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

Contact:Sam Winekaswineka@bootlegbiology.com

bootlegbiology.com

@bootlegbiology