GB123 Sour Plum Belgian GigaYeast is a blend of Trappist ale yeast and lactic acid bacteria. GB123 contains no wild yeast or Brett. GB123 Sour Plum Belgian GigaYeast creates a clean tart beer with stone fruit esters and no discernible phenolics. In general, sour blends require a longer fermentation time than pure ale strains– 7-10 days at a minimum– to finish. Belgian ale yeast and lactic acid bacteria. GB123 Sour Plum Belgian GigaYeast is cleaner than GB121 Farmhouse Sour GigaYeast. GB123 creates a beer with stone fruit/plum esters and sour notes.
Recommended Fermentation Temperature Range:
20 C to 27 C (68 F to 80 F)
Sour with fruity esters.
10 days at 71 F in 1060 sweet wort, Ph 5.6
3.5 (33 X acidification)
1.3% lactic acid W/V
Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 18 C (65 F) will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.