Wyeast Liquid Yeast - Private Collection Strains

Wyeast Private Collection Strains for Spring 2015
FUNKY SPRING

AVAILABLE FROM APRIL THROUGH JUNE 2015. SUBJECT TO AVAILABLITY.

Wyeast 3191-PC Berliner Weisse Blend�

Beer Styles: Berliner Weisse, Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.

Wyeast 3538-PC Leuven Pale Ale�

Beer Styles: Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown Ale
Profile: This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles.

Wyeast 5151-PC Brettanomyces claussenii�

Beer Styles: Old Ale, Historic Porters & Milds, Foreign Extra Stout, Wild & Sour Ales, Fruit Lambic, Flemish Red Ale, Belgian Specialty Ales
Profile: Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Brett profile. Produces �horse blanket,� leathery, and smoky character, but at lower level than other Brett strains. Can be used as the primary strain for fermenting, but is often used after a primary fermentation with an S. cerevisiae strain, and in blends to produce sour beers. It is highly attenuative, given proper time to fully ferment out, and is known to create a pellicle during fermentation.