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

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Messages in Thoughts on Yeast Bay Yeast?
Matt
Charter Member
Normal, IL
341 Posts


Amalgamation, The Yeast Bay



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Amalgamation is good.

This Funk Weapon #1 I got from Bootleg Biology smells like freaking Cantillon in the starter. I'm stoked to try it.

I'm pissed that I can't keep a lacto culture clean and this latest fast sour spontaneously fermented on me. Now I'm not going to get the same character when I pitch it.

I'm going back to hot souring I think. Just need to find the right bugs. Maybe I'll do the grain thing again, that's cheap.





Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Oh, and acetic is fine in a Brett starter. Brett makes acetic with o2 just like acetobacter. So as long as your fairly confident it's a clean culture and you will keep it from o2 you should be able to use it without issue.





Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


I launched a tripel with the Dry Belgian.  Dear lord that thing is taking off like a rocket.  I'm so glad I put the blow off tube on it.

I'm also using the Saison/Brett blend.  Seems to be doing well, but not the animal the Dry Belgian is.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


>This Funk Weapon #1 I got from Bootleg Biology smells like freaking Cantillon in the starter. 

Yesssssss. I am fermenting five gallons of Old Ale right now, going to split off a few gallons for Funk Weapon.




Posted 34 days ago.

zeith
Charter Member
Seattle, WA
41 Posts


Funny you should mention Dry Belgian and dosing with Brett because that's exactly what I did! Brewed a Saison grist, fermented with Dry Belgian and at bottle time split 4 ways: control, amalgamation dose, funk weapon dose, amalgamation + funk weapon dose. Bottled these literally last weekend. Glad others were thinking like me! Will report in a month or so how things look!



Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


I love you man. I can't wait to hear how those turned out!



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


I was all geeked up to give Funk Weapon #1 a go in an all-brett sour and then some wild yeast decided to jump in my lacto starter. uuuuuggggghh. That beer smells really weird right now. I guess I'm going to throw good yeast after bad and hope for the best. Maybe it'll be awesome and this will become my medium-length sour saison culture.

I might just have to brew a fast-lambic out of cadence just to try it though. The starter smells so Cantillon-y it's uncanny. None of the other commercial Brett strains smell this much like actual lambic, IME.




Posted 34 days ago.

DanABA
Las Vegas
25 Posts


Ed Coffey and Amos Browne have some good write ups on The Yeast Bay stuff:


Also, Nick Impellitteri is a great guy and always answers questions.  

On the acetic dregs, you can try cold crashing it for a week and then discard the acetic starter wort.  A lot of people tend to use this method with Brett starters.  When you aerate Brett starters, you get a TON of cells, but you also get a ton of acetic acid.  People will generally cold crash for a week (Brett is slow to settle out), decant the acetic starter wort, then pitch just the slurry.  Up to you though, it might not be worth the trouble depending on how much acetic acid is in the dregs beer, and how much you estimate will be created in the full batch.  Good luck!






Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


@April & @Matt, any thoughts on Funk Weapon #1 now that you've had 'em going for a while? Thinking about grabbing a vial.



Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


I just made my starter of it, got a vial to send to Brian once the weather warms up, a vial to save, and some to pitch into an old ale. So no advice yet, but I'm excited about it





Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


FW #1 or FW #2?

I have #1 and the jury is still out for me. One beer is super acetic (vienna wort, soured with Omega lacto), the other smelled amazing during fermentation, but now tastes pretty bland (other half of BU Kolsch wort, low IBU, but no lacto, 100% FW #1), I'm going to keg condition it and see if I can get it to show some character.

If the beer smelled like the fermentation, I would be all over it. I was SO excited the way the ferment smelled.




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Yeah, #1. Was it all-Brett fermentation?




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


I'm thinking all Brett with funk weapon #2 for a lambic





Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Holy crap! The vienna wasn't! It spontaneously fermented from the lacto starter. Geez. I totally forgot about that. Ugh...I pitched some of that slurry into another beer. :(

The kolsch was 100% Brett, no lacto.




Posted 34 days ago.

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