Author Topic: Boulevard brewing yeast strains  (Read 4808 times)

Offline Joe Sr.

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Re: Boulevard brewing yeast strains
« Reply #15 on: September 28, 2012, 07:34:22 PM »
I'll do that.  I have some T-58 and some Sorachi Ace so I'll likely combine those in a saison first, though.
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Offline bboy9000

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Re: Boulevard brewing yeast strains
« Reply #16 on: September 28, 2012, 09:49:05 PM »
When I went to Boulevard a few months ago and a brewer said they bottle conditioned with the same yeast used for fermentation.  I asked a general question, I wasn't specifically asking about Tank 7 and haven't tried harvesting yeast from it. The brewer did say that when harvesting such a small amount of yeast from the bottle, the flavor profile can easily change by the time you get it built up for homebrewing.
« Last Edit: September 29, 2012, 03:28:39 PM by bboy9000 »
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Offline denny

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Re: Boulevard brewing yeast strains
« Reply #17 on: September 29, 2012, 09:30:14 AM »
When I went to Boulevard a few months ago and a brewer said they bottle conditioned with the same yeast used for fermentation.

Interesting.  I'll have to see if I can dig up the presentation I saw and double check what I recall.
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Offline Mark G

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Re: Boulevard brewing yeast strains
« Reply #18 on: September 29, 2012, 11:57:27 AM »
So this morning I kegged my saison that I fermented with harvested yeast from Saison Brett. It finished at 1.012 and has dropped clear. There is definitely a peppery spiciness to it, but is missing the depth of yeast flavors I typically get in my saison. With this exact same grain bill, using 3711 or 3724 gets me in the low single digits for FG. There is no Brett character at all yet. My taste perception may change once it's carbonated, so I'll wait a bit before making any conclusions. At this point though, I'd have to guess that they either filter before reyeasting for bottle conditioning, or primary ferment with a non-saison strain (T-58?) . My plan is to bottle a good chunk of this batch and see how the Brett character develops over time.
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Offline nateo

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Re: Boulevard brewing yeast strains
« Reply #19 on: September 29, 2012, 12:13:17 PM »
So this morning I kegged my saison that I fermented with harvested yeast from Saison Brett. It finished at 1.012 and has dropped clear.

That's where I'd expect T-58 to end up. I wouldn't be shocked if they were reyeasting, and maybe pasteurizing before bottling? I'm not sure they'd want to get Brett into their bottling line.
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Offline denny

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Re: Boulevard brewing yeast strains
« Reply #20 on: September 29, 2012, 01:40:05 PM »
Here's the presentation on bottle conditioning from Jennifer Helber at Boulevard...looks like maybe they use both T-58 and S-33.

http://www.ahaconference.org/wp-content/uploads/presentations/2010/Bottle_Conditioning_Like_a_Pro-Jennifer_Helber.pdf
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Offline nateo

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Re: Boulevard brewing yeast strains
« Reply #21 on: September 29, 2012, 02:07:09 PM »
Thanks for the link Denny.

"Usually, beers that are lighter in color (less than 12 EBC) are dosed with 100,000 cells/mL. Beers that are darker (more than 35 EBC) or have ethanol levels above 7% v/v require 500,000 cells/mL"

So if my math is right, 500,000 yeasties*20,000ml = 10,000,000,000 = 10b cells? Dry yeast contains about 20b cells per gram, so for a big beer I'd want 0.5g of yeast? I've been using 10g per batch, but after reading the powerpoints I think I'll scale that back.

I was going by the pitching rate Lallemand recommends for Champagne refermentation.

EDIT: It just occurred to me that since you blow out the yeast in the methode champenoise, autolysis isn't a big deal, but might be if you leave the yeast in the bottle.
« Last Edit: September 29, 2012, 02:38:46 PM by nateo »
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Offline bboy9000

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Re: Boulevard brewing yeast strains
« Reply #22 on: September 30, 2012, 08:59:50 PM »
Here's the presentation on bottle conditioning from Jennifer Helber at Boulevard...looks like maybe they use both T-58 and S-33.

http://www.ahaconference.org/wp-content/uploads/presentations/2010/Bottle_Conditioning_Like_a_Pro-Jennifer_Helber.pdf

Thanks Denny, I learned a few things from the slides.  I guess if Boulevard uses S-33 and T-58 for most of their brews the information I was given on the tour would be accurate.
« Last Edit: September 30, 2012, 09:01:26 PM by bboy9000 »
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