13,703
edits
Changes
added BSI blends
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| BY-A Brett. Saison Blend || High - Very High || Medium Low - Low || 65-95°F || This blend is perfect for creating low-funk, low tartness, Belgian-based Brettanomyces Saisons. The Brett. strains bring ripe, tropical fruit with low funkiness. The first Sacc. strain is a traditional high-temperature Belgian Saison strain, the second is a Belgian-style Abbey strain that help ensure quick attenuation, aids in flocculation, and provides additional complexity to the finished beer. Shipped in a 10mL, screw top vial with cell count, viability, and contamination testing report. Recommended making a 1-2L starter.
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====[[Brewing Science Institute]]====
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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| B-73 Roselare Blend || 80%+ || Varies || 65-85 || Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures <ref name="bsi">[http://www.brewingscience.com/PDF/prodlist/BSI_Yeast_Descriptions_Guide.pdf BSI Yeast Description Guide. Retrieved 03/15/2016.]</ref>. Does not contain ''Pediococcus'' by default, but they will include it if asked <ref>[https://www.facebook.com/groups/MilkTheFunk/?comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation with Brandon Jones on MTF. 03/15/2016.]</ref>.
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| B-82 Belgian Sour Ale || 75-80 || Med || 65-80 || Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer <ref name="bsi"></ref>.
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