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New wYeast VSS strains

Posted: Sat Feb 05, 2011 6:41 pm
by mr x
I might grab the Hella Bock (Ayinger) and Bier de Garde (Fantôme) .

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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)

Re: New wYeast VSS strains

Posted: Sat Feb 05, 2011 9:56 pm
by BBrianBoogie
Currently have something fermenting with 3789, smells great!

Re: New wYeast VSS strains

Posted: Sun Feb 06, 2011 11:30 am
by KMcK
I've started a yeast farm so anyone wanting to share some of these with me please let me know.

Re: New wYeast VSS strains

Posted: Sun Feb 06, 2011 12:27 pm
by BBrianBoogie
You're certainly welcome to some yeast cake in a few weeks. How much do you need?

Re: New wYeast VSS strains

Posted: Sun Feb 06, 2011 2:13 pm
by KMcK
Enough to make a starter. ~100 ml should do. Thanks!

Re: New wYeast VSS strains

Posted: Sun Feb 06, 2011 6:02 pm
by BBrianBoogie
No problem, I'll set some aside for you. Keep in mind that this strain contain Brettanomyces if you're fearful of cross contamination.