BrewUK lucky dip yeasts

[sven945]

Why not keep the wlp835 for the winter and just put the fv in the coldest place you can find, I wouldn't worry if it was a few degrees hotter than ideal.
The brussels brett is supposedly a Cantillon blend so perfect for a lambic, brew it and stash it away for a couple of years and it'll be great.
The 644 looks great too, one I've been wanting to try for a while in something like an IPA. It's not a brett strain but it has a lot of similar flavours.

Thanks for the advice. I keep wondering if I could ever make use of my balcony for brewing lagers, but I suspect even with wrapping the FV in lots of insulation it wouldn't keep a consistent enough temperature.

I'll investigate doing a lambic with the Brussels Brett. I think I was thinking along those lines with the Mélange, but I think I was thinking along the lines of having two vials of it might make up for them being out of date. ,

 

[MyQul]

You can ferment lager yeast at ale temps, it just wont be as clean

 

[Hoddy]

I've got a yeast bay saison/Brett blend yeast. Any suggestions on what to do with that?

Do I use a saison recipe/mash or do I do something special with the recipe or mash?


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[strange-steve]

I've got a yeast bay saison/Brett blend yeast. Any suggestions on what to do with that?

Do I use a saison recipe/mash or do I do something special with the recipe or mash?


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Just a normal saison recipe would be fine, the brett will give it a more traditional farmhouse beer flavour.

 

[Hoddy]

Just a normal saison recipe would be fine, the brett will give it a more traditional farmhouse beer flavour.

Do you have to treat the beer differently? Like you would a proper Brett yeast/beer? Like secondary ferment it for months on end before bottling etc etc

Or can I treat it like a normal saison?

I've never used a blended yeast like these from the yeast bay.


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[strange-steve]

Do you have to treat the beer differently? Like you would a proper Brett yeast/beer? Like secondary ferment it for months on end before bottling etc etc

Or can I treat it like a normal saison?

I've never used a blended yeast like these from the yeast bay.


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Well brett doesn't like to be rushed so you'll need to leave it in the fermenter longer, I'd suggest a good 8 weeks. Just make sure fermentation is complete before bottling.

 

[Crystal_Ball]

After seeing this thread i thought i would add the lucky dip to my latest BrewUK order and here is what i received:

2x Yeast Bay Wlp4633 - Mélange - Sour Blend
2 x Yeast Bay Wlp4637 - Amalgamation - Brett Super Blend
1 xWhite Labs WLP835 - German Lager X

from other posts i see others got the same.

Im currently using a fridge for the first time for fermentation so glad i can try and make use of the lager yeast.

Like others I'm after some direction for some Sour beer recipes.

For the Amalgamation yeast its description is: "Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate."
So what sort of beer would they lend theirselves to?

I use a Braumeister if anyone wants to spell out a recipe for me using my equipment!! :whistle:

 

[Covrich]

I'm starting to spot a pattern here :lol: