Yeast Bay Melange Sour Blend

$16.00 incl. GST

Please note we strongly recommend adding arcticool gel ice packs to any liquid yeast being freighted out to keep cool in transit.

All Yeast Bay vials benefit a healthy yeast starter.

If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please!

Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.

If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 24-26 ºc to encourage development of sourness (LactobacillusPediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 20 ºc and holding at that temperature for an extended period of time.

Temperature: 20 – 24 ºc

Attenuation: 85%

Flocculation:  Medium-Low

Out of stock

Join the waitlist to be emailed when this product becomes available

Pay in 4 (interest-free instalments) is available for orders between $30 and $1,500. 2% processing fee applies.
SKU: wlp4633 Categories: , , Tag:

Description

Please note we strongly recommend adding arcticool gel ice packs to any liquid yeast being freighted out to keep cool in transit.

All Yeast Bay vials benefit a healthy yeast starter.

If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please!

Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.

If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 24-26 ºc to encourage development of sourness (LactobacillusPediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 20 ºc and holding at that temperature for an extended period of time.

Temperature: 20 – 24 ºc

Attenuation: 85%

Flocculation:  Medium-Low

Additional information

Weight 0.055 kg
Size

40ml

Flocculation

Med – Low

Best Before

9/6/22