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Yeast Bay Funktown Pale Ale

Started by brianbrewed, September 29, 2016, 09:05:57 am

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brianbrewed

Just made an American Pale Ale with this yesterday.
Pitched it in without a starter into a wort with an OG of 1052.
Less that 12 hours later the airlock is bubbling away.

Anybody have experience with this yeast?

nigel_c

I plan on brewing with it at the weekend so will be watching this closely.
I'll need a decent starter for my batch but I'm worried because this yeast is a blend that growing a starter will knock the blend out of balance. Yeast may grow faster then the wild brett and not allow it to do what it's supposed to.

brianbrewed

Quote from: nigel_c on September 29, 2016, 10:45:57 am
I plan on brewing with it at the weekend so will be watching this closely.
I'll need a decent starter for my batch but I'm worried because this yeast is a blend that growing a starter will knock the blend out of balance. Yeast may grow faster then the wild brett and not allow it to do what it's supposed to.

I was going to make a starter also but decided against it.
Apparently you don't need a starter if the OG is below 1060.
Mine seems to be bubbling away at the moment.

BrewDorg

No brett in this one, turns out it's sacc trois. I plan on using it soon since the Vermont ale is out of stock and they're supposed to finish very similarly. Since they discovered there's no brett in it, I've seen lots of posts online saying that a starter is ok but it's up to yourself.

nigel_c


Quote
Apparently you don't need a starter if the OG is below 1060.

Yeah my brew will be considerably higher  ;D

DEMPSEY

Is the Vermount ale yeast AKA conan yeast.
Dei miscendarum discipulus
Forgive us our Hangovers as we forgive those who hangover against us

BrewDorg

Yep same strain. Funktown is Conan/Vermont blended with a sacc trois strain. The wild strain is supposed to be fairly muted so they can almost be used interchangeably (have not tested this myself yet!!). My favourite beer I've brewed was fermented with Conan/Vermont at 16C. The beer was very clean and dry but the hops (mainly mosaic) had a punch and intensity that you wouldn't get from chico for example.

Will_D

Surely the mix strains will grow at whatever rates they choose in whatever wort they find themselves in.

The difference in the starter is that they are only exposed to 1.040 wort and not a 1.080 or so in th ebig beer.

The only factor then is how does gravity affect the different strains (or does it?)

Just use twice the yeast if you don't want to do a starter.
Remember: The Nationals are just round the corner - time to get brewing

Simon_

Quote from: Will_D on September 30, 2016, 10:06:37 am
Just use twice the yeast if you don't want to do a starter.

It's €10 a go  ???

I'd make a starter

molc

Yeah I've seen some posts online about people using starts for blends and not having too many issues. The main problem is successive generations of the yeast and repitching, where the balance just goes out of whack.
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

brianbrewed

Kegged my APA using the Funktown Pale Ale.
It's OG was 1052
Finished up at 1012.
Yeast took off within twelve hours without a starter.

I pitched onto the yeast cake and the airlock was back bubbling within 3/4 hours.

BrewDorg

OK, who bought up the last vials of this 😝