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)
Tag: Brett
The second recipe in this blog is basically a continuation of the first recipe, in that it used the yeast cake from the Citra Saison. This is a “Belgian IPA”…which, in my opinion, is an odd style distinction. It seems to me that breweries will call any hoppy ale, regardless of malt bill or yeast used … Continue reading Recipe #2: Chinook Belgian IPA (Batch #2013.19)
A Ph.D. in Beer - A Study of Beer and Fermentation Science 