All Strains from The Yeast Bay

Dry Belgian Ale By The Yeast BayAles
Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation. To achieve high attenuation, we recommend fermenting with this strain at 70-71 ºF for the first 2-3 days, and then bumping up the temperature to 74-75 ºF for the remainder of fermentation.
Form Liquid
Strain Y005
Temp 70F to 76F
Attenuation 85 to 100
Flocculation Medium-High
Substitutes None
Tolerance 0%
User Rating None - Login To Rate

Northeastern Abbey By The Yeast BayAles
This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
Form Liquid
Strain Y003
Temp 68F to 73F
Attenuation 77 to 81
Flocculation Medium-Low
Substitutes None
Tolerance 0%
User Rating None - Login To Rate

Saison Blend By The Yeast BayPale Ales, Saisons
A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.
Form Liquid
Strain Y004
Temp 68F to 80F
Attenuation 76 to 82
Flocculation Medium-Low
Substitutes None
Tolerance 0%
User Rating None - Login To Rate

Sigmund's Voss Kveik By The Yeast BayNorwegian Ales
Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 70 - 100 ºF, without major changes to the flavor profile or production of any harsh phenolics or fusel alchohols.
Form Liquid
Strain Voss Kveik
Temp 70F to 100F
Attenuation 78 to 83
Flocculation High
Substitutes FM53,OYL-061
Tolerance 0%
User Rating None - Login To Rate

Vermont Ale By The Yeast BayAles
Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer.
Form Liquid
Strain Y001
Temp 66F to 70F
Attenuation 75 to 82
Flocculation Medium-Low
Substitutes None
Tolerance 0%
User Rating None - Login To Rate

 
12