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General Category => Yeast and Fermentation => Topic started by: brewmasternpb on December 21, 2010, 06:26:29 AM

Title: 2011 Jan-Mar Wyeast?
Post by: brewmasternpb on December 21, 2010, 06:26:29 AM
Does anyone know what the newest Wyeast private collection will be?
Title: Re: 2011 Jan-Mar Wyeast?
Post by: tygo on December 21, 2010, 12:01:13 PM
Nope.  But last year was high gravity yeasts.  Imperial Blend, Olde Ale Blend, and Canadian Belgian Ale.  So probably a similar theme this year.
Title: Re: 2011 Jan-Mar Wyeast?
Post by: chezteth on December 21, 2010, 03:01:44 PM
Wyeast currently has the Old Ale blend available so that one probably won't be released again next month.  After looking through the Wyeast Private Collection archives it is anybody's guess what will be released.
Title: Re: 2011 Jan-Mar Wyeast?
Post by: denny on December 21, 2010, 04:32:46 PM
Wyeast Releases 1st Quarter 2011 Private Collection

Available January through March



2487-PC Helle Bock
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

Alcohol Tolerance: 12% ABV Attenuation: 70-74%
Flocculation: medium Temperature Range: 48-56°F (9-13°C)



3725-PC Bier de Garde

Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
Alcohol tolerance: 12% ABV Apparent attenuation: 74-79%
Flocculation: low Temperature range: 70-84°F (21-29°C)


3789-PC Trappist Blend
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Alc. Tolerance: 12% ABV Attenuation: 75-80%
Flocculation: medium Temperature Range: 68-85°F (20-30°C)
Title: Re: 2011 Jan-Mar Wyeast?
Post by: brewmasternpb on December 22, 2010, 04:50:10 AM
Thanks Denny!  It helps me plan my brewing schedule :)  I'm going IPA's and pale Ale's soon, so I won't be using the private collection this time!
Title: Re: 2011 Jan-Mar Wyeast?
Post by: dbarber on December 22, 2010, 02:08:12 PM
Does anyone have any experience with either the Helle Bock or the Bier de Garde yeasts?
Title: Re: 2011 Jan-Mar Wyeast?
Post by: brewmasternpb on December 22, 2010, 02:36:04 PM
I've used the Bier de Garde yeast.  It had a very unique flavor profile.  It's been a couple years, so I can't give better specifics.  My Bier de Garde turned out great though!
Title: Re: 2011 Jan-Mar Wyeast?
Post by: johnf on December 22, 2010, 03:10:07 PM
Does anyone have any experience with either the Helle Bock or the Bier de Garde yeasts?

The former is the Ayinger strain which should be similar to WLP833. I have not used it from Wyeast but have lots of good experiences with the White Labs version.
Title: Re: 2011 Jan-Mar Wyeast?
Post by: denny on December 22, 2010, 05:30:49 PM
I've used the Hella Bock...I made about the best dunkel I've ever made with it.  I'm really happy to see it back!