Funk Weapon #2 - Bootleg Biology

Et sjeldent og kommersielt utilgjengelig gjærisolat perfekt for 100% Brettanomyces fermenteringer, spesielt Brett IPAs. Forsterker smak og aroma av sitrus og tropisk frukt.

PrisNOK129,00 inkl. mva.
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Produsert 05.08.19. Holdbarhet minimum 3 måneder.

Source: Family-owned brewery producing Gueuze in West Flanders, Belgium.

This rare, and commercially unavailable yeast isolate is perfect for 100% Brettanomyces fermentations, especially Brett IPAs. Amplifies citrus and tropical fruit-forward hop flavors and aromas into a punchy ripeness. With extended time under CO2 pressure, pineapple and tropical fruit aromas will be more pronounced. Great for maintaining the nuance of hops in beer with better keeping qualities than a Brewer’s Yeast fermentation.

Funk Weapon #2 is featured in Trinity’s Magical Brettanomyces Tour #4, and experimentations by Highland Park Brewery, Yazoo Embrace The Funk, Mantra Artisan Ales and others.

[You can’t make every style of beer with one or two strains of brewer’s yeast, so why would you only use only one or two strains for your funky beers? This is the second release in the Dusty Bottoms Collection’s ongoing Funk Weapon Seriesof unique, rare Brettanomyces and Brett-like wild yeast cultures.]

Brewing Info*:

  • Type: Yeast. Brettanomyces bruxellensis variant
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Cell count on pack date > 200 Billion
  • Estimated Attenuation: 80%-95%
  • Estimated Final pH: 3.9-4.4
  • Flavor/Aroma Profile: Strong Ripe Fruit, Tropical
  • Flocculation: Low to Medium
  • Recommended Fermentation Temperature: Normal Ale Temperatures

* Performance information subject to change due to ongoing testing.

The Dusty Bottoms Collection™ is our ode to unique and hard to find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air.

Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.

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