New wYeast VSS strains

A spot to talk general homebrew
Post Reply
User avatar
mr x
Mod Award Winner
Mod Award Winner
Posts: 13764
Joined: Fri Sep 24, 2010 5:30 pm
Location: Halifax/New Glasgow

New wYeast VSS strains

Post by mr x » Sat Feb 05, 2011 6:41 pm

I might grab the Hella Bock (Ayinger) and Bier de Garde (Fantôme) .

Image

Wyeast 2487-PC Hella Bock Yeast
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Helles Bock, Dopplebock, Eisbock
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 70-74%
Temp. Range 48-56°F (9-13°C)

Wyeast 3725-PC Bier de Garde Yeast
Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: 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.

Alc. Tolerance 12% ABV
Flocculation low
Attenuation 74-79%
Temp. Range 70-84°F (21-29°C)


Wyeast 3789-PC Trappist Blend
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and
Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 75-80%
Temp. Range 68-85°F (20-30°C)
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

User avatar
BBrianBoogie
Verified User
Verified User
Posts: 771
Joined: Thu Oct 21, 2010 8:21 pm
Location: Halifax

Re: New wYeast VSS strains

Post by BBrianBoogie » Sat Feb 05, 2011 9:56 pm

Currently have something fermenting with 3789, smells great!

User avatar
KMcK
Award Winner 1
Award Winner 1
Posts: 2342
Joined: Thu Oct 14, 2010 9:54 pm
Name: Kyle
Location: Halifax, Nova Soctia

Re: New wYeast VSS strains

Post by KMcK » Sun Feb 06, 2011 11:30 am

I've started a yeast farm so anyone wanting to share some of these with me please let me know.
McKeggerator:
  • no beer :(

User avatar
BBrianBoogie
Verified User
Verified User
Posts: 771
Joined: Thu Oct 21, 2010 8:21 pm
Location: Halifax

Re: New wYeast VSS strains

Post by BBrianBoogie » Sun Feb 06, 2011 12:27 pm

You're certainly welcome to some yeast cake in a few weeks. How much do you need?

User avatar
KMcK
Award Winner 1
Award Winner 1
Posts: 2342
Joined: Thu Oct 14, 2010 9:54 pm
Name: Kyle
Location: Halifax, Nova Soctia

Re: New wYeast VSS strains

Post by KMcK » Sun Feb 06, 2011 2:13 pm

Enough to make a starter. ~100 ml should do. Thanks!
McKeggerator:
  • no beer :(

User avatar
BBrianBoogie
Verified User
Verified User
Posts: 771
Joined: Thu Oct 21, 2010 8:21 pm
Location: Halifax

Re: New wYeast VSS strains

Post by BBrianBoogie » Sun Feb 06, 2011 6:02 pm

No problem, I'll set some aside for you. Keep in mind that this strain contain Brettanomyces if you're fearful of cross contamination.

Post Reply

Return to “General Homebrew Discussion”

Who is online

Users browsing this forum: No registered users and 20 guests