Catalog: BBXSS-0323 / Spring 2023
- Type: Yeast & Lactic Acid Bacteria blend. Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and other wild variants.
- Pitching Rate: Directly pitchable into 5 gallons of 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.
John Hocking –
If you are serious about traditional mixed fermentations then you need these solera blends. I have one going in a sixty gallon wine barrel right now and it has been healthy and producing sour wort now for three years! you can’t duplicate the diversity of micorflora being offered here from know, successful barrels no matter what commercial pitches you use. think of each barrel as its own little unique biosphere, if you buy one ofthese pitches that’s what you are gaining access to. I always make a starter and feed these before pitching. make a dextrin and strach laden wort and keep the ibus in the teens or lower. pitch in a glass carbo,y add plenty of oak, and be patient. Or, preferably, get yourself a fifteen gallon or bigger barrel and the help of some home brew buddies like I did. shell out and get a barrel pitch of this stuff and innoculate the barrel with it and I promise you wont be disappointed.