13,591
edits
Changes
added note about BBXMAD1 producing acid at 22 IBu
| BBXMTF-0616 MTF Baltifunk Mega Blend || 96-100 || Med-Low || 65-80°F || '''Sold out, but may be available in another form after each HomebrewCon'''. Source: A “living” culture blend propagated from bottled dregs sourced from the Milk The Funk bottle share held June 10, 2016 at Homebrew Con in Baltimore. There are a limited amount of extra packs from the original prop. All orders will ship out the week of July 18th, 2016. The Milk The Funk bottle share at Homebrew Con 2016 was epic! So many MTF members shared some of their best bottles of funky and sour homebrew. Bootleg Biology was asked to collect the culture dregs from as many members’ bottles as possible to create this blend. This blend likely contains a unique collection of ''Saccharomyces'', ''Brettanomyces'', ''Lactobacillus'', ''Pediococcus'', among other random microbes contributed by Milk the Funk members. This blend is only available once during this pre-sale. No further homebrew culture props will be produced. Warning: No results can be guaranteed. This blend has not been tested by Bootleg Biology.
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| BBXMAD1 – The Mad Fermentationist Saison Blend || || || 68-80 || '''Availability: Limited'''. Source: A unique blend of cultures curated by [http://www.themadfermentationist.com/2017/02/bootleg-biology-mad-fermentationist.html The Mad Fermentationist, Michael Tonsmeire]. Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture! Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture. At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities. This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally <ref>[http://bootlegbiology.com/product/the-mad-fermentationist-saison-blend/ "The Mad Fermentationist Saison Blend". Bootleg Biology website. Retrieved 02/21/2017.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1667652549929619/ There has been at least one report on MTF of this blend] producing considerable tartness at 22 calculated IBU.
Attenuates a highly fermentable wort in 3-4 weeks, and can be bottled/kegged after that time. ''Brettanomyces'' character appears after 4-6 weeks. Works well with hoppy beers. Low acidity, and low funk even after aging. Not hop tolerant <ref>[https://www.reddit.com/r/Homebrewing/comments/5vcvxu/bootleg_biology_releasing_the_mad_fermentationist/ Tonsmeire, Michael. Comments on Reddit. Retrieved 02/21/2017.]</ref>.