Favorite Yeast Bay Strains

[tagz]

So now that these strains have been making the rounds for about a year, what are the favorites? Any that you keep coming back to? Or did you mostly use them as experimental one-offs and move on?

 

[MaddBaggins]

I've used 2 so far. I haven't been able to drink either of them yet.
The Saison Blend is going to be bottled this weekend.
The Farmhouse Sour is sitting for another couple months.

 

[lousbrews]

Wallonian hands down.

 

[beansnbrews]

Only used the Northeastern Abbey myself, but it produced a very nice Belgian Pale that I made for my brother's wedding rehearsal dinner.

 

[robotinc]

Both of mine are in the fermentor still, but I really like the sample of the farmhouse sour I just had.

 

[Matteo57]

So far I have 10 gallons going of a 1L starter of Lacto Brevis into each for 4 days at 85F then pitched 1.5L starter of Amalgamation into each and has been sitting for 3 weeks now at around 72F. I'll probably taste it in another couple weeks and see how it goes.
I also just ordered their funktown, wallonian, sour farmhouse, brett saison blend and melange that I can't wait to put to use!
I'll report back when I taste them!

 

[MaddBaggins]

Just bottled the Saison Blend. It fermented in the mid-hi 60's. That brought the spicy character forward for sure. It finished at 1.008. Flocculation is low.

 

[CreekBrewery]

Saison blend + brett for sure! One of the best beers I've made and it got a blue ribbon.
The Dry Belgian Ale is also great, just be careful as it's an attenuation animal.
I thought the Wallonian Farmhouse was OK but I only made one beer with it so take it for what it's worth.

 

[geoffey]

I've used their saison Brett blend twice now and will be coming back to it again, so that one definitely gets my vote. Funktown was pretty awesome too. I liked wallonian farmhouse but I'm thinking i fermented it to low (66-68) as the flavor profile was pretty mild.

 

[Coff]

The Wallonian Farmhouse for sure, after 1 batch it became my house Saison strain. Very unique complexity and super easy to work with, without having to ramp up a warm ferment.

The Lochristi and Beersel Brett Blends have got about 3-4 repitches since the spring for me as well.

 

[jnacey]

I'll pile on to the Saison Brett blend as well. I recently bottled a saison with it that was aged on oak and dry hopped with mosaic and its really wonderful.

I've used amalgamation in a 100% brett IPA as well that came out nicely -- super fruity.

 

[MileHighBrewer]

Lochristi and saison brett are my favorites