Sour Cherry Funk GB150
Description: Blend of 3 Brett strains and Lactic Acid Bacteria
Recommended Temperature Range: 68 F to 80 F
Tasting Notes: Creates a tart beer with cherry esters and complex flavors.
14 days at 71 F in 1060 sweet wort, Ph 5.0
Final Ph– 3.3 (50X acidification)
1.9% lactic acid W/V
14 days at 71 F in 1060 10 IBU wort, Ph 5.0
Final Ph– 4 (10X acidification)
0.7% lactic acid W/V
This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.