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: Bootleg FerMENTORS Series
Bootleg Biology is the exclusive producer & distributor of The Mad Fermentationist Saison Blend, a unique culture blend created by Michael Tonsmeire.
The FerMENTORS Series features house yeast and bacteria cultures from our favorite mixed-fermentation breweries. From spontaneous, local terroir to artfully inoculated fermentations, these cultures were carefully curated by the best of the best in wild and sour brewing. Never commercially released before, these unique cultures are the building blocks of world-class beers that you can now recreate in your brewery.
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.
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.
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.
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.
Shaun (verified owner) –
Great High attenuation and nice tropical brett after 3 months of conditioning. I was hoping for something close to WLP670 Farmhouse but different and this does a great job at that. Makes a great American Farmhouse or funky Saison
Joe in Hood River (verified owner) –
I’m a fan of this blend, but you have to crank it pretty high if you want saison character to persist. It is a champion attenuator, airlock activity @ 18 days pushing 0.998! At 73-75 primary it provides just enough gentle lactic tartness with a dry, mild phenolic character, perfect for blending my beers that turn out a bit too acetic or low pH. Initial meyer lemon quality turns to a nice dry apricot funk over time.
At ~5 IBUs, I have co-pitched split batch of 3 gallons, and re-pitched, all three seem to want to go to about 3.9pH after a few days and hang there. I still need to measure the pH of the conditioned bottles, but I opened a couple on our Christmas trip and they were great.
Kirk (verified owner) –
Love using this for my Saisons. You won’t be disappointed. My last 10 gal batch finished out at 1.002.