I've made several batches of beer with a blend of yeast strains from a few previous batches. The blend consists of Saison Dupont yeast, Brettanomyces claussenii and Brettanomyces bruxellensis Trois. The dominant organism, by far, in the mixture is the Dupont strain (see Recipe #1, Recipe #2, and Recipe #3 for examples). This has become … Continue reading Recipe #4: Belma Saison High Temp (Batch #2013.20)
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A Ph.D. in Beer - A Study of Beer and Fermentation Science 