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The Yeast Bay WLP4650 Metschnikowia reukaufii View larger
The Yeast Bay WLP4650 Metschnikowia reukaufii
The Yeast Bay WLP4650 Metschnikowia reukaufii The Yeast Bay WLP4650 Metschnikowia reukaufii

The Yeast Bay WLP4060 Forager

    New product

    Aptly named in homage to the hardworking bees that brought this hitchhiking microbe back to the hive, Forager is a single strain of STA1+ Saccharomyces cerevisiae var. boulardii isolated from Spring harvest honeycomb. It imparts a flavor and aroma profile of sauvignon blanc grape must and dry lime peel and produces beer with a dry, earthy finish.

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    Data sheet

    BrandThe Yeast Bay
    AttenuationHigh
    Alc. Tolerance (ABV)13%
    SpeciesSaccharomyces cerevisiae
    TypeLiquid
    FermentationTop

    Aptly named in homage to the hardworking bees that brought this hitchhiking microbe back to the hive, Forager is a single strain of STA1+ Saccharomyces cerevisiae var. boulardii isolated from Spring harvest honeycomb. It imparts a flavor and aroma profile of sauvignon blanc grape must and dry lime peel and produces beer with a dry, earthy finish. Wolves & People’s ongoing Wild Queen series of saisons was launched with a blend based on Forager.

    for·ag·er - noun; an animal that searches widely for food or provisions
    Honeybees are some of the most efficient and important foragers on the planet. They play a critical role in pollination of flowering plants, and are capable of carrying upwards of 80% of their body weight in nectar and pollen up to 4 miles back to the hive. Luckily for us native microbe foragers, the provisions they return with contain a rich diversity of fermentative microorganisms.

    Wolves & People Farmhouse Brewery, nestled in Yamhill County’s Willamette Valley wine country on a century-old hazelnut farm, maintains a number of honeybee hives. While they use the harvested honey in beers like Honeycone, their founder and head brewer Christian DeBenedetti couldn’t help but wonder if there are microbes in his hives that could help add to the unique terroir of his beers. Inspired by advice from his friend and Plan Bee (NY, USA) head brewer Evan Watson, he propagated several samples of honey and comb in the brewery on a stir plate, at which point we joined forces to take the experiment much higher. Following months of isolation work and test fermentations, the answer to that question is a resounding “yes”!

    PRODUCT FEATURES:

    Use to: all types of beers

    Fermentation temperature: 21-27°C

    Flocculation: low

    Apparent attenuation: 85-90%

    Alcochol tolerance: 13

    Dosage: 1 vial up to 17°BLG, starter recommended with higher gravity

    INGREDIENTS:

    Yeast Saccharomyces cerevisiae var. boulardii
    Malted barley, amino acids, trace minerals

    MANUFACTURER:

    White Labs, Inc.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    The yeast vial should be refrigerated (4°C).

    Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.

    NET WEIGHT:

    35ml

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