Yeast for melange

[wmcc75]

Hello,
I've got a beer that I used The Yeast Bay melange blend on. I'm thinking it's time to bottle this one and start a new sour brew. I want to use the melange blend again but am sure the yeast (sacc) is probably in no shape to ferment a new beer. My question to the minds of hbt is, what strain of yeast should I go with to keep it kinda similar to the original blend. Or if anyone has any ideas for making it better?

 

[radwizard]

I'm not sure what the Sac strains are in Melange, but I have pitched it with Saison yeast and it turned out great. I would think that microbe populations in there would be different upon repitching, as some may have thrived better then others. As far as making it better, I would just add some dregs to the new beer, you may end up with some more complexities.
How did the first beer turn out?

 

[wmcc75]

That's true about the bug population being off. First beer is quite tasty, I expect it will be better carbed and cold. I was kinda thinking about a saison and let it sit until next summer. Dregs are probably a good idea too, I approve of any practice that gives me a reason to drink good beer.

 

[jfolks]

I would go for a saison or Abbaye strain, but Chico, UK, or some other neutral ale strain would work just fine as well

 

[Biobrewer]

Nick from The Yeast Bay here! I would go ahead and add Wallonian Farmhouse or Northeastern Abbey, those will both provide a great character base for your next beer! Those are the two primary yeast we use in our TYB house sour blend.

Cheers!