5223-PC Lactobacillus brevis

Species: Lactobacillus brevis

Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.

0
0
60
95°F
9
3725-PC Bière de Garde

Species: Saccharomyces cerevisiae var. diastaticus

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.

 

This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Low
74
79
70
84°F
12
3031-PC Saison-Brett Blend

Species: Saccharomyces cerevisiae var. diastaticus & Brettanomyces blend

A blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend.

 

This blend contains Wyeast yeast strains that have been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. These strains carry the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Low
80
90
65
80°F
12