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Blend of 3 Brett strains and Lactic Acid Bacteria 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.

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

Recommended Temperature Range† 68 F to 80 F

Tasting Notes: Creates a tart beer with cherry esters and complex flavors.

Representative Styles: Saison, Sour Beer, Brett Beer

* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.

† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

GigaYeast laboratory is still gathering data on many of our strains. Information provided here may change some in the future. Please call if you need more info.

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