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BPotts
12/27/07 02:46 AM  
New Wyeast Strain (Here we go again....)
I'm still brewing up a storm with 3711 and here they go releasing another new and cool sounding yeast.... Berliner Weiss Blend, a neutral german ale yeast, a lacto strain, and a "unique" brett strain....can't wait to try it!
Al B
12/27/07 07:44 PM  
Re: New Wyeast Strain (Here we go again....)
If I hadn't had Steve's 100% Brett clausenii Berliner, I wouldn't believe brett would go in this blend. However, I gotta guess its B. anamolus (i.e. very close to clausenni).

Al Berliner

BPotts
12/27/07 11:31 PM  
Re: New Wyeast Strain (Here we go again....)
Supposedly it was isolated from a now defunct german brewery.
Al B
12/28/07 10:36 PM  
Re: New Wyeast Strain (Here we go again....)
I see that now.

huh.

curious.

Might have to look at that myself too.

Pat
01/04/08 08:32 AM  
Re: New Wyeast Strain (Here we go again....)
Anyone know more info about this? It sounds really interesting but I couldn't find it on their site. Any retailers carry it? Thanks for the help.
BPotts
01/04/08 09:59 AM  
Re: New Wyeast Strain (Here we go again....)
Should be hitting shelves any day now, if it hasn't already....here's a link to it on their site...

www.wyeastlab.com/vssprogram.cfm?website=2

SAH
01/04/08 04:55 PM  
Re: New Wyeast Strain (Here we go again....)
I order mine today! This place www .highgravitybrew. com , but they may not be legit. They had 3711 too, which I never got, so I couldn't say no :) If they work out well, I'll be sure to let the board know.
neonmeate
01/05/08 06:08 AM  
Re: New Wyeast Strain (Here we go again....)
great news!!
Al B
01/05/08 09:56 AM  
Re: New Wyeast Strain (Here we go again....)
Grape + Granary has it I think.
SAH
01/05/08 07:27 PM  
Re: New Wyeast Strain (Here we go again....)
They emailed me and said it won't be in until Thursday. I don't like that they're selling it like they already have it, but I don't mind waiting a few days.

Also, assuming my Berliner Weiss is going to be 1.036-1.040, I probably don't need to make a starter for this correct?

BPotts
01/05/08 08:34 PM  
Re: New Wyeast Strain (Here we go again....)
I'm not planning on a starter...the first brew will be the starter.
BPotts
01/09/08 02:39 PM  
Re: New Wyeast Strain (Here we go again....)
off to go pick up some packs of the new blend to brew a low grav berliner, then perhaps a saison of some sort, or double berliner maybe....
arrogantbastard
01/10/08 11:04 AM  
Re: New Wyeast Strain (Here we go again....)
Just a quick note HighGravity is my LHBS and they are legit
DrunkenPanther
01/11/08 11:44 AM  
Re: New Wyeast Strain (Here we go again....)
Wow, tolerant up to 10%. Most of my berliners have only been ~3.5%. May be time to experiment.....Imperial Berliner :)

BPotts
01/11/08 02:25 PM  
Re: New Wyeast Strain (Here we go again....)
Yeah I plan to do a standard gravity berliner and then use the yeast cake for an imperial berliner, can't wait!
Trent
02/02/08 03:55 PM  
Re: New Wyeast Strain (Here we go again....)
Gday guys

Sorry to bring up an old topic, but I am currently fermenter a berliner with this new wyeast pack (and may I say the leftover dribbles in the bottom of the smackpack tasted fantastically sour).

Anyway, I was considering repitching this yeast, but am not too sure if it will put the balance of bugs out of whack or not. Are blends like this suitable for re-pitching? Would it possible get progressively more "bug like" over generations, or would the saccharomyces popluation be large enough to start chomping away before the lacto has enough time to do its dirty work?

As an aside, BPotts was suggesting maybe he may put a saison on after the berliner. Wouldn't a saison have too much bitterness and hop compounds for the lacto to work, or would you just drop the IBU's to somewhere around the 15 mark, and not add much/any aroma hops? If ya can't tell, I am new to actually brewing sour beers, so any advice will be much appreciated.

All the best

Trent

BPotts
02/02/08 07:16 PM  
Re: New Wyeast Strain (Here we go again....)
Trent,

I think I'm just go with the double berliner, with a small amount of bittering/aroma hops. Your right about the saison, it would have to be lowly hopped, so I might as well just try the former.

It seems that multiple generations of commercial blends tend to get funkier and more sour as they go with the bugs dominating the sacch. I don't plan to go past two or three generations, unless it seems things aren't getting too out of hand.

BPotts
02/02/08 07:17 PM  
Re: New Wyeast Strain (Here we go again....)
And an after thought....considering blends to sour more as they go, it might be interesting to try a highly hopped saison after 2 or 3 generations to maybe keeps th bugs in check....
Trent
02/03/08 03:57 AM  
Re: New Wyeast Strain (Here we go again....)
Thanks for the reply, BPotts

I will re-pitch onto that cake (an imperial berliner sounds interesting) and the thought about keeping the bugs in check with a higher hopped beer is a good one, will give me something to do over the coming weeks.

All the best

Trent

Baums
02/04/08 10:16 AM  
Re: New Wyeast Strain (Here we go again....)
I think the gravity of the beer is a primary reason why the lactobacillus in a mixed culture will either increase or decrease with each repitch. Lactobacillus has more trouble than saccharomyces does, in high alcohol environemnts.

For instance, when De Dolle used Rodenbach yeast (in generally high gravity beers) I believe they needed regular fresh cultures because the lactobacillus got less prominent with each repitching. On the other hand, repitching the exact same yeast blend at Rodenbach (in lower gravity beers) led to more sourness with each repitch, until the lacto populations would get so high that they'd need to wash the yeast with acid.

 
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