GB150 Sour Cherry Funk GigaYeast
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$15.95
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4.8 star rating 5 Reviews
GigaYeast Sour Cherry Funk GB150 blend creates an amazing complex, sour beer with fruity cherry esters.
Manufacture date:
- Mar 29 2019
Best Before date:
- Sep 29 2019
Description:
- Blend of 3 Brett strains and Lactic Acid Bacteria
- 20-21 C (68 F to 80 F)
GigaYeast Sour Cherry Funk GB150 creates a tart beer with cherry esters and complex flavours.
14 days at 22 C (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
- Apparent Attenuation–89%
- ABV– 7.1%
- Final Ph– 4 (10X acidification)
- 0.7% lactic acid W/V
General Brewing 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.
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- Reviews (5)
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Verified Reviewer
0 star rating 08/03/20
B
Ben M.
Verified Buyer
5 star rating 07/12/17
Customer review
Review by Ben M. on 7 Dec 2017 review stating Customer review
Awesome blend. Used it for my Shiraz barrel fermented sour.
On GB150 Sour Cherry Funk GigaYeast
R
Ross T.
Verified Buyer
5 star rating 27/11/16
Customer review
Review by Ross T. on 27 Nov 2016 review stating Customer review
Gigayeast Sour Cherry Funk
Kept the recipe pretty simple to let the yeast do the talking:
Gravity 1.051, batch size 22L
60% Gladfields Ale
35% Gladfields Wheat
5% Melanoidin
Bittered to 2.5 IBU with Hallertauer Hersbrucker
Pitched the huge packet of yeast (seriously, 200 billion cells??) into the wort at about 18C. Didn't use temp control for the ferment, just whatever the garage was at, would have stayed close to 18C except for a couple of days where the temp go above 30.
Fermentation took off very quickly , somewhere around 12 hours, and was super vigorous. I'd recommend using a blow off tube so you don't make as much mess as I did. It remained vigorous for around 5 days then slowed down but continued to show plenty of airlock action for another week.
20 days in now and there is no more krausen and no pelicle, you can see the odd co2 bubble rising up and the top inch of the wort has started to clear.
I figured now is as good a time as any to have a taste so pulled a sample, the gravity has dropped from 1.051 to 1.004 (measured with a calibrated refractometer), an apparent attenuation of 92% and an abv of 6.3%. Taste wise it's only slightly tart (probably due to the low fermentation temp), and has a really interesting funky fruity flavour. I definitely get a bit of cherry but not the candy cherry flavour like in a Kriek, more subtle. The barnyardyness (yep, I'm pretty sure its a word) is not overpowering but adds a good edge of funk to the mix.
I'm going to give it another two weeks to see how much more it clears up before I bottle, very happy with the results so far but for the next brew I'll probably dose it with straight lacto first then pitch the sour cherry funk after 24 hours to up the acidity.
Kept the recipe pretty simple to let the yeast do the talking:
Gravity 1.051, batch size 22L
60% Gladfields Ale
35% Gladfields Wheat
5% Melanoidin
Bittered to 2.5 IBU with Hallertauer Hersbrucker
Pitched the huge packet of yeast (seriously, 200 billion cells??) into the wort at about 18C. Didn't use temp control for the ferment, just whatever the garage was at, would have stayed close to 18C except for a couple of days where the temp go above 30.
Fermentation took off very quickly , somewhere around 12 hours, and was super vigorous. I'd recommend using a blow off tube so you don't make as much mess as I did. It remained vigorous for around 5 days then slowed down but continued to show plenty of airlock action for another week.
20 days in now and there is no more krausen and no pelicle, you can see the odd co2 bubble rising up and the top inch of the wort has started to clear.
I figured now is as good a time as any to have a taste so pulled a sample, the gravity has dropped from 1.051 to 1.004 (measured with a calibrated refractometer), an apparent attenuation of 92% and an abv of 6.3%. Taste wise it's only slightly tart (probably due to the low fermentation temp), and has a really interesting funky fruity flavour. I definitely get a bit of cherry but not the candy cherry flavour like in a Kriek, more subtle. The barnyardyness (yep, I'm pretty sure its a word) is not overpowering but adds a good edge of funk to the mix.
I'm going to give it another two weeks to see how much more it clears up before I bottle, very happy with the results so far but for the next brew I'll probably dose it with straight lacto first then pitch the sour cherry funk after 24 hours to up the acidity.
On GB150 Sour Cherry Funk GigaYeast
H
Hayden H.
Verified Buyer
4 star rating 04/05/19
Interesting funk
Review by Hayden H. on 4 May 2019 review stating Interesting funk
Worth using, unless you add pedio don't use any hops
On GB150 Sour Cherry Funk GigaYeast
M
Marshall H.
Verified Reviewer
5 star rating 05/01/19
Wait.... just wait
Review by Marshall H. on 5 Jan 2019 review stating Wait.... just wait
I am now drinking this a year after I brewed an Oud Bruin Style beer with this yeast. I also pitched bottle dregs from Alamanac Dog Patch Sour and The Bruery Oud Tarte. Aged on Bourbon soaked Barrel Staves and Sultanas in a Keg. It is an amazing flavour. Dry, Balanced, Funky and Fruity. So Good.
On GB150 Sour Cherry Funk GigaYeast
J
Joel
Verified Reviewer
5 star rating 11/08/18
Customer Review
Review by Joel on 11 Aug 2018 review stating Customer Review
Amazing blend and great sourness. Complex, tart, cherry and light funk.
On GB150 Sour Cherry Funk GigaYeast
