The supplier is a company called The Yeast Bay and they use White Labs for propagation.
I've been on a historical English beer kick lately. I decided to brew a porter with a nod to history and include some aged character via brettanomyces. I then split the batch three ways and pitched 150ml of regular saccharomyces (Whitbread 1099) and a vial of brettanomyces (brettanomyces beersel, brettanomyces brussels, brettanomyces lochristi).
The grist composed of a blend of two pale malts (optic, golden promise), american 6 row, rye malt, torrified wheat, Crystal 40, victory malt, pale chocolate malt and invert no. 4 sugar.
I have seen all of the malts (except the victory) in historical porter brewing logs.
Bittering hops Belma, aroma hops Strisslespalt and East Kent Goldings.
After a long fermentation, each batch will be dry hopped with a small amount of Styrian Goldings.
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