13,600
edits
Changes
added links to Don Osborn reviews of GigaYeast blends
| GB144 Sweet Flemish Brett || 80-85 || Low || 68-75 || Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics
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| GB122 Berliner Blend || || || || A blend of neutral ale yeast and lactic acid bacteria. Use directly in a primary to make a crisp, sour beer! LAB is the same strain as GB110 <ref name="steve_smith">[https://www.facebook.com/groups/MilkTheFunk/permalink/1068326413195572/?comment_id=1069411906420356&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Steve Smith of GigaYeast on MTF. 05/08/2015.]</ref>. See also Don Osborn's review in [https://www.youtube.com/watch?v=n978OCJxYxM 2016] and reviewed again in [https://www.youtube.com/watch?v=-KBW3h1tyh0 2017].
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| GB123 Sour Plum Belgian || || || || Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes. LAB is the same strain as GB110 <ref name="steve_smith"></ref>.
| GB121 Farmhouse Sour || || Low || 68-80 || Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria, Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard. LAB is the same strain as GB110 <ref name="steve_smith"></ref>.
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| GB124 Saison Sour || || Low || 68-80 || Sour with fruity esters and black pepper. LAB is the same strain as GB110 <ref name="steve_smith"></ref>. See also Don Osborn's review in [https://www.youtube.com/watch?v=n978OCJxYxM 2016] and reviewed again in [https://www.youtube.com/watch?v=-KBW3h1tyh0 2017].
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| GB150 Sour Cherry Funk || 89 || || 68-80 || 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. See also [https://www.youtube.com/watch?v=b4dF-FI6NrI GigaYeast Sour Cherry Funk, by Don Osborn(2016)] and reviewed again in [https://www.youtube.com/watch?v=-KBW3h1tyh0 2017].
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