Description
Catalog: BBXBEFARM – Belgian Farmhouse Blend *BETA*
Brewing Info*:
- Type: Yeast & Lactic Acid Bacteria blend. Saccharomyces, Brettanomyces, and Lactobacillus cultures.
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 92%-98%
- Estimated Final pH: 3.2-3.5 (unhopped), 3.8-4.0 (hopped)
- Flavor/Aroma Profile: Belgian Spice, Funky, Sour (unhopped); varies batch-to-batch
- Flocculation: Low to medium; Higher with prolonged aging
- Recommended Fermentation Temperature: 65F-75F (18C-24C)
Product Category: Bootleg BETA
This culture is part of our Bootleg BETA program. We have done limited testing and are not ready to officially release this culture. So let us know what you think! If it’s awesome…or you hate it..leave a comment on the product page. If you like it, we might rerelease this Bootleg BETA culture officially.
Kyle –
No formal review yet but I’ll double back if I remember to. Just brewed up a 1.034 grisette w/ aged hops and threw this blend at it…mash @150 to give the brett something to chew on for a bit. Initial plan is to check at 6 weeks and bottle-condition if it’s dried out.
Kyle –
Me again- bottled this today at just over 6 weeks– it’s delicious. Got down to 1.004 (I like my saisons a bit drier, so next time I will mash a bit lower and ferment a bit higher- only went up to 78 this round). Lactic bacteria was able to poke through the aged hopping in a subtle manner, just like I like and hoped for- nice touch of barnyard funk, too. Think this will shape up to be a crusher. Saved some for future brews- so far, so good!!
Mark (verified owner) –
Brewed a split batch, 90% Sugar Creek wind malt + 10% flaked wheat, 10 IBU Saaz. Went from 1.053 to 1.003. Half bottled as-is at one month, half got 3# tart cherry puree in primary for another month, then bottled. The plain version is nicely tart and complex but not too funky; finishes nice and clean. The tart cherry version developed into a totally different beer – cherry and funkiness dominate and linger on the palate. The plain version took 1st place in the sour/Brett category at the state fair, and the cherry version took third place in the same class. Will definitely rebrew with more variations if this culture becomes available again!