TYB House Sour Blend
TYB House Sour Blend
As we isolate organisms and evaluate them, we often find individual strains that while exhibiting a unique character, are unable to currently be incorporated into our product line up. These are strains we not only bank on hand, but often incorporate into our house sour blend. Given how incredible the recent beers are that we've made with this blend, we've decided to propagate some up for a beta release. While this will never become a formal product because of the complexity of the culture and the logistical nightmare it would pose for White Labs' propagation team, it will be available from time to time as a beta release as we have the bandwidth to propagate it.
The Yeast Bay House Sour Blend is complex blend developed over three years of isolation work, currently consisting of the following organisms:
Belgian/Saison Saccharomyces cerevisiae isolates
Brettanomyces sp. isolates
Lactobacillus sp. ("uncultured Lactobacillus" sequencing result)
This culture will produce a dry, acidic, complex beer over time with a complementary profile of lactic acid, pineapple/orange/lemon/floral esters and earthy funk.
The Lactobacillus and Pediococcus were originally maintained in the presence of moderate IBU (~5-10), and now a small portion of each TYB House Sour Blend is added to the next solera style. As a result, the lactic acid bacteria have become quite active and resilient.
If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of Brettanomyces character and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time.
Cell Count: ~20 billion cells/vial.
Temperature: 68 - 78 ºF
Attenuation: 85%-100% (Diastatic Strains)
Add To Cart