Made In the San Francisco Bay Area
GigaYeast, Inc.

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

Apparent Attenuation–51%
ABV– 4.1%
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

Apparent Attenuation–89%
ABV– 7.1%
Final Ph– 4 (10X acidification)
0.7% lactic acid W/V

General Notes: 

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.