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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Thoughts on Yeast Bay Yeast?

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mchrispen
Bastrop, TX
485 Posts


So I pulled the trigger on some yeast from Yeast Bay. No idea how it behaves and the internets seem to be failing me. I bought 2 packs each of the following:

Saison Blend
Wallonian Farmhouse
Dry Belgian Ale

Planning a batch over batch of saisons with each of the saison/farmhouse yeasts, but it appears the Farmhouse may go VERY dry, which is cool.

Dry Belgian Ale - time for my annual Strong Golden, and possibly a repitch into a Strong Dark.

Any advice on these yeasts?




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I haven't used TYB yeast, but it seems that they have a pretty good reputation.



Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


That Dry Belgian is a BEAST! The beer I made during beta testing (read about it here) was purely Nick's suggestion-- mash sort of high and expect it to hit 1.000 FG or lower. Regardless, great mouthfeel and tasty character.



Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I've only used the Amalgamation Brett blend and Vermont Ale so far, but I've been impressed with both! If you got to sample my "Death Rides a Pale Horse" batch during my NHC seminar that was the Amalgamation.



Posted 34 days ago.

CentralCalBrewer
Fresno, CA
89 Posts


For the Wallonian Farmhouse, stick to the mid to upper end of the temperature range. I used it at the low end (68), and it was.... boring...

Really nothing farmhouse about it that low.




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


@CentralCalBrewer: How did the Farmhouse attenuate? I am a huge fan of Belle Saison and get incredibly dry results with a hochkurtz schedule (146/158) with good body. Usually a 1.050ish drops damned near 1.002/4.

@KidMoxie: Yeah that was tasty. I plan to try their wild strains soon - I have two barrels that need beer. I am not a huge fan of Vermont/Conan, but really haven't given it a go beyond the occasional APA. Those were cultures - perhaps a pure strain might yield preferable results.

@Brulosopher: Nice, means I can get the booze I want with less malt. My efficiency seems to drop off a cliff when I get above 35# (10 gallon). Any thoughts in a golden? I would like some fruitiness and spiciness, but not banana. Usually can avoid that with a cooler ferment.

Going to be a big beer winter at my house I guess.






Posted 34 days ago.

turduckenpillow
WI
11 Posts


I recently used the Dry Belgian Yeast in a Belgian Golden Strong Ale.  I don't typically drink Belgians, let alone Golden Strong Ales, so I'm not sure how accurate to the style it is.  I used 10 lb Blegian Pilsner and 1 lb candi sugar for a 3 gallon batch.  1 oz Saaz at 60 min, 0.5 oz at 10 and 5 minutes, each.  It had a subtly, mellow bubble gum flavor and aroma with a typically Belgian peppery flavor. 

Going to use again in a Trippel and also a Pale Ale.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Yeah, Dry Belgian is insane. I got .998 on a 1.092 beer mashed at 150F. It's actually got some sweetness too it which is crazy. It's somehow super dry and sweet at the same time. It's the beer I advanced to 2nd round.

It would be a better beer at a lower OG IMO. I would try to stick to the lower end of the BJCP specified OG spectrum and I probably wouldn't even give it any sugar. I doubt it needs it. Maybe like 5% just for kicks.

I've got it in an Enkel right now. 1.050 of pilsner malt and a touch of Nelson hops late.

I used Wallonian farmhouse, but I threw brett in there too, so I have no real comments on that.




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


The yeast finally arrived. Took a full damned week despite paying for the 3 day shipping. At least they put some freezer packs in there since I ordered so many vials. Talked to the USPS about it - they went Meh, not our problem. So 3 day shipping DOESN'T guarantee 3 days. Their own tracking showed it arrived Saturday to the local office. The box was easily 90F when it was delivered.

Rant over.

Yeast is in the cold again - hope it ain't shot. Will build up starters soon.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


It won't be shot.  You'll have fewer cells than when it was shipped, but you'll be fine, I'm sure.



Posted 34 days ago.

Fenix159
Hayward, CA
32 Posts


mchrispen: USPS doesn't guarantee much of anything. Unless you pay exorbitant fees for incredibly rapid shipment. And then they only promise to do their best, really. 

Hell, even UPS Second Day and Three Day Air aren't guaranteed and Next Day isn't always what people expect it to be. 

Out of curiosity though, what day did you place the order? Because it's incredibly common for an order placed on Wednesday to not get cross country until Tuesday. I see in your profile TX, so not quite cross country. But close enough far as shipping is concerned, sadly.

If you placed your order on Tuesday, then it's Wednesday for day 1. So through to Monday (not including Sunday) is 5 days, and they don't count the delivery day as a day unless it's convenient for them. So they would say it took 5 days.

They just don't care, because there is no recourse for anyone involved.

A starter will fix that up just fine though. I've had yeast shipped from across the country middle of the summer and it turned out fine, just made a big starter. 




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


Ordered on July 7th. Shipment notice on the 8th. Yeah - was really just venting about the postal service. Used to have family that worked there - but in small communities. Around here - no efforts to get stuff out and into mailboxes.

Of course a starter... I do 10-12 gallon batches and and pitch to viability counts. Going to make some extra slurry and set aside to compare with harvests.




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


Yeast Bay Dry Belgian - you guys are right. My Golden Strong / Braggot finished at 00.98. Just a tiny hint of booze - but spicy and phenolic. I think this is my new favorite. It doesn't floc very well. Tossed some into a Quad and it is going slower, but I think I underpitched. This is fermenting at 72F and still going after 3 weeks. Will see - tastes like heaven.

Gotta drop some gelatin into the BGS and get it to clear. Lagering away now. CANNOT wait for this to age up a bit.

Planning to bottle a case of cork/cages with this and let it age away. Thinking of dabbing a bit of brett brux slurry into each bottle for a twist.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


It would seem to be a great strain to bottle with Brett. No residual carbs for the Brett to screw up and over carb the beer. But plenty of phenol for it to make funk with.





Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


Any suggestions? not been very happy with White Labs lately.

I have a pitch of built up dregs, but smells and tastes a bit acetic.

Was thinking Brux, but open to suggestions. Would make a very small starter.




Posted 34 days ago.

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