Sour Solera Blend (Fall 2015 Special Edition) – “Louis” – Commercial Pitch
$120.00 – $780.00
BBXSS-1115 / Fall 2015 SE – “Louis”
Commercial Pitch Sizes Available: 1BBL, 2BBL, 5BBL, 10BBL, 15BBL, 30BBL
Source: A “living” culture blend propagated from our carefully managed continuous solera fermentation.
Flavor & Aroma Profile: Overwhelming pineapple sour candy funk. Our most aggressive souring bacteria blend.
Many lab-produced multi-species culture blends fail to reproduce the richness and complexity of traditional lambic-style fermentations in their first effort. This can be a result of artificially slamming together cultures after pulling them directly from the freezer.
Instead, our Sour Solera™ Blend contains a unique and complex collection of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF.
Please note that temperatures may very wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.
Before ordering, please read Bootleg Biology’s Culture Ordering & Shipping Policy. By ordering cultures, you are agreeing to this policy. Thank you!
Catalog: BBXSS-1115 / Fall 2015 SE
- Type: Yeast & Lactic Acid Bacteria blend. Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and other wild variants.
- Pitching Rate: Directly pitchable into 1.050 or lower wort
- Estimated Attenuation: 96%-100%
- Estimated Final pH: 3.2-3.5
- Flavor/Aroma Profile: Funky, Sour; varies batch-to-batch
- Flocculation: Low to medium; Higher with prolonged aging
- Recommended Fermentation Temperature:
- For quick souring (less than 3 months): 70-80ºF
- For gradual souring: below 70ºF
Product Category: Dusty Bottoms Collection™
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.
|Dimensions||8 × .5 × 8 in|
1 BBL, 2 BBL, 5 BBL, 10 BBL, 15 BBL, 30 BBL