1. The Yeast Bay - Amalgamation - Brett Super Blend The Yeast Bay - Amalgamation - Brett Super Blend

    The Yeast Bay - Amalgamation - Brett Super Blend

    Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special.

    Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.

  2. The Yeast Bay - Amalgamation II - Brett Super Blend

    The Yeast Bay - Amalgamation II - Brett Super Blend

    The next installment of our "Brett Super Blend", Amalgamation II is a blend of 5 Brettanomyces isolates. This culture is the coalescence of all of the great qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the sweet tart character of TYB207, and the tropical bouquet of the combined ester profile of lemon/pineapple/guava/mango/papaya contributed by all the isolates.

    Expect beers fermented with this blend to finish crisp, dry, tart and unbelievably fruity with just a touch of funk on the finish. This blend produces noticeable character only 3-4 weeks into fermentation and is well suited for faster turnaround beers. Amalgamation II shines as a primary or secondary fermenter, and is sure to please any brewer of Brettanomyces-driven beers. 

  3. The Yeast Bay - Farmhouse Sour Ale

    The Yeast Bay - Farmhouse Sour Ale

    Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk.

    This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.

    Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity.
    Cell Count: ~53 billion cells/vial.

    Temperature: 70 - 78 ºF
    Attenuation: 80-100% (Diastatic Strain)
    Flocculation: Medium-Low

  4. The Yeast Bay - Lactobacillus Blend

    The Yeast Bay - Lactobacillus Blend

    The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits very strong hop tolerance.

    Sure to please anyone with a knack for creating sour beers, it can quickly produce acidity across a wide range of temperatures. This blend can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and well-rounded acidity that is the foundation of any complex sour beer.

    We recommend holding the IBU on the low end (< 2-3) if you'd like to use this blend to create acidity in a shorter time frame. Higher IBUs in excess of 10-15 IBU may result in slower souring.

    Temperature: 70-90 ºF
    Attenuation: N/A
    Flocculation: N/A

  5. The Yeast Bay - Lochristi Brettanomyces Blend

    The Yeast Bay - Lochristi Brettanomyces Blend

    This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up.
  6. The Yeast Bay - Melange Sour Blend The Yeast Bay - Melange Sour Blend

    The Yeast Bay - Melange Sour Blend

    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 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). 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 68 ºF and holding at that temperature for an extended period of time. Approximately 29 bilion cells/vial.
  7. The Yeast Bay - Simonaitis Lithuanian Farmhouse Yeast The Yeast Bay - Simonaitis Lithuanian Farmhouse Yeast

    The Yeast Bay - Simonaitis Lithuanian Farmhouse Yeast

    This culture is a single strain of Saccharomyces cerevisiae, isolated from a Lithuanian Farmhouse mixed culture (which originally containing multiple strains of Saccharomyces cerevisiae and Lactobacillus sp.) kindly provided by Julius Simonaitis via Lars Garshol (click here for Lars' blog).

    Across a wide temperature range this culture will throw an intriguing mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice (passionfruit, orange, guava) and produces distinct spicy/earthy/herbal undertones.

    While not a “kveik” strain, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 35 ºC and a high alcohol tolerance (>10%).


  8. White Labs WLP644 Saccharomyces "bruxellensis" Trois White Labs WLP644 Saccharomyces

    White Labs WLP644 Saccharomyces "bruxellensis" Trois

    WLP644 Saccharomyces "bruxellensis" Trois

    This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. This wild yeast has grown in popularity for styles like American IPA, American pale and blonde ales due to its tropical and stone fruit flavors and aromas. This Saccharomyces strain can be used like other house strains and can be easily clean with proper CIP procedures. Formerly named Brettanomyces bruxellensis Trois. WLP644 is packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains.

    WLP644 Saccharomyces "bruxellensis" Trois to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.

    Attenuation: 85.00-85.00
    Flocculation: Low
    Alcohol Tolerance: Medium - High (8 - 12%)
    Optimum Fermentation Temperature: 21-29C
  9. White Labs WLP670 Farmhouse Blend Yeast

    White Labs WLP670 Farmhouse Blend Yeast

    Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, saisons, and other Belgian-inspired beers.
  10. White Labs WLP672 Lactobacillus Brevis White Labs WLP672 Lactobacillus Brevis

    White Labs WLP672 Lactobacillus Brevis

    This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).