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Lambic - Gær m.m.

  • Giver en let syrlig øl med delikate noter af tropisk frugt (mango, ananas m.m.).
    Brettanomyces Anomalus (WLP640) *BESTILLINGSVARE*
    DKK 75,00
    Ikke på lager
  • Giver en let syrlig øl med delikate noter af tropisk frugt (mango, ananas m.m.).
    Saccharomyces Bruxellensis Trois (WLP644)
    DKK 75,00
    Få på lager
  • Lav intensitet Brett karakter. Frugtagtig, ananas-lignende aroma.
    Brettanomyces claussenii (WLP645)
    DKK 75,00
    Få på lager
  • Giver en robust og kompleks sur øl med noter af pære.
    Brettanomyces Bruxellensis Trois Vrai (WLP648)
    DKK 75,00
    Få på lager
  • Medium intensitet Brett karakter. God til belgisk stil og lambics.
    Brettanomyces bruxellensis (WLP650)
    DKK 75,00
    Få på lager
  • Høj intesitet Brett karakter. Noter af stald, røg og krydret smag.
    Brettanomyces lambicus (WLP653)
    DKK 75,00
    Få på lager
  • Pediococcus damnosus er en kokbakterie kendt for sin fantastiske egenskab til at producere mælkesyre. Producerer meget diacetyl og vokser langsomt.
    Pediococcus Damnosus (WLP661) *BESTILLINGSVARE*
    DKK 75,00
    På lager
  • Lactobacillus brevis producerer mere mælkesyre end Lactobacillus Delbrueckii. God til alle typer sure øl!
    Lactobacillus Brevis (WLP672)
    DKK 75,00
    Få på lager
  • Konverterer æblesyre til mælkesyre. Afrunder smag i vin.
    Malolactic Bacteria (WLP675)
    DKK 75,00
    Få på lager
  • En unik blandings-gær til belgiske øl.
    Belgian Sour Mix (WLP655)
    DKK 75,00
    Ikke på lager
  • Er du til lambic ? Så er denne gær for dig! Debaryomyces er en af de vilde gærtyper fra belgien, der er isoleret fra lambic.
    Debaryomyces hansenii (WLP692) *BESTILLINGSVARE*
    DKK 75,00
    Ikke på lager
  • Mælkesyrebakterie der producerer en moderat surhed der kendes fra lambic og gueze.
    Lactobacillus Delbrueckii I Bacteria (WLP677)
    DKK 75,00
    Få på lager
  • This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant.
    All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish.


    Temperature: 66 - 72 ºF
    Attenuation: 78%+
    Flocculation: Medium-Low
    The Yeast Bay Beersel Brettanomyces Blend *BESTILLINGSVARE*
    DKK 95,00
    Ikke på lager
  • BRUSSELS BRETTANOMYCES BLEND


    This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.


    Temperature: 66 - 72 ºF
    Attenuation: 80%+
    Flocculation: Medium-Low
    The Yeast Bay Brussels Brettanomyces Blend *BESTILLINGSVARE*
    DKK 95,00
    Ikke på lager
  • This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders.

    One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up.


    Temperature: 66 - 72 ºF
    Attenuation: 80%+
    Flocculation: Medium-Low
    The Yeast Bay Lochristi Brettanomyces *BESTILLINGSVARE*
    DKK 95,00
    Ikke på lager
  • This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk.
    Approximately 58 billion cells/vial.
    The Yeast Bay Saison/Brettanomyces Blend *BESTILLINGSVARE*
    DKK 95,00
    Ikke på lager
  • Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of Brettanomyces that is well suited for primary fermentation.

    The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.
    We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.
    Approximately 58 billion cells/vial.


    Temperature: 68 - 74 ºF
    Attenuation: 78-80%+
    Flocculation: Medium-Low
    The Yeast Bay Funktown Pale Ale Yeast
    DKK 95,00
    Få på lager
  • If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please!
    Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.
    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 funk (Brettanomyces) 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.
    Approximately 29
    The Yeast Bay Melange Blend Yeast *BESTILLINGSVARE*
    DKK 95,00
    Ikke på lager
  • Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special.

    Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate.

    Temperature: 65 - 78 ºF
    Attenuation: 85%+
    Flocculation: Low
    The Yeast Bay Amalgamation Blend Yeast *BESTILLINGSVARE*
    DKK 95,00
    Ikke på lager
  • Giver en let syrlig med noter af tropisk frugt (papaya, ananas, guava).
    The Yeast Bay Brettanomyces Bruxellensis TYB261
    DKK 95,00
    Få på lager
  • Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk.
    This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.
    Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending upon the mash and fermentation temperature and the IBU. Higher mash and fermentation temperatures and lower (0-5) IBU will produce elevated lev
    The Yeast Bay Farmhouse Sour Ale Yeast *BESTILLINGSVARE*
    DKK 95,00
    Ikke på lager
   
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