL-030) 72-76 Medium 62-75 Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Compares to WLP400 and WY3944 vs Omega Yeast Labs Exclusive. Commercial pitches only.
HotHead Ale (OYL-057) Single strain isolate from traditional Norwegian Kveik brewing yeast. Stein Langlo, Stranda, Norway via Lars Marius Garshol. See NCYC 4021 [4][5] 75-85 Medium-High 62-98 A remarkable ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. It has a unique fruitiness that makes it complementary to modern hop varieties. Available to homebrewers.

RBY Laboratories

Name Source Attenuation Flocculation Temp°F Notes
RBY41 French Saison Brasserie Thiriez 77-83 Low 65-75
RBY58 - Fantome Saison Clone #1 Fantome 70-80 Low 75-85

RVA Yeast Labs

Name Source Attenuation Flocculation Temp°F Notes
RVA 261 Saison I Dupont 65-75 Med 75+ fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
RVA 262 Saison II Brasserie Thiriez 75-82 Med 67-77 French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241 
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
RVA 806 Lickinghole Creek Ale Virginia’s LHCB farm 78-85 Med 68-74  citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.  

Saccharolicious

Name Source Attenuation Flocculation Temp°F Notes
Demonical Popular yeast strain from a well-known Belgian brewery. Because of its ester-dominated fermentation profile, this yeast strain is often used in strong belgian ales. Other beer styles where this yeast strain can be used are Belgian-style IPA, Belgian blond and tripel.
Trappist O Relatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, but especially strong pale belgian ales. In combination with Brett I, this strains can be used for brewing Belgian specialty ales.
Wheat I Belgian wit yeast from a brewery in West Flanders.
Castle Alcohol tolerant yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.
Gnome Yeast strain from a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because of its balanced fermentation profile.
Pixie Slightly phenolic and spicy yeast strain from West Flandres. This is a versatile yeast strain that fits both malty and hoppy beers.

SouthYeast Labs

Name Source Attenuation Flocculation Temp°F Notes
P1 Musserweissen Dwarf Peach (South Carolina) 78.7% Low Use for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne [6].
N3 Native Cider Nectarine (South Carolina) 83.2% High Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary [6].
B3 Farmhouse Ale Blueberry (South Carolina) 79.3% Low Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary [6].
HS2 New Abbey Ale Honeysuckle (Tennessee) 78% Medium Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. [6].

The Yeast Bay

Name Source Attenuation Flocculation Temp°F Notes
Saison Blend 80 Med 70-78 Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
Wallonian Farmhouse 81-88 Med 68-78  Slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. Although it can be fermented at lower temps, for full flavor it is recommended to start fermentation in the 70°F's, and let it free-rise to the low to mid 80°F's. [7]
Saison Blend II 80-86 Med 68-80 This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. This combination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness. Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness. Close you're eyes eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.
Dry Belgian Ale 85-100 Med-High 68-74 Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation.
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.

White Labs

Name Source Attenuation Flocculation Temp°F Notes
WLP565 - Belgian Saison Brasserie Dupont (Saison Dupont) 65-75 Med 68-75 May stall, use at higher temps to prevent. Considered the "Dupont" strain.
WLP566 - Saison II Vieille Provision Saison Dupont 78-85 Med 68-78 Saison strain with more fruity ester production, Fast Fermentor
WLP568 Belgian Ale Yeast Blend 70-80 Med 70-80  Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
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 clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking July - Sept
WLP072 French Ale 68-70 Med 63-73 Low to moderate esters, when fermentation temperature is below 70°F.  Moderate plus ester character over 70°F.  Low diacetyl production. Good yeast strain for Biere de Garde
WLP670 American Farmhouse Blend farmhouse yeast strain and Brettanomyces 75-82 Med 68-72  complex flavor profile with a moderate level of sourness
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. cerevisae [8]. White Labs classifies this as a "wild Saccharomyces" [9]. Trois cannot ferment lactose [10].
WLP6788 Norwegian Farmhouse Ale A kveik strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since [11]. 80 Medium 98 (no one knows the optimal temperature currently) [11] Purchase from Bryggselv.no. US customers send an email to post @ bryggselv.no. See source information on Lars Garshol's blog for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus [12].

Wyeast

Name Source Attenuation Flocculation Temp°F Notes
1214 - Belgian Abbey™ 74-78 Med-Low 68-78 A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
1388 - Belgian Strong Ale™ 74-78 Low 64-80 The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.
1762 - Belgian Abbey II™ 73-77 Med 65-75 An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.
3463 - Forbidden Fruit™ 72-76 Low 63-76 A widely used strain in the production of Witbier and Grand Cru. This yeast will produce 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.
3522 - Belgian Ardennes™ 72-76 High 65-76 One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.
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).
3711 - French saison Brasserie Thiriez 77-83 Low 65-77  peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel
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.
3725 - Biere De Garde Soy-Erezée, Belgium / Fantôme 74-79 Low 70-84 Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. Available from July through September 2015.
3726 - Farmhouse Ale Blaugies, Belgium 74-79 Med 70-84 This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. Available from July through September 2015.
3787 - Trappist High Gravity™ 74-78 Med 64-78 A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.
3942 - Belgian Wheat™ 72-76 Med 64-74 Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
3944 - Belgian Witbier™ 72-76 Med 62-75 This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.

Other Labs

Name Lab Source Attenuation Flocculation Temp°F Notes
M27 Belgian Ale Dry Mangrove Jack 85+ Med 75-90 characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv.
Safbrew T-58 Dry Fermentis 70 Med 53-77 A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
Safbrew Abbaye Dry Fermentis 82 High 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) Yeast recommended to brew abbey type beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas.
Danstar Belle Saison - DRY Danstar High 63-80 Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary

Storage

For long term storage (3 months to potentially 2+ years), slants are a good option. For instructions on how to make slants at home capable of storing any microbe for potentially 2+ years, see Bryan Heit's video on Sui Generis Brewing (requires a pressure cooker).

See Also

Additional Articles on MTF Wiki

External Resources

References

  1. ↑ ref needed
  2. ↑ Eric Bandauski's Yeast Strain Guide
  3. ↑ 3.00 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 Private correspondence with IOY by Dan Pixley.09/04/2015.
  4. ↑ NYCY website. NCYC 4021. Retrieved 09/14/2015.
  5. ↑ Conversation with Lance Shaner on MTF regarding OYL-057 source. 09/14/2015.
  6. ↑ 6.0 6.1 6.2 6.3 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.
  7. ↑ Conversation with Nick Implellitteri and Ed Coffey on MTF. 08/19/2015.
  8. ↑ Archive of MTF discussions regarding Trois genetic analysis results.
  9. ↑ White Labs 644 Explanation. 04/09/2015. Retrieved 5/2/2015.
  10. ↑ Lance Shaner's results of fermenting Trois with lactose on MTF. 10/12/2015.
  11. ↑ 11.0 11.1 Conversation with Lars Garshol. 6/4/2015.
  12. ↑ Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.
Retrieved from "http://www.milkthefunk.com/w/index.php?title=Saccharomyces&oldid=3538"