Catalog: BBXSS-1118 / Fall 2018 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.
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