A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
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In an experiment, I'm brewing a saison using both the Belgian Saison strain as well as The Brett B strain. I made a 2000ml starter and pitched both vials in and let it run for 24 hours after which I crashed it out in the refrigerator. I pitched them both at 12:00 midnight. At 7:30 AM, the Brett was already trying to build a pellicle! Of course, the violent fermentation of the Saison yeast wouldn't let it set up, but the tell-tale big gnarly bubbles of the pellicle were trying to hold on. Can't wait to taste this one...
This blend produces an ungodly amount of hydrogen sulfide. Don't be alarmed if you're 3 weeks in and the fermenter smells like concentrated rotten eggs, it takes about a month for it to dissipate for me, at which point not a trace of that odor remains. Many people choose to ferment warm at first in order to give the lacto the best chance to gain a solid foothold before the yeast can dominate it, but I highly advise against this practice because it generates a ton of esters and winds up resembling a Belgian Wit more than a Berliner Weisse.
Brewed in one day with a 1 minute boil, no starter. Pitched at 76 degrees OG around 1.033, sat for primary in a basement with an air temperature of around 65 degrees. Really nasty sour smell stank up the basement for a while, but disappeared after about five days. Beer smells like sulfur and acid. Yeast worked quickly and airlock activity after about a week has slowed to minimal. Brew took on an interesting layered appearance and tastes surprisingly sour...more of a lactic-tasting sour taste...two weeks in primary should just about do the trick.
This is the perfect yeast for the ladies! I brewed this for my wife and her friends who prefer a low abv drink. (There also from Berlin.) This yeast started off slow, but give is 6 months. In time this turns out wonderful. I now brew this every year for them. Green and red syrup (English = woodruff and raspberry) is a must as it balances the tart flavors.
Optimum Ferment Temp.68-72°F (20-22°C)