The Mad Fermentationist Saison Blend

Rated 5.00 out of 5 based on 4 customer ratings
(4 customer reviews)

$10.00

BBXMAD1 – The Mad Fermentationist Saison Blend

Availability: Limited

Source: A unique blend of cultures curated by The Mad Fermentationist, Michael Tonsmeire

Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture!

Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture.

At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities.

This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally.

Ordering Information:

Please note that temperatures may very wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.

Before ordering, please read Bootleg Biology’s homebrew culture shipping policy. By ordering cultures, you are agreeing to this policy. Thank you!

Commercial Brewers: Please visit our Commercial Pitches page to order 1 to 30BBL sized pitches.

Out of stock

SKU: BBXMAD1 Category: Tags: , , ,

Description

Catalog: BBXMAD1 – The Mad Fermentationist Saison Blend

Brewing Info*:

  • Type: Blend of Saccharomyces, Brettanomyces and Lactobacillus cultures.
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Estimated Attenuation: 90-100%
  • Estimated Final pH: 3.5-3.8
  • Flavor/Aroma Profile: Citrus, Pepper, Clove, Cherry, Stone Fruit
  • Flocculation: Medium
  • Recommended Fermentation Temperature: 68F to 80F

* Performance information subject to change due to ongoing testing.

Product Category: The Mad Fermentationist

Bootleg Biology is the exclusive producer & distributor of The Mad Fermentationist Saison Blend, a unique culture blend created by Michael Tonsmeire.

Additional information

Weight .1875 lbs
Dimensions 5 x .5 x 8 in

4 reviews for The Mad Fermentationist Saison Blend

  1. Rated 5 out of 5

    Brian (verified owner)

    Perfectly versatile Saison Blend. How you brew determines what this blend does.
    More IBUs decreases the acid. Higher mash temps favors the Brett. Add sugar to increase the dry spice.
    A great blend that lets you experiment/refine your brewing techniques. All with different beers in the end.

  2. Rated 5 out of 5

    Peter Schroder

    Used this yeast 3 times now, and love it. I do make a 2 liter starter for a 5 gallon batch (1.070 gravity), within 5 hours fermentation is going very well. First 2 times using it, the beer came out excellent. Lots of fruit notes (pear, peach, apricot) with a nice, light Brett backbone.

  3. Rated 5 out of 5

    Justin (verified owner)

    This is a fantastic and very versatile blend. It makes great hoppy saisons, it makes great funky saisons and when pitched into unhopped wort it makes great sour beers in about 6 months. This blend does it all and gets extensive use in my brewery.

  4. Rated 5 out of 5

    Shawn in San Francisco (verified owner)

    Ordered 6 different strains. Brewed the Maltose Falcons “Saison Experimentale” recipe and split into 6 buckets. The Mad Fermentationist Saison Blend was good 6 weeks after bottling, but was great at 12 weeks when the brett funk developed and gave it great balance. Not very sour yet, but again, well balanced. Definitely will used this one a lot.

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