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Yeast Bay - Melange


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Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus 

If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (LactobacillusPediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. 

Approximately 29 bilion cells/vial.


Temperature: 68 - 78 ºF 

Attenuation: 85%+

Flocculation:  Medium-Low

NB:  As this product requires refrigeration - the product has higher postage included.  products are dispatched with ice packs and express postage.

Clayton Reservoir