The Yeast Bay · Saison/Brettanomyces Blend II WLP4636
- 22.0 – 27.0°C
The Yeast Bay's Saison/Brettanomyces Blend II (WLP4636) is a liquid type brett or bacteria strain perfect for saison and farmhouse ales. Its optimal fermentation temperature is between 22°-27°C, and it has an attenuation of 83.0% and a medium flocculation. It also has a medium alcohol tolerance, so it can handle up to 10-12% ABV. This blend will produce esters ranging from light fruitiness to heavy spice, as well as an array of phenol compounds which will contribute to the beer's complexity.