Yeast Oud Bruin Wyeast

Wyeast 3209-PC Oud Bruin Blend™
Beer Styles: Flemish Brown Ale American Sour Ale Saison Fruit beers Foreign Stout.
Profile: Because the people don’t want something new … they want something Oud. And Bruin. This new exclusive sour blend is built for dark malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity but unlike 3763 it will leave the malt character intact creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries) and makes for an interesting Saison.

Alc. Tolerance 10% ABV 3209 Oud Bruin

· Keep IBU’s low (<15 IBUs)- Although the bacteria cultures have some hop resistance we want the cultures to become quickly established in the fermentation for rapid acid production. Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production.
· No O2 at inoculation- Once again we want the bacteria cultures to become quickly established in the fermentation for rapid acid production. Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production.
· Temperature (80-85°F)- The bacteria cultures perform better at warmer temperatures. Just like increasing IBU and O2 levels decreasing fermentation temperatures will slow down acid production.
· Oak- This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration. Another method is to create an oak extract by boiling oak in 500-1000 ml water for 15 min. Once cooled this can be dosed into sample volumes to determine final dosage rate for beer.
Flocculation variable
Attenuation 70-80%
Temp. Range 80-85°F (26-29°C)