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TRANSCRIPT
Yeast BlendingBuilding the Perfect New England IPA
Sam WinekaLab Manager
Part 1
How we arrived at Bootleg Biology’s NEEPAH Blend
Why Blend? Maintaining Multiple Cultures
At Home
Applying to NEIPA
Part 2 Part 3
Why Blend?
● Attenuation● Flavor profile● ABV Tolerance● pH● Because it’s my beer, dang it!
Main Goals
Attenuation
● Yeast with low apparent attenuation, but preferred flavor profile + higher attenuating yeast○ Add post-primary fermentation for
less flavor contribution● Stuck fermentations● Especially keep attenuation in mind
when using STA-1 (diastaticus) yeasts!
Flavor Profile
● Add complexity ● Create uniqueness● Meld multiple styles ● Buffer highly expressive flavors● Expand temperature range of a blend,
provide more fermentation options○ Example: Adding weizen yeast
contributes a clove-to-banana spectrum depending on temp
ABV Tolerance, pH, other...
• Keep beer hazy by mixing in less flocculant strain
• Mix in alcohol tolerant strains for high gravity brews
• Ferment styles faster by adding kveik• Buffer strains that are known to lower
pH significantly
How to Blend
● Brewer’s yeasts typically grow at similar rates
○ Some exceptions: Kveik!○ Simple to test for growth rates if need be:
■ Check gravities of separate ferments every 12-24 hours
● Most flavor compounds produced in the first 72 hours during primary fermentation
● Staggered blending: ○ Keep in mind the condition of the wort for
secondary additions○ Additions should be active and properly
aerated
Maintaining Multiple Cultures
At Home
Maintaining Multiple Cultures At Home
Easy
● Dried yeasts
Advanced
● Slants
Intermediate and yet, easy!
● Keep liquid slurry
Dried Yeast
Easy Does It
• Takes up less space• Can be blended on the spot before
brew day• Use kitchen scale if possible for
consistency• Keep in fridge, vacuum sealed if
possible• Requires buying more stock when you
run out
Advanced
Slants
• Requires some extra equipment • Tubes/media for slants• Burner/loop• Pressure cooker
• Benefits• Less frequent maintenance (every
few months to a year) • Likelier to prop pure culture
Keep the Slurry!
Also very easy!
• Can be blended on the spot before brew day depending on viability or build a starter with desired cultures
• Shorter shelf life requires more maintenance (monthly)
• You probably have everything you need
• Helpful to know cell density when blending
Keep the Slurry
Soughdough method
• Needs• DME• Kitchen scale• Flask or vessel for propping• Hydrometer• Vessel for storage (mason jar)• Hops (optional)
Keep the Slurry
Soughdough method
• Prepare starter of 1.040 wort• Use 10% of total ml volume in
grams• Ex: For 1L starter
• 1,000ml / 10 = 100g of DME• Add yeast and ferment on stir plate
until FG is stable (1-2 days)• If no time or if FG is unstable,
leave lid slightly loose to relieve pressure
• Decant majority of liquid• Homogenize slurry and pour into
sanitized storage vessel• Store refrigerated
Keep the Slurry
Soughdough method
• Yeast stores well in this way for a month depending on how hearty
• May not be viable enough to pitch after 4 weeks (or less) but could be used to make another starter
• Basically you should always make a starter!
• Ideas for core cultures to keep on hand• Fav clean ale (American/English)• Kveik• Saison/Belgian• Lager• Other favorite (Hef, Kolsch, Sour
Bugs/Brett)
Applying to New England IPA
The Major Players
Common Pure Cultures
● Boddington’s● Conan ● Chico● Oslo● Other (Sacc Trois, Chardonnay,
Weizen, Saison)
What is our goal?
What do we want from our beer?
● Tropical, dry, bright?● Sweet, juicy, full body?● Clean or ester-driven?● Phenolic?
GABF Guidelines:
Fermentation Characteristics: Medium to medium high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Bootleg Biology NEEPAH Blend
● Began testing runs for ideal blend of NEIPA flavors
● Tested individual strains for attenuation, pH, flavor
● Tested blends for same parameters, and personal preference
Bootleg Biology NEEPAH Blend
● Strain 1 - Clean, watery, bitter, 1.005 ● Strain 2 - Pungent hops, slight fruit
esters, fuller body, 1.007● Strain 3 - Subdued hops, more
complex ester profile, tropical, 1.008● Strain 4 - Similar to 2, esters
expressed more fruity, 1.007● 1+2 - Gained phenolic notes, very
balanced profile, 1.006● 2+3 - Most enjoyed blend, subtle
complexity of esters, tropical mixed with more traditional English, 1.008
● 2+3+4 - Muddy, has similar characteristics but esters seem to compete, 1.007
Basic Test Flask for IPA Tests800ml, 1.060, hopped w/ 5g El Dorado
Bootleg Biology NEEPAH Blend
Homebrew-Scale Tests of Favorite Blends
10 Gallon Batch Split into two fermenters
79% Pale8% Flaked Oats8% Flaked Wheat5% Carapils
FWH - JarryloFirst Dry Hop - Comet, Centennial, AmarilloDDH - Amarillo, Centennial
Fermentation temperature: 68F
Each batch pitched with 800ml starter, 400ml of each culture in blend
Bootleg Biology NEEPAH Blend
● Strains 1+2○ 1.009○ Single note, hops present, but
lacking complexity○ Dry mouthfeel
● Strains 2+3○ 1.011○ Burst of tropical fruit, some slight
sweetness○ Fuller body than 1+2 blend
Bootleg Biology NEEPAH Blend
● Basic Brewing Taste-Off:
July 11, 2019 - RIBS NEIPA Yeast Experiment
Members of the Rhode Island Brewing Society share their experiment comparing six different yeast strains in New England IPAs.
http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2019
Make Your Own Blends!
● Sour co-pitches● Fast kveik blends● Farmhouse Lager● English Old Ale● Barleywine is life!
Q & A